Red Bean Salad

I love bean salads, and this is one of my favorites.  I had a version of this several years ago in Georgia - that is, the country of Georgia, which sits on the Black Sea.  Georgians cook with soul, and it is nothing short of some of the most enjoyable food I have ever tasted.  They work wonders with skinny chickens and tough cuts of meat, as well as eggs and un-trendy vegetables.  This salad is delicious warm or cold and packs nicely for lunch.  


1/2 pound dried small red kidney beans, soaked overnight

1 teaspoon coriander seeds

1 teaspoon fennel seeds

2 tablespoons plus 2 teaspoons canola or grapeseed oil

1 small yellow onion, sliced thinly

1 teaspoon raw, unfiltered apple cider vinegar

1/2 teaspoon raw honey

1/2 cup of fresh, chopped cilantro

2 springs of flat leaf parsley, chopped

2 sprigs of fresh dill, chopped

Sea salt and fresh ground black pepper


1.  Rinse the soaked beans and place in a heavy cooking pot.  Cover completely with water plus one inch and bring to a boil.  Immediately lower the temperature to medium low and simmer, uncovered, for an hour. Remove from the heat and drain the beans in a colander.  Pour the beans into a large mixing bowl and set aside.

2.  While the beans are cooking, toast the corridor seeds and fennel seeds in a small, dry skillet over medium heat for about one minute, or until they become fragrant.  Remove from the heat, add a pinch of sea salt, and crush with the back of a spoon until well combined.

3.  Wipe the skillet with a dry towel, then heat one tablespoon of the oil over medium-high heat.  Add the onion and fry until it starts to brown and frizzle. Pour the onions and oil onto the beans.

4.  In a small bowl gently whisk together the remaining oil, vinegar, and honey.  Stir in the crushed spices and a generous pinch of salt. Pour the dressing over the beans and add freshly ground pepper to taste.  Add the cilantro, parsley, and dill.  Gently toss (do not stir) everything together and serve.