I started the dough last night with a recipe from Darra Goldstein’s “The Georgian Feast,” p. 172. The assembly left me with some questions though, so after a little research I switched over to this recipe.
There’s something about the combination of kidney beans and coriander that lights me up. The texture of the bread was indulgent, and the whole thing was delicious. I used the ingredients I had on hand to make Georgian Salad (minus the onions, peppers, and herbs). I wanted a little produce on the plate, and it was a great addition.
I’m adding a note to myself here that there are several other Georgian bean recipes I spotted in a quick look, and so this is a country I should circle back to more than once. I had no idea!
