The sauce of the beans
In Abkhazia there is a dish called "Akud&q uot;, which serves many families. It boiled beans with a very spicy addition. Very tasty dish that can be served three different ways: as an independent and nutritious side dish, as a complement to the main dish as a sauce. It will be interesting!


  • Beans

    150 g

  • Leeks

    0.5 piece

  • Onion

    2 piece

  • The Apium graveolens Dulce

    1 piece

  • Adjika

    1 Tbsp

  • Salt

  • Greens


Let's start with the white beans. It should be pre-soaked overnight in water, then drain the water and boil until tender.
For this recipe we need incomplete 250 g Cup of baked beans (weight is approximately 150 g). For convenience, I pre-cook a lot of beans, the amount spend, and the rest put in the freezer, and when needed, I always have cooked beans.
Finely chop two onions, celery, and some Basil (I have purple), but the original recipe is only recommended cilantro. Add a little water and put on medium heat, boil for 7-10 minutes, until tender. To ensure that does not evaporate all the liquid.
When the boiling is finished, add seasoning (I make my own, as a husband loves spicy... so...).
And the final touch - the greens, I add dill (remember, in the original recipe - cilantro). Try! If necessary, salt. Go to the flow!!!
The first option is the easiest: after adding greens to bring to the table! That is, leave the beans whole, do not grind a ready - made side dish or appetizer, very tasty... just very. My husband loves beans everywhere and in everything.
The second option is the original recipe: pound beans and feeding, it is recommended with salads and pickles.
A third option sauce (grind in a blender), if necessary, more liquid consistency to bring hot water.
If I say that it is delicious, I you cheat... this is REALLY good! Bon appetit!!!
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