Beans boil in salted water until tender. Here in Georgia, it is not green, and white. Can pre-chop the beans into small slices, so she quickly aterials, cut off the bean ends. The beans are ready drain in a colander and drain off excess liquid and cool completely. Meanwhile, the nuts pass through the fine sieve of a meat grinder or use a blender. To the cooled beans, add the nuts, salt, spices, savory. Garlic skip through the press, the onion cut into quarters and then very thin slices.

Add salt and finely chopped cilantro. Hands knead vegetable stuffing, letting it through the fingers. Thus, the shell beans prirueka to a smooth consistency with other components, and the seeds of the beans remain intact. So still do in the villages. If you like a smooth consistency of paste, then use the blender. Pkhali spread on a plate, decorate as desired with sprigs of greenery and onions. This recipe is offered without the use of vinegar, spices to adjust to your taste (we love a bit sharper), but do not replace them.