Soak the beans overnight in water. In the morning drain the water. Pour beans with cold water, bring to boil, cook for 10 minutes on melanom fire. Drain the water. Beans rinsed. Add fresh water. Do not add salt! Otherwise the beans will be hard. Again bring to a boil. To cook under a cover on melanom heat for 30-50 minutes depending on the varieties of beans. Salt to taste and cook another 10 minutes. Of course better not to mix different varieties of beans, because each variety is brewed different times, but I was "ready" compound, so some varieties are a little overcooked.

Broth from beans to pour. It is still useful.

To grind the garlic in a mortar with pepper and coriander

Add crushed nuts, pour the vinegar and half-Cup of the bean broth. All grind to a paste.

Onion cut into cubes.

Fry in vegetable oil.

Add the walnut-garlic paste. If necessary, add more broth. Cover, simmer on melanom heat for 5-7 minutes.

Add the beans, pour a Cup of the bean broth. Season with spices, cover and simmer for another 10 minutes.

Add the chopped coriander. Cover and let stand 5 minutes.

Bon appetit!