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Small Batch, Grand Flavor • Est. 1995

Kharcho Kidney Beans

Kharcho Kidney Beans
Inspired by the Georgian dish lobio, these beans deliver bold flavors with the warmth of our Kharcho spice blend and the crunch of walnuts. While they’re a perfect filling for khachapuri, they're equally delicious served on their own with flatbread for a hearty, vegan meal. Mashed to a chunky texture, the beans are infused with the rich flavors of paprika, garlic, and Kharcho, creating a comforting and flavorful dish that's easy to prepare and full of authentic Georgian taste.

Ingredients

  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 2 tablespoons olive oil
  • 1 cup white onion, diced
  • 3 garlic cloves, minced
  • 1/2 cup walnuts, chopped
  • 1 can (14.5 oz) roasted chopped tomatoes
  • 1 teaspoon Hungarian paprika
  • 2 teaspoons Kharcho spice blend, ground
  • 1/2 teaspoon Pacific Flake Sea Salt (or to taste)
  • Fresh cilantro, chopped (for garnish)
  • Flatbread (for serving)

Directions

  1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5-7 minutes until softened and translucent.
  2. Stir in the minced garlic and cook for about 1 minute until fragrant. Add the Hungarian paprika and Kharcho spice blend, stirring to coat the onions and garlic with the spices.
  3. Add the roasted chopped tomatoes and cook for 3-4 minutes, allowing the flavors to meld.
  4. Stir in the drained kidney beans and chopped walnuts. Cook for another 7-10 minutes until the beans are heated through.
  5. Using a potato masher or the back of a spoon, mash about 3/4 of the beans, leaving some whole for a chunky texture, similar to refried beans. Stir well to combine.
  6. Season with Pacific Flake sea salt to taste, then remove from heat and garnish with fresh cilantro. Serve with warm flatbread on the side.
Tags: Beans Hungarian Paprika Kharcho Pacific Flake Sea Salt
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Recipe Details

Yields
4.0 servings
Prep Time Cook Time Total Time
10 min 20 min 30 min

What You'll Need

  • Large skillet or sauté pan
  • Cutting board
  • Chef’s knife
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Can opener
  • Potato masher or fork

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