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Red Beans with Plum Sauce
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Georgian Jews come from the Caucus Mountains but their style of cooking is more in common with the Mizrahim than the Russians.

Serves: 6

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Mizrahi Parve Side Dish

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1 lb. canned or 4 cups cooked kidney beans
1 clove garlic
1/2 tsp. crushed, dried chili peppers
1 tsp. dried basil
1 tsp. minced coriander leaves
Salt to taste
1/2 cup damson plum jam
2 tbs. wine vinegar


  1. If using canned beans, strain the beans and rinse lightly under cold running water.
  2. Drain the beans thoroughly and place in a serving bowl.
  3. With a mortar and pestle (or a blender), crush the garlic together with the chili peppers, basil, coriander and a pinch or two of salt. Work to a smooth paste.
  4. Press the jam through a fine sieve and mix together with the herb paste, thinning with vinegar, a few drops at a time.
  5. Season the sauce to taste with salt and gently fold it into the beans with a wooden spoon.
  6. Let stand at room temperature for 2 - 3 hours before serving.

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