Georgian green beans with walnuts by an American writer
06 August, 2016
Jenny Holm is a Washington, DC-based writer and recipe developer with a passion for gastronomic adventure. Much of her work focuses on foods of the former Soviet Union, particularly the Caucasus region. She taught English in Georgia in exchange for lessons in wine-making, cheese bread-baking (khachapuri). The food enthusiast runs her own blog where she shares famous recipes of different cuisines, including Georgian. Here she offers an easy recipe of delicious and appetizing Georgian green beans with walnuts.

Georgian Green
Bean and Walnut Salad (Mtsvane Lobio)

Serves 3-4 as a side dish


1 lb. green beans (preferably flat ones like Romano beans), stems trimmed, chopped into 1 or 2-in. pieces
1/2 cup chopped walnuts, ground to the consistency of coarse sand
2 cloves garlic, minced
2 Tbsp. vegetable oil, preferably sunflower, walnut, or peanut
1 Tbsp. vinegar, preferably cider, wine, or tarragon
1/2 tsp. kosher salt
Few grinds of black pepper
Dash of crushed red pepper flakes (if desired)
3/4 cup finely chopped mixed herbs (cilantro, flat-leaf parsley, basil, mint)

1. Bring 1 cup of salted water to a boil, drop in the beans, and cover tightly. Reduce the heat to medium and steam the beans 6-9 minutes, until tender but not limp. Drain, rinse with cold water to stop the cooking, and drain again.

2. Add ground walnuts, garlic, oil, vinegar, salt, pepper, and herbs to the beans and stir well to combine. Serve at room temperature.