(Georgian Red Bean Soup with Walnuts)
This very textured soup carries explosions of unusual flavors in every mouthful. Rich and pleasantly grainy--the marriage of ground walnuts and beans is incredible. Serve hot to 4 as a substantial first course or as a fine meal with accompaniments.
Drain the beans, then pour into a saucepan with the stock and bring to a boil, skimming foam as necessary. Reduce the heat and cook, partially covered, until soft, at least 1 and 1/2 hours.
Meanwhile, saute the onions in the olive oil until golden.
When the beans are done, puree the soup--solids first--until it is roughly chopped. You don't want a smooth texture. Pour back into the saucepan and dilute with water if you think it's too thick. Stir in the onions and simmer for a few minutes--then stir in the walnuts, coriander, garlic, and vinegar, and season with salt and pepper to taste. Let stand at a very low heat for 10-15 minutes.
When ready to serve, ladle into bowls and sprinkle with fresh chopped cilantro and/or parsley.