Georgian Bean Salad With Cilantro Sauce

• 3/4 pound small red kidney beans(about 1 2/3 cups), rinsed and picked over for stones
• 1 small red or yellow onion, chopped
• 4 garlic cloves, green shoots removed, minced
• Salt to taste
• 1/2 cup cilantro sauce
• 4 scallions, chopped or thinly sliced
• Chopped fresh cilantro for garnish
• Optional: 1 or 2 chopped fresh ripe tomatoes

1. Soak the beans overnight or for six hours in just enough water to cover the beans.
2. Transfer with the soaking water to a soup pot or Dutch oven.
3. Add enough water to cover by 2 inches, and bring to a simmer.
4. Skim off any foam, then add the onion and two of the garlic cloves.
5. Reduce the heat, cover and simmer one hour or until the beans are just about tender.
6. Add salt to taste (about 1 rounded teaspoon) and the remaining garlic, and simmer another 30 minutes or until the beans are tender but intact.
7. Drain, retaining the liquid.
8. Toss the beans with the cilantro sauce and the scallions.
9. If you wish, moisten with some of the bean liquid.
10. Transfer to a serving dish, and allow to cool to room temperature.
11. Moisten with more liquid if desired, and adjust seasonings before serving.
12. Add chopped tomatoes if desired.
13. Sprinkle with cilantro and serve.

red kidney, red, garlic, salt, cilantro sauce, scallions, fresh cilantro, fresh ripe tomatoes

Taken from cooking.nytimes.com/recipes/1012762 (may not work)