Meggyleves (Hungarian Sour Cherry Soup)
This Hungarian dish is a dessert disguised as a soup. Morello cherries in light syrup, like the one’s sold at Trader Joe’s stores, are ideal.
https://www.saveur.com/article/Recipes/Hungarian-Chilled-Cherry-Soup/
In a large pot, combine the cherries, red wine, sugar, salt, lemon zest, and cinnamon. Bring the contents to a boil, and then reduce to a simmer. Cook until the cherries are soft, about five minutes.
In a bowl, whisk the sour cream or yogurt with a ladle full of the hot cherry liquid to temper. Whisk vigorously to combine, and prevent the yogurt/sour cream from curdling. Stir in the remaining cherries mixture, and chill the soup until you are ready to serve.
Espinacas con Garbanzos (Spinach with Garbanzo Beans)
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
1/2 large white onion, diced
1 (10 ounce) box frozen chopped spinach, thawed and drained well
1 (12 ounce) can garbanzo beans, drained
1/2 teaspoon cumin
1/2 teaspoon salt
Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.
Amolesili Lobio (Stewed Red Beans and Walnuts)
A creamy puree of toasted walnuts adds richness and depth to this hearty kidney bean stew. See the recipe for Amolesili Lobio »Landon Nordeman
A creamy puree of toasted walnuts adds richness and depth to this hearty kidney bean stew.
1 cup toasted walnuts
1/2 cup olive oil
6 cloves garlic, finely chopped
1 medium carrot, finely chopped
1 large yellow onion, finely chopped
1 small red Holland chile, stemmed, seeded, and finely chopped
1/2 small leek, finely chopped
2 tsp. coriander seeds
1 tsp. hot paprika
1 lb. dried dark red kidney beans, soaked overnight and drained
12 cups chicken stock
1/2 cup finely chopped cilantro
1/4 cup finely chopped dill
1/4 cup finely chopped parsley
2 tbsp. red wine vinegar
Kosher salt and freshly ground black pepper, to taste
Country bread, for serving
Place walnuts and half the oil in a food processor; puree until very smooth, about 2 minutes, and set aside. Heat remaining oil in a 6-qt. saucepan over medium-high heat. Add garlic, carrots, onions, chiles, and leeks; cook, stirring until golden, about 10 minutes. Add coriander and paprika; cook until fragrant, about 1 minute. Add beans and stock; bring to a boil. Reduce heat to medium, cook, slightly covered, until beans are very tender, 2-2 1/2 hours. Using a ladle, transfer half the beans to a blender; puree until smooth and return to pot. Stir in walnut puree, cilantro, dill, parsley, vinegar, salt, and pepper; serve with bread on the side.
https://www.saveur.com/article/Recipes/Amolesili-Lobio-Stewed-Red-Beans-and-Walnuts/
Almost any vegetable can be substituted for spinach in this vegetarian appetizer. In Georgia, roasted beet and green bean versions are common.