SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.versust.com/recipe/georgian-adjika-bean-stew
Printed September 2, 2026
Printed September 2, 2026
Dorm Room Feast
Georgian Adjika Bean Stew
This Caucasian spice paste turns a can of white beans into a smoky, garlicky revelation. Bold flavors from the mountains of Georgia, made in your microwave.
Ingredients
- 1/2 cup canned white beans, drained
- 1 teaspoon adjika paste (or substitute: 1/2 teaspoon each of paprika and tomato paste plus minced garlic and cayenne)
- 1 teaspoon olive oil
- 1/4 cup diced tomatoes
- 1 tablespoon water
- 1/4 teaspoon dried fenugreek (or dried parsley)
- Salt to taste
- 1 tablespoon chopped walnuts
- Fresh dill for garnish
- Crusty bread for dipping
Preparation
Adjika is Georgia's answer to harissa—a spicy, aromatic paste that does magical things to simple ingredients. This bean stew comes together in minutes but tastes like it's been simmering for hours on a stovetop you don't have.
Preparation
- Add the olive oil and adjika paste to your mug. Microwave for 20 seconds to loosen the paste and release its aromatic oils.
- Add the diced tomatoes, water, and dried fenugreek. Stir well to combine with the adjika.
- Add the white beans and stir gently to coat them in the spiced tomato mixture.
- Microwave for 2 minutes, stir, then microwave for another 1-2 minutes until everything is hot and the flavors have melded.
- Using a fork, lightly mash about a quarter of the beans to thicken the stew while leaving most beans whole.
- Season with salt and let it rest for 1 minute.
- Top with chopped walnuts and fresh dill.
The walnuts are crucial here—they're a Georgian staple and add richness and texture that transforms this from bean soup to something special. Eat it with bread for dipping, and imagine yourself in a Tbilisi courtyard instead of your dorm room.
