For four people

8 oz / 200 g red kidney beans

3 oz / 75 g shelled walnuts

1 oz / 25 g garlic cloves, peeled and crushed

2 tablespoons olive oil

1 tablespoon lemon juice

2 tablespoons finely chopped fresh coriander leaves

salt and pepper to taste

• Soak the beans for at least eight hours in cold water, then rinse.
• Add fresh water and fast boil the beans for ten minutes to fifteen minutes.
• Simmer the beans for a further two hours before draining.
• Reduce the walnuts to a flour with a pestle and mortar or use a coffee grinder.
• Liquidise the garlic in the lemon juice.
• Combine the walnut flour with the garlic in the mortar and blend in the olive oil to form a smooth paste. Add a little more olive oil if needed.
• Toss the beans in the dressing and leave to stand for an hour before serving.
• Sprinkle the fresh coriander leaves over the top just before serving.