- 2 cups small red beans (about 1 pound)picked over, rinsed and soaked overnight in 6 cups of water
- 2 teaspoons coriander seeds
- 3 tablespoons extra-virgin olive oil
- 6 garlic cloves, minced
- Scant 2 tablespoons pomegranate syrup
- 1/3 cup red wine vinegar
- 1 1/2 cups loosely packed flat-leaf parsley leaves, coarsely chopped
- In a large saucepan, cover the beans with 8 cups cold water and bring to a boil over high heat. Reduce the heat to moderately high and cook until very tender, 1 1/2 to 2 hours. Drain and set aside.
- In a small dry skillet, toast the coriander seeds over moderately high heat, stirring often, until darkened and fragrant, about 1 1/2 minutes. Transfer to a spice grinder or a mortar and grind to a powder.
- Heat the oil in a large heavy skillet. Add the garlic and stir-fry over moderately high heat until just beginning to color. Stir in the ground coriander and then the drained beans. Cook over moderate heat, stirring gently, until warmed through.
- Meanwhile, whisk the pomegranate syrup with the vinegar. Stir the mixture into the beans and remove from the heat. Fold in the parsley until evenly distributed and season the beans with salt. Serve warm or at room temperature.
The beans can be refrigerated for up to 3 days or frozen for up to 1 month.