Melba's Jammin' > wrote:

> My only thought is that the kidney beans are most often used as an
> ingredient rather than as a complete side dish, as are the baked beans.

Kidney beans are often used in the Georgian lobio. There are many
variations, using many bean varieties, but kidney beans are probably the
most often used.

Here is a nice recipe from
<http://ggdavid.tripod.com/georgia/cuisine/veget/lobio.htm>.

Bubba

Lobio
(Kidney Bean Salad)

The word lobio also designates dried beans and the salads prepared from
them, mainstays of the Georgian table. Fine red and white kidney beans,
smaller than our domestic varieties, grow wild in Georgia and are sold
at the market, dried but not sterilized. Sometimes bugs hide in these
beans. It has not dampened the longevity of us Georgians one bit. While
American processing has taken care of the aesthetics, too often our
beans have languished on supermarket shelves. Try to find small beans
that are not old and starchy. If you are close to an Armenian community
they should have them available.

Lobio is made in dozens of different ways: moistened with herb
vinaigrette, puréed with tangy plum sauce seasoned simply with butter
and eggs, or mixed with lettuce and celery. The main flavor in this
recipe comes from the walnuts.

Serves 6 to 8

1/2 pound of small kidney beans
3/4 teaspoon of salt
1 onion, peeled and finely chopped
2 sprigs of cilantro
1 sprig of parsley
1/2 generous cup of shelled walnuts
1 garlic clove, peeled
1 small hot red pepper
1/4 teaspoon of cinnamon
Pinch of ground cloves
1/2 teaspoon of ground marigold
1/2 to 3/4 cup of pomegranate juice
Pomegranate seeds

Soak the beans overnight covered with water. The next day, drain and
rinse them. Place in a large pot and cover with fresh water. Add 1/2
teaspoon of salt. Bring the water to a boil and simmer until the beans
are tender, about 1 hour. Drain. While the beans are still warm, stir in
the chopped onion.

Grind the cilantro and parsley together with the walnuts, garlic and hot
pepper. Add to the beans.

In a small cup mix together the cinnamon, cloves, the remaining 1/4
teaspoon of salt and the marigold; stir into the bean mixture. Pour in
enough pomegranate juice to moisten the beans and mix well.

Allow the beans to cool to room temperature, then serve liberally
garnished with pomegranate seeds.