That's ex-Soviet Georgia, not Georgia, U.S.A. They probably do red beans there too, but I don't know their recipes. Georgian cuisine has a lot in common with Turkish, but is also quite unique in many ways, as most of the country is mountainous (we're talking serious mountains here) and many communities are relatively isolated. Transport of goods from other areas has probably always been difficult and expensive and many of the ingredients in traditional recipes are herbs, fruits and vegetables which grow locally. Some of the combinations might seem unusual at first but they generally result in interesting and tasty dishes.
The 'red beans' traditionally used in this recipe are not kidney beans - but when has that kind of thing ever stopped us? Use kidney beans if that's what you've got - they'll be fine. Georgian red beans are a bit like pinto beans with more red on them. I suppose you could use pinto beans too for this recipe.
The full list of fresh herbs is probably too much to ask - who has fresh savoury lying around? Again, use what you can find and you could substitute dried basil for fresh. That would be okay, but I would forget about using dried parsley if I were you (Click here for more on that).
You need a pestle and mortar for this dish to bring out the flavour of the fresh herbs.
Ingredients
500g dried red beans, soaked overnight
1 onion
A small bunch of celery leaves or 1 stick of celery
3 cloves of garlic
A half-teaspoon of coriander seeds
A few black peppercorns
2 or 3 fresh sprigs each of basil, parsley, dill, coriander and savoury
2 tablespoons of grape or apple vinegar
Salt
Put the beans in a pot with plenty of water and bring to the boil. Boil vigorously for 10 minutes and skim off any froth that appears. Turn down the heat and add the onion, finely chopped, and the celery. You'll have to take the celery out later so tie the bunch with thread (they usually say white thread in recipes, but since this dish is 'red beans' you could use red thread if you wanted to) or bung in the whole stick if you are using one. The beans can take up to an hour to cook and they might need more water. If you need to add more, use hot water from the kettle.
When the beans are soft and starting to break up, they are ready. Turn off the heat, remove the celery and mash the beans, in the cooking liquid, with a potato masher or something - even a fork will do. You don't need to be too thorough - a bit of texture is nice. Use your pestle and mortar to grind the dry spices, then add the greens, roughly chopped, and garlic cloves and pound everything to a smooth pulp. Add the vinegar and stir the mixture into the beans. Add salt to taste and you've got red beans Georgian-style.
Last time I made this, I served it up with domazhny salat, fried aubergine slices and crusty bread. It went down well.