Boil green beans until tender, drain excess liquid, and let cool.
Shred kidney beans with nuts, garlic, finely chopped onion, parsley, coriander, and toss together with saffron, salt and pepper.
Shape quite small balls of the paste, making hallows in the center, and pour melted butter. Serve with chopped greens.
Ingredients: 2 lb tinned kidney beans
1 cup shredded walnuts
5-6 cloves garlic
4 parsley roots
3 onions
2 tsp saffron
4 tbsp butter
coriander
salt, ground pepper
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