This wonderfully complex bean recipe is thickened and seasoned with a paste of pounded walnuts and the dried petals and fresh leaves of the orange French marigold plant. The leaves are pungent, with a distinct, vegetal note that gives the stew extra dimension. The best texture is achieved by working all the flavorings in a mortar and pestle, however a food processor also produces great results.
It also gets its kick of acidity from tkemali, a traditional Georgian condiment made from unripe green plums, herbs, and spices. Tkemali can be found bottled in some Eastern European markets, but if you have trouble finding it, a splash of lemon juice is a fine substitute.