Like the regular, cheese-filled khachapuri that I usually make, this bean-filled variation is from the book Flatbreads & Flavors
I’ve raved about this cookbook repeatedly on this blog (do you have a copy yet? If not, why not?) The only thing I wish is that the first edition had been bound more effectively, because my copy is completely shot. You can tell it’s been well-loved. It’s the only place I’ve found recipes for Georgian food, which is a wonderful savory cuisine full of walnuts, cheese, pomegranates and herbs.
I love cheese-filled khachapuri so much that it was hard to make myself try something new, but I’m glad I made the effort. What I really like about the bean filling is that it really highlights the flavor of the bread, which is very tender and tart. Full of protein from both beans and yogurt, it makes a great vegetarian meal. I made a quick pureed spinach soup to dip the breads in, but a sharp green salad would also be good alongside.
, and I’ve read David Lebovitz’s 
, as well as 
and 
, just to get myself in the mood. I have maps up the wazoo, and a list of all the Paris open-air markets with their hours, plus a list of restaurants so long we couldn’t possibly eat at them all. It boggles the mind.
) which was impressive but sort of made me not want to ever go to China. Her description of how to cook a sea cucumber until it tastes of nothing at all was utterly fantastic; I had to read it out loud to every family member within reach. I’m not sure this would be a good book for a vegetarian to read, however – at least not if they’re the squeamish variety.
by Erica Bauermeister. 
