This soup is of Georgian origin, where pairing red beans and walnuts appears to be some sort of national pastime. It's a rustic soup, lusciously creamy and actually good for you, too. (Unless you overload on the olive oil, that is. Since we don't specify quantities on that, it's entirely your call.)

Red Bean and Walnut Soup
(adapted from Please to the Table by Anya von Bremzen and John Welchman)
1 lb. dried red beans (we used Rio Zape heirloom beans from Rancho Gordo)
10-12 C chicken stock (you can use half water if you must)
Olive oil
2 large onions, finely chopped
1/2 C walnut pieces, ground in a Sumeet or food processor
2 tsp coriander seeds, crushed
3 large cloves garlic, minced
1/4 C tarragon vinegar
Salt and freshly ground black pepper to taste
Chopped fresh cilantro and parsley for garnish

Rinse the beans and soak them in water overnight.

Drain the beans, then put them in a pot with 10 C chicken stock. Bring to a boil, then lower to a simmer and cook, uncovered, until the beans are tender and almost (but not quite) mushy. This may take about an hour and a half, depending on your beans. Alternatively, you can cook them in your pressure cooker for about 35 minutes.

Puree some of the beans and stir back into the pot (or use an immersion blender). Salt and pepper to taste. Let it simmer while you deal with the next step.

In a separate pan, saute the onions in olive oil until they are golden but not too brown, about 15 minutes. Stir in the garlic and saute for another minute or two.

Stir the onions, garlic, and oil into the beans, and simmer for another 5 minutes.

Remove from heat.

Stir in the ground walnuts, crushed coriander seeds, and tarragon vinegar. Let it sit for 10 minutes before serving.

If need be, stir in extra chicken stock to thin the soup further, and adjust the seasoning to taste. We rather liked a lot of black pepper in this.