Soak the beans: Rinse the dried beans, then soak in plenty of cold water for at least 12 hours (overnight). The beans should be covered by several inches of water.

Cook the beans: Drain and rinse the soaked beans. Add beans to a heavy-bottomed pot and cover with fresh water so you have at least 2 inches of water above the beans. Bring to a rolling boil, then reduce heat to a steady simmer (medium to medium-low) and cook until tender, about 60 minutes (time varies).

Prep everything while the beans cook: Finely dice the onions, mince the garlic, chop the cilantro, chop the celery including the leaves, and measure out the khmeli-suneli, dry adjika, and pomegranate juice.

Reserve bean liquid + mash: When beans are tender, drain the cooking liquid into a bowl and reserve it (don’t discard). Return beans to the pot and mash them with a potato masher (mash as smooth or chunky as you like).

Sauté onions + garlic properly: Heat a skillet over medium-high heat and add the oil. Add the diced onions and cook until softened and golden, 8–12 minutes. Add minced garlic and cook 30–60 seconds (just until fragrant, don’t brown it). Add the onion/garlic mixture into the pot with the mashed beans.

Build the stew: Add chopped cilantro, chopped celery (with leaves), khmeli-suneli, dry adjika, pomegranate juice, and a pinch of salt. Stir to combine and simmer 15–20 minutes, stirring occasionally. If it thickens too much, add more reserved bean liquid a little at a time until it’s the texture you want. Remove from heat.

Taste and adjust: Salt, a little more dry adjika for heat, a tiny extra splash of pomegranate juice for brightness.