Lobio (spiced red beans with walnuts and coriander)

Lobio is Georgian cuisine's staple bean dish, traditionally served in a clay pot. The walnut, vinegar and plenty of fresh coriander give it its distinctive flavour.

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Method

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1. Soak the beans in plenty of cold water overnight.
2. Drain, cover with fresh water, add the bay leaf, and cook over low heat for 1-1.5 hours until soft. Salt only at the end. ⏱ Timer: 1 h
3. Meanwhile, cook the onion in the oil over medium heat for 8-10 minutes until golden. ⏱ Timer: 8 min
4. Grind the walnuts with the garlic, ground coriander, utskho suneli and paprika into a paste in a mortar or food processor.
5. Drain off most of the bean cooking liquid (reserve it), and partly mash the beans with a wooden spoon to make it creamy.
6. Stir in the onion and the walnut paste, cook together for 10 minutes, loosening with a little reserved liquid if needed. ⏱ Timer: 10 min
7. Season with vinegar, salt and pepper, and stir in most of the coriander. Sprinkle with the rest, and serve warm or at room temperature with corn flatbread.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Quicker with canned red beans: 2 drained cans, 15 minutes of cooking is enough.
• Utskho suneli (blue fenugreek) is available at Middle Eastern or online spice shops.

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