Lobio (Georgian Bean Stew)

🛒 Ingredients

• Red Kidney Beans (dry) 62 g · 206 kcal
• Onion 63 g · 25 kcal
• Garlic 5 g · 8 kcal
• Fresh Cilantro 13 g · 3 kcal
• Walnuts 13 g · 81 kcal
• Vegetable Oil 7 g · 63 kcal
• Ground Coriander 1 g · 3 kcal
• Blue Fenugreek (Utskho Suneli) 1 g · 2 kcal
• Dried Marigold (Imeretian Saffron) 0 g · 1 kcal
• Red Wine Vinegar 8 g · 2 kcal

👨‍🍳 Instructions

1. Soak kidney beans overnight in cold water, then drain and rinse thoroughly.
2. Place the soaked beans in a large pot, cover with fresh water, and bring to a boil; reduce heat and simmer for 60-90 minutes until tender, adding salt in the last 15 minutes.
3. While beans are cooking, finely chop the onion and garlic; sauté the onion in vegetable oil over medium heat until softened and translucent, then add garlic and cook for another minute.
4. Once beans are tender, drain most of the cooking liquid, reserving about 1 cup; mash a portion of the beans with a fork or potato masher directly in the pot to achieve a creamy texture with some whole beans remaining.
5. Add the sautéed onion and garlic to the mashed beans along with ground coriander, blue fenugreek, dried marigold, red pepper flakes, crushed walnuts, and red wine vinegar.
6. Stir everything together thoroughly, mashing further if a smoother consistency is desired; if the mixture is too thick, add some of the reserved bean cooking liquid until desired consistency is reached.
7. Adjust seasoning to taste and garnish generously with fresh cilantro and additional crushed walnuts before serving warm.