Lobio recipe

A Georgian bean stew whose character comes from blue fenugreek and dried marigold stirred in off the heat, with a third of the beans crushed to thicken it.

14 hours and 30 minuteseasy12 ingredients

Ingredients

• 400 g dried red kidney beans
• 2 tsp blue fenugreek
• 100 g walnuts
• 2 onions
• 4 clove garlic
• 1 bunch cilantro
• 1 tsp ground coriander
• 1 tsp dried marigold petals
• 2 tbsp red wine vinegar
• 3 tbsp sunflower oil
• 1 tsp salt
• 1 tsp black pepper

How to make Lobio

1. Soak 400 g of dried red kidney beans in cold water overnight, then drain.
2. Simmer them in 1.5 L of unsalted water for 1 hour 30 to 2 hours, until a bean crushes between two fingers. Keep the cooking liquid.
3. Fry 2 chopped onions in 3 tablespoons of sunflower oil for 10 minutes until soft and golden, then add 4 minced garlic cloves for 1 minute.
4. Grind 100 g of walnuts to a paste with a ladle of the bean liquid.
5. Crush about a third of the beans with a masher, then combine everything in the pot with enough cooking liquid to make it saucy.
6. Take the pot off the boil and stir in 2 teaspoons of blue fenugreek, 1 teaspoon of ground coriander and 1 teaspoon of crushed dried marigold. High heat kills these spices, so keep it at a bare simmer for 10 minutes.
7. Add 2 tablespoons of red wine vinegar, 1 teaspoon of salt and black pepper, then let it sit 10 minutes off the heat.
8. Fold in a large handful of chopped cilantro and serve warm, with mchadi cornbread and pickles.

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