Lobio with walnuts and chili
2 servings
15 minutes
Lobio with walnuts and chili is a vibrant representative of Georgian cuisine, infused with the aromas of spices and fresh herbs. This dish has its roots in the ancient traditions of the region where beans are the basis of many recipes. The nuts add richness, while the chili provides a spicy kick, creating a harmony of flavors. Lobio can be served as a standalone dish or as a side to meat dishes. Its thick texture and rich taste make it an ideal choice for cozy family lunches or festive gatherings. The spicy aroma of khmeli-suneli, the tenderness of the nut mixture, and the slight acidity of wine vinegar turn each spoonful into a true gastronomic delight that reveals the uniqueness of Georgian cuisine.
1
Crush, clean, and finely chop the garlic, mash the garlic into a paste with the flat side of a knife, clean and finely chop the onion, slice the chili pepper lengthwise, remove the seeds, and finely chop half of the chili pepper.
- Garlic: 1 clove
- Red onion: 50 g
- Chili pepper: 1 piece
2
Grind the nuts through a meat grinder or blend them in a blender; separate the basil leaves from the stems, and finely chop the cilantro and basil leaves.
- Walnuts: 40 g
- Basil: 5 g
- Cilantro: 15 g
3
Heat 2 tablespoons of sunflower oil in a pan, sauté the onion over medium heat for 2 minutes.
- Sunflower oil: 50 ml
- Red onion: 50 g
4
Add beans to the pan and heat on medium for 1 minute.
- Beans: 250 g
5
Transfer the beans to a bowl, add nuts, garlic, chili pepper, and vinegar, season with salt and pepper, and mix.
- Beans: 250 g
- Walnuts: 40 g
- Garlic: 1 clove
- Chili pepper: 1 piece
- Red wine vinegar: 7 ml
6
Add khmeli-suneli, greens, 2 tablespoons of sunflower oil, and mix.
- Khmeli-suneli: 1 g
- Cilantro: 15 g
- Basil: 5 g
- Sunflower oil: 50 ml
7
Serve.
