Red bean lobio with walnuts
8 servings
180 minutes
Lobio made from red beans with walnuts is a cozy, rich dish rooted in Georgian cuisine. Its taste is a harmonious blend of the softness of beans, rich nut paste, and the spicy aromas of coriander and paprika. Lobio has a velvety texture, while fresh herbs, wine vinegar, and spices add depth to the flavor. It is not only a standalone dish but also a wonderful complement to fresh bread. Perfect for cold days when you want to warm up with something aromatic and nourishing.
1
Soak the beans overnight in clean water, drain in a colander and dry. Lightly roast the walnuts in a dry pan until fragrant. Place in a food processor bowl, add half the oil and blend until smooth for two minutes. Set aside.
- Dried red kidney beans: 450 g
- Shelled walnuts: 130 g
- Olive oil: 0.5 glass
2
Heat the remaining oil over high heat. Add minced garlic, finely chopped onion, carrot, deseeded chili, and finely chopped leek. Sauté, stirring constantly, for ten minutes. Add coriander and paprika, cook for another minute. Add beans and pour in the broth, bring to a boil. Reduce heat to low and simmer covered for two to two and a half hours, until the beans are cooked.
- Olive oil: 0.5 glass
- Garlic: 6 cloves
- Onion: 1 head
- Carrot: 1 piece
- Chili pepper: 1 piece
- Leek: 0.5 stem
- Coriander seeds: 2 teaspoons
- Paprika: 1 teaspoon
- Chicken broth: 2.4 l
3
Transfer the beans to a blender and blend into a smooth puree, then return to the pot. Add walnut paste, chopped herbs, vinegar, salt, and black pepper. Serve with fresh bread.
- Shelled walnuts: 130 g
- Fresh cilantro (coriander): 0.5 bunch
- Dill: 0.3 bunch
- Parsley: 0.3 bunch
- Red wine vinegar: 2 tablespoons
- Coarse salt: to taste
- Ground black pepper: to taste