Walnut Lobio

Prep Time:

Cook time:

Serves: 6 to 8

Description
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Ingredients

 * 1/2 pound of small kidney beans (~1.25 cups)
 * 3/4 teaspoon of salt
 * 1 onion, peeled and finely chopped (in the future, I would cook this in some water or oil first, to reduce the heat – it was just a bit too sharp when put in raw)
 * 2 sprigs of cilantro
 * 1 sprig of parsley
 * 1/2 generous cup of shelled walnuts
 * 1 garlic clove, peeled
 * 1 small hot red pepper
 * 1/4 teaspoon of cinnamon
 * Pinch of ground cloves
 * 1/2 teaspoon of ground marigold flower
 * 1/2 to 3/4 cup of pomegranate juice (I substituted lemon juice)

Directions

 * 1) Soak the beans overnight covered with water (or if you are, like me, impatient, cover rinsed beans with 4 times their volume water, bring to a boil, then turn off the heat and let sit for an hour. Rinse them and carry on with the recipe. Or just use canned beans.)
 * 2) Place the beans in a large pot and cover with fresh water. Add 1/2 teaspoon of salt. Bring the water to a boil and simmer until the beans are tender, about 1 hour. Drain and stir in the chopped onion.
 * 3) Grind the cilantro and parsley together with the walnuts, garlic and hot pepper. Add them to the beans.
 * 4) Mix the cinnamon, cloves, marigold, and the remaining 1/4 teaspoon of salt into the bean mixture. Pour in enough pomegranate juice to moisten the beans, and mix well.
 * 5) Allow the beans to cool to room temperature, then serve liberally garnished with pomegranate seeds.