Walnut Lobio

Walnut Lobia

Prep Time:

Cook time:

Serves: 6 to 8

Description

There are as many different recipes for lobio (beans) as there are people in Abkhazia: lobios flavored with lemon, coriander, walnuts, red hot peppers, cinnamon, cloves, ground marigolds, pomegranate juices, tarragon vinegar, tkemali sauce, plum jam, bay leaves, garlic, tamarind, or some combination of these.

Ingredients

• ½ pound of small kidney beans (~1.25 cups)
• ¾ 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
• ½ generous cup of shelled walnuts
• 1 garlic clove, peeled
• 1 small hot red pepper
• ¼ teaspoon of cinnamon
• pinch of ground cloves
• ½ teaspoon of ground marigold flower
• ½ to ¾ 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.
3. Add ½ teaspoon of salt.
4. Bring the water to a boil and simmer until the beans are tender, about 1 hour.
5. Drain and stir in the chopped onion.
6. Grind the cilantro and parsley together with the walnuts, garlic and hot pepper.
7. Add them to the beans.
8. Mix the cinnamon, cloves, marigold, and the remaining ¼ teaspoon of salt into the bean mixture.
9. Pour in enough pomegranate juice to moisten the beans, and mix well.
10. Allow the beans to cool to room temperature, then serve liberally garnished with pomegranate seeds.