Lobio

Ingredients

• 2 (15 oz) cans red kidney beans, drained, or 1 1/2 cups dried beans cooked until tender
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1/2 cup walnuts, finely ground
• 1 tablespoon khmeli suneli (Georgian spice blend)
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 cup bean cooking liquid or vegetable stock
• 2 tablespoons red wine vinegar
• 1/2 cup chopped fresh cilantro
• Salt to taste

Before you cook

• Finely chop the onion and mince the garlic.
• Grind the walnuts finely in a food processor.

Steps

1. Heat the oil in a wide pot over medium heat.
2. Add the onion and cook for 6 to 8 minutes, until soft and golden.
3. Stir in the garlic and cook for 30 seconds.
4. Add the ground walnuts, khmeli suneli, coriander and cayenne and stir for 1 minute.
5. Tip in the beans and their liquid or stock and stir to combine.
6. Simmer for 15 minutes, mashing a few spoonfuls of beans against the pot to thicken the stew.
7. Stir in the red wine vinegar and season with salt.
8. Simmer 5 more minutes, until thick and creamy.
9. Stir in most of the cilantro, reserving a little for garnish.
10. Spoon into bowls and scatter with the remaining cilantro before serving.