Ingredients
- 2 packages cooked red beans, about 800–1000 g including their liquid;
- 2 medium onions;
- 4–5 garlic cloves;
- 1 can chopped tomatoes, about 400 g;
- 80–100 g walnuts;
- 1 large bunch cilantro;
- 1 small hot chilli;
- 2 tsp khmeli suneli;
- 1 tsp ground coriander;
- 1 tsp freshly ground black pepper;
- salt, to taste;
- 2–3 tbsp vegetable oil;
- a little water, if needed.
Instructions
- Finely dice the onions and mince the garlic. Chop the walnuts, keeping some texture.
- Heat the oil in a deep pan or wide pot. Cook the onions over medium heat for 8–10 minutes, until soft and golden.
- Add the garlic and finely chopped chilli. Stir for about 30 seconds.
- Add the khmeli suneli, ground coriander and black pepper. Cook for about 1 minute.
- Add the chopped tomatoes and simmer for 7–10 minutes, until the sauce thickens slightly.
- Add the beans with part of their liquid and bring to a gentle simmer.
- Lightly mash about one quarter of the beans.
- Add the walnuts and simmer over low heat for another 10–15 minutes. Add a little hot water if needed.
- Stir in most of the chopped cilantro. Taste and season with salt.
- Remove from the heat and let the lobio rest, covered, for 10–15 minutes. Sprinkle with the remaining cilantro before serving.
Serving
Serve hot, warm or chilled, with fresh bread, pickles and vegetables.
Notes
- Cooked beans make this a quick version.
- Add the bean liquid gradually to control the consistency.
- The spice mix gives the dish a distinctly piquant flavor.
- Lobio tastes even better the following day.