Georgian Lobio with Walnut Sauce

Ingredients

• 2 cups (400g) dried red beans 2 cups (400g) dried red beans
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground fenugreek 1 teaspoon ground fenugreek
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• Salt, to taste Salt, to taste
• For the walnut sauce: For the walnut sauce:
• 1 cup (120g) walnuts 1 cup (120g) walnuts
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 cloves of garlic 2 cloves of garlic
• 1 tablespoon red wine vinegar 1 tablespoon red wine vinegar
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 1.5g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the dried red beans under cold water and soak them overnight in a large bowl of water.
2. 2.
   Drain the soaked beans and transfer them to a large pot. Add enough water to cover the beans and bring to a boil. Cook for 10 minutes, then reduce the heat and simmer for about 1 hour or until the beans are tender.
3. 3.
   In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
4. 4.
   Stir in the tomato paste, ground coriander, ground fenugreek, paprika, and bay leaf. Cook for a few minutes to allow the flavors to meld together.
5. 5.
   Transfer the onion and spice mixture to the pot with the cooked beans. Season with salt to taste and simmer for an additional 15-20 minutes to allow the flavors to develop.
6. 6.
   Meanwhile, prepare the walnut sauce by blending the walnuts, water, garlic, red wine vinegar, and salt in a food processor or blender until smooth and creamy.
7. 7.
   Serve the Lobio hot, garnished with a dollop of walnut sauce on top. Enjoy with crusty bread or as a side dish to a traditional Georgian meal.

Treat your ingredients with care...

• Red beans — Soaking the beans overnight helps to reduce cooking time and ensures they cook evenly. Be sure to discard any discolored or damaged beans before cooking.
• Fenugreek — Fenugreek has a strong flavor, so use it sparingly to avoid overpowering the dish.
• Walnuts — Toasting the walnuts before blending them for the sauce enhances their nutty flavor. Additionally, adjust the water quantity in the sauce to achieve the desired consistency.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the stew.
• If you prefer a smoother texture, you can partially blend the cooked beans before adding the onion and spice mixture.
• To make the dish more substantial, serve it over a bed of fluffy rice or with a side of Georgian cornbread.
• If you don't have fenugreek on hand, you can substitute it with a small amount of ground mustard or cumin for a similar flavor profile.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Lobio as a main course accompanied by Georgian bread, such as shotis puri, or as a side dish alongside grilled meats or kebabs. Garnish with fresh herbs, such as cilantro or parsley, for an added burst of freshness.

Presentation advice

Present the Lobio in a deep serving dish, allowing the vibrant red color of the stew to shine. Drizzle the creamy walnut sauce over the top and sprinkle with a pinch of paprika for an attractive finishing touch.