This dish is served at every table in the Caucasus (the border region between Europe and Asia) for breakfast, lunch and dinner. It is traditionally served in a clay pot with lavash bread along pickled cabbage, cucumbers and cucumbers. Bakeries also sell bread stuffed with lobio for a delicious snack on the go.
Nutrition information per serving: 460 calories, 23g protein, 58g carbohydrate, 19g fiber, 16g total fat, 1.5g saturated fat, 2g monounsaturated fat, 11.5g polyunsaturated fat, 0mg cholesterol, 10mg sodium
Recipe Courtesy of Chef Boris Portnoy for the California Walnut Board.
- 1 pound dry red kidney beans or cranberry beans*
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 cup chopped walnuts
- Pinch of saffron threads, or a pinch of saffron powder
- 1 bunch fresh cilantro (coriander), chopped (about 1/2 cup)
- 1 bunch fresh mint, chopped (about 1/3 cup)
- 1 tablespoon ground fenugreek**
- Salt and pepper to taste
- 3 – 4 tablespoons white wine vinegar
- 2 – 3 tablespoons pomegranate molasses
- 1 Rinse the beans well and put them in a large pot. Add enough water to cover them by about three inches and soak the beans overnight, or for at least 6 - 8 hours.
- 2 Bring the beans to a boil, cover the pan partially, and boil gently until the beans are tender, about 1 hour. Drain the beans in a colander, reserving the cooking liquid. Set aside.
- 3 Heat the olive oil in a large, deep pan over moderate heat. Add the onion and cook for 5 – 7 minutes, stirring frequently, until soft. Add the drained beans and about 1 1/2 cups of the reserved cooking. Using the flat part of a spatula, or a potato masher, mash some of the beans to a rough paste. Stir well, and repeat the mashing once or twice more. You should have a thick, rustic, stew-like mixture, similar to refried beans. If necessary, add a little more of the cooking liquid to achieve the right consistency. (Any remaining bean-cooking liquid may be used in another soup, or a vegetable stock.) Add the walnuts, saffron, cilantro, mint and fenugreek then season with salt and pepper to taste. Bring to a boil, then reduce the heat and simmer for 15 – 20 minutes, stirring frequently. Add the vinegar and pomegranate molasses and stir well. The beans should have a pleasant sweet and sour balance.
- 4 Serve the stew, directly from the cooking pot if you wish, accompanied by flat bread, or a rustic country bread to mop up the juices.