Lobio

Ingredients

• 50 g Walnuts
• 4 pcs Garlic
• 20 g Cilantro
• 15 g Parsley
• 1 tsp Khmeli Suneli
• 0.5 tsp Coriander
• 1 tbsp Pomegranate Molasses
• 2 tbsp Olive Oil
• 1.75 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 200 ml Water
• 400 g Red Kidney Beans
• 1 pcs Red Onion
• 1 tsp Blue Fenugreek

Method

1. Finely dice {red_onion}, mince {garlic}, roughly chop {cilantro} and {parsley}, and grind {walnuts} to a fine, damp meal so the sauce turns silky rather than gritty.
2. Heat {olive_oil} in a medium pot over medium heat, add {red_onion} with {kosher_salt}, and sweat for several minutes until softened and translucent but not browned. Stir in {garlic}, then bloom {blue_fenugreek}, {khmeli_suneli}, and {coriander} for a brief moment until fragrant.
3. Add {red_kidney_beans} and {water} to the pot, season with more {kosher_salt} and {black_pepper}, and simmer over low heat until the liquid thickens and the beans begin to break down. Mash some beans against the side of the pot for a rustic, creamy texture.
4. Stir in {walnuts}, most of the {cilantro} and {parsley}, and {pomegranate_molasses}. Simmer briefly until the walnut mixture loosens into the beans and smells rich and nutty, then taste and adjust with {kosher_salt}.
5. Spoon the {red_kidney_beans} into warm bowls and finish with the remaining {cilantro} and {parsley} for a fresh, bright contrast to the earthy beans.