This Georgian dish is perfect to use not only as a side dish but also as a dip sauce.
Course: Side Dish
Keyword: Georgian Lobio Recipe, Red Kidney Bean Stew
2cupscups red kidney beans/pinto beans
1cup walnuts halves
1-2tsp.Khmeli Suneli (Georgian five spice seasoning
1-2 tsp.coriander powder
salt and black pepper to taste
1bunch of herbs (cilantro or parsley are more preferable)
Chose only one type of beans for your stew. If you cook several types of beans together, they will not be ready at the same time.
Put beans in the pot with water and let them soak overnight prior to cooking.
In the morning, drain all the water and rinse the beans. Put them into the pot again, cover with fresh cold water and bring it to a boil. Cook beans gently over medium heat for 1-1.5 hours. Beans should become tender. You can cover the pot; let the beans simmer under the lid.
Heat oil in a pan over medium heat, chop onion and sauté it for 5-7 minutes until onion becomes translucent and soft. Do not forget to stir it occasionally!
After mixing khmeli suneli seasoning and coriander powder with onion, take the pan off the heat.
Only then add nicely chopped herbs, finely ground walnuts, salt and pepper to taste.
Press garlic and stir all the ingredients together, let them soak in all the flavors.
All the liquid that is left from boiling beans, drain out and save for later. Divide cooked beans into 2 equal parts.
First part blend into a nice mash. If consistency of the mixture is too thick for your liking, you can always add liquid from boiling that you saved earlier.
Mix in together pureed and whole beans.
Next step will be to transfer ingredients from the pan into mixture of beans.
All you need to do is to mix in everything together and leave overnight in the fridge. And here you have a perfect beans stew from Caucasian cuisine.