My take on lobio – the sweet-sour Georgian kidney bean and walnut stew – is made with canned beans and pantry staples.
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- Fine sea salt and freshly ground black pepper
- 4 medium garlic cloves, minced
- 2 teaspoons ground coriander (or khmeli suneli if you have it)
- 1 dried bay leaf
- Two 15-ounce cans kidney beans, drained and rinsed* (see note below)
- 1/2 cup walnuts, finely chopped
- 1 1/2 tablespoons balsamic vinegar
- 1 tablespoon tomato paste
- 1 teaspoon maple or date syrup*
- Cilantro, for serving
- Heat 2 tablespoons oil in a large high-sided skillet over medium heat. Add the onion with 1/4 teaspoon salt and cook until soft and golden, stirring occasionally, 8 to 10 minutes.
- Add 4 minced garlic cloves, 2 teaspoons coriander, and 1 bay leaf, and cook for 30 seconds more.
- Add about half of the beans and crush them with a potato masher until most of them are smashed. Then add the remaining beans, as well as the walnuts, 1 1/2 tablespoons balsamic, 1 tablespoon tomato paste, 1 teaspoon maple syrup, and 1 cup water, and stir to combine.
- Bring to a boil, cover with a lid, and turn the heat down to low. Simmer until thick and fragrant, stirring occasionally, about 15 minutes. If it gets too thick, add a splash more water during cooking.
- Taste and adjust the seasonings if needed. Sprinkle with cilantro before serving.
- If using home-cooked beans, you’ll need 3 cups beans. Instead of plain water in step 3, use the bean-cooking water.
- If you don’t have either syrup, use brown or raw sugar instead.
- Serving Size: 1/6 of the recipe
- Calories: 235
- Fat: 11.4 g
- Carbohydrates: 25.5 g
- Fiber: 8.8 g
- Protein: 10.2 g
Keywords: lobio, beans, walnuts, georgian