Place the dry beans in a large bowl and cover with plenty of cold water. Let them soak overnight (at least 8 hours). In the morning, drain the water, rinse the beans, and place them in a pot with fresh water. Simmer for about 1.5 - 2 hours until the beans are completely soft.Tip: If using canned beans, simply rinse them and warm them up in a pot with a little water for 10 minutes.
500 g (1.1 lbs) Dry Red Kidney Beans
While the beans are cooking, peel the onions and chop them finely. Heat vegetable oil in a frying pan over medium heat and sauté the onions until they turn golden brown and caramelized (about 8-10 minutes). This adds a crucial sweetness to the dish.
2 medium Onions
Prepare the walnuts. For the best texture, grind 3/4 of the walnuts into a fine paste (using a blender or mortar) to thicken the sauce. Roughly chop the remaining 1/4 to add a nice crunch to the dish.
100 g 1/2 cup Walnuts
Once the beans are tender, drain them but save about 1 cup of the cooking liquid. Do not let them cool completely! Mash the hot beans lightly with a spoon or potato masher (leave some whole for texture).Add the fried onions, prepared walnuts, minced garlic, spices (blue fenugreek, pepper), and salt to the pot. Pour in a little bit of the reserved bean liquid to get a creamy consistency. Mix well.
1 tsp Salt
Remove from heat. Finely chop the fresh cilantro and stir it into the stew.Chef's Note: It is strictly recommended to use fresh cilantro (coriander), as it gives the dish its signature Georgian flavor profile. Parsley can be used as an addition, but cilantro is the soul of Lobio.
1 large bunch Fresh Cilantro
