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Walnut Lobio

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Walnut Lobio

Walnut Lobia

Prep Time:

Cook time:

Serves: 6 to 8

DescriptionEdit

There are as many different recipes for lobio (beans) as there are people in Abkhazia: lobios flavored with lemon, coriander, walnuts, red hot peppers, cinnamon, cloves, ground marigolds, pomegranate juices, tarragon vinegar, tkemali sauce, plum jam, bay leaves, garlic, tamarind, or some combination of these.

DirectionsEdit

  1. Soak the beans overnight covered with water (or if you are, like me, impatient, cover rinsed beans with 4 times their volume water, bring to a boil, then turn off the heat and let sit for an hour. Rinse them and carry on with the recipe or just use canned beans).
  2. Place the beans in a large pot and cover with fresh water.
  3. Add ½ teaspoon of salt.
  4. Bring the water to a boil and simmer until the beans are tender, about 1 hour.
  5. Drain and stir in the chopped onion.
  6. Grind the cilantro and parsley together with the walnuts, garlic and hot pepper.
  7. Add them to the beans.
  8. Mix the cinnamon, cloves, marigold, and the remaining ¼ teaspoon of salt into the bean mixture.
  9. Pour in enough pomegranate juice to moisten the beans, and mix well.
  10. Allow the beans to cool to room temperature, then serve liberally garnished with pomegranate seeds.

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