Georgian Red Bean Lobio with Walnuts and Cilantro

What you need

• 250 g (9 oz) dried red kidney beans
• 2 medium onions, finely chopped
• 3 tbsp vegetable oil
• 2 tsp khmeli-suneli, Georgian spice blend
• 1 tsp ground coriander
• 1/2 tsp hot red pepper flakes, or to taste
• 80 g (3 oz) walnuts, shelled
• 4 cloves garlic, peeled
• 1 bunch cilantro, about 40 g, leaves chopped
• 1 1/2 tsp salt, or to taste

Method

Restated from the original video

1. 1

   Rinse the beans, cover them with plenty of cold water and soak for 8-12 hours. Drain.

2. 2

   Put the beans in a pot, cover with fresh water by 5 cm (2 in) and bring to a hard boil. Boil for 10 min, then drain. This step is required to make red kidney beans safe to eat.

3. 3

   Cover the beans with fresh water by 3 cm (1 in) and simmer, partly covered, until completely tender, 60-75 min. Add more hot water if the level drops.

4. 4

   While the beans cook, fry the onions in the oil over medium heat, stirring, until golden, 12-15 min.

5. 5

   Stir in the khmeli-suneli, ground coriander and pepper flakes and cook for 1 min. Remove from the heat.

6. 6

   Grind the walnuts with the garlic and a pinch of the salt to a coarse paste, using a mortar or a food processor.

7. 7

   Drain the beans, saving 250 ml (1 cup) of the cooking liquid. Mash about half of the beans with a fork, leaving the rest whole.

8. 8

   Return everything to the pot and stir in the onion mixture, walnut paste and two thirds of the cilantro.

9. 9

   Add 100 ml of the saved liquid and simmer for 5 min, adding more liquid as needed until the lobio is thick but spoonable. Season with the remaining salt.

10. 10

    Let it stand for 10 min. Serve warm or at room temperature, topped with the remaining cilantro.

Imported from povar.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.