Lobio

Ingredients for 4 servings:

• 300 g kidney beans, dried
• 2 bay leaves
• 2 onions, red
• 5 cloves garlic
• 2 chili peppers
• 50 ml vegetable oil
• 1 tbsp red wine vinegar
• 1 tsp coriander, dried seeds
• 3 sprigs of saffron
• 1 bunch coriander leaves, fresh
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 15 hours

vegetarian Georgian appetizer made from kidney beans

Soak the dried kidney beans in cold water overnight. The next day, cook them in fresh, salted water over low heat until tender. Add two cloves of garlic and the bay leaves to the cooking water. When the beans are tender after about two hours, drain. Remove the garlic cloves and bay leaves and let them cool. Briefly boil the saffron threads in a little hot water. Finely dice the onion and fry in oil until translucent. Add the coriander powder and saffron stock and remove from the heat. In a mortar, puree the remaining three cloves of garlic, the finely chopped chili peppers (seeded), and the coriander leaves with salt and pepper. Mash the beans and add them to the pan with the fried onions. Add the garlic and herb puree, the red wine vinegar, and the remaining vegetable oil and heat gently. Season again with salt and pepper. Add a little more sugar if desired. If the mixture is too thick, add a little water. Lobio is served warm—not too hot—with fresh herbs as an appetizer. Along with a glass of red wine, thin flatbread (lavash) is the best accompaniment.