Lobio

Ingredients

• 400 g red kidney beansSubstitute: pinto beans
• 100 g walnuts
• 2 medium onion
• 4 cloves garlic
• 40 g fresh coriander
• 1 tsp blue fenugreekSubstitute: dried fenugreek leaves
• 1 tsp dried marigold
• 2 tbsp red wine vinegar
• 1 tsp chili flakes
• 3 tbsp pomegranate seeds

Instructions

1. 1

   Soak kidney beans overnight, then boil until tender, about 1 hour. Reserve the cooking liquid.

2. 2

   Mash half the beans with a fork, leaving the rest whole.

3. 3

   Fry chopped onion until golden. Add garlic and cook 1 minute.

4. 4

   Grind walnuts with coriander, blue fenugreek, and marigold into a paste.

5. 5

   Add the walnut-herb paste to the onions, cook 2 minutes.

6. 6

   Combine everything with the beans and enough cooking liquid to make a thick stew. Simmer 15 minutes.

7. 7

   Serve in a clay pot topped with pomegranate seeds, fresh coriander, and cornbread (mchadi).