Entree: Russia – Southern Russia – Лобио ➤ Lobio (Hearty stewed red beans mashed with walnuts and fresh herbs, served warm)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

- 1 lb (454 g) dried red kidney beans, soaked overnight and drained
- 6 cups (1.4 L) water for cooking the beans, plus more as needed
- 2 bay leaves
- 1 medium onion, about 6 oz (170 g), finely chopped
- 3 cloves garlic, minced
- 1/2 cup (50 g) walnuts, finely chopped or ground
- 1/4 cup (60 ml) sunflower oil or vegetable oil
- 2 tbsp (30 ml) red wine vinegar
- 1 tsp (2 g) ground coriander
- 1/4 tsp (0.5 g) ground fenugreek (optional)
- 1/2 tsp (2 g) red pepper flakes or to taste
- 1/2 cup (30 g) fresh cilantro, chopped
- 1/2 cup (30 g) fresh parsley, chopped
- 2 scallions, thinly sliced
- Salt and freshly ground black pepper
- Pita or crusty bread for serving (optional)

Instructions

1. Cook the beans: place soaked, drained beans in a large pot with 6 cups (1.4 L) water and the bay leaves. Bring to a boil, reduce heat, skim foam, and simmer gently until beans are very tender, 1 to 1 1/2 hours. Add water if necessary to keep beans covered. Remove bay leaves.
2. Mash and reduce: once tender, reserve about 1 cup (240 ml) of the cooking liquid, then lightly mash about half of the beans with a potato masher or back of a spoon to thicken the stew while leaving many whole beans for texture.
3. Sauté aromatics: while beans finish, heat 1/4 cup (60 ml) oil in a skillet over medium heat. Add chopped onion and sauté until translucent and beginning to brown, 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
4. Combine and season: add the sautéed onion and garlic to the mashed and whole beans. Stir in ground walnuts, 2 tbsp (30 ml) red wine vinegar, ground coriander, fenugreek if using, and red pepper flakes. Add reserved bean liquid a little at a time to reach a saucy, stew-like consistency. Simmer gently for 10–15 minutes to allow flavors to meld.
5. Finish with herbs: remove from heat and stir in chopped cilantro, parsley, and sliced scallions. Season with salt and freshly ground black pepper to taste, adjusting vinegar or red pepper flakes as desired.
6. Serve: transfer to a warm bowl and serve hot or at room temperature with pita, mchadi, or crusty bread. Leftovers improve after a day as flavors develop.