Lobio – Georgian bean and walnut stew with pomegranate

Ingredients

• 2 onions
• 2 hot chili peppers
• 3 garlic cloves
• 100 g walnuts + a handful for garnish
• 2 tbsp Extra Virgin Olive Oil (+ a little for drizzling)
• 2 tbsp Mexican Mole Spice (dark chocolate) spice blend
• 2 tsp ground coriander
• 2 tsp ground cumin
• 3 tbsp Pomegranate Vinegar
• 2 tbsp pomegranate molasses
• 2 cans kidney beans (400 g each), rinsed
• 200 ml vegetable broth
• 400 ml tomato purée (passata)
• 1 bunch fresh coriander (cilantro)
• ½ pomegranate (seeds)
• Salt & Pepper

Preparation

1. Peel and dice the onions, and crush the walnut kernels roughly in a freezer bag.
2. Heat the olive oil in a large pot, add the onion cubes, and sauté over low heat. Add the crushed walnuts and spices, and toast everything for 5 minutes over low heat while stirring.
3. Peel and finely chop the garlic, add it to the pot, toast briefly while stirring, then deglaze with the pomegranate vinegar.
4. Drain the beans in a colander, rinse with water, and add them to the pot along with the vegetable broth, tomato purée, and pomegranate molasses.
5. Let everything simmer for about 20 minutes, pressing down on the beans with a wooden spoon. Finely chop half of the coriander (including stems) and add to the beans, cooking for another 2 minutes. Season the Lobio to taste with salt and pepper.
6. Pluck the leaves from the other half of the coriander and remove the seeds from the pomegranate. Drizzle the Lobio with a little olive oil and serve garnished with the coriander leaves, a few walnut kernels, and the pomegranate seeds.

Bon appétit!