Mean Georgian Beans (Lobio)
By Yuliya Sasina-Yates
Canned red kidney beans – 400gr
Onion – 1 small onion, peeled and sliced thinly
Fenugreek seeds - 1/4 tsp
Coriander seeds – 1 tsp
Fennel seeds - tsp
Dill – 2 stems chopped
Parsley - 2-3 stems chopped
Fresh coriander – 1 bunch chopped
Sunflower oil – 3 tbsp
Sherry vinegar or red wine vinegar – 1 tsp
Brown sugar – ½ tsp
Tomatoes – 2 medium ones (optional)
- Heat a small frying pan and toast the fenugreek, coriander and fennel seeds until fragrant. Then crush them using pestle and mortar.
- Heat 2 table spoons of oil in a medium-large frying pan. Add the sliced onion and cook over medium heat for 10-15min (stirring occasionally to prevent burning). Once the onion pieces, start turning translucent and fragrant put the pan to the side.
- Drain the beans into a sieve and wash them under tap water. Tip the beans into the pan with onions and warm them up.
- Mix the remaining 1 table spoon of sunflower oil, the vinegar, the sugar and the crushed spices and add them to the bean and onion mixture in the pan. Mix well to allow the aroma to mix in.
- Chop the herbs – dill, parsley and coriander. Add them to the pan with beans and mix well
- Chop the tomatoes, if using, into small neat pieces and add them to the pan.
- You can also add cooked mincemeat or button mushrooms fried up on some butter.
Bon appétit!