Walnut Lobio

Walnut Lobio Recipe: A Delicious Vegan and Vegetarian Dish from Abkhazia

Region / culture: Abkhazia | Preparation time: overnight | Cooking time: 1 hour | Servings: 4 |

Vegan diet

Introduction

Walnut Lobio is a traditional Georgian dish made with kidney beans and walnuts. It is a flavorful and hearty dish that is perfect for a cozy meal.

History

Lobio is a popular dish in Georgian cuisine, with many variations depending on the region. The addition of walnuts in this recipe adds a unique and nutty flavor to the dish.

Ingredients

0.5 lb (227 g) of small kidney beans (~1.25 cup)
0.75 tsp of salt
1 onion, peeled and finely chopped (it is recommended to cook this in water or oil first to reduce the sharpness)
2 sprigs of cilantro
1 sprig of parsley
0.5 generous cup of shelled walnuts
1 garlic clove, peeled
1 small hot red pepper
0.25 tsp of cinnamon
pinch of ground cloves
0.5 tsp of ground marigold flower
0.5 to 0.75 cup of pomegranate juice (lemon juice can be substituted)

How to prepare

Soak the beans overnight covered with water (or if you are, like me, impatient, cover rinsed beans with 4 times their volume water, bring to a boil, then turn off the heat and let sit for an hour. Rinse them and carry on with the recipe or just use canned beans).
Place the beans in a large pot and cover with fresh water.
Add 0.5 tsp of salt.
Bring the water to a boil and simmer until the beans are tender, about 1 hour.
Drain and stir in the chopped onion.
Grind the cilantro and parsley together with the walnuts, garlic and hot pepper.
Add them to the beans.
Mix the cinnamon, cloves, marigold, and the remaining 0.25 tsp of salt into the bean mixture.
Pour in enough pomegranate juice to moisten the beans, and mix well.
Allow the beans to cool to room temperature, then serve liberally garnished with pomegranate seeds.

Variations

Add cooked vegetables such as bell peppers or tomatoes for added flavor and nutrition.
Substitute kidney beans with black beans or chickpeas for a different twist.

Cooking Tips & Tricks

If you are short on time, you can use canned kidney beans instead of soaking and cooking dried beans.

- Toasting the walnuts before grinding them will enhance their flavor.

- Adjust the amount of lemon juice to suit your taste preference.

Serving Suggestions

Serve Walnut Lobio with a side of crusty bread or over a bed of rice for a complete meal.

Cooking Techniques

Grinding the walnuts with herbs and spices adds a unique texture and flavor to the dish.

Ingredient Substitutions

If you don't have pomegranate juice, you can substitute it with lemon juice for a tangy flavor.

Make Ahead Tips

You can prepare the Walnut Lobio ahead of time and store it in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the Walnut Lobio with fresh pomegranate seeds for a pop of color and added texture.

Pairing Recommendations

Serve Walnut Lobio with a side of Georgian salad and a glass of red wine for a complete Georgian dining experience.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Walnut Lobio contains approximately 300 calories.

Carbohydrates

Each serving of Walnut Lobio contains approximately 30 grams of carbohydrates.

Fats

Walnuts are a good source of healthy fats, with each serving of Walnut Lobio containing approximately 15 grams of fats.

Proteins

Kidney beans are a great source of plant-based proteins, with each serving of Walnut Lobio containing approximately 10 grams of proteins.

Vitamins and minerals

Walnuts are rich in vitamin E, while kidney beans are a good source of iron and folate.

Alergens

This recipe contains nuts (walnuts) and may not be suitable for those with nut allergies.

Summary

Walnut Lobio is a nutritious dish that is rich in carbohydrates, healthy fats, proteins, and essential vitamins and minerals.

Summary

Walnut Lobio is a delicious and nutritious dish that is perfect for a cozy meal. With its unique blend of flavors and textures, it is sure to become a favorite in your recipe collection.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day, and I was visiting my dear friend, Maria, in her cozy kitchen. As soon as I walked in, I was greeted by the most enticing aroma of garlic, onions, and herbs wafting through the air. Maria was busy stirring a pot of bubbling beans on the stove, and she had a mischievous twinkle in her eye as she motioned for me to come closer.

"Come here, my dear. I want to show you a special recipe that has been passed down in my family for generations," Maria said with a smile.

I eagerly made my way over to the stove, curious to see what delicious creation Maria had concocted. As she lifted the lid of the pot, a rich and hearty stew of beans, walnuts, and herbs greeted my eyes. The colors and textures of the dish were like nothing I had ever seen before, and I could practically taste the savory flavors just by looking at it.

"This, my dear, is Walnut Lobio," Maria explained. "It is a traditional Georgian dish that is perfect for feeding a crowd or simply enjoying on a cozy night at home. The combination of beans, walnuts, and herbs creates a dish that is both comforting and satisfying."

I watched in awe as Maria added a handful of freshly chopped cilantro and parsley to the stew, giving it a burst of freshness and color. The aroma that filled the kitchen was intoxicating, and I couldn't wait to try a spoonful of the Walnut Lobio myself.

As Maria served up steaming bowls of the stew, she regaled me with tales of how she learned to make the dish from her grandmother, who had learned it from her own mother. She spoke of the importance of passing down family recipes and traditions, and how each generation added their own unique touch to the dish.

I savored each spoonful of the Walnut Lobio, feeling the comforting warmth of the stew fill me from the inside out. The flavors of the beans, walnuts, and herbs melded together perfectly, creating a dish that was both familiar and exotic at the same time. I knew in that moment that I had to learn how to make Walnut Lobio for myself, so I could share this culinary treasure with my own family.

After finishing our meal, Maria presented me with a handwritten recipe card for Walnut Lobio, complete with detailed instructions and a list of ingredients. I thanked her profusely for sharing her family's recipe with me, and promised to cherish it and pass it down to future generations.

Over the years, I have made Walnut Lobio countless times, each batch just as delicious as the last. I have shared the recipe with friends and family, who have all fallen in love with the unique flavors and textures of the dish. Every time I make Walnut Lobio, I am reminded of that warm summer day in Maria's kitchen, and the joy of discovering a new recipe that would become a beloved favorite.

As I sit here now, stirring a pot of bubbling beans and walnuts on my own stove, I can't help but feel grateful for the gift of cooking and sharing recipes with loved ones. The tradition of passing down family recipes is a precious one, and I am honored to carry on the legacy of Walnut Lobio in my own kitchen. And who knows, maybe one day my own grandchildren will be drawn to this recipe, just as I was all those years ago.