Georgian lobio – bean stew with walnuts

Ingredients (serves 4)

• Red kidney beans, cooked / tinned600 g
• Walnuts50 g
• Onion150 g
• Tomato purée40 g
• Rapeseed / sunflower oil15 g
• Tomato300 g
• Cucumber300 g

Also: Garlic, coriander, coriander seeds, thyme, chilli, vinegar, salt, water

Method

1. Get ready: finely chop the onion (150 g) and peel 2 garlic cloves. Drain and rinse the beans (600 g).
2. Heat 15 g oil (1.5 tbsp) in a pan over medium heat. Fry the onion for 5 min, until soft.
3. Stir in 40 g tomato purée, add the beans and pour in 200 ml water. Simmer over low heat for 10 min, stirring now and then.
4. While the stew simmers, crush 50 g walnuts in a mortar or blender with the garlic, coriander seeds, thyme and chilli.
5. Stir the walnut mixture into the beans and mash some of the beans with a spoon to thicken the stew. Season with a splash of vinegar and a little salt.
6. Cut the tomatoes (300 g) and cucumbers (300 g) for a salad and salt lightly.
7. Sprinkle the lobio with chopped coriander and serve with the salad. Good warm or cooled.