Imeruli Lobio

Ingredients

• 12⅓ ozRed kidney beansdried, soaked overnight
• 1onionlarge, finely chopped
• 4 clovesgarliccrushed or finely chopped
• 3 tbspvegetable oilfor frying the onion; walnut oil also works
• 1½ tspCorianderdried seed
• 1 tspblue fenugreekground; regular fenugreek as substitute
• ½ tspChilidried ground or fresh chopped
• 1 bunchcilantrochopped, some reserved for garnish
• 1 tspsaltadd only once the beans are soft
• black pepperground, to taste (optional)
• 1bay leafcooked with the beans (optional)
• 1 bunchparsleychopped (optional)
• 7 oztomatoesfresh or canned, chopped; cooked with the onion (optional)
• 2 tbsptomato pastebriefly fried with the onion (optional)
• 3⅛ ozwalnutsfinely chopped or ground (optional)
• 1Carrotfinely diced or in sticks, cooked with the onion (optional)
• 2 tbspRed wine vinegarfor seasoning at the end (optional)
• 1¾ ozpomegranatefor garnish (optional)
• ⅓ ozCeleryleaves or stalk, finely chopped (optional)
• 1 pinchSavorydried (optional)
• ½ tspTkemalisour plum sauce, for acidity (optional)

Method

1. Soak the beans overnightThe night before, cover the dried kidney beans with plenty of water and leave them to soak overnight.
2. Cook the beans until tenderDrain the beans, put them in a pot with fresh water, add a bay leaf and a little finely chopped celery if you like, and bring to a boil. Skim off the foam and cook the beans for 1 to 1½ hours until soft; only add salt once they're done. Save some of the cooking water, then drain the beans and fish out the bay leaf.
3. Fry the onion and garlicMeanwhile, fry the finely chopped onion in the vegetable oil (or walnut oil) over medium heat until golden, then add the garlic and give it just a short moment so it doesn't turn bitter.
4. Add vegetables and tomatoesIf you're using them, add the finely diced carrot to the onion now and let it soften for a few minutes, briefly fry the tomato paste, then add the chopped tomatoes and cook until the mixture is soft and slightly reduced.
5. Mash part of the beansRoughly mash a third to half of the beans with a potato masher and leave the rest whole. That's what gives the stew its signature mix of creaminess and bite.
6. Combine beans and seasoningsCombine the beans and the onion mixture in a pot. Stir in the ground coriander, utskho suneli, chili, salt, part of the fresh cilantro and, if you like, parsley, summer savory and the chopped walnuts, along with a splash of the reserved cooking water.
7. Simmer until thick and creamyLet everything simmer gently for 5 to 15 minutes, stirring now and then, until the lobio is thick and creamy. If it gets too stiff, add a little more cooking water.
8. Season and fold in herbsSeason with salt, chili and black pepper to taste, and stir in a splash of red wine vinegar or a little tkemali for acidity. Finally, fold in the rest of the herbs, keeping some cilantro back for sprinkling.
9. Serve hot with sidesServe the lobio hot, ideally in a clay pot, scattered with fresh cilantro and pomegranate seeds if you like. Put mchadi, pickles and slices of raw onion on the table alongside.

Tips and variations

Imeruli Lobio takes kindly to all sorts of personal touches: walnuts can be stirred in and scattered on top as well, and the onion base can be built out with tomatoes or tomato paste, or with carrot, bell pepper and spring onions. Khmeli suneli works in place of the individual spices, and for acidity you can reach for pomegranate molasses as well as red wine vinegar or tkemali. Some cooks add the onion raw with the herbs to the mashed beans instead of frying it, while others let the whole thing braise for 30 to 40 minutes with tomatoes and water. Forgot to soak the beans? Cook them for about 2 hours with celery and a bit of onion, then season with summer savory, basil and tomato paste. Our serving tip: bring the mchadi to the table warm so you can wipe the pot clean with the last piece.