Ingredients with Measurements:
- 2 cups of red kidney beans, soaked overnight
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of tomato paste
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4 cups of water
- 1 tablespoon of olive oil
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Drain the soaked kidney beans and rinse them under cold water.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for 3-4 minutes until the onion is translucent.
3. Add the tomato paste, ground coriander, ground cumin, paprika, salt, and black pepper to the pot. Stir well and cook for 1-2 minutes until fragrant.
4. Add the soaked kidney beans and 4 cups of water to the pot. Stir well and bring to a boil.
5. Reduce the heat to low and let the stew simmer for 1-2 hours until the beans are tender and the stew has thickened.
6. Serve hot with bread or rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 1-2 hours
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 4g
- Carbohydrates: 43g
- Protein: 13g
- Fiber: 12g
Substitutions for ingredients:
- Red kidney beans can be substituted with black beans or pinto beans.
- Olive oil can be substituted with vegetable oil or canola oil.
Variations:
- Add chopped carrots and celery to the stew for extra flavor and nutrition.
- Use vegetable broth instead of water for a richer flavor.
- Add a dollop of sour cream or plain yogurt on top of the stew for a creamy texture.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- If the stew is too thick, add more water or broth to thin it out.
- If the stew is too thin, let it simmer for longer until it thickens.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until hot.
Presentation ideas:
- Serve the stew in a bowl with a slice of bread or a scoop of rice on the side.
Garnishes:
- Sprinkle chopped fresh parsley or cilantro on top of the stew for a pop of color and flavor.
Pairings:
- Serve the stew with a glass of red wine or a cold beer.
Suggested side dishes:
- Crusty bread
- Rice pilaf
- Roasted vegetables
Troubleshooting advice:
- If the beans are still hard after 2 hours of simmering, add more water and continue cooking until tender.
Food safety advice:
- Make sure to soak the beans overnight and rinse them well before cooking to remove any dirt or debris.
- Always cook beans thoroughly to avoid food poisoning.
Food history:
- Lobio is a traditional Georgian dish made with kidney beans and a variety of spices.
Flavor profiles:
- The stew is savory, slightly spicy, and has a rich, earthy flavor from the kidney beans.
Serving suggestions:
- Serve the stew as a main course for lunch or dinner.
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Region: Georgian