Ingredients with Measurements:
- 2 cups of dried red kidney beans
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 cups of water
- 1/4 cup of chopped fresh cilantro
- 2 tablespoons of fresh lime juice
Special equipment needed:
- Large pot
- Wooden spoon
- Blender or food processor (optional)
Step-by-step instructions:
1. Rinse the dried red kidney beans and soak them in water overnight.
2. Drain the soaked beans and set them aside.
3. In a large pot, heat the olive oil over medium heat.
4. Add the chopped onion and minced garlic and sauté until the onion is translucent.
5. Add the ground coriander, ground cumin, smoked paprika, salt, and black pepper to the pot and stir to combine.
6. Add the soaked beans and 4 cups of water to the pot and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beans are tender.
8. Once the beans are tender, remove the pot from the heat and let it cool slightly.
9. Using a blender or food processor, puree half of the bean mixture until smooth.
10. Return the pureed mixture to the pot and stir to combine.
11. Add the chopped cilantro and fresh lime juice to the pot and stir to combine.
12. Serve the mjave lobio hot, garnished with additional cilantro and lime wedges if desired.
- Time:
Preparation time: 10 minutes (plus overnight soaking time)
- Cooking time: 1-2 hours
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 204
- Fat: 2g
- Carbohydrates: 36g
- Protein: 12g
- Fiber: 10g
- Sodium: 396mg
Substitutions for ingredients:
- Red kidney beans can be substituted with black beans or pinto beans.
- Fresh cilantro can be substituted with parsley or basil.
- Fresh lime juice can be substituted with lemon juice or vinegar.
Variations:
- Add diced tomatoes, bell peppers, or jalapeños for additional flavor and texture.
- Top with sour cream or shredded cheese for a creamier texture.
- Serve over rice or with tortilla chips for a heartier meal.
Tips and tricks:
- Soaking the beans overnight helps to reduce cooking time and improve texture.
- Pureeing half of the bean mixture creates a creamier texture without the need for additional cream or dairy.
- Adjust the amount of spices and seasonings to taste.
Storage instructions:
- Store leftover mjave lobio in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the mjave lobio in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the mjave lobio in individual bowls, garnished with additional cilantro and lime wedges.
Garnishes:
- Fresh cilantro
- Lime wedges
- Sour cream
- Shredded cheese
Pairings:
- Serve with a side of cornbread or tortilla chips for a complete meal.
Suggested side dishes:
- Cornbread
- Tortilla chips
- Grilled vegetables
Troubleshooting advice:
- If the beans are still tough after cooking, continue to simmer until tender.
- If the mixture is too thick, add additional water or broth to thin it out.
Food safety advice:
- Always soak dried beans before cooking to reduce cooking time and improve texture.
- Make sure the beans are fully cooked before serving to avoid digestive issues.
Food history:
- Mjave lobio is a traditional Georgian dish made with red kidney beans and a variety of spices and seasonings.
Flavor profiles:
- Spicy, smoky, and slightly tangy from the cilantro and lime juice.
Serving suggestions:
- Serve the mjave lobio as a main dish or as a side dish to grilled meats or vegetables.
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Region: Georgian