Vegetarian > Stew

Mjave Lobio with Eggplant and Tomatoes Recipe

Ingredients with Measurements:
- 1 cup of dried red kidney beans
- 1 large eggplant, diced
- 2 medium tomatoes, diced
- 1 large onion, diced
- 4 cloves of garlic, minced
- 1 tsp of ground coriander
- 1 tsp of ground cumin
- 1 tsp of paprika
- 1 tsp of salt
- 1/2 tsp of black pepper
- 2 tbsp of olive oil
- 4 cups of water
- 2 tbsp of chopped fresh cilantro

Special equipment needed:
- Large pot
- Wooden spoon

Step-by-step instructions:

1. Rinse the dried red kidney beans and soak them in water overnight.

2. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté until the onion is translucent.

3. Add the diced eggplant and sauté until it starts to soften.

4. Add the diced tomatoes, ground coriander, ground cumin, paprika, salt, and black pepper. Stir well.

5. Drain the soaked red kidney beans and add them to the pot. Stir well.

6. Add 4 cups of water and bring the mixture to a boil.

7. Reduce the heat to low and let the mixture simmer for 1 hour or until the beans are tender.

8. Once the beans are tender, use a wooden spoon to mash some of them against the side of the pot to thicken the mixture.

9. Add the chopped fresh cilantro and stir well.

10. Serve hot.


- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour and 10 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 300
- Fat per serving: 8g
- Carbohydrates per serving: 47g
- Protein per serving: 13g

Substitutions for ingredients:
- Red kidney beans can be substituted with any other type of beans.
- Eggplant can be substituted with zucchini or bell peppers.
- Tomatoes can be substituted with canned tomatoes.

Variations:
- Add some chopped jalapeño peppers for some heat.
- Add some cooked ground beef or lamb for a meaty version.
- Add some cooked rice to make it a complete meal.

Tips and tricks:
- Soaking the beans overnight will reduce the cooking time.
- Mash some of the beans against the side of the pot to thicken the mixture.
- Adjust the seasoning to your taste.

Storage instructions:
- Store the leftover in an airtight container in the fridge for up to 3 days.

Reheating instructions:
- Reheat the leftover in a pot over medium heat until heated through.

Presentation ideas:
- Serve the mjave lobio in a bowl and garnish with some chopped fresh cilantro.

Garnishes:
- Chopped fresh cilantro

Pairings:
- Serve with some crusty bread or pita bread.

Suggested side dishes:
- Greek salad
- Roasted vegetables

Troubleshooting advice:
- If the mixture is too thick, add some more water.
- If the mixture is too thin, mash some of the beans against the side of the pot to thicken it.

Food safety advice:
- Make sure the beans are fully cooked before serving.

Food history:
- Mjave lobio is a traditional Georgian dish made with red kidney beans.

Flavor profiles:
- Savory, earthy, and slightly sweet.

Serving suggestions:
- Serve hot as a main dish.

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Region: Georgian

Taste: Savory, Tangy, Spicy, Earthy, Herbal