Ingredients with Measurements:
- 2 cups of dried red kidney beans
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 1 tablespoon of tomato paste
- 1 tablespoon of ground coriander
- 1 tablespoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of olive oil
- 1/4 cup of chopped fresh parsley
- 4 cups of water
Special equipment needed:
- Large pot with lid
- Wooden spoon
- Measuring cups and spoons
- Cutting board and knife
Step-by-step instructions:
1. Rinse the dried red kidney beans and soak them in water overnight. Drain and rinse before cooking.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
3. Add the tomato paste, ground coriander, ground cumin, smoked paprika, salt, and black pepper. Stir to combine and cook for 1-2 minutes until fragrant.
4. Add the soaked and drained red kidney beans to the pot and stir to coat with the spice mixture.
5. Pour in the 4 cups of water and bring to a boil. Reduce the heat to low, cover the pot with a lid, and simmer for 1-2 hours until the beans are tender and the liquid has thickened.
6. Once the beans are cooked, remove the pot from the heat and stir in the chopped fresh parsley.
7. Serve the mjave lobio hot with crusty bread or over rice.
Time:
Preparation time: 10 minutes
Cooking time: 1-2 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Fat: 12g
Carbohydrates: 42g
Protein: 14g
Fiber: 12g
Substitutions for ingredients:
- Red kidney beans can be substituted with black beans or pinto beans.
- Fresh parsley can be substituted with cilantro or basil.
Variations:
- Add diced tomatoes or bell peppers for extra flavor and texture.
- Use vegetable broth instead of water for a richer flavor.
- Add cooked sausage or bacon for a meatier version.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Stir the beans occasionally while cooking to prevent them from sticking to the bottom of the pot.
- Add more water if needed during cooking to keep the beans covered.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 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 with a sprinkle of chopped parsley on top.
Garnishes:
Chopped fresh parsley or cilantro
Pairings:
Crusty bread or rice
Suggested side dishes:
Green salad or roasted vegetables
Troubleshooting advice:
- If the beans are still hard after cooking for 2 hours, add more water and continue cooking until tender.
- If the liquid is too thin, remove the lid and simmer for a few more minutes to thicken.
Food safety advice:
- Always wash your hands and utensils before cooking.
- Make sure the beans are fully cooked before serving to avoid foodborne illness.
Food history:
Mjave lobio is a traditional Georgian dish made with red kidney beans and a variety of spices. It is often served as a side dish or a main course.
Flavor profiles:
Savory, smoky, and slightly spicy
Serving suggestions:
Serve the mjave lobio hot with crusty bread or over rice.
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Region: Georgian