Ingredients with Measurements:
- 2 cups of dried red kidney beans
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1/2 cup of chopped mushrooms
- 1/2 cup of chopped fresh herbs (such as parsley, cilantro, and dill)
- 1 tablespoon of tomato paste
- 1 tablespoon of red pepper flakes
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 6 cups of water
- 2 tablespoons of olive oil
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Rinse the dried red kidney beans and soak them overnight in a large pot filled with water.
2. Drain the soaked beans and rinse them again.
3. In the same 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 chopped mushrooms and sauté for another 5 minutes.
6. Add the tomato paste, red pepper flakes, ground coriander, ground cumin, salt, and black pepper. Stir well.
7. Add the soaked and rinsed red kidney beans and 6 cups of water. Stir well.
8. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour or until the beans are tender.
9. Add the chopped fresh herbs and let the mixture simmer for another 10 minutes.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour and 10 minutes
5. Temperature:
Medium heat for sautéing, low heat for simmering.
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 220
Total Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 400mg
Total Carbohydrates: 34g
Dietary Fiber: 12g
Sugars: 3g
Protein: 12g
Substitutions for ingredients:
- You can use any type of dried beans instead of red kidney beans.
- You can use any type of mushrooms instead of chopped mushrooms.
- You can use any type of fresh herbs instead of parsley, cilantro, and dill.
Variations:
- You can add chopped carrots and celery for extra flavor and nutrition.
- You can add cooked rice or quinoa to make it a complete meal.
- You can add cooked chicken or beef for extra protein.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and be more tender.
- Use fresh herbs for the best flavor.
- Adjust the amount of red pepper flakes to your liking.
Storage instructions:
Store the leftover Mjave Lobio in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the Mjave Lobio in a pot over medium heat until heated through.
Presentation ideas:
Serve the Mjave Lobio in individual bowls and garnish with fresh herbs.
Garnishes:
Fresh herbs, chopped nuts, or a dollop of sour cream.
Pairings:
This dish pairs well with crusty bread and a green salad.
Suggested side dishes:
Roasted vegetables or grilled chicken.
Troubleshooting advice:
- If the beans are still hard after 1 hour of simmering, add more water and continue simmering until they are tender.
- If the mixture is too thick, add more water.
Food safety advice:
- Make sure to soak the beans overnight to reduce cooking time and ensure they are fully cooked.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Mjave Lobio is a traditional Georgian dish made with red kidney beans and a variety of herbs and spices.
Flavor profiles:
This dish is savory, spicy, and herbaceous.
Serving suggestions:
Serve the Mjave Lobio with a dollop of sour cream and a side of crusty bread.
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Region: Georgian