Ingredients with Measurements:
- 2 cups of dried kidney beans
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of tomato paste
- 1 tablespoon of red pepper flakes
- 1 tablespoon of ground coriander
- 1 tablespoon of ground cumin
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of pomegranate juice
- 1/2 cup of chopped walnuts
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of olive oil
Special equipment needed:
- Pressure cooker or large pot
- Blender or food processor
Step-by-step instructions:
1. Rinse the dried kidney beans and soak them in water overnight.
2. Drain the soaked beans and place them in a pressure cooker or large pot. Cover with water and cook until tender, about 30 minutes in a pressure cooker or 1 hour in a pot.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until soft and translucent, about 5 minutes.
4. Add the tomato paste, red pepper flakes, ground coriander, ground cumin, salt, and black pepper to the skillet. Stir to combine and cook for 2-3 minutes.
5. Add the cooked kidney beans to the skillet and stir to combine with the spice mixture.
6. Add the pomegranate juice to the skillet and stir to combine. Cook for 5-10 minutes until the sauce has thickened.
7. In a blender or food processor, pulse the chopped walnuts until they are finely ground.
8. Add the ground walnuts to the skillet and stir to combine.
9. Remove the skillet from the heat and stir in the chopped fresh cilantro.
10. Serve the mjave lobio hot with rice or bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Cooking temperature: Medium heat
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 385
- Fat: 19g
- Carbohydrates: 42g
- Protein: 17g
- Fiber: 12g
Substitutions for ingredients:
- You can use canned kidney beans instead of dried beans. Drain and rinse the canned beans before using.
- You can use pomegranate molasses instead of pomegranate juice. Use 1/4 cup of pomegranate molasses and 1/4 cup of water instead of 1/2 cup of pomegranate juice.
Variations:
- You can add chopped spinach or kale to the skillet for extra nutrition.
- You can use different types of beans, such as black beans or chickpeas, instead of kidney beans.
Tips and tricks:
- Soaking the dried beans overnight will help them cook faster and more evenly.
- If you don't have a pressure cooker, you can use a slow cooker or cook the beans in a pot on the stove. Just make sure to add enough water to cover the beans and check them periodically to make sure they don't dry out.
Storage instructions:
- Store any leftover mjave lobio in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the mjave lobio, place it in a microwave-safe dish and microwave on high for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the mjave lobio in a shallow bowl or on a plate with a sprinkle of chopped cilantro on top.
Garnishes:
- Garnish the mjave lobio with a few pomegranate seeds or a drizzle of pomegranate molasses.
Pairings:
- Serve the mjave lobio with a side of rice or bread.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts, would pair well with the mjave lobio.
Troubleshooting advice:
- If the sauce is too thin, cook it for a few more minutes until it thickens. If it's too thick, add a splash of water or vegetable broth to thin it out.
Food safety advice:
- Make sure to cook the kidney beans thoroughly to avoid any risk of foodborne illness.
Food history:
- Mjave lobio is a traditional Georgian dish made with kidney beans and a variety of spices.
Flavor profiles:
- The mjave lobio has a rich and savory flavor from the spices and the nuttiness of the ground walnuts. The pomegranate juice adds a tangy and slightly sweet flavor to the dish.
Serving suggestions:
- Serve the mjave lobio as a main dish or as a side dish to a larger meal.
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Region: Georgian