Ingredients with Measurements:
- 2 cups of dried red kidney beans
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 tablespoon of tomato paste
- 1 tablespoon of red pepper flakes
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of salt
- 4 cups of water
- 4 cups of fresh spinach, chopped
- 1/2 cup of crumbled feta cheese
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large pot
- Wooden spoon
- Colander
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, sauté the chopped onion and minced garlic until they are translucent.
4. Add the tomato paste, red pepper flakes, ground coriander, ground cumin, smoked paprika, and salt. Stir well.
5. Add the soaked beans and 4 cups of water. Bring to a boil.
6. Reduce the heat to low and let the beans simmer for 1 1/2 to 2 hours or until they are tender.
7. Add the chopped spinach and let it wilt for a few minutes.
8. Remove the pot from the heat and sprinkle the crumbled feta cheese and chopped fresh parsley on top.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 2 hours
Temperature:
Low heat
Serving size:
6 servings
Nutritional information:
Calories: 245
Fat: 5g
Saturated Fat: 3g
Cholesterol: 17mg
Sodium: 424mg
Carbohydrates: 37g
Fiber: 12g
Sugar: 3g
Protein: 16g
Substitutions for ingredients:
- You can use canned red kidney beans instead of dried beans. Rinse and drain them before using.
- You can use any type of leafy greens instead of spinach.
Variations:
- You can add chopped carrots, celery, and bell peppers to the pot for extra flavor and nutrition.
- You can use crumbled goat cheese or blue cheese instead of feta cheese.
- You can add cooked quinoa or brown rice to the pot for a complete meal.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- You can freeze the leftovers for later use.
- You can serve this dish with crusty bread or pita bread.
Storage instructions:
Store the leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a pot over low heat or in the microwave.
Presentation ideas:
Serve the mjave lobio in individual bowls and sprinkle some chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley, crumbled feta cheese, and red pepper flakes.
Pairings:
Crusty bread, pita bread, or rice.
Suggested side dishes:
Greek salad, roasted vegetables, or hummus.
Troubleshooting advice:
- If the beans are still hard after 2 hours of cooking, add more water and let them simmer for another 30 minutes.
- If the dish is too spicy, reduce the amount of red pepper flakes.
Food safety advice:
- Make sure to rinse the beans thoroughly before using.
- Store the leftovers in the refrigerator within 2 hours of cooking.
- Reheat the leftovers to an internal temperature of 165°F (74°C) before serving.
Food history:
Mjave lobio is a traditional Georgian dish made with red kidney beans, onions, and spices. It is usually served with bread or cornmeal porridge.
Flavor profiles:
Savory, spicy, and tangy.
Serving suggestions:
Serve the mjave lobio with crusty bread or pita bread for a complete meal.
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Region: Georgian