Ingredients with Measurements:
- 2 cups of cooked kidney beans
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 tablespoon of tomato paste
- 2 tablespoons of olive oil
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of walnuts, chopped
- 2 cups of water
- 1 tablespoon of red wine vinegar
- 1 tablespoon of honey
- 1/4 cup of fresh cilantro, chopped
Special Equipment Needed:
- Large pot
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the tomato paste, ground coriander, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper to the pot. Stir to combine and cook for 1-2 minutes until fragrant.
3. Add the cooked kidney beans, chopped walnuts, and water to the pot. Stir to combine and bring to a boil.
4. Reduce the heat to low and let the mixture simmer for 20-25 minutes until the liquid has reduced and thickened.
5. Stir in the red wine vinegar and honey. Taste and adjust seasoning as needed.
6. Serve the spicy mjave lobio with walnuts hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 260
Fat: 12g
Carbohydrates: 28g
Protein: 11g
Fiber: 8g
Substitutions for ingredients:
- You can use any type of bean instead of kidney beans.
- If you don't have red wine vinegar, you can use apple cider vinegar or white wine vinegar instead.
- If you don't have honey, you can use maple syrup or agave nectar instead.
- You can use any type of nut instead of walnuts.
Variations:
- Add diced tomatoes to the pot for a more tomato-based sauce.
- Add diced bell peppers or jalapeños for extra heat.
- Add cooked ground beef or lamb for a meaty version.
- Use this mixture as a filling for burritos or tacos.
Tips and Tricks:
- Make sure to cook the onion and garlic until the onion is translucent to ensure that they are fully cooked.
- If the mixture is too thick, add more water until it reaches your desired consistency.
- Toast the walnuts in a dry pan before adding them to the pot for extra flavor.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the spicy mjave lobio with walnuts in a pot over low heat until warmed through.
Presentation Ideas:
Serve the spicy mjave lobio with walnuts in a bowl, garnished with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Serve with rice or quinoa for a complete meal.
- Serve with pita bread or naan for dipping.
Suggested Side Dishes:
- A simple salad with mixed greens and a vinaigrette dressing.
- Roasted vegetables, such as broccoli or cauliflower.
Troubleshooting Advice:
- If the mixture is too thin, let it simmer for a few more minutes until it thickens.
- If the mixture is too thick, add more water until it reaches your desired consistency.
Food Safety Advice:
- Make sure to fully cook the onion and garlic to prevent any foodborne illnesses.
- Store any leftovers in the refrigerator and consume within 3 days.
Food History:
Mjave lobio is a traditional Georgian dish made with kidney beans and walnuts. It is often served as a side dish or as a vegetarian main course.
Flavor Profiles:
This dish is spicy, nutty, and slightly sweet.
Serving Suggestions:
Serve the spicy mjave lobio with walnuts as a side dish or as a vegetarian main course.
Related Categories
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Region: Georgian