Lobio - Georgian Bean Stew

 

     Hello! I've been a bit MIA recently and I wanted to check in and share a delicious recipe I enjoyed this week. It was hearty and filling, but all the herbs kept it fresh and added some great flavors. They also kept it from being too heavy. This was so simple to make and is perfect for an economical dinner that was anything but bland. 

    A couple notes to go along with this. I have found that fresh mint in most grocery stores comes in those little tiny pods and you get a few sprigs for $2-3. That would make this recipe anything but economical. I buy mine in bunches at the Asian market and they come in bundles the same size as a bunch of parsley or cilantro for $1. For the bread I use take-an-bake naan from the grocery store, it's not exactly the same but it's tasty if you don't have access to a proper Georgian flatbread. Or it would be delicious served over rice as well. I like to round the meal out with tabouli or a salad. 

3 can pinto beans, undrained

1/4 c. olive oil

2 large onions, chopped fine

1 Tbsp. tomato paste

1/2 bunch cilantro

1/2 bunch mint leaves

1 bunch parsley

1 Tbsp. garlic paste

2 dashed coriander

1/2 tsp. Aleppo pepper

1 tsp. summer savoy 

2 tsp. fenugreek leaves

1/4 tsp. black pepper

Flat Bread

Heat the olive oil in a medium skillet. Add the onions and cook until golden. You want to cook over medium because you ant them golden and starting to caramelize. Add the tomato paste and cook, stirring, for 2 minutes. 

Meanwhile, roughly chop the fresh herbs. Add the garlic paste, and dry spices and herbs (everything left except the beans) and chop until everything is chopped fine. 

Once the tomato paste has cooked add the herbs and cook, stirring, for 30 seconds. Add both the cans of beans, along with their liquid, and an additional cup of water. 

Simmer for 15 minutes. Check for salt and adjust as needed. Serve with flatbread.