Recipe of Lobio

Ingredients

• 2 cups red kidney beans, dried
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 tablespoons tomato paste
• 1 tablespoon ground coriander
• 1 tablespoon ground fenugreek
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Directions

1. 1

   Rinse the dried kidney beans and soak them in water for at least 6 hours or overnight.

2. 2

   In a large pot, sauté the chopped onion in vegetable oil over medium heat until it becomes translucent.

3. 3

   Add the minced garlic and tomato paste to the pot. Stir and cook for another 2-3 minutes.

4. 4

   Drain and rinse the soaked beans, then add them to the pot with 6-8 cups of water. Bring to a boil, reduce heat, and simmer until the beans are tender (usually about 45 minutes to 1 hour).

5. 5

   Once the beans are cooked, add the ground coriander, fenugreek, red pepper flakes, cumin, paprika, salt, and pepper. Stir well and let it simmer for an additional 10-15 minutes.

6. 6

   Taste and adjust the seasoning as needed. If the stew is too thick, add more water to achieve your desired consistency.

7. 7

   Serve hot, garnished with fresh cilantro or parsley. Lobio is traditionally eaten with bread or mchadi (cornbread) and can be enjoyed as a main dish or a side.