Mild Lobio
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
4
Description
Any type of beans will work. The essential ingredient is cilantro. Usually, lobio is a spicy dish, but it's not a problem if you don't add too much pepper.
Ingredients
- Beans - 17.6 oz
- Onion - 1 piece
- Carrot - 1 piece
- Red Long Chili Peppers - 1 piece
- Walnuts - 1.8 oz
- Garlic - 2 cloves
- Vegetable Oil - 3 tablespoons
- Passata Tomato Sauce - 4.9 oz
- Chopped Green Onions - 1.4 oz
- Basil - 0.4 oz
- Bay leaf - 1 piece
- Salt - to taste
- Red Long Chili Peppers - to taste
Step by Step guide
Step 1
Rinse the dry beans and soak them in water overnight.
Step 2
Rinse the beans again, put them to boil, bring to a boil, and cook with the bay leaf until ready (about 1.5 hours).
Step 3
While the beans are cooking, shell the walnuts. Peel and wash the onion, then chop it finely. Wash the pepper, remove the seeds, and cut it into strips. Peel and wash the carrot. Cut it into strips.
Step 4
Heat a frying pan, add the vegetable oil. In the hot oil, add the carrot and onion. Sauté, stirring, over medium heat for 3–4 minutes. Then add the pepper and sauté a little longer. Next, add the tomato paste (this is a matter of taste; I prefer regular tomatoes) and continue to sauté for another 5 minutes, adding any spices you have on hand.
Step 5
Crush the walnuts with a rolling pin, but not to a powdery state.
Step 6
Wash and finely chop the herbs. Mince the garlic. I like to prepare everything in advance so I don't get distracted during the cooking process.
Step 7
Add the walnuts to the vegetables.
Step 8
Drain the water from the cooked beans; you can mash them slightly. Then combine them with the vegetables and mix everything together. Add the garlic and herbs as well.
Step 9
Sauté everything for about 3–4 minutes.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.