Red Bean Lobia with Walnuts

Appetizers | European cuisine

⏳ Time

3 hours + 12 hours

🥕 Ingredients

🍽️ Servings

Description

Red Bean Lobia with Walnuts

Ingredients

Ground coriander - ½ bunches
Shelled pumpkin seeds - 4.6 oz
Olive Oil - ½ glasses
Garlic - 6 cloves
Carrot - 1 piece
Onion - 1 head
Mild Chili Spice - 1 piece
Leek - ½ stalks
Coriander essential oil - 2 spoons
Paprika - 1 tablespoon
White Beans - 15.9 oz
Chicken Broth - 2⅖ l
Dill - ⅓ bunches
Parsley - ⅓ bunches
Red Wine Vinegar - 2 spoons
Coarse Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Soak the beans overnight in clean water, then drain and dry them. Lightly toast the walnuts in a dry skillet until fragrant. Place them in a food processor, add half the amount of oil, and blend until smooth for about two minutes. Set aside.

Step 2

Heat the remaining oil over high heat. Add the minced garlic, finely chopped onion, carrot, deseeded and chopped chili, and finely chopped leek. Sauté, stirring constantly, for ten minutes. Add the coriander and paprika, and cook for another minute. Add the beans and pour in the broth, bringing it to a boil. Reduce the heat to low and simmer covered for two to two and a half hours, until the beans are tender.

Step 3

Transfer the beans to a blender and blend until smooth, then return to the pot. Add the walnut paste, chopped herbs, vinegar, salt, and ground black pepper. Serve with fresh bread.