Lobio

1. 1

   Sort and thoroughly rinse 500 g of dry red beans. Optionally, soak them in cold water for a few hours or overnight to reduce cooking time.

   10 min

2. 2

   Place the beans in a deep pot and cover with fresh water by 3-4 cm above the surface. Bring to a boil over medium heat, then simmer on low for about 1-1.5 hours until the beans are completely tender.

   80 min

   100°C

3. 3

   Finely chop 300 g of onions. Heat 3 tablespoons of vegetable oil in a skillet and sauté the onions over medium heat for 8-10 minutes until translucent and lightly golden.

   10 min

4. 4

   While the beans cook, crush 5 garlic cloves in a mortar with 10 g salt, 1 tbsp savory (thyme), 1 tbsp ground coriander, and 1 tsp ground red pepper until a smooth paste forms.

   5 min

5. 5

   Partially mash the cooked beans directly in the pot using a wooden spoon or potato masher to create a thick, creamy consistency. Stir in the sautéed onions with their oil and the spiced garlic paste.

   5 min

6. 6

   Add 50 g of finely chopped fresh cilantro. Simmer over low heat for another 5-7 minutes to allow the flavors to meld together, then remove from heat.

   7 min

   90°C

7. 7

   Cover the pot and let the lobio rest for 10 minutes before serving to let the flavors fully settle.

   10 min

1 serving ≈ 292 g

Nutrition values are estimates. - means data is unavailable.