Lobio, Georgian Bean Dip

This Georgian Bean Dip takes you back to the roots of protein. Legumes are an ancient and fundamental source of affordable protein. In times of famine, this versatile ingredient was turned into meal and used in breadmaking to supplement the lack of grain. During the medieval period, it was predominantly broad (fava) beans that were consumed. As the perfect sipping companion, bake up a loaf of Whole-wheat from Advanced Bread Baking at Home by Daniele Brenci, creator of this recipe.

Lobio, Georgian Bean Dip

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• Author: Daniele Brenci

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Description

A different way to enjoy beans.

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Ingredients

Scale 1x2x3x

• 1 lb kidney beans
• 2 stalks celery
• 2 large carrots
• 5 garlic cloves
• 2 large yellow onions
• 3 tbsp lard
• 1 fresh bay leaf
• 2 tsp ground coriander
• 2 tsp maple or date syrup
• 1 tsp tomato paste
• 25 g (0.88 oz) balsamic vinegar
• 190 g (6.7oz) chopped walnuts
• 2 tbsp extra-virgin olive oil
• Fresh cilantro to garnish

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Instructions

1. Begin by soaking the beans in three times the amount of water in a container overnight in the refrigerator.
2. The following day, drain the beans and rinse under cold water. Place in a large pot and fill with cold water. Add 1 celery stalk, 1 carrot, 1 onion and 2 cloves go garlic and bring to a gentle simmer. Keep simmering the beans until thoroughly cooked. You should be able to mash them easily with a fork once cooked.
3. While the beans are cooking, proceed with dicing the remaining celery, carrot, onion, and garlic and set aside. Drain the beans and save the cooking liquid.
4. Preheat a large pot over medium heat and add lard followed by the diced vegetables and the bay leaf. Cook over medium heat for 5-10 minutes stirring often.
5. Add the beans, coriander, date or maple syrup and tomato paste to the pot and continue cooking with the vegetables for 3-5 minutes.
6. Add the balsamic and with a masher or a fork mash the beans to a rough consistency.
7. Gradually add the bean cooking liquid stirring continuously until you reach the consistency of a thick soup.
8. At this point, remove from the heat and add the walnuts.
9. Drizzle generously with extra-virgin olive oil and garnish with fresh cilantro leaves. Serve hot alongside thick slices of toasted whole-wheat sourdough.

Wine Pairing: Qvevri Aged Georgian White Wine, Our Wine, Rkatsiteli Tsarapi, Kakheti, Republic of Georgia from Tina’s Bottle Shop.

Daniele Brenci and Sarah Shaffer

Recipe by Daniele Brenci
Wine Pairings by Sarah Shaffer
Styling by Anna Franklin
Photography by Chrissie Knudsen

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