Red Bean Soup (Lobio Soup)

Ingredients

• 1 pound dried red kidney beans, soaked overnight
• 8 cups water
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 3/4 cup walnuts, finely ground
• 2 tablespoons vegetable oil
• 1 teaspoon ground coriander
• 1 teaspoon ground fenugreek
• 1/2 teaspoon ground blue fenugreek (utskho suneli), optional
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 3 tablespoons pomegranate seeds, for garnish

Method

1. 1

   Drain the soaked kidney beans and rinse under cold water.

2. 2

   Place the beans in a 6-quart saucepan with the water and bring to a boil over high heat.

   10:00 · Bring beans to a boil
3. 3

   Reduce heat to low, cover, and simmer until the beans are tender, about 1 hour, skimming foam occasionally.

   1:00:00 · Simmer beans
4. 4

   While the beans simmer, heat the vegetable oil in a 9-inch skillet over medium heat and cook the onion until softened and golden, about 7 minutes.

   7:00 · Cook onion
5. 5

   Add the garlic, coriander, fenugreek, blue fenugreek, cinnamon, and cayenne to the skillet and cook, stirring, until fragrant, about 1 minute.

   1:00 · Toast spices
6. 6

   Stir the onion mixture and ground walnuts into the pot of beans along with their cooking liquid.

7. 7

   Simmer uncovered until the soup thickens slightly and the flavors meld, about 20 minutes, stirring occasionally.

   20:00 · Simmer soup
8. 8

   Using the back of a spoon or an immersion blender, mash about a third of the beans to thicken the soup while leaving the rest whole.

9. 9

   Stir in the red wine vinegar, salt, and black pepper, and simmer 5 more minutes.

   5:00 · Simmer with vinegar
10. 10

    Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.

11. 11

    Ladle the soup into bowls and garnish with fresh cilantro, parsley, and pomegranate seeds before serving.