Coconut Rajma

Ingredients:

1 teaspoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1 green chili, seeded and minced
1/4 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
2 tomatoes, chopped
1-1/2 cup kidney beans
1-1/2 cup coconut milk
salt, to taste
2 tablespoons cilantro, chopped


Cook onion, garlic, and green chili in the oil. When tender, add the spices followed by the tomatoes. When tomatoes soften, add beans and coconut milk. Cover and bring to a simmer. Cook until the tomatoes have dissolved and kidney beans are very soft. Season with salt and garnish with cilantro.

Serve with naan or basmati rice.

Lobio Nigvzit

Ingredients:

1 teaspoon grapeseed oil
1 onion, chopped
3 cloves garlic, minced or pureed
1/2 tablespoon black pepper
1 teaspoon coriander
1/2 teaspoon fenugreek
a pinch of cayenne
2 cups kidney beans, cooked with bay leaf
1-1/2 cup vegetable stock
1 bunch cilantro, chopped
1 tablespoon summer savoy or oregano
1/4 cup walnut flour (optional)
salt, to taste
tkemali or pomegranate molasses
lemon, cut into wedges
pomegranate arils

Cook the onion and garlic in the oil. Add the black pepper, coriander, fenugreek, and cayenne. When aromatic, add the beans, stock, oregano, and cilantro. When it comes to a simmer add the walnut and salt.

Mash some of the beans with a potato masher or fork. Stew should be thick.

To serve, garnish with fried onions, more cilantro, the molasses, pomegranate arils, and lemon wedges.

Lobiani

Ingredients:

1-1/2 cup kidney beans, simmered in bay leaf
1 onion, thinly sliced
3 cloves garlic, minced
salt and black pepper
1/2 recipe pizza dough

Mash the beans until they are smooth.

In a small frying pan cook the onion and garlic in some oil. Stir into the beans and season with salt and pepper.

Divide dough into 4 pieces and flatten. Fill each with the bean mixture and seal. Flatten into disks again. Cook in a lightly oiled pan for 5-7 minutes on each side. Serve immediately.

Lobio Mtsvanilit

Ingredients:

2 cups kidney beans
1/2 cup cilantro, chopped
2 tablespoons parsley, chopped
2 tablespoons dill, chopped
1 tablespoon tarragon, chopped
1 tablespoon basil, chopped
1/2 red onion, finely chopped
1 green chili, minced
2 tablespoons sherry or white wine vinegar
2 tablespoons olive oil
1 teaspoon garlic powder
a pinch of coriander
1 teaspoon honey
salt and black pepper, to taste
1/3 cup walnuts, toasted and roughly chopped

Combine kidney beans, herbs, onion, and chili pepper. Combine remaining ingredients in a jar. Toss the bean mixture with the walnuts and the dressing.

Lobio Nigvzit

Ingredients:

2 cups kidney beans with liquid reserved
1 large carrot, chopped
1 onion, chopped
2 cloves garlic minced
1 teaspoon oil
vegetable bouillon (optional)
1/2 cup walnuts, ground
1/2 cup cilantro, chopped
2 tablespoons basil, chopped
2 tablespoons parsley, chopped
2 tablespoons dill, chopped
juice of 1/2 a lemon
1/2 teaspoon fenugreek, ground
salt and cayenne pepper

Cook the carrot, onion, and garlic in the oil until softened. Stir in the walnuts and toast for a minute. Add water, bouillon,  and half of each of the herbs. Cover and simmer for 10 minutes.

Add the remaining herbs, fenugreek, and lemon juice. Season with salt and cayenne pepper.

Serve with cornbread.