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.

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.