Amolesili Lobio (Stewed Red Beans and Walnuts)

Name: Amolesili Lobio (Stewed Red Beans and Walnuts)
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 cup toasted walnuts; 1 ⁄ 2 cup olive oil; 6 cloves garlic, finely chopped; 1 medium carrot, finely chopped; 1 large yellow onion, finely chopped; 1 small red Holland chile, stemmed, seeded, and finely chopped; 1 ⁄ 2 small leek, finely chopped; 2 tsp. coriander seeds; 1 tsp. hot paprika; 1 lb. dried dark red kidney beans, soaked overnight and drained; 12 cups chicken stock; 1 ⁄ 2 cup finely chopped cilantro; 1 ⁄ 4 cup finely chopped dill; 1 ⁄ 4 cup finely chopped parsley; 2 tbsp. red wine vinegar; Kosher salt and freshly ground black pepper, to taste; Country bread, for serving

Serves
serves 6-8

LANDON NORDEMAN

A creamy puree of toasted walnuts adds richness and depth to this hearty kidney bean stew.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Ingredients

1 cup toasted walnuts
¹⁄₂ cup olive oil
6 cloves garlic, finely chopped
1 medium carrot, finely chopped
1 large yellow onion, finely chopped
1 small red Holland chile, stemmed, seeded, and finely chopped
¹⁄₂ small leek, finely chopped
2 tsp. coriander seeds
1 tsp. hot paprika
1 lb. dried dark red kidney beans, soaked overnight and drained
12 cups chicken stock
¹⁄₂ cup finely chopped cilantro
¹⁄₄ cup finely chopped dill
¹⁄₄ cup finely chopped parsley
2 tbsp. red wine vinegar
Kosher salt and freshly ground black pepper, to taste
Country bread, for serving

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Instructions

Step 1

Place walnuts and half the oil in a food processor; puree until very smooth, about 2 minutes, and set aside. Heat remaining oil in a 6-qt. saucepan over medium-high heat. Add garlic, carrots, onions, chiles, and leeks; cook, stirring until golden, about 10 minutes. Add coriander and paprika; cook until fragrant, about 1 minute. Add beans and stock; bring to a boil. Reduce heat to medium, cook, slightly covered, until beans are very tender, 2-2 1⁄2 hours. Using a ladle, transfer half the beans to a blender; puree until smooth and return to pot. Stir in walnut puree, cilantro, dill, parsley, vinegar, salt, and pepper; serve with bread on the side.

Place walnuts and half the oil in a food processor; puree until very smooth, about 2 minutes, and set aside. Heat remaining oil in a 6-qt. saucepan over medium-high heat. Add garlic, carrots, onions, chiles, and leeks; cook, stirring until golden, about 10 minutes. Add coriander and paprika; cook until fragrant, about 1 minute. Add beans and stock; bring to a boil. Reduce heat to medium, cook, slightly covered, until beans are very tender, 2-2 1⁄2 hours. Using a ladle, transfer half the beans to a blender; puree until smooth and return to pot. Stir in walnut puree, cilantro, dill, parsley, vinegar, salt, and pepper; serve with bread on the side.