Lobio Mtsvanilit Herbed Kidney Beans Food

LOBIO MTSVANILIT (HERBED KIDNEY BEANS)

Lobio Mtsvanilit (Herbed Kidney Beans) image

During college I took a Russian history class where, for a grade, we were to bring in an ethnic Russian (or former USSR) dish. This one is from Georgia that I found off of the "www.ruscuisine.com" website. The one I've posted here is a slightly modified version to make it easier (no soaking/cooking of beans). Now I make it whenever I want something flavorful and refreshing.

Provided by blueyedwineaux

Categories Beans

Time 10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb kidney bean, canned (drained & rinsed)
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon coriander powder
1/8 cup fresh cilantro, fresh and chopped
1/8 cup fresh parsley, fresh and chopped
1/8 cup fresh basil, fresh and chopped
1/8 cup fresh dill, fresh and chopped
1/8 cup fresh tarragon, fresh and chopped
black pepper, freshly milled
salt or Mrs. Dash seasoning mix, original

Steps:

Warm the beans either by pan or microwave.
Stir in all ingredients, adding salt and pepper to taste.
Allow the beans to cool to room temperature before serving.
Serve.

Nutrition Facts : Calories 116.4, Fat 9.4, SaturatedFat 1.3, Sodium 114.3, Carbohydrate 6.5, Fiber 1.8, Sugar 0.7, Protein 2.4

GEORGIAN BEANS (LOBIO)

Georgian Beans (Lobio) image

Provided by Marian Burros

Categories dinner, project, main course

Time 1h10m

Yield 3 servings as a main dish

Number Of Ingredients 15

Ingredients

2 cups dry red kidney beans
1 large onion, chopped fine
2 carrots, chopped fine
1 rib celery, chopped fine
8 pitted prunes
1/3 cup balsamic vinegar, plus 1 tablespoon
3 cloves garlic
1 tablespoon tamarind paste
1/2 teaspoon hot pepper flakes
1 teaspoon coriander seed
1/2 teaspoon fenugreek
5 tablespoons olive oil
1/4 cup fresh cilantro
1/4 teaspoon salt or to taste
Freshly ground pepper to taste

Steps:

Soak beans overnight or cook beans for 2 minutes in plenty of water and allow to sit for one hour.
Drain water from beans and add plenty of fresh water to cover with onion, carrots and celery. Cover and simmer for about one hour, until beans are tender, but not mushy. Drain and set aside.
Simmer the prunes in 1/3 cup of the vinegar for 20 minutes.
With food processor running, put garlic through tube. Add remaining vinegar, tamarind paste, hot pepper flakes, coriander seed, fenugreek, olive oil, prunes and vinegar and process to a paste. Add the cilantro and process to chop fine. Season with salt and pepper. Stir into warm beans.

Nutrition Facts : @context http, Calories 758, UnsaturatedFat 20 grams, Carbohydrate 110 grams, Fat 24 grams, Fiber 24 grams, Protein 30 grams, SaturatedFat 3 grams, Sodium 261 milligrams, Sugar 23 grams

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