Best Red Bean And Walnut Spread Recipes

LOBIO RECIPE

Steps:

• Rinse the beans and place them in a bowl with water. The water should cover the beans by 3-4 inches. Soak the beans overnight or for 10-12 hours.
• Drain the soaked beans and rinse them a few times. Transfer the beans into a cooking pot, fill it with water to cover the beans by 1 inch. Bring the beans to a boil, then reduce to simmer for 1-2 hours. One hour into the cooking remove 3 beans from the pot and taste them. If all of them are soft - beans are ready.
• Drain the beans reserving all cooking liquid. Return half of the beans to a cooking pot and mash them with a potato masher.
• Pulse the walnuts in a food processor until they are a size of a buckwheat seed or smaller. If you don't have a food processor, you can chop the walnuts by hand or add them to a plastic bag, seal it and pound with a rollin pin.
• Heat olive oil in a large saute pan and over medium heat. Add onion and sauce for 10 minutes until it's soft and translucent. Add beans, walnuts, Hmeli-Suneli, Cayenne pepper, 1 cup of tomato juice and Balsamic vinegar. Give everything a nice stir and add more tomato juice if necessary to thin out Lobio. Add salt and pepper to taste. Simmer for 5 minutes.
• Add garlic pushed through a garlic press, cilantro, stir for 30 seconds and remove from the heat. Lobio is ready.

RED BEAN-TAHINI SPREAD

Steps:

• Heat 1/4 cup oil in a large skillet over medium until shimmering. Add garlic and cook, stirring, until fragrant and sizzling, about 30 seconds. Add beans and cook, stirring a few times, just until warmed through, 2 to 3 minutes.
• Transfer mixture to a food processor. Add coriander seeds, tahini, lemon juice, salt, and remaining 1/4 cup oil. Pulse just until mixture is thick and creamy but not totally smooth; let cool completely. Transfer to a bowl. Refrigerate, covered, up to 3 days. Bring to room temperature, drizzle with oil, and sprinkle generously with sumac before serving.

AUTHENTIC LOUISIANA RED BEANS AND RICE

Steps:

• Rinse beans, and then soak in a large pot of water overnight.
• In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

RED BEAN SALAD WITH WALNUTS AND FRESH HERBS

Steps:

• Place the beans in a bowl and toss with the celery and herbs. Season with salt and pepper.
• If using the red onion, soak the onion in cold water for 5 minutes, then drain, rinse and drain again on paper towels. Add to the beans.
• In a mortar and pestle, mash the garlic with a generous pinch of salt and the red pepper flakes or the Aleppo pepper. Add the walnuts and grind together until the walnuts are coarsely ground but still have some texture. Toss with the beans.
• Whisk together the pomegranate molasses, lemon juice, vinegar and salt and pepper to taste. Whisk in the oils, toss with the beans, and let marinate 30 minutes. Serve.