Lobio | FoodieAtlas

Ingredients

1 lb (450g) dried red or kidney beans
1/4 cup vegetable oil
1 large onion, finely chopped
4 cloves garlic, minced
1 green bell pepper, chopped
2 medium tomatoes, diced
2 tablespoons tomato paste
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper (optional, for heat)
2 bay leaves
4 cups water or vegetable broth
Salt and black pepper to taste
Fresh cilantro, chopped (for garnish)

Instructions

Prepare the Beans

Rinse the dried beans and place them in a large bowl. Cover with water and let soak overnight.

Drain and rinse the beans before cooking.

Cook the Beans

In a large pot, bring 4 cups of water or vegetable broth to a boil. Add the soaked beans and bay leaves.

Reduce the heat to low, cover, and simmer for about 1-1.5 hours, or until the beans are tender. Check occasionally and add more water if necessary. Drain the beans and discard the bay leaves.

Prepare the Sauce

In a large skillet, heat the vegetable oil over medium heat.

Add the chopped onion and cook until softened and translucent, about 5 minutes.

Stir in the minced garlic and chopped bell pepper, and cook for another 2 minutes.

Add the diced tomatoes, tomato paste, ground coriander, ground cumin, paprika, dried thyme, and cayenne pepper (if using). Cook for about 5 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.

Combine and Simmer

Add the cooked beans to the skillet with the tomato mixture. Stir well to combine.

Add salt and black pepper to taste.

Reduce the heat to low, cover, and let the Lobio simmer for 20-30 minutes to allow the flavors to meld.

Serve

Garnish with chopped fresh cilantro.