Amolesili Lobio (Stewed Red Beans and Walnuts) | Saveur
From SAVEUR Issue #155 A creamy puree of toasted walnuts adds richness and depth to this hearty kidney bean stew. See the recipe »
Ingredients
- 1 cup toasted walnuts
- <sup>1</sup>⁄<sub>2</sub> 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
- <sup>1</sup>⁄<sub>2</sub> 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
- <sup>1</sup>⁄<sub>2</sub> cup finely chopped cilantro
- <sup>1</sup>⁄<sub>4</sub> cup finely chopped dill
- <sup>1</sup>⁄<sub>4</sub> 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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