Beans with walnuts and spices (Lobio 1) from Tasting Georgia: A Food and Wine Journey in the Caucasus (page 266) by Carla Capalbo

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Notes about this recipe

  • Eat Your Books

    Beans soak overnight.

  • TrishaCP on October 03, 2021

    These are not your basic beans, since they are made even creamier with the addition at the end of a spiced paste of ground walnuts. I really liked the spices of the beans, even though I didn’t have the marigold leaves that were specified. (I used more parsley and celery leaves instead.) I’m not sure that I loved the walnut paste though - it did make them creamier but also a bit stodgier. (I used cranberry beans instead of borlotti beans.)

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