Red Kidney Beans Lobio with Herbs & Walnuts

Ingredients

• 2 cans (15 oz each) Red Kidney Beans, drained, liquid reserved
• 1 onion, finely diced
• ½ cup walnuts, finely chopped
• 3 cloves garlic, minced
• 1 tsp ground coriander
• ½ tsp ground fenugreek
• ½ tsp chile flakes
• 1 tbsp red wine vinegar
• 1 cup mixed cilantro, parsley, and dill, chopped
• 3 tbsp oil

Method

1. Soften the onion in the oil over medium until golden at the edges, then add the garlic, coriander, fenugreek, and chile flakes for a fragrant minute.
2. Add the Red Kidney Beans with a splash of their liquid and simmer 15 minutes, mashing about half against the pot so the lobio turns creamy but keeps some whole beans for argument's sake.
3. Stir in the walnuts and vinegar and simmer 5 minutes more; loosen with bean liquid to a thick, spoonable consistency.
4. Off the heat, fold in most of the herbs — lobio without a fistful of herbs is just beans.
5. Serve warm with the rest of the herbs on top, alongside cornbread or crusty bread.