Lobiani [Georgian Red Bean Soup]

Yield:

• 3 quarts

Time:

• 2 hours

Difficulty:

• Moderate

Ingredients

• 1 pound red beans,  soaked and drained
• 7 cups stock or broth
• 2 bay leaves
• 5 cups water
• ¼ cup olive oil
• 2 large onions, chopped
• 1 red bell pepper, cored, seeded, and chopped (optional)
• 3 large cloves garlic, minced
• Salt and black pepper to taste
• 1 T powdered dried red chiles or 1 teaspoon cayenne 
• 2 T chmeli suneli (Georgian spice mix) 
• 2 T tomato paste 
• 2 T pomegranate molasses 
• ¼ cup dry red wine (optional)
    
•  1/2 cup walnuts, chopped to desired consistency
•  1/2 cup chopped cilantro
•  1/4 cup chopped parsley

Instructions

1.  Add beans  and bay leaves to stock, and cook until tender.
2.  While beans are cooking,  saute  savory vegetables and olive oil until soft. Add spices, tomato paste,  Pomegranate molasses,and red wine, and cook another 10 minutes.
3.  Puree half of cooked beans with sautéed vegetables and water. Add back into bean pot  and simmer another 15-20 minutes until flavors are blended.
4.  Stir in walnuts, coriander, and up to 2 minced cloves additional garlic, and let stand for 10 minutes before serving.
5.  Garnish with herbs and additional walnuts to  taste.

Notes:

• Very nice served with mamaliga (Balkan polenta)  topped with cheese,  yogurt, and herbs.
• Like all bean soups, tastes better the second day.

Variations:

• 1 t cayenne is a little hot, and overshadows other spices. Use less to taste.
• For a smooth texture, grind walnuts before adding.

Source:  combined recipes from Please to the Table: The Russian Cookbook and Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan

Khmeli Suneli (Georgian Spice Blend)

Yield:

• About ½ cup (without the optional ingredients) 

Time:

Difficulty:

• Easy, except finding the ingredients

Ingredients

• 3 tablespoons ground blue fenugreek (or if unavailable, 2 tablespoons powdered dried fenugreek leaves plus 1 tablespoon ground fenugreek)
• 2 tablespoons ground coriander 
• 1 teaspoon powdered dried red chiles
  
  Optional or to taste:
  
• 3 tablespoons powdered dried marigold or safflower petals (Georgian saffron)
• 2 teaspoons dried dill
• 2 teaspoons dried basil
• 2 teaspoons dried mint 
• 1 teaspoon dried summer savory 
• 1 teaspoon freshly ground black pepper 
• ½ teaspoon ground celery seeds

Instructions

1. Combine the fenugreek, coriander, dried flowers, if using, chiles, and optional spices and herbs as you like in a bowl. 
2. Store in a widemouthed glass jar.

Source: Naomi Duguid, Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan