Units Scale

400 grams of dried red kidney beans
100 grams of marinated mixed sweet and hot peppers, minced
20 grams of fresh parsley
1 large tomato
1 onion
30 grams fresh cilantro
A large pinch of ground Georgian marigold petals (preferred) or saffron
2 cloves garlic
3 bay leaves
a pinch of freshly-ground coriander seeds
3 1/2 tbsp. walnut oil (preferred) or other oil
salt to taste
1/2 heaped tbsp. lobio spices
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Ingredients for lobio spices:
1/2 whole small head of garlic
1/2 tbsp. of dried coriander
1/4 tsp of crushed dill seeds
1/4 tsp of dried Pennyroyal (also called squaw mint, mosquito plant and pudding grass), buy it from Daphnis and Chloe here or use regular mint if unavailable
1/2 teaspoon ground Georgian blue fenugreek or use regular freshly-ground fenugreek seeds
1/2 heaped tsp of dried Summer Savory
1/2 heaped tsp of coarse red pepper flakes (TFD prefers smoked pepper flakes from Daphnis and Chloe)
Salt to taste, preferably Svanetian salt

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For the Lobio spices – combine all in a food processor until finely ground
Soak beans in cold water for two hours prior to cooking. Drain water and add beans, bay leaves and salt to a deep pot containing 1.5 liters of water. Cook on a medium heat until the beans are tender.
Chop the fresh coriander, tomatoes and onions.
Add fresh and dried coriander, Blue Fenugreek, garlic, black pepper and a pinch of salt to a mortar.
Grind the ingredients with a pestle.
Fry the chopped onions in a pan with hot oil.
Drain the water from the cooked kidney beans but keep 200 milliliters in a separate jug to use later. Use the back of a wooden spoon to mash the beans on the side of the pot. Add the ingredients that were crushed in a mortar, together with fried onions and the oil they were fried in.
Combine all remaining ingredients until completely mixed, add the 200 milliliters of bean water (saved when draining the beans).
Transfer the ingredients to a pot and cook on a medium heat for 4-5 minutes, stirring occasionally. We baked ours in individual clay pots in the oven.
Serve hot.