Kidney beans, or lobio, are a Georgian favourite - here they're whizzed into a delicious spread.
- Heat the oil in a large frying pan over a medium heat, then add the diced onion and thyme sprigs and cook for around 10 minutes, until softened. Add the garlic, spice and a generous amount of seasoning, cook for another couple of minutes, then add the kidney beans, vinegar and stock. Gently simmer for about 5 minutes, until the liquid has reduced a little.
- Once the liquid has reduced, take the pan off the heat and tip three quarters of the beans into a food processor with the parsley and walnuts, then whizz to a rough purée. Check the seasoning, then, while still warm, put into a deep bowl and top with the remaining kidney beans. Serve with flatbreads.
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