Shared by Elliot Fonarev
Walnut and Vinegar Green Bean Lobio (Georgian Beans with Nuts)
Yield: 8 servingsTime: 25 minutes
Walnut and Vinegar Green Bean Lobio (Georgian Beans with Nuts)
Yield: 8 servingsTime: 25 minutesFamily Journey
Smila, UkraineSumqayit, AzerbaijanKazan, Russia
Jerusalem, IsraelToronto, Canada
“Lobio means “beans” in Georgian and refers to many types of bean dishes that originate in the Caucuses, including hot kidney bean stew, mashed cold pastes of beans and nuts, and green bean sides,” shares Elliot Fonarev. In his family, lobio refers to a side dish using green beans made with eggs or nuts. This walnut version is vinegary, and works well as a side to his rich lamb plov.
Read more of Elliot’s family story in “From a University Kitchen to a Shabbat Table, Azeri Plov Runs Through This Family” and get the recipes for his lamb plov and shuba (“herring in a fur coat").
Ingredients
Ingredients
- 1 lb. fresh green beans, ends trimmed
- 3 tablespoons olive oil
- 1 ½ cups crushed walnuts
- 2 cloves garlic, minced
- 2 tablespoons apple cider vinegar
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup chopped fresh herbs, such as dill, parsley and basil
Preparation
Step 1
Bring a medium, well-salted pot of water to a boil. Add the green beans to the boiling water and cook for 3-4 minutes, until beans are cooked through, but not soggy. Drain the water and cool in a bowl with ice water. Pat the beans dry.
Step 2
Heat the olive oil in a large skillet. Add the walnuts, garlic, and vinegar to the pan; saute until fragrant, 1-2 minutes. Add the green beans, crushed red pepper flakes, kosher salt and ground black pepper to the skillet. Toss until combined and saute until crunchy and fragrant.
Step 3
Remove the beans from the skillet and toss with the herbs. Serve warm.
