Lobio (Bean Salad)

Ingredients

• 1 pound dried kidney beans
• 3 cups chopped onion
• 2 tablespoons olive oil
• ¼ cup chopped parsley
• ¼ cup chopped fresh coriander
• ¼ teaspoon dried fenugreek
• ¾ teaspoon ground coriander
• ½ cup white wine vinegar
• ¼ cup olive oil
• 2 tablespoons chopped tarragon
• Salt to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    404 calories; 14 grams fat; 2 grams saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 20 grams dietary fiber; 4 grams sugars; 19 grams protein; 24 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six to eight servings

Preparation

1. Soak the beans in water to cover overnight. Or boil the beans for two minutes in water to cover; let stand for one hour. Drain.
2. Cover with fresh water and cook at a simmer for 45 to 60 minutes, until tender.
3. Meanwhile, saute the onion in olive oil until soft.
4. When the beans are cooked, slightly crush with a fork and mix with the sauteed onion, parsley, fresh and dried coriander, fenugreek, vinegar, oil, tarragon and salt to taste.
5. Chill to meld flavors. Serve at room temperature.

2 hours 15 minutes