Lobio

Method

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1. 1Drain the soaked beans, put them in a pot and cover with fresh water by about 7 cm. Bring to a boil, skim the foam, then simmer partly covered for 60-90 minutes until a bean crushes easily between your fingers.
2. 2While the beans cook, fry the onions in the oil over medium heat for 10 minutes until soft and golden.
3. 3Pound or pulse the walnuts, garlic and a pinch of salt into a coarse paste.
4. 4Ladle most of the cooking liquid into a bowl, leaving about 1 cup in the pot. Mash roughly half the beans with a potato masher, leaving the rest whole.
5. 5Stir in the onions, walnut paste, khmeli suneli, pepper flakes and salt. Simmer gently for 10 minutes until thick and creamy like a stew, adding some of the reserved liquid if needed.
6. 6Take off the heat and stir in the pomegranate molasses and most of the herbs. Taste: it should be pleasantly tangy and well salted.
7. 7Spoon into clay bowls or deep plates and scatter with the remaining herbs. Serve hot or warm with cornbread, pickles and white cheese.