Lobio (Bean Salad)
- Total Time
- 2 hours 15 minutes
- Rating
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Ingredients
- 1pound dried kidney beans
- 3cups chopped onion
- 2tablespoons olive oil
- ¼cup chopped parsley
- ¼cup chopped fresh coriander
- ¼teaspoon dried fenugreek
- ¾teaspoon ground coriander
- ½cup white wine vinegar
- ¼cup olive oil
- 2tablespoons chopped tarragon
- Salt to taste
Nutritional analysis per serving (8 servings)
309 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 15 grams dietary fiber; 4 grams sugars; 14 grams protein; 337 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 2
Cover with fresh water and cook at a simmer for 45 to 60 minutes, until tender.
- Step 3
Meanwhile, saute the onion in olive oil until soft.
- Step 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.
- Step 5
Chill to meld flavors. Serve at room temperature.
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