As promised, another variation of lobio! This one is called lobio with onions, and is completely different from the first bean recipe I posted.
You will need:
- 1 lb (500 g) dry pinto beans
- 2 medium yellow onions
- about 1/4 cup extra virgin olive oil
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- pinch of saffron
- cilantro (I forgot to measure it, but it was a medium handful - 1 ounce/30 g?)
- 2 cloves garlic (optional)
- salt and pepper, to taste
Soak the beans overnight and cook according to package directions. I actually had made a large batch of beans earlier in the week, so I was using up leftovers. This is perfectly acceptable, or in a pinch, you can use canned pinto beans. I recommend the texture and taste (and price!) of dry beans, though.
Heat olive oil over medium heat in a dutch oven. When it begins to shimmer, add the onion. If you are adding garlic, add this in when the onion is already soft and saute just until it becomes fragrant.
When the onion is tender and lightly caramelized, add the beans and a small amount of the cooking liquid.
Using an immersion blender (or potato masher, if you don't have a blender), puree the beans. Be careful not to splash the hot liquid on yourself! Blend or smash them to an even consistency. They should be a thicker than a soup, but runnier than, say, refried beans. Somewhere in the middle. So if they are too thick, add a little more cooking liquid from the beans. If they are too runny (like mine were) reduce them a bit by simmering uncovered on the stove for another 10 minutes. The lobio will thicken somewhat as it cools, so don't be too concerned about getting the perfect consistency right away.
Sprinkle a little extra cilantro on the top as a garnish and dig in!
We served it with mchadi, salad and pickles. But it would be equally good with crusty bread of any kind and salad. I would probably eat it by itself too. But that's just me...