LOBIO

• 1 pound dried pinto (cranberry) beans, or 4 cups shelled fresh cranberry beans

• kosher salt

• 150 grams (about 1 cup) walnut halves, ground in a food processor

• 5 cloves garlic, minced

• 1 1/2 teaspoons ground blue fenugreek

• 1 teaspoon ground coriander

• 1/2 teaspoon dried savory or thyme

• 1/4 teaspoon cayenne

• A handful of fresh cilantro, chopped

• vegetable oil

• 1/2 large yellow onion, chopped

• the juice of 1 lemon, or about 1/4 cup of pomegranate juice

If using dried beans, soak them over night in water with 1 tablespoon of kosher salt dissolved in it.

Drain the beans and add them to a sauce pan with 2 inches of fresh water to cover. Add another 1 teaspoon of kosher salt.

Bring to a simmer and cook until the beans are tender, about 1 1/2 hours (or 25-35 minutes if using fresh beans).

Reserve about 2 cups of the cooking liquid and drain the beans.

In a separate bowl, combine the walnuts, garlic, fenugreek, coriander, savory, cayenne pepper and 2/3 of the cilantro and mix until the walnuts are moist.

Heat 1 tablespoon of vegetable oil in a heavy saucepan over medium-low heat until shimmering, add the onions and saute until translucent but not browned, about 5 minutes.

Add the walnut mixture and cook, stirring constantly, until fragrant, about 1 minute.

Add the lemon or pomegranate juice and stir to combine.

Add the cooked beans and about 3/4 cup of the reserved liquid. Mash the beans until only about a quarter of them are still whole, adding liquid as necessary. It should be thick, but still liquid.

Simmer for 5 minutes, then garnish with the remaining cilantro and serve.