Amolesili Lobio (Stewed Red Beans and Walnuts)

  • Serves

    serves 6-8


A creamy puree of toasted walnuts adds richness and depth to this hearty kidney bean stew.

Find this recipe in our cookbook, SAVEUR: Soups and Stews


  • 1 cup toasted walnuts
  • 12 cup olive oil
  • 6 cloves garlic, finely chopped
  • 1 medium carrot, finely chopped
  • 1 large yellow onion, finely chopped
  • 1 small red Holland chile, stemmed, seeded, and finely chopped
  • 12 small leek, finely chopped
  • 2 tsp. coriander seeds
  • 1 tsp. hot paprika
  • 1 lb. dried dark red kidney beans, soaked overnight and drained
  • 12 cups chicken stock
  • 12 cup finely chopped cilantro
  • 14 cup finely chopped dill
  • 14 cup finely chopped parsley
  • 2 tbsp. red wine vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • Country bread, for serving


Step 1

Place walnuts and half the oil in a food processor; puree until very smooth, about 2 minutes, and set aside. Heat remaining oil in a 6-qt. saucepan over medium-high heat. Add garlic, carrots, onions, chiles, and leeks; cook, stirring until golden, about 10 minutes. Add coriander and paprika; cook until fragrant, about 1 minute. Add beans and stock; bring to a boil. Reduce heat to medium, cook, slightly covered, until beans are very tender, 2-2 1⁄2 hours. Using a ladle, transfer half the beans to a blender; puree until smooth and return to pot. Stir in walnut puree, cilantro, dill, parsley, vinegar, salt, and pepper; serve with bread on the side.

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