Lobio

Method

Soak the dried kidney beans overnight, then drain and rinse well. Heat the oil in a heavy-bottomed pot and finely dice the onions, cooking them gently until softened and golden, then add the minced garlic and cook for a further minute. Stir in the tomato paste, coriander seeds, caraway seeds, paprika and chilli flakes, toasting the spices for about one minute to release their flavours. Add the drained beans and water, bringing to a boil, then reduce the heat and simmer for one and a half to two hours until the beans are completely tender and the broth has thickened slightly. Season generously with salt and black pepper, then stir through most of the fresh coriander leaves just before serving. Serve hot in deep bowls, garnished with the remaining coriander.