When I was in London I stayed near London Fields in the Hackney neighborhood. It was my first solo AirBnB experience and I stayed in a lovely apartment on the park with a couple and their teenage son. I did a lot of walking in London, which is one of my favorite vacation activities. While walking from Haggerston Park to London Fields park I passed a small cafe called Little Georgia Cafe. After looking at the reviews online, I ended up eating their one night. It was sweltering outside, so it maybe wasn’t the best plan to get stew in a hot restaurant, but this was recommended by the woman working there and it was so delicious I wanted to replicate it when I got home!
The day after coming home I worked on this version in the pressure cooker. I froze most of it and have been taking it for lunch! People have been pitying me “sad soup” lunch, but I think it’s tasty!
Amolesili Lobio – stewed kidney bean and walnut stew
Adapted from Saveur
- 2 strips bacon chopped (optional)
- 6 cloves garlic minced
- 1 carrot chopped
- 1 large yellow onion chopped
- 1/2 small leek
- 2 tsp coriander seeds
- 1 tsp hot paprika
- 1 lb kidney beans (pre-soak overnight if you’re not using the pressure cooker)
- 10 -12 cups chicken stock
- 2 tsp red pepper flakes
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 2 Tbsp red wine vinegar
- 1 cup toasted walnuts
- 1/4 cup olive oil
- Kosher salt to taste
If using bacon, cook it in a pot or pressure cooker. If not using bacon, add a few tablespoons oil in a pot or your pressure cooker over medium high heat. Add garlic, carrot, onion, and leek and saute for about 10 minutes until golden. Add coriander and paprika and cook until fragrant.
Add beans and stock. If using a pressure cooker, don’t go over the fill line of pressure cooker. If using stock pot feel free to add up to 12 full cups of chicken stock. Add red pepper flakes.
If using pressure cooker, bring to high pressure and cook for 20-30 minutes. Release using quick release. If beans are still firm you may have to return it to the pressure cooker for 10 more minutes.
If using normal stockpot, bring to a boil and then simmer for 2-2.5 hours until beans are cooked.
Meanwhile, puree walnuts and olive oil until smooth. Set aside.
When beans are cooked, ladle half of the beans to a blender and puree until smooth. Return to pot.
Stir in walnut puree, cilantro, dill, parsley, and salt to taste.