Lobio is a Georgian staple made by combining cooked white beans with crushed walnuts, garlic, and fresh herbs. Hearty despite being meatless, it is often served with cornbread.
Simmer the soaked beans, covered, in plenty of water over medium heat for 45 minutes, until tender. Reserve some of the cooking water.
Blend or pound the walnuts, garlic, cumin, and Turkish red pepper flakes into a smooth paste, loosening it with a few spoonfuls of the bean cooking water.
Sauté the onion in olive oil over medium heat for 6 minutes, until softened.
In a bowl, combine the cooked beans with the sautéed onion, walnut paste, and pomegranate molasses. Adjust the salt. You can mash the mixture lightly until smooth, but do not purée it completely.
Sprinkle with fresh mint and cilantro, and serve warm or cold.
Store in a covered container in the refrigerator for up to 4 days; it is also commonly served cold. Freezing is not recommended because the walnut oil may separate. Allergen: contains walnuts (tree nuts). Check packaged ingredients for other allergens.
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