Title: Lobio (Red Bean Appetizer)
Categories: Appetizer Jewish Georgian Israel Bean
Yield: 4 Servings

1	c	Dried red beans (not kidney)
6	c	-Water
1	ts	-Salt
1/4	ts	-Black pepper
1/4	ts	Cayenne pepper
2	tb	Red-wine vinegar
2		Cloves garlic,put thru press
2	md	(1 c) onions, chopped very fine
5		Scallions, green & white parts, chopped fine
1/2	c	Walnuts, shelled & chopped into very small grains but not in

Lobio is a justly famous appetizer in Georgia & will be just as popular here. The dried red (not kidney) beans provide the substance & all the other seasonings, the fascination.

1. Cover beans w/water in pan & bring to boil. Cook over moderate heat until beans are soft, abt 1 hr. If water evaporates too quickly, add 1 c water. At end of cooking time there should be abt 3/4 cup remaining liquid. 2. Coarsely mash some of beans, leaving half of softened beans intact. Do this in pan. Cool mixture. Add salt, pepper, cayenne, vinegar, garlic, onions, scallions, & walnuts. Mix well. Refrigerate. Serve cold. Makes 4 to 6 servings. NOTE: Lobio should be spicy hot, but to taste. You may add or reduce the amount of black & red pepper according to your tolerance. You may also soak beans overnight in water to cover & then cook them in 3 c water instead of 6. All other steps are same. VARIATION: Lobio may also be prepare w/fresh green beans. Use 1 lb of green beans; trim ends & cut into 1-inch pieces. Cook them in lightly salted water until they are soft but w/some firmness left. Drain, rinse under cold water, & refrigerate. Mix them w/ seasonings & quantities as for red beans. Serve cold. Makes 4 to 6 servings.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPilleggi

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