Georgian spiced kidney bean stew (Lobio)

1. Soak the red kidney beans overnight in plenty of water; the next day drain, cover with fresh water and simmer over low heat for 1.5-2 hours until completely soft; keep 300 ml of the cooking liquid.

2. Finely chop the onions and soften in the oil over medium heat until golden.

3. Pound the walnuts with the garlic, chilli, utskho and khmeli suneli and a pinch of salt to a coarse paste in a mortar or food processor.

4. Coarsely mash half the beans with a wooden spoon or potato masher (leave the other half whole) and add to the onions with the reserved cooking liquid; cook for 10 minutes.

5. Stir in the spiced walnut paste and the wine vinegar, season with salt and pepper and cook for another 5 minutes until creamy and thick; off the heat, stir in the chopped coriander.

6. Traditionally served warm in a clay pot with mchadi and pickles – one of the best-loved, filling vegetarian dishes in Georgian homes.

Tip: Lobio is delicious warm or cold. If you can't find utskho suneli, replace it with a pinch of ground fenugreek; khmeli suneli can be mixed at home from coriander seed, fenugreek, dill and basil.