Georgian Lobio Beans with Herbed Corn Cakes

Ingredients

• 2 cans red kidney beans, drained
• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground coriander
• 1/2 tsp ground fenugreek
• 1/2 cup chopped cilantro
• 2 tbsp red wine vinegar
• 1 cup fine cornmeal
• 1 tsp baking powder
• 3/4 cup warm water
• 1 tbsp chopped dill
• Kosher salt and black pepper

Steps

1. Cook the onion in half the oil until golden; add garlic, coriander and fenugreek for 30 seconds.
2. Add beans and 1 cup water, then simmer 15 minutes and mash about one-third of the beans.
3. Stir in vinegar and cilantro and season to taste.
4. Mix cornmeal, baking powder, dill, 1/2 teaspoon salt and warm water into a soft dough; shape eight small cakes.
5. Cook the cakes in the remaining oil over medium heat until crisp and cooked through, about 4 minutes per side, then serve with the beans.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.