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Lobio Tkemalit
(Kidney Beans with Plum Sauce)

This is the classic recipe for lobio, simple to prepare if tkemali is on hand.

Serves 6

1/2 pound of kidney beans 
1/2 teaspoon of salt 
1/2 cup of tkemali sauce 
Salt 
Freshly ground black pepper 
Cilantro

Soak the beans overnight in water to cover. The next day, drain and rinse them. Place in a large pot and cover them with fresh water. Add 1/2 teaspoon of salt. Bring the water to boil and simmer until beans are tender, about 1 hour. Drain. While the beans are still warm, mash them. Stir in the tkemali and season with salt and pepper to taste. Serve at room temperature, garnished with cilantro.

Variation

1 cup of dried kidney beans 
2 garlic cloves, 1 cut in half and 1 minced 
1/2 teaspoon of crushed hot red pepper flakes (or to taste) 
3/4 teaspoon of salt 
1 bay leaf 
1/4 cup of red wine vinegar 
1/3 cup of plum jam 
2 teaspoons of minced cilantro 
Freshly ground black pepper

Soak the beans overnight covered with water. The next day, drain and rinse them. Place in a large pot, cover with fresh water and bring them to a boil with the halved garlic, 1/4 teaspoon of red pepper flakes, 1/4 teaspoon of salt, bay leaf and 2 tablespoons of wine vinegar.

Simmer until just tender, about 1 hour. Drain.

While the beans are still warm, stir in the minced garlic, 1/4 teaspoon of red pepper flakes, 1/2 teaspoon of salt and 2 tablespoons of wine vinegar, along with the plum jam, cilantro and black pepper to taste. Serve at room temperature.