Georgian-Style Turkey Lobio Bean Stew
with Jasmine Rice, Walnut-Herb Gremolata & Cilantro
- Milk
- Tree Nuts
- Sesame
This Georgian-inspired bean stew simmers kidney beans with aromatic fenugreek, thyme, and harissa until thick and tender. The beans are gently smashed as they cook to create a rustic, comforting texture. Served over fluffy jasmine rice, it’s topped with a bright gremolata of pesto, parsley, and crunchy walnuts for a satisfying contrast of flavors and textures.
Ingredients
1 unit
Veggie Stock Concentrate
1 unit
Kidney Beans
10 ounce
Ground Turkey
4 tablespoon
Pesto
(Contains: Milk)
½ ounce
Walnuts
(Contains: Tree Nuts)
1 teaspoon
Dried Thyme
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
1 tablespoon
Harissa Powder
¼ ounce
Parsley
1 teaspoon
Fenugreek
¾ cup
Jasmine Rice
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, wash and dry produce.
Pick cilantro leaves from stems; finely chop stems (reserve whole leaves for serving). Drain beans. Finely chop parsley. Roughly chop walnuts.
Heat a drizzle of oil in a second small pot (medium pot for 4 servings) over medium-high heat. Add cilantro stems, fenugreek, thyme, and harissa powder; cook, stirring, until fragrant and slightly darkened in color, 1 minute.
Stir in beans, garlic-ginger scallion paste, stock concentrate, ¾ cup water (1½ cups for 4 servings), salt, pepper, and a pinch of sugar. Bring to a boil, gently smashing beans to help thicken stew.
Reduce heat to low and simmer, stirring occasionally, until stew thickens, 10-12 minutes. Taste and season with salt and pepper.
To pot with herb mixture, stir in beans, garlic-ginger scallion paste, stock concentrate, ¾ cup water (1½ cups for 4 servings), a pinch of sugar, salt, and pepper. Bring to a boil, gently smashing beans to help thicken stew.
Reduce heat to low and simmer, stirring occasionally, until thickened, 10-12 minutes. Taste and season with salt and pepper.
While stew cooks, in a small bowl, combine parsley, pesto, and walnuts. Stir in a drizzle of olive oil, salt, and pepper.
Divide rice between shallow bowls. Top with bean stew and gremolata. Garnish with cilantro leaves and a drizzle of olive oil. Serve.
Fluff rice with a fork.
Divide rice between shallow bowls. Top with bean stew and gremolata. Garnish with cilantro leaves and a drizzle of olive oil. Serve.
