Lobio (Red Kidney Bean Soup)

1. Rinse beans well and place in large pot with enough water to cover by about 3 inches. Soak beans overnight, or for at least 6 to 8 hours.
2. Over medium-high heat, bring beans and soaking water to a boil. Partially cover pot; boil gently until beans are tender, about 1 hour. Drain beans, reserving cooking liquid. Set both aside.
3. In large, deep pan over medium heat, heat olive oil. Add onion; cook 5 to 7 minutes, stirring frequently, until soft. Add drained beans and about 1 1/2 cups reserved cooking liquid. Using the flat part of a spatula or a potato masher, mash some of the beans to a rough paste. Stir well and repeat the mashing once or twice more. You should have a thick, rustic, stew-like mixture. If necessary, add a little more of the cooking liquid to achieve the right consistency. (Any remaining bean-cooking liquid may be used in another soup or vegetable stock.)
4. Stir in walnuts, saffron, cilantro, mint and fenugreek; season with salt and pepper to taste. Bring to a boil over medium heat; reduce heat to low and simmer for 15 to 20 minutes, stirring frequently.
5. Stir in vinegar and pomegranate molasses until well-combined. The mixture should have a pleasant sweet and sour balance. Serve the soup hot, accompanied by flatbread or a rustic country bread to mop up the juices.

Photograph courtesy of California Walnuts