The beans I soaked overnight. I had a mixture of beans, brought from Georgia. Usually I take red beans. Offer to cook lobio in a slow cooker. I really like that the beans are well boiled in it, not running and does not burn. The beans are washed thoroughly, about 5 waters. Put it in a bowl MV and poured cold water on 2 fingers. Set the mode of BOILING for 40 minutes, lid closed.

After 40 minutes the beans to mix. Add salt, seasoning, coriander and Khmeli-suneli. Set the mode to SIMMER for 30 minutes, lid closed. Meanwhile, the onion cut into cubes and fry it in a small amount of vegetable oil in a frying pan, until Golden brown.

After 30 minutes, open the lid, add fried onion, vinegar, garlic, pressed, walnuts, minced or ground in a blender and chopped coriander. Close the lid and set the mode to SIMMER for 10 mins If you don't like a lot of liquid in fasola, the mode BAKING for 10 minutes.

When time is up, open the lid and pick it up, without fanaticism, half of the beans will pummel right in the bowl MV. Mix up and serve our delicious lobio. If desired, you can sprinkle lobio with pomegranate seeds.