Soak the beans overnight in water. It is better to use red beans, but I have only pink Svan. In the morning drain and rinse the beans in running water. Pour water on 2 fingers above the beans. Cook mode COOK for 40 minutes. You can also cook on the stove in a saucepan. I prefer the slow cooker for such cases: nothing burns or escapes. Meanwhile, finely chop the onion cubes and fry until Golden brown in vegetable oil.

Add to the onion tomato paste and garlic, passed through the press. Fry another couple of minutes. The amount of tomato paste, adjust yourself, perhaps you will like a smaller amount. Walnuts, hops-suneli, coriander punch in a blender until smooth. Patiram through a metal sieve or RUB in a mortar until smooth. Add hot sauce or ground hot pepper, stir.

The mode of cooking is over, add the beans, salt, prepared walnut mixture and fried onions and tomato. Stir and set the mode SUPPRESSION for 40 minutes. When the regime ended, add chopped cilantro and set again for 10 minutes mode SUPPRESSION. For plate, respectively, diminish the fire and stew with the lid closed, stirring from time to time to not burn.

Ready for another hot mash beans slightly with a potato masher. When submitting optionally sprinkle with pomegranate seeds. So you have a luxurious classic red lobio, which will be impossible to break. And Yes, plenty of chili powder adjust to your taste.