Lobio With Onions Pomegranate

This is adapted from naoim Duguid's book Tate of Persia, which our cookbook group cooked from last month. Throughout the cookbook, I think it could use more context, and hacks that you could use in a western kitchen. In this recipe, using beans that become quite creamy when cooked or overcooked is a good tip--mine were not this, and the dish was good, but I think it could veer to greatness as a vegan side. The Georgian spice mix has corainder, fenugreek leaves, and marigold petals--or you can pick up a mix at Trader Joe's if those are not in your spice cupboard. 4 cups cooked beans plus 1 1/2 cups cooking water 2 bay leaves 1/4 c. vegetable oil 1 1/2 cups chopped onions 1 red pepper, chopped 6 cloves garlic minced 1 tablespoon dried chilis 2 Tbs. Georgian Spice Mix 2 Tbs. tomato paste 2 Tbs. pomeranate molasses 1/4 cup red wine salt to taste top with chopped herbs Cook the beans and water with the bay leaves--or add bay leaves when rehydrating the beans to start with. Add oil, onions to a saute pan and cook until the onions are sweated--add the garlic and cook until the onions are translucent. Then add the chilis, Georgian spice, and tomato paste and stir. Add the beans and as much of the liquid as you would like to the pan, plus the pomegranate molassess and the wine and cook 5-10 minues or so.