Red Lobio

Rinse the red beans thoroughly under cold water and drain well. If using dried beans, soak them in water for at least 2 hours or overnight, then drain before cooking.

Dice the onion into small, uniform pieces. Chop the cilantro and parsley separately, keeping them distinct for layering.

Heat water in a large pot and bring to a boil, then add the drained red beans. Reduce heat to a simmer and cook for 30-35 minutes until the beans are tender but still hold their shape.

Meanwhile, warm oil in a separate skillet and sauté the diced onion over medium heat until it becomes translucent and lightly golden, about 5-7 minutes. Stir occasionally to prevent burning.

Add the sautéed onion to the pot of cooked beans and stir well to combine. The broth should be slightly thick with visible bean liquid.

Season the lobio generously with salt and pepper to taste, stirring gently to distribute the seasoning evenly. Taste and adjust as needed.

Remove the pot from heat and stir in most of the fresh cilantro, reserving some for garnish. Add the parsley and mix gently.

Serve the red lobio hot in bowls, garnished with the reserved cilantro and a sprinkle of fresh parsley. Accompany with cornbread or fresh flatbread if desired.