Step 1

Drain the beans and add to a heavy bottomed pot. Fill with plenty of water to cover and bring to a boil over medium-high heat. Let boil for 10 minutes before turning the heat down to medium-low. Let simmer for about 1 - 1 1/2 hours or until the beans are cooked and beginning to fall apart. Drain the beans into a colander set over a large bowl, being sure to reserve the cooking liquid.

Step 2

Meanwhile, add the walnuts, coriander, fenugreek, and celery seeds to a mortar and pestle or spice grinder. Grind into a coarse powder and set aside.

Step 3

Preheat a heavy bottomed pot over medium heat. Add in the olive oil followed by the onions. Season with salt and pepper and let cook for 4-5 minutes or until slightly softened but not browned. Add the garlic, dried thyme, red pepper flakes, and reserved walnut mixture. Let cook for another minute until fragrant before adding the harissa and allowing to cook, stirring, for an additional 30 seconds.

Step 4

Add in the beans followed by 1 ½ cups of the reserved cooking liquid. Bring to a boil and reduce the heat to a bare simmer. Using a wooden spoon, partially mash the beans to your desired texture, being sure to leave some whole. Let the whole mixture cook for 5-10 minutes or until slightly thickened. Add the red wine vinegar. Stir and turn off the heat. Taste and adjust the seasoning with salt and pepper to taste. Serve hot with Mchadi (recipe below) and garnish with thinly sliced onion and cilantro.

Step 5

Add the cornmeal and water to a bowl and mix until well combined. It should form into a moldable dough, add more water if needed.

Step 6

Preheat a cast iron skillet over medium heat and add in the oil. Take a piece of the dough and form with your hands into a flat oval shape, adding directly to the hot pan. Repeat until you have 6 Mchadi. Let brown on one side for 3-5 minutes, flip and let brown on the following side for about 3 minutes. Remove and serve immediately with Lobio.