Heat the oil in a large sauté pan over medium–high heat. Add the diced onion, along with ¼ teaspoon of the salt. Reduce the heat to medium and cook the onion, stirring occasionally, for 8–10 minutes, or until it is soft and golden.

Add the minced garlic, ground coriander, thyme, chili flakes, and black pepper. Stir and cook for 60 seconds, or until fragrant.

Add half the beans and their bean stock to the pan with the onions and spices.

Use the back of a fork or a wooden spoon to mash the beans, water, and onions into a paste. Add the remaining ½ teaspoon salt to your bean paste, along with your chopped fresh herbs. Place over medium heat and cook for 5–7 minutes so that everything warms up and the flavours meld. Mash any intact beans you encounter-or don’t. It’s up to you.

Add the remaining whole, intact beans to a cooking pot, then add the maybe-mashed bean, onion, and herb mixture, and stir everything to mix. Place over medium heat and begin adding water, 1/3 cup (100ml) at a time, until the contents of your pan reach your desired consistency.

Cook for 5–7 minutes more, or until the lobio is nice and warm and begging to be eaten.