1. If using dried beans, drain the soaked beans and rinse thoroughly. Place in a large pot with 6 cups of fresh water and bring to a boil. Reduce heat and simmer until very tender, about 1.5-2 hours. Drain, reserving about 1 cup of the cooking liquid. (If using canned beans, rinse well and skip to step 2, using vegetable broth instead of reserved liquid). 2. In a large skillet or pot, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté until translucent and softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. 3. Add the cooked beans to the pan with the onion and garlic. Stir in the ground walnuts, chopped cilantro, blue fenugreek, coriander powder, red pepper flakes, salt, and black pepper. 4. Pour in the reserved bean cooking liquid (or vegetable broth). Bring the mixture to a gentle simmer, then reduce heat to low. 5. Using a potato masher or a large fork, partially mash the beans directly in the pot. Aim for a rustic consistency, leaving some beans whole for texture. 6. Continue to simmer for 15-20 minutes, allowing the flavors to meld and the mixture to thicken. If it becomes too thick, add a little more liquid. 7. Stir in the apple cider vinegar. Taste and adjust seasoning as needed, adding more salt, pepper, or chili flakes if desired. 8. Serve hot, garnished with extra fresh cilantro. Lobio is often enjoyed with Mchadi (Georgian cornbread) and a side of pickled vegetables.