Lobio

About This Recipe

Lobio (literally 'beans') is the Georgian bean dish, served at every meal in countless variations. The classic Tbilisi version simmers red kidney beans into a thick stew flavoured with walnut paste, coriander, blue fenugreek and pomegranate. It's traditionally served in a small clay pot with a wedge of mchadi (cornbread) and a dish of pickled vegetables alongside.

Ingredients

Serves 4

• 300 gdried red kidney beans(soaked overnight)
• 1 largeonion(finely chopped)
• 5 clovesgarlic(minced)
• 100 gwalnuts(ground)
• 1 tbspblue fenugreek (utskho suneli)(or 1 tsp ground fenugreek)
• 1 tbspground coriander
• 1 tspmarigold powder(or paprika)
• 1/2 tspred chilli flakes
• 1 small bunchfresh coriander(chopped, plus extra to serve)
• 2 tbspred wine vinegar
• 1 tbsppomegranate molasses
• 30 mlvegetable oil
• 1.2 Lwater
• 1 tspsalt
• 60 gpomegranate seeds(to garnish)

Instructions

1. 1

   Cook beans

   Drain soaked beans. Place in pot with 1.2L fresh water. Bring to boil, skim foam, simmer 60–75 min until tender.

2. 2

   Sauté aromatics

   While beans cook, fry onion in oil until golden. Add garlic and stir 1 minute.

3. 3

   Mash beans partially

   When beans are tender, drain (reserve cooking liquid). Mash about a third of the beans with a fork — this thickens the stew.

4. 4

   Combine

   Add beans (mashed and whole) to onions. Add 400ml reserved bean liquid, walnuts, all spices, salt and chopped coriander.

5. 5

   Simmer

   Cook 15 min — flavours will meld and stew will thicken.

6. 6

   Finish

   Stir in vinegar and pomegranate molasses. Adjust salt.

7. 7

   Serve

   Pour into bowls. Top with pomegranate seeds and extra coriander. Serve with cornbread (mchadi) or crusty bread.

Variations

• •

  Lobio with kindzmari (purple basil sauce) on the side

• •

  Use canned beans for a 30-minute version — start at step 2 with 2 cans rinsed beans + 300ml water

• •

  Mtsvane lobio — green beans in walnut paste, summer version

Storage

Refrigerate 5 days. Improves dramatically overnight.

Frequently Asked Questions