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Lobio from Georgia

Lobio

Spiced kidney-bean stew with walnut and herbs. ยท Georgia

๐Ÿ“ Nationwide โ˜… 4.4
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Spiced kidney-bean stew with walnut and herbs.

About Lobio

Red kidney beans are stewed soft with onion, coriander, walnut and the spice blend khmeli suneli into a thick, tangy pot. Served with cornbread, it is Georgian comfort food, eaten warm or cold.

๐Ÿ›๏ธ History & Culture

Lobio is a cornerstone of Georgian cuisine, with its roots in the ancient agricultural traditions of the Caucasus, where beans have been cultivated for centuries. The dish is so central to Georgian identity that its name itself simply means "beans" in Georgian, and it appears in countless regional formsโ€”from a soupy stew to a thick pรขtรฉ, often baked in clay pots called ketsi.

Regional variations across Georgia reflect local tastes: eastern regions favor a spicier, more herb-forward version with coriander and blue fenugreek, while western Georgia often adds more walnut and a tangy note from plum sauce or vinegar. Lobio is traditionally eaten with mchadi (cornbread) and is a staple at supra feasts, symbolizing hospitality and the shared, earthy bounty of Georgian table culture.

๐Ÿณ How to make Lobio

AI-assisted, not kitchen-tested

Lobio (Georgian Kidney Bean Stew with Walnut)

A classic Georgian bean dish where red kidney beans are slow-simmered with onion, coriander, walnut, and the aromatic spice blend khmeli-suneli into a thick, tangy stew. Traditionally served with cornbread (mchadi) and eaten warm or at room temperature.

Prep
15 min
Cook
90 min
Total
105 min
Serves
4 to 6
Difficulty
Easy

Recipe ingredients

  • 400 g (14 oz) dried red kidney beans, must be soaked overnight; do not use raw โ€” see safety note in step 1
  • 1 large white or yellow onion, finely chopped
  • 100 g (3ยฝ oz) shelled walnuts, finely crushed or chopped
  • 30 g (ยผ cup packed) fresh coriander (cilantro), finely chopped
  • 1 tbsp khmeli-suneli, Georgian spice blend; do not substitute with generic curry powder
  • 1 tsp dried marigold petals (imeruli shaphrani), optional but traditional; saffron is a workable substitute
  • 2 cloves garlic, crushed
  • 1 tsp ground coriander, or 1 tbsp more fresh if preferred
  • 60 ml (ยผ cup) sunflower oil or clarified butter
  • 5 ml (1 tsp) red wine vinegar or fresh lemon juice, adjust to taste for the signature tang
  • 2 g (ยฝ tsp) salt, adjust to taste

Steps

  1. 1 SAFETY: Sort the dried kidney beans, rinse, then soak in plenty of cold water for at least 8 hours or overnight. Drain and rinse. Dried kidney beans contain phytohaemagglutinin and must be boiled vigorously for at least 10 minutes in fresh water before simmering โ€” never start with soaking or cooking water. Skipping this step can cause severe food poisoning.
  2. 2 Transfer the drained beans to a pot, cover with fresh cold water by about 4 cm (1ยฝ inches), bring to a rolling boil and boil hard for 10 minutes. Reduce the heat to low and simmer, partially covered, for 60โ€“75 minutes until the beans are very soft and beginning to break apart. Add hot water as needed to keep them submerged.
  3. 3 While the beans cook, sautรฉ the chopped onion in the sunflower oil in a heavy pan over medium heat for 7โ€“8 minutes until soft and golden at the edges.
  4. 4 Add the crushed garlic, ground coriander, khmeli-suneli, and marigold petals (if using) to the onions and stir for 30 seconds until fragrant.
  5. 5 When the beans are tender, drain off most of the cooking liquid, reserving about 250 ml (1 cup). Stir the onion-spice mixture into the beans along with the chopped walnuts and most of the fresh coriander.
  6. 6 Using the back of a wooden spoon or a potato masher, crush about one-third of the beans against the side of the pot so the stew thickens into a coarse, creamy texture while still leaving plenty of whole beans. Add a splash of the reserved cooking liquid if it looks too dry.
  7. 7 Stir in the vinegar or lemon juice and salt. Taste and adjust โ€” the stew should be distinctly tangy, savory, and well seasoned. Simmer gently for another 5 minutes.
  8. 8 Sprinkle with the remaining fresh coriander and serve hot or at room temperature, with cornbread (mchadi) or crusty bread on the side. Lobio is traditionally eaten the same day it is made, when the flavors are at their brightest.
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Ingredients
Steps

Lobio โ€” frequently asked questions

What is Lobio?

Red kidney beans are stewed soft with onion, coriander, walnut and the spice blend khmeli suneli into a thick, tangy pot. Served with cornbread, it is Georgian comfort food, eaten warm or cold.

What is Lobio made of?

Lobio is made with kidney beans, walnut, coriander, khmeli suneli and onion.

Where does Lobio come from?

Lobio comes from Georgia, and is especially associated with Nationwide. Lobio is a cornerstone of Georgian cuisine, with its roots in the ancient agricultural traditions of the Caucasus, where beans have been cultivated for centuries.

Where can I eat Lobio?

A Georgian tavern, served in a clay pot with mchadi cornbread.

How do you make Lobio?

Making Lobio at home takes about 15 minutes of prep and 90 minutes of cooking. The recipe on this page serves 4 to 6 and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.

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