Lobio

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 — see safety note in step 1
• •1 large white or yellow onion, finely chopped
• •100 g (3½ oz) shelled walnuts, finely crushed or chopped
• •30 g (¼ 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 (¼ 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 (½ 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 — 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 (1½ inches), bring to a rolling boil and boil hard for 10 minutes. Reduce the heat to low and simmer, partially covered, for 60–75 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, sauté the chopped onion in the sunflower oil in a heavy pan over medium heat for 7–8 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 — 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.