📝 About This Recipe
A cornerstone of Georgian home cooking, Lobio is a soul-warming red bean stew that balances earthy legumes with the vibrant punch of fresh herbs and toasted walnuts. This traditional version features a complex spice profile of blue fenugreek and marigold, simmered until the beans are creamy and infused with aromatic onions and garlic. It’s a hearty, protein-packed masterpiece that perfectly represents the rustic, bold flavors of the Caucasus mountains.
🥗 Ingredients
Main Ingredients
- 500 grams Dried Red Kidney Beans (soaked overnight and drained)
- 6-8 cups Water (enough to cover beans by 2 inches)
- 2 pieces Bay Leaves
The Aromatics
- 3 large Yellow Onions (finely diced)
- 3 tablespoons Sunflower Oil (or neutral oil)
- 4-5 pieces Garlic Cloves (minced into a paste)
Spices and Thickener
- 1/2 cup Walnuts (finely ground or pounded)
- 1 tablespoon Khmeli Suneli (Georgian spice blend)
- 1 teaspoon Dried Summer Savory
- 1 teaspoon Dried Blue Fenugreek (Utskho Suneli)
- 1/2 teaspoon Red Pepper Flakes (adjust for heat preference)
- to taste Salt and Black Pepper
Fresh Herbs and Finish
- 1 large bunch Fresh Cilantro (finely chopped)
- 1/2 bunch Fresh Parsley (finely chopped)
- 1-2 tablespoons Red Wine Vinegar (to brighten the flavors)
- 1/4 cup Pomegranate Arils (for garnish)
👨🍳 Instructions
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1
Place the pre-soaked beans in a large, heavy-bottomed pot or a traditional clay pot. Cover with fresh water and add the bay leaves.
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2
Bring to a boil over high heat, then reduce to a simmer. Cook for 60-90 minutes, or until the beans are very tender and starting to burst.
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3
While the beans cook, heat the sunflower oil in a skillet over medium heat. Add the finely diced onions and sauté slowly until they are translucent and golden, about 10-12 minutes.
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4
Once the beans are soft, drain most of the cooking liquid into a separate bowl, leaving just enough to keep the beans moist.
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5
Using a wooden spoon or a potato masher, lightly crush about one-third of the beans directly in the pot. This creates the signature thick, creamy texture.
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6
Stir the sautéed onions and the minced garlic paste into the pot of beans.
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7
Add the ground walnuts, Khmeli Suneli, blue fenugreek, summer savory, and red pepper flakes. Stir well to combine.
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8
If the mixture seems too dry, add back a small amount of the reserved cooking liquid until you reach a stew-like consistency.
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9
Simmer the mixture on low heat for another 10-15 minutes to allow the spices and walnuts to fully infuse the beans.
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10
Remove the pot from the heat. Stir in the red wine vinegar and the freshly chopped cilantro and parsley.
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11
Taste and adjust the seasoning with salt and black pepper. The vinegar should provide a subtle tang that cuts through the richness of the walnuts.
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12
Transfer to serving bowls and garnish generously with fresh pomegranate arils and a few extra cilantro leaves.
💡 Chef's Tips
For the best flavor, use dry beans rather than canned; the starch from the cooking liquid is essential for the texture. If you cannot find Khmeli Suneli, substitute with a mix of ground coriander, dried dill, and a pinch of turmeric. Always mash some of the beans; this 'creaming' technique is what separates a true Lobio from a standard bean soup. Traditional Lobio is often better the next day as the flavors have more time to meld together. Using a clay pot (kantsi) for cooking adds an authentic earthy depth to the dish if you have one available.
🍽️ Serving Suggestions
Serve piping hot with Mchadi (Georgian cornbread) for the most authentic experience. Pair with a side of pickled vegetables, specifically pickled bladdernut (Jonjoli) if available. Add a wedge of salty Sulguni cheese on the side to contrast the spiced beans. Enjoy with a glass of Saperavi, a full-bodied Georgian red wine that stands up to the bold spices. A fresh salad of tomatoes, cucumbers, and red onions with a walnut dressing makes an excellent accompaniment.