📝 About This Recipe
A sophisticated, ivory-hued variation of the classic Georgian bean stew, this White Lobio swaps traditional red kidney beans for creamy Cannellini to create a silkier, more delicate profile. Infused with the warm, aromatic notes of blue fenugreek and marigold, the dish is finished with a vibrant walnut-garlic paste and a shower of fresh green herbs. It is a hearty, soul-warming staple of the Caucasus that perfectly balances earthy legumes with bright, acidic pops of pomegranate.
🥗 Ingredients
The Bean Base
- 3 15-ounce cans Cannellini or Great Northern beans (drained and rinsed; or 1 lb dried beans soaked overnight and cooked until tender)
- 2 cups Vegetable or Chicken stock (use high-quality low-sodium stock)
- 2 pieces Bay leaves (fresh or dried)
The Aromatics
- 2 medium Yellow onion (finely diced)
- 3 tablespoons Unsalted butter or Neutral oil (butter adds a richer flavor to the white version)
- 4 pieces Garlic cloves (minced)
- 1 piece Celery stalk (finely minced for subtle crunch)
Georgian Spice Blend & Nut Paste
- 1/2 cup Walnut halves (finely ground in a mortar and pestle or food processor)
- 1 teaspoon Blue Fenugreek (Utskho Suneli) (substitute with ground fenugreek if unavailable)
- 1/2 teaspoon Dried Marigold (Khmeli Suneli component) (adds a floral, earthy note and golden hue)
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Red pepper flakes (adjust for desired heat)
- 2 tablespoons Red wine vinegar (essential for balancing the richness)
- to taste Kosher salt and Black pepper
Fresh Finishes & Garnish
- 1 bunch Fresh Cilantro (finely chopped)
- 1/4 cup Fresh Purple Basil or Italian Basil (chopped)
- 1/4 cup Pomegranate arils (for a sweet-tart garnish)
- 2 pieces Green onions (sliced into thin rounds)
👨🍳 Instructions
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1
In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced onions and celery, sautéing for 8-10 minutes until soft and translucent but not browned.
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2
Add the minced garlic to the pot and cook for another 60 seconds until fragrant, being careful not to let the garlic scorch.
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3
Stir in the ground coriander, blue fenugreek, marigold, and red pepper flakes. Toast the spices with the onion mixture for 2 minutes to release their essential oils.
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4
Pour in the drained beans and the stock. Add the bay leaves. Bring the mixture to a gentle boil, then reduce the heat to low.
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5
Simmer the beans uncovered for about 20 minutes. This allows the flavors to penetrate the legumes and the liquid to reduce slightly.
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6
While the beans simmer, prepare the walnut paste. In a small bowl, mix the ground walnuts with the red wine vinegar and a splash of warm water to create a thick, creamy slurry.
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7
Using a potato masher or the back of a large wooden spoon, crush about 1/4 of the beans directly in the pot. This creates the signature thick, creamy consistency of authentic Lobio.
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8
Stir the walnut-vinegar paste into the pot. You will see the stew turn beautifully opaque and creamy.
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9
Taste the stew and add salt and black pepper. The beans absorb a lot of salt, so be generous but taste as you go.
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10
Stir in half of the chopped cilantro and basil. Let the stew simmer for a final 5 minutes so the herbs can infuse the liquid.
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11
Remove the bay leaves. The consistency should be thick enough to hold its shape on a fork, but still moist and saucy.
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12
Turn off the heat and let the Lobio sit for 5 minutes. This 'resting' period is crucial for the flavors to settle.
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13
Ladle the Lobio into warm bowls. Garnish heavily with the remaining fresh cilantro, basil, green onions, and a bright scattering of pomegranate arils.
💡 Chef's Tips
For the best texture, use dried beans soaked overnight; the cooking liquid from scratch-made beans is full of starch and adds incredible body. If you cannot find Blue Fenugreek, use a mix of regular ground fenugreek and a pinch of ground mustard seed. Don't skip the vinegar; the acidity is what cuts through the richness of the walnuts and makes the dish pop. To make it vegan, simply swap the butter for a high-quality olive oil or sunflower oil. Leftover Lobio is often even better the next day as the spices continue to develop; just reheat gently with a splash of water.
🍽️ Serving Suggestions
Serve with Mchadi (Georgian cornbread) or a crusty sourdough to soak up the juices. Pair with a side of pickled vegetables (Jonjoli if you can find it, or pickled cucumbers and peppers). A crisp, dry Georgian white wine like Rkatsiteli complements the herbal notes perfectly. Serve as a main course with a simple tomato and cucumber salad dressed in unrefined sunflower oil. For a full supra (feast), serve alongside grilled chicken or Khachapuri (cheese bread).