📝 About This Recipe
Transport your kitchen to the Caucasus mountains with Lobio, Georgia’s soul-warming national treasure of slow-simmered red beans. This Instant Pot rendition preserves the traditional depth of flavor, marrying creamy kidney beans with the earthy crunch of walnuts and the aromatic punch of Blue Fenugreek and Marigold. It is a thick, comforting stew that balances savory richness with a bright, herbaceous finish, traditionally served in a clay pot.
🥗 Ingredients
The Beans
- 1 pound Dried Red Kidney Beans (rinsed and picked over; no soaking required)
- 5 cups Water (or vegetable stock for more depth)
- 2 pieces Bay Leaves
Aromatics and Base
- 2 large Yellow Onion (finely diced)
- 3 tablespoons Extra Virgin Olive Oil (or neutral oil)
- 4-5 cloves Garlic (minced into a paste)
- 3/4 cup Walnut Halves (finely ground or crushed)
The Georgian Spice Blend (Khmeli Suneli)
- 1 teaspoon Ground Coriander
- 1 teaspoon Blue Fenugreek (Utskho Suneli) (substitute with regular ground fenugreek if unavailable)
- 1/2 teaspoon Dried Marigold (optional, for authentic color and floral notes)
- 1/2 teaspoon Red Chili Flakes (adjust to preferred heat level)
- to taste Kosher Salt and Black Pepper
Finishing Touches
- 2 tablespoons Red Wine Vinegar (or pomegranate juice for a tart kick)
- 1 bunch Fresh Cilantro (chopped)
- 1/4 cup Fresh Purple Basil (or regular Italian basil, chopped)
- 1/4 cup Pomegranate Arils (for garnish)
👨🍳 Instructions
-
1
Place the rinsed dried kidney beans, 5 cups of water, and bay leaves into the Instant Pot inner pot.
-
2
Secure the lid, set the valve to 'Sealing', and select 'Pressure Cook' or 'Manual' on High Pressure for 45 minutes.
-
3
While the beans are cooking, heat the olive oil in a separate skillet over medium heat. Add the diced onions and sauté for 8-10 minutes until soft and golden brown.
-
4
Add the minced garlic and the spice blend (coriander, fenugreek, marigold, and chili flakes) to the onions. Cook for 1-2 minutes until highly fragrant, then remove from heat.
-
5
Once the Instant Pot timer goes off, allow a natural pressure release for 15 minutes before venting any remaining steam.
-
6
Open the lid and discard the bay leaves. Drain about 1 cup of the cooking liquid and set it aside, but keep the rest of the liquid with the beans.
-
7
Using a potato masher or the back of a large wooden spoon, partially mash about 1/3 of the beans directly in the pot. This creates the signature thick, creamy texture.
-
8
Stir in the sautéed onion and spice mixture, the ground walnuts, and the red wine vinegar.
-
9
Select the 'Sauté' function on 'Low' and simmer the mixture for 5 minutes. If the Lobio is too thick, add back some of the reserved cooking liquid until it reaches a stew-like consistency.
-
10
Turn off the heat and stir in the fresh cilantro and purple basil. Season generously with salt and black pepper to taste.
-
11
Let the dish sit for 5 minutes before serving to allow the flavors to meld together beautifully.
-
12
Transfer to bowls or traditional clay pots and garnish with fresh pomegranate arils and a few extra cilantro leaves.
💡 Chef's Tips
For the best texture, ensure the beans are very soft before mashing; they should give way easily under slight pressure. If you can't find Blue Fenugreek, use a mix of regular fenugreek and a pinch of celery seed to mimic the Georgian flavor profile. To make the walnuts more flavorful, lightly toast them in a dry pan before grinding them into a fine meal. This dish tastes even better the next day, as the spices penetrate the beans more deeply over time. Avoid using canned beans if possible; the starch from the dried bean cooking liquid is essential for the authentic creamy consistency.
🍽️ Serving Suggestions
Serve hot with Mchadi (Georgian cornbread) for a gluten-free traditional meal. Pair with a selection of Georgian pickles, such as pickled peppers or Jonjoli. Accompany with a crisp salad of cucumber, tomato, and red onion dressed in walnut oil. Enjoy with a glass of Georgian Saperavi or another bold, dry red wine. Serve alongside a plate of fresh radishes and green onions for a crunchy contrast.