Lobio (Georgian Bean Stew/Paste)

  • Total Time - 120 minutes (plus bean soaking)
  • Preparation - 15 minutes
  • Cooking - 105 minutes
  • Servings: 4
  • Country: Georgia
Thick dark red bean stew Lobio served in an earthenware pot, sprinkled with fresh coriander.

The consistency of Lobio should be thick and almost pasty (not soupy). A large portion of the beans should be mashed. Key flavours come from walnuts, wine vinegar for acidity, and herbs like savory and blue fenugreek (utskho suneli).

Ingredients

For the Lobio

  • 250 g Dry Red Beans (or other dark beans), soaked overnight
  • 1 large Onion, chopped
  • 50 g Walnuts, ground
  • 4 cloves Garlic, crushed
  • 1 cup Fresh Coriander, chopped
  • 1 tbsp White Wine Vinegar
  • 2 tbsp Oil for frying

Spices

  • 1 tsp Utskho Suneli (blue fenugreek)
  • 1 tsp Dried Savory (or Marjoram)
  • 0.5 tsp Dried Chili Flakes (optional)
  • to taste Salt and Black Pepper

Instructions

Step 1: Cooking the Beans

Rinse the soaked beans and boil them in clean water for about 1.5 hours. Do not salt until they are almost soft! Drain the water, rinse the beans, and replace the water. Add salt in the final stage of cooking (the beans should be very soft but not mushy).

Step 2: Preparing the Base

Heat the oil in a large pot (ideally earthenware) and sauté the onion until soft (about 8 minutes). Add the crushed garlic, dried spices (Utskho Suneli, savory, chili), and heat for 1 minute until fragrant.

Step 3: Combining the Flavors

In a small bowl, mix the ground walnuts and wine vinegar. This creates a fine paste. If it seems too thick, add a little bean water.

Mash about half of the cooked beans with a fork or potato masher (or pulse in a blender!). The rest of the beans should remain whole.

Step 4: Simmering and Serving

Add the mashed and whole beans to the sautéed onion mixture. Add the walnut paste and chopped coriander (save some for garnish).

Taste, add more salt/pepper, and potentially more vinegar for acidity.

Bring to a boil, reduce the heat, and simmer for 15-20 minutes (the longer, the better) until the Lobio turns into a thick stew-like dish.

Serve warm, sprinkled with fresh coriander and ideally with Mchadi cornbread.