Lobio
Lobio — the Georgian word for bean — is one of Georgia's oldest and most widely prepared dishes. Red kidney beans have been a staple of the South Caucasus for centuries, and the dish incorporates the signature flavours of the Georgian table: ground walnuts, fenugreek, coriander, and pomegranate. It appears at everyday meals and at the supra, the formal Georgian feast. The walnuts are ground finely and stirred in off the heat, where they thicken the cooking liquid and release their oils without turning bitter. The vinegar carries the characteristic sour note of Georgian cooking. The pomegranate seeds and spring onion served on top are not decorative — they add tartness and crunch that balances the rich, earthy beans.
Rich in vitamins
Fresh and healthy
Slow simmered
Low and slow cooking
Rich in protein
Filling and nutritious
Traditional recipe
Authentic taste
Ingredients 4 servings
- 500 g dried red kidney beans (or 2 x 400 g cans, rinsed)
- 1 large onion (about 200 g), finely diced
- 4 garlic cloves, finely minced
- 100 g walnut halves, finely ground or very finely chopped
- 1 tsp ground coriander
- 1/2 tsp ground fenugreek (utsho suneli)
- 1/2 tsp ground cinnamon
- 1/2 tsp dried chilli flakes or 1 small red chilli, deseeded and minced
- 2 tbsp white wine vinegar or red wine vinegar
- 3 tbsp vegetable oil
- 1 tsp fine sea salt
- 30 g fresh coriander (cilantro), finely chopped
- 4 tbsp pomegranate seeds (about 1/2 pomegranate)
- 4 spring onions, thinly sliced
How to make it
- 1If using dried beans, soak them overnight in cold water, then drain, cover with fresh cold water in a large pot, bring to a boil, skim any foam, and simmer for 45-60 minutes until completely tender and starting to break apart, with a thick dark-red cooking liquid.
- 2Heat the oil in a frying pan over medium heat, add the onion and cook for 10-12 minutes, stirring occasionally, until deep golden and very soft.
- 3Add the garlic, ground coriander, fenugreek, cinnamon, and chilli and cook for 2 minutes until fragrant.
- 4Stir the onion mixture, ground walnuts, and vinegar into the cooked beans and simmer over low heat for 10 minutes, stirring occasionally, until the flavours meld and the beans are very soft with a thick sauce — mash a few beans against the side of the pot to help thicken.
- 5Season with salt and more vinegar to taste.
- 6Remove from the heat and stir in half the fresh coriander.
- 7Transfer to a shallow dish and top with the spring onions, pomegranate seeds, and remaining coriander.
- 8Serve warm with flatbread.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
