If you think beans are boring, you haven’t tried Georgian Lobio. This isn’t just a simple bean soup; it is a rich, creamy, and incredibly aromatic stew that defines the soul of Georgian comfort food.
What makes Lobio unique isn’t the beans themselves, but the magic of the sauce. We mash red kidney beans with a mortar and pestle (or a spoon) until thick, then infuse them with fried onions, fresh cilantro, garlic, and the secret ingredient—ground walnuts. The result is a savory, nutty, and slightly spicy dish that pairs perfectly with cornbrad (Mchadi) or crusty bread.
Whether you use traditional dry beans for deep flavor or canned beans for a quick 20-minute dinner, this recipe will transport your kitchen straight to the Caucasus mountains. Plus, it is naturally healthy, protein-packed, and 100% vegan.
Authentic Georgian Lobio (Red Bean & Walnut Stew)
Ingredients
Method
- Place the dry beans in a large bowl and cover with plenty of cold water. Let them soak overnight (at least 8 hours). In the morning, drain the water, rinse the beans, and place them in a pot with fresh water. Simmer for about 1.5 – 2 hours until the beans are completely soft.Tip: If using canned beans, simply rinse them and warm them up in a pot with a little water for 10 minutes.500 g (1.1 lbs) Dry Red Kidney Beans
- While the beans are cooking, peel the onions and chop them finely. Heat vegetable oil in a frying pan over medium heat and sauté the onions until they turn golden brown and caramelized (about 8-10 minutes). This adds a crucial sweetness to the dish.2 medium Onions
- Prepare the walnuts. For the best texture, grind 3/4 of the walnuts into a fine paste (using a blender or mortar) to thicken the sauce. Roughly chop the remaining 1/4 to add a nice crunch to the dish.100 g 1/2 cup Walnuts
- Once the beans are tender, drain them but save about 1 cup of the cooking liquid. Do not let them cool completely! Mash the hot beans lightly with a spoon or potato masher (leave some whole for texture).Add the fried onions, prepared walnuts, minced garlic, spices (blue fenugreek, pepper), and salt to the pot. Pour in a little bit of the reserved bean liquid to get a creamy consistency. Mix well.1 tsp Salt
- Remove from heat. Finely chop the fresh cilantro and stir it into the stew.Chef's Note: It is strictly recommended to use fresh cilantro (coriander), as it gives the dish its signature Georgian flavor profile. Parsley can be used as an addition, but cilantro is the soul of Lobio.1 large bunch Fresh Cilantro
Notes
- Serving Suggestion: Traditionally, Lobio is served in clay pots (kotani) with Georgian cornbread called Mchadi and assorted pickles (Jonjoli or pickled peppers). The crunch of the bread pairs perfectly with the creamy beans.
- Storage: This dish tastes even better the next day as the flavors have time to meld. Store it in an airtight container in the refrigerator for up to 4-5 days.
- Consistency: The walnuts will thicken the stew as it cools. If it becomes too thick when reheating, simply add a splash of boiling water or vegetable stock to reach your desired consistency.
- Dietary Info: This recipe is naturally 100% Vegan and Gluten-Free.
🍽 Serving Suggestion:
Lobio can be served warm or at room temperature, often accompanied by mchadi (Georgian cornbread) or pickled vegetables.
Enjoy your meal!