Lobio is a beloved Georgian dish made primarily from red beans and plenty of fresh herbs. If you prefer to skip the long cooking time of dried beans, canned beans can be used as a shortcut. Lobio is a simple, flavorful, and satisfying vegetarian dish that showcases the essence of Georgian home cooking. In Georgia, “lobio” simply means “beans,” and there are countless variations of this dish, often enriched with nuts, herbs, and spices.
The word lobio translates directly from Georgian as “beans.” In culinary terms, it refers to a hearty dish made from boiled beans, with dozens of regional versions across Georgia. These variations differ by the type of beans used, their color, size, shape, texture, and most importantly, the seasonings and additional ingredients.
Historically, the dish traces back to ancient times, when it was made with hyacinth beans. The more familiar varieties of beans were introduced to Georgian cuisine later, around the end of the 17th century, but the name lobio remained. Whether prepared with white, pink, or red beans, each version has its own subtle flavor notes. It’s best to cook with one variety at a time, as different beans require varying cooking times.
Lobio – Georgian Bean and Walnut Stew
Ingredients
Method
- Beans pour overnight with water. In the morning, drain the water and cook 2 hours. If you use canned beans, skip this step.500 g red beans
- Peel onions, finely chop, fry.2 pcs onion
- Part of walnuts chop, part leave intact.100 g walnuts
- chopped walnuts
- Once the beans are ready, drain and cool. After cooling, add the fried onions, nuts, chopped coriander, salt.salt
- It is important to use exactly cilantro, as it gives the dish a special flavor and aroma. In general, it is difficult to imagine Georgian cuisine without cilantro.1 bunch cilantro
🍽 Serving Suggestion:
Lobio can be served warm or at room temperature, often accompanied by mchadi (Georgian cornbread) or pickled vegetables.
Enjoy your meal!