Entree: Georgia – Adjara – ლობიო ➤ Lobio (Hearty Georgian red bean stew or mash flavored with walnuts and herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 40 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) dried red kidney beans
- 6 cups (1.4 L) water for cooking beans, plus extra as needed
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup (120 g) walnuts, finely ground
- 2 tbsp (30 ml) red wine vinegar
- 1 medium tomato, finely chopped
- 1 tsp (2 g) khmeli-suneli (Georgian spice mix)
- 1 tsp (2 g) ground coriander
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (2.5 g) crushed red pepper flakes (optional)
- 1 tsp (5 g) salt, adjust to taste
- 1/2 cup (15 g) fresh cilantro, chopped
- 3 scallions, thinly sliced
- 2 tbsp (30 ml) cold-pressed walnut oil or extra vegetable oil for finishing (optional)

Instructions

1. Rinse the dried beans, then place in a bowl and cover with cold water by several inches; soak at least 6 hours or overnight. Drain and rinse.
2. Put the soaked beans in a large pot with 6 cups (1.4 L) fresh water. Bring to a boil, reduce heat, and simmer gently until very tender, about 1 to 1 1/2 hours; add more water if needed so beans remain covered.
3. While beans cook, heat 3 tbsp (45 ml) vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 6–8 minutes. Add the garlic and cook 1 minute more.
4. Stir in the chopped tomato, khmeli-suneli, ground coriander, and black pepper. Cook until tomato breaks down, about 4–5 minutes. Remove from heat.
5. When beans are tender, reserve about 1 cup (240 ml) of cooking liquid, then drain most of the beans. Mash roughly half the beans in the pot with a potato masher or back of a spoon so texture is thick but still slightly chunky.
6. Fold the sautéed onion-tomato mixture into the beans. Stir in the ground walnuts and red wine vinegar, adding reserved bean liquid a little at a time to reach a thick, spreadable consistency. Simmer gently 8–10 minutes to meld flavors; add salt and adjust seasoning.
7. Remove from heat and stir in chopped cilantro and sliced scallions. Drizzle walnut oil or a little extra vegetable oil over the top if using.
8. Serve warm as a main with crusty bread, mchadi (cornbread), or as part of a Georgian spread.