Entree: Georgia – Imereti – ლობიო ➤ lobio (Hearty Georgian stewed and mashed red beans seasoned with herbs, walnuts, and vinegar)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Additional 1 hr

Total 1 hr 55 min

Ingredients

- 2 cups (400 g) dried red kidney beans
- 8 cups (1.9 L) water for cooking beans
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 3/4 cup (90 g) walnuts, finely chopped or crushed
- 1/2 cup (30 g) fresh cilantro, finely chopped
- 1/2 cup (30 g) fresh parsley, finely chopped
- 4 scallions (green onions), thinly sliced
- 2 tbsp (30 ml) red wine vinegar or pomegranate vinegar
- 1 tsp (5 g) ground blue fenugreek (utskho suneli) or fenugreek powder
- 1 tsp (5 g) ground coriander
- 1 1/2 tsp (9 g) salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 small hot pepper, finely chopped (optional)

Instructions

1. Rinse the dried beans and soak in cold water overnight or use a quick-soak method: cover with water, bring to a boil 2 minutes, remove from heat and soak 1 hour. Drain and rinse.
2. Place soaked beans in a large pot, add 8 cups (1.9 L) fresh water, bring to a simmer and cook gently until tender, about 1 to 1 1/2 hours; skim foam as needed. Drain, reserving about 1 cup (240 ml) cooking liquid.
3. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes. Add garlic and cook 1 minute more.
4. Mash about one-third of the cooked beans with a potato masher or pulse briefly in a food processor to create body; leave the rest whole for texture.
5. In a large bowl or back in the pot, combine mashed and whole beans, sautéed onion and garlic, chopped walnuts, cilantro, parsley, scallions, fenugreek, coriander, vinegar, salt, and pepper. Add reserved cooking liquid as needed to reach a thick, stewy consistency.
6. Simmer the mixture gently 10–15 minutes to marry flavors, stirring occasionally and adjusting seasoning. Stir in chopped hot pepper if using.
7. Serve warm or at room temperature, garnished with extra herbs and a drizzle of oil, traditionally with bread or mchadi (cornbread).