Entree: Georgia – Kakheti – ლობიო ➤ Lobio (Hearty Georgian stewed red kidney beans flavored with garlic, herbs, and walnuts)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Additional 8 hrs

Total 8 hrs 45 min

Ingredients

- 2 cups (400 g) dried red kidney beans
- 6 cups (1.44 L) water for cooking beans, plus more as needed
- 3 tbsp (45 ml) vegetable oil or sunflower oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) blue fenugreek (utskho suneli) or 1/2 tsp (1 g) ground fenugreek as substitute
- 3/4 cup (90 g) walnuts, finely chopped or ground
- 2 tbsp (30 ml) red wine vinegar
- 2 tbsp (8 g) chopped fresh cilantro
- 1 tbsp (4 g) chopped fresh parsley
- 1/2 tsp (2.5 g) hot paprika or red pepper flakes (adjust to taste)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) pomegranate seeds for garnish (optional)

Instructions

1. Rinse the dried beans and soak overnight in cold water (or quick-soak by covering with boiling water and resting 1 hour). Drain and rinse.
2. Place soaked beans in a pot, cover with 6 cups (1.44 L) fresh water, bring to a simmer and cook gently until tender, about 1 to 1 1/2 hours; skim foam and add water if needed. Drain, reserving about 1 cup (240 ml) of the cooking liquid.
3. While beans cook, heat oil in a skillet over medium heat. Add chopped onion and sauté until soft and golden, 6–8 minutes. Add garlic, ground coriander, and blue fenugreek and cook 1 minute until fragrant.
4. Stir the sautéed onion mixture into the cooked beans. Add 1/2 the reserved cooking liquid and mash roughly with a wooden spoon or potato masher so the mixture becomes slightly creamy but still chunky.
5. In a small bowl, combine the chopped or ground walnuts with red wine vinegar and a tablespoon of the reserved cooking liquid to form a loose paste; stir this walnut mixture into the bean pot.
6. Add chopped cilantro, parsley, paprika, and adjust consistency with additional cooking liquid if too thick. Simmer gently 5–10 minutes to meld flavors. Season with salt and pepper to taste.
7. Transfer to a serving bowl, drizzle with a little extra oil if desired, and garnish with pomegranate seeds and additional fresh herbs. Serve warm or at room temperature with crusty bread or mchadi.