Entree: Russia – Caucasus Russia – ლობიო ➤ Lobio (Georgian-style seasoned red bean stew or mashed beans with walnuts and fresh herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 1 lb (454 g) dried red kidney beans, soaked overnight and drained
- Water for cooking beans
- 1 bay leaf
- 3 tbsp (45 ml) vegetable oil
- 1 medium red onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 9 g)
- 1/2 cup (120 ml) finely chopped walnuts (about 60 g)
- 1 cup (packed) fresh cilantro, chopped (about 25 g)
- 3 green onions, thinly sliced (about 1.5 oz / 45 g)
- 2 tbsp (30 ml) red wine vinegar or pomegranate vinegar
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) crushed red pepper flakes, or to taste
- 1 tsp (5 g) salt, or to taste
- Freshly ground black pepper to taste
- 1/4 cup (60 ml) reserved bean cooking liquid or water as needed
- 1/4 cup (40 g) pomegranate arils (optional, for garnish)

Instructions

1. Place soaked, drained beans in a large pot and cover with fresh water by 2 inches (5 cm). Add bay leaf, bring to a boil, reduce heat, and simmer gently until beans are very tender, 1–1½ hours. Skim foam as needed. Drain, reserving about 1/2 cup (120 ml) cooking liquid, and discard bay leaf.
2. While beans are hot, reserve 1 cup (240 ml) whole beans for texture. Mash the remaining beans coarsely with a fork or potato masher, adding reserved cooking liquid as needed to reach a thick, stew-like consistency.
3. In a skillet, heat vegetable oil over medium heat. Sauté chopped red onion until soft and translucent, 5–7 minutes. Add garlic and cook 30 seconds more. Transfer onion and garlic to the mashed beans.
4. Stir in chopped walnuts, cilantro, green onions, red wine vinegar, ground coriander, crushed red pepper, salt, and pepper. Fold in the reserved whole beans to give the mixture body. Adjust consistency with additional reserved cooking liquid or water to reach a moist, spreadable stew.
5. Taste and adjust seasoning; warm gently for 3–5 minutes to meld flavors, or chill and serve at room temperature. Garnish with pomegranate arils if using and serve with crusty bread or traditional flatbread.