Entree: Georgia – Tbilisi & Eastern Georgia – ლობიო ➤ lobio (Georgian seasoned stewed kidney beans with walnuts and fresh herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) dried red kidney beans
- 6 cups (1.4 L) water, plus extra as needed
- 2 tbsp (30 ml) sunflower oil or neutral vegetable oil
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 4 cloves garlic, minced
- 1/2 cup (60 g) walnuts, finely ground
- 1/2 cup (packed) fresh cilantro leaves, approx. 25 g, finely chopped
- 3 scallions (green onions), thinly sliced, approx. 2 oz (60 g)
- 1 tsp (2 g) ground blue fenugreek (utskho suneli)
- 1/2 tsp (1.5 g) ground coriander
- 2 tbsp (30 ml) red wine vinegar
- 1/2 tsp (2.5 g) salt, adjust to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (30 ml) pomegranate seeds for garnish (optional)

Instructions

1. Soak the dried beans in cold water to cover overnight (8–12 hours). Drain and rinse.
2. Place soaked beans in a large pot with 6 cups (1.4 L) fresh water. Bring to a boil, reduce heat and simmer until beans are very tender, about 60–90 minutes. Keep some cooking liquid aside when beans are done.
3. While beans cook, heat oil in a skillet over medium heat. Add the chopped onion and cook until soft and golden, about 8–10 minutes. Remove from heat and set aside.
4. In a mortar and pestle or food processor, combine ground walnuts, minced garlic, fenugreek, ground coriander, red wine vinegar, salt and pepper. Process to a thick paste, adding 2–4 tbsp (30–60 ml) reserved bean cooking liquid if needed to achieve a spreadable paste.
5. When beans are tender, drain most of the cooking liquid, reserving about 1 cup (240 ml). Return beans to the pot and lightly mash about one-third of them with a spoon or potato masher to create a creamy base while leaving the rest whole for texture.
6. Stir in the sautéed onions and walnut-garlic paste. Add reserved cooking liquid a little at a time to reach a thick stew consistency. Simmer gently for 10–15 minutes to let flavors meld.
7. Stir in chopped cilantro and sliced scallions. Taste and adjust salt, vinegar or spices as needed.
8. Serve warm or at room temperature, garnished with pomegranate seeds if using, alongside bread, lavash or mchadi.