Lobio: Georgian Bean Stew

This spiced red bean stew is a staple on Georgian tables. Simple to make yet incredibly delicious, this bean dish is sure to become a favourite. It is typically served with a side of mchadi (a Georgian cornbread) and various pickled vegetables.

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Servings 4

Prep Time 10

Total Time 2 10

Ingredients

400 g (2 cups) dried red kidney or pinto beans soaked overnight in cold salted water (15g/1 tbsp salt per litre)
½ large yellow onion
150 g (1 cup) walnut halves ground
5 cloves garlic minced
1½ tsp blue fenugreek
1 tsp ground coriander seed
½ tsp dried summer savory or thyme
¼ tsp cayenne pepper
15 g (½ cup) fresh cilantro chopped
60 ml (¼ cup) tkemali or 100% pomegranate juice (see note)

Instructions

Drain and rinse beans and transfer to a large saucepan. Cover with about 5 centimetres of cold water seasoned with 1-2 tsp of salt. Bring to a simmer and cook until beans are tender, about 1-1.5 hours.
Drain beans, reserving about 500 ml (2 cups) of cooking liquid. Transfer to a bowl and set aside.
In a separate bowl, combine walnuts, garlic, fenugreek, coriander, savory, cayenne pepper and 2/3 of the cilantro and mix until the walnuts are moist.
Heat 1 tbsp of neutral oil in a heavy saucepan over medium-low heat until shimmering, add onions and saute until translucent but not browned, about 5 minutes. Add walnut mixture and cook, stirring constantly, until fragrant, about 1 minute. Add tkemali or pomegranate juice, stir to combine.
Add cooked beans to pot along with about 250 ml (1 cup) of the reserved cooking liquid. Using a potato masher, mash beans until only about ¼ of them are whole, adding more cooking liquid as necessary to loosen the consistency - it should be the consistency of a thick stew, not too soupy.
Allow to simmer for about 5 minutes while flavours meld, add remaining cilantro, and serve immediately.

Video

Notes

You can either make tkemali yourself or purchase it online. If using pomegranate juice then make sure it's 100% like this one. 1-2 tbsp of lemon juice can be substituted if you cannot find either of these.

Make Ahead

Stored in an airtight container in the fridge, the lobio will keep for up to 4 days. Reheat gently in a saucepan over medium-low heat, adding a splash of water to loosen the consistency if needed.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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