Lobio (ლობიო)

120 min

4 servings

Lobio (ლობიო), meaning "beans" in Georgian, is an iconic vegetarian dish at the heart of Georgian culinary tradition, far more than just a simple bean dish. This hearty stew is a cornerstone of Georgian cuisine, showcasing the country's love for vibrant, balanced flavors. Always prepared without meat, lobio combines the earthy taste of beans with aromatic herbs, warm spices, and tangy elements like pomegranate juice or tkemali (sour plum sauce). Its texture can range from a thick stew to a dip-like consistency, and it's often served with mchadi (Georgian cornbread), fresh herbs, or pickles. The versatility of lobio-whether spicy, tangy, or herbaceous-makes it a perfect dish for both everyday meals and festive supra feasts, where Georgians gather to share food and toasts. Lobio is a true reflection of Georgia's culinary soul, bringing warmth and connection to every table.

This classic lobio nigzit recipe uses your specified ingredients, including chopped walnuts, and follows your method: frying only the onion in a pan and adding all other ingredients after combining with the beans. This flavorful, vegetarian dish features a rich walnut texture, a tangy pomegranate kick, and fresh herbaceous notes, making it a perfect introduction to Georgian cuisine at home.

Servings: 4

Ingredients

500 g dried red or pinto beans (or 3 cans of cooked beans, drained and rinsed)
1 large onion, finely chopped
4 cloves garlic, minced
2 bay leaves
1 tsp ground dried coriander
1 tsp dried savory or thyme
50 g fresh cilantro, finely chopped
100 ml pomegranate juice (unsweetened)
Cayenne pepper, to taste (start with 1/4 tsp for mild heat)
100 g chopped walnuts (ground to a coarse paste, retaining some texture)
Salt, to taste
2 tosp vegetable oil (or sunflower oil)
Water, as needed (for cooking beans or adjusting consistency)

Cooking Instructions

Prepare the Beans:

• If using dried beans, rinse 500 g beans thoroughly and soak in cold water overnight (8-12 hours).

• Drain and rinse the soaked beans. Place in a large pot with about 2 liters of fresh water and add 2 bay leaves.

• Bring to a boil, then reduce to a simmer and cook for 1-1.5 hours until the beans are soft but hold their shape, skimming foam as needed. Drain, reserving 1 cup of cooking liquid, and remove the bay leaves.

• If using canned beans, skip this step and simply drain and rinse.

Fry the Onion:

• Heat 2 tbsp vegetable oil in a skillet over medium heat.

• Add the finely chopped onion and sauté for 5-7 minutes, stirring occasionally, until soft and golden.

Combine Onion with Beans:

• In a large pot, place the cooked (or canned) beans. Add the sautéed onion and mix well to combine.

Add Remaining Ingredients and Simmer:

• To the beans and onion, add 4 minced garlic cloves, 1 tsp ground coriander, 1 tsp dried savory (or thyme), 100 g chopped walnuts, 100 ml pomegranate juice, and 50 g chopped fresh cilantro (reserving a pinch for garnish).

• Pour in about 1/2 cup of reserved bean cooking liquid (or water if using canned beans).

• Season with cayenne pepper and salt to taste. Start with 1/4 tsp cayenne and adjust for your preferred heat level.

• Bring to a gentle simmer and cook for 10-15 minutes to meld the flavors. Add more liquid if needed to achieve a thick, stew-like consistency (not too soupy or too dry).

Final Adjustments:

• Simmer for an additional 5 minutes, stirring occasionally. If the lobio thickens too much, add a splash of water or reserved bean liquid.

• Taste and adjust seasoning with more salt, cayenne, or pomegranate juice for extra tanginess if desired.

Serve:

• Remove from heat and let rest for 5 minutes to allow the flavors to settle.

• Serve warm in bowls, garnished with a sprinkle of fresh cilantro. Pair with mchadi (Georgian cornbread), crusty bread, or flatbread, and optionally a side of pickles or Georgian cheese like sulguni.

Chef's Note

• Bean Texture: Cook beans until soft but intact for authentic lobio. Overcooking can make the stew mushy, though some prefer a creamier texture.

• Walnuts: Grind walnuts in a food processor or mortar and pestle to a coarse paste for a rich, creamy texture.

• Pomegranate Juice: Use pure, unsweetened pomegranate juice for vibrant tanginess. If unavailable, substitute with 1-2 tbsp tkemali (sour plum sauce) or a splash of red wine vinegar.

• Seasoning: Adjust cayenne and salt gradually to balance heat and flavor to your taste.

• Storage: Lobio tastes even better the next day as flavors deepen. Store in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of water if needed.
Variations

• Spicy Lobio: Increase cayenne or add a chopped fresh chili for extra heat.

• Tkemali Lobio: Replace pomegranate juice with 2-3 tbsp tkemali for a classic sour plum flavor.

• Herb Variations: Add fresh parsley or dill alongside cilantro for extra freshness.