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Lobio (Kidney Bean Stew with Walnuts)

The Quirky Foodster Team

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20 minutes (plus overnight soak)
Prep
75 minutes
Cook

Ingredients

  • 400 g (2 cups) dried red kidney beans, soaked overnight (or 2 x 400g tins, drained)
  • 1 large onion, finely chopped
  • 60 g (1/2 cup) walnuts, ground
  • 4 garlic cloves, minced
  • 1 tsp ground coriander seed
  • 1/2 tsp ground blue fenugreek (utskho suneli)
  • 1/2 tsp dried chili flakes
  • 2 tbsp fresh coriander, chopped
  • 30 ml (2 tbsp) sunflower oil
  • Salt, to taste

Method

  1. If using dried beans, drain the soaked beans and simmer in fresh water for 60-75 minutes until tender, then drain, reserving a cup of the cooking liquid.
  2. Heat oil in a pot and sauté the onion for 8 minutes until soft and golden.
  3. Add the garlic, ground coriander, fenugreek and chili flakes, and cook for 1 minute.
  4. Add the cooked beans and ground walnuts, along with a splash of the reserved bean cooking liquid (or water for tinned beans), and simmer for 15-20 minutes until thickened.
  5. Mash a portion of the beans lightly against the side of the pot to thicken the stew further, if desired.
  6. Season with salt and stir through fresh coriander before serving.

Introduction: Lobio is a slow-simmered red kidney bean stew, richly spiced with garlic, coriander and walnuts, served alongside cornbread (mchadi) and pickled vegetables.

Cultural Background: Lobio is a slow-simmered red kidney bean stew, richly spiced with garlic, coriander and walnuts, served alongside cornbread (mchadi) and pickled vegetables. Hearty and inexpensive, it has long been a staple of Georgian fasting periods when meat is avoided.

Tips: Do not add salt until the beans are fully tender — salting too early can toughen the skins.

Variations: A version from Megrelia adds a spoonful of ajika (spicy pepper paste) for extra heat; some households finish the dish with a dollop of Georgian sour plum sauce.

Storage: Refrigerate in an airtight container for up to 4 days; freezes well for up to 2 months.

Reheating: Reheat on the stovetop over low heat with a splash of water, stirring occasionally, for 8-10 minutes.

Nutrition: Approx. 260 kcal, 12 g protein, 10 g fat, 30 g carbohydrate per serving.

FAQs:

Q: Is Lobio vegan?

A: Yes, traditional Lobio is entirely plant-based and is a common dish during Georgian Orthodox fasting periods.

Q: Can I use tinned beans for a quicker version?

A: Yes, tinned kidney beans work well and cut the cooking time significantly — just simmer with the aromatics for 15-20 minutes.

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