Georgian · Main
Creamy red beans with coriander, blue fenugreek and herbs.
Photo by Georgian Recipes at Georgia About · CC BY 3.0
Lobio simply means beans in Georgian, and versions are numerous. This clay-pot-inspired preparation partially mashes kidney beans and seasons them with onion, garlic, coriander, blue fenugreek and tart vinegar.
Technique notes
Georgian kitchen
Georgian lobio is a thick red-bean stew seasoned with coriander, blue fenugreek, herbs, vinegar and optional walnuts.
Drain beans, cover with fresh water by 2 inches and boil vigorously for 10 minutes. Add bay and simmer 60–80 minutes until very tender.
Heat oil in a wide pot. Cook onion 10 minutes, then add garlic, coriander, fenugreek and marigold for 30 seconds.
Add drained beans, salt and 1 cup bean liquid. Mash one-third and simmer 12 minutes, adding liquid if stiff.
Remove from heat. Stir in vinegar, walnuts and herbs; rest 15 minutes before serving.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Lobio simply means beans in Georgian, and versions are numerous. This clay-pot-inspired preparation partially mashes kidney beans and seasons them with onion, garlic, coriander, blue fenugreek and tart vinegar.
Refrigerate for up to 4 days; loosen with water when reheating.
Serve warm or room temperature with mchadi cornbread, pickles and fresh herbs.
