Georgian Lobio (Red Bean Stew)

Georgian lobio is a rustic red bean dish seasoned with walnuts, garlic, coriander, herbs, and a little vinegar for balance.

The beans are gently mashed into a thick, spoonable stew while the walnut and herb mixture brings freshness and texture to every bite.

Mash only part of the beans so the lobio stays rustic rather than turning into a smooth purée.

Serving Suggestions

Serve lobio warm or at room temperature with crusty bread, pickled vegetables, fresh herbs, and a simple cucumber salad.

Recipe Notes

Lobio keeps for up to 4 days refrigerated and often tastes even better the next day.

Georgian Lobio

A rustic red bean stew with walnuts, garlic, coriander, herbs, and red wine vinegar served with bread.

Servings 4 servings

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

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Equipment

• Large saucepan
• Skillet
• Potato masher
• Chef’s knife
• Mixing bowl

Ingredients

 

US CustomaryMetric

 

1x2x3x

Bean stew

• 2 cans red kidney beans 15 oz cans, drained and rinsed
• 1/2 cup water or bean stock
• 2 tbsp olive oil
• 1 medium yellow onion finely diced
• 3 cloves garlic minced
• 1 tbsp red wine vinegar
• 1 tsp ground coriander
• 1/2 tsp ground blue fenugreek optional
• 1/2 tsp paprika
• 1 bay leaf
• 1 tsp salt or to taste

Walnut herb mixture

• 1/2 cup walnuts finely chopped
• 1/4 cup fresh cilantro chopped
• 2 tbsp fresh parsley chopped
• 4 slices crusty bread for serving
• 1/2 cup mixed pickled vegetables for serving

Instructions

 

Build the base:

• Heat the olive oil in a large saucepan over medium heat. Cook the onion for 6 minutes, until soft and lightly golden.
• Add the garlic, coriander, blue fenugreek, paprika, bay leaf, and salt. Cook for 1 minute.

Simmer the beans:

• Add the beans and water. Bring to a gentle simmer and cook for 12 minutes, stirring occasionally.
• Mash about one-third of the beans with a potato masher, leaving the rest whole. Stir in the vinegar and simmer for 5 minutes.

Finish and serve:

• Mix the walnuts, cilantro, and parsley into the warm lobio, reserving a little for garnish.
• Serve warm or at room temperature with bread, pickled vegetables, and the remaining herbs and walnuts.

Notes

• Canned beans make this weeknight-friendly, but cooked dried beans can be used if you have them.
• Adjust the vinegar gradually; lobio should be savory and bright, not sharply sour.

Nutrition

Calories: 430kcalCarbohydrates: 58gProtein: 19gFat: 17gSaturated Fat: 3gSodium: 820mgFiber: 16gSugar: 5g

Calories: 430kcal

Course: Main Course

Cuisine: Georgian

Keyword: Bean Stew, Georgian Beans, Lobio