Georgian Lobio
A rustic red bean stew with walnuts, garlic, coriander, herbs, and red wine vinegar served with bread.
Equipment
- Large saucepan
- Skillet
- Potato masher
- Chef's knife
- Mixing bowl
Ingredients
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