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Georgian lobio red bean stew with walnuts, coriander, garlic, herbs, pickles, and crusty bread.

Georgian Lobio

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A rustic red bean stew with walnuts, garlic, coriander, herbs, and red wine vinegar served with bread.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Georgian
Calories: 430
Ingredients Equipment Method Nutrition Notes

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

Equipment

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

Method
 

Build the base:
  1. Heat the olive oil in a large saucepan over medium heat. Cook the onion for 6 minutes, until soft and lightly golden.
  2. Add the garlic, coriander, blue fenugreek, paprika, bay leaf, and salt. Cook for 1 minute.
Simmer the beans:
  1. Add the beans and water. Bring to a gentle simmer and cook for 12 minutes, stirring occasionally.
  2. 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:
  1. Mix the walnuts, cilantro, and parsley into the warm lobio, reserving a little for garnish.
  2. Serve warm or at room temperature with bread, pickled vegetables, and the remaining herbs and walnuts.

Nutrition

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

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.