A hearty, traditional Georgian bean stew perfect for cozy dinners
Lobio, a cherished staple of Georgian cuisine, is more than just a bean stew – it’s a celebration of simple ingredients transformed into something extraordinary. This warming dish has been gracing Georgian tables for generations, combining the earthiness of red kidney beans with aromatic herbs and spices. Perfect for both special occasions and everyday meals, this protein-rich stew represents the heart of Georgian hospitality.
Ingredients
For 4-6 servings:
- 250g (1¼ cups) dried red kidney beans
- 1 large onion, finely chopped
- 2 celery stalks, diced
- 2 medium tomatoes (about 300g/10.5 oz)
- 2 cloves garlic, minced
- 1 bunch fresh coriander (cilantro)
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 chili pepper (optional)
- Salt to taste
- 4-5 cups water for cooking beans
Instructions
- Bean Preparation
- Sort and rinse beans thoroughly
- Soak beans overnight or for at least 6 hours
- Drain and rinse again before cooking
- Cooking the Beans
- Place beans in a large pot with fresh water
- Bring to a boil, then reduce heat to simmer
- Cook for 60-90 minutes until tender but not mushy
- Reserve cooking liquid
- Preparing the Base
- Heat olive oil in a large skillet
- Sauté onions and celery until softened (5-7 minutes)
- Add minced garlic and cook for 1 minute
- Creating the Sauce
- Blend tomatoes until smooth
- Add to the sautéed vegetables
- Stir in paprika and chili (if using)
- Simmer for 2-3 minutes
- Combining Components
- Remove ¼ of cooked beans and blend until smooth
- Add both whole and pureed beans to the vegetable mixture
- Add enough reserved bean liquid to reach desired consistency
- Simmer for 10-15 minutes
- Finishing
- Stir in chopped fresh coriander
- Adjust seasoning with salt
- Let rest for 5 minutes before serving
Nutritional Information
Per serving (1 cup):
- Calories: 260
- Protein: 15g
- Carbohydrates: 45g
- Fiber: 11g
- Fat: 4g
- Iron: 5mg
- Preparation time: 20 minutes
- Cooking time: 1.5-2 hours
- Total time: 2-2.5 hours (plus soaking time)
Cooking Tips and Tricks
- Don’t add salt until beans are fully cooked to ensure tender beans
- Save bean cooking liquid – it adds richness to the final dish
- Mashing some beans helps create a creamy texture
- For extra flavor, add bay leaves while cooking beans
- Toast paprika briefly in oil for enhanced flavor
Variations and Substitutions
- Use black or pinto beans instead of kidney beans
- Add smoked paprika for a deeper flavor
- Substitute cilantro with parsley if preferred
- Include diced carrots for extra vegetables
- Add Georgian spice blend khmeli suneli if available
Common FAQs
Q: Can I use canned beans instead?
A: Yes, use 3 (15oz) cans, drained and rinsed. Reduce cooking time accordingly.
Q: Is this dish vegan?
A: Yes, traditional Georgian Lobio is naturally vegan.
Q: Can I freeze Lobio?
A: Yes, it freezes well for up to 3 months in airtight containers.
Q: Why blend some of the beans?
A: This traditional technique creates a creamier texture while maintaining some whole beans.
Storage and Make-Ahead Tips
- Refrigerate for up to 5 days in an airtight container
- Freeze portions for up to 3 months
- Reheat gently on stovetop, adding water if needed
- Make beans ahead and store in cooking liquid
- Prep vegetables in advance for quicker assembly
