Lobio (Traditional Georgian Bean Dish)
Lobio is a traditional Georgian bean dish made with red beans, sautéed onions, walnuts, coriander, and khmeli-suneli. Blended to a coarse texture, it's hearty, flavourful, and perfect with fresh bread!
Equipment
- Medium saucepan (for cooking beans)
- Skillet (for sautéing onions)
- Blender or food processor (for blending ingredients)
- Knife and cutting board
- Wooden spoon or spatula
- Mixing bowl (optional)
Ingredients
- 250 g Red beansor kidney beans, pinto beans: dry
- 1 medium Red onion finely chopped
- 1 tbsp Coriander seeds or a small bunch of fresh cilantro
- 50 g Walnuts ground to a coarse powder
- 2 tbsp Khmeli-Suneli or substitute with a mix of coriander, fenugreek, and marjoram
- 1/2 tbsp Salt or to taste
- 1 Pinch Piri-piri or chilli powder optional
- 1 tbsp Olive oil optional, for garnishing
Instructions
Prepare the Beans
- Soak beans overnight in water. Rinse and drain before cooking.
- Cook the beans in a saucepan with fresh water for 1–1.5 hours or until tender. Drain and set aside.
Sauté the Onion
- Heat a skillet and sauté the finely chopped red onion over medium heat until translucent.
Combine Ingredients
- In a blender or food processor, add the cooked beans, sautéed onion, coriander seeds (or fresh cilantro), walnuts, khmeli-suneli, and salt.
- Pulse the mixture to achieve a coarse texture. Avoid over-blending into a smooth paste.
Final Touches
- Transfer the mixture to a serving bowl. Adjust seasoning with salt or spices if needed.
- Garnish with olive oil and fresh cilantro leaves (optional).
Notes
- Texture Matters: Pulsing instead of continuous blending helps retain the dish’s rustic character.
- Customise Flavours: Add more or less spice, herbs, or salt to match your preference.
- Serving Suggestions: Serve warm or at room temperature with fresh bread or as a side dish.
- Hummus Twist: Replace walnuts with tahini and blend until smooth for a creamy, hummus-like version.
