Georgian Bean and Walnut Stew (Lobio)

This Georgian Bean Walnut Stew is a deeply comforting, flavour-packed dish made with tender red kidney beans, ground walnuts, aromatic herbs, and plenty of garlic. Known traditionally as Lobio, this classic Georgian recipe can be served warm as a hearty main or chilled as a mezze-style appetizer, making it both versatile and timeless.

Hey folks – how are you doing? I hope you all had a nice relaxing weekend, and you are ready for new week!

Also, can you find Daisy in today’s pictures? :)

Georgian Cuisine

Today I am excited to introduce you a dish many of you are probably not familiar with. But what I am quite sure is that regardless which part of the world you live, you have heard at least something about Georgian cuisine. In fact, it has been quite trendy recently, so at least you may have seen or tried (lucky you, then!) Khachapuri, probably the most prominent dish.

In a nutshell, Georgian cuisine is generally hearty, comforting, and somewhat quite heavy but still balanced. It uses a lot of meat and poultry, vegetables, legumes (particularly, beans), nuts, cheese, leavened dough, and spices. Georgian cuisine has a distinct character, while sharing some similarities with other national cuisines, prominently, with the Middle East and the Caucasus.

Be sure to check other Georgian recipes:

• Chakhokhbili – Georgian Chicken Stew
• Kuchmachi – Georgian Offal Stew (with walnuts and pomegranate)
• Satsivi – Chicken in Walnut Sause (Georgian Cuisine)

Georgian Bean and Walnut Stew (Lobio)

There are many varieties of lobio, both hot and cold as well as the variation of ingredients. However, the staple ingredients are various kinds of beans, walnuts, onions, garlic, and coriander (cilantro). As with many Georgian dishes, lobio is also spicy, but not necessarily hot. Not all variations contain pomegranate seeds, but I personally loved them – they add some necessary freshness and colour!

And yes, while I am not a huge fan of cilantro, it is a must here (and indeed, it works quite nicely!)

While there are many ways of making lobio, one is the most common recipes is typically made with dark red kidney beans. They are cooked and then partially mashed with garlic, onions, walnuts, coriander, and spices. Also, typically red kidney lobio is served cold, while a hot version is usually made with white beans. (But honestly, it is so good either way!) Finally, if you want to make it authentic, do not replace dried beans with canned stuff.

Khmeli Suneli

Spices and herbs are absolutely important in Georgian cuisine. Unfortunately, some of them may be quite challenging to find where in you live.

Typically, lobio calls for chili pepper, satureja (winter savoury), fenugreek, and marigold petals. Alternative option can be Khmeli Suneli – an aromatic blend of dried herbs and spices. It typically contains ground coriander seeds, marigold, fenugreek, and few other. It does not seem that it is commonly used for making lobio, but my mom – who had some Georgian roots – would always add it. Besides, it is easier to find Khmeli Suneli online or even in an international department of your grocery store, rather than hunting each of the ingredients separately.

Ingredients You’ll Need for This Georgian Bean Walnut Stew

For this Georgian Bean Walnut Stew, you’ll need a short list of classic ingredients that work together to create Lobio’s signature flavour.

• Red kidney beans: Dried beans cooked until tender form the base of this stew, offering body and creaminess once partially mashed.
• Walnuts: Finely chopped walnuts add richness, texture, and the unmistakable Georgian character to Lobio.
• Olive oil: Used for gently sautéing the aromatics and building flavour.
• Onion: Finely minced onion provides sweetness and depth.
• Garlic: Essential for Lobio, adding warmth and pungency.
• Chili pepper: Optional, but recommended if you enjoy a little heat.
• Khmeli Suneli: A classic Georgian spice blend that defines the dish; see notes for substitutions.
• Fresh herbs: Cilantro is traditional, though parsley or a mix of both works well.
• Salt and black pepper: Season to taste.
• Pomegranate seeds: Optional, but lovely for garnish and a fresh, tangy contrast.

How to Make Georgian Lobio

To make this Georgian Bean Walnut Stew, soak the beans overnight, then simmer them until fully tender. Once cooked, lightly mash about half of the beans, keeping the rest whole, and reserve some of the cooking liquid.

Meanwhile, finely chop the walnuts and sauté the onion in olive oil until soft and translucent. Add garlic and spices, cooking just until fragrant. Stir in the beans, walnuts, and enough reserved liquid to create a thick, spoonable consistency. Finish with fresh herbs and adjust seasoning to taste.

Lobio can be served warm as a main dish or cooled and enjoyed as an appetizer with crusty bread. Garnish with pomegranate seeds if desired, and refrigerate leftovers for up to four days.

I hope you like this Georgian Bean Walnut Stew, and you will make it a try.  If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.

Cheers!

Lobio – Georgian Bean and Walnut Stew

Recipe by Ben | Havocinthekitchen

Georgian Bean Walnut Stew (Lobio) made with red kidney beans, walnuts, garlic, and herbs. A traditional Georgian dish served hot or cold.

Course: Mains and Comfort DishesCuisine: Georgian, Vegetarian

5.0 from 2 votes

Print

Servings

8-10

servings

Prep time

40

minutes

Cooking time

20

minutes

Inactive

10-12

hours

Cook Mode

Keep the screen of your device on

Ingredients

• 2 cup (ab. 400 gr.) dry Red Kidney beans

• 1 cup (130 gr.) walnuts

• 2 tbsp. (30 ml.) olive oil

• 1 large onion, finely minced

• 2-3 garlic cloves, minced

• 1/4 – 1/2 tsp. chili pepper, optional for a hot version

• 1-2 tsp. Khmeli Suneli or the combination of herbs and spices (chili pepper, satureja (winter savoury), fenugreek, and marigold petals) (*See Notes)

• 1 cup chopped cilantro – can use parsley or combine cilantro and parsley

• salt and pepper, to taste

• 1/2 cup pomegranate seeds, for garnish, optional

Directions

• Rinse the beans and place them in a bowl with water; it should cover the beans by 3-4 inches. Soak the beans overnight or for 10-12 hours.
• Drain the soaked beans and rinse them a few times. Transfer the beans into a cooking pot, fill it with water to cover the beans by 1-2 inches. Bring the beans to a boil, then reduce and simmer for 1 to 2 hours; until they are soft (cooking time may vary due to different reasons, but on average they should be ready in 1.5 hours or so.)
• Drain the beans reserving the cooking liquid. Using a potato mash or wooden spoon, gently mash the beans – just enough to crush roughly half of beans, and leaving the rest intact. Set aside.
  
• Pulse the walnuts in a food processor until they are chopped not too fine (the size of grains). Set aside
• In a large pan or pot, heat the olive oil over medium heat. Add the onions and sauté for about 7-10 minutes, soft and translucent.
• Add the garlic and cook for another minute, until fragrant.
• Stir in the Khmeli Suneli or the combination of dried herbs and spices; you can add some extra chili flakes if you prefer some heat. Cook for another minute.
• Stir in the cooked and partially mashed beans along with the chopped walnuts and some reserved liquid, to loosen up the sauce. Cook for just a few minutes to combine. Stir in the cilantro. Try and season with more salt, chili, or even Khmeli Suneli, if desired. You may also need to add more of the reserved liquid to reach the desired consistency.
• Serve lobio either cold (appetizer) or hot (main course), with some hearty bread and if desired, sprinkled with some pomegranate seeds. Keep any leftovers refrigerated for up to 4 days.

Notes

• Typically, lobio calls for chili pepper, satureja (winter savoury), fenugreek, and marigold petals. Alternative option can be Khmeli Suneli – an aromatic blend of dried herbs and spices. It typically contains ground coriander seeds, marigold, fenugreek, and few other. It does not seem that it is commonly used for making lobio, but it is easier to find Khmeli Suneli online or even in an international department of your grocery store, rather than hunting each of the ingredients separately.