Taste of Georgia: Lobio & More
A hearty and flavorful traditional Georgian kidney bean stew, often seasoned with fresh herbs and spices like coriander and fenugreek. It's a staple comfort food, typically served with Georgian bread or cornbread.
Ingredients
- 2 cups dried kidney beans soaked overnight
- 4 cups water fresh for cooking
- 2 tbsp olive oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1/2 cup fresh cilantro chopped
- 1/4 cup fresh parsley chopped
- 1 tsp ground coriander
- 1/2 tsp ground fenugreek
- 1/4 tsp red pepper flakes optional
- 2 tbsp apple cider vinegar
Instructions
- Soak kidney beans overnight, then drain and rinse thoroughly.
- Place beans in a large pot with 4 cups of fresh water. Bring to a boil, then reduce heat and simmer until tender, about 1.5-2 hours. Drain most of the water, leaving about 1 cup with the beans.
- While beans cook, heat olive oil in a separate pan over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Add the sautéed onion and garlic mixture to the cooked beans. Stir in the chopped fresh cilantro, parsley, ground coriander, ground fenugreek, and red pepper flakes (if using).
- Using a potato masher or a fork, gently mash a portion of the beans directly in the pot until you reach your desired consistency, leaving some whole for texture.
- Stir in the apple cider vinegar, and season generously with salt and black pepper to taste. Allow the mixture to simmer gently for 10-15 minutes, letting the flavors meld together beautifully.
- Serve the Lobio warm, traditionally accompanied by Georgian Mchadi (cornbread) or other rustic bread.
Notes
For a quicker version, use canned kidney beans, drained and rinsed. Adjust spice levels to your preference, adding more red pepper flakes for heat. Serve with Mchadi (Georgian cornbread) or crusty bread for a complete meal.