Welcome to a taste of Georgia! Today, we're diving into one of the most beloved and iconic dishes of Georgian cuisine: Lobio. The name itself simply means "beans" in Georgian, but the dish is so much more than that. It's a hearty, soulful stew that embodies the country's reputation for warm hospitality and rich, complex flavors. This recipe for White Bean Lobio combines creamy beans, the earthy crunch of walnuts, the fragrance of cilantro and garlic, and a special kick from the unique Georgian spice blend, khmeli-suneli. Whether you're a seasoned fan of Caucasian cuisine or trying it for the first time, this comforting dish is sure to win you over.
White Bean Lobio
Ingredients for White Bean Lobio
- 200 g dry white beans
- 150 g yellow onion
- 4 cloves garlic
- 40 g cilantro
- 35 g tomato puree
- 50 g walnuts
- 30 g vegetable or olive oil
- 1 head of red sweet onion
- 30 g apple cider vinegar
- black and red pepper
- khmeli-suneli
- salt to taste
How to Make White Bean Lobio
Put the beans in a pot and cover with water.
Pour apple cider vinegar over the chopped onion.
Add onion and garlic to a deep cast-iron skillet.
Sort through the dry white beans and cover them with cold water. Let them soak for 10-12 hours. Drain the water and rinse the beans under running water. Place the beans in a pot and cover with fresh water. Bring to a boil over low heat, skimming off any foam. Cover the pot and simmer on low heat for 2 hours. Salt to taste about 15 minutes before they are done. If the water evaporates during cooking, add more boiling water.
Dice the sweet red onion into small cubes, about the size of a pomegranate seed. Pour apple cider vinegar over the chopped onion and let it marinate. If the vinegar is too strong, dilute it with some cold boiled water.
Finely chop the garlic. Finely chop the yellow onion. Pour vegetable or olive oil into a deep cast-iron skillet, then add the onion and garlic.
Sprinkle with salt and add a teaspoon of khmeli-suneli.
Finely chop fresh cilantro.
Transfer the cooked white beans to the sautéed vegetables.
Sprinkle with salt and add a teaspoon of khmeli-suneli (a traditional Georgian spice blend). You can also try this dish with Svanetian salt (a Georgian spice blend from the Svaneti region, containing salt, garlic, and various spices) for an incredibly delicious result.
Sauté the onion with garlic and spices over low heat for 7 minutes. Finely chop the fresh cilantro and add the chopped herbs to the skillet.
Transfer the cooked white beans to the skillet with the sautéed vegetables. If there’s a little broth left from cooking the beans, pour about half a cup into the skillet; the broth will help meld the flavors together.
Add thick tomato puree.
Add the crushed walnuts to the beans.
Mix everything well and turn off the heat.
Add thick tomato puree or canned tomatoes in their own juice (peeled). Season with ground red and black pepper to taste. Stir and cook over medium heat for 5-7 minutes after the sauce comes to a boil again.
Toast the walnuts in a dry skillet or in a hot oven. Grind the walnuts in a blender or crush them in a mortar and pestle. Add the ground walnuts to the beans.
Mix everything well and turn off the heat. If the dish seems too thick, you can add a little more of the bean broth.
Garnish the lobio with pickled red onion.
Spoon the white bean lobio onto a plate. Garnish with the pickled red onion. If you’re not a fan of pickled onions, you can sprinkle pomegranate seeds on top instead. This dish can be served hot as a main course. Lobio is also excellent served cold as a delicious vegetable appetizer.
And there you have it—a beautiful bowl of authentic Georgian Lobio, ready to be enjoyed! This dish is a wonderful example of how simple ingredients can be transformed into something truly special. Serve it hot with a side of crusty bread like Georgian shoti to soak up all the delicious sauce, or let it cool and enjoy it as part of a traditional "supra" (a Georgian feast) alongside other appetizers. It's a fantastic, naturally vegan and gluten-free option that's both nourishing and deeply satisfying. We hope you love this taste of Georgia as much as we do. Enjoy your meal, or as they say in Georgia, "Gemrielad miirtvit!"
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