Georgia's Classic White Bean Lobio Recipe

An incredibly tasty and satisfying dinner for the whole family! White bean lobio, classically Georgian, will perfectly diversify your daily menu. Many people will like this dish and will amaze with its unique taste. White beans can be easily replaced with red ones, it will turn out just as appetizing.
cook time: 2h 10 min
Maya Lindell
Georgia's Classic White Bean Lobio Recipe

Nutrition Facts (per serving)

159
Calories
10g
Fat
13g
Carbs
5g
Protein

Ingredients (10 portions)

Basic:

Garlic 3 clove
Chilli 0.5 pc
Salt to taste
Ground coriander 1 tsp
Walnuts 50 g
Bulb onions 2 pc
Vegetable oil 3 tbsp
Greenery to taste
Khmeli-suneli 1 tsp
White beans 400 g
Grape vinegar (white) 50 ml

Recipe instructions

Step 1

Step 1
How to make lobio from white beans in a classic Georgian way? Experienced housewives let the beans soak the night before cooking. After this, it becomes softer, cooks faster, and the risk of gases in the gastrointestinal tract is reduced;

Step 2

Step 2
First, completely submerge the beans in cold water overnight. In the morning, rinse, place in a saucepan, pour water two fingers above the level of the beans. Cook in a saucepan on the stove over low heat for about an hour and a half and carefully monitor the heat. When cooking beans in Georgia, bay leaves are added.

Step 3

Step 3
The second significant ingredient after legumes is onion. There must be a lot of it. Peel the onion, finely chop and simmer in vegetable oil. It is advisable to simmer the onion for a long time, but do not let it fry. Read about how to choose the perfect frying pan, as well as how to choose the right vegetable oil in separate articles, links at the end of the recipe.

Step 4

Step 4
Itʼs time for walnuts. Chop them with a knife or pound them in a mortar.

Step 5

Step 5
Prepare the spices to season our lobio. Peel 3-4 cloves of garlic, finely chop half a chili pepper (you can take dry hot pepper), take a teaspoon each of suneli hops and ground coriander seeds, you can add wine vinegar for a sour taste.

Step 6

Step 6
Drain some of the broth and leave it, we may need it. Crush the beans. Some of the beans should remain whole, and some should be crushed, but it should not turn into a puree. In Georgia, a special wooden device is used for this. I use a regular potato masher.

Step 7

Step 7
Now add stewed onions, chopped walnuts, spices to the lobio and stir.

Step 8

Step 8
Add chopped garlic, chili pepper, and wine vinegar there. In the absence of wine vinegar, you can replace it with apple cider vinegar. Stir and, if necessary, add some of the drained bean broth. Lobio should not be too thick. Simmer everything together for another 15 minutes.

Step 9

Step 9
At the end, add chopped greens to the almost finished lobio. In Georgia, cilantro and celery are usually added. I added parsley and a little dill.

Step 10

Step 10
Lobio can be eaten as a hot main course, but lobio is also served cold as an appetizer.

Additional rubrics

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