Lobio: Hearty Georgian Bean Stew with Herbs and Spices
Lobio is one of those dishes that doesn’t rush. It takes its time, soaks up all the flavors, and rewards you with a bowl of comforting, herby, and beautifully spiced beans. It’s a staple of Georgian cuisine, served in little clay pots with crispy bread and an assortment of pickles. And honestly, it’s proof that beans, when treated with care, can be just as exciting as a slow-cooked meat dish.
I’ve eaten my fair share of lobio in Georgia—some more stew-like, some drier and almost like a bean spread, some heavy on garlic, others packing a serious spice punch. This version falls somewhere in between: creamy but with enough texture, fragrant with coriander and Georgian spices, and deeply satisfying.
How to Choose the Right Beans for Lobioh
The beans are the star of the show here, so picking the right ones makes all the difference. You want beans that are flavorful, starchy, and creamy when cooked, but still hold some texture.
- Traditional Choice: Red kidney beans or small red Georgian beans (like Rachuli Lobio or Kutaisi beans). These have a deep, earthy flavor and break down beautifully when mashed.
- Alternatives: If you can’t find these, look for Borlotti beans, pinto beans, or cranberry beans—all of which have a naturally creamy texture.
- Avoid: Black beans or navy beans. They tend to be too firm or too pasty for the ideal lobio texture.
For the best results, try to buy heirloom beans from a local market or a trusted brand—mass-produced supermarket beans often lack the deep flavor that makes lobio so special.
A Note on Spices: The Secret to That Georgian Flavor
Georgian cuisine is all about bold, fragrant spices that layer together to create something both comforting and exciting. In lobio, the spices play a crucial role in bringing out the richness of the beans.
One of the most essential ingredients in this dish is Utskho Suneli, also known as blue fenugreek. It has a slightly nutty, earthy flavor with hints of maple and hay—kind of like a cross between fenugreek and mild curry. It’s what gives many Georgian dishes their unmistakable aroma.
If you can’t find Utskho Suneli, here are a few substitutes that work well:
- Regular fenugreek powder – Has a similar nutty taste but is a bit stronger, so use half the amount.
- Ground mustard seeds – Offers a similar earthy kick with a little more sharpness.
- A mix of ground fenugreek and a pinch of dried oregano – This balances the earthy and slightly floral notes of Utskho Suneli.
The other key spices in lobio are:
- Coriander – Adds citrusy warmth.
- Summer savory (Chabrets/Чабер) – Brings mild peppery, thyme-like notes.
- Saffron – Adds depth and color (or use turmeric for a budget-friendly swap).
- Adjika – A Georgian spice paste that’s a mix of chili, garlic, and herbs. If you can’t find it, use harissa, chili paste, or smoked paprika with extra garlic.
Now back to making this dish!
Lobio: vegetarian bean stew
Ingredients
- 1 kg dried beans red kidney beans or Georgian beans
- 2 bay leaves
- 1-2 dried hot peppers
- 400-500 g onions finely chopped
- 1 whole garlic head minced
- 2-3 tsp tomato paste
- 1 tsp adjika or substitute with harissa, chili paste, or smoked paprika + garlic
- 1 tsp saffron or turmeric for a more affordable option
- 1 tsp ground coriander
- 1 tsp utskho suneli blue fenugreek
- 1 tbsp summer savory or thyme as a backup
- Salt to taste
- Fresh herbs cilantro and celery leaves, chopped
To Serve:
- Pickles cucumbers, cabbage, or jonjoli if you can find them
- Crusty bread toasted is best
Instructions
Step 1: The Beans Take a Bath
- If you’re planning ahead (look at you, organized!), soak the beans overnight. If not, even a couple of hours will help. This makes them easier to digest and speeds up cooking.
- Once soaked, drain the beans, rinse them, and put them in a pot with fresh water. Bring to a boil, then immediately drain and rinse again—this helps remove some of the heaviness that beans tend to have. Refill the pot with fresh water, just enough to cover the beans. Add the bay leaves and whole dried chili and let them simmer away for about 60-90 minutes, or until soft.
Step 2: The Flavor Base
- While the beans are minding their own business, let’s talk onions. You want them deeply golden and slightly caramelized, so take your time. Heat some oil in a pan, throw in the onions, and let them cook on medium heat until they’re golden. Add the tomato paste and adjika—this is where things start smelling amazing.
- Can’t find adjika? No problem. Try a mix of harissa, chili paste, or even smoked paprika with a little extra garlic.
Step 3: Mash It Up
- Once the beans are perfectly tender, drain the cooking water into a bowl (don’t toss it!). Now, give the beans a rough mash—you’re aiming for a creamy but chunky texture. Think: half-mashed, half-intact.
Step 4: Bringing It All Together
- Stir in the onion-tomato mixture, then start adding back the reserved bean cooking water until you reach your preferred consistency. Some like lobio thick and hearty, others prefer it more stew-like. Just remember, it thickens as it sits, so be generous with the liquid.
Step 5: Spice It Up
- Now comes the magic: add the ground coriander, saffron, utskho suneli, summer savory, salt, and minced garlic. Stir everything together and let it simmer for another 5 minutes to allow the flavors to meld.
Step 6: Fresh Herbs and the Finishing Touches
- Turn off the heat and stir in fresh cilantro and celery leaves. This is where the dish gets its signature herby brightness.
Step 7: Serve
- Lobio isn’t complete without its classic pairings: crusty toasted bread (or even better – freshly made mchadi- local corn bread) and a plate of pickles. The acidity of the pickles balances the rich, garlicky beans, making each bite absolutely perfect.
