Lobio (Georgian Bean and Walnut Stew)

My take on lobio – the sweet-sour Georgian kidney bean and walnut stew – is made with canned beans and pantry staples.

I’ve been a fan of beans pretty much my entire life. When we were growing up, my mom made bean soups and salads regularly. And when I moved out and started eating primarily vegetarian as an adult, beans and other legumes – lentils, chickpeas, etc. – really took center stage since they’re great sources of protein and iron (i.e. often nutrients of concern for non-meat eaters).

For a long time, I stuck to simple things like sautéing chickpeas and putting them on literally everything, and tossing white beans into pasta. Then when that got boring, I started looking to global cuisines for bean inspo.

Beans and legumes have sustained entire populations for, like, ever – think cuisines from Northern Africa, India, and Latin America, to name a few. That’s what brings us to lobio, a traditional Georgian kidney bean and walnut stew. I don’t know a ton about this cuisine, but do know that when I tried lobio in a Georgian restaurant here in Brooklyn, I immediately knew these were some of the most delicious beans I’ve ever had. After a bit of research, I developed this slightly adapted version. Let’s jump in…

What is Lobio

Lobio (pronounced LO-be-oh) is a Georgian kidney bean and walnut stew. It has a sweet-and-sour flavor and the texture of saucy refried beans. (Or you can think of it as a less-runny chili.) The main flavorings are onion, garlic, and cilantro, as well as khmeli suneli (a Georgian seasoning blend) and pomegranate molasses; I’ve substituted the latter two for more common American pantry ingredients.

Ingredient Notes + Substitutions

• Onion + Garlic: Create the foundational layer of flavor.
• Ground Coriander: A prominent flavoring for this stew – i.e. what I use in place of the traditional khmeli suneli.
• Bay Leaf: Adds an earthy taste. Feel free to skip if you don’t have it.
• Canned Kidney Beans: Traditional lobio is made with dried beans cooked from scratch. For speed and ease, mine uses canned beans.
• Walnuts: Add texture, richness, and nuttiness. If you have a nut allergy, try subbing with chopped pumpkin or sunflower seeds.
• Balsamic Vinegar + Maple Syrup: Lobio usually relies on pomegranate molasses for its signature balance of sweet and tangy. Since this isn’t a super common ingredient yet, I use these two for a similar result.
• Tomato Paste: Adds depth.
• Cilantro: The more, the better, my friends! If you’re a cilantro-hater, sub with parsley or dill.

Step-by-Step

Sauté the Aromatics: Cook the diced onions in a high-sided pan until they’re soft and golden, about 10 minutes. Then add the garlic, coriander, and bay leaf, and cook for just 30 seconds more to avoid burning them.

Crush the Beans: Next, add about half of the beans and crush them with a potato masher until they’re mostly broken down. These mushy beans will thicken the stew.

Simmer the Beans: Then add the rest of the [whole] beans, as well as the walnuts, balsamic, tomato paste, maple syrup, and some water. Cover with a lid and simmer gently until the stew is thick and fragrant, stirring occasionally, about 15 minutes.

How to Serve Lobio

The fragrant bean-walnut stew would typically be served as part of a bigger feast with grilled meats, vegetables, etc. As for me, I can honestly eat a big bowl of lobio by itself as a vegan main course (kinda like chili). It’s also great on toast, with roasted potatoes or sauteed vegetables, or with a salad or greens.

More beans this way…

• Pasta with Beans and Greens
• Pinto Bean Salad
• Black Bean and Plantain Bowls
• Easy Chana Masala (Indian Chickpea Stew)

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag @thenewbaguette on Instagram with your creation.

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