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, 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 adding beans to 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 Southwest Asian cuisine, but when I tried lobio in a Georgian restaurant here in Brooklyn, I immediately knew they were some of the most delicious beans I’d ever had. After a bit of research, I developed this version.
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 with more common American pantry ingredients.
Key Ingredients + 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 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.
Lobio Step-by-Step
Step 1: 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.
Step 2: Mash 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.
Step 3: 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 cabbage salad or sautéed kale.
More Ways with Beans…
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.
The Full Recipe
PrintLobio (Georgian Bean Stew)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Georgian
- Diet: Vegan
Description
My take on lobio – the sweet-sour Georgian kidney bean and walnut stew – is made with canned beans and pantry staples.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- Fine sea salt and freshly ground black pepper
- 4 medium garlic cloves, minced
- 2 teaspoons ground coriander (or khmeli suneli if you have it)
- 1 dried bay leaf
- Two 15-ounce cans kidney beans, drained and rinsed* (see note below)
- 1/2 cup walnuts, finely chopped
- 1 1/2 tablespoons balsamic vinegar
- 1 tablespoon tomato paste
- 1 teaspoon maple or date syrup*
- Cilantro, for serving
Instructions
- Heat 2 tablespoons oil in a large high-sided skillet over medium heat. Add the onion with 1/4 teaspoon salt and cook until soft and golden, stirring occasionally, 8 to 10 minutes.
- Add 4 minced garlic cloves, 2 teaspoons coriander, and 1 bay leaf, and cook for 30 seconds more.
- Add about half of the beans and crush them with a potato masher until most of them are smashed. Then add the remaining beans, as well as the walnuts, 1 1/2 tablespoons balsamic, 1 tablespoon tomato paste, 1 teaspoon maple syrup, and 1 cup water, and stir to combine.
- Bring to a boil, cover with a lid, and turn the heat down to low. Simmer until thick and fragrant, stirring occasionally, about 15 minutes. If it gets too thick, add a splash more water during cooking.
- Taste and adjust the seasonings if needed. Sprinkle with cilantro before serving.
Notes
- If using home-cooked beans, you’ll need 3 cups beans. Instead of plain water in step 3, use the bean-cooking water.
- If you don’t have either syrup, use brown or raw sugar instead.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 235
- Fat: 11.4 g
- Carbohydrates: 25.5 g
- Fiber: 8.8 g
- Protein: 10.2 g
Tami says
These beans were so good! I was skeptical about the walnuts at first, but they really do work in this dish. Thank you
Alexandra Shytsman says
So glad you enjoyed the recipe!