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, 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.