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Lobio in a terra cotta bowl garnished with cilantro.

Lobio (Georgian Bean Stew)

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  • Author: Alexandra Shytsman
  • 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


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


  • 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


  1. 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.
  2. Add 4 minced garlic cloves, 2 teaspoons coriander, and 1 bay leaf, and cook for 30 seconds more.
  3. 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.
  4. 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.
  5. Taste and adjust the seasonings if needed. Sprinkle with cilantro before serving.


  • 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.


  • 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