Country-style lobio
2 servings
35 minutes
Lobio in a rustic style is a soulful Georgian dish that is simple yet incredibly aromatic. It has roots in the traditional cuisine of mountainous regions where beans were a staple food source. Walnuts add textural depth, while ucho-suneli and dry adjika provide characteristic spiciness. Dressed with wine vinegar and enriched with greens, lobio reveals the full range of Georgian flavors—from nutty-spicy to refreshingly sour. It can be eaten as a standalone dish or as a side to meat, complemented by lavash and fresh herbs. This treat warms and delights, creating the atmosphere of a true Georgian feast.
1
Beans (the best is long Georgian beans) should be cut into large pieces and boiled - it will take about twenty minutes after boiling starts. Let it cool.
- Green beans (string beans): 400 g
2
Finely chop the onion and sauté in sunflower oil with a little water added.
- Onion: 0.5 head
- Sunflower oil: 1 tablespoon
3
Grind walnuts twice through a meat grinder, mix with onion, add finely chopped greens, minced garlic, adjika, and ucho-suneli, pour in wine vinegar, and combine well with the beans. Add salt if desired.
- Walnuts: 100 g
- Onion: 0.5 head
- Fresh cilantro (coriander): 10 g
- Garlic: 1 clove
- Dry adjika (spice blend): pinch
- Blue fenugreek (utskho-suneli): pinch
- Wine vinegar: 1 teaspoon
- Salt: to taste
