Lobio with walnuts
6 servings
145 minutes
Lobio with walnuts is a traditional Georgian dish filled with rich flavors and aromas of the Caucasus. The base of the dish is red beans, simmered to softness while absorbing the spicy notes of khmeli-suneli. Walnuts give it a velvety texture and a slight nutty bitterness. Lobio is aromatically complemented by cilantro and garlic, creating a bright contrast of freshness and richness. This dish is not only nutritious but also versatile—it can be served warm or cold as an independent snack or side dish. In Georgian cuisine, it holds a special place as an integral part of traditional feasts.
1
Soak the beans in cold water for a day. Rinse, add water, and boil until cooked (about 2 hours). Drain the broth into a separate container.
- Dried red kidney beans: 300 g
2
Chop onion and garlic (4 cloves) and fry in vegetable oil until golden brown. Add khmeli-suneli 5 minutes before done. Remove from heat and let cool slightly.
- Onion: 2 heads
- Garlic: 5 clove
- Vegetable oil: 2 tablespoons
- Khmeli-suneli: 2 teaspoons
3
Chop the nuts in a blender with the fried onion and garlic.
- Walnuts: 100 g
- Onion: 2 heads
- Garlic: 5 clove
4
Wash the cilantro, chop it finely, and grind it in a mortar with a clove of garlic and salt until juice is released.
- Cilantro: 1 bunch
- Garlic: 5 clove
- Salt: to taste
5
Mix the beans with the nut paste and cilantro. Add salt and pepper, and mix well. If the lobio is too thick, add some bean broth. Let it sit for 1 hour.
- Dried red kidney beans: 300 g
- Walnuts: 100 g
- Cilantro: 1 bunch
- Salt: to taste
- Ground black pepper: to taste