Lobio is a traditional Georgian bean stew with walnuts, herbs, and fragrant spices, often served with mchadi cornbread.
When I first started exploring the Blue Zone lifestyle, I noticed a clear pattern: beans are everywhere. In every one of the world’s longest-living regions, beans are part of the daily diet. They aren’t treated as a humble side dish but as the foundation of nourishing, satisfying meals.
In Costa Rica, you’ll find beans woven into everyday favorites like chifrijo, black bean soup, and casado. In Sardinia, families simmer them slowly into their traditional minestrone, a dish passed down through generations.
That got me thinking about other food cultures that celebrate beans. My search led me to Georgia and its traditional dish, lobio.
I was surprised by how simple yet deeply flavorful lobio is, and how such a humble bean dish can take center stage at the Georgian table.
What is Georgian Lobio?
Georgian dish lobio is a hearty bean stew that combines red kidney beans with walnuts, onions, garlic, cilantro, and a variety of seasonings. The word lobio means “beans” in Georgian. Lobio is spicy, but not necessarily hot. What makes lobio special is its sweet-and-sour flavor and velvety texture, a bit like refried beans with extra sauce.
In Georgia, it’s often served in a clay pot placed in the middle of the table for everyone to scoop from. Plates of pickled vegetables, fresh herbs, and warm mchadi cornbread surround it. It’s the kind of dish that brings people together, proving that comfort and richness don’t have to come from complicated ingredients.
Lobio Recipe Key Ingredients and Substitutions
Beans
Traditional lobio is made with dried beans that are soaked overnight. While georgian cuisine use red beans, you can also use black beans, pinto beans, or even white beans. If you don’t have time for an overnight soak, canned beans are also a viable option.
Walnuts
Crushed walnuts are essential for the nutty depth of flavor. If you’re allergic, sunflower seeds or pumpkin seeds make a good substitute.
Onion & Garlic
These are the base flavors. If raw garlic is too strong for you, try roasted garlic or a small amount of garlic powder.
Ground Coriander
with its warm citrus note, ground coriander is one of the signature spices in lobio.. It can also be used as a substitute for the Georgian spice blend khmeli suneli.
Marigold Petals
If you want to make it really authentic use marigold petal to add both color and subtle flavor. If you can’t find them, a small pinch of turmeric gives a similar golden hue.
Pomegranate Molasses
Adds the signature sweet-and-sour note to lobio. If pomegranate molasses isn’t available, use balsamic vinegar for a similar balance of tangy richness and gentle sweetness.
Chili Pepper or Black Pepper
Some recipes call for fresh chili to add heat, while others rely only on ground black pepper for a gentle warmth. Adjust to your taste.
Vinegar or Lemon Juice
A splash of acidity brightens the dish and balances the richness of beans and walnuts. Apple cider vinegar or lemon juice both work.
Fresh Herbs
Cilantro is classic, often paired with parsley or dill. If you’re not a fan of cilantro, stick with parsley.
How to make Lobio
First step: Soak and cook the beans
Soak dried beans overnight. Drain, rinse, and place in a large pot with 3–4 cups of fresh water per 1 cup of dried beans. Bring to a boil, then reduce the heat and simmer until tender, about 1–1½ hours. Drain the beans, reserving up to 1 cup of the cooking liquid to use later in the stew.
If using canned beans, simply drain and rinse.
Second step: Sauté the Onion and Garlic
Heat 2 tablespoons oil in a large pot or skillet over medium heat. Add the onion with ¼ teaspoon salt and cook until soft and golden, 8–10 minutes. Stir in the garlic, ground coriander and cook for 30 seconds until fragrant.
Third step: Mash and Add the Beans
Add about half of the beans to the pot. Mash the beans with a potato masher until mostly crushed. Stir in the remaining beans, the roasted walnuts, and 1 cup water (or reserved cooking liquid). Mix to combine.
Fourth step: Simmer the Stew
Bring the mixture to a boil. Cover with a lid, reduce the heat to low, and simmer until thick and fragrant, stirring occasionally, about 15 minutes. If it gets too thick, add a splash of cooking liquid that the beans were cooked or more water.
Fourth step: Season and Finish
Stir in 2 tablespoons red wine vinegar, pomagranate molases and marigold petals. Taste and adjust seasonings with more salt and pepper, or vinegar if needed. Sprinkle with fresh cilantro before serving.
How to serve this georgian cuisine stew?
Lobio is more than just a stew, in Georgia, it’s part of a whole table experience. It’s usually served in clay pots, warm and fragrant, surrounded by small side dishes called pkhali (vegetable and walnut spreads) and plates of pickled vegetables.
The most traditional way to enjoy lobio is with mchadi cornbread, which is perfect for scooping up the beans. If mchadi isn’t on hand, crusty bread or flatbread works just as well. Lobio also pairs beautifully with salty pickled cucumbers or cabbage, which cut through the richness of the beans.
Georgian bean stew Variations
here are many regional and family twists on lobio. Some make it sweeter while others lean into a richer, more savory flavor. Here are a few you might come across:
Fenugreek – Blue fenugreek (utskho suneli) is a classic Georgian spice that adds a slightly bitter, nutty note. A small pinch gives lobio the deep, savory taste you’d find in traditional Georgian restaurants.
Ground Walnuts or Walnut Paste – For a creamier, more savory texture, stir in ground walnuts or a walnut-garlic paste. This variation is especially common in the cold bean dish lobio nigozit.
Tomato Paste – Some hot lobio recipes include a spoonful of tomato paste for added depth and color. We left it out here to keep the flavors lighter, but it’s a popular variation in Georgia.
How to store it?
Georgian lobio actually tastes even better the next day, once the flavors have had time to mingle and deepen. That’s why many Georgian families prepare it ahead of time, letting it rest overnight before serving. If you have leftovers, simply store them in an airtight container in the fridge for up to 3–4 days. The stew thickens as it sits, so just add a splash of water when reheating on the stove. Lobio also freezes well for up to 2 months — a quick thaw in the fridge and gentle reheating will bring it back to life.
Best Lobio: Georgian Bean Stew with Walnuts
Equipment
Ingredients
- 1 cup dried beans 2 cups cooked or canned dark red kidney beans
- 1 cup walnuts coarsely chopped and lightly roasted
- 1 onion medium, finely chopped
- 2-3 cloves garlic minced
- 1 tablespoon ground coriander
- 1 teaspoon ground black pepper or ½ teaspoon chili flakes for a spicier version
- 1 tablespoon dried marigold petals optional, or substitute with ½ teaspoon turmeric
- 2 tablespoons red wine vinegar or lemon juice
- 1 tablespoon pomegranate molasses optional, for sweet-and-sour balance
- ½ teaspoon salt or to taste
- ½ cup fresh cilantro chopped
- 2 tablespoons olive oil
Instructions
- Soak dried beans overnight. Drain, rinse, and place in a large pot with 3–4 cups of fresh water per 1 cup of dried beans. Bring to a boil, then reduce the heat and simmer until tender, about 1–1½ hours. Drain the beans, reserving up to 1 cup of the cooking liquid to use later in the stew.1 cup dried beans
- If using canned beans, simply drain and rinse.
- Heat 2 tablespoons oil in a large pot or skillet over medium heat. Add the onion with ¼ teaspoon salt and cook until soft and golden, 8–10 minutes. Stir in the garlic, ground coriander and cook for 30 seconds until fragrant.1 onion, 2-3 cloves garlic, ½ teaspoon salt, 2 tablespoons olive oil, 1 tablespoon ground coriander
- Add about half of the beans to the pot. Mash the beans with a potato masher until mostly crushed. Stir in the remaining beans, the roasted walnuts, and 1 cup water (or reserved cooking liquid). Mix to combine.1 cup walnuts
- Bring the mixture to a boil. Cover with a lid, reduce the heat to low, and simmer until thick and fragrant, stirring occasionally, about 15 minutes. If it gets too thick, add a splash of cooking liquid that the beans were cooked or more water.
- Stir in 2 tablespoons red wine vinegar, pomagranate molases and marigold petals. Taste and adjust seasonings with more salt and pepper, or vinegar if needed. Sprinkle with fresh cilantro before serving.1 teaspoon ground black pepper, 1 tablespoon dried marigold petals, 2 tablespoons red wine vinegar, 1 tablespoon pomegranate molasses, ½ cup fresh cilantro
