Lobio is a traditional Georgian dish made with red kidney beans, herbs, garlic, and spices. Served warm or at room temperature, it’s hearty, full of bold flavor, and often eaten with cornbread (mchadi) or pickled vegetables. This humble, plant-based dish is a staple in Georgian homes and perfect for a filling yet simple meal. Serves 4.
Ingredients
For the Beans:
1½ cups dried red kidney beans (or 3 cups cooked/canned beans, drained and rinsed)
Water for soaking and boiling
Salt to taste
For the Seasoning Base:
2 tablespoons vegetable oil
1 large onion, finely chopped
3 garlic cloves, minced
1 teaspoon ground coriander
½ teaspoon ground fenugreek (optional but traditional)
½ teaspoon smoked paprika or mild chili powder
1 teaspoon ground black pepper
Salt to taste
Fresh Ingredients and Garnish:
½ cup chopped fresh cilantro (or parsley)
1 tablespoon red wine vinegar or lemon juice
Optional: sliced green chili or pickled red onions for garnish
Instructions
1. Cook the Beans
If using dried beans, soak them overnight in plenty of water. Drain and rinse.
Place in a large pot, cover with fresh water, and boil until tender (about 1–1.5 hours). Add salt at the end of cooking.
Drain but reserve about ½ cup of cooking water.
2. Sauté the Onion and Spices
In a large skillet or pan, heat oil over medium heat.
Add chopped onion and sauté until golden and soft.
Add garlic, coriander, fenugreek (if using), paprika, black pepper, and salt. Cook for another minute to toast the spices.
3. Combine and Mash
Add the cooked beans to the pan with about ¼ to ½ cup reserved cooking liquid.
Mash some of the beans with a spoon or masher for a thick texture while leaving the rest whole.
Add vinegar or lemon juice and stir in chopped herbs.
4. Serve
Serve warm or at room temperature with flatbread, cornbread, or pickled vegetables on the side. Garnish with extra herbs or thinly sliced chili if desired.
Tips
Lobio gets better after resting—let it sit for 30 minutes before serving
To make it spicier, add chili flakes or fresh green chili
You can also stuff leftovers into flatbread for a quick lunch
Lobio is earthy, flavorful, and incredibly satisfying—no fuss, just honest food that feeds the soul.
