// Georgian cuisine

Lobio

Name: Lobio
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Georgian cuisine
Ingredients: Red beans — 300 g (soaked overnight); Onions — 2; Walnuts — 60 g; Garlic — 3 cloves; Coriander — a bunch; Khmeli-suneli — 1 tsp; Wine vinegar or tkemali — 1 tbsp; Vegetable oil, salt, chilli

Lobio proves that beans can be a true delicacy. Cooked beans dressed with walnuts, garlic, coriander and spices turn into a tender, fragrant mass. Lobio can be served hot or cold, and its texture ranges from a thick purée to whole beans. It is served in clay pots, which adds authenticity and warmth.

Lobio speaks of Georgian hospitality. It is served with gomi (cornmeal porridge) or simply with lavash

// Ingredients

Beans – 63 g (red or pinto)
Walnuts – 13 g
Onion – 0.4
Tomato – 0.3
Garlic – 0.4 clove
Coriander – 1.5 g
Khmeli suneli – 0.1 tbsp
Hot red pepper – 0.1
Salt to taste
Vegetable oil – 0.3 tbsp
Black pepper to taste

// Historical background

Beans reached the Caucasus from the Americas in the early modern period but quickly became a mainstay of the Georgian table.

Lobio is made hot, in a clay pot, and cold with walnuts; it is eaten with mchadi and pickles, especially on fasting days.

Lobio

// Ingredients

// Historical background

Cook it at home

// Ingredients

// Method

Lobio

// Ingredients

// Historical background

// Ingredients

// Method

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