Introduction:
Georgian Lobio is a delicious and hearty stew made with red kidney beans and a blend of flavorful herbs and spices. It’s a traditional dish commonly served with Mchadi (cornbread) and cheese. This recipe serves four and can be easily adjusted to suit your taste preferences.
Yield: 4 servings
Ingredients:
- 400 grams of dried red kidney beans
- 100 grams of onions
- 50 grams of fresh green coriander (optional)
- 2 cloves of garlic
- Salt, to taste
- A pinch of dried coriander
- 1/2 teaspoon of dried Blue Fenugreek
- 3 bay leaves
- 1 teaspoon black pepper
- 70 grams of oil
Instructions:
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Soak the red kidney beans in cold water for two hours before cooking. After soaking, drain the water.
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In a deep pot, add the beans, bay leaves, and salt to 1.5 liters of water. Cook over medium heat until the beans are tender.
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While the beans are cooking, chop the fresh coriander and onions.
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In a mortar, add fresh and dried coriander, Blue Fenugreek, garlic, black pepper, and a pinch of salt. Grind the ingredients with a pestle.
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In a pan, heat the oil and fry the chopped onions until golden brown.
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Drain the water from the cooked kidney beans, but reserve 200 milliliters of the bean water for later use. Use the back of a wooden spoon to mash the beans against the side of the pot.
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Add the ground spice mixture, fried onions, and the oil they were fried in to the pot with the mashed beans. Mix well.
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Add the reserved 200 milliliters of bean water to the pot and cook the mixture over medium heat for 4-5 minutes, stirring occasionally.
Serving Suggestion: You can serve the Georgian Lobio in individual clay pots or in a large serving dish. It is traditionally enjoyed with Mchadi (cornbread) and cheese.