Georgian Lobio (Red Kidney Bean Stew)



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


  • 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


  1. Soak the red kidney beans in cold water for two hours before cooking. After soaking, drain the water.

  2. 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.

  3. While the beans are cooking, chop the fresh coriander and onions.

  4. In a mortar, add fresh and dried coriander, Blue Fenugreek, garlic, black pepper, and a pinch of salt. Grind the ingredients with a pestle.

  5. In a pan, heat the oil and fry the chopped onions until golden brown.

  6. 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.

  7. Add the ground spice mixture, fried onions, and the oil they were fried in to the pot with the mashed beans. Mix well.

  8. 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.

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