Name: Ajarian Pkhal-Lobio with Kohlrabi Greens
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 9 h 55 min
Cuisine: Georgian
Ingredients: 250 g dried red kidney beans, sorted and rinsed; 800 g fresh kohlrabi leaves (Kejera greens), thick central stems removed, washed carefully and roughly chopped; 100 g leek, white and pale-green parts, split lengthwise, washed between layers and thinly sliced; 70 g shelled English walnuts; 9 g garlic (about 3 cloves), peeled; 20 g fresh cilantro leaves, finely chopped; 15 g flat-leaf parsley, finely chopped; 4 g fine salt; 1 g ground black pepper

A wide bowl of warm Ajarian beans and Kejera greens with leek, walnuts and mchadi on a wooden table.

Yield4 substantial hot portions

Serving basisOne-quarter of the finished bean-and-greens mixture

DifficultyModerate; plan for an overnight soak and a long, gentle bean cook

DietVegan; contains walnuts (tree nuts)

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The dish

About Ajarian Pkhal-Lobio with Kohlrabi Greens

Tender mature beans and dark kohlrabi leaves are folded together with leek, walnuts, garlic and herbs for a warm, softly brothy Ajarian dish.

Pkhal-Lobio brings beans together with pkhali greens in an Ajarian preparation. Highland accounts from the Khulo and Keda area describe the beans and dark leafy greens as separate components before they are combined. The leaves are known locally as Kejera; botanical references identify Kejera with kohlrabi. This measured home version pairs the leaves with mature dried beans, leek, walnuts, garlic, cilantro and parsley.

Start the dried beans the night before. Soak them in the refrigerator, discard that water, then give them a full vigorous boil in fresh water before simmering until tender. The greens cook separately while the beans simmer. This order keeps the leaves deeply tender and allows you to remove their cooking water without losing the bean broth needed to finish the dish.

Grind the walnuts and garlic into a coarse paste, then stir it through the beans and chopped greens. Lightly mash only part of the mixture: the beans should remain visible, and the finished dish should be moist and spoonable rather than smooth or dry. Serve it hot, with mchadi or another plain bread if you like.

Cook the dish

Ingredients

Georgian Beans with Kejera Pkhali (ფხალ-ლობიო)

Beans

250 gdried red kidney beans, sorted and rinsed

Kohlrabi greens and leek

800 gfresh kohlrabi leaves (Kejera greens), thick central stems removed, washed carefully and roughly chopped
100 gleek, white and pale-green parts, split lengthwise, washed between layers and thinly sliced

Walnut and herb mixture

70 gshelled English walnuts
9 ggarlic (about 3 cloves), peeled
20 gfresh cilantro leaves, finely chopped
15 gflat-leaf parsley, finely chopped

Seasoning

4 gfine salt
1 gground black pepper

Method

Soak the beans. Place the beans in a large bowl and cover with plenty of cold water. Cover the bowl and refrigerate for at least 8 hours or overnight.
Boil and simmer the beans. Drain and rinse the beans. Put them in a large saucepan and cover with fresh water by about 5 cm. Bring to a brisk boil and boil for at least 30 minutes. Drain and discard that cooking water, cover the beans with fresh water, bring back to a boil, then reduce to a steady simmer. Cook for about 45–60 minutes, until fully tender. Do not use a slow cooker for this first cooking stage. Reserve a little of the final unsalted bean liquid before draining if needed for the finish.
Cook the greens and leek. While the beans simmer, bring a second saucepan of water to a boil. Add the chopped kohlrabi leaves and cook for about 20–25 minutes, until very tender. Add the sliced leek for the final 5 minutes. Drain the vegetables well and chop them more finely if needed.
Make the walnut mixture. Grind the walnuts and garlic together in a food processor or mortar until they form a coarse, cohesive paste. Stir in the cilantro, parsley, salt and black pepper.
Combine and lightly mash. Return the tender beans to their pot. Fold in the greens and leek, then add the walnut mixture. Mash a portion of the beans and leaves against the side of the pot, leaving plenty whole. Add a little reserved bean liquid as needed until the mixture is moist and slightly brothy.
Heat through and serve. Warm the mixture until steaming hot throughout. Taste and adjust only within the measured salt and pepper. Serve hot in bowls, with mchadi or plain bread if desired.

Practical guidance

Tips for success

Soak the beans in the refrigerator for at least 8 hours, then discard the soaking water and rinse them.
Boil kidney beans briskly for at least 30 minutes before reducing the heat. Do not use a slow cooker as the first cooking method.
Keep some beans whole and reserve a little unsalted bean liquid so the walnut mixture can be loosened to a moist, slightly brothy consistency.

Practical notes

Kejera greens. This version uses kohlrabi leaves, not the swollen kohlrabi bulb. Remove fibrous stems and cook the leaves until thoroughly tender before chopping and mixing.

Texture. Pkhal-Lobio is meant to stay soft and moist. Reserve bean liquid before draining, and add it a spoonful at a time; stop when the beans and greens are loosely bound but not swimming in liquid.

Storage. Refrigerate leftovers within 2 hours in a covered container at or below 4°C. Use within 3–4 days and reheat to 74°C / 165°F. The bean-soaking time is passive and happens in the refrigerator.

Nutrition per serving

Estimated nutrition per serving

Serving size: One-quarter of the recipe
Energy: About 411 kcal
Carbohydrates: About 56 g
Protein: About 24 g
Fat: About 13 g
Fibre: About 19 g
Sodium: About 446 mg

Approximate values for the stated ingredients and four portions. Kohlrabi leaves vary in composition; the estimate uses a leafy-Brassica proxy and includes the measured salt.

Allergens and food safety

This recipe contains walnuts, a tree nut. Check packaged ingredients for allergen and cross-contact statements. Soak the dried kidney beans for at least 5 hours; this recipe uses an 8-hour refrigerated soak. Discard soaking water, boil the beans briskly in fresh water for at least 30 minutes, then simmer until fully tender. Do not use a slow cooker as the first cooking method. Refrigerate cooked leftovers within 2 hours at or below 4°C; use within 3–4 days and reheat to 74°C / 165°F.

The result

A warm, spoonable mix of tender beans, Kejera leaves, leek, walnut, garlic and fresh herbs.
The key is to cook the beans and greens separately, then bring them together with just enough bean liquid to keep the dish moist.