Name: Gurian Kirkazhi Beans (კირკაჟი ლობიო)
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 10 h 10 min
Cuisine: Georgian
Ingredients: 500 g dried red or mottled kidney beans, sorted and rinsed; 2 L cold water for soaking, or enough to cover generously; 2.5 L fresh water for cooking, plus boiling water as needed to keep the beans covered; 5 g fine salt; 100 g shelled walnuts; 6 g garlic, about 2 cloves, peeled; 4 g ground coriander seed; 1 g ground black pepper; 45 ml red-wine vinegar, divided; 30 g fresh coriander, finely chopped; 10 g fresh basil, finely chopped; 120 g onion, 1 medium, thinly sliced into rings; 15 g reserved fresh coriander, chopped

Wide table view of whole Gurian beans with walnut dressing, fresh herbs and onion rings in a shallow bowl.

YieldAbout 1.4 kg; 6 side portions of approximately 230 g

Serving basis1/6 of the recipe

DifficultyEasy, with advance soaking

Dietary classificationVegan and vegetarian; gluten-free by ingredients; contains walnuts

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The dish

About Gurian Kirkazhi Beans (კირკაჟი ლობიო)

Gurian Kirkazhi: Whole Beans with Walnut and Herbs

Whole red or mottled beans are gently folded with walnuts, fresh coriander, basil, garlic and wine vinegar, then finished with raw onion. This is a measured home rendition of Gurian kirkazhi.

Kirkazhi is the Gurian whole-bean branch of Georgia’s many lobio preparations. Here the beans stay intact rather than being mashed. Their soft texture is balanced by a coarse walnut dressing with fresh coriander, basil and vinegar; sliced onion adds a crisp, sharp finish.

Regional accounts describe more than one seasoning. This home version brings together the compatible whole-bean and herb-nut details found in Georgian tourism and ethnographic sources. Its measured proportions make the dish repeatable, but they should not be read as the only Gurian formula. Some accounts use hazelnuts instead of walnuts.

The dressing should cling to the beans without turning them into a paste. Let the beans drain well, pound the walnuts only to a coarse consistency, and fold everything together gently while the beans are still warm. The dish can be served warm or at room temperature.

Cook the dish

Ingredients

Gurian Kirkazhi: Whole Beans with Walnut and Herbs

Beans

500 gdried red or mottled kidney beans, sorted and rinsed
2 Lcold water for soaking, or enough to cover generously
2.5 Lfresh water for cooking, plus boiling water as needed to keep the beans covered
5 gfine salt

Walnut and herb dressing

100 gshelled walnuts
6 ggarlic, about 2 cloves, peeled
4 gground coriander seed
1 gground black pepper
45 mlred-wine vinegar, divided
30 gfresh coriander, finely chopped
10 gfresh basil, finely chopped

To finish

120 gonion, 1 medium, thinly sliced into rings
15 greserved fresh coriander, chopped

Method

Soak the beans. Sort and rinse the beans. Place them in a large bowl with the cold soaking water, cover and soak for at least 8 hours, preferably in the refrigerator. Drain and discard the soaking water.
Boil in fresh water. Put the beans in a large saucepan with 2.5 L fresh water. Bring to a full rolling boil and keep boiling for at least 30 minutes. Do not taste the beans at this stage or use a slow cooker for the dried beans.
Simmer until tender. Lower the heat to maintain a steady simmer. Cook for about 60–75 minutes more, adding boiling water if needed to keep the beans submerged. Start checking after 60 minutes. The beans should be completely tender inside but still hold their shape; extend the simmer if they remain firm. Add the salt when nearly tender.
Drain the beans. Drain carefully, reserving about 120 ml cooking liquid. Leave the beans in the colander for a few minutes so excess water runs off, then transfer them to a large warm bowl.
Make the dressing. Pound or pulse the walnuts, garlic, ground coriander and black pepper until coarse and clumpy. Stir in 30 ml vinegar. Add reserved bean liquid 1 tablespoon at a time until the mixture is a thick, spoonable paste.
Dress without crushing. Spoon the walnut mixture over the warm beans. Add the chopped coriander and basil, then fold gently with a broad spoon. Taste and use the remaining measured vinegar as needed for a clear, balanced tang.
Finish and serve. Arrange the onion rings and reserved coriander on top. Serve warm or at room temperature. Refrigerate leftovers within 2 hours at or below 4 °C.

Practical guidance

Success points

Soak the beans for at least 8 hours, drain them, and give them a full 30-minute rolling boil in fresh water before simmering.
Cook until fully tender, but stop before the beans collapse; bean age affects the simmering time.
Add the walnut dressing with a broad spoon and fold slowly to keep the beans whole.

Practical guidance

If the beans are still firm when the planned simmer ends, keep cooking them gently; the age and variety of dried beans can change the time considerably. Add boiling water in small amounts so the beans remain covered without interrupting the simmer. Handle them gently after cooking, since the skins loosen as the beans become tender.

Do not skip the soak-and-boil sequence for dried kidney beans. The FDA advises soaking for at least 5 hours, discarding the soaking water, then boiling in fresh water for at least 30 minutes. The overnight soak and full boil in this recipe meet that control; a slow cooker is not suitable for preparing dry kidney beans.

Cool leftovers promptly in a shallow covered container and refrigerate within 2 hours at or below 4 °C. Use within 3–4 days. Reheat once until steaming hot throughout, or serve cold after safe refrigeration. Walnuts are a tree-nut allergen; check packaged ingredients for cross-contact information.

Nutrition per serving

Serving size: 1/6 recipe, approximately 230 g
Calories: About 400 kcal
Carbohydrate: 55 g
Protein: 23 g
Fat: 12 g
Fibre: 23 g
Sodium: About 350 mg

Nutrition is an estimate based on generic USDA food-composition values. It includes 500 g dry kidney beans, 100 g walnuts, herbs, onion, garlic, vinegar, spices and all 5 g salt, divided into 6 portions. Water absorbed by the beans is not counted as ingredient mass; discarded cooking liquid, the bean variety, product labels and actual drained yield may change the values.

Allergens and food safety

Contains walnuts (tree nuts). The recipe uses dried kidney beans, which must be soaked for at least 5 hours, drained and boiled in fresh water for at least 30 minutes before simmering until fully tender. Do not cook the dried beans in a slow cooker or taste them undercooked. Refrigerate prepared beans within 2 hours at or below 4 °C.

At the table

Serve with mchadi or alongside fresh vegetables and other dishes for a shared meal.
Add the onion rings just before serving so they remain crisp against the soft beans.

About Gurian Kirkazhi Beans (კირკაჟი ლობიო)

Ingredients

Beans

Walnut and herb dressing

To finish

Method

Success points

Practical guidance

Nutrition per serving

Allergens and food safety

At the table

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