Name: Lobio with Ghomi
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 10 h
Cuisine: Georgian
Ingredients: 200 g dried red kidney beans, rinsed; 100 g yellow onion, finely diced; 10 g garlic, finely minced; 15 ml sunflower oil; 20 g fresh cilantro leaves, chopped; 15 g fresh flat-leaf parsley, chopped; 10 g celery leaves, chopped; 2 g ground coriander; 1 g ground blue fenugreek (utskho suneli); 0.3 g ground black pepper, or to taste; 15 ml tkemali plum sauce; 4 g fine salt; 160 g coarse white corn grits, rinsed until the water runs mostly clear; 40 g fine white cornmeal; 1.3 L water, plus hot water as needed; 2 g fine salt

A clay bowl of herb-seasoned red bean lobio beside thick white Georgian ghomi.

Yield4 main-course servings

Serving basisOne-quarter of the lobio and ghomi

DifficultyModerate

DietVegan; contains no intentionally added major allergens

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The dish

About Lobio with Ghomi

Soft, herb-seasoned kidney beans are served beside thick, hot ghomi in this satisfying Samegrelo meal.

Ghomi is a traditional dish of Samegrelo, often eaten with beans and other foods in western Georgia. This practical home rendition pairs it with lobio, a soft red kidney bean stew seasoned with herbs and a little tkemali plum sauce. Georgian lobio recipes vary by household and region, so this is one measured version rather than a single canonical formula.

The two parts are cooked in separate pots and served side by side. The ghomi should be smooth, very thick and cohesive; the lobio should be tender and spoonable, with some beans mashed to thicken the liquid.

Dried red kidney beans need advance soaking and careful cooking. Soak them overnight, discard the water, bring them to a vigorous boil for at least 10 minutes, then simmer until completely soft. Make the ghomi while the beans cook so both are ready to serve hot.

Cook the dish

Ingredients

Samegrelo Red Bean Stew with Georgian Cornmeal Porridge (ლობიო ღომით)

Lobio

200 gdried red kidney beans, rinsed
100 gyellow onion, finely diced
10 ggarlic, finely minced
15 mlsunflower oil
20 gfresh cilantro leaves, chopped
15 gfresh flat-leaf parsley, chopped
10 gcelery leaves, chopped
2 gground coriander
1 gground blue fenugreek (utskho suneli)
0.3 gground black pepper, or to taste
15 mltkemali plum sauce
4 gfine salt

Ghomi

160 gcoarse white corn grits, rinsed until the water runs mostly clear
40 gfine white cornmeal
1.3 Lwater, plus hot water as needed
2 gfine salt

Method

Soak the beans. Rinse the dried kidney beans and cover with at least three times their volume of water. Soak for at least 8 hours or overnight. Drain and discard the soaking water, then rinse the beans again.
Boil safely. Put the beans in a large pot and cover with fresh water. Bring to a vigorous rolling boil and keep boiling vigorously for at least 10 minutes. Do not cook dried red kidney beans in a slow cooker.
Simmer until completely soft. Lower the heat and simmer the beans until creamy and tender, usually 40–60 minutes after the initial boil. Add hot water as needed to keep them covered. If desired, discard and replace the water once after the first boil.
Start the ghomi. While the beans simmer, rinse the coarse corn grits until the water runs mostly clear. Put them in a heavy-bottomed pot with 1.3 L water and 2 g salt. Bring to a gentle simmer, cover and cook until soft, about 35–45 minutes, stirring when needed to prevent sticking.
Thicken the ghomi. When the grits are soft and porridge-like, sprinkle in the fine cornmeal gradually while stirring and pressing firmly with a sturdy wooden spoon. Cook on low for 8–10 minutes, beating and scraping the pot until the ghomi is very thick, smooth and cohesive. Add a little hot water only if needed to prevent scorching.
Season the beans. When the beans are completely tender, reserve some cooking liquid and partly mash the beans. Stir in the onion, garlic, cilantro, parsley, celery leaves, coriander, blue fenugreek, black pepper and 4 g salt. Add enough reserved liquid for a thick, spoonable stew; cover and simmer for 10–15 minutes.
Finish and serve. Stir in the tkemali and sunflower oil. Taste and adjust the seasoning. Serve the hot lobio beside the ghomi so the two textures remain distinct.
Cool and store. Refrigerate leftovers in separate shallow containers at or below 4°C within 2 hours. Use within 3–4 days and reheat thoroughly until steaming hot.

Practical guidance

Tips for success

Never shorten the vigorous-boil stage for dried red kidney beans; boil them for at least 10 minutes before lowering the heat.
If the ghomi thickens before the beans are ready, cover it and keep it warm on the lowest heat, stirring occasionally and adding a splash of hot water only if it begins to scorch.
Stir fine cornmeal into the softened grits gradually and beat firmly to avoid dry lumps.

Practical notes

Bean tenderness. Age and variety affect cooking time. If the beans still have a firm or chalky centre, keep simmering; do not serve them partly cooked.

Ghomi texture. It should be smooth, heavy and cohesive, with no dry cornmeal lumps. A thick-bottomed pot helps prevent scorching as it tightens.

Serving. Ghomi and lobio are separate preparations. Spoon each onto the plate next to the other rather than mixing the porridge into the stew.

Nutrition per serving

Estimated nutrition per serving

Serving size: One-quarter of the lobio and ghomi
Energy: About 405 kcal
Carbohydrates: About 75 g
Protein: About 17 g
Fat: About 5 g
Fibre: About 10 g
Sodium: About 600 mg

These are approximate values for the listed ingredients and four portions. Bean variety, the corn grind and the tkemali brand can change the final values.

Allergens and food safety

No major allergen is intentionally added, but check packaged corn products, spices and tkemali for cross-contact statements. For dry red kidney beans, soak for at least 8 hours, discard the soak water, boil vigorously for at least 10 minutes, then simmer until completely tender. Do not use a slow cooker for the dry beans. Refrigerate leftovers within 2 hours in shallow containers at or below 4°C and use within 3–4 days.

The result

Soft red kidney bean lobio is seasoned with herbs, warm spices and a little sour tkemali.
Ghomi is a smooth, dense cornmeal porridge served hot alongside the stew.