Name: Lobio with Walnuts
Prep time: 25 min
Cook time: 2 h 5 min
Total time: 10 h 30 min
Cuisine: Georgian
Ingredients: 300 g dried red kidney beans, sorted and rinsed; 1.8 L cold water, for soaking (discard after soaking); 2.4 L fresh water, for cooking; reserve up to 200 ml; 100 g walnut halves or pieces, finely ground; 12 g garlic, peeled and finely minced or ground; 2 g ground coriander; 1 g ground blue fenugreek; 1 g ground black pepper; 15 ml red-wine vinegar; 180 g yellow onion, finely diced; 15 ml neutral sunflower oil; 30 g fresh cilantro leaves, chopped; 1 bay leaf, to remove after boiling; 6 g fine salt

Thick red bean lobio coated in walnut seasoning with herbs on top.

Yield4 servings

Serving basisOne-quarter of the finished dish

DifficultyIntermediate

DietVegan; contains walnuts and legumes

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The dish

About Lobio with Walnuts

Tender red beans are coated in a thick walnut, garlic and spice paste, then warmed with soft onion and fresh cilantro.

Lobio is the Georgian word for beans and the name of a broad family of bean dishes. Walnut lobio is one of many versions; seasoning and texture vary between households. This home-style recipe leaves most of the beans whole and binds them with ground walnuts, garlic, coriander, blue fenugreek and a little red-wine vinegar.

The walnut paste should be thick but spoonable. Add reserved bean liquid a little at a time so it coats the beans without turning the dish into soup. Softening the onion separately keeps its flavour mellow, while fresh cilantro added at the end brings a bright herbal note.

Dried red kidney beans need a safe cooking sequence: soak them under refrigeration, discard the soaking water, boil vigorously for at least 10 minutes, then simmer until completely tender. The walnut-rich lobio is served warm with mchadi, bread or pickled vegetables.

Cook the dish

Ingredients

Georgian Red Beans with Walnut-Garlic Seasoning (ლობიო ნიგვზით)

Beans

300 gdried red kidney beans, sorted and rinsed
1.8 Lcold water, for soaking (discard after soaking)
2.4 Lfresh water, for cooking; reserve up to 200 ml

Walnut seasoning

100 gwalnut halves or pieces, finely ground
12 ggarlic, peeled and finely minced or ground
2 gground coriander
1 gground blue fenugreek
1 gground black pepper
15 mlred-wine vinegar

Onion and herbs

180 gyellow onion, finely diced
15 mlneutral sunflower oil
30 gfresh cilantro leaves, chopped
1bay leaf, to remove after boiling
6 gfine salt

Method

Soak the beans. Sort and rinse the beans. Cover with 1.8 L cold water and soak under refrigeration for 8–12 hours. Drain and discard the soaking water, then rinse the beans again.
Boil and simmer. Put the beans in a heavy pot with 2.4 L fresh water. Bring to a full rolling boil and boil vigorously for at least 10 minutes. Reduce to a steady simmer and cook until completely tender, usually 60–90 minutes more. Add hot water if needed to keep them covered. Do not cook dried kidney beans in a slow cooker.
Reserve liquid and lightly mash. Reserve up to 200 ml of the bean cooking liquid. Remove and discard the bay leaf. Lightly mash about one-quarter of the beans; leave most whole.
Make the walnut paste. Finely grind the walnuts with garlic, ground coriander, blue fenugreek, black pepper and half the salt. Stir in the red-wine vinegar and enough reserved bean liquid to make a thick, smooth paste.
Soften the onion and combine. Heat the sunflower oil in a skillet over medium-low heat. Cook the onion for 8–10 minutes until soft and translucent, without deep browning. Add it to the beans with the walnut paste, chopped cilantro and remaining salt. Gradually add reserved bean liquid, up to 200 ml, until the thick seasoning coats the beans. Warm gently for 10 minutes, stirring often; do not boil hard after adding the walnuts. Check that all beans are fully tender.
Serve and store. Serve warm. Cool leftovers within 2 hours, refrigerate at or below 4°C for 3–4 days and reheat to 74°C at the centre.

Practical guidance

Tips for success

Soak the beans in the refrigerator, discard the soaking water and boil them vigorously for at least 10 minutes before simmering.
Grind the walnuts finely with the garlic and spices, then loosen the paste gradually with vinegar and reserved bean liquid.
Keep most beans whole and add just enough liquid for the walnut seasoning to cling to them.

Practical notes

Texture. The finished lobio should be cohesive and thick, with most beans still whole. Add the bean liquid gradually; the walnut paste thickens as it stands.

Grinding the walnuts. Stop once the walnuts form a fine, slightly textured paste. If ground too long, they may release enough oil to become greasy.

Make ahead. The beans can be soaked overnight in the refrigerator. Cooked lobio can be refrigerated in a shallow covered container and reheated gently with a splash of water to 74°C at the centre.

Nutrition per serving

Estimated nutrition per serving

Serving size: One-quarter of the dish
Energy: About 465 kcal
Carbohydrates: About 53 g
Protein: About 22 g
Fat: About 21 g
Fibre: About 21 g
Sodium: About 600 mg

These are estimates for the stated ingredients and yield. Walnut size, bean variety, retained cooking liquid and salt distribution can change the values.

Allergens and food safety

This recipe contains walnuts, a tree-nut allergen, as well as beans. Check packaged ingredients for additional allergens and prevent cross-contact. Refrigerate the dried-bean soak, discard the soaking water, boil vigorously for at least 10 minutes and then cook the kidney beans until fully tender. Do not use a slow cooker for uncooked dried kidney beans. Cool leftovers within 2 hours, refrigerate at or below 4°C for 3–4 days and reheat to 74°C at the centre.

The result

Whole red beans are held together by a savoury walnut, garlic and spice paste.
Walnut lobio is rich and thick; add reserved bean liquid gradually to keep the beans distinct.