Name: Rachuli Lobiani (Rachan Bean-and-Ham Bread)
Prep time: 45 min
Cook time: 1 h 55 min
Total time: 24 h 40 min
Cuisine: Georgian
Ingredients: 500 g plain wheat flour, plus a little for shaping; 250 ml warm water, about 35–38 °C; 7 g instant dry yeast; 10 g fine salt; 50 ml neutral vegetable oil, plus a little for the bowl; 250 g dried red kidney beans, sorted and rinsed; 250 g Rachan smoked pork ham, or unsweetened smoked pork ham suitable for cooking, in one thick piece; 25 g pork lard; 5 g fine salt, or to taste; 1 g ground black pepper, or to taste

Wide view of golden Georgian bean-and-ham bread with its smoky filling visible in two cut wedges.

Yield4 medium lobiani

Servings8; half a flatbread per serving.

Preparation45 minutes

Cooking115 minutes

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The dish

About Rachuli Lobiani (Rachan Bean-and-Ham Bread)

რაჭული ლობიანი — round yeasted bread filled with beans and smoked pork

Rachuli lobiani is Racha’s round bean-filled bread, distinguished by smoked Rachan ham cooked with the beans. The filling is enclosed in risen dough, flattened into a round and baked. Georgia Travel calls the local bread bachulebi and describes tone-oven baking as especially flavourful, while also noting home pan-baked versions.

This measured home version makes four medium flatbreads with red kidney beans, smoked pork, a simple yeast dough and a little lard in the filling. The top is scored to vent steam; a hot home oven gives a practical result without claiming to reproduce a wood-fired tone oven.

The filling should be soft and rustic rather than a perfectly smooth paste. Mash the beans while warm, chop the cooked ham finely and season the mixture plainly with salt and black pepper so the smoked pork remains clear.

Cook the dish

Ingredients

Rachuli Lobiani (Rachan Bean-and-Ham Bread)

Yeast dough

500 gplain wheat flour, plus a little for shaping
250 mlwarm water, about 35–38 °C
7 ginstant dry yeast
10 gfine salt
50 mlneutral vegetable oil, plus a little for the bowl

Bean and ham filling

250 gdried red kidney beans, sorted and rinsed
250 gRachan smoked pork ham, or unsweetened smoked pork ham suitable for cooking, in one thick piece
25 gpork lard
5 gfine salt, or to taste
1 gground black pepper, or to taste

Method

Soak the beans. Cover the rinsed beans generously with cold water and soak for at least 8 hours. Drain and rinse well; discard the soaking water.
Cook beans and ham safely. Cover the beans with fresh water by about 5 cm. Bring to a vigorous rolling boil and keep boiling for at least 30 minutes. Drain, cover with fresh water again and simmer until the beans are completely tender, about 45–60 minutes more. Add the ham partway through this second cooking stage. If it is uncooked fresh or smoked ham, ensure its centre reaches at least 63 °C, then rest it for 3 minutes. Drain the beans and ham.
Make the filling. While warm, mash the beans to a coarse, soft texture. Finely chop the ham and fold it into the beans with the lard, salt and pepper. Taste, adjust seasoning and let the filling cool.
Mix and rise the dough. Stir the flour, yeast and salt together. Add the warm water and oil; knead for 8–10 minutes until smooth and elastic. Cover and leave in a warm place until doubled, about 90 minutes.
Fill and shape. Divide dough and filling into 4 equal portions. Flatten each dough piece, place filling in the centre, gather and pinch the edges closed. Turn seam-side down and gently flatten to a round about 20–22 cm. Rest 10 minutes and score a few shallow vents on top.
Bake. Heat the oven to 220 °C with a tray inside. Transfer the lobiani to the hot tray and bake 20–25 minutes until evenly browned and cooked through. Rest 5 minutes before cutting into wedges.

Practical guidance

Tips for success

Soak the dried beans for at least 8 hours, then drain and rinse. For red kidney beans, boil vigorously in fresh water for at least 30 minutes before continuing to simmer until fully tender.
Cook the ham with the beans so its smoky flavour seasons the filling. If it is sold uncooked, check its thickest part with a thermometer and follow the safe temperature guidance below.
Let the filling cool before wrapping it in dough. Pinch the seam firmly closed, place it underneath and flatten gently so the filling does not break through.

Practical notes

Do not skip the vigorous 30-minute boil for dried red kidney beans. A slow cooker alone is not a safe cooking method for dried kidney beans.
Bean skins may be left on for a hearty texture; peeling them after cooking is optional and makes the mash lighter and smoother.
Rachan ham is the regional choice. If unavailable, use unsweetened smoked pork ham that is suitable for cooking; salty products may require less added salt.

Nutrition per serving

Estimated nutrition per serving

Energy: about 480 kcal.
Carbohydrates: about 67 g.
Protein: about 20 g.
Fat: about 14 g.
Fibre: about 6 g.
Sodium: about 900 mg.
Basis: one-eighth batch; smoked ham salt and fat vary by product, so the estimate is approximate.

Allergens and food safety

Contains wheat/gluten and pork. Check the flour, yeast and ham labels for additional allergens or cross-contact. For uncooked fresh or smoked ham, cook to at least 63 °C internally and let it rest for 3 minutes; follow any stricter package instructions. Cool baked bread promptly, refrigerate within 2 hours at 4 °C or colder, and use within 3–4 days. Reheat throughout to 74 °C / 165 °F. Dried red kidney beans must be soaked, drained, and boiled vigorously in fresh water for at least 30 minutes before the longer simmer.

The result

The crust should be golden and tender, with a soft, savoury bean filling carrying a clear smoky-ham flavour. The bread is round and substantial, easy to cut into wedges.

Serve warm on its own or alongside pickled vegetables.
Let each bread rest briefly so the hot filling settles before slicing.