Clay bowl of Rachan-style beans with visible pieces of cured pork ham and herbs.

Yield4 servings

Serving sizeone quarter of the cooked batch, about one generous bowl

DifficultyIntermediate

Dietary classificationContains pork; check packaged ingredients for allergens

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The dish

About Rachan Lobio with Ham

Red kidney beans simmer with smoky Rachuli lori in this hearty regional stew from Racha.

Red kidney beans simmer with smoky Rachuli lori in this hearty lobio from Racha. Onion, garlic, coriander, blue fenugreek and fresh herbs build a savoury broth, while crushing some of the beans gives it a naturally thick texture.

Rachuli lori is a cured, smoked pork ham whose salt and smoke vary from piece to piece. It seasons the beans as they cook, so this version adds no salt. Choose ham labelled for cooking, cut it into bite-sized pieces and let it simmer until tender; if the package says the ham is not fully cooked, check that a thick piece reaches 71 °C / 160 °F.

Dried kidney beans need a long soak and a vigorous boil in fresh water before the stew simmers. This measured home version uses a 12-hour refrigerated soak and a 30-minute rolling boil, then cooks the beans with the ham until completely tender. Serve the stew hot in bowls, with the ham distributed among them.

Cook the dish

Ingredients

Rachan Lobio with Ham

Beans and ham

250 gdried red kidney beans, sorted and rinsed
180 gRachuli lori (Racha cured, smoked pork ham), labelled for cooking and cut into 2–3 cm pieces
2litres cold water, for soaking; discard after soaking
1.5litres fresh water, for cooking, plus up to 500 ml boiling water for topping up if needed
2bay leaves

Aromatics and herbs

150 gyellow onion, finely diced
30 mlneutral sunflower oil
10 ggarlic, finely chopped
2 gground coriander
1 gground blue fenugreek (utskho suneli)
0.5 gground black pepper
20 gfresh cilantro, chopped
15 gfresh parsley, chopped

Method

Soak the beans. Sort and rinse the kidney beans. Put them in a large pot, cover with 2 litres cold water, cover the pot and soak in the refrigerator for 12 hours.
Boil in fresh water. Drain and discard the soaking water. Rinse the beans, return them to the pot and add 1.5 litres fresh water. Bring to a vigorous rolling boil and keep boiling for at least 30 minutes. Skim foam if needed; do not use a slow cooker for this raw-bean step.
Simmer with the ham. Add the Rachuli lori and bay leaves. Lower the heat to a steady simmer and cook for about 60 minutes, until the beans are completely tender. Keep them covered with liquid, adding a little boiling water if needed. If the ham is not labelled fully cooked, check that a thick piece reaches 71 °C / 160 °F.
Cook the aromatics. While the beans simmer, heat the sunflower oil in a skillet over medium-low heat. Add the onion and cook for about 7 minutes, until soft and translucent. Add the garlic, coriander and blue fenugreek; stir for 1 minute, then remove the skillet from the heat.
Season the pot. When the beans are tender, remove the bay leaves. Stir the onion mixture and black pepper into the pot.
Thicken and finish. Crush about one quarter of the beans against the side of the pot and stir them back in. Add the cilantro and parsley. Taste; the measured version includes no added salt. Serve hot.

Practical guidance

Tips for success

Sort through the dry beans and discard any shrivelled beans or debris before soaking.
Discard the soaking water. Keep the fresh-water boil at a full rolling boil for at least 30 minutes before lowering the heat.
Bean age affects cooking time. The beans should be fully tender before you thicken the stew.
Rachuli lori varies in saltiness, so taste the finished pot before considering any extra salt.

Practical notes

Ham choice. Rachuli lori gives the dish its regional character. If it is unavailable, a cooking-intended cured, smoked pork ham is a practical substitute, but it should not be called Rachuli lori. Check the package for whether it is ready to eat or requires cooking.

Bean texture. For a looser stew, crush fewer beans; for a thicker bowl, mash a little more. Do not add flour. If the pot becomes too dry before the beans are tender, add boiling water in small amounts to keep them covered.

Storage and reheating. Refrigerate leftovers in a shallow covered container within 2 hours and keep them at or below 4 °C. Use within 3–4 days. Reheat the stew, stirring, until it reaches 74 °C / 165 °F throughout.

Nutrition per serving

Estimated nutrition per serving

Serving size: One quarter of the cooked batch
Energy: About 350 kcal
Carbohydrates: About 43 g
Protein: About 23 g
Fat: About 10 g
Fibre: About 17 g
Sodium: About 530 mg

These are approximate values calculated from dried red kidney beans, a generic cured-ham proxy, sunflower oil, onion, garlic, herbs and spices. No added salt is included. Rachuli lori varies substantially in salt, so the actual sodium may differ by brand and curing method.

Allergens and food safety

The listed ingredients do not contain a major regulated allergen, but check the ham and spice labels for added ingredients and cross-contact statements. Keep the pork separate from ready-to-eat food and wash hands, utensils and surfaces after handling it.

Raw dried kidney beans can contain lectins that cause illness if the beans are undercooked. Soak them in the refrigerator for 12 hours, discard the soaking water, then boil vigorously in fresh water for at least 30 minutes before simmering until fully tender. Do not cook raw kidney beans only in a slow cooker. If the ham is not fully cooked, use a clean thermometer to verify 71 °C / 160 °F in a thick piece. Refrigerate leftovers within 2 hours at or below 4 °C, use within 3–4 days and reheat to 74 °C / 165 °F.

The result

A thick, savoury bean stew in which the smoked Rachuli lori seasons the beans as they soften.
A 12-hour soak, a full 30-minute boil and a final texture check make the dry-bean method both practical and safe.