Georgian Red Bean Soup with Walnuts and Herbs

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Lobio is a beloved everyday dish from Georgia, where slow-cooked red kidney beans are simmered with onion, garlic, and crushed walnuts, then finished with a generous shower of fresh herbs and warm spices. It is typically served with crusty mchadi cornbread and a sharp pickle on the side, making it a hearty, deeply comforting bowl.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 19 gFat
• 2.5 gSaturated Fat
• 42 gCarbs
• 11 gFiber
• 5 gSugar
• 16 gProtein
• 640 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 5.5 mgIron
• 12 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the beans and broth

• 2 cups (400 g) dried red kidney beans, soaked overnight and drained
• 6 cups (1.4 L) water
• 1 large yellow onion, peeled and halved
• 2 bay leaves
• 1 tsp whole coriander seeds

For the base

• 3 tbsp sunflower oil
• 1 medium yellow onion, finely diced
• 4 cloves garlic, finely grated
• 2 tbsp tomato paste
• 1/2 tsp ground coriander
• 1/4 tsp ground blue fenugreek (optional, but authentic)
• 1/2 tsp ground marigold petals (optional)
• 1/2 tsp freshly ground black pepper
• 1 1/2 tsp fine sea salt, plus more to taste

For finishing

• 3/4 cup (75 g) walnuts, finely chopped
• 1 small red onion, finely diced
• 1/2 cup loosely packed fresh cilantro, chopped
• 1/2 cup loosely packed fresh flat-leaf parsley, chopped
• 2 tbsp red wine vinegar
• 1 small hot red chili, finely chopped (optional)

Directions

1. Combine the soaked beans, 6 cups water, halved onion, bay leaves, and coriander seeds in a heavy pot. Bring to a boil, skim any foam, then reduce heat and simmer uncovered for 25-30 minutes, or until the beans are tender but still holding their shape. Drain, reserving 3 cups of the cooking liquid; discard the halved onion and bay leaves.
2. While the beans cook, warm the sunflower oil in a skillet over medium heat. Add the diced onion and cook for 6-8 minutes, stirring often, until soft and golden. Stir in the grated garlic, tomato paste, ground coriander, blue fenugreek, marigold, black pepper, and salt; cook for 2 minutes until the paste darkens and smells toasted.
3. Mash about one-third of the cooked beans with the back of a spoon to thicken the soup, then return all the beans to the pot along with the reserved 3 cups cooking liquid. Add the skillet mixture and stir well.
4. Simmer gently for 10 minutes so the flavors meld. Stir in the chopped walnuts and half of the cilantro and parsley; cook 2 more minutes. Taste and adjust salt, then finish with the red wine vinegar.
5. To serve, ladle the soup into warm bowls and top each portion with the diced red onion, remaining herbs, and chili if using. Serve hot with crusty bread or mchadi cornbread on the side.

Cook’s Notes

• For the most authentic flavor, do not skip the walnuts or blue fenugreek; they give lobio its signature nutty, earthy character.
• If using canned beans, use two 15-oz cans (rinsed) and replace the bean-cooking liquid with low-sodium vegetable or chicken broth.
• Lobio thickens as it sits, so loosen leftovers with a splash of hot water when reheating.
• For a richer texture, mash a generous portion of the beans against the side of the pot before finishing.
• Traditional accompaniments include sliced red onion tossed with vinegar, tkemali sour plum sauce, and fresh mchadi cornbread.

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