People eat Lobio all year, but especially in winter. It is served with cornbread (mchadi) or pickled vegetables. It’s a simple dish, but very loved in Georgian homes.
Lobio has been part of Georgian food culture for centuries. The name "lobio" simply means "beans" in Georgian. Long ago, people in villages made Lobio with dried red beans, onions, garlic, and local herbs.
It was cheap, filling, and could feed many people — perfect for family meals and gatherings.
There are many versions of Lobio:
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Some are hot and spicy
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Some are cold (called lobio nigozit, made with walnuts and served like a dip)
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Some have meat, but most are vegetarian or vegan
Did You Know?
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In Georgia, people often cook Lobio in a clay pot for deeper flavor.
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Lobio is often eaten with mchadi (a cornmeal flatbread).
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It’s one of Georgia’s most popular vegetarian dishes.
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Even though it's simple, every family has their own recipe — some pass it down for generations.
Try This Easy Lobio Recipe
Ingredients (serves 2–3):
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1 cup dried red beans (or 1 can, drained)
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1 small onion, chopped
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2 cloves garlic, minced
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1 bay leaf
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1/2 tsp ground coriander
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Salt and pepper to taste
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1 tbsp oil
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Optional: cilantro, walnuts, or a splash of vinegar
Instructions:
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If using dried beans, soak overnight and boil until soft. If using canned beans, rinse them first.
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Heat oil in a pot. Add onion and cook until soft.
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Add garlic, bay leaf, coriander, and stir.
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Add beans and a little water. Cook together for 10–15 minutes.
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Mash some of the beans to make the stew thick.
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Add salt, pepper, and fresh herbs at the end.
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Serve hot — with bread, mchadi, or pickles.
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