Lobio means "beans" in Georgian. However, there is also a dish with this name – full of different aromas, slightly spicy and with lots of herbs.


  • 250 g raw kidney beans
  • 150 g walnuts
  • 1 bundle of purple basil
  • 1 bundle coriander
  • 3-4 cloves of garlic
  • 1 big onion
  • 1 tablespoon tomato paste
  • 100 ml boiled water
  • 1 teaspoon Uzcho-Suneli
  • 1 teaspoon chili powder
  • 1 tablespoon salt
  • 1 tablespoon butter


The dish with the name Lobio is popular among the different  people in the Caucasus: the recipe exists in both the Georgian and in the Azerbaijani cuisine and even Armenians prepare a version of this dish. At first, Lobio was prepared with helmet beans (hyacinth beans). Beans, as we know them today, were grown only later on, from the end of the 17th century. Today, you can make Lobio from both kidney beans and green beans. In our recipe we show you the version made from legumes with tomato sauce. When preparing dried beans, remember to soak them in cold water for over 12 hours (during this time the water should be changed 2-3 times, if possible) and then cook them until soft. Lobio is an excellent vegetarian dish, which is also suitable for the vegan diet.

Lobio, detailed photo recipe

3 hours

1. Soak the beans overnight. Boil them for 2 hours.

2. Place walnuts, coriander, onion, garlic and half of the basil into a blender.

3. Season with Uzcho-Suneli, salt und pepper.

4. Blend until you have a mixture with the consistency similar to a smooth puree.

5. Melt the butter in a pan.

6. Place kidney beans into the pan and fry them 2-3 minutes while stirring constantly.

7. Mix the tomato paste with boiled water and add to the beans.

8. Add the blended puree and cook for 10 minutes.

9. Stir in the second half of the basil.

10. Serve with flatbread made from corn or corn tortillas.

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