Red Bean Lobio

Cookinero 26 Mar 2025

Lobio is a classic Georgian dish. Different types of beans (green, red) and ingredients can be used in its preparation, depending on family traditions and regions of Georgia. We suggest preparing lobio from red beans, following a simple step-by-step recipe. To make the dish aromatic, we will need a bunch of fresh cilantro. Instead of tomatoes, we will use tomato paste. Remember: small-grain beans boil and cook faster than large-grain ones.

How to cook Red Bean Lobio

Step 1

Red Bean Lobio

Prepare the beans. Cover the beans with clean water and cook for an hour.

Step 2

Red Bean Lobio

Prepare the frying. Fry the onion in vegetable oil until golden brown. Add the tomato sauce and a little water. Stir.

Step 3

Red Bean Lobio

Make lobio. Add beans, garlic, khmeli-suneli. Mix everything and simmer under the lid for 30 minutes on low heat.

Step 4

Red Bean Lobio

Season the finished dish with pepper and salt to taste.

Red Bean Lobio - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute dried beans with 2-3 cups of canned red beans (drained and rinsed) to save time. Skip Step 1 and add them directly in Step 3.
Leftovers stay fresh in an airtight container for 3–4 days. Reheat gently on the stove with a splash of water to revive the consistency.
Yes, this recipe is naturally vegan. Just ensure your tomato sauce and khmeli-suneli blend are free of animal products.
Absolutely! Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat on the stove, stirring occasionally.
Try diced eggplant or mushrooms for a lower-carb version. Sauté them until tender before adding to the sauce in Step 3.
Pair it with crusty bread, rice, or a fresh salad. Garnish with parsley or cilantro and a dollop of yogurt for extra flavor.
Thin it with a bit of water or vegetable broth until you reach your desired consistency. Simmer for 5 more minutes to blend flavors.
Yes! Combine all ingredients (pre-soaked or canned beans) and cook on low for 6–8 hours or high for 3–4 hours. Adjust spices before serving.

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