White Bean Lobio

This white bean lobio can be served as a side dish with fried or baked pork, lamb, or chicken. It's incredibly filling and delicious.

Red bean lobio is a favorite dish for many, and is prepared for various occasions. Some even include it in holiday menus, which Georgians find surprising, as they traditionally serve this appetizer at funeral feasts. To be fair, red bean lobio is also eaten in its native land for any special occasion: simply because it's filling, delicious, and inexpensive. Why shouldn't we follow the example of our Caucasian neighbors? After all, if you serve lobio with a fresh vegetable salad, pickles, and plenty of delicious bread, you'll have a delicious dinner that's acceptable even during the strict Orthodox fast.

Lobio can certainly be prepared at any time of year, but it's especially relevant during Lent if you or your loved ones follow the Orthodox tradition. Why? Because the classic lobio recipe contains ingredients like beans and walnuts, rich in plant-based protein, which will provide the body with the necessary energy and strength. And, of course, the dish's incredibly vibrant, rich flavor is sure to reconcile the mind with any food deprivation. True, the classic lobio recipe requires a certain amount of time, but believe me, the results are definitely worth it!

Canned bean lobio is a great option for those who find the classic version unbearably time-consuming to prepare. And it's true, as the beans used in this recipe require a long soaking and cooking time of up to an hour and a half. So, we suggest mastering this "turbo recipe," which, in this case, speeds up the cooking process with virtually no impact on the quality of the dish. Canned bean lobio is filling, rich, aromatic, and delicious. It's definitely worth a try!

The word lobio (ლობიო) simply means "beans" in Georgian. This name is used for dozens of different Georgian dishes made with boiled beans. One lobio can differ from another in many ways...

Georgian lobio is a dish that has long been eaten for lunch by the poorest classes, as it was made from the cheapest, most accessible ingredients. It's said that in villages, it was served in a large bowl along with gomi, a corn porridge, which was placed directly on a carefully cleaned wooden table. Each family member would scoop a small portion of the porridge, top it with a slice of suluguni cheese, and scoop up the lobio with a large spoon. This meal ensured a long-lasting feeling of satiety, which is essentially what it was supposed to be. For us, Georgian lobio is something of a novelty, an unusual dish whose affordability makes it especially appealing.

Typically, preparing lobio takes half a day, if not more. It's not a particularly active process—the beans swell on their own, without your intervention—but you do have to wait. With this recipe, you won't have to!

Red bean lobio with walnuts is one of the most popular dishes in Georgian cuisine, traditionally served by local housewives at festive tables. Lobio is made in every family, with culinary tricks passed down from generation to generation. The beans, however, are not to be rushed: they should be soaked overnight in cold water before cooking. However, the dish is so delicious, nutritious, and filling that it's absolutely worth the time. We've also prepared a detailed recipe.

White bean pkhali is a wonderful Georgian dish, a recipe that can become a family favorite. Contrary to many misconceptions, pkhali isn't a specific dish, but rather a method of mixing ingredients and dressing them with a nut sauce. As for the ingredients, their variety is so vast that you'll never find two identical dishes: each one will have a "secret" ingredient. Perhaps the only thing that's indispensable in all Georgian homes is pomegranate, whose seeds are traditionally used to garnish the appetizer.