One-Pot Wonders
Lobio (Georgian Bean Stew) with Mchadi Cornbread
- Prep time 30 minutes
- Cook time 2 hours
- Serves 6
Author Notes
Lobio is a Georgian dish that fits squarely into one of my favorite categories of foods: stewed mushy beans. Up there with greats like ful medames, Yemeni fasoulia, and refried beans, Lobio offers its own twist on the tried and true format. This recipe calls for a flavorful mix of pounded walnuts and whole spices. For added flavor, be sure to toast these nuts and seeds briefly in a dry pan before cooking. As always with dried beans, soaking for at least a few hours will help cut down on cooking time and allow for more even cooking. That said, these beans will end up being partially mashed anyway, so feel free to skip the soak if you’re okay with a longer cook time. This is classically served with a simple pan-fried corn cake called Mchadi, and I've provided that recipe below as well. —Noah Tanen
Ingredients
- Lobio
-
8 ounces
dried red kidney beans, rinsed and soaked overnight
-
1/2 cup
walnuts
-
1 teaspoon
coriander seeds
-
1 teaspoon
fenugreek seeds
-
1/2 teaspoon
celery seeds
-
2 tablespoons
olive oil
-
1
white onion, diced
-
4
cloves garlic, minced
-
1 teaspoon
dried thyme
-
1/2 teaspoon
red pepper flakes
-
2 teaspoons
harissa paste
-
2 tablespoons
red wine vinegar
-
salt and pepper to taste
-
thinly sliced white onion and cilantro for garnish
- Mchadi (Georgian Corn Cakes)
-
2 cups
cornmeal
-
3/4 cup
water (plus extra if needed)
-
3-4 tablespoons
oil for frying
Directions
- Lobio
- Drain the beans and add to a heavy bottomed pot. Fill with plenty of water to cover and bring to a boil over medium-high heat. Let boil for 10 minutes before turning the heat down to medium-low. Let simmer for about 1 - 1 1/2 hours or until the beans are cooked and beginning to fall apart. Drain the beans into a colander set over a large bowl, being sure to reserve the cooking liquid.
- Meanwhile, add the walnuts, coriander, fenugreek, and celery seeds to a mortar and pestle or spice grinder. Grind into a coarse powder and set aside.
- Preheat a heavy bottomed pot over medium heat. Add in the olive oil followed by the onions. Season with salt and pepper and let cook for 4-5 minutes or until slightly softened but not browned. Add the garlic, dried thyme, red pepper flakes, and reserved walnut mixture. Let cook for another minute until fragrant before adding the harissa and allowing to cook, stirring, for an additional 30 seconds.
- Add in the beans followed by 1 ½ cups of the reserved cooking liquid. Bring to a boil and reduce the heat to a bare simmer. Using a wooden spoon, partially mash the beans to your desired texture, being sure to leave some whole. Let the whole mixture cook for 5-10 minutes or until slightly thickened. Add the red wine vinegar. Stir and turn off the heat. Taste and adjust the seasoning with salt and pepper to taste. Serve hot with Mchadi (recipe below) and garnish with thinly sliced onion and cilantro.
- Mchadi (Georgian Corn Cakes)
- Add the cornmeal and water to a bowl and mix until well combined. It should form into a moldable dough, add more water if needed.
- Preheat a cast iron skillet over medium heat and add in the oil. Take a piece of the dough and form with your hands into a flat oval shape, adding directly to the hot pan. Repeat until you have 6 Mchadi. Let brown on one side for 3-5 minutes, flip and let brown on the following side for about 3 minutes. Remove and serve immediately with Lobio.
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