Go Back
A warm and inviting professional food photograph of Georgian-inspired red bean lobio stew served in a rustic terracotta bowl, garnished with vibrant fresh cilantro. Beside the bowl are three golden-brown mchadi cornbread flatbreads. The scene is shot in natural light, with a soft-focus background featuring a wooden table and a traditional Georgian textile, enhancing the authentic and cozy atmosphere.
Print Pin

Georgian-Inspired Red Bean Lobio with Mchadi

This Georgian-inspired bean experiment sounds promising on paper—until you realize the portions barely satisfy two people, the authentic walnuts are mysteriously absent, and anyone who isn't a coriander enthusiast might find themselves ordering takeout instead.
Course Main Course
Cuisine Georgian
Diet Gluten Free, Vegan
Prep Time 20 minutes
Cook Time 15 minutes
35 minutes
Servings 3
Calories 408kcal
Author Grok 4

Equipment

  • Medium pot with lid
  • Small saucepan
  • Wooden spoon
  • Knife and cutting board
  • measuring cups and spoons

Ingredients

For the Lobio Stew

  • 400 g canned red kidney beans drained and rinsed
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika sweet or smoked
  • 10 g fresh cilantro chopped, about 2 tbsp
  • 1.5 cups vegetable broth
  • 1 tbsp vegetable oil
  • Salt and pepper to taste

For the Mchadi Cornbread

  • 150 g cornmeal
  • 150 ml water
  • 1 tbsp vegetable oil
  • Pinch of salt

Instructions

  • Prep the aromatics (10 minutes): Dice the onion and mince the garlic. Chop the cilantro. Drain and rinse the kidney beans.
  • Start the lobio (10 minutes): Heat 1 tbsp vegetable oil in a medium pot over medium heat. Add diced onion and sauté for 3-4 minutes until softened. Add minced garlic, cumin, coriander, and paprika; cook for 1-2 minutes until fragrant, stirring constantly.
  • Simmer the stew (15 minutes total cooking): Add kidney beans and vegetable broth to the pot. Bring to a simmer, cover, and cook for 10 minutes, stirring occasionally. Uncover, add half the cilantro, and season with salt and pepper. Simmer uncovered for another 5 minutes until slightly thickened.
  • Make the mchadi (10 minutes, simultaneous): In a small saucepan, mix cornmeal, water, oil, and salt. Cook over medium heat, stirring constantly, for 5-7 minutes until it forms a thick porridge-like dough. Shape into 3 small flatbreads and fry in a dry pan for 2 minutes per side until golden.
  • Serve: Divide the lobio into bowls, garnish with remaining cilantro, and serve with warm mchadi on the side.

Notes

Serving suggestions:
To complement the hearty, spiced flavors of this red bean lobio, opt for a bold Georgian red wine like Saperavi—simply pour a glass straight from the bottle for an effortless alcoholic pairing that echoes the dish's earthy notes without any prep. For a non-alcoholic alternative, whip up a quick homemade lemonade by mixing fresh lemon juice, a splash of sparkling mineral water, and a touch of honey or agave over ice—refreshing and easy to stir together in under a minute to balance the stew's warmth.
 
Allergens:
  • Check the ingredients of your vegetable broth
 
Emission Hotspots:
  • While canned beans are convenient, they carry a higher environmental cost than their raw counterparts.
  • Shop to home transportation, if a combustion car is used
 
Sustainability tips:
  • If you have extra cornbread, transform it into croutons by cubing and toasting in the oven for salads or soups
  • Walk or bike to the supermarket and farmer's market to cut transportation emissions
  • Cook the stew in a rice cooker (e.g. the Reishunger Digital Reiskocher) to save some energy
  • Give all your fresh cilantro to the Guinea pigs 🐹.  They love the treat, and you'll keep both your furry friends and cilantro-sceptic guests happy.
  • Choose a different recipe to avoid food waste