Georgian steampunk recipes — classic dishes reimagined with storytelling and flavor.
Intro/Story
In the humming belly of a brass‑clad locomotive, gears grind and pistons hiss as a pot of beans bubbles away. Lobio, the Georgian bean stew, becomes a hearty fuel for travelers of the steam age — earthy beans, fragrant herbs, and the tang of vinegar transformed into a dish that warms both body and spirit.
Lobio is a traditional Georgian bean stew prepared in many variations, often with red kidney beans, onions, garlic, walnuts, and herbs. It can be served hot or cold, thick or soupy, and is a staple of Georgian cuisine. The name “lobio” simply means “beans” in Georgian, and the dish reflects the country’s rich culinary heritage.
Recipe Categories
Ingredients
- 500 g red kidney beans (soaked overnight)
- 2 medium onions, finely chopped
- 3 cloves garlic, minced
- 100 g walnuts, crushed
- 2 tbsp red wine vinegar
- 1 tsp ground coriander
- 1 tsp fenugreek seeds (optional)
- 1 tsp paprika
- Salt and black pepper to taste
- Fresh cilantro for garnish
Preparation
- Soak beans overnight, then drain and rinse.
- Cook beans in fresh water until tender (about 1–1.5 hours).
- In a pan, sauté onions and garlic until golden.
- Add walnuts, vinegar, and spices; stir well.
- Combine beans with the onion‑walnut mixture. Mash lightly for a thicker texture or leave whole for a soupy version.
- Garnish with fresh cilantro and serve warm or chilled.
Nutritional Facts (per piece)
- Calories: 280
- Protein: 12 g
- Fat: 14 g
- Carbohydrates: 28 g
- Fiber: 9 g
Tips & Variations
- Add pomegranate seeds for a fresh, tangy twist.
- Use white beans instead of red for a milder flavor.
- Serve with Georgian cornbread (mchadi) or flatbread.
- Adjust vinegar to taste — more for tang, less for mildness.
Next Steps
Do you like our recipe? You can find more recipes in the Soups & Stews category here.