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Bean Bread (Lobiani)

Sam A. Harris

BY The Editors

PUBLISHED October 21, 2026

Buttery, peppery beans fill this hearty bread, found everywhere in Georgia, from gas stations to guesthouses to white-tablecloth restaurants. Before New World beans arrived, it was made with mashed gray peas. The dish hails from Racha, a highland region in the northwest known for its smoky lori ham. Locals often enrich their lobiani with ham drippings—a flavor you can approximate with Black Forest or another smoked ham. Onions, though not strictly traditional, lend a gentle sweetness. For the classic, pared-down version, skip the onions and stir the butter straight into the mashed beans. — Meriko Gubeladze

 

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Bean Bread (Lobiani)

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Makes
Two 10-inch (25 cm) pies 1x

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