In a medium skillet over medium heat, melt the butter. Add the onion and cook, stirring occasionally, and lowering the heat as needed to prevent scorching until soft and deep golden brown, about 25 minutes.
Meanwhile, in a large bowl, coarsely mash the beans using a potato masher or your hands. Stir in the ham (if using), black pepper, and salt.
Stir in the cooked onions.
Divide the mixture in half. Using wetted hands, shape each portion into a ball. Wrap in plastic and refrigerate until ready to use (for up to 1 day).
Shape, bake, brush, and serve the breads as described in steps 4 to 6 for khachapuri.
— Excerpted with permission from Georgia: The Cookbook by: Meriko Gubeladze & Benjamin Kemper published by Hardie Grant North America, October 6, 2026