Stewed Cranberry Beans with Fenugreek and Cilantro (Lobio)

Name: Stewed Cranberry Beans with Fenugreek and Cilantro (Lobio)
Total time: PT-497954H45M51S
Ingredients: 2½ cups (500 g) dried cranberry beans, or pinto beans, picked over and rinsed; 3 bay leaves; 1/4 cup (60 ml) olive or neutral oil; 2 large onions, finely chopped; 3 tablespoons (25 g) finely chopped garlic, divided; 3 tablespoons (50 g) tomato paste; 1 tablespoon plus 1 teaspoon dried summer savory, or dried thyme; 1 tablespoon ground coriander; 1 tablespoon ground blue fenugreek, or 1 teaspoon ground regular fenugreek; 1 1/2 teaspoons crushed red chile flakes, or to taste; Black pepper; 3 cups (120 g) chopped cilantro; 2 cups (80 g) mixed chopped fresh herbs, such as parsley, purple or Thai basil, summer savory, and celery leaves, plus more for garnish; Sliced tangy cheese (such as sulguni or feta), assorted pickles, and mchadi for serving (optional)

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Makes 4 to 6 servings 1x

Time 50 minutes, plus soaking time

Units Scale

Ingredients

2 1/2 cups (500 g) dried cranberry beans, or pinto beans, picked over and rinsed
3 bay leaves
1/4 cup (60 ml) olive or neutral oil
2 large onions, finely chopped
3 tablespoons (25 g) finely chopped garlic, divided
3 tablespoons (50 g) tomato paste
1 tablespoon plus 1 teaspoon dried summer savory, or dried thyme
1 tablespoon ground coriander
1 tablespoon ground blue fenugreek, or 1 teaspoon ground regular fenugreek
1 1/2 teaspoons crushed red chile flakes, or to taste
Black pepper
3 cups (120 g) chopped cilantro
2 cups (80 g) mixed chopped fresh herbs, such as parsley, purple or Thai basil, summer savory, and celery leaves, plus more for garnish
Sliced tangy cheese (such as sulguni or feta), assorted pickles, and mchadi for serving (optional)

Instructions

In a bowl, dissolve 3 tablespoons (27 g) of salt in 4 quarts (4 L) cold water. Add the beans and soak at room temperature for at least 8 hours or up to 24. Drain and rinse well.
To a medium pot, add the beans, bay leaves, and enough water to cover by 2 inches (5 cm). Bring to a boil, then cook at a rolling boil for 15 minutes, skimming off any scum that rises to the surface. Turn the heat down to maintain a strong simmer and cook, stirring occasionally and adding more water as needed to keep the beans well covered, until they’re soft and creamy, 45 minutes to 2½ hours. Do not drain. (Cook time will vary widely depending on the age of the beans; they may break apart, which is fine.)
Meanwhile, to a skillet over medium-high heat, add the oil and onions and a good pinch of salt and cook, stirring occasionally, until soft and well browned, about 15 minutes. Stir in 2 tablespoons of the garlic and cook for 2 minutes, then stir in the tomato paste, savory, coriander, fenugreek, and chile flakes and cook until fragrant, about 1 minute more.
Stir the onion mixture into the cooked beans and simmer for 10 minutes. Season with salt and lots of black pepper. (It should be assertively seasoned.) If desired, use a potato masher to mash the beans to make a thicker texture. Stir in the cilantro, mixed herbs, and remaining tablespoon of garlic and simmer until the herbs are bright green, about 1 minute.
Ladle the lobio into earthenware crocks or bowls and top with more fresh herbs. Serve with the cheese, pickles, and mchadi on the side if desired.

— Excerpted with permission from Georgia: The Cookbook by: Meriko Gubeladze & Benjamin Kemper published by ‎Hardie Grant North America, October 6, 2026