What it is
Lobio means beans, and the stew made from them is one of Georgia's most common dishes. Kidney beans were first grown in Guria and Samegrelo in the sixteenth century, and every region now has its own recipe. There is Megrelian lobio with sour plum, Imeretian lobio with leeks, Rachan lobio with ham, and versions with walnuts or Kakhetian oil.
Around Georgia
The classic restaurant serving is hot beans in a clay pot with mchadi, a dense cornbread, and pickles or fresh herbs on the side. Once considered a peasant meal, lobio with mchadi now appears on every kind of Georgian table.
At the table
How to order it
Order lobio in a pot (kotani) with mchadi and pickles. Ask whether the kitchen adds meat if you are vegetarian.
What's in it
Beans, onions and herbs. Often vegan, but some versions include ham or butter. Recipes vary, so confirm ingredients with the kitchen if you have an allergy or dietary need.
