LOBIO WITH SUMMER SAVORY AND AJIKA WITH WALNUTS

The Georgian word ‘lobio’ (Georgian: ლობიო) means ‘beans’ and there are a number of varieties of lobio dishes. In this family recipe we show how to make a spicy lobio dish made with summer savory and ajika with walnuts.

Lobio with Summer Savory and Ajika - Copy

Ingredients: 500 grams of kidney beans, 3 cloves of garlic, 1 tsp of dried summer savory, 1 tsp of dried coriander, 2 large white onions, 50 grams of fresh parsley, 100 grams of butter, 1 tbs of dried hot red pepper, 2 bay leaves, salt (amount dependent upon personal preference), 4 tbs of oil, 1 heaped tbs of ajika (see note below regarding ajika).

Ajika (Georgian: აჯიკა) is a hot, spicy paste used to flavor meat and fish dishes mainly in Samegrelo and Abkhazia. It is made with hot red peppers, garlic, herbs and spices. In appearance and consistency ajika resembles Italian red pesto. There are several types of ajika. In this recipe we used ajika made with walnuts. Click here for a step-by-step photo recipe.

Preparation: Soak the beans in a deep cooking pot of cold water for two hours prior to cooking. Drain water and add the bay leaves and up to 2 liters of fresh water. Cook on a medium heat until the beans are tender.

Boiling Lobio Beans - Copy

Drain the water from the cooked kidney beans and transfer them to a mixing bowl but keep 300 milliliters in a separate jug to use later. Add the butter and salt (amount dependent upon personal preference) to the cooked beans.

Adding Butter and Salt to Boiled Lobio Beans - Copy

Use the back of a wooden spoon to mash the beans, butter and salt together.

Mashing Boiled Lobio Beans - Copy

Chop and fry the onions in 4 tbs of oil.

Frying Onions - Copy

Add the fried onions, together with the ajika and hot red pepper to the lobio and mash thoroughly.

Adding Fried Onions and Ajika and Red Pepper to Lobio - Copy

Add the 300 milliliters of bean water that was saved when draining the beans and stir until thoroughly mixed.

Stirring Ingredients for Lobio with Summer Savory and Ajika

Crush the garlic and finely chop the parsley and add to the lobio, together with the summer savoury and dried coriander. Mix thoroughly.

Adding Herbs Spices and Garlic - Copy

Transfer the lobio to a pot and cook on a medium heat for 4-5 minutes. We baked ours in individual clay pots in the oven.

Serving: Serve hot.

We served ours in individual clay pots with the traditional accompaniment, Mchadi (Georgian Cornbread). For a step-by-step guide to making Mchadi see this article.

Lobio with Ajika and Summer Savory - Copy

Enjoy your Lobio with Summer Savory and Ajika!

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