22 Sep


Georgia is a country I would love to visit. A friend traveled there a few years ago, and came back raving about the scenery, the people, and the food and wine.

Until I get the opportunity to visit Georgia myself, my taste buds will have to do the traveling.

There’s a good local Georgian restaurant we visit occasionally in the winter months for their rib-sticking fare like hachapuri (cheese-filled flat bread), hearty soups and casseroles.

(I haven’t tried a Georgian dessert – we’re always too full to consider even sharing one.)

I also have yet to try my hand at Georgian cuisine, aside from lobio. This simple salad of kidney beans tossed with fresh herbs makes a nice lunch with toasted pitta.

(serves 4)

  • 1 tsp coriander seeds
  • 3 Tb olive oil, divided
  • 1 small onion, halved and thinly sliced
  • 2x400g tins kidney beans
  • 2 tsp vinegar
  • 1 clove garlic, minced
  • salt and pepper
  • 1/2 cup parsley, roughly chopped
  • 1/4 cup fresh dill, roughly chopped
  1. Rinse and drain the kidney beans, and tip into a mixing bowl.
  2. In a small frying pan over a medium flame, toast the coriander seeds until fragrant. Crush with a mortar and pestle.
  3. In a small bowl, whisk together the olive oil, vinegar, garlic, and coriander. Season with salt and pepper.
  4. Toss the dressing with the beans. Add the chopped herbs and toss again.
  5. Leave for half an hour for the flavours to marry before serving.

5 Responses to “Lobio”

  1. sigmalfa September 22, 2017 at 1:20 pm #

    Looks yummy.. surely going to try this..

    • Andrea September 22, 2017 at 4:40 pm #

      Thank you, hope you like it 🙂

  2. Asli September 22, 2017 at 9:06 pm #

    I love Georgian cuisine!

  3. chefkreso September 22, 2017 at 9:24 pm #

    Can’t wait to try this recipe out 🙂

    • Andrea September 23, 2017 at 8:39 am #

      Thanks, hope you like it 🙂

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