Lobio Rachuli v Ketsi (Georgian Claypot Spiced Red Kidney Beans with Walnuts & Pickles) – Authentic Georgia Recipe
From the highland region of Racha: velvety spiced red beans enriched with walnuts and fresh cilantro.
- Country of Origin
- 🇬🇪 Georgia (Caucasus, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Red kidney beans mashed slightly into a thick stew, Crushed toasted walnuts, Tangy pickled vegetables and cornbread (mchadi), Khmeli suneli, Ground coriander
Ingredients for Lobio Rachuli v Ketsi (Georgian Claypot Spiced Red Kidney Beans with Walnuts & Pickles) (4 Servings)
- 1.25 lbs (or 2.5 cups) red kidney beans mashed slightly into a thick stew, prepped into bite-sized pieces
- 1.5 cups crushed toasted walnuts, washed and trimmed
- 1 cup tangy pickled vegetables and cornbread (mchadi)
- 1 medium onion and 3 cloves garlic, finely minced with khmeli suneli
- 1.5 tbsp traditional Georgia seasoning (ground coriander, savory (kondari), garlic, pomegranate molasses/vinegar)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown red kidney beans mashed slightly into a thick stew for 5 minutes.
- Add minced onion, garlic, khmeli suneli, and ground coriander, savory (kondari), garlic, pomegranate molasses/vinegar, stirring for 2 minutes until deeply aromatic.
- Add crushed toasted walnuts and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in tangy pickled vegetables and cornbread (mchadi) right before serving warm.