Lobio with Tkheli (Walnut-Tkheli Sauce)
A rich, hearty bean stew with tangy **tkheli** (walnut-tkheli sauce), walnuts, cilantro, and **khinkali spice mix**. The dish balances sharp, nutty depth with a velvety texture—perfect for a satisfying meal.
- Time
- 30 min
- Serving
- 604 kcal
- Ingredients
- ≈ $2.02
- Protein
- 24 g
Ingredients
- 1 Canned red beanspack 400 g ≈ $1.10 260 g
- 2 Walnutspack 150 g ≈ $4.00 30 g
- 3 Tkemali plum sauce 35 g
- 4 Garlic≈ $10.00 per kg 5 g
- 5 Cilantropack 50 g ≈ $1.20 15 g
- 6 Onions≈ $1.60 per kg 60 g
- 7 Khmeli-suneli 2 g
- 8 Sunflower oil 10 ml
- 9 Salt 2 g
- 10 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Drain the beans, reserving some of the liquid for the sauce.
Sauté the onion6 in oil for 5–6 minutes until soft.
Add the beans, 60 ml of the reserved bean liquid, **tkheli**, salt, black pepper, and **khinkali spice mix**.
Mash half the beans with a spoon and simmer for 10 minutes until thickened.
Chop the walnuts2, garlic4, and cilantro5, then fold into the lobio.
Warm through for 2 minutes until the sauce coats smoothly and the walnuts2 release their oil.
Tips
- Why it works
- Keep the liquid from the can of beans so the sauce doesn't thicken from lack of moisture. Without it, the lobio will burn and turn dry.
- Substitutions
- Instead of tkemali, use 30 g of tomato paste with 1 tsp of lemon juice for acidity. Replace the walnuts with 20 g of pine nuts, but the flavor will be less rich.
- Common mistakes
- If the lobio doesn't thicken after 10 minutes of simmering, add another 30 ml of liquid from the can and bring to a boil. It should be thick, not runny.
- Storing and reheating
- Keep for 3 days in the fridge, reheat over medium heat with 2 tbsp of water until smooth. Don't freeze, the nuts will go soft.
- Serve with
- Serve with lavash and a glass of prostokvasha to soften the acidity. Works as a main dish for lunch with a light salad.
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