Baking

Lobiani

Two large Georgian yeast breads filled with safely cooked red kidney beans, golden onion, and coriander.

What you’ll need

• All-purpose flour: 500 g
• Warm water for the dough: 280 ml
• Active dry yeast: 7 g
• Sugar: 8 g
• Dried red kidney beans: 350 g
• Water for the beans: 3500 ml
• Yellow onion: 180 g
• Vegetable oil: 40 ml
• Ground coriander: 4 g
• Salt: 10 g

How to make it

1. Sort and rinse the beans and cover with 1750 ml cold water. Soak for 8-12 hours in the refrigerator, discard the soaking water completely, and rinse again.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.