Lobya Borani — Azerbaijani Green Bean and White Bean Stew

Other Fast Without Oil Published June 13, 2026

Lobya is the Azerbaijani way with beans — here both fresh green beans and creamy white beans are simmered together with onion, tomato, and a generous fistful of soft herbs until the whole pot turns silky and savory. It is the kind of food that fuels a working day: the white beans bring serious protein and the green beans keep it bright and fresh rather than heavy. A finish of dried mint and a little sour pomegranate molasses gives it the tang that defines Azerbaijani cooking.

This version is written for strict no-oil days — the onions are softened in water and the beans give up enough of their own starch to make the stew rich without a drop of oil. On oil days, start by sweating the onion in 2 tablespoons of olive oil for extra depth; on fish days, fold flaked grilled fish in at the end.

FASTING LEVEL: Fast Without Oil (adaptable for oil days — see notes)
SERVINGS: 4
TIME: 45 minutes (plus bean soaking if dried)

INGREDIENTS

- 1 1/2 cups (250g) cooked white beans (cannellini or navy), or 1 can, drained
- 400g fresh or frozen green beans, trimmed and cut into 3cm pieces
- 2 onions, finely diced
- 3 garlic cloves, minced
- 3 ripe tomatoes, grated (or 1 cup canned crushed tomatoes)
- 1 tablespoon tomato paste
- 1 1/2 cups vegetable broth or water
- 1 tablespoon pomegranate molasses
- 1/2 cup chopped cilantro
- 1/2 cup chopped dill
- 1 teaspoon dried mint
- 1/2 teaspoon turmeric
- Salt and black pepper to taste

METHOD

1. Put the diced onions in a wide pot with 1/2 cup water. Cook over medium heat, stirring, until the water cooks off and the onions are soft and just beginning to stick, about 10 minutes. Add a splash more water if they catch too early.

2. Add the garlic, turmeric, and tomato paste and stir for 1 minute. Add the grated tomatoes and cook 5 minutes until the raw smell is gone and the mixture thickens.

3. Add the green beans and broth, bring to a simmer, cover, and cook 15 minutes until the green beans are tender.

4. Stir in the white beans and pomegranate molasses. Simmer uncovered another 8-10 minutes so the flavors marry and the liquid reduces to a glossy sauce that coats the beans.

5. Off the heat, fold in the cilantro, dill, and dried mint. Season well with salt and pepper. Let stand 5 minutes before serving.

6. Serve warm or at room temperature with flatbread or rice.

NOTES

- For oil days, sweat the onions in 2 tablespoons olive oil instead of water, and finish with a drizzle of oil — it rounds out the pomegranate tang.
- Pomegranate molasses is essential to the Azerbaijani character; if you must, substitute 1 tablespoon lemon juice plus a pinch of sugar.
- On fish days, stir in flaked grilled trout or a handful of cooked shrimp at step 5.
- The herbs go in at the very end so they stay fresh and green; do not boil them.