The main ingredient of the dish is beans, which is why it bears such a name - lobio, that is how beans in the Georgian language sound. There are many cooking options for this masterpiece. Lobio is prepared from a combination of the simplest and most affordable ingredients, but it turns out to be a very exquisite dish that is loved by all the peoples of Transcaucasia.
Adding vegetables and dried herbs reveals the taste of the dish, so it can easily become your favorite, and appear on your table more often. You can cook lobio from different beans, including leguminous, with or without tomatoes, nuts, mushrooms, etc. Choose any option from the recipes below and cook a healthy and tasty dish, enjoying the incredible taste and aroma that will fill your home.
Georgian Lobio - general principles of preparation
It is advisable to pour red beans before cooking with water and leave in this condition for the night. Always drain old water, cook with freshly filled water, it should be twice as much as beans. Beans need to be cooked for at least 45 minutes.
If you cook lobio from different types of beans, then remember that they have different cooking times, so it is better to cook them separately separately initially.
You can add any meat, vegetables, mushrooms and greens to Lobio. If desired, these ingredients can be combined in different ways each time.
The dish kneads slightly with a batter so that the lobio does not turn into bean cream.
Cilantro will be a great addition to enhance the taste for any kind of lobio.
The dish is served as a main dish or as a side dish. If desired, any lobio can be wrapped in a thin Georgian tortilla.
The taste of the dish is excellent both in cold and in hot form.
Georgian Lobio - a classic recipe
Ingredients:
• beans (red) 360 g;
• tomato - 3-4 pcs.;
• onion - 3 heads;
• vegetable oil - 50 - 60 ml;
• garlic - 3-4 cloves;
• vinegar 3% - 55 ml;
• seasoning Hops-suneli - a spoon;
• oregano sushi. - a spoon;
• mint sushi. - half a spoon;
• a bunch of fresh cilantro;
• ground pepper (black and red);
• salt.
Cooking method:
1. Beans must be sorted, and then pour cold filtered water and leave in this condition for 7 hours.
2. Cut the stems from the branches of cilantro, chop the greens and fill it with vinegar. Cover or saucer, and also leave in the refrigerator overnight.
3. Throw the beans into a colander, and then transfer to a small pan. Pour the grains with water completely, and put on fire. Cooking time 45-50 minutes. Then remove from heat, and if water remains, drain it. Beans themselves with a special spatula remember.
4. Peel the onion and cut into small slices.
5. Scrub the washed tomatoes with boiling water, peel them and cut them into cubes.
6. Pour the oil into the pan and fry the onions in it.
7. Add chopped tomatoes to the onion.
8. Peeled garlic crush on the press, mix with cilantro in vinegar.
9. Add the fried onions with tomato, garlic with cilantro and beans to the stew pan.
10. Add seasonings, dried herbs, salt and cover. Stew for another 10 minutes.
11. Put the finished lobio in a deep plate and serve with corn tortillas.
Lobio in Georgian "White"
Ingredients:
• white beans (dry) - 320 g;
• onion - a couple of pieces;
• garlic - three cloves;
• cilantro - a bunch;
• ground pepper (red);
• ground coriander - a pinch;
• vegetable oil - 40 ml;
• salt;
Cooking method:
1. Soak beans in the evening in cold water.
2. In the morning, drain the water, and boil the beans (1.5 hours).
3. Onion cut into thin half rings and fry it in a pan.
4. Add cooked beans to the onion. Move with a wooden spatula, crushing the beans. You will get a mushy mass (several beans should be whole).
5. Peel the garlic, and crush on a press. Add to the contents in a pan.
6. Add seasoning, salt. Continue frying for another 5 minutes, constantly stirring the food in the pan.
7. Grind the cilantro. Sprinkle with it the finished lobio, mix and place on a flat plate.
8. Serve the dish warm.
Georgian lobio with canned beans and walnuts
Ingredients:
• red and white beans - 1 jar each;
• onion - three things;
• tomato paste - a pair of spoons;
• garlic - 4 cloves;
• a mixture of peppers;
• walnuts - 75 g;
• a bunch of cilantro;
• a spoon of any seasoning;
• salt;
• vegetable oil - 20 ml.
Cooking method:
1. Peel the onion and cut into cubes.
2. Fry it lightly in oil with the addition of tomato paste.
3. Open the jars with beans, drain the liquid from them, if necessary, rinse the beans and remember slightly (just do not mash).
4. Transfer the beans to a small pan, add the contents to it in a pan.
5. Crush the peeled garlic on the press, transfer it to the pan.
6. Add spices to the total mass of products, add salt. Simmer no more than 5 minutes. Add some water if necessary.
7. Grind the leaves of cilantro with a knife.
8. Peeled walnuts crushed into crumbs.
9. Remove lobio from the heat, add nuts and cilantro, mix.
10. Put the finished lobio on a deep plate and serve.
Georgian Bean Lobio
Ingredients:
• green beans - a kilogram;
• bell pepper (sweet) - one piece;
• tomatoes - a couple;
• bow;
• garlic - two cloves;
• vegetable oil;
• parsley and cilantro - in a bunch;
• dried basil - one spoon;
• ground red pepper;
• salt.
Cooking method:
1. Boil green beans (you can take frozen) until cooked. Cooking time 15-20 minutes.
2. Onion cut into half rings.
3. Tomatoes pour boiling water. Then peel them and cut the core. Cut into small cubes.
4. Grind the pepper with a thin straw.
5. Finely chop the greens.
6. Pour the oil into the pan, fry the onions first.
7. Alternately add the following products to the pan without stopping mixing them - tomatoes, bell peppers, boiled beans, greens.
8. Lightly knead with a special pusher.
9. Crush the garlic in the press directly into the pan. Salt and add spices. Mix everything thoroughly.
10. Fry lobio for about 1 minute, stirring constantly.
11. Remove the finished dish from the heat, cool slightly.
12. Serve the finished lobio as a main dish, or as a warm salad.
Georgian Lobio with champignons
Ingredients:
• red beans (dry) - 280 g;
• onion;
• fresh champignons - 180-200 g;
• garlic;
• peeled walnuts - 85 g;
• a spoon of any pepper;
• grape vinegar - a spoon;
• vegetable oil;
• hops-suneli - teaspoon;
• salt;
• fresh herbs (parsley, cilantro to taste) - a bunch.
Cooking method:
1. Sort beans, fill with chilled purified water. Leave on for 6-7 hours.
2. Drain the water from the beans, pour fresh, and set cook on fire. Cooking time 1 hour.
3. Peel and wash the onion. Cut into thin half rings.
4. Wash and chop the mushrooms in small slices.
5. Pour the oil into the pan. Sauté the onion with mushrooms.
6. Peel the garlic, crush on the press.
7. Crush the nuts into crumbs.
8. Transfer the chopped garlic and nuts to the mushroom pan, mix.
9. Pour vinegar into a pot of beans, add salt and spices. Shuffle.
10. Transfer the contents of the pan to the beans and mix again. If the beans are not very soft, then remember to push them.
11. Stew lobio for another 5 minutes.
12. Add finely chopped fresh herbs to the finished dish. Shuffle.
13. Serve in a large flat plate lobio with mushrooms.
Georgian Lobio with vegetables in a slow cooker
Ingredients:
• white beans (dry) - two glasses.
• a pair of onions;
• large carrots - 1 pc.;
• zucchini - 110 g;
• garlic - by vous;
• ketchup - 4 spoons;
• vegetable oil - for frying;
• sugar - a spoon;
• ground black pepper;
• spices;
• greenery;
• salt.
Cooking method:
1. First sort the beans, and then soak in cold water overnight.
2. In the morning, drain the water from the beans.
3. Transfer the beans to the multicooker bowl, fill it completely with water, close the lid. Turn on the "Extinguishing" mode by setting the time to 45 minutes.
4. At this time, prepare the vegetables - peel and wash them.
5. Grate the carrots.
6. Zucchini cut into strips.
7. Onion chop finely with a sharp knife.
8. Transfer the beans from the multicooker to a separate container and remember it slightly. Be sure to half the grains must remain intact.
9. Pour oil into the multicooker bowl, turn on the "Frying" mode.
10. Fry the onions and carrots, stirring all the time.
11. Add the tomato paste, zucchini and garlic crushed on the press.
12. Put the beans back into the pot for the multicooker, add spices, sugar and salt, mix.
13. In the "Extinguishing" mode, cook another 15 minutes.
14. Cut the greens and add it to the finished lobio.
15. Serve the dish in a large flat plate with tortillas.
Georgian Lobio - Tips and Tricks
• If the beans are not fresh, then before cooking it must be sorted.
• Do not repack the main dish, otherwise all the vegetables will boil and it will turn into porridge.
• Try not to overdo it with seasonings, otherwise you can spoil the taste of the dish.
• Beans will be ready if at least one of the beans begins to peel off the skin.
• Vinegar in recipes can be used by anyone. It is desirable that it be natural.
• Although the dish is low-calorie, remember that white beans are still too heavy to digest.
