How to cook lobio with beans. How to cook Georgian lobio with ham. Thermal processing of food.

If you are watching your weight and health, then this dish will be just a godsend for you. I propose to cook lobio from beans, the recipe of which is very simple, but despite all the simplicity, the dish turns out to be very tasty. They say that this dish is the national Georgian. To be honest, I don’t know anything about this, but I would like to note that Georgian cuisine is rich in all sorts of delicious dishes.

Lobio beans can be cooked if you follow a vegetarian diet. I have nothing against vegetarians, I myself sometimes have such a desire, however, such a diet still lacks an important nutrient - protein. And if you include bean dishes in your menu, then the body will have more than enough protein.

In addition, bean protein is most consistent with the structure of human cells, and therefore is absorbed better than protein of animal origin. In beans, in addition to protein, there are other useful substances that the human body needs so much.

However, if you have kidney problems, then bean dishes should be eaten with caution and no more than twice a week. But even if everything is in order with your kidneys, you still should not abuse bean dishes.

Recipe for lobio with beans

To make bean lobio, you will need the following ingredients:

Of course, the beans themselves - 2 cups. You can take any beans, white, red, there are even recipes for making lobio with green beans.
2 medium onions
2 carrots
Walnuts 100-150 grams
Tomato paste -1-2 tablespoons
Garlic 2-4 cloves
Greens - cilantro, green onion.
Spices - coriander, pepper
Salt to taste
Vegetable oil

How to cook lobio

Before cooking lobio, you need to properly prepare the beans. To do this, it is soaked in water overnight. This helps it soften and then it cooks faster, and also, harmful substances leave the beans during soaking, negatively affecting the body as a whole and the functioning of the kidneys.

And in the morning, drain the water, rinse the beans several times and put them on the fire to boil. Prepared beans cook much faster, literally in an hour or two.

Lobio– popular vegetable dish hospitable Georgian cuisine. From Georgian, the name of the dish is translated as "beans". The basis of the lobio recipe is boiled legumes.

But, as you know, there are more than a dozen varieties of beans. Thus, several dozen dishes from it bear this name. At least we are used to seeing beans in a dish not as the main ingredients, but as an addition. The vinaigrette, lean borscht or bean salads are prime examples of this.

In this recipe, the classic red bean lobio, which will form the basis of the dish. The second important component is onions, the weight of which is half the weight of legumes.

Note to the owner:

The taste of the dish will become more intense if you add fresh mint instead of dried oregano and mint. fragrant greens. You will need 1 bunch of each item.

Vinegar can be replaced with lemon juice.

Red bean lobio classic recipe

Cooking time: 1 h 20 min. + time for soaking beans and marinating green stalks

Servings: 6

Ingredients:

red beans - 300 g;
onion - 3 heads;
tomato - 3 pcs.;
walnut kernel - 120 g;
garlic - 3 cloves;
vegetable oil - 60 ml;
vinegar 3% - 60 ml;
fresh cilantro - 1 bunch;
dried oregano - 1 tbsp. l.;
dried mint - 1 tbsp. l.;
suneli hops - 1 tsp;
ground black pepper - to taste;
ground red pepper - a pinch;
salt - to taste.

Recipe for classic red bean lobio:

Sort the beans, and, pouring cold water, leave for 6-8 hours (you can overnight).

Rinse the cilantro well, dry and separate the leaves from the stems. Finely chop the stems, put in a ceramic or glass container and cover with vinegar. Cover and refrigerate overnight.

Rinse the swollen beans, put them in a saucepan and cover with a small amount of cold water (the water should slightly cover the grains). Let the water boil and cook the beans over medium heat under the lid for 45-50 minutes until tender. As a rule, the water has already evaporated after this period of time, but if it still remains, drain it away. And if during the cooking process the water evaporates too quickly, then add to the pan required amount boiling water.

While the base of the lobio (beans) is boiling, prepare the rest of the ingredients.

Peel the onion and chop coarsely.
Wash the tomatoes. On each make a cross-shaped incision.
Dip the tomatoes in boiling water for literally 30 seconds, remove with a slotted spoon and remove the skin from them.
Then cut the tomatoes into 1x1 cm cubes.
Heat the oil in a frying pan, put the onion and fry it until golden brown.
Add tomatoes and continue to cook for another 10 minutes over high heat, remembering to stir.
Finely chop the cilantro leaves.
Chop the walnuts with a knife.
Peel and wash the garlic cloves.
Transfer the onions and tomatoes to a bowl. Add pickled stalks, chopped cilantro leaves and walnuts.
Pour spices - oregano, mint, suneli hops, ground black and red pepper. Salt to taste.
Squeeze the garlic directly into the pan through a press.
Mix everything thoroughly. Put on a small fire and warm under the lid for 10 minutes.
Add red beans, mix well and heat for another 10 minutes (over low heat with a lid).

The classic red bean lobio is ready. Put it on a large in-depth dish and serve warm to the table, pre-garnished with cilantro and mint leaves. Serve warm corn tortilla on a separate plate with red bean lobio.

Classical Georgian cuisine is color, spicy taste, home-style delicious and simple meals. If you are not a fan of this country, do not love traditional dishes this country is simply impossible.

For example, such a Georgian dish as lobio (beans) is a side dish for main dishes and lovely snack. There are many different types cooking lobio. Every woman living in Georgia knows a few different recipes cooking this dish.

Beans are highly nutritious and delicious product in addition, it is a source of useful vitamins, vegetable proteins, which is why beans surpass even some types of meat in their value. If you cook meals, you can help your body, since protein in the body is absorbed by 80 percent.

Experts have found that all bean lovers are balanced and calm people who have a kind and gentle character. And the presence in the beans of potassium, magnesium, iron and other useful substances make this variety of legume very useful product nutrition. It is very important to eat beans for people after forty years. In addition, nutritionists advise eating bean dishes several times a week.

Lobio in Georgian - preparation of the necessary products

Keep in mind that different types of beans should never be mixed in the same dish, as different bean cooking times can result in different bean textures. It is necessary to boil the beans very strongly, and in some recipes they are generally kneaded to a paste. A piquant taste can be given to the dish by adding various Georgian spices to it.

Here you can add fresh herbs (onions, cilantro, parsley), marjoram, suneli hops, rosemary, white mustard, mint, bay leaf, fenugreek, dill, cinnamon, cumin, saffron, cloves. As a result, you get a not very spicy and fragrant dish, red or black pepper can be added to your liking.

A mandatory attribute of almost every Georgian dish is chopped nuts. Before boiling the beans, it must first be soaked in water for a couple of hours, so that it cooks faster, and also in order to remove substances from it that contribute to bloating. After that, all the liquid from the beans must be drained, and then pour it with clean water and put it on the stove to cook.

Red bean lobio classic recipes - a selection of the best cooking recipes

Red bean lobio with meat classic recipe

Red beans are considered the richest source of fiber, which gives a full feeling of satiety. The World Health Organization recommends eating 40 grams of fiber every day as it helps to flush out toxins from the human body and helps stabilize blood sugar. The calories contained in red beans do not make you fat at all, so you can eat it at least every day.

To make classic red bean lobio, you will need:

500 grams of red beans,
600 grams of tomato,
600 grams of lamb pulp,
5 garlic cloves,
3 bulbs
dill, cilantro, hot peppers, vegetable oil, salt

Cooking:

Red beans must be soaked for several hours before preparing this dish. The meat for this dish must be prepared in advance. Rinse it, cut into small pieces and fry in sunflower oil for thirty minutes.

Add peeled and finely chopped tomatoes to the meat, as well as chopped onions. Finely chop the pepper and greens, chop all the garlic in the garlic maker. Add all these ingredients to the pan with the meat. Thoroughly rub the boiled beans, mix with all the other ingredients and continue to cook the dish for another seven minutes.

Georgian lobio with tomatoes

Lobio prepared according to this recipe is suitable for fasting. Most people think that everything meatless dishes completely tasteless and not useful for the body - but this does not apply to lobio. This dish may even be tastier than some meat dishes.

200 grams of red beans,
400 grams of onion,
150 grams of suneli hops,
200 grams of tomatoes,
2 tablespoons chopped nuts
Green onion, parsley, cilantro,
2 cloves of garlic

Cooking:

Boil the beans until soft, previously soaked in water, leave the pot with the beans on the stove so that it can soften more. Peel the onion from the skin and cut it large enough, add the tomatoes cut into small cubes and all the necessary seasonings.

Continue to simmer all the contents until all the vegetables are boiled. Drain all the liquid from the beans and immediately add it to the lobio. Finely chop the walnuts and garlic, add them to the vegetable mixture, add pepper and salt to taste.

Add finely chopped greens to the lobio, cover with a lid and turn on a small fire on the stove. The dish can be served warm or cold. Bon appetit!

Lobio with champignons

To prepare this dish, it is very important that the boiled beans remain intact. Therefore, the beans must be cooked over low heat.

To prepare you will need:

5 medium onions
250 grams of champignons,
200 grams of red beans,
4 cloves of garlic
50 milligrams of vegetable oil,
50 grams of nuts

Cooking:

All beans should be pre-soaked overnight, then boiled in water for 1.5 hours until tender. Rinse the champignons and cut them into large enough pieces, fry them in heated sunflower oil until golden brown.

Then transfer the fried mushrooms to a separate plate and add pre-chopped garlic to them. Coarsely chop the walnuts. combine all the components together, add pepper and salt to them.

Lobio for the winter with vegetables

canned beans home cooking- This is a rather rare dish that is easier to buy at any grocery store. But it's in vain. Try to cook this vegetable dish, in which the main ingredient is beans, and you will certainly not regret it.

To prepare you will need:

3 cups beans
1 kilogram of sweet pepper,
2 kilograms of ripe tomatoes,
1 kilogram of carrots
2.5 tablespoons of salt
200 milligrams of vegetable oil,
70 milligrams of vinegar,
200 grams of sugar

Cooking:

It is necessary to boil the beans in water with the addition of salt until fully cooked. Remove seeds from all peppers and cut into small strips. Put all the tomatoes through a meat grinder, grate the carrots. All vegetables must be mixed, add oil, sugar, salt to them and continue to cook over low heat for half an hour after they boil.

You can add vinegar about 10 minutes before the final preparation. Put all the hot mass in pre-sterilized jars and you can roll up the lids.

The largest amount of beans is found in white beans. Exactly white beans saturates the body with excess calories. Black and red beans help to cleanse the body, in addition, such beans contain a large amount of anthocyanins - useful substances that slow down the aging of the body.

Green lobio is a dish that differs in its taste. The main thing is to learn one important principle, and you can cook the most different dishes from green beans. For example, you can cook lobio with satsivi, scrambled eggs, meat, eggs, walnuts.

It is necessary to pre-boil the beans for 50 minutes, then mix thoroughly with herbs and add melted butter. Stew the dish for 10 minutes in a pan and can be served. Enjoy your meal!

Green bean lobio

An excellent lobio is obtained from green beans; light nutty shades are felt in its taste. You can serve it as a salad.

Ingredients:

• 400 grams of frozen beans in pods;
• 1 onion;
• a handful of walnuts;
• 3 cloves of garlic;
• a bunch of cilantro and dill;
• fresh ground pepper and salt;
• sunflower oil.

Green bean lobio recipe:

Finely chop the onion, fry it in sunflower oil, add the beans in the pods. To give the dish a special taste, you can add a mixture of red and green peppers during the frying process. Cover everything with a lid and simmer until cooked. Approximately 5-6 minutes before the vegetables on the green lobio are ready, add salt. Let's start preparing the dressing. We clean the walnuts, finely chop them with a knife.

Garlic is also finely chopped, you can also chop it with a press. Mix chopped greens with nuts, freshly ground pepper, garlic, and sunflower oil. Mix the prepared beans with the prepared dressing.

If desired, pre-peeled tomatoes and seasonings can be added to green bean lobio, "hops-suneli" is perfect. We serve the dish on the table, it can act as a salad and complement the taste of other dishes.

Bean lobio with meat

This variant of cooking lobio is quite unusual, as there is meat here. The taste of the dish is original, special, you will definitely like it.

Ingredients:
• 500 grams of beans;
• 600 grams of beef and tomatoes;
• 4 bulbs;
• 5 cloves of garlic;
• bunch of cilantro and dill;
• dried oregano;
• salt.

Pour the tomatoes with boiling water, then place in cold water for a couple of minutes. Remove the skin from the tomatoes, cut them into cubes. Add tomatoes to cooked meat. We put chopped garlic with herbs there, simmer for 10 minutes.

Add beans to meat and vegetables, cook for 5 minutes, stirring. Cover the dish and let it brew for 20 minutes. This is how lobio turned out, the recipe with a photo showed in detail the entire cooking process. Cook tasty, light and hearty meal for your family.

July 22, Alexandra Bondareva

Lobio is one of the hallmarks of Georgian cuisine, along with such well-known dishes as barbecue, khinkali and chakhokhbili. But if the listed dishes are based on meat ingredients, then beans play the main violin in lobio, and meat is just one of the many possible additions to this simple and very tasty dish.

I now propose to move from theory to practice and see the most best recipes, according to which you can cook delicious Georgian lobio.

Georgian classic lobio

Prepare necessary products for the recipe:

1 or 2 cups red beans;
3 large heads of onions;
4 large cloves of garlic;
0.5 bunch of green cilantro;
0.5 bunch of parsley;
1 pod of hot dried pepper (red or chili);
vegetable oil(for frying onions);
salt and bay leaf (to taste).

And now start cooking this recipe in Georgian:

To prepare lobio, it all starts with boiling red beans. To do this, fill the beans with boiling water and leave them overnight - after soaking, they will cook faster and taste better. In the morning, drain the water, put the beans in a saucepan and pour water again - this time cold. Put the pot of beans on the fire, add hot pepper and bay leaf and cover with a lid. Just do not salt, otherwise you will have to cook the beans until the next evening! As soon as the water boils, reduce the heat and cook the beans until tender. In no case do not drain the broth! You still need to cook a meal with it.
While the beans are cooking, you need to prepare the onion - cut it into small cubes and fry in vegetable oil. When the onion acquires a golden hue, add 2 cloves of garlic to the pan with it, passed through a press or just finely chopped. Fry everything together for a couple more minutes, and then remove the pan from the heat.
Bring the beans back to a boil and lightly crush them with a masher. Just don't overdo it your goal is to lightly mash the beans, not mash them.
Add fried onion with garlic, finely chopped greens and salt to the pan with almost ready lobio.
Let it all simmer a little under the lid and add the remaining 2 cloves of garlic (chopped or passed through a press).
Now stir the dish, turn off the fire and let the Georgian lobio brew a little.

Someone likes to eat lobio hot, someone likes this dish cooled down - try it different variants and write which one you like best? You can cook this dish the way you like best.

Green bean lobio

For 4 servings you will need:

0.5 kg of green beans;
4 medium tomatoes;
2 large heads of onions;
2 cloves of garlic;
4 tbsp. l. vegetable oil;
3 sprigs of cilantro, parsley and purple basil;
2 tsp dried ground savory;
salt and black ground pepper (to taste).

How to prepare the recipe:

Start with the preparation of green beans - peel them from the stalks and soak in cold water for 2 hours. Then drain the water and cut the pods into 3 cm pieces, cover with cold water, bring to a boil and cook until tender over low heat under the lid.
Drain the water from the cooked green beans into a separate bowl - it will still be useful.
Scald tomatoes with boiling water, peel and cut into small cubes. Finely chop the onion as well.
Pour vegetable oil into a thick-walled pan, put the onion in it and fry it until golden brown.
Add tomatoes, green bean pieces and ¼ cup of broth to the pan with onions and simmer for 10 minutes over low heat, uncovered.
Cover the pan with a lid, simmer the lobio for another 2-3 minutes and remove from heat.
Crush the garlic with salt, and finely chop the greens.
Add garlic, herbs, savory and salt to the pan to the green beans.

Various spices can be added to green bean lobio. Maybe you can suggest your own?

If you think that only cooking with meat can be delicious, then the following recipe is definitely for you!

Lobio with meat

Prepare the ingredients for the recipe:

0.5 kg of red beans;
0.6-0.7 kg lamb tenderloin (you can replace it with pork or veal);
0.6-0.7 kg of tomatoes;
4 heads of onions;
5 cloves of garlic;
one bunch of cilantro, dill, savory and regan;
vegetable oil for frying;
1 pod of hot pepper;
salt (to taste).

Start cooking:

Soak the beans as described in the first recipe. Next, cook it until cooked and slightly knead.
While cooking the beans, you can take care of the meat: cut it into small pieces, put it in a preheated pan with oil and fry for half an hour (cooking time may vary depending on the meat chosen). The meat should be fried over medium heat, without covering with a lid.
Finely chop the onion, add it to the meat and cook until the onion turns golden.
Pour boiling water over the tomatoes, peel, finely chop and add to the meat.
Finely chop the greens and cut the hot pepper into thin rings.
Mince the garlic cloves with salt.
Add greens, pepper and garlic to the pan, mix and simmer for 10 minutes without reducing the heat and without covering with a lid.
Add meat with vegetables to the beans and simmer for about 5 minutes over low heat. Do not cover with a lid and do not forget to stir, otherwise the dish will burn. If there is too little liquid in the lobio, you can dilute it with boiling water to the desired consistency.
Remove the lobio from the stove and cover with a lid. After 10-15 minutes, you can start tasting.

To prepare a classic lobio, the recipe traditionally calls for red beans. In Georgia itself, red Gurian beans are considered the best, which are distinguished by their very small size and the presence of a white spot at the site of the germ. Great for making lobio and green beans. By the way, boiled bean dishes contain a very large amount of protein. If you decide to give up meat, you can safely cook lobio, which is an excellent substitute for pork and veal - both in taste and nutritional value.

Lobio - very universal dish. Using the classic basis, you can add to it different products- mushrooms, cheese, nuts, smoked meats, eggs, grains and pomegranate juice, as well as a variety of spices. Experiment, and each time you will get completely different, but always tasty and nutritious dishes!

Legumes contain a lot of protein, while their calorie content is low and they do not negatively affect cholesterol levels. For this reason, they are in demand in diet food, vegetarians are happy to include them in the menu, many dishes from these products can be eaten in fasting. Beans are very popular in cooking, because they turn out delicious if they are stewed with meat or cooked without it, with vegetables. It can form the basis of first courses or salads, hot or cold appetizers. Bean dishes are popular in different countries. Gained wide popularity Georgian recipes. In this country, dishes from it are called "lobio", which is precisely what is translated from Georgian as "beans". Red bean lobio is especially often prepared, as it has a not too dense shell and boils well. If you stew it longer, and then knead it, you get a dish with a unique taste. It is behind this recipe that the name "lobio" was fixed in our country. However, there are other popular recipes that housewives should add to their cookbook.

Cooking features

Knowing the recipe is sometimes not enough to prepare a delicious dish. Indeed, in fact, its taste and aroma determines not only the ratio of products. The subtleties of cooking technology also play an important role.

Red beans for lobio must first be soaked for at least 5-6 hours, and preferably overnight. This will allow you to cook it faster and at the same time eliminate side effect, which legumes have on the body, that is, flatulence.
If you want the beans to be more tender, you can soak them not in water, but in beer.
Do not mix different varieties of beans, as they all have different cooking times.
Lobio like everyone else Georgian dishes should be spicy and spicy. Otherwise, it will not be lobio, but simply baked beans. Even if you do not eat spicy, nothing prevents you from using herbs and aromatic spices: tarragon, savory, coriander, parsley, cilantro, garlic.
If you have a lot of beans, but few onions, you should not start cooking lobio - this dish should have a lot of vegetables, among which onions are the leader.
It is best to cook lobio in a thick-walled pot or cauldron. In this case, the beans will boil faster.

AT Georgian cuisine one of the most popular products are walnuts. The classic recipe for lobio requires their use. However, there are recipes that allow you to cook lobio without nuts.

Classic red bean lobio recipe

red beans - 0.3 kg;
onions - 0.25 kg;
tomatoes - 0.3 kg;
walnut kernels - 120 g;
garlic - 3 cloves;
vegetable oil - 60 ml;
wine vinegar (3 percent) - 60 ml;
fresh cilantro - 50 g;
dried mint - 10 g;
hops-suneli - 10 g;
salt - to taste.

Cooking method:

Sort, rinse the beans. Fill it with water and leave it overnight or for 6-8 hours if you started cooking lobio only in the morning.
Wash, dry cilantro. Cut the leaves off the stems with scissors. Finely chop the stems with a knife and pour vinegar. Place in the refrigerator for about the same amount of time you soaked the beans.
Rinse the beans again, put in a saucepan with a thick bottom. Fill with water so that its level is about a centimeter above the level of the beans. Put the saucepan on medium fire. When the water boils, reduce the heat, cover the pot with a lid. Boil the beans for 50-60 minutes, making sure that the water does not boil away. If there is some water left in the pot after the beans are cooked, it will need to be drained.
Peel the onions and cut them into cubes not too large, but not too small.
Boil water. Wash the tomatoes, make a cross-shaped incision on the side of the fruit opposite the stalk. Dip the tomatoes in boiling water, after 30 seconds, remove them with a slotted spoon and transfer to a saucepan filled with cold water. Take it out again, pat dry with a paper towel and peel off the skin. Cut off the seal near the stem, cut the tomato pulp into small cubes (about a centimeter).
Heat the oil in a frying pan, put the onion in it and fry it over low heat until golden brown.
Put the tomatoes on the onion and simmer it with them for about 10-15 minutes over low heat.
Finely chop the walnut kernels with a knife.
Chop the cilantro leaves.
Mix nuts and cilantro with vegetables, including stalks marinated in vinegar.
Pour in mint, suneli hops, pepper and salt, while not forgetting that there is already pepper in suneli hops.
Stir and simmer the mixture over low heat for another 10 minutes.
Transfer the vegetable mass to the pan with the beans, squeeze the garlic directly into it.
Place the saucepan over low heat and simmer the red bean lobio for about 15 minutes.

Serve lobio cooked according to classic recipe, hot with warm corn tortilla. Instead of a tortilla, you can serve Georgian lavash.

Lobio in Georgian

red beans - 0.2 kg;
onions - 0.4 kg;
tomatoes - 0.2 kg;
walnut kernels - 50 g;
garlic - 2 cloves;
hops-suneli - 15 g;
salt, herbs - to taste.

Cooking method:

Rinse the pre-soaked beans, fill with water, salting it to taste. Place over low heat and simmer, adding more water if necessary, until the beans are soft and tender.
Pour boiling water over the tomatoes.
Cut the onion into small cubes.
Put the vegetables in a saucepan with beans, pour suneli hops into it, mix. Simmer everything together for 20 minutes.
Chop the garlic, nuts and herbs with a knife. Add them to the lobio, mix. Mash the beans a little with a spoon or masher.
Steam the red bean lobio over low heat for another 10 minutes.

Lobio in Georgian can be served both hot and cold.

Lobio with meat

red beans - 0.5 kg;
tomatoes - 0.5 kg;
lamb - 0.5 kg;
onions - 0.3 kg;
garlic - 1 head;
dill, parsley, cilantro - to taste;
salt, pepper - to taste.

Cooking method:

Soak the beans, drain the water after 6-8 hours, put the beans in a saucepan, cover with clean water and cook until they are completely soft.
Wash and dry the meat. Cut it into small pieces and fry in hot oil for 30 minutes, remembering to stir.
While the lamb is fried and the beans are cooking, prepare the vegetables: pour over the tomatoes with boiling water, peel and cut into cubes, finely chop the onions freed from the husk.
Add vegetables to the meat, salt, pepper, simmer for 15 minutes.
Squeeze the garlic into the pan, put finely chopped greens in it, mix. Extinguish 5 minutes.
Mash the beans and combine them with meat and vegetables. Simmer on fire for 10-15 minutes.

Red bean lobio with meat served hot. This is a very tasty and satisfying dish.

Red Bean Lobio with Mushrooms

red beans - 0.25 kg;
fresh champignons - 0.2 kg;
carrots - 100 g;
onions - 100 g;
soy sauce- 50 ml;
corn oil - how much will go;
pepper, herbs, herbs - to taste.

Cooking method:

Rinse the beans, cover with water and bring to a boil. Remove from heat and let cool. Drain the water. Pour in boiled water, bring to a boil again and cook over low heat until tender.
Wash mushrooms, dry, cut into medium-sized cubes.
Chop the peeled onion with a knife.
Carrots, peeled, finely grate.
Saute mushrooms with onions and carrots. You need to fry in oil over low heat until the liquid released from the mushrooms evaporates from the pan.
Chop up the greens.
Add mushrooms with vegetables, herbs and soy sauce to the beans. Remember it, mix, put on low heat. Simmer covered for 15 minutes.

Red bean lobio with champignons can be eaten in fasting. Vegetarians will love this dish too.

Red bean lobio with vegetables

red beans - 0.25 kg;
onions - 100 g;
carrots - 100 g;
Bell pepper- 100 g;
spicy capsicum- 1 PC.;
tomato paste - 15 g;
vegetable oil - how much will go;
salt, seasonings - to taste.

Cooking method:

Rinse the pre-soaked beans, cover with water and boil until tender.
Peel the sweet pepper from seeds, cut into small squares.
Cut the onion into small cubes, grate the carrots coarsely.
Fry the onion with carrots until soft, add sweet pepper with tomato paste, simmer for 5 minutes.
Transfer the roast to the pot with the beans, season the lobio and salt. Stir. Put a pod of hot pepper on top.
Place the saucepan over low heat and simmer for 10 minutes. Take out the hot pepper, mix the beans.

When serving, the dish must be sprinkled with fresh herbs to your liking. This recipe for making lobio is the easiest.

Red bean lobio - hearty and tasty dish presented to us by Georgian cuisine. Preparing one is quite long, but at the same time simple.

"Lobio" in translation from Georgian - "beans". This dish - business card Georgian feast. It is prepared differently in different parts of Georgia.

Basically, lobio differ in bean varieties, its size, shape, color, coloring (monochrome, spotted, dotted, striped). They also differ in the degree of bean cooking and, most importantly, seasonings.

Beans are boiled either so that its grains remain intact, or boiled into a shapeless mass like porridge. In modern Georgian cuisine, whole grains are preferred.

To speed up cooking beans almost always (except fresh) soaked in cold boiled water from 6 to 24 hours (preferably at least 12 hours).

Soaking (and boiling) beans in raw water makes them hard, glassy due to the presence of calcium salts in the water. When water is boiled, calcium salts of temporary hardness are removed from it and precipitate (scale).

Soaking beans in distilled water gives good results.

More better beans for real lobio soak in good beer - it gives the dish a special pleasant spicy taste. In addition, water for beer undergoes special softening. Beans are also boiled in the same beer (i.e., after soaking, beer is not drained and is not replaced with fresh beans). Of course, there is no alcohol left after brewing.

Soaking should be carried out in the refrigerator, which eliminates the possibility of souring. If soaking is carried out at room temperature(especially in summer), you should change the water 1-2 times so that it does not turn sour.

After soaking, the beans are sorted out again, since in the swollen form, all damage to the beans is easier to detect.

When cooking the beans are slowly brought to a boil and boiled on the lowest heat - 2-3 minutes of vigorous boiling will make the beans firm.

The most common and constant among seasonings for lobio are onion, vegetable oil and wine vinegar. To the main trio can be added tomatoes, walnuts, hard-boiled eggs, Imereti cheese, tklapi.

As the most commonly consumed spices injected into the lobio parsley, cilantro, celery, leek, mint, savory, basil, but not all at the same time, but 3-4 for each type of dish.

In addition, dry spices are added: black or red pepper, cinnamon, cloves, coriander (cilantro), saffron, crushed garlic or grated celery root.

5 Georgian lobio recipes

Lobio (classic recipe)

Ingredients:

• 500 g beans of one color
• onion
• vegetable oil
• 1 tsp. spice mixtures (dry cloves, black or red pepper, cinnamon, coriander, suneli, Imeretian saffron)
• 1 bunch of cilantro
• 1 bunch of parsley
• 1 bunch of celery
• 1 bunch of leeks
• 1 bunch of mint
• 1 bunch of savory
• 1 bunch of basil
• 1 bunch dill
• salt

Cooking:

1. Sort the beans, wash them. To cook faster, soak in cold water overnight or from morning to evening. It is good if during this time you manage to change the water 1-2 times. Drain the water and sort the beans again. Rinse again.

2. Put in the pot in which you will cook, pour cold water so that it slightly covers the beans.Boil over low heat with the lid closed.As it boils, you need to gradually add boiling water. Do not salt.

3. Drain the remaining water from the cooked beans and transfer them to a saucepan with stewed onions, which should be prepared while the beans are cooking: peel the onion, cut into cubes, stew with vegetable oil.

4. Only now salt the beans and onions and let stand so that the beans are saturated with oil.

5. Then transfer the beans with onions to porcelain or enamelware, add spices, finely chopped greens and serve.

Beans in a pot

photo: breadandbarrow.com

Ingredients:

• 300 g beans
• 2 bulbs
• 2 garlic cloves
• cilantro
• savory
• mint
• capsicum
• water
• salt to taste

Cooking:

1. Sort the beans, rinse, pour into a kotani (clay pouring pot), pour water and put to boil. As the water boils, add boiling water.

2. Put chopped onion into boiling beans.

3. When the beans are boiled, pour crushed garlic, finely chopped greens (cilantro, parsley, celery, savory, mint), crushed capsicum and salt into the kotani. You can add finely chopped leeks.

4. Then carefully knead the finished beans with a spoon (preferably wooden) and, after boiling for another 2-3 minutes, remove from heat.