Soaking beans in distilled water gives good results. Red bean lobio - a classic recipe

The main ingredient of the dish is beans, which is why it has such a name - lobio, this is how beans sound in Georgian. There are many options for preparing this masterpiece. Lobio is prepared from a combination of the simplest and most affordable ingredients, but at the same time it turns out to be a very refined dish that is loved by all the peoples of the Transcaucasus.

The addition of vegetables and dried herbs bring out the flavor of the dish, so it can easily become a favorite and appear on your table more often. You can cook lobio from different beans, including green beans, with or without tomatoes, with nuts, mushrooms, etc. Choose any option from the recipes below and prepare a healthy and tasty dish, enjoying the incredible taste and aroma that will fill your home.

Lobio in Georgian - general principles of preparation

It is advisable to pour red beans with water before cooking and leave in this state overnight. Always drain the old water, cook with newly poured water, it should be twice as much beans. Beans need to cook 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 initially.

You can add any meat, vegetables, mushrooms and greens to lobio. If desired, each time you can combine these ingredients in a different way.

With a pusher, the dish kneads slightly so that the lobio does not turn into bean cream.

Cilantro is a great addition to enhance the flavor of any type 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 flatbread.

The taste of the dish is excellent both cold and hot.

Lobio in Georgian - 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 Khmeli-suneli - a spoon;

Dry oregano - a spoon;

Dry mint - half a spoon;

A bunch of fresh cilantro;

Ground pepper (black and red);

Cooking method:

1. The beans must be sorted out, and then poured with cold filtered water and left in this state for 7 hours.

2. Cut the stems from the cilantro sprigs, chop the greens and fill it with vinegar. Cover with a lid or saucer, and also leave in the refrigerator overnight.

3. Drain the beans in a colander, and then transfer to a small saucepan. Fill the grains with water completely, and put on fire. Cooking time 45-50 minutes. Remove from heat and if water remains, drain it. Remember the beans themselves with a special spatula.

4. Peel the onion and cut into small slices.

5. Scald the washed tomatoes with boiling water, remove the skin from them and cut into cubes.

6. Pour oil into the pan and fry the onion in it.

7. Add chopped tomatoes to the onion.

8. Crush the peeled garlic in a press, mix with cilantro in vinegar.

9. Add fried onion and tomato, garlic with cilantro and beans to the stew pan.

10. Add seasonings, dried herbs, salt and cover with a lid. Simmer 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;

Bulb - a couple of pieces;

Garlic - three cloves;

Cilantro - a bunch;

Ground pepper (red);

Ground coriander - a pinch;

Vegetable oil - 40 ml;

Cooking method:

1. Soak the beans in cold water in the evening.

2. In the morning, drain the water and boil the beans (1.5 hours).

3. Cut the onion 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 porridge-like mass (a few beans should be whole).

5. Peel the garlic, and crush in a press. Add to contents in skillet.

6. Add seasonings, salt. Continue to fry the dish for about 5 more minutes, constantly stirring the food in the pan.

7. Chop cilantro greens. Sprinkle it over the finished lobio, mix and place on a flat plate.

8. Serve the dish warm.

Georgian style lobio with canned beans and walnuts

Ingredients:

Red and white beans - 1 jar;

Bulb - three things;

Tomato paste - a couple of spoons;

Garlic - 4 cloves;

A mixture of peppers;

Walnuts - 75 g;

A bunch of cilantro;

Spoon of any seasoning;

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 cans of beans, drain the liquid, rinse the beans if necessary and lightly remember (just don't mash).

4. Transfer the beans to a small saucepan, add the contents of the pan to it.

5. Crush the peeled garlic in a press, transfer it to the pan.

6. Add spices to the total mass of products, salt. Simmer for no more than 5 minutes. Add some water if necessary.

7. Chop cilantro leaves with a knife.

8. Peeled walnuts crush into crumbs.

9. Remove lobio from heat, add nuts and cilantro, stir.

10. Put the finished lobio on a deep plate and serve.

Lobio in Georgian from green beans

Ingredients:

String beans - kilogram;

Bulgarian pepper (sweet) - one piece;

Tomatoes - a couple;

Garlic - two cloves;

Vegetable oil;

Parsley and cilantro - in a bunch;

Dried basil - one spoon;

Ground red pepper;

Cooking method:

1. Boil green beans (you can take frozen) until tender. Cooking time 15-20 minutes.

2. Cut the onion into half rings.

3. Pour boiling water over tomatoes. Then remove the skin from them and cut out the core. Cut into small cubes.

4. Chop the pepper into thin strips.

5. Finely chop the greens.

6. Pour oil into the pan, fry the onion 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 a press directly into the pan. Salt and add spices. Mix everything thoroughly.

10. Fry the 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;

Bulb;

Fresh champignons - 180-200 g;

Peeled walnuts - 85 g;

A spoonful of any pepper;

Grape vinegar - a spoon;

Vegetable oil;

Khmeli-suneli - teaspoon;

Fresh herbs (parsley, cilantro to taste) - a bunch.

Cooking method:

1. Sort the beans, fill with chilled purified water. Leave for 6-7 hours.

2. Drain the water from the beans, fill with fresh water, and put to boil on the fire. Duration of cooking 1 hour.

3. Peel and wash the onion. Cut into thin half rings.

4. Wash the mushrooms and cut into small slices.

5. Pour oil into the pan. Fry onions with mushrooms.

6. Peel the garlic, crush it in a press.

7. Chop the nuts into crumbs.

8. Put the chopped garlic and nuts into the mushroom pan, mix.

9. Pour vinegar into the pot with beans, salt and add spices. Stir.

10. Transfer the contents from the pan to the beans, and mix again. If the beans are not very softened, then remember them with a crush.

11. Simmer lobio for another 5 minutes.

12. Add finely chopped fresh herbs to the finished dish. Stir.

13. Serve in a large flat plate of mushroom lobio.

Georgian lobio with vegetables in a slow cooker

Ingredients:

White beans (dry) - two glasses.

Pair of bulbs;

Large carrots - 1 pc.;

Zucchini - 110 g;

Garlic - by taste;

Ketchup - 4 tablespoons;

Vegetable oil - for frying;

Sugar - a spoon;

Ground black pepper;

Cooking method:

1. Sort the beans first, and then soak in cold water overnight.

2. Drain the beans in the morning.

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 - clean and wash them.

5. Grate carrots.

6. Cut the zucchini into strips.

7. Finely chop the onion with a sharp knife.

8. Transfer the beans from the multicooker to a separate container and lightly remember it. 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 here the tomato paste, zucchini and garlic, crushed in the press.

12. Put the beans back into the multicooker container, add spices, sugar and salt, mix.

13. In the "Extinguishing" mode, cook for 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.

If the beans are not fresh, then they need to be sorted out before cooking.

Do not overcook 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.

The beans will be ready if at least one bean starts peeling off the skin.

You can use any vinegar in recipes. It is desirable that it be natural.

Although the dish is low in calories, remember that white beans are still hard to digest.

As you know, Georgian cuisine is characterized by the fact that a lot of different spices are used in cooking, Georgian lobio is proof of this. Lobio in Georgian means beans. She is the main ingredient. You will definitely like it. Try it!

Ingredients:

• red beans - 250 grams;
• two bulbs;
• walnuts - ⅓ cup;
• 50 grams of wine vinegar;
• one chili pepper;
• frying oil.

Spices to taste:

• basil;
• oregano;
• parsley;
• cinnamon;
• paprika;
• salt.

Lobio in Georgian. Step by step recipe

1. Finely chop the onion.
2. Pass the garlic through a garlic press.
3. Chili pepper cut into small squares.
4. Chop the nuts with a rolling pin.
5. Boil the beans in salted water, drain the water into a glass.
6. Fry the onion until golden brown.
7. We take a large frying pan, pour oil, put beans and fried onions, 1/2 bean syrup and simmer a little. And then add garlic, pepper, spices to taste, wine vinegar. Let it simmer for 5 minutes. And only at the end add ground nuts.
8. Simmer uncovered for 10 minutes.
9. Remove from heat, close the lid and let it brew for 3 minutes.

Here you go! The business card of Georgian cuisine is ready. Lobio in Georgian is simply an incredibly tasty and fragrant dish. When serving, you can decorate with fresh herbs, this will only make the taste better. See for yourself! "Very tasty" wishes you bon appetit! And be sure to try and.

Hello, dear readers of "I love to cook." My name is Janna. And I, like every purposeful person, have a hobby that accompanies me along the path of life. Everyone has a hobby, mine is cooking. Cooking is not just interesting to me, because it is also tasty, healthy, multifaceted! The love of cooking makes it possible to collect various books and recipes, cook both simple food and exotic dishes, revive the recipes of our grandmothers. You can bake various sweets, get involved in the creation of meat dishes, master the intricacies of sushi, bake bread, prepare chic drinks ... This hobby will bring great pleasure to your family, because they will always be tasty and satisfyingly fed.

This dish is the visiting card of the Georgian feast. It is prepared differently in different parts of Georgia.

© Holly "sa Herbivore

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

To speed up cooking, beans are almost always (except for fresh ones) soaked in cold boiled water for 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.

It is even better to soak beans for real lobio in good beer - this 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 sour.

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

When boiling, the beans are slowly brought to a boil and cooked on the lowest heat - 2-3 minutes of vigorous boiling will make the beans hard.

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

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

In addition, dry spices are also 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
bulb onions
vegetable oil
1 tsp spice mixtures (dry cloves, black or red pepper, cinnamon, coriander, suneli, Imeretian saffron)
1 bunch cilantro
1 bunch of parsley
1 bunch celery
1 bunch of leeks
1 bunch mint
1 bunch of savory
1 bunch 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 finished beans and transfer them to a saucepan with stewed onions, which should be cooked 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 enameled dishes, add spices, finely chopped greens and serve.

Ingredients:

300 g beans
2 onions
2 garlic cloves
cilantro
savory
mint
Bell pepper
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 leek.

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

5. If desired, you can add Tkemali sauce, pomegranate juice or wine vinegar to the mass at the end of cooking.

Caucasian bean dumplings

Ingredients:

700 g beans
50 ml vegetable oil
1 cup shelled walnuts
2 large onions
2 garlic cloves
parsley and cilantro
ground black pepper
salt to taste

Cooking

1. Crush nuts, salt and garlic, gradually adding vegetable oil.

2. Squeeze out the oil from this mass, and mix it with ground black pepper, finely chopped cilantro and onions.

3. Grind the sauce with boiled beans.

4. From the resulting mass, form quenelles the size of a small apple and put them on a plate.

5. Serve the dish sprinkled with parsley and drizzled with squeezed nut butter.

Green beans (lobio) stewed with tomatoes

Ingredients:

1 kg bean pods
0.6 l water
600-700 g tomatoes
5 bulbs
2-3 tbsp. tablespoons of vegetable oil
4 garlic cloves
vinegar
cilantro
basil
savory
dill
parsley
Bell pepper
salt to taste

Cooking:

1. Boil the prepared bean pods in salted water so that they do not boil too much. Drain the broth (1/4 cup) and add some vegetable oil.

2. Separately, saute finely chopped onion in vegetable oil and add it to the boiled beans.

3. In the pan where the onions were fried, put the sliced ​​​​tomatoes (after removing the skin from them and removing the seeds) and stew them.

4. Dilute crushed capsicum, cilantro, garlic and salt with bean broth and wine vinegar.

5. Transfer the resulting product to a pan with beans. Add prepared tomatoes, mix, close the lid and simmer for 5 minutes.

6. Then add finely chopped basil, savory, parsley, dill, cilantro.

7. Mix everything and simmer over low heat for 3-5 minutes.

Red bean pkhali

Ingredients:

500 g red beans
200 g onion
200 g butter
4 eggs
30 shelled walnuts
150 g crackers
25 g of mint and dill greens
100 g wine vinegar
a pinch of pepper
salt to taste

Cooking:

1. Rub the beans boiled in salted water until tender with a spoon through a sieve.

2. Add the sautéed chopped onion, salt, pepper, egg yolks to the vegetable puree. Mix everything well.

3. From the resulting mass, cut balls the size of a walnut. Dip them in egg whites, coat in breadcrumbs and fry in hot oil.

4. Prepare the gravy: dilute crushed nuts with bean broth. Add salt, pepper, pomegranate juice, herbs. Bring everything together to a boil and cool.

P.S. And remember, just by changing your consumption, we are changing the world together! © econet

Lobio is a popular Georgian dish, which is boiled beans with spices. There are many variations - sometimes lobio is cooked with nuts, tomatoes, sweet peppers, supplemented with pomegranate seeds. There are even meat options. But the main "companions" of beans are still cilantro, garlic, vinegar and fried onions.

Today we are going to look at a basic red bean lobio recipe. Due to the boiled beans, the dish turns out to be thick, rich, satisfying and enveloping. And spices and spices give an amazing aroma and enhance the taste.

Ingredients:

• dry red beans - 800 g;
• onion - 3 heads;
• cilantro - a large bunch;
• garlic - 5-7 teeth;
• hops-suneli - 3 teaspoons;
• ground coriander - 2 teaspoons;
• red hot pepper - to taste;
• salt - to taste;
• wine vinegar - 30 ml;
• vegetable oil - about 50 ml.

Georgian red bean lobio recipe with photo

1. Soak beans in cold water overnight or at least 3-4 hours.
   
2. Then we change the liquid - fill the beans with clean water, boil. Cook for 5-10 minutes and drain the first broth. We wash the beans, fill with new water and bring to a boil again.
   
3. Boil over low heat without a lid for about two hours. The cooking time is highly dependent on the variety and age of the beans, so after an hour of cooking, you can periodically taste the beans. When the beans become soft and boiled, remove the pan from the stove. Drain and save the liquid - it will come in handy during the cooking process.
   
4. Next, you need to grind half the beans into a puree. You can do this right in the pan, visually dividing the contents into 2 equal portions and mashing one part with a crush. Or transfer half of the beans to another container, crush and return to the pan. If the mass is dry, add the broth, previously drained from the beans, until the desired consistency is obtained. Lobio is prepared both thick and rather liquid - it all depends on personal preferences.
   
5. Chop the whole onion with a knife and fry in hot oil until golden.
   
6. Mix beans with chopped onion. Simmer the mixture over low heat.
   
7. Finely chop the garlic cloves and cilantro, load into the bean mass. Add hops-suneli, coriander, pour vinegar.
   
8. Mix, salt and add hot pepper. The amount of garlic and other additives can be varied to taste, but in any case, the dish should not turn out bland!
   
9. Serve Georgian red bean lobio hot.
   

Bon appetit!

Translated from Georgian, “lobio” is simply “beans” (I note that beans are of a special variety, with a soft, tender shell). Here is a basic, basic and very tasty lobio recipe with spices crushed in a mortar. It is clear that there are as many options for preparing branded Georgian lobio as there are regions in Georgia.

What you need to know about making lobio recipe

How to handle beans. If the beans are old, be sure to soak overnight or at least 3-4 hours. Drain the water, add new cold water and put on fire. If the beans are fresh, seasonal, none of this is needed. Just fill with water and boil.

Beans are cooked for 2.5-4 hours, depending on the variety and age. After the water boils, drain all the liquid and pour the same amount of boiling water from the kettle (this is “dietary” advice - it will be easier for the intestines).

The ratio of beans and water is 1 to 4. Fire after boiling water is slow. From time to time, the beans should be stirred, as they can burn. In addition, there should be a kettle with boiling water nearby to add water if it evaporates more than necessary. What is the correct consistency of lobio? Mushy.

About the condition of the beans: You can consider them ready if the skin of most of the beans is torn. Use a wooden spoon or masher to mash the beans, but without mashing them. We are not preparing bean cream, but lobio - it should be “pressed down”, but large. After that, put the beans for a while (no more than 15 minutes) on the fire.

About seasonings. The lobio recipe lists the main seasonings. However, it should be borne in mind that their amount must be controlled, especially for people who are not accustomed to rich or spicy tastes.

Savory (Georgian “Kondari”) is not added in all regions of Georgia, but as for utskho-suneli, this is an essential ingredient in almost all lobio recipes. Utskho suneli is nothing more than blue fenugreek, a herb that is actively used in Mediterranean and Caucasian cuisines, and, unfortunately, is not well known in our country. You can buy it on the market from spice merchants (already in dry form).

Vinegar in the lobio recipe does not have to be balsamic, you can use red wine. It just needs to be natural.

How to serve bean lobio. Lobio is served both hot - then it will be the main course, and cold - as an appetizer. If you cook a very spicy lobio or lobio with walnuts, then it can be served as a dip sauce, dipping pieces of bread or thick corn porridge into it. “Bread” is lavash or unleavened corn tortilla (mchadi).

Ingredients for lobio recipe

• red beans 600 g
• onion or red onion 400 g
• 2 garlic cloves
• dry seasonings: savory, coriander, uchi suneli 0.5-1 tsp each.
• hot red pepper, black pepper (amount - to taste)
• fresh cilantro 1 bunch (50-60 g)
• balsamic vinegar or tkemali
• vegetable oil for frying
• salt, 3 bay leaves

How to cook red bean lobio

1. Pour the beans with cold water, add bay leaf, salt a little and cook for 2.5-3 hours, stirring occasionally, until the beans are soft.

2. 10-15 minutes before the end of cooking, remove the lobio from the heat, drain the liquid, and crush the beans, knead. If you get a dry mass, add a little juice of the beans (the water in which they were boiled). Then put it on the fire again to sweat.

3. Spasser the chopped onion in vegetable oil. Chop fresh cilantro. Use for this not the whole bunch, but a part (the other part will go to serving). When they are ready, add dry seasonings and mix everything.

4. Put fresh and dry cilantro, ucho suneli, savory, pepper, garlic and a pinch of salt into the mortar. Rub them properly with a pestle.

5. When the lobio is ready, add the roast, vinegar or tkemali and the ingredients crushed in a mortar to it. Return to the fire for another 5-1 minutes. Salt if necessary. If you want to serve in clay pots (traditional Georgian serving), it's time to transfer the food from the pan there and put it in the oven for 5-7 minutes.

6. Serve the lobio topped with fresh cilantro (or parsley) and onion half circles.

lobio recipe with ham

Ingredients for lobio recipe

• 700 g beans
• 400 g ham
• 100 g pork fat
• 5 garlic cloves
• 3 onions
• coriander 2 - 3 bunches
• pepper, salt
• tkemali
• dry basil

How to cook Georgian lobio with ham

Prepare the beans: wash them, soak overnight in lightly salted water. Drain the water in the morning.

Place the beans in a crock pot (if you're cooking in a pot in the oven) or a heavy-bottomed pot. Pour clean boiled water (it should cover about 3 cm of the contents of the pan) and add the following ingredients: ham slices, bay leaf, red pepper, savory, basil. Put to cook (bake) on low heat.

Note. If you cook with basturma or other dry meat, then it must also be soaked for several hours separately from the beans.

When the beans and meat are cooked (it will take 2-3 hours), mash with a wooden spoon and add a little boiled water if you want to get a lobio thinner. It remains to fill it.

Separately saute onion and garlic in pork fat. Mix with lobio. Add tkemali and fresh cilantro to it. Salt and pepper if necessary.