Recipe for Georgian bean dishes. Lobio in Georgian from green beans

Name traditional dish real Georgian cuisine is translated as "beans". If you want to learn how to cook lobio at home - step by step recipe Photos will help you get it right. On the Internet you can find a wide variety of variations on the theme. classic lobio, but the undisputed leader in palatability is this one.

What is lobio made at home

Georgian bean stew - exclusively delicious and nutritious dish which require almost no financial outlay. Lobio is being prepared from the available list of products, especially relevant in summer:

• Beans. We will cook, as expected, from dry red beans. It will be required about 2 glasses. You can also cook lobio from variegated or white beans, but in the classic recipe they are exactly red. Fans of Georgian cuisine claim that green beans also make an excellent dish.
• Walnuts very often used in the recipes of the Transcaucasus, so our lobio will not do without them. It will take about half the same glasses, which measured the beans. We are talking about already peeled nuts, how to choose them correctly - read.
• cilantro. This plant is perhaps the most popular spice in the Caucasus. It is added to almost all first and second courses, salads. To prepare lobio at home, you will need a solid bunch of greens: the mushroom flavor and rich aroma of cilantro will significantly improve the final taste of the dish.
• Tomatoes. Another popular vegetable often used in Georgian cuisine. For specified quantity beans will be enough 2 large or 3 medium ripe fruits.
• Luke should take more(2 or 3 large onions): pre-fried in oil, it enriches the taste of any vegetable dish, and lobio is an exception.
• Oil. Experienced chefs and professional chefs have long noticed that it is best to saute vegetables on mixtures of vegetable and butter . AT this case you will need a tablespoon of refined sunflower and the same amount of natural butter.
• Spices. Be sure to take a tablespoon classic Georgian hops-suneli(well, what is lobio without it?) and a little ground black pepper. Spicy lovers can add to taste red burning.
• Garlic is another essential ingredient. For this recipe, the optimal amount is 3 large cloves.

In addition, lobio must be salted. The amount of salt depends on taste preferences. Experienced housewives with a “stuffed” hand, they instantly determine the required amount by eye, but beginners are advised to constantly try the dish.

Lobio: step by step recipe with photo

To quickly make lobio - in 30-40 minutes - you need to start cooking it "yesterday". That is, the main component beans) simply soaked in the evening for 12 hours. Thus, just in time for dinner, you will have a stunningly delicious Georgian dish ready. If you manage without pre-soak , then you have to cook the beans for at least 2 hours.

Soak 2 cups of red beans the day before in cold water, removing any impurities and impurities. As a rule, empty and unsuitable for eating beans, as well as the husk, immediately pop up. After 8-12 hours, drain the water and rinse the beans.

	Transfer the beans to a fairly deep saucepan, pour fresh water and quickly boil on a strong fire. Then reduce the fire and boil, stirring occasionally and at the same time preparing the rest of the products.
	Clear and chop the onion(cubes of 0.5 cm). In a large frying pan, heat a spoonful of vegetable oil, then add butter there and put the chopped onion.
	Prepare need it before transparency and yellowish tint, but it's not worth frying. To do this, the fire should be weak, and stirring should be regular.
	Tomatoes need slice small cubes, removing the skin from them using blanching. To do this, the fruits are placed in boiling water for a couple of seconds, and then immersed in cold water.
	As a result, the skin comes off effortlessly. Send chopped tomatoes to the pan with sautéed onions.

Translated from Georgian, “lobio” is simply “beans” (I note that beans are of a special variety, with a soft, tender shell). Before you - the main, basic and very delicious recipe lobio 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. Utsho suneli is nothing more than blue fenugreek, a herb that is actively used in the Mediterranean and caucasian cuisines, and, unfortunately, poorly 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. “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 roasting
• salt, 3 bay leaves

How to cook red bean lobio

1. Pour the beans 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 would like to submit to 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: slices of ham, 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 save in pork fat onion and garlic. Mix with lobio. Add tkemali and fresh cilantro to it. Salt and pepper if necessary.

What is a lobio? "Beans" - so simply the word "lobio" is translated from the Georgian language. The name of the dish says that the basis of lobio is beans, red in grains and young green in pods. How independent dish, lobio in Georgian is a thick red bean stew, the recipe of which is deservedly presented as one of the masterpieces national cuisines Caucasus (Georgia).

Recipe basis

The classic recipe suggests that pre-boiled beans are cooked (stewed) in tomato sauce over low heat with the addition of herbs and spices. Until the appearance and distribution of beans brought by Columbus on the Eurasian continent, lobio was traditionally prepared using hyacinth beans - dolichos.

it leguminous plant still found in the wild in the Caucasus, in Georgia. The land of Guri in Georgia gave the same name to the variety of beans, from which, according to tradition, the most delicious fragrant lobio is cooked. The Gurian bean variety is characterized by a small, only 1 centimeter long, bean size. Mistresses in Russian kitchens habitually cook lobio from larger dark red kidney beans.

This substitution does not spoil classic recipe, lobio from large beans turns out no worse than from the Gurian variety. As in Italy "pizza" - the name of the group culinary products, and in Georgia, lobio is a dish similar in bean base. Onion, cilantro greens, vegetable oil and garlic - this is a quartet of main seasonings for Georgian red bean lobio, the recipe of which can be supplemented with tomatoes, which can be replaced tomato paste, spicy herbs:

• basil,
• saffron
• savory,
• crushed walnut kernels.

original recipe

Known original recipe cooking lobio on beer. When brewing, the alcohol from the beer evaporates, and the dish is given a unique taste. hearty aroma and delicate taste. As an additional dressing for lobio, you can use kvatsarahi - boiled red cherry plum juice concentrate - tkemali or wine vinegar. According to the classical Georgian recipe chefs prepare lobio only from fresh beans - green siliculose or red grain. It is not recommended to use canned food, as during the cooking process the dish will turn into porridge and its appearance will be spoiled. “The abundance of freshly chopped cilantro makes lobio real,” says Gia Kartvelishvili, head chef at the Kidev restaurant in Kyiv. Vegetables are the base of this Georgian food.

Enter there:

• fried onion,
• crushed garlic with salt
• cilantro, pepper and savory,
• skinned tomatoes, they are easily replaced by tomato paste,
• crushed walnuts.

This amazing food is seasoned with kvatsarahi, boiled down concentrate of red cherry plum juice - tkemali. The decoction is added to the dilution dish. the liquid from under the weeping beans is changed two to three times for clean water, selecting damaged grains.

Nutritional value of lobio The dish has a vegetable composition, there is no abundance in it juicy meat, as is typical of Georgian cuisine. Therefore, the dish is low-nutrient - from 74 to 139 kilocalories per 100 grams of product. The same amount of food contains:

• 3.9 grams of protein
• 0.3 grams of fat
• 11.9 grams of carbohydrates.

Due to the high level of carbohydrates in grains, bean dishes cannot be classified as directly indicated. dietary products. Lobio attracts vegetarian food lovers and adherents healthy eating. Red beans (in Georgian "lobio") are rich in potassium, useful for the heart muscle, vitamins PP, B 1, B 2, B 5, B 6, B 9, E. Can be served at the table during traditional religious abstinence from meat food - posts. Excessive use of lobio is not recommended due to abundant gas formation during the fermentation of legumes in the stomach. People with gastritis and peptic ulcers should also refrain from spicy and spicy lobio. digestive system. When using lobio, it is preferable to refrain from heavy foods such as mushroom dishes, since the legumes themselves are difficult to digest. Mushrooms will complicate the process of assimilation of food.

Video on how to cook red bean lobio:

The classic red bean lobio recipe represents a genre tradition of North Caucasian cuisine. Before proceeding to culinary creativity Carefully pre-sorted and cleaned of debris, the beans are soaked in cool water. This is necessary to soften the grains. Thanks to the soaked state, the beans cook faster, the cooking time is within an hour. If the cook uses soft and young grains from the stem when cooking, then you can not soak. While the beans are getting wet, change the water under them every 1 hour, draining the reddish infusion and adding clean water.

Georgian Red Bean Lobio, Recipe No. 1

Before treating your loved ones with traditional lobio cooked according to the canons of Samegrelian cuisine, you should stock up on following products and spices:

• Red beans - 250 grams
• juicy fragrant tomatoes, you can use the "Baku" variety - 150 grams
• hot pepper, "light" or chili - 1 small pod
• turnip - 3 medium-sized onions
• celery (stem / leaves) - 100/60 grams, respectively
• purple basil - 50 grams of leaves
• small head of garlic
• cilantro and parsley - a small bunch (50 grams)
• loose spices: ucho-suneli, hops-suneli
• adjika, bay leaf, salt and black pepper are added to taste

Prepare step by step like this:

Beans need to be sorted out, broken grains thrown away. Rinse the beans in several approaches, additionally removing the husk and impurities. Pour into a saucepan and fill with water so that its volume exceeds the volume of the beans by 5 times. The beans are put in a cool place, you can put them in the refrigerator. This is necessary so that the fermentation process does not begin - legumes prone to it. The grains will swell for a long time, 6-8 hours. During this time, change the water to fresh four times. Do not pour out the last water, but leave it for further cooking. This infusion will need to be added to the pan as the liquid evaporates. The finished lobio should not be dry or too thick. This is the correct consistency of the dish.

After swelling, you need to rinse the raw materials under a plentiful stream of cold water. Next, carefully (the skin has become soft, it may burst), you need to transfer the grains to the pan, where they will cook. Pour in twice as much water as the beans. Put the pot on strong fire, bring to a boil, removing the pink foam with a slotted spoon. Reduce the fire to a minimum. Add water as the liquid evaporates.

Put a pre-peeled onion, one clean stalk of celery without a peel and a large bay leaf into a pan with boiling fragrant beans. This will give the base a pleasant tart flavor. The dish should be gently stirred with a wooden spatula so as not to damage the fragile beans.

Cut the remaining two onions into small cubes. Finely chop the peeled garlic cloves or squeeze with a press. Mix gruel with ground pepper and salt, grinding the mixture with a tablespoon in a plate or a pestle in a mortar.

Remove the boiled onion and celery stalk from the pan about 10 minutes before turning off the heat.

Tomatoes must be scalded with boiling water, quickly transferred to cold water. This will make it easy to remove the skin from them, grind on a sieve to a puree state. Mix this puree with the remaining finely chopped greens - cilantro, parsley, celery and basil leaves. Add the resulting mass to the pot with a hot dish. It is important not to forget to watch the level of liquid in the pan, not allowing the water to boil away and the beans to turn into a shapeless mess.

Combine spices (hops-suneli or ucho-suneli) with adjika and mix with lobio. Salt and pepper to desired taste. Remove the pan from the stove - lobio is ready.

After cooking, the dish should rest (reach) in a warm place to reveal the aroma of spices and herbs.

If lobio is served as a main dish, then it should be hot. Georgian cheeses Suluguni and Imereti, lean fried meat perfectly complement the fragrant bean stew. Fat lamb, salted wild garlic and Georgian cabbage will shade hearty taste beans. Seize lobio delicious bread"shatis puri" or unleavened corn tortilla- rush.

Georgian red bean lobio with tomato paste, recipe No 2

When cooking lobio, you can do without the fuss with scalding and skinning tomatoes - not everyone is good at it. It is enough to use tomato paste, bought at the nearest store.

How to prepare red beans in Georgian with a step-by-step guide:

• Beans - 250 grams
• cilantro - a small bunch
• Half cup tomato paste
• 2 tablespoons olive oil
• Medium head of garlic for 5-7 cloves
• Georgian spice hops-suneli
• Half a teaspoon of salt, black pepper (ground)

The recipe for this type of dish is simple:

1. As in the previous recipe, sort out the lobio beans, rinse and soak for 8 hours.
2. Remove the husks and dirt from the mass of beans. Boil water, put the beans in boiling water with a slotted spoon. Do it carefully.
3. Boil the beans and cook slowly for 1 hour until full cooking, gently stirring with a wooden spoon or spatula without damaging the beans.
4. Peel the garlic and lightly squeeze the cloves with the flat side of a knife. After that, they need to be finely chopped. You can use a garlic press.
5. Turn off the gas under the pan. Cool the cooked mass of lobio a little
6. Peel, press the garlic or finely chop the cloves.
7. Finely chop cilantro.
8. Fry tomato paste in vegetable oil
9. Put tomato paste in a warm dish, add chopped cilantro, crushed garlic, sprinkle with spices: black pepper and suneli hops.
10. Before fully prepared simmer lobio over low heat for 3 minutes. Legumes are traditionally salted at the end of cooking before serving.

Such a red bean lobio can be served chilled as a salad on a hot summer day, as an appetizer in combination with a cool sour-milk Georgian drink yoghurt and a warm puffy lavash tortilla, as a classic recipe for Caucasian cuisine.

Classic Georgian green bean lobio, recipe No 3

Green bean lobio has a mild spicy taste rich in vitamins and microelements. Harmonious appearance dishes is achieved by combining the green color of the pods with red shades of tomato and bell pepper. You can use frozen baked beans from the store.

Ingredients:

• 1 kilogram green beans
• juicy tomatoes - 2 pieces
• parsley, cilantro, purple basil leaves - 50 grams
• 1 bell pepper
• 5 garlic cloves
• hops-suneli, paprika, ground black pepper
• pod hot pepper without seeds
• any vegetable oil, you can olive
• table salt

1. First, prepare the bean pods by cutting off the stalks and pulling out the longitudinal veins from the “seam” of each pod.
2. Wash the pods with running water, removing impurities and husks. It is better to divide them across into halves - so they will cook faster. Boil the pods without pre-soaking.
3. Take thick-walled pan, boil water in which we will cook the dish. Gently place beans in boiling water and simmer for about 15 minutes.
4. After cooking, it will be correct to drain the water, let the pods cool slightly.
5. Chop onions into medium cubes.
6. Cut the buttocks of the tomato, place the fruits in a bowl and pour boiling water over them to the top. Quickly pour them out of the bowl with a slotted spoon, throw them into ice water. After cut into slices. Bulgarian pepper, having previously freed it from seeds and white veins inside the pepper, cut into squares equal to tomato.
7. Lightly press down the peeled garlic cloves with a knife, chop them to a gruel and finely chop the greens.
8. Grind in a mortar or blender walnuts. Do this carefully, without leaving hard membranes in the nut mass.
9. In a preheated pan, fry the diced onion until golden brown with olive oil, add tomatoes. Fry the mass for 3-4 minutes.
10. Add cubes of bell pepper to the tomato-onion mixture and fry for 2 minutes, stirring the vegetables thoroughly and quickly.
11. Add the roast along with spices, finely chopped seedless red pepper and garlic to the pan to the beans - lobio. Simmer lobio for 1 minute.
12. The dish is salted at the end of cooking to taste, sprinkled with nut crumbs. How much salt to add is up to everyone to their taste.
13. Covered by turning off the fire under the pot. Ready.

How is it eaten? In this version, lobio is served with greens, Georgian cheeses- Suluguni and Imereti cheese. Some gourmets may sprinkle it with crushed steep chicken egg or season with pomegranate seeds. Can also be combined with fatty meat(pork, lamb), traditional Georgian dishes prepared from them - shish kebab and kebab. Caucasian pickles are very good with lobio. Hominy "gomi" combined with "green" lobio and a dish of red beans is simply unique. A cold bean dish as an appetizer goes well with light Georgian wines and strong homemade chacha.

Step 1: Prepare the beans.

Step 2: Prepare the tomato paste.

Step 3: Add nuts.

Step 4: Serve Georgian lobio.

Beans, before cooking, should be soaked, at least overnight, then they will cook much faster.

The consistency of lobio should be somewhat reminiscent of a thick puree soup, and if suddenly a lot of water has boiled away during cooking, then you should add it. Otherwise, the next day, the lobio will turn into a thick porridge.

This dish is best prepared in in large numbers, because lobio on the second and third day becomes much tastier, unlike many dishes.

To save time, you can use store-bought beans in tin can which is already boiled

Lobio is one of the national dishes Georgia. It used to be made from a plant called dolichos, but now they use beans.

Lobio is a thick dish that is eaten for lunch or dinner. It is complemented with meat, vegetables and generously seasoned with spices. Now this dish has become popular all over the world.

Benefit and harm

The main component of the dish is beans, which contain proteins, carbohydrates, organic acids, minerals and vitamins. This makes lobio beneficial to the body.

It helps to strengthen the immune system, eliminates toxins, accelerates the healing of wounds, etc. But with its frequent use, oversaturation with certain substances can develop. In the presence of chronic diseases this can lead to complications.

Beans should not be consumed frequently by people with kidney and stomach problems. Caution is also required for pregnant and lactating mothers.

Difficulty, cooking time

Georgian cuisine is characterized by long cooking times, and lobio is no exception. The cooking process can take several hours, since the main ingredient requires a long boil. The difficulty level of the dish is medium. The difficulty lies precisely in the duration of the heat treatment.

Food preparation

The main ingredient is beans. For lobio can be used as fresh product, and canned. When using canned food, the cooking time is reduced.

When choosing fresh beans, you need to pay attention to its appearance. The grains should be smooth and clean, bright in color. Rot or signs of pest damage to the beans are not allowed. Therefore, before starting work, you need to sort out the grains and throw away those that are not suitable for food.

Additional components must also be of proper quality. When choosing vegetables, you should prefer those that have a normal color and smell. Before starting cooking, you need to cut off all damaged areas and wash the products well.

Spices for this dish can be anything. You can use the seasonings indicated in the recipe or choose them according to your tastes.

Georgian red bean lobio recipe

Before you start, you need to prepare the following ingredients:

• beans - 500 g;
• tomato - 2;
• garlic - 3 cloves;
• cilantro - 12 g;
• walnuts - 100 g;
• onions - 3;
• hot pepper - 0.5;
• hops-suneli - 1 tbsp. l.;
• salt;
• vegetable oil - 2 tbsp. l.;
• black pepper.

These ingredients are enough to prepare a meal for 4 people.

Step-by-step preparation of lobio in Georgian in the photo:

Prepared beans are poured with water and left to swell for at least 6 hours. The grains that float to the surface may be empty, so they are usually thrown away.

When the set time has passed, the liquid is drained from the beans and fresh is poured. It should be enough to cover the beans. The container is placed on the stove and brought to a boil over high heat. The first water is poured out, another one is collected and cooking is continued. This should be done on medium or low heat. It will take about one and a half hours. When the beans are cooked, some of them need to be crushed with a fork.

Nuts get rid of shells and husks. You need to make sure that they do not show signs of damage.

The husks are removed from the bulbs. They need to be washed and cut into medium cubes, which are then fried in vegetable oil.

Tomatoes are briefly immersed in boiling water, after which the skin is removed from them.

Peeled tomatoes are cut in the same way as onions.

Garlic is finely chopped with a knife or passed through a press. Chop the cilantro.

When the onion becomes transparent, it is combined with tomatoes and seasoned with seasonings. Next, lay out the rest of the prepared ingredients. The mixture is supplemented with bean broth.

After mixing, the components are kept on the stove for about 5 minutes. Then the dish is removed from the fire and served on the table.

In this version, lobio contains 91 kcal (per 100 g). Proteins in it are in the amount of 4 g, carbohydrates - 7 g, fats - 6 g.

Video recipe from the chef:

cooking options

You can cook this dish different ways. Auxiliary ingredients are often added to the main ingredient in order to enrich the taste of the dish or increase its benefits.

This cooking method is one of the most popular. The use of pots allows you to give the dish a special taste.

It is supposed to be prepared from the following ingredients:

• beans - 300 g;
• water - 400 g;
• onion - 2;
• capsicum - 3 g;
• cilantro - 3 g;
• mint - 3 g;
• savory - 3 g;
• garlic - 3 cloves;
• salt.

Legumes are sorted, washed and laid out in a special pot called kotani. Water is poured there and the product is boiled. Cooking will take at least 2 hours. As the liquid evaporates, it should be added.

Sliced ​​onion is added to the beans. garlic cloves crushed and added to the dish when the beans are boiled. After him, you need to send chopped greens. Capsicum pound and also add to the mixture. The finished beans are kneaded with a spoon, salt is poured in and, after boiling the food for about 5 minutes, the fire is turned off.

You can cook a dish not only from beans. Pods are also suitable for these purposes.

Components:

• green beans - 1 kg;
• eggs - 3;
• sunflower oil - 100 g;
• onions - 3;
• cilantro - 5 g;
• salt.

The beans are washed and cut in half, then put into a saucepan and pour water into it. You need to cook it for about 1.5 hours (time depends on the variety). Peeled onions are shaped into small cubes.

Warm up in a frying pan sunflower oil and fry the onion in it over low heat. When the beans become soft, they are thrown into a colander to get rid of excess liquid. The pods are returned to the pan and the onions are attached to them.

The components are mixed and salted. In a separate bowl, beat the eggs and pour into a saucepan. The mass is stirred again and left to stew until the eggs are ready. At the end, the dish is sprinkled with chopped herbs.

Lobio without walnuts

Walnuts are almost always included in lobio. But there is a kind of dish in the preparation of which this ingredient is not needed.

List of components for it:

• beans - 250 g;
• tomato paste - 3 tbsp. l.;
• garlic - 3 cloves;
• greens;
• onions - 3;
• spices;
• sugar;
• red pepper - 1;
• salt.

The beans are pre-soaked. It is desirable that they stand for at least 8 hours. You can use canned beans- You don't need to soak it. Soaked grains are poured with water and set to boil. This will take about 3 hours.

Finely chopped onions are fried in hot oil. When it turns golden, add tomato paste. Sugar is also added to neutralize the acid. Boiled beans are filtered and combined with onions.

Add garlic, chopped red pepper and herbs to this mixture. After mixing the ingredients, they are stewed for another 5 minutes and the stove is turned off.

white bean lobio

Traditionally, this dish includes red beans. But it can be replaced with ordinary white grains.

Ingredients needed for cooking:

• beans - 200 g;
• garlic - 3 cloves;
• sauce "Tkemali" - 2 tbsp. l.;
• greens;
• tomato paste - 2 tbsp. l.;
• vegetable oil - 1 tsp;
• salt.

Beans are placed in warm water and leave overnight. In the morning, the liquid is drained, the beans are transferred to a saucepan, poured over with water again and, after boiling, cook over low heat for about 2 hours. During the cooking process, you can add spices.

Ready grains are thrown into a colander and returned to the pan. Tomato paste and tkemali are added to them. Chopped greens and garlic passed through a press are also sent there. The ingredients are mixed and put on the stove so that the mixture boils. After that, the dish can be considered ready.

The inclusion of meat in the dish allows you to make it more satisfying and healthy.

Ingredients needed to make this recipe:

• beans - 250 g;
• vegetable oil - 3 tablespoons;
• tomato paste - 3 tablespoons;
• onion - 2;
• mustard - 1 tsp;
• pork - 400 g;
• pepper;
• bay leaf - 3;
• salt.

You need to throw out garbage from the beans, fill it with water and leave for 8 hours. Before starting cooking, the liquid is changed. The product is supposed to be cooked without a lid and over low heat. The duration of the process depends on the variety of legumes. When the ingredient becomes soft, drain the water and knead the grains a little.

Pork is cut into medium pieces and spread in a well-heated pan. It needs to be fried until crispy. Next, finely chopped onions are added to the meat.

When it becomes transparent, beans are added to this mixture. The ingredients are seasoned with tomato paste, mustard and spices, salted. The products are mixed and brought to a boil. After that, the fire is reduced to a minimum and the dish is covered with a lid. It should simmer for about half an hour.

Lobio in Armenian

The Armenian version of lobio has an excellent taste.

Before starting work, you need to prepare the products:

• chicken - 1 kg;
• eggs - 3;
• asparagus - 500 g;
• greens;
• onion - 2;
• spices;
• salt.

The asparagus is cleaned of excess and cut into 3 parts. The onion cut into half rings is fried in oil until golden brown, after which the chicken is attached to it. When the meat is almost ready, asparagus is added to it.

You can add a little water to the dish. Also put spices and herbs there. The fire is minimized, and the pan is covered with a lid. Lobio should be simmered for another 20 minutes. In a separate bowl, beat the eggs, which must be put in the pan at the very end of cooking. After 7 minutes, the dish can be removed from the stove.