Red Bean Lobio In Georgian: A Classic Step-by-step Recipe, Photo And Video

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Surprising the family: cooking red bean lobio in Georgian style

Bean lobio belongs to the national dishes of Georgia. No meal is complete without aromatic spicy food. It is not difficult to prepare it, it is enough to follow the technology and adhere to the recommended proportions of the ingredients. Pamper your family with an unusual dish that combines satisfying and healthy benefits.

Content

• 1 Traditional Georgian red bean lobio recipe
• 2 Lobio with tomatoes and walnuts
• 3 Lobio with pomegranate and adjika
• 4 Video: principles of making lobio from Ilya Lazerson

Traditional Georgian red bean lobio recipe

Classic lobio turns out to be very aromatic and appetizing. The dish goes well with vegetables and fresh bread, the crumb of which can be dipped in a spicy sauce.

Products for lobio in Georgian:

• 400 g dry red beans;
• 1.5 l of water;
• 2 onions;
• 70 ml of vegetable oil;
• 5 cloves of garlic;
• 2 tsp hops-suneli;
• 2 tbsp. l. balsamic or wine vinegar;
• 1/3 tsp dry hot red pepper;
• 1 tbsp. l. ground coriander;
• 100 g fresh cilantro;
• salt to taste.

Recipe for making lobio in Georgian:

1. Pour red beans with water for 3 hours. Ideally left overnight to swell. In this case, the beans will cook faster and will be softer in taste.

   

   Beans are best soaked in a high-walled bowl

2. Transfer the soaked beans to a saucepan and cover with fresh water. Put on medium heat and cook until soft, covered.

   

   Make sure the beans don't boil too much

3. Drain the liquid from the boiled beans into a separate bowl. It will be needed for further preparation of lobio. Chop the onions and fry them in hot oil until soft and golden brown.

   

   Onions are best fried in a non-stick pan

4. Then add hot onions in oil to the boiled beans and mash everything with a pusher or a mashed potato press. Knead not until smooth, but slightly so that the beans burst and begin to absorb the oil and aroma of the onion. Transfer to a high-sided skillet or saucepan.

   

   The hot beans will absorb the onion flavor, making the lobio very tasty.

5. Chop the cilantro greens. Put a couple of pinches aside, they will be needed in order to sprinkle the finished dish.

   

   It is better not to replace fresh herbs with dried ones.

6. Grind the garlic through a press or garlic press.

   

   The fresher the garlic, the more aromatic it is

7. Add garlic, herbs, vinegar, salt and spices to the beans. Stir, pour the bean broth and simmer over medium heat, covered for 15-20 minutes.

   

   If you are afraid to overdo it with spices, then add them gradually

8. Serve ready-made red bean lobio in Georgian style with fresh herbs.

   

   Ready-made red bean lobio in Georgian style can be eaten both hot and cold

Lobio with tomatoes and walnuts

Lavash or corn cakes - mchadi - are served as bread in Georgia for lobio. They are very tasty to collect sauce from a plate, or to scoop the dish as if with a spoon.

Lobio walnuts must be fresh and free of bitterness.

Products for lobio with walnuts:

• 400 g dry red beans;
• 1.5 l of water;
• 3 onions;
• 70–80 ml of vegetable oil;
• 3 ripe tomatoes;
• 200 g of walnuts without shell;
• 1 tsp utsho-suneli;
• 1 tsp dry savory;
• 5 cloves of garlic;
• a pinch of sugar;
• a bunch of fresh cilantro or parsley;
• salt and hot red pepper to taste.

Step-by-step instructions for making lobio with nuts:

1. Red dry beans should be soaked in cold clean water for 3-4 hours or overnight.

   

   Rinse soiled beans before soaking.

2. After that, drain the water, pour in fresh water and cook under the lid until tender. The beans should be soft and even slightly boiled.

   

   When the shell of a bean bursts, it is ready.

3. The excess water must be drained into a separate bowl and garlic, salt, sugar and spices passed through a press add to the beans. Stir and rinse with a potato crush. You do not need to grind to a puree state.

   

   Hot beans absorb spice aromas well

4. After chopping, add chopped greens to the beans, a little liquid that remained after cooking, and boil everything over low heat for 15–20 minutes.

   

   Greens are an essential ingredient in lobio

5. Chop the onion.

   

   You need a sharp knife to chop onions.

6. Skin the tomatoes by immersing them first in boiling water, and then in cold water. If you then make cross-shaped cuts on the tomatoes, then the skin will be easily removed. Cut the peeled tomatoes into cubes.

   

   Adding tomatoes to lobio makes the dish taste slightly sour

7. Fry the onions in hot oil until golden brown. Add tomatoes to it and simmer for 5-7 minutes. Add vegetables to beans, stir and cook over low heat, covered for another 5-10 minutes.

   

   Let the onion turn golden, this will give the lobio a pleasant scent.

8. Chop walnuts with a knife or crush them in a mortar.

   

   Nuts do not need to be peeled from the film shell

9. Mix everything and let it brew for one hour. Then serve.

   

   Lobio with tomatoes and walnuts has a rich taste

Lobio with pomegranate and adjika

In this recipe, the famous Georgian adjika is a full participant. It will add pungency and a pronounced aroma of spices to the dish. But keep in mind that due to the increased severity, such lobio is not recommended for children.

Pomegranate for making lobio must certainly be fresh and juicy

Ingredients for lobio with adjika and pomegranate seeds:

• 300 g red beans;
• 1 liter of water;
• 1 tsp adjika;
• 1 onion;
• 5 cloves of garlic;
• 1 tsp wine vinegar;
• 1/2 pomegranate;
• 50 ml of vegetable oil;
• 1 tbsp. l. butter;
• 1/2 tsp black pepper;
• 1 tsp ground coriander;
• 1 tsp hops-suneli;
• 50 g cilantro;
• a pinch of dry mint, savory and basil;
• 1 tsp Sahara;
• 50 g walnuts for decoration;
• salt to taste.

Lobio recipe with pomegranate:

1. Leave beans soaked in cold water for 3-4 hours or overnight. Then rinse and cook over low heat.

   

   Beans cook well under a lid

2. Chop the onion and garlic and simmer in hot oil.

   

   Brown the onion and garlic in oil

3. When the beans become soft, drain the liquid into a separate bowl, and add butter, salt, sugar, spices and fried onions with garlic to the beans. Rinse everything with a mashed potato pusher.

   

   Conveniently crush beans in a high-walled bowl

4. Grind the cilantro.

   

   Fresh cilantro - perfect with beans

5. Add greens, wine vinegar and adjika to the beans. Stir, add the liquid left over from cooking and simmer under the lid for another 5-10 minutes from the moment of boiling.

   

   Lobio is convenient to cook in a deep saucepan

6. Grind the walnuts in a mortar or mashed potatoes.

   

   It is best to use a ceramic mortar, a wooden one can impart a foreign smell to the nuts

7. Free the pomegranate seeds from films and peels.

   

   Fresh and juicy pomegranate will decorate lobio and complement its taste

8. Put the finished lobio in a deep bowl and sprinkle with nuts and pomegranate seeds.

   

   Lobio with adjika and pomegranate is very aromatic and spicy, it is good to serve sweet and sour drink with it

Video: principles of cooking lobio from Ilya Lazerson

I cook Lobio often. During the fast, this dish helped out more than once, helping to diversify the family's diet. Now I cook it a couple of times a week as a spicy snack for meat and vegetable dishes, as well as for guests.

Lobio decorates a feast very much, especially if you decorate it with bright pomegranate seeds or walnuts. Smell, appearance and taste - this dish pleases and creates a festive mood. Sometimes I add almonds instead of walnuts. I don't know how correct this is for a traditional recipe, but we really like it. It turns out a little unusual taste. But no worse than with walnuts.

There are many recipes for making lobio - each region of Georgia has its own version of this delicious dish. But its basis is still primarily beans, herbs and spices. The dish is amazingly tasty, and at the same time completely inexpensive.