Features of cooking lobio. Heat treatment of the dish

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 Zhanna. 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, to 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.

With the onset of the first cold weather, you really want to cook "cozy" and home-style warm dishes. And in place of the cold summer, comes the velvety autumn lobio from Georgian beans. If you have never cooked lobio, urgently correct yourself!

There are a lot of lobio recipes, but the basis is always the same: boiled beans, tomato sauce, garlic and aromatic herbs. By the way, herbs and spices can be added to your liking. A universal option for bean lobio can be considered a Georgian mixture of herbs hops-suneli. I have such a seasoning, but in my recipe I decided to add only two components of this mixture: coriander and basil.

Bean lobio turned out to be really very tasty: hot pepper gave a “warmth effect”, basil, coriander, and garlic in company with walnuts gave a fragrant composition for noble beans in tomato sauce.

It is also worth noting that bean lobio is 100% Lenten dish. And if you are fasting, then lobio diversifies your daily lenten menu. I hope you enjoy my Georgian red bean lobio recipe!

Ingredients:

• Beans 500 gr.
• Bulgarian pepper 250 gr.
• Onion 200 gr.
• Walnuts 100 gr.
• Tomato paste 25% 2 tbsp
• Chili pepper 1 pc.
• Dry basil 1 tsp
• Ground coriander 1 tsp
• Garlic 3-4 cloves
• parsley for garnish

How to cook Georgian bean lobio:

Beans need to be soaked in cold water at least 12 hours. For lobio, you can also use ready-made canned beans.

Pour water into a pot with beans to cover the beans, and cook the beans until tender. Beans should be soft.

Onion cut into cubes.

Bulgarian pepper small straws.

Fry the onion and bell pepper on the vegetable oil until the vegetables are soft.

Prepare the spices: finely chop the chilli pepper, pass the garlic through a press, measure out 1 tsp. dry basil and ground coriander.

It is most convenient to grind walnuts into crumbs in a blender, but you can also do it the old fashioned way: put the nuts in a bag, let out the air and close it tightly. Wrap the bag in a kitchen towel, and hit the top with a rolling pin. Shake the bag periodically to get crumbs of the same size.

Pour spices, garlic, and nuts into a pan with onions and bell peppers.

Stir, and add this mixture to the pan to our beans.

Bred in a cup tomato paste with water, and pour into a saucepan with beans.

Our lobio is almost ready. Gently mix the beans with the rest of the ingredients, salt, and bring everything to a boil.

At first glance, it may seem that there is a lot of water in the lobio pan, but this is not so. As the beans cook, they will still absorb water, and the next day, when the lobio is in the refrigerator, there will be almost no liquid left.

2017-02-10

Hello my dear readers! When hopeless longing tears my heart and trains rush into the morning with glass trembling, I often want to be on the shore of "the bluest in the world." And so that I am no more than seven years old ... Why such an age? Carefree preschool, with broken knees, childhood. Memories like a fan of a kaleidoscope are circling in my head. Helpful memory first of all gets aromas from its distant bins. It smelled of cilantro, savory and garlic. I think it smells like lobio. Want a classic bean lobio recipe?

In relation to folk dishes, the definition of "classic" is rather arbitrary. Who and when invented this bean dish? What are the criteria for this very classic - hardly anyone knows for sure. Different regions of Georgia have their own classic lobio recipes. What an area! Each family "lives" its own signature, the only correct and beloved recipe.

We will not argue about complete authenticity, but our Georgian relatives quite liked the lobio that was cooked at our place. And she was awarded the highest rating by Aunt Nino - "quite in Georgian." She herself meticulously grew authentic dolichos (hyacinth beans), from which Georgians cooked lobio long before the beans came from South America to Europe. Poor Nino! She had no idea that her cherished hyacinth beans were constantly engaging in shameless criminal sexual intercourse with common beans, interbreeding with them!

Most often there are recipes with red beans. This is rare in our area. If I buy for the occasion, then I cook or lobio. White beans I use for cooking lobiani (khachapuri in a frying pan stuffed with beans). The white bean lobio recipe is also good. But the most tender lobio with a taste of chestnut is obtained from grains of a dirty pink color, which we call “or mayo” (“goose liver”) for their special tenderness.

Classic bean lobio recipe - cooking options

Red bean lobio - a classic recipe

Ingredients

• 500 g red beans.
• 150-200 g of onion.
• 3-4 cloves of garlic.
• 2-3 sprigs of savory.
• A bunch of cilantro (about 100-120 g).
• A small bunch of green celery.
• 3-4 sprigs of purple basil (rehana)
• Red hot chilli pepper.
• 0.5 teaspoon l. ground coriander.
• 0.5 teaspoon l. ucho-suneli.
• 0.5 teaspoon l. Imeretian saffron.
• Salt.

How to cook Georgian red bean lobio

My remarks

• Part of the beans can be mashed to make the dish thicker, or you can just let it boil, as it should, for greater density of food.
• Consistency of the finished dish classic recipe- thick, like the second dish. If desired, it can be made more liquid by adding a decoction in which the grains were boiled. Soup is obtained - lobios sheshamadi.
• If the finished dish is made without fried onion and practically without liquid, we get a variant called "kirkazi". And if everything is blurred in mashed potatoes and seasoned, we get phal-lobio.
• A set of greens is very desirable exactly as I indicated in the recipe. In extreme cases, garden savory can be replaced with thyme (even dry). I was lucky - my friend Verochka Ramazova provided me with bags of Imeretian saffron and utskho-suneli. I have fresh purple basil and savory growing all year round on the windowsill in the kitchen, I put my cilantro (from the garden) frozen (it is impossible to buy fresh from us in Transcarpathia in winter).
• Often, skinless tomatoes are placed in the lobio (before laying spices and herbs, the skin is removed from the tomato, chopped, put in a bowl and cooked for about 5 minutes along with the beans). Instead of a tomato, they sometimes put a tablespoon of good tomato paste.
• Some put crushed walnuts in the lobio, acidify it with wine vinegar or red tkemali juice - kvatzarahi.
• When hot, lobio is a second course, and when cold, it is a delicious snack.
• Similarly, lobio is prepared from canned red beans. I will not give a recipe with a photo - it is the same as from dry. Before cooking, drain the broth, add legumes to the fried onions. Adjust the consistency with the drained liquid and the amount of mashed beans.
• Instead of greens, they use green adjika, and spices, garlic and red hot peppers replace with real Abkhazian adjika. I will definitely post the recipes on my blog later.

white bean lobio recipe

Ingredients

• 500 g white beans.
• 100-150 g onions.
• 3-4 cloves of garlic.
• 1 teaspoon l. ground coriander.
• 1 teaspoon l. ucho-suneli or chamana.
• A handful of pomegranate seeds (optional)
• A handful of walnuts(optional).
• 2-3 tablespoons tomato sauce tkemali (optional).
• A bunch of cilantro.
• Several sprigs of green basil.
• Red hot pepper (dry or fresh).
• 80-100 ml of vegetable oil.

How to cook

I have already given classical Georgian on the pages of my blog.

Lobio from any bean and any consistency, prepared according to any recipe, is a classic lean dish. Feel free to include lobio in your regular menu. Even if you adhere to the strict canons of Great Lent, you can cook lobio without frying, seasoning with chopped onions marinated in wine vinegar.

Always yours Irina.
Surprisingly, poignantly... Listen! Did your heart tremble just like mine?
Karolina Goceva

Red bean lobio is a Georgian dish based on beans. Exist different recipes this culinary masterpiece using red or green string beans. Lobio can be an independent dish or served as a side dish or snack (cold, hot).

Ingredients

Georgian lobio recipe

Carefully sort out the beans in order to get rid of spoiled grains. Rinse it 7-10 times in running water room temperature. Then soak the grains and leave for 8-10 hours in a cool place. It is advisable to soak the beans overnight if you want to start cooking lobio in the morning.

Then rinse the beans again and cook them until soft, about 40-50 minutes. Stir constantly during the cooking process. Some housewives add the broth formed after boiling the beans to the dish, but this is not necessary. Finely chop the walnuts and garlic and mix well. Peel the onion, chop and fry in vegetable oil until golden brown.

Gently place the beans and walnut-garlic mixture in the skillet with the fried onions. Pour everything tomato juice(often used to make lobio homemade adjika, tomatoes in own juice or fresh tomato puree). If desired, season the dish with ground pepper. Salt to taste.

Pick the perfect set of Georgian spices for your lobio! Mix thoroughly and for piquancy put a pod of hot pepper on top. Cover the pan with a lid and simmer the dish over low heat for 10-12 minutes. At the end of cooking, you can decorate the lobio with finely chopped fresh herbs. Let lobio infuse before serving under a closed lid for 40 minutes. Beans should be saturated with the aroma of herbs and spices.

Recommended to serve Georgian lobio hot, in a special deep plate. Cheeses and pickles, pita bread or corn tortilla can serve as an accompaniment. Lobio is a lean dish, but some cook it with the addition of finely chopped chicken fillet some time before being ready. From this, the dish only becomes more satisfying.

Lobio - popular Georgian dish, which is boiled beans with the addition of 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 will look at basic recipe red bean lobio. 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.
   

Enjoy your meal!