Lobio spicy recipe. Classic Lobio Bean Recipe

22.08.2019 Fish dishes

Today we’ll talk about lobio - a dish of national Georgian cuisine. According to many nutritionists, lobio must be included in the menu of vegetarians, meat-eaters, losing weight and gaining weight, women and men aged “40+”. Find secrets and delicious recipes for lobio in an article

Georgia has enriched the world gastronomic traditions with many bright and healthy dishes, which

increase mood
improve metabolism
activate the internal reserves of the body

Lobio is one of such amazing dishes.

Its ingredients are perfectly balanced, healthy, easily digestible.

The main ingredients of lobio

Lobio in translation from Georgian means "beans". Beans are the basis of a popular Georgian dish. For beans, both bean grains and green beans in pods are suitable

Important! Beans increase acidity, keep this in mind when designing your menu. In addition, foods rich in fiber, including beans, irritate the gastric mucosa

Another indispensable ingredient in the dish is onion.

To prepare the classic Georgian lobio, you need high-quality vegetable oil and wine vinegar

Not a single Georgian dish can do without aromatic herbs and spices. Georgian cooks strongly recommend using cilantro greens for lobio cooking. As a rule, not only leaves, but also petioles of grass go to lobio

Georgian cuisine loves spices. Each region of Georgia will offer its own dry fragrant set for lobio, however, the most common spice is uchi-suneli. Utsho Suneli - a dry spicy mixture based on blue fenugreek. Blue fenugreek is not very familiar to us, but hops-suneli or “dried spice” is a frequent guest in many kitchens

Depending on the region and taste preferences, dishes can be added to the dish.

tomatoes
imereti cheese
hard boiled eggs
crushed walnuts
pomegranate seeds
tkemali pita bread called tklapi
mushrooms
garlic and various greens

General rules and secrets of cooking beans for lobio

Beans do not tolerate fuss! She needs planning!

How to Make Bean Seeds

There are more than 500 varieties of cultivated beans. The cooking time for each bean is different.

Never cook several types of beans together: you run the risk of getting unevenly cooked beans that will ruin the dish. In addition, undercooked beans contain the toxic substance feazin, which can cause dysbiosis

Before cooking, soak the bean seeds in cold clean water for 7-8 hours. Proportions for soaking beans: 100 g beans / 400 ml water

Soaking activates the processes of germination in the seed, which requires "de-preservation" of the protein contained in it. It is such a canned protein that is the famous plant protein that the human body needs so much. In addition, oligosaccharides harmful to us dissolve in the process of de-preservation
To avoid fermentation, place a container of soaked beans in the refrigerator.
Never speed up the cooking time of beans with baking soda. Soda kills all the beneficial properties of beans
When soaking, add 1 tsp to the bean container ordinary table salt for every 250 g of beans. This will speed up the process of subsequent cooking and improve the taste of beans
Having taken a bath, beans will increase in volume several times

Before cooking, discard the swollen beans in a colander and rinse with cold running water
Water for cooking beans is taken based on the following proportion: 1 part of beans / 4 parts of water
Beans love dishes with a wide bottom: beans should be in the pan in almost the same layer. This will help avoid crushing the lower beans and burning them.
To facilitate intestinal function, drain the "first" bean broth immediately after boiling. Gently drain the water, add the same amount of clean boiling water, add a pinch of salt and cook the beans until tender.
Beans do not like boiling hot. She needs a quiet and even boiling
The readiness of the beans is determined by the broken skin and soft beans
Beans cooking time: 2.5-4 hours

How to make fresh green beans

Give preference to young pods. You can distinguish them by a delicate green color.
Rinse the pods thoroughly, cut the ends on both sides
String beans also need soaking. Bath time: 2-3 hours
Cut the beans into portioned pieces (each about 2 cm long)
Put soaked beans in boiling salted water and cook for 4-5 minutes from the moment of boiling water again. For old pods, increase the cooking time to 7-10 minutes
Ready green beans do not crunch, but remain firm
Once the readiness of the beans is determined, fold the pods into a colander, and preferably, place in a container with cold water. Cold water will stop the heat treatment of the product due to its own temperature and preserve the taste of the beans. Fold the cooled beans into a colander

Frozen green beans are prepared in accordance with the manufacturer's recommendations.

Green Bean Lobio

Classic Bean Recipe Lobio

What to cook from:

500 g of fresh green beans. You can take frozen green beans or dry beans
1 large onion
1 tbsp. l cooking oil for frying

Refueling:

100 g peeled walnuts
1 bunch of cilantro (about 50 g)
1 bunch of dill (about 50 g)
2 tbsp. l quality vegetable oil
salt and spices to taste
2 cloves of garlic

How to prepare a dressing:

Rinse and dry the greens thoroughly

Tip. You can chop the garlic using a press, greens and nuts through a meat grinder, and then mix all the ingredients in a separate container

How to cook lobio:

Boil green beans (above are tips for properly boiling green beans). If you have frozen pods, cook them in accordance with the directions on the packaging.
Add boiled beans to the onion thoroughly mix. If you plan to serve lobio hot - warm the beans a little, covering the pan with a lid
Add nut dressing, spices to taste, if necessary - add salt to the dish, mix thoroughly again

Serve Lobio

warm - as an independent dish or as a side dish for meat dishes
cold - like a snack
like a salad by adding fresh tomatoes or hard-boiled eggs to the beans

How to cook Georgian green bean lobio?

Lobio is a rustic dish. Restaurant serving makes lobio appropriate on the festive table

What to cook from:

500 g fresh green beans

Dressing sauce:

4 medium-sized ripe fleshy tomatoes
2 medium onions
3-4 cloves of garlic
1 bunch of cilantro (about 50 g)
salt and spices to taste

Remove the peel from the tomatoes. How to do it right and quickly tell the video at the end of the article
Rinse and dry the cilantro thoroughly without untying the bun
Cut the onion into small cubes and simmer until transparent with a little vegetable oil
Grind the garlic, add to the onion. Make sure vegetables are not burnt.
Cut peeled tomatoes and seeds into small cubes. Put in the pan for onions and garlic. Salt the sauce, add the Suneli hops, mix well
Cut the tied stems of cilantro and lay them on the tomatoes. Cover the pan and simmer the sauce for 10 minutes.

How to make lobio

While the sauce is in good condition, boil the beans, following the tips in the article.
Chop green cilantro
Add the finished beans to the pan with dressing, mix
Add greens to lobio, mix again

Serve the dish to the table.

Tip. If you have some lobio left, don't throw it away! Lobio is one of those amazing dishes that on the second day after cooking become even tastier.

How to cook red bean lobio?

What to cook from:

1 cup dark bean (can be replaced with white beans)
1 medium onion
spices (hops-suneli) to taste
1 tbsp. l wine vinegar
4 tbsp. l quality cooking oil for frying

For dressing sauce:

½ cup peeled walnuts
1 bunch of cilantro (about 50 g)
3 cloves of garlic
if desired, you can add basil greens

How to make dressing:

Rinse and dry the greens thoroughly. Leave some cilantro leaves to decorate the dish
In a blender bowl, place all the refill products and chop

Tip. You can chop the garlic through a press, greens and nuts through a meat grinder, and then mix all the ingredients in a separate container

How to cook lobio:

Boil the beans (above are tips for properly boiling the beans). For this dish, it is better to digest the beans slightly than undercook
Cut the onion into small cubes and sauté until golden brown. Make sure that the onion does not burn. Add onion to the onion in the pan, and add the hops to the pan and heat the spices in oil. So you will discover the full aromatic potential of your dry herbs
Add the fried onions along with the oil to the pot with beans. Stir the beans. During mixing, the beans should be slightly jammed.
Add the nut dressing and ½ cup of bean broth to the pan. Stir the beans again. If lobio is thick, add a decoction
Bring the contents of the pan to a boil and simmer on low heat for 3-5 minutes
Remove the pan from the heat. Pour wine vinegar into lobio, add finely chopped cilantro leaves, mix everything thoroughly, leave to insist under the lid for about 10 minutes

How to cook lobio from white beans, photo. Bean Lobio with Tomato Recipe

What to cook from:

400 g of white beans (can be replaced with red beans)
3 medium-sized carrots
35 ml of quality vegetable oil
60 g tomato paste
2 g turmeric powder
salt and sunli hops to taste
50 g of herbs (cilantro, basil, dill, parsley)
2 cloves of garlic
2 tsp adjika

How to cook:

Boil the beans (above are tips for properly boiling the beans)
As soon as the beans are boiled, select one glass of bean broth, drain the rest
Peel the carrots, grate on a coarse grater
Stew the carrots in a thick-walled pan with vegetable oil for 3-5 minutes
Add turmeric and suneli hops to the pan with carrots. Mix well. Leave the spices to warm in vegetable oil for a few seconds
Put the beans to the carrots and spices
Dilute the tomato paste in ½ cup bean broth. Pour the resulting mixture into lobio
Mix the beans thoroughly and, if necessary, add salt
Bring the contents of the pan to a boil, leave to simmer on low heat for about 20 minutes
Grind greens, garlic, adjika in a blender
Add the garlic mixture to lobio a few minutes until cooked
Remove the pan from the heat.
Before serving, lobio must be infused for at least 10 minutes

Canned Bean Lobio in Georgian Recipe

What to cook from:

450 g canned white beans
200 g of Imereti cheese. Can be replaced with cheese
2 medium onions
quality cooking oil for frying
suneli hops to taste
1 tbsp. l wine vinegar

For refueling:

1 clove of garlic
50 g peeled walnuts (1/2 cup)
50 g parsley
50 g cilantro and basil
1-2 tbsp. l bean brine

How to prepare a dressing:

Grind garlic, herbs, nuts thoroughly with a blender. Leave some greens to decorate the dish

How to cook lobio:

Imereti cheese soak in cold clean water for 1 hour to remove excess salt, grate on a fine grater
Fold beans into a colander, save bean pickle
Finely chop the onion and fry in a thick-walled pan until light golden
Add to the onion hops-suneli, warm for a few seconds
Add beans to the pan, mix everything thoroughly, warm for several minutes over low heat
Add garlic dressing, wine vinegar to warmed beans
To stir thoroughly
Remove from fire
Serve lobio, generously sprinkled with cheese and herbs

Bean Lobio recipe in a slow cooker. Bean and chicken lobio recipe. Bean Lobio with meat, recipe

What to cook from:

2 cups beans of any grade
0.5 kg of meat (chicken or lean pork)
2 onions
60 g tomato paste
50 g peeled walnuts
50 g of cilantro
salt and sunli hops to taste
40 g vegetable oil for frying

How to cook:

Pre-soaked beans (see the tips at the beginning of the article), place in the bowl of the multicooker, fill with water and cook in the "Soup" mode. Cooking time: 1 hour
Discard the finished beans in a colander. Drain the liquid in which the beans were cooked, leave 1 cup of bean broth for the sauce
Pour vegetable oil into the multicooker bowl, lay out sliced \u200b\u200bpieces of meat in portions. Fry the meat until cooked, setting the mode "Frying". Cooking time: for chicken - 15 minutes, for pork - 30 minutes
Put the meat out of the bowl, leaving the butter in which it was fried
Grind nuts and garlic in a blender
Fry finely chopped onions in a multicooker bowl until golden brown
Add spices to the onion and warm a little
Lay out the meat, mix with onions and spices. Salt
Put the cooked beans on the meat.
Top the beans with a nut-garlic mixture and finely chopped cilantro
Dilute the tomato paste in a glass of bean broth and pour the mixture into the multicooker bowl
Set the "Extinguishing" mode. Cooking time 1 hour
Stir before serving

General Lobby Rules

Serve a dish with fresh Georgian baked charcoal bread and red wine
The perfect bread for lobio: shotis puri or tonis puri

In the video “Lobio. Two cooking options. Georgian cuisine. Recipe TV ”you will find interesting tips and tricks from the Georgian chef

Video: Lobio. Two cooking options. Georgian cuisine. Recipe TV

Video: How easy it is to peel a tomato! Mamoulin recipes

Georgian bean lobio is a traditional dish of the Transcaucasian peoples. The presented culinary creation got its name due to the common name of the main product - lobi. It should be noted that today there are many ways to prepare this dinner. Someone makes it from the siliculose, someone adds the product to the grains, and someone even uses the meat ingredient as a base. In the presented article, we will consider several options for preparing this dish. Which of them turns out the most delicious and satisfying - it's up to you.

Classic Georgian Bean Lobio: photo, recipe

To create such a dish you will need to purchase:

Food processing

If you are planning to cook a classic Georgian lobio with nuts, then it is recommended to prepare beans for it in advance. For this, the product must be sorted out, washed thoroughly in a sieve, and then put in a deep dish and pour cold water. In this state, red beans should preferably be left for 10-14 hours. During this time, it will absorb part of the liquid, become softer and you do not need to boil it for too long.

Immediately before cooking the lobio from beans, in Georgian, peel the onion heads and chop them into cubes. Next, rinse the basil or tarragon, chop them with a knife, put in a bowl, add wine vinegar and grind into the pulp with a stupa.

Among other things, it also includes a special aromatic dressing, which gives it a special taste and smell. To prepare it, you need to wash the walnuts, dry in the microwave, and then grind with a rolling pin or in a blender and place in a deep plate. Grated cloves of garlic, ground red pepper and a spoonful of wine vinegar should be put there.

Heat treatment

Georgian bean lobio is cooked on the stove quite quickly and easily. To do this, the previously soaked product needs to be stripped of all the liquid, washed well, and then put in a pan, salt, pour water and cook until it is completely soft for about 50-55 minutes. At the same time, you can do the cooking of other ingredients. To do this, you need to take chopped onions, put it in a pan, season with vegetable oil and fry until golden brown. After that, it is required to place the boiled red beans directly in the hot form, having previously deprived it of all the liquid. Next, the ingredients should be mixed, additionally salt (if necessary) and fry for 3-4 minutes.

At the end of the preparation of bean lobio in Georgian, it is necessary to transfer the finished mass from the pan to porcelain dishes, and then immediately add mashed basil with wine vinegar, ground nuts with garlic, suneli hops, coriander, fresh cilantro and parsley.

How to serve to the table?

All of the above components should be mixed, and then bring the dishes to the table until the dish has cooled. In addition to lobio, it is recommended to serve pomegranate seeds, as well as fresh Georgian bread Shotis Puri or Tonis Puri.

How to cook Georgian lobio with meat?

A variant of the presented dish using a meat product is prepared no more complicated than the previous one. However, in time such a dinner takes a little longer.

So, to create meat lobio, you need the following ingredients:

white beans - 500 g;
veal with a small inclusion of fat - 600 g;
ripe red tomatoes - 4 large pieces;
sweet white onions - 4 heads;
fresh garlic - 5 cloves;
fresh cilantro and dill - a small bunch;
oregano and other favorite spices - add to taste;
medium-sized iodized salt - to taste.

Component Preparation

It is advisable to cook bean lobio with meat only from fresh and young ingredients. As a basis for such a dish, we decided to use veal with a low fat content. It must be washed well and chopped into fairly large pieces. Next, you need to cut the onions into rings, crush the garlic, chop the dill and cilantro, and also peel the tomatoes from the skin, scalding them with boiling water, and chop them in a blender.

As in the previous recipe, it is recommended to wash the purchased white beans in advance, soak in cold water in the evening, and in the morning drain the excess liquid and boil together with salt until completely soft (about 45-55 minutes).

Cooking process

To start cooking such a dinner should be with the heat treatment of the meat ingredient. It is required to put it in a small pan or deep saucepan, and then pour water so that the veal is not completely immersed in it. In this condition, the product must be stewed for 25 minutes. Next, pour iodized salt, chopped onions and cook until the meat is ready.

After the veal and onions become soft, they need to alternately add gruel from ripe tomatoes, fresh cilantro and dill, as well as chopped garlic cloves. In this composition, all the ingredients must be mixed and stewed under a closed lid for another 9-11 minutes. At the end, put the boiled beans in a dish and boil the contents of the stewpan for a while, then tightly close and let it brew for a quarter of an hour.

How to properly serve lobio to the table?

Self-prepared Georgian dish with meat and white beans should be presented to family members in deep soup plates. At the same time, it is advisable to sprinkle with fresh herbs on top of the lunch, and also add a couple of spoons of thick sour cream.

How to make lobio from green beans in a slow cooker?

Compared with previous recipes, bean lobio in a multicooker cooks much easier and faster. It should be noted that such a dish turns out to be very tender, hearty and tasty.

Essential Ingredients

To prepare a Georgian lunch using a slow cooker you will need to purchase:

green beans - 400 g (available in package);
sweet onions - a large head;
large fresh garlic - 1 clove;
ripe red tomatoes - 2 pcs.;
raw chicken egg - 1 pc.;
fresh cilantro - a small bunch;
table salt - add to taste;
ground black pepper - at personal discretion;
refined vegetable oil - to taste (for roasting).

Component Preparation

Before you prepare a delicious and satisfying Georgian dinner, you should well process all the purchased components. To do this, remove the green beans from the packaging and completely defrost it at room temperature. Next, you need to peel the sweet onions, fresh clove of garlic and finely chop them. You should also remove the hard peel from the tomatoes, scalding them with boiling water. Tomatoes are preferably cut into fairly large cubes.

Heat treatment

To prepare lobio in a slow cooker, you should first make a fragrant sauce in which green beans will be immersed. To do this, put onion in the bowl of the device, season it with vegetable oil and fry until completely transparent using the Baking program. After that, slices of tomatoes, fresh chopped herbs, chopped garlic, as well as salt, ground pepper and any other seasonings should be added to the vegetable. In this composition, the ingredients should be cooked in the same mode for about 10 minutes. As a result of heat treatment you should get a rather thick and fragrant sauce. In the future, pour green green beans into it, pour in a little water and simmer, using the appropriate program, for about half an hour.

After the device emits a signal about the end of the regime, the raw chicken egg must be laid out on the dish, mix everything thoroughly and cook in the baking program for another 5 minutes.

How to serve for dinner?

Now you know how to make various Georgian beans dishes. Lobio cooked in a slow cooker should be presented to guests hot together with fresh bread and chopped herbs. Enjoy your meal!

The classic red bean lobio recipe is a culinary creation of the peoples of the western part of Transcaucasia, part of their daily diet. Under the plain appearance of bean stew with ingenious cooking technology hides a gourmet and nutritious dish with lots of spices and spices.

Lobio is an important part of the Armenian, Azerbaijani and Georgian cuisines. It is cooked often and everywhere, each hostess has her own vision of the dish, the secret of cooking beans and a set of seasonings to give a unique taste.

An interesting fact from history

Traditionally, lobio was made from dolichos, an ancient leguminous crop. These are exotic ivory beans. They are oval in shape and have a white scallop. Now dolichos is widespread in India.

Most of the modern recipes of the Transcaucasian Lobio are based on ordinary beans, so do not bother looking for the fruits of a climbing plant of the legume family, exotic for Russian lands.

Which beans to choose for lobio?

Different types of beans are used in cooking, but most housewives prefer to cook from red, which is well-digested, retains its shape better, without turning the dish into gruel, with proper cooking. You can use green legumes or canned beans (for cooking in a limited time).

A sure sign of bean readiness is a torn peel. The standard ratio of water / product during cooking is 2: 1.
When cooking lobio, it is recommended to slightly crush the beans. Do not make extra efforts, otherwise you will get bean porridge with a consistency reminiscent of a cream.
Soak old beans overnight. The minimum time for softening is 4 hours, the optimal is half a day.
It is not recommended to mix several varieties of beans during cooking. A mix of legumes will negatively affect the stomach, since it is very difficult to properly prepare a dish from several varieties of beans. Each type requires a certain time for soaking and a different heat treatment.
Be moderate when using seasonings, fragrant herbs, hot spices. Try to focus on a few ingredients, rather than mix everything in a row.

Consider a few red bean lobio recipes.

Classic Georgian Red Bean Lobio Recipe

Ingredients:

Beans - 1 cup,
Onion - 1 head,
Walnuts - 100 g
Garlic cloves - 3 things,
Tomato juice - 200 g,
Apple cider vinegar - 1 small spoon,
Vegetable oil - 2 large spoons,
Hot peppers - 1 pod,
Fresh herbs, salt and ground pepper - to taste.

Cooking:

Sorting red beans. I rinse in water several times. Soak for the night to swell.
I drain the water, rinse thoroughly again. I put on the stove to cook for 50 minutes. I interfere with cooking.
I peel the onions, cut them into rings and send them to the pan. Fry in vegetable oil.
I clean the garlic, chop it in the press. Gently chop the walnut. I am mixing.
I put the garlic-nut mixture on the frying pan with onion frying, spread the beans. I put on a low fire. Add tomato juice, a little ground black pepper, salt. For a special taste, add a pod of pepper with a speck of lobio. Mix and carcass for at least 10 minutes.
I remove the frying pan from the stove, transfer it to a beautiful large plate, decorate with greens.

Video recipe

I serve the dish hot. I supplement with sliced \u200b\u200bcheese and corn tortilla.

Classic Chicken Recipe

Ingredients:

Chicken - 300 g
Onions - 1 little thing,
Red Beans - 300 g
Walnut - 100 g
Water - 3 cups,
Tomatoes - 3 things,
Red pepper, salt to taste,
Vegetable oil - 1 tablespoon,
Basil, cloves, coriander - to taste.

Cooking:

Beans are soaked in cold water, previously washed. Leave for 8 hours.
I drain the water, transfer it to the pan and pour a new one. I cook until ready for 1.5 hours. In parallel, I put the chicken in another bowl to cook. Cooking time depends on the portion you have taken. For less high-calorie dishes, I recommend taking breast or fillet, as for broth.
I spread the boiled chicken in a plate. I wait until it cools down. Cut into pieces. I remove beans from the fire. I put it in a colander and put it aside.
I'm cooking the roast. I start with a little beam cut into rings. Add tomatoes, cut into small cubes. Carcass over medium heat. Do not forget to stir. Then add crushed greens and chopped walnuts.
I pass the boiled chicken and cooked beans to the passivation. The carcass is 5-10 minutes on low heat. Add salt and pepper to taste.

Classic recipe in a slow cooker

Ingredients:

Red Beans - 2 tablespoons,
Adjika (tomato paste) - 1 small spoon,
Garlic - 2 cloves,
Onions - 1 head,
Fruit vinegar - 1 small spoon,
Butter - 1.5 tablespoons,
Vegetable oil - 1 large spoon,
Suneli hops - 1 small spoon,
Chopped walnut - 2 tablespoons,
Dill, saffron, basil, cilantro - to taste.

Cooking:

Sorting beans, soaking for 6 hours before cooking. I drain the water, move it into the multicooker tank. I pour fresh water so that the beans completely hide.
If there is a special "Beans" mode in the multicooker, set the timer for 60-80 minutes, depending on the manufacturer's recommendations. I use the standard Extinguishing program for lack of a special one. Cooking time - 70 minutes.
I check the beans for readiness. Legumes should thoroughly swell and soften, but retain their natural shape, not turning into a homogeneous gruel.
I clean the garlic and onions. Finely chop the vegetables. I throw to almost finished beans, 10-15 minutes before the end of the program. Add adjika.
I pour a small spoonful of fruit vinegar, send vegetable and butter to the multicooker. I add walnuts at will. The main thing is to pre-grind.
Salt and pepper, mix and continue to simmer.
When the slow cooker completes its work and the program shuts down, I add spices (black and red peppers), sunli hops and fresh herbs. I am mixing. I let it brew for 5 minutes.

Video recipe

I serve on the table, shifting to a deep dish. Enjoy your meal!

Cooking Lobio with Eggplant

Ingredients:

Canned Beans - 400 g
Eggplant - 400 g
Garlic - 3 things,
Onions - 1 head,
Parsley - 1 bunch,
Salt, ground black pepper - to taste.

Cooking:

I relieve eggplant from bitterness in a simple way. Cut into slices, sprinkled with coarse salt. Leave for 15-20 minutes. Droplets will appear on the surface of the pieces. I wash vegetables under running water. I wipe it with a towel. That's all!
To save time, I use canned beans. I pour the liquid from the can into the pan and begin to stew the onions. Add chopped eggplant. Fry the vegetable until a light brown shade. 10 minutes is enough.
I throw the beans along with the remaining liquid into the pan. Add salt and pepper. I am mixing. Cook over medium heat for 10 minutes.
I chop the garlic with a special crush. At the end I add fresh finely chopped greens. Carcass 2 minutes.

I invite households to the table. Lobio serve hot.

How to cook lobio with meat and nuts

Ingredients:

Beans - 250 g
Pork - 400 g
Tomato paste - 3 large spoons,
Onions - 1 head,
Lavrushka - 3 things,
Mustard - 1 teaspoon,
Chopped walnut - 1 large spoon.

Cooking:

I wash the beans, pour cold water. I soak in a glass bowl for 6 hours. During soaking, I recommend changing the water several times.
I shift the beans into the pan. Pouring fresh water. I cook with the lid open for 80-100 minutes. I focus on the softness of legumes.
Thoroughly wash my pork with a towel. I get rid of the veins and gently cut into small pieces.
I warm the pan, pour oil. Spread the pork. I turn on a large capacity and fry until golden brown.
In another pan I am preparing a passion from onion. Thoroughly interfere, try to fry until golden brown.
I throw off the fried onion to the meat. Add beans, mustard, spices and tomato paste. You can put spicy and aromatic herbs.
I set the fire to minimum, pour a little water and languish in a frying pan for 20 to 40 minutes.

Cooking video

The dish will turn out to be very satisfying, especially from pork. Serve in a warm (preferably hot) form as an independent dish. Slice for easy addition and decoration of fresh vegetables.

Spices and Spices Georgian Lobio Recipe

Ingredients:

Beans - 500 g
Onion - 3 things,
Vegetable oil - 3 tablespoons,
Apple cider vinegar - 3 large spoons,
Walnut (chopped) - 4 tablespoons,
Tomato paste - 2 small spoons,
Garlic - 4 cloves,
Salt to taste.

SPICES AND HERBS FOR RECIPE:

Oregano - 25 g
Parsley - 25 g
Celery - 25 g
Basil - 25 g
Dill - 25 g
Paprika - 5 g
Coriander - 5 g
Cinnamon - 5 g.

Cooking:

Sorting beans. Mine several times. I leave in a cup of water for 6 hours. When soaking, I recommend changing the water, and then sorting the beans again.
I rinse again. I shift it into the pan and pour water. Cook over medium heat for 90 minutes.
I clean and finely chop the onion heads. For passivation 3 pieces are enough. Browning in a skillet with vegetable oil. I send beans to the onion. I am mixing.
I boil vinegar for 2 minutes with spices and herbs. Finely chop the garlic (if there is no special press), mix with chopped walnuts. Add the mixture to the vinegar with herbs.
I shift the onions and beans into a large pot, put the tomato paste, pour 150 g of boiling water. I set the medium fire. I am mixing.
After two minutes I put the vinegar mixture with spices, garlic and nuts. Thoroughly interfere. Turn on the fire to a minimum. Leave for 3-5 minutes. Then I turn off the stove and let the dish brew for at least 10 minutes.

How to make lobio from canned red beans

Express recipe for lobio lovers. By using a canned product, we will reduce cooking time to 30 minutes. No soaking and repeated washing of beans!

Ingredients:

Canned beans - 900 g (2 cans),
Tomato paste - 2 large spoons,
Onion - 2 pieces,
Suneli hops - 1 teaspoon,
Vegetable oil - 6 tablespoons,
Wine vinegar - 1 tablespoon,
Garlic - 4 cloves,
Walnut - 100 g
Green onions, parsley, salt, pepper - to taste.

Cooking:

I chop walnut in a blender. I pass the cloves of garlic through a garlic squeezer. Add wine vinegar and finely chopped greens. Parsley and chives can be replaced with cilantro. Thoroughly interfere.
I fry the crumbled onion in a frying pan until golden. I stir so as not to burn. I put tomato paste in the passivation. Carcass on low heat for 4 minutes.
Spread the beans in a colander. Separate from fluid. Throw in a pan with the languishing mixture. Season, add suneli hops and coriander. Stir and languish for another 3 minutes.
I remove the beans from the fire, spread the nuts with garlic and herbs. To make the dish more aromatic, stir and leave to stand for 10 minutes.

Spicy Gurian Lobio with Walnuts

Ingredients:

Red Beans - 350 g
Onions of sharp varieties - 2 things,
Garlic - 4 cloves,
Peeled and chopped walnuts - 150 g,
Capsicum - 1 little thing,
Ground red pepper, salt to taste,
Cilantro, celery - to taste,
Suneli hops, turmeric - 1 teaspoon each.

Cooking:

Rinse the beans thoroughly, soak for 4 hours. Then I set to cook. When boiling, add water.
Finely chop the onion, without frying, immediately throw it into the pot with beans.
I chop the garlic, walnuts, peppers and herbs in a blender. This will speed up the cooking process.
I crush the beans with a rolling pin until the state of gruel.
In the finished beans with onions, I throw off the mixture from the blender. I am mixing. I simmer on low heat for at least 20 minutes.
At the end of cooking, pour seasonings, salt and ground red pepper. Leave for 20-30 minutes. After insisting, I serve on the table hot, decorating with fresh herbs on top.

Fragrant lobio in pots in the oven

Lobio - A popular vegetable dish of hospitable Georgian cuisine. From Georgian, the name of the dish translates as "beans." The basis of the lobio recipe are 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 a supplement. Vinaigrette, lean borsch or bean salads are vivid examples of this.

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

Note to the hostess:

The taste of the dish will become more saturated if, instead of dried oregano and peppermint, add fresh fragrant herbs. It will take 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 pickling green stalks

Servings Per Container: 6

Ingredients:

red beans - 300 g;
onions - 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 .;
hops-suneli - 1 tsp;
ground black pepper - to taste;
ground red pepper - a pinch;
salt to taste.

The recipe for a classic red bean lobio:

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

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

Wash the swollen beans, put in a pan and pour 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 a lid for 45-50 minutes until cooked. As a rule, water already evaporates 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 the required amount of boiling water to the pan.

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

Peel the onions and chop coarsely.
Wash the tomatoes. Make a cruciform incision on each.
Dip the tomatoes in boiling water for literally 30 seconds, remove them 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 onion and fry it until golden brown.
Add the tomatoes and continue cooking for another 10 minutes over high heat, remembering to stir.
Finely chop the leaves of cilantro.
Grind walnuts with a knife.
Peel and rinse the garlic cloves.
Transfer the onions and tomatoes to the pan. Add pickled stalks, chopped cilantro leaves, and walnuts.
Add spices - oregano, mint, hops-suneli, 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 warm for another 10 minutes (over low heat under a lid).

Classic red bean lobio is ready. Put it on a large in-depth dish and serve warm to the table, after decorating with cilantro and mint leaves. For red bean lobio, serve warm corn cake on a separate plate.

Classical Georgian cuisine means color, spicy taste, delicious and simple dishes at home. If you are not a fan of this country, it is simply impossible to dislike the traditional dishes of this country.

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

Beans are a very nutritious and tasty product, in addition, it is a source of healthy vitamins, vegetable proteins, which is why beans are superior in value to even some types of meat. If you cook, you can help your body, because the 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 of potassium, magnesium, iron and other useful substances in beans makes this variety of bean a very useful food product. It is very important that people eat beans after forty years. In addition, nutritionists recommend eating bean dishes several times a week.

Lobio in Georgian - preparation of necessary products

Remember that different types of beans should never be mixed during the cooking of one dish, because due to different cooking times of beans, you can get a different consistency of beans. It is necessary to boil the beans very strongly, and in some recipes it is generally kneaded to a paste state. You can add a piquant taste 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, caraway seeds, 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 beans, it must first be soaked in water for a couple of hours, so that it boils faster, and also in order to remove substances that contribute to bloating of the stomach. After that, all the liquid from the beans must be drained, and then pour it with clean water and put on a 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 remove toxins from the human body and helps stabilize blood sugar. The calories contained in red beans are not at all full, so you can eat it at least every day.

To make a classic red bean lobio you need:

500 grams of red beans
600 grams of tomato,
600 grams of lamb pulp,
5 cloves of garlic,
3 onions,
Dill, cilantro, hot pepper, vegetable oil, salt

Cooking:

Before you cook this dish, you need to soak the red beans for several hours. Meat must be prepared in advance for this dish. Rinse it, cut into small pieces and fry in sunflower oil for thirty minutes.

To the meat, add peeled and finely chopped tomatoes, as well as chopped onions. Chop pepper and herbs very finely, chop all the garlic in the garlic. Add all these ingredients to the meat pan. Pound the boiled beans thoroughly, mix with all the other ingredients and continue cooking for another seven minutes.

Georgian lobio with tomatoes

Lobio cooked according to this recipe is suitable for fasting. Most people believe that all lean dishes are completely tasteless and not good for the body - but this does not apply to lobio. This dish can be even tastier than some meat dishes.

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

Cooking:

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

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

In lobio add finely chopped greens, top with a lid and turn on a small fire on the stove. The dish can be served warm and cold. enjoy your meal!

Lobio with champignons

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

To prepare you 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 for the whole night, and then boiled in water for 1.5 hours until tender. Rinse the mushrooms and cut into large enough pieces, fry them in warmed sunflower oil until golden brown.

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

Lobio for the winter with vegetables

Home-made canned beans are a rather rare dish that is easier to buy at any grocery store. But it is in vain. Try to cook this vegetable dish, in which the main component is beans, and you probably will not regret it.

To prepare you 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:

Boil the beans in water with salt until fully cooked. Peel the whole pepper from the seeds and cut it with a small straw. Let 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 on low heat for half an hour after boiling.

Vinegar can be added about 10 minutes before final cooking. Put all the hot mass in pre-sterilized jars and can roll up the lids.

The largest amount of beans is found in white beans. It is white beans that 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 is different in taste. The main thing is to learn one important principle, and you can cook a variety of dishes from green bean pods. For example, you can cook lobio with satsivi, scrambled eggs, meat, eggs, walnuts.

You must first 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!

String Bean Lobio

Excellent lobio is obtained from green beans; light nut shades are felt in its taste. Serve it on the table as a salad.

Ingredients:

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

Recipe for string beans:

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 pepper during the frying process. Cover everything and simmer until cooked. About 5-6 minutes before the vegetables are ready for green lobio, add salt. We begin to prepare the dressing. We clean walnuts, finely chop them with a knife.

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

If desired, pre-peeled tomatoes and seasonings can be added to lobio from green beans, and “hops-suneli” will be 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 cooking option is pretty unusual, because there is meat. 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 onions;
   5 cloves of garlic;
   a bunch of cilantro and dill;
   dried oregano;
   salt.

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

Beans are added to meat and vegetables, cook for 5 minutes, stirring. Cover the dish and let it brew for 20 minutes. That’s what happened lobio, the recipe with a photo showed in detail the whole cooking process. Cook a delicious, light and satisfying meal for your family.

Lobio translated from Georgian - beans! Is that all? Nope .....

To my great regret, I have never been to Georgia and I do not have a single Georgian acquaintance who knows how to cook lobio. Why, who knows how to cook lobio? I simply do not have a single Georgian acquaintance! But I love Lobio ..... and eat and do.

A dish is prepared in about (very) an hour, BUT .... Not in one day!

There are not many ingredients, but the herbs are seasonal and if in summer they can be bought from the metro, now it threatens to go to the store (large and expensive) or to the market (far-away).

Pre-ignition.

1. Fuel components and their quantity.

Beans (any color and caliber, but the same) - 450-500 grams, onions (any color, caliber

7-8 cm) - 4 pcs., Amidors (any color, caliber 7-8 cm) - 4 pcs., Garlic (medium caliber) - 2-4 teeth (depending on severity and personal preference), walnuts (caliber 8-10 mm) - a glass or a mug, sunflower oil (2 grades - refined and smell) - 100-150 grams (total), vinegar (3-5%) - 100-150 grams, as well as herbs and spices, but about them SEPARATELY. ..

Mandatory (in order of importance) - kin-dza-dza (such a large bunch), parsley (bunch), dill (bunch).

Optional - mint, oregano, tarragon, well, to which you can reach - just a little ....

Sunelnie hops, ground black pepper (or a mixture of pertseff), ground red pepper sweet and hot.

Main ignition(the day before).

Rinse the beans thoroughly several times (preferably in a drushlag), so there may be stones and sand (pipets for teeth), pour cold filtered water three to five cm above the level of the beans. After 1-2 hours, catch the pop-up, and therefore spoiled beans, rinse again and pour fresh cold filtered water for 12-18 hours (the longer the lock, the faster the cooking).

In parallel, potential consumers of lobio can be involved, such as wives, husbands, children, relatives, pets ....

Give the children a healthy and tasty game - sort through about a pound of peeled walnuts.

There is also a lot of garbage. The goal is to collect a glass of nuts up to half the size of a quarter of a whole. Do you understand what I said? Here, I myself get confused .... Gee-gee-gee .... If you mix it up, then there will be less nuts in the dish, and this is a pity!

Looking for nuts such as the right .....

You also need to wash the greens, cut off the stems and dry the tops and roots (stems). Dried up? Remove greens until tomorrow.

Cut the stalks and pour it into a jar with a lid (from mayonnaise, mustard, etc.), pour the prepared vinegar. If you do not have peppermint, you can drip there 1-2 drops of pharmacy tincture. Close the jar, shake several times and set aside until tomorrow.

Start!

1. Drain the water, rinse the beans again, carefully sort the beans and remove damaged, worms, etc. Pour the beans with fresh filtered water so that the water is 1 cm from above, bring to a boil and cook on a maaaaaalenky fire until cooked, 30-60 minutes.

DO NOT SALT !!! You have to try - it should be slightly elastic and not fall apart.

2. Again, in parallel, we do this: Take my wonderful pot or your closest analogue, pour REFINED oil gram 30 and fry ONE finely chopped onion until light or dark brown (as you like).

5 minutes - normal flight .....

We take out the onion with a slotted spoon and put the remaining onion in its place, but cut into a quarter-rings (can I make myself clear?), Pass it under the lid for about five minutes .....

Then we add the tomatoes cut into small cubes (5-8 mm) there (you can peel them, but don’t bother much with this) and for another 10-15 minutes without a lid over high heat, stirring regularly .....

20 minutes - normal flight ......

The bow should be transparent, but keep in shape. Reduce the fire to a minimum and joyfully we dump everything we stocked there - the first fried onions, nuts, OIL WITH ODOR, chopped greens (not finely) ....

Vinegar (can be filtered, but not necessary), finely chopped or squeezed garlic. Next two spices teahouses tablespoons of hops-suneli, half a tablespoon of ground black pepper, red ground sweet pepper - a spoon and hot - half a spoon, two tablespoons of salt and half a spoon of sugar.

30 minutes - is the flight normal?

Stir and warm for 10 minutes over low heat. The color of greenery should not turn into dark olive.

I have sometimes processes 1 and 2 end simultaneously.

3. Drain the water from the beans and again joyfully, but carefully dump it into the pan with .... uh, brew or heat (how to look), mix very carefully (trying not to crush the beans) and warm for another 10 minutes.

40 minutes - are we still flying?