Lobio is a famous dish in Georgia. It has its own traditions of cooking, can serve as a side dish for meat or be quite a wealthy dish for one of the meals. It is served both in cold and in hot form. The preparation of bean or lobian cakes is based on lobio.

A bit of information about lobio

From the Georgian language, this word is translated as bean. It is called that because of its composition. Variations differ only in that the shape, variety, size, color (spotted, spotted, and others) and seasonings change.

External differences have no effect on taste, but remember that fine-grained beans will cook much less in time. Because of this, the Georgian Lobio recipe always includes only the red variety.

To understand how to cook lobio correctly, you need to follow the basic recommendations. Such as soaking beans to speed up cooking time. It is left in cold water for at least six hours. During this time, it is necessary to change the water several times. As soon as the beans swell, they are ready. If you use fresh beans, this rule may not be followed.

  It is customary to cook the Georgian dish of lobio from beans so that the beans retain their shape. In the process of cooking, many seasonings are added. The most common: parsley, basil, mint, cilantro and dill. Cinnamon, coriander and Imereti saffron are also often used. Changing the combination of spices, each time you will receive a unique, different dish that will not cease to please you.

For cooking, ingredients that are very affordable for everyone are taken, which can be bought at any store. The recipe for bean lobio is quite simple, and it is suitable even for beginners.

How to make red bean lobio

The classic lobio recipe can help you familiarize yourself with this dish, and this is the best option to understand how delicious this appetizer is.

  You will need:

• Beans - 300 gr;
• Celery (stem) - 120 gr;
• Garlic - 20 gr;
• Bulbs - 300 gr;
• Tomatoes (preferably Baku) - 100 gr;
• Red pepper (chilli) - 15 gr;
• Basil - 4 gr;
• Celery (it is better to use leaves) - 50 gr;
• Cilantro, parsley or other herbs;
• Seasoning hops-suneli;
• Adjika
• Bay leaf;
• Freshly ground pepper, salt.

1. It is necessary to prepare the beans by sorting it out and throwing the cracked beans out.
2. Rinse in water for approximately 40 degrees several times.
3. Now it needs to be welded. Pour the legumes with water (proportions: one part grains to five parts water) and leave them for at least ten hours, avoiding warm places.
4. After this time, rinse the grains again and pour water again (1 to 1 proportions). Place a pot or other container containing beans on a stove and bring to a boil without using a lid.
5. During boiling water, throw celery, lavrushka, onions in the amount of one piece and leave to simmer over low heat. Make sure that the beans do not burn to the bottom of the dishes, stirring constantly.
6. Finely chop the remaining bulbs in the form of cubes. Cut or rub the garlic, mix with chopped pepper and salt. It is better to do this in a special mortar. Continue until you are sure that the contents have turned into a kind of porridge.
7. Grind the greens you like.
8. Ten minutes before the beans are ready, remove the onions and celery from the dishes.
9. Stir slowly, add chopped onion and half the pepper and greens mixture to the beans.
10. Stir the dish constantly and bring it to a cook.
11. Remove the dishes from the heat.
12. Fresh tomatoes need to be grated into a homogeneous puree, after having poured boiling water and peeling.
13. Combine the tomatoes and the greens mixture with pepper and garlic.
14. Throw it over to the beans.
15. Add a little adjika, hops-suneli and other favorite seasonings, salt and pepper.
16. After mixing thoroughly, cover the dishes with a lid and set it aside for thirty minutes, not allowing to cool. During this stage, lobio absorbs all the aromas and aromas of seasonings.

Many housewives do not know what to serve lobio with, but in fact the presentation is traditional. Cheese and any kinds of salting are often eaten with a dish, and they are decorated with hot pepper, sprinkled with cilantro.

A quick step by step recipe with lobio photo

The classic version of cooking involves a long cooking time. But now you can learn how to quickly cook lobio from beans.

  You will need:

• Beans - 1 cup
• Onion - 1 piece
• Carrots - 1 piece
• Tomatoes - 3 pieces
• Garlic - 2 cloves
• Tomato paste - 3 tablespoons
• Flour - 1 tablespoon
• Sugar - 5 grams
• Sunflower hops seasoning
• Greens: cilantro and any other favorite grass
• Salt, freshly ground pepper
• Vegetable oil

Beans must be washed, for this, fill it with water and leave for a couple of hours. Then repeat the procedure. Use only cold water.

Put the beans on fire in a saucepan filled with water without salt (portionwise adding cold for faster cooking).

The broth is prepared for at least an hour. After cooking, when the beans are ready, transfer them to another container. But do not pour water from under them.

Peel the onions and carrots and chop finely. It will be more convenient to rub a carrot on a large compartment.

Put vegetables in a pre-oiled and pre-heated skillet. Fry for about three minutes.

To them add a tablespoon of flour and tomato paste. Stir well and fry for one minute.

Throw a pinch of sugar, necessary seasonings and salt with black pepper.

In a frying pan with frying, gradually add the liquid in which the beans were cooked. In the end, you should get a consistency similar to sour cream.

Put the beans into the sauce and mix well.

Lobio should be stewed for ten minutes. After that, turn off the fire.

Chop the garlic and herbs very finely, it will come in handy later.

The stewed beans should cool.

A dish is consumed when it reaches a temperature of about forty degrees. A mass of greens is added, mixed, and lobio is ready to serve.

Megrelian Bean Lobio

In the western Georgian regions, this cooking method is popular. The dish in this variation goes great in combination with different types of meat and vegetables. The difference from other options is that the beans are not completely cooked.

  You will need:

• Beans (red) - 1 cup
• Bulbs - 2 pieces
• Garlic - 5 cloves
• Walnut - A Big Handful
• Coriander (ground) - half a teaspoon
• Hot peppers
• Parsley and other herbs
• Rast. butter.

1. Beans must be prepared by first sorting out from chopped grains and rinsing under cool water.
2. Soak the beans for several hours. The most convenient option is to leave it overnight.
3. Place the grains in a saucepan and pour water (proportions: one part of beans into three parts of water).
4. Cook for 1 hour.
5. 10 minutes before the end of cooking, move the beans so that water drains from them.
6. Peel the onions and chop into small pieces.
7. Grind garlic and walnuts.
8. In order to do the frying, you need to fry the onions and garlic in a heated pan with a small amount of oil. When a golden crust appears, add a mixture of walnuts.
9. Boiled beans need to be a little crushed. For this, it is convenient to take a pusher. But this must be done so that most of the beans remain intact, and the resulting mass is a little heterogeneous. This step is required.
10. Finely chop the greens and combine with frying, beans and favorite seasonings.
11. Leave the lobio to languish for 5-10 minutes so that it absorbs the aroma of herbs and spices.

Lobio with ham

This option is ideal for those who sit on the PP (proper nutrition) and love spicy food. A huge amount of protein and incredible taste will make you fall in love with this recipe.

If you wish, you can replace ham with sausages or a type of meat such as dry beef.

You will need:

• Beans (red) - 800 grams
• Ham (or other meat) - 350 grams
• Garlic - 4 cloves
• Onion - 3 pieces
• Pork fat or lard - 90 grams
• Tkemali sauce
• Coriander
• Basil
• Bay leaf
• Salt, freshly ground pepper

1. Before cooking, rinse the beans and soak them for several hours. After time, water needs to be drained. If you decide to use dry types of meat, then they should be soaked in a separate container.
2. If you decide to make lobio in pots, then shift it there. If there is no such desire, use a deep stewpan or pan.
3. Using water (not from the tap), it is necessary to pour the beans so that it is 2 cm higher than them.
4. Slice the ham or other meat product into small pieces.
5. Chili pepper grind.
6. Place the chopped ingredients on the beans, adding spices, herbs (if dried) and a bay leaf.
7. Now send the resulting mixture to a small fire. Stew for two to three hours.
8. At the stage when the meat and beans are soft enough, press the beans slightly with a wooden spatula.
9. If you want, you can add some clean water to make the dish more liquid.
10. Chop the onion and garlic into small pieces.
11. Grease a frying pan with fat or other fat, heat and put onion with chopped slices on it.
12. Chop greens.
13. Combine the resulting mixture and herbs with beans.
14. Season with tkemali sauce and mix thoroughly.

This incredibly tasty and rich dish is suitable for those who keep the fast and want to cook a real miracle of cooking at home.

A feature of Georgian cuisine is its incredibly rich taste and rich aroma, but at the same time, the dish is lean and dietary. Lobio from beans is done quite simply, but if you missed a point, you can ask for help with the recipes filmed on video. Be sure, you will succeed, and this dish will conquer a separate niche in the diet in your family.

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.

1. Peel the onions and chop coarsely.
2. Wash the tomatoes. Make a cruciform incision on each.
3. Dip the tomatoes in boiling water for literally 30 seconds, remove them with a slotted spoon and remove the skin from them.
4. Then cut the tomatoes into 1x1 cm cubes.
5. Heat the oil in a frying pan, put onion and fry it until golden brown.
6. Add the tomatoes and continue cooking for another 10 minutes over high heat, remembering to stir.
7. Finely chop the leaves of cilantro.
8. Grind walnuts with a knife.
9. Peel and rinse the garlic cloves.
10. Transfer the onions and tomatoes to the pan. Add pickled stalks, chopped cilantro leaves, and walnuts.
11. Add spices - oregano, mint, hops-suneli, ground black and red pepper. Salt to taste.
12. Squeeze the garlic directly into the pan through a press.
13. Mix everything thoroughly. Put on a small fire and warm under the lid for 10 minutes.
14. 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.

The name of the traditional dishes of genuine Georgian cuisine translates as "beans." If you want to learn how to cook lobio at home - a step-by-step recipe with a photo will help to make everything right. On the Internet you can find a wide variety of variations on the theme of classic lobio, but this is the undisputed leader in taste.

What lobio is made at home

Georgian Bean Stew - Exclusively tasty and nutritious dish, practically requiring no financial costs. Lobio is being prepared from an accessible list of products, especially relevant in the summer:

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

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

Lobio: a step by step recipe with photos

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 at 12 o’clock.  Thus, just in time for dinner, you will have an amazingly delicious Georgian dish ready. If you do without pre-soakingthen you have to cook 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 husks, immediately pop up. After 8-12 hours, drain the water and rinse the beans.

	Put the beans in a rather deep pan, pour in  fresh water and fast boil  over high heat. Then reduce the fire and cook, stirring occasionally  and at the same time preparing the rest of the products.
	Clear and chop onions  (0.5 cm cubes). In a large frying pan, heat a spoonful of vegetable oil, then add the cream there and put the chopped onion.
	Cook need it before transparency and yellowish tintbut it’s not worth frying. To do this, the fire must be low, and stirring regular.
	Tomatoes  need to slice  in small cubes having previously removed the skin  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 peels off effortlessly. Shredded tomatoes send to the pan  with sauteed onions.

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

What you need to know about preparing a lobio recipe

How to handle beans. If the beans are old, be sure to soak them in the evening or at least for 3-4 hours. Drain, add new cold water and set on fire. If the beans are fresh, seasonal, none of this is necessary. Just fill with water and cook.

Beans are prepared 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 a “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, beans must be mixed, as it can burn. In addition, there should be a kettle with boiling water next to it to add water if it evaporates more than necessary. What is the correct lobio consistency? Mushy.

About Bean Condition: You can consider them ready if most of the beans have peeled skin. Knead the beans with a wooden spoon or pusher, but without mashed them. We are preparing not bean cream, but lobio - it should be “crushed”, but large. After that, put the beans for a while (no more than 15 minutes) on the fire.

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

Savory (in Georgian “kondari”) is not added in all regions of Georgia, but as for uchi-suneli, this ingredient is mandatory in almost all lobio recipes. Utskho sunni is nothing more than blue fenugreek, a weed that is actively used in Mediterranean and Caucasian cuisines, and, unfortunately, is poorly known in our country. You can buy on the market from seasoning dealers (already in dry form).

Vinegar in a lobio recipe is not necessary to use balsamic, you can use red wine. It is only necessary that it be natural.

How to serve bean lobio.Lobio is served both hot - then it will be the main dish, and in the cold, as a snack. If you cook a very spicy lobio or lobio with walnuts, then it can be served as a dip sauce, dipping slices of bread or thick corn porridge there. “Bread” is pita bread or fresh corn tortilla (mchadi).

Lobio recipe ingredients

• red beans 600 g
• onions or red 400 g
• 2 cloves of garlic
• dry seasonings: savory, coriander, utso sunli for 0.5-1 tsp.
• hot red pepper, black pepper (quantity to taste)
• fresh cilantro 1 bunch (50-60 g)
• balsamic vinegar or tkemali
• cooking oil
• salt, 3 bay leaves

How to Make Red Bean Lobio

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

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

3. Sasser in chopped onion in vegetable oil. Chop the fresh cilantro. Use for this not the whole bunch, but part (the other part will be spent on serving). When they are ready, pour dry seasonings and mix everything.

4. Place fresh and dry cilantro in a mortar, sunchi sunchi, savory, pepper, garlic and a pinch of salt. Rub them well with a pestle.

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

6. Serve lobio, crumbled on top with fresh cilantro (or parsley) and semicircles of onions.

Ham and Lobio Recipe

Lobio recipe ingredients

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

How to cook Georgian lobio with ham

Prepare the beans: wash it, soak overnight in slightly salted water. Drain the water in the morning.

Put the beans in a clay pot (if you cook in a pot in the oven) or in a pan with a thick bottom. Pour clean boiled water (it should cover about 3 cm of the contents of the pan) and add the following ingredients: sliced \u200b\u200bham, bay leaf, red pepper, savory, basil. Set cook (bake) over 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 lobio thinner. It remains to refuel it.

Separate the onions and garlic in the pork fat separately. Mix with lobio. Add the same tkemali and fresh cilantro. Salt and pepper, if necessary.

Fragrant thick red bean lobio is the most popular dish in Georgia. Beans of this particular color are chosen for him, since they are quickly and well boiled. Be sure to add a large number of spices and aromatic herbs to the treat.

Ingredients: 220 g of red onion, 2 tomatoes, 340 g of red beans, 90 g of walnut kernels, 3 cloves of garlic, salt, 70 ml of refined oil, 60 ml of wine vinegar, 8 g of suneli hops and dried mint, half a bunch of fresh cilantro.

1. Bean components are removed, washed and filled with cold water all night.
2. Cilantro is washed, brushed off excess fluid. The leaves are crumbled with scissors, and the stems are poured with vinegar and left for several hours.
3. Prepared beans are cooked for about an hour.
4. Small pieces of onion are fried in any fat. Then sliced \u200b\u200btomatoes without skin are added to it. To easily peel tomatoes, you just need to scald them with boiling water first.
5. Stew together products for 12-14 minutes.
6. Cilantro nuts and leaves are finely chopped and mixed. To them are added and chopped pickled stems. Pour salt and seasonings. Garlic is added. The mass is shifted to vegetables. Stew the ingredients for another 8-9 minutes.
7. The contents of the pan are sent to the beans. The dish languishes under the lid for another 10-12 minutes and is served at the table.

This classic lobio recipe can be slightly modified by adding new spices and herbs.

With meat in pots in the oven

Ingredients: a pound of red beans, 3 onions, salt, 630 g of beef pulp, a pound of tomatoes, a pinch of oregano, a clove of garlic, a bunch of fresh cilantro. How to cook lobio with meat in pots is described below.

1. Legumes are soaked for at least 5-6 hours, after which they are boiled until soft and slightly knead with a spatula.
2. The meat is washed, cut into pieces and fried until tender with chopped onions in any way.
3. Tomatoes are blanched, cut into cubes and added to the meat along with chopped garlic, cilantro and oregano.
4. At the very end, the mass is combined with beans and laid out in pots.

Lobio will languish in a well-heated oven for another 20-25 minutes.

Georgian red bean

Ingredients: 230 g of red beans, 440 g of white onion, 60 g of walnut kernels, a large spoon of suneli hop, 250-300 g of tomatoes, 2 cloves of garlic, salt.

1. Pre-soaked legumes are washed and boiled in salted boiling water until completely softened.
2. Onions are chopped lightly, the tomatoes are scalded with freshly boiled water and chopped into slices. Vegetables are transferred to the pan to the boiled beans. Salt goes there, seasoning.
3. After about 20-25 minutes of stewing, chopped nuts and chopped garlic are poured into the container. The mass is kneading a little "crush."

After another 10-12 minutes of languishing, slowly heating the plate of red bean lobio in Georgian style is served on the table.

Option for a slow cooker

Ingredients: large white onion, 30 g tomato paste, a bunch of cilantro, 1.5 tbsp. red beans, 4-5 cloves of garlic, salt, aromatic herbs.

1. First of all, the onion is chopped into a cube. Then it is fried until golden brown on well-heated oil in baking mode.
2. Beans are laid out in a container and poured with filtered water. The liquid should not only cover all the ingredients, but also be about 2 fingers above their surface.
3. In a program designed for stewing, the mass languishes for 80-90 minutes under the lid. Next, tomato paste, crushed garlic, salt and chopped greens are sent to the ingredients. Another multicooker glass of water is added.

The food languishes for another 60-70 minutes and is served for dinner.

How to cook canned beans?

Ingredients: large tomato, 3-4 pickled garlic cloves, 70-80 g of walnut kernels, a standard can of canned beans (red), half an onion, 3 pinchs of fine salt, 25 ml of balsamic vinegar, a bunch of various herbs.

1. Finely chopped nuts. It is convenient to use cling film and a heavy rolling pin.  Then they combine with chopped herbs and chopped pickled garlic.
2. Fine salt is added to the mass and balsamic vinegar is poured.
3. In thick-walled dishes, chopped onion with pieces of tomato, previously spared the skin, is fried. Instead of fresh vegetables, you can take a couple of large spoons of tomato paste. In this case, the main thing is not to forget to use a pinch of sugar to make the supplement less acidic.
4. When the vegetables become soft, beans from a jar without liquid are laid out to them.
5. Refueling from the first step is also added here. The mass languishes under the lid for 3-4 minutes. And then left on the cooling plate for another 8-9 minutes.

Served with red canned lobio beans and fresh tortillas. Its main advantage is the speed of cooking.

Red Lobio Adjara

Ingredients: 320 g of dried red beans, 80-90 g of walnut kernels, a bunch of fresh cilantro, 2-4 garlic wedges, a pinch of ground pepper, onion, salt.

1. Legumes are washed well with running water, after which they are poured with boiling water and left overnight. Before cooking, the liquid changes to a fresh composition, and the beans are boiled until completely softened. By the end of cooking, the contents of the pan are salted.
2. Next, the beans are left in the water for cooling. You do not need to drain the liquid from the pan.
3. Cilantro, garlic, onions and walnuts are ground using a suitable blender nozzle or in any other convenient way.
4. Salt and pepper are added to the cooled beans, the mass is well mixed and slightly kneaded with a spoon.
5. Here the mixture from the third step is laid out.
6. It remains to heat the contents of the pan over medium heat, mix well, simmer for 3-4 minutes and arrange on plates.

This dish is delicious to try both hot and cold. Perfectly complement his homemade bread or wheat cakes.

Lobio for the winter

Ingredients: a pound of red beans, large carrots, 2 sweet bell peppers, 70-80 g of walnut kernels, a pinch of dried cilantro, basil, suneli hops, a full faceted glass of thick tomato juice, salt, 2 cloves of garlic.

1. Legumes are soaked in water for several hours before being boiled until soft. In addition to salt, bay leaves can be added to the water for a pleasant aroma. When the beans are completely ready, the lavrushka is thrown away.
2. Walnuts are ground in a blender. The mass should be as homogeneous as possible.
3. Carrots, onions and peppers are chopped in thin long slices. Then they need to be fried in refined oil until golden brown.
4. A mass of blender and tomato juice are sent to the pan. The mixture is salted, sprinkled with seasonings and stewed for 25 minutes. Next - another 15-17 minutes already with beans.
5. During this time, you need to prepare small cans and lids - sterilize. In them, the dish is laid out still hot. Filled containers are sterilized for another 6-7 minutes, rolled up and cleaned in cool.