Red bean lobio recipe with walnuts

Lobio - translated from Georgian as beans. But the word “lobio” has a different meaning. For everyone, this is a dish of traditional Georgian cuisine made from reddish beans.

A traditional dish

Georgian beans with nuts are just one version of this very tasty dish. Pickles, sauerkraut, and pickled peppers go well with lobio. Corn cakes (mchady) and lavash (shotis puri) are also served. A glass of cold chacha won't hurt.

The recipe for lobio with walnuts described below is not a dogma, but a procedure, following which you will prepare an ordinary Georgian dish. There is a joke in Georgia that there are more recipes for lobio than there are cooks in the kitchen. So, no one prohibits experiments.

Dishes

Thick-walled cookware is ideal for cooking lobio - cast iron, patch (round-shaped duckling). In Georgia, lobio is prepared in an unvarnished clay pot. In such a container, the beans simmer well, and the dish comes out very piquant.

Ingredients

To make 4 servings of lobio from reddish beans with walnuts, the following products will be useful:

Red beans – 800g
Walnuts – 200g
Onions – 4 heads
Garlic – 12 cloves
Cilantro -4 bunches Coriander (cilantro seeds) – 3 teaspoons
Parsley – 4 bunches
Utskho-suneli or hops-suneli – 4 teaspoons
Vegetable oil – 4 tbsp. spoons
Salt and black pepper to taste

When using store-bought spices in bags, keep in mind that they contain salt. Don't oversalt the dish.

Bean selection

Beans are consumed in different types. Beige or snow-white beans are perfect for lobio. The snack has a mild taste similar to chestnuts. Reddish, reddish speckled beans have a distinctive taste and are used in traditional recipes.

Cooking beans

It is recommended that before preparing beans (and other legumes), soak them in water for 12 hours or overnight (that is, in the dark) . This is done so that the beans cook faster. But you can cook it without soaking. The process will be longer. Cooking time can take from 2.5 to 4 hours.

After the beans have boiled, cook them for 10 minutes and drain. Fill the container with cool water and continue cooking until done. This is done to avoid heaving from the beans.

For one part of beans, take four parts of water and add boiling water if necessary during the cooking process. You can add salt 15 minutes before the beans are ready. True readiness is determined by external signs and taste. The beans should burst and become very tender in taste and just squash when pressed.

You can drain the broth from the finished beans into a separate container, and crush the beans to make a paste. Next in the process of making bean broth to obtain a suitable mixture.

Onion preparation

Any type of onion is suitable for this dish. Beautiful selection of shallots. It has a mild taste. The onion calculation looks like 1/3 for any half a kilo of beans. Finely chop the onion and sauté in vegetable oil.

When chopping onions, wet the knife and onion with cool water. This will help avoid shedding tears.

Garlic

Pass the garlic cloves through a press or use a blender. Mix with salt. Quantity calculation: 2-3 cloves per pound of beans. If you don't like the garlic taste, then reduce the amount.

Walnuts

The nuts are crushed in a blender, mortar or rolling pin. You can immediately mix the nuts with cilantro and garlic.

To make the dish more tender, you can remove the skin from the nut kernel.

Spices

Spices are combined, chopped garlic and nuts are added. If you use adjika, you can reduce the content of garlic and pepper. For an unprepared eater, this dressing will seem very spicy.

Refueling

Place sautéed onions with vegetable oil into the cooked beans and let them simmer for 10 minutes. Then add nut-garlic paste, spices, and a green mixture of herbs. If the mixture is very thick, add a little hot bean broth. All this is cooked for another three minutes and removed from the heat. Lobio should brew for 20-30 minutes.

Innings

Before serving, the finished dish is decorated with cilantro, pickled onion rings, and chopped herbs. The lemon seed topping looks great. Lobio is eaten both roast and as a cool snack, in the form of bean paste. Georgians usually eat lobio by dipping lavash or corn cakes into it.

Adherents of a healthy lifestyle would do well to know that beans are widely used in folk medicine. They contain a huge amount of vitamins and minerals. Beans contain easily digestible proteins, vitamins (a group of low molecular weight organic compounds of relatively simple structure and diverse chemical nature) B1, B2, B6, PP, vitamin (low molecular weight organic compound of relatively simple structure, necessary for all living things) C. Beans also contain the body needs copper, potassium and zinc, a huge amount of iron. And the most important thing is that the beans do not lose their desired properties during production.

251 kcal
19.1 g protein
1.1 g fat
41.2 g carbohydrates

Conclusion

Georgian lobio with nuts is a very tasty and versatile dish. It is suitable for both vegetarians and casual food lovers. The manufacturing process is very simple, any novice home cook can handle it. And the effect of excellent presentation and when you say that you have prepared Lobio will cause ecstasy for your guests.

Red bean lobio

Ingredients

Red beans - 1-1.5 cups;

Walnuts - 0.5 cups;

Onion - 1 head;

Garlic - 1 clove;

Tomato juice - 0.5-1 glass;

Vegetable oil - 1-2 tablespoons;

Apple cider vinegar - 1 teaspoon;

Fresh (or dried herbs) - to taste;

Ground peppers - to taste;

Hot pepper - 1 pod;

Salt – 1 pinch.

272 kcal
1 hour 15 minutes
1 hour 15 minutes

Photo of the finished dish

Step-by-step recipe with photos

Lobio is a common Georgian dish, in the version with reddish beans it is very tasty and can be an independent dish, side dish, hot appetizer and cool appetizer, as well as the basis for lobiani (flatbread with beans).

To make lobio from red beans in Georgian style, you need the following products: red beans, onions, garlic, walnuts, something tomato (fresh, juice or paste), seasonings and spices, as well as fresh dill, parsley and cilantro dry:

The beans need to be soaked for a long time, for example, overnight (that is, in the dark) or for 5-8 hours.

Then add fresh water and cook until soft, about 1 hour. For the dish, beans without the resulting broth from cooking are useful, although from time to time a little bean broth is added.

Chop the walnuts and garlic.

Chop the onion and fry a little in vegetable oil, and then add the prepared beans, tomato juice, walnuts and garlic to it.

Stir, add hot pepper on top and simmer over low heat for 10-15 minutes.

At the very end of production, add greens: fresh and/or dry.

Lobio with walnuts in Georgian style

Posted 05/24/2017
Placed by: Drug [offline]
Calorie content: Not specified
Production time: 120 min

We offer you lobio with walnuts in Georgian style, a recipe for a traditional Georgian dish of reddish beans, which can be included in the regular menu and served to a vegetarian table.
Start making your dish by choosing beans. Special varieties have been bred for quick cooking; before cooking, it is better to soak ordinary beans for several hours, changing the water from time to time. But you can prepare lobio from canned beans, see the link for the recipe with photos.

It will take 120 minutes to make; the ingredients indicated in the recipe will yield 4 servings.

Ingredients:

– reddish beans – 200 g;
– onion – 70 g;
– garlic – 3 teeth;
– tomatoes – 200 g;
– tomato paste – 50 g;
– cilantro – 50 g;
– walnuts – 70 g;
– hops-suneli – 5 g;
– vegetable oil, salt, sweet sand.

Finely chop the onion head and pass the garlic cloves through a press. In a frying pan, heat two tablespoons of vegetable or olive oil for frying. Sauté the onion and garlic until transparent.

Place the tomatoes in boiling water for 1 minute, then transfer them to a bowl of ice water, make a cut on the back side, and remove the skin. Cut the tomatoes into slices and add to the frying pan. Simmer for 10 minutes.

When the tomatoes become soft, add tomato paste, salt everything together to taste, add a pinch of sweet sand to balance the flavors.

Culinary recipes and photo recipes

Lobio with walnuts

The traditional taste of the usual dish of Georgian cuisine, lobio, especially benefits in combination with crunchy walnuts and causes surprise at its unusualness in almost everyone who tries this version of the lobio recipe for the first time. Fundamentally, there must be a lot of walnuts in the bean lobio and they must be chopped coarsely (a blender will not work for crushing; you must cut the walnuts for lobio manually). Lobio will turn out especially beautiful if the beans are not snow-white, but reddish.

Ingredients for making lobio with walnuts:

dry reddish beans – 200 g
walnuts -100 g
onion – 1 pc.
garlic – 1 clove
tomato paste – 1 tbsp.
wine or apple vinegar – 50 ml
salt, spices (ground dark, reddish pepper) - to taste
sunflower oil

Recipe for making lobio with walnuts:

Before making lobio, dry reddish beans need to be soaked in water for at least 2 hours (or more, for example, at night (that is, in the dark) - the longer the beans sit in the water and the more they swell, the faster they cook). Then cook the beans until they are ready (they can already be pierced with a toothpick, but not yet falling apart).

Finely chop the onion and garlic and fry in sunflower oil.

Chop the walnuts with a knife.

Dilute tomato paste with water to a total size of 100 ml. Combine onion with garlic, boiled beans, diluted tomato paste and nuts in a frying pan, season with vinegar, salt and spices.

Stirring, fry the lobio with walnuts for 15 minutes over low heat.

Lobio with walnuts can be served as a separate dish or as a side dish for meat.