Green bean lobio in Georgian style

One of the most recognizable recipes of Caucasian cuisine is green bean lobio. This unique dish can be served either cooked or cooled, and in the extreme case the taste is not at all worse. In each country, this dish is prepared in its own way: in Armenian lobio, the main ingredient is reddish beans, and in Georgia, a more popular option is the usual lobio recipe made from greenish green beans.

Georgian bean lobio is a fairly common dish. To make it according to the recipes below, no special abilities are required. And to further simplify the process, all actions were presented step by step and illustrated with appropriate photos.

Traditional recipe with nuts

green beans (frozen or fresh) - 1 kg;
large or medium-sized onions - 2 pcs;
tomatoes - 1-2 pcs;
bell pepper - 1 piece;
reddish hot pepper - 1 pod (optional);
peeled walnuts - 100 g
garlic - ½ head;
herbs (parsley, cilantro, mint, basil) - 50-70 g;
spices (paprika, thyme, suneli hops, dark pepper, oregano) - to taste;
salt - to taste;
vegetable oil - 40-50 ml.

Preliminary step

If you decide to use the freshest product as the main ingredient of green bean lobio, you need to wash it in advance and remove the cuttings from it.

If the pods are overripe, it is also necessary to remove the hard vein along the fruit. After this, they need to be cut into pieces 4-6 cm long. Make the cut obliquely.

When using frozen legumes, preparatory washing and cleaning are not required. Such a product does not even need to be defrosted beforehand.

Having prepared the ingredient in this way, it needs to be boiled. The pods are thrown into boiling water and cooked for 8 to 15 minutes. Cooking time depends on the condition of the legumes. Young beans will cook faster, but old ones will need 1.5-2 times more time. There is no need to salt the greenish pods at this step.

Principled comment! Cooking green beans (as well as soaking its dry counterpart in the Armenian lobio recipe) eliminates the human body from excessive gas formation that occurs after consuming legumes, and also simplifies the process of digesting food.

The boiled pods must be discarded in a colander and wait until the water drains.

While the main ingredient is cooking, other vegetables are prepared.

After peeling the tomatoes, you need to cut them using any convenient method.

Advice! In the cool season, when only greenhouse liquid vegetables can be found on sale, you can use canned tomato paste or adjika instead of tomatoes.

Remove the stem from the bell pepper, cut it in half along the fruit and remove the seeds. After this, cut the vegetable into cubes of uniform size. For added spice, you can add reddish chili pepper to the dish. But it is necessary either to cut it very finely, or, on the contrary, to cut it into two parts in order to remove them from the already prepared dish at the very end, when they have fulfilled their function.

The onion needs to be peeled and cut into small slices. Grind the garlic and herbs until smooth.

Separate the walnuts from shell fragments and internal membranes, then grind them in a blender.

Making lobio

Heat vegetable oil in a saucepan and fry the onion for 4 minutes.

Advice! To avoid bitterness during frying, add 300 ml of water to the saucepan and wait for it to completely evaporate.

Place the chopped tomatoes into the sautéed onions and fry the vegetables for 4 minutes with constant stirring. After this time, bell and hot peppers, herbs and spices are added to the pan, which need to be sautéed for another 3 minutes.

After this, cooked boiled beans are added to the resulting mixture and the vegetables are stewed over low heat for another 8 minutes. At the same step, you need to add salt to the dish.

At the very end, you need to add the walnuts previously fried in a dry frying pan, cover the finished dish with a lid and let it brew for 10 minutes.

Green bean lobio with egg

green beans - 500 g;
boiled potatoes - 2 pcs (optional);
onions - 1 piece;
tomatoes - 1-2 pcs (estimated by size);
chicken egg - 2 pcs;
greens no matter what - 50 g;
garlic - 1 clove;
sunflower oil - 30 ml;
salt;
spices.

Preliminary step

In this recipe for green bean lobio, all vegetables transferred from the previous list are processed literally in the same way as indicated in the option above.

The new ingredients here are potatoes and eggs. Root vegetables must be boiled in their skins and peeled in advance.

After this, in a separate bowl, whisk 2 chicken eggs, add salt and spices. Add chopped greens to the resulting mixture and bring to a homogeneous mixture.

You can take herbs and spices either those listed in the traditional recipe, or use any compositions from the posted options.

Step-by-step production

Step 1: Fry the potatoes until golden brown

Heat sunflower oil in a frying pan, place behind previously boiled potatoes and fry them on all sides until an appetizing crust appears.

Step 2: add onions and tomatoes

Add onions and tomatoes to the potatoes and fry for another 3 minutes.

Step 3: Add Legumes

Add the beans to the already fried ingredients, cover with a lid and leave for another 2 minutes.

Step 4: turn egg consistency.

When a crust begins to appear on the legumes, pour the egg mixture over the vegetables, reduce the heat and cover the pan with a lid for 3 minutes.

Step 5: mix and serve.

Georgian-style lobio from green beans with potatoes and eggs is ready!

The dish is not complicated. It doesn’t matter what kind of housewife can handle lobio in Georgian style. Even if she’s not Georgian.

Green bean lobio: Georgian summer lunch

Lobio in Georgian can be prepared not only from grains (burgundy or snow-white), but also from green bean pods - a seasonal dish that is definitely worth trying! Hot, spicy, crispy, often vegetarian, but you can also cook lobio with lamb, beef or chicken.

First, the pods of green beans must be boiled, and then mixed with fried vegetables: onions, tomatoes and sweet peppers (they are not added all the time), with herbs and spices. At the very end, add chopped walnuts. Lobio made from green beans according to a traditional recipe will amaze you with its unforgettable taste, unlike anything else! It is tasty and nutritious; you can eat it as a hot dish or serve it as a cool appetizer.

Ingredients

asparagus (green) beans – 350 g
large onion – 1 pc. (100 g)
reddish tomatoes – 2 pcs. (130 g)
sweet bell pepper – 1 pc. (60 g)
garlic - 2 teeth.
savory – 1/4 tsp.
khmeli-suneli – 1/2 tsp.
fresh cilantro, parsley, basil - 0.5 bunch.
hot reddish pepper – 0.5 pcs.
salt - to taste
walnuts – 30 g
coriander seeds – 1/3 tsp.
vegetable oil – 2 tbsp. l.

Manufacturing

Wash the green beans, sort them, cut off the tails on both sides. Cut the pods in half so that they are 4-5 cm long. The most convenient way to do this is with kitchen scissors.

Boil the pods in bubbling, slightly salted water for 8-10 minutes, depending on the age of the beans. Drain the water after boiling. Place the beans in a colander and let the excess liquid drain. At the same time, pour boiling water from the kettle into the tomatoes in a small bowl, and then peel them.

Heat vegetable oil in a frying pan and sauté diced onion (not very finely). It should become soft and transparent, but not burn!

Cut the tomatoes into small cubes. Combine with onion and fry for another 2-3 minutes, stirring.

Remove seeds from bell peppers and chilies. Cut the sweet pepper into cubes and finely chop the hot pepper with a knife. Add them to the pan, fry for another 2 minutes.

Pour into a mortar and grind: coriander seeds, utskho-suneli, savory, pepper, garlic, a pinch of salt.

Chop the greens. Season the vegetables with spices and herbs.

On a note

Instead of new tomatoes and chili, you can use adjika (not very fiery) - 2-3 tablespoons or to taste.

How to cook lobio from green beans

Green bean lobio is a versatile vegetable dish. It is usually served as a side dish for roast meat or poultry. But if you cool the lobio, you get an excellent salad that mixes perfectly with wine and the strongest drinks. And now we will offer you two ordinary recipes that you can simply bring to life in your own kitchen.

Bean lobio

The combination of vegetables, nuts and fresh herbs creates a special taste that brings even the most demanding critics into ecstasy.

beans – 1000 grams;
tomatoes - two or three pieces;
walnuts – 120 grams (weight without shell);
greenish hot pepper - half a pod;
salad (reddish) onions - one piece;
garlic - three cloves;
vegetable oil;
salt, ground dark pepper and aromatic pepper - to taste;
fresh cilantro, parsley, basil, mint - 50 grams each.

If you don’t have new tomatoes and hot peppers on hand, then use adjika instead (2 or 3 tablespoons is enough).

Next we will carefully tell you how to prepare lobio from green beans. Read the recipe with photos below.

The taste and attractive appearance of this dish depend almost entirely on the correct preparation of the ingredients. In addition, all products must be fresh and of good quality. Lobio from Georgian bean pods is prepared quite simply.

Carefully remove the membranes and shells from the walnuts. Place them in a blender bowl and grind the product at high speed.

Wash vegetables and herbs under running water. Remove the onion from the husk, and peel the pepper from the seeds and remove the stalk. Cut the prepared ingredients into cubes, finely chop the greens and peeled garlic cloves.

The beans also need to be thoroughly washed. Place the processed pods on a cutting board, remove the ends and cut the workpieces into two or three parts. After this, place the beans in a saucepan filled with water and add a little salt. Cook the pods for about a quarter of an hour.

Boil water in a separate bowl and place the tomatoes in it. After a few seconds, remove them using a slotted spoon and place them on a plate. Cut the tomatoes in half, remove the skins and remove the seeds with a teaspoon. Cut the pulp into small cubes.

How to cook lobio with green beans? First, heat the frying pan over medium heat, and then pour a few tablespoons of vegetable oil into it. Fry the onions and after a few minutes add the tomatoes.

Simmer the vegetables together for some more time. Add garlic, all the cooked herbs and hot peppers to the pan. Stir the ingredients with a spatula and cook for another 5 or seven minutes. Lastly, add the boiled beans.

When the lobio with green beans is ready, remove the dishes from the stove. Add chopped walnuts to the vegetables and stir everything again. Cover the pan with a lid and let the dish brew. After this, arrange the lobio on plates and serve it to the table.

Bean lobio with egg

This dish can be quickly prepared for breakfast for the whole family.

500 grams of green beans;
onion;
a clove of garlic;
two tomatoes;
two chicken eggs;
a small bunch of cilantro;
salt and spices;
vegetable oil.

To make lobio, you can use both fresh and frozen vegetables. To create the richest taste of a dish, experiment with seasonings. For example, take marjoram, hot pepper, suneli hops or thyme.

The recipe for lobio with green beans will not cause you any difficulties. The beans must be washed, cut off the “tails” of the pods, and then cut each one in half. Place the pieces in boiling salted water and cook until tender. After this, drain the water and place the beans in a colander.

Mature green beans take longer to cook - the process will take at least a quarter of an hour. But 10 minutes is enough for young pods.

Pour boiling water over the tomatoes and immediately plunge them into ice water. Using your hands or a knife, remove the skin from the tomatoes and chop the pulp as desired. If desired, you can remove the soft core (use the leftovers for other dishes or salad).

Green bean lobio in Georgian style

I suggest you try Georgian-style green bean lobio. This is a popular vegetable snack, hot, spicy, with a huge amount of spices, herbs and seasonings. My recipe for any day.

The main ingredient is beans, and you can supplement it with mushrooms, nuts, tomatoes, and sweet peppers. There are recipes with chicken, meat, turkey. Also, a catchy green bean salad is made for the winter. There are indispensable products in lobio - garlic, fried onions and herbs, and seasonings include suneli hops, coriander, reddish and dark pepper.

It doesn’t matter what beans are used for the dish - fresh or frozen green beans, dry beans (reddish, snow-white, variegated), canned in their juice or tomato. In the summer, the best option is lobio made from green beans with the addition of tomatoes, peppers, herbs, walnuts and seasonings. Serve as a cool or hot appetizer with fresh bread or flatbreads.

fresh green beans – 500 g;
garlic – 4-5 cloves;
tomatoes – 4-5 pcs.;
onion – 2 heads;
walnuts (kernels) – 0.5 cups;
hot capsicum – 1 pc.;
sweet pepper – 1 pc.;
vegetable oil – 3-4 tbsp. l;
salt - to taste;
khmeli-suneli seasoning – 1 tsp;
dark and reddish pepper – 0.5 tsp each;
ground coriander – 0.5 tsp;
green cilantro – 0.5 bunch.

How to cook lobio from green beans in Georgian style

We cut the pods on both sides. Then cut into pieces of 4-5 cm. Boil water in a saucepan and add some salt. Pour in the beans and blanch for 5 minutes until half cooked. Place on a sieve. When cooked, the color of the beans should change to bright green, but not darken to olive.

Immediately prepare the vegetable frying. Cut the garlic into small cubes and chop the onion into small pieces. Pour into heated oil, stir and fry over low heat.

Add all the spices, hot pepper rings and sweet peppers, cut into strips, to the onion. After mixing, continue to fry until the peppers are soft.

Add ripe juicy tomatoes, cut into pieces. Simmer without covering until the tomatoes release their juice.

Place the blanched beans in the pan with the vegetables and stir. Simmer covered until the beans are almost done.

Season the lobio with salt, add the nuts crushed in a mortar. Sprinkle with finely chopped herbs and simmer for another 5 minutes. Turning off the heat, mix the vegetable mass again and taste it. If there are not enough seasonings or garlic, add more; this dish does not have to be bland. In addition to seasonings, you can add a little vinegar - it will make the taste of lobio more rich and contrasting. Let it steep under the lid.