5 recipes for real Georgian lobio

This dish is the hallmark of the Georgian feast. It is prepared differently in different parts of Georgia.

©Holly'sa Herbivore

In the main lobio they differ in the varieties of beans, their size, shape, color, color pattern (single-color, spotted, dotted, striped). They also differ in the degree of cooking of the beans and, most importantly, in the seasonings.

Beans are boiled either so that their grains remain intact, or boiled into an amorphous mass like porridge. In modern Georgian cuisine, preference is given to whole grains.

To speed up cooking, beans are almost constantly (except for the freshest) soaked in cool boiled water for 6 to 24 hours (preferably, at least 12 hours).

Soaking (and cooking) beans in raw water makes them hard and glassy due to the presence of calcium salts in the water. When water is boiled, calcium salts of temporary hardness are removed from it and precipitate (scale).

Soaking beans in distilled water gives excellent results.

It’s even better to soak beans for real lobio in good beer - this gives the dish a special pleasant spicy taste. In addition, water for beer undergoes special softening. Beans are also cooked in the same beer (i.e., after soaking, the beer is not combined and is not replaced with fresh one). Obviously, after cooking there is no alcohol left.

Soaking should be done in the refrigerator, which eliminates the possibility of souring. If soaking is carried out at room temperature (especially in the summer), you should change the water 1-2 times to prevent it from souring.

After soaking, the beans are sorted again, since in a swollen form, all damage to the beans is easier to detect.

When cooking, the beans are slowly brought to a boil and cooked over the lowest heat - 2-3 minutes of vigorous boiling will make the beans tough.

The most common and consistent seasonings for lobio are onion, vegetable oil and wine vinegar. Tomatoes, walnuts, hard-boiled eggs, Imeretian cheese, and tklapi can be added to the main trio.

As more commonly used spices, parsley, cilantro, celery, leeks, mint, savory, and basil are added to lobio, but not all at once, but 3-4 for each type of dish.

In addition, dry spices are added: dark or reddish pepper, cinnamon, cloves, coriander (cilantro), saffron, crushed garlic or grated celery root.

5 recipes for Georgian lobio

Lobio (traditional recipe)

Ingredients:

• 500 g beans of the 1st color
• onions
• vegetable oil
• 1 tsp.
consistency of spices (dry cloves, dark or reddish pepper, cinnamon, coriander, suneli, Imeretian saffron) • 1 bunch of cilantro
• 1 bunch of parsley
• 1 bunch of celery
• 1 bunch of leeks

of mint • 1 bunch of savory
• 1 bunch of basil
• 1 bunch of dill
• salt

Manufacturing:

1. Sort the beans and wash them. To make it cook faster, soak it in cool water overnight (that is, in the dark) or in the morning towards evening. It’s great if during this period of time you can change the water 1-2 times. Drain the water and sort the beans again. Wash again.

2. Place in the pan you will cook in, add cool water so that it lightly covers the beans. Boil over low heat with the lid closed. As it boils, you need to add boiling water little by little. Do not add salt.

3. Drain the remaining water from the finished beans and transfer it to a saucepan with stewed onions, which should be prepared while the beans are cooking: peel the onion, cut into cubes, simmer with vegetable oil.

4. Just now add salt to the beans and onions and let them sit so that the beans are saturated with oil.

5. Then transfer the beans and onions into a porcelain or enamel bowl, add spices, finely chopped herbs and serve.

Beans in a pot

• 300 g beans
• 2 onions
• 2 cloves garlic
• cilantro
• savory
• mint
• capsicum
• water
• salt to taste

Manufacturing:

1. Sort the beans, wash them, pour them into a kotani (clay pot), add water and cook. As the water boils, add boiling water.

2. Place chopped onions in boiling beans.

3. When the beans are boiled, add crushed garlic, finely chopped herbs (cilantro, parsley, celery, savory, mint), crushed capsicum and salt into the kotani. You can add finely chopped leeks.

4. Then carefully mash the finished beans with a spoon (preferably a wooden one) and, after boiling for another 2-3 minutes, remove from heat.

5. If desired, you can add Tkemali sauce, pomegranate juice or wine vinegar to the mass at the end of cooking.

Caucasian bean dumplings

• 700 g beans
• 50 ml vegetable oil
• 1 cup shelled walnuts
• 2 large onions
• 2 cloves garlic
• parsley and cilantro
• ground dark pepper
• salt to taste

Manufacturing

1. Crush nuts, salt and garlic, adding vegetable oil evenly.

2. Squeeze the oil out of the mass given to us, and mix it with ground black pepper, finely chopped cilantro and onions.

3. Grind the sauce with boiled beans.

4. From the resulting mass, form quenelles the size of a small apple and place them on a plate.

5. Serve the dish, sprinkled with parsley and poured with squeezed nut butter.

Green beans (lobio) stewed with tomatoes

Red bean pkhali

• 500 g reddish beans
• 200 g onions
• 200 g butter
• 4 eggs
• 30 peeled walnuts
• 150 g crackers •
25 g mint and dill each
• 100 g wine vinegar
• pinch pepper
• salt to taste

Manufacturing:

1. Use a spoon to rub beans through a sieve after boiling them in salted water until tender.

2. Add sautéed chopped onions, salt, pepper, and egg yolks to the vegetable puree. Mix everything well.

3. From the resulting mass, cut into balls the size of a walnut. Dip them in egg whites, bread them in breadcrumbs and fry in hot oil.

4. Prepare the gravy: dilute crushed nuts with bean broth. Add salt, pepper, pomegranate juice, herbs. Bring everything together to a boil and cool.

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Societies › Delicious to eat › Blog › Lobio (ლობიო) from Red Beans in Georgian style

Lobio (from Georgian ლობიო) is a Georgian dish, also a common name for beans (both green, string, and beans).
The dish has been known in Georgia since ancient times; it was prepared from the fruits of dolichos - the hyacinth bean.
Beans arose much later, at the end of the 17th century, and a dish made from it also came to be called “lobio”. For production, either grain or green beans are used. Bean grains - snow-white, pink, reddish - differ only in taste aspects. For cooking, it is better to choose one of the types of grains, because their production time is different. Wikipedia

Hi all!
Friends, I am sharing my recipe/method of making Lobio from Red Beans in Georgian style.
A very ordinary and not troublesome dish to make, a satisfying and incredibly tasty dish.

In fact, like all Georgian dishes, due to their apparent simplicity, they cannot be rushed in preparation. Therefore, production can be divided into two parts, preliminary and production itself.

For production we will need:
1. 500 - 800g (regular pack) of reddish beans
2. Onions 4 heads (you can’t spoil the porridge with oil, you can use more) + 50-80 g.
unrefined sunflower oil for frying 3. Greens (cilantro, parsley, dill and regan) 200 grams, in equal proportions, 50 grams of each.
4. Garlic to taste
5. Khmeli-suneli seasoning 2 tsp, dark ground pepper 1 tsp.

Part 1, preliminary.
Place the beans in a saucepan, rinse, add water and leave to soak for 8-12 hours. It’s better in the evening, but if you have time during the day, it won’t be superfluous to change the water 2-3 times. I didn’t take any photos, I think everything is clear. It will swell and its size will almost double)

Part 2, production.
Drain the water, rinse with fresh water, refill and cook

2 hours. The softer it becomes, the better. We pour the broth into a mug, just pour out the rest, we don’t need it. We take a Blender, if we don’t have one, a Tolkushka, fill it with broth from a mug and blend the whole thing well to a paste-like state.

Finely chop the onion, throw it into the pan and fry until golden brown. At the same time, finely chop the garlic and mix in warm or still hot beans

How to cook Georgian-style lobio from beans - 5 recipes for Georgian cuisine

Hello, dear guests and subscribers! Recently, I often began to cook dishes from beans. I like them not only for their taste, but for their benefits and nutrition. I cook lean borscht, and for the winter I roll beans in tomato sauce. But one of my favorite dishes is Georgian lobio. It is served for both lunch and dinner. If you soak the legumes in advance, everything is prepared simply and quite quickly. And if the lobio is supposed to be made from green beans, no preparatory processing is required at all.

Usually, greens are generously added to the dish - cilantro, basil, green onions, and also spices. Most often it is seasoned with garlic, vinegar, coriander, hops-suneli and pepper, crushed with salt.

But the dish is especially bright and special with walnuts - it perfectly complements the taste. Lobio can be a hot main course or a cool appetizer. It can even be closed for the winter. To do this, you just need to sterilize the jars and fill them with hot product.

Traditional recipe for making lobio from reddish beans in Georgian style

This recipe does not require exotic products or any special culinary skills. Everything is very accessible, simple and delicious. The dish is very nutritious, but not nutritious - only 117 kcal per 100 grams.

Ingredients:

400 g red beans;
300 g onions;
1 liter of water;
1 hot pepper;
100 g of fresh cilantro;
10 g garlic (5-7 cloves);
40 g butter;
2 tsp salt;
2 tsp ground coriander;
1 tbsp. wine vinegar;
3 tbsp. sunflower oils;
1 tsp ground dark pepper.

How to cook:

1. Wash the beans well, place in clean water, cover the bowl with film and leave for 10 hours.

2. Place the swollen beans into a saucepan and add water. Cook for 2 hours after boiling on low heat.

3. Heat vegetable oil in a frying pan, mix it with butter and add salt. Chop the onion and fry it over low heat for 6-7 minutes.

4. Season with pepper, sauté for another 2 minutes and place the mixture into the pan with the beans. Simmer for another 10 minutes on the lowest heat.

5. Stir the mixture and knead it while cooking. Add coriander. Chop the garlic and capsicum and add to the beans. Simmer everything on low heat for 3 minutes.

ARTICLES SOFTWARE (that is, software - a set of programs for computers and computing devices) TOPIC:

Lobio from reddish beans: traditional Georgian recipes
Green bean lobio - 4 recipes for making delicious lobio
Red beans in a slow cooker - simple and tasty recipes

6. Place chopped cilantro in a dish and pour in vinegar. Salt and pepper to taste. Turn off the stove and do not touch the dish for another 20 minutes - let it sit.

Can be served with fried chicken or oven-baked chops. And you can cook lean flatbreads in a frying pan, it will be just in the Georgian style :)

Lobio in Georgian style with walnuts at home

This option can also be considered traditional, because in Georgia this dish is often prepared this way. Nuts highlight the taste of legumes better and make the dish truly tasty and exciting.

It will be useful for you:

500 g reddish beans;
1 onion;
3 cloves of garlic;
100 g walnuts;
1 tsp khmeli-suneli;
1 tbsp. coriander;
50 ml vegetable oil;
2 tbsp. apple cider vinegar;
1 bunch of cilantro;
1 bunch of parsley;
salt to taste;
pepper to taste.

Step by step recipe:

1. Wash the legumes and soak in water overnight (that is, in the dark) . In the morning, fill it with fresh water and let it cook. Strain the boiled broth and pour in clear water. Cook the beans until tender. At the end of cooking, there should not be much water left - up to half the contents of the pan.

2. Season the crushed nuts with suneli hops, coriander, vinegar and chopped garlic. Add a small amount of bean broth to the mixture, add salt, pepper and stir well.

3. Chop the onion and saute it in vegetable oil until transparent. Then add nuts with spices. Fry for 2 minutes and mix with beans.

Simmer the dish over low heat. Sprinkle the second one with cilantro and parsley, and after 1.5-2 minutes remove from heat.

How to cook savory lobio from green beans?

If you want to feed the whole family tasty, healthy and very quickly, then make pod lobio. The only thing that distinguishes it from the usual one is that green beans are used in the recipe. But the dish turns out wonderful. By the way, it is satisfying and does not have many calories, and it can even be included in the proper nutrition menu.

Components:

1 kg green beans;
300 g tomatoes;
½ kg bell pepper;
2 onions;
3-4 cloves of garlic;
100 g chopped walnuts;
1 bunch of parsley;
1 bunch of cilantro;
1 bunch of basil.

Sequencing:

1. Remove the skins from the tomatoes by pouring boiling water over them and chop finely.

2. Cut off the hard ends from the beans and cut them into 3-4 cm long. Place the pods in boiling water for 8-10 minutes. Drain the water.

3. Chop the onion and fry it until transparent in vegetable oil.

4. Coarsely chop the pepper and add it to the onion, along with the tomatoes. Season the vegetables with chopped garlic and stir everything. Close the pan and simmer the contents for 7-10 minutes.

5. Place boiled pods in the fried vegetables, salt the dish and add walnuts and chopped herbs.

In 2 minutes the dish will be ready. Bon appetit!

The usual recipe for Georgian lobio from reddish beans with meat

The beans themselves are tasty and nutritious. But it can always be supplemented with other hearty ingredients, for example meat or mushrooms. Fans of meat dishes can recommend this version of Georgian lobio. It is very popular, especially among guys.

Required products:

450 g beans;
500 g of any meat;
3 onions;
1 carrot;
100 g ketchup;
100 ml water;
50 ml vegetable oil;
1 tsp paprika;
1 tsp khmeli-suneli;
1 tsp reddish ground pepper;
1 bunch of dill;
1 bunch of basil;
salt to taste.

Manufacturing stages:

Lobio of snow-white beans with nuts from Yulia Vysotskaya

Lobio according to this recipe is a real masterpiece of state Georgian cuisine. It is prepared from snow-white beans with the addition of walnuts, as well as various spices and herbs. Saffron, thyme, tarragon - they give the dish a unique rich taste and a simply breathtaking smell.

Any version of lobio in Georgian is prepared based on a traditional recipe. Therefore, you can supplement it or change it to your own taste. Only the main ingredient remains constant, and even here there is a choice between snow-white, reddish and green beans. By the way, you can create this dish in a slow cooker - it will turn out very tasty. Therefore, cook, experiment and share your impressions. Bye everyone!

All about lobio in Georgian

Now we are talking about the gastronomic pride of Georgia - spicy and spicy lobio. It is difficult to form any judgment about its history, because the dish so called is essentially different. Lobio is nothing more than dolichos (beans) stewed with spices and herbs. Specifically, dolichos was grown in Georgia and was prepared according to this recipe for a long time, but the beans themselves, actually similar in appearance, appeared there only in the 17th century. It is unclear at which point a dish similar in taste, where previously different ingredients became interchangeable, was combined under one name.

But lobio is excellent with both ingredients, and to this day it is prepared from different types of beans, including green beans and dolichos. The dish is served as a side dish, as a main dish and as a dip for appetizers and sandwiches. Here are a few secrets of making and a recipe for Georgian lobio.

In an impeccable lobby:

Beans are only 1st grade, usually reddish and black.
Do not use more than 2-3 tablespoons of vegetable oil for frying onions, which in turn should be golden and not steamed.
There is always fresh cilantro or coriander, in the latter case replaced with parsley. In some regions of Georgia, the recipe also includes a couple of pinches of ground coriander and savory.

Additional ingredients:

To add more spice when making lobio, ground nuts are added, but the taste will be most noticeable if you sprinkle them on the finished dish.
Also, when serving, garnish with fresh cilantro.
Those who like contrasts will probably like the idea of adding lemon seeds to the dish. Sweet pomegranate and hot-spicy lobio - this combination will be a catchy flavor accent.
The beans are not mashed to a pulp, but only lightly pressed, but generally in Georgia they prefer to leave the beans whole. But how to achieve a similar mixture with all this? After the beans are completely boiled, add a little tomato paste, tkemali sauce or homemade tomato sauce. The tomatoes are scalded so that the skin is simply removed, pureed with a blender and brought to a boil with salt and spices to taste in a saucepan.

Lobio recipe in Georgian

Red beans – 450 gr
Fresh cilantro, you can replace it with parsley – 2 bunches
Onions – 3 pcs medium
Garlic – 4-5 small cloves
Walnuts – 50 g (optional).
Vegetable oil – 1 tbsp
Thick balsamic – 1 tsp
Tomato paste – 3-4 tbsp
Adjika or tkemali – 1 tsp (optional)

Khmeli – suneli – a pinch
Oregano – 1 tsp
Coriander – 0.5 tsp
Salt and dark pepper - to taste
Pepper flakes – a pinch

Manufacturing:

We sort the beans for flaws and rinse thoroughly with water a couple of times. We select a huge saucepan, put the beans in it and soak it overnight (that is, in the dark) . At the same time, the amount of water is 2-3 times more than beans.
After steeping, we sort it out again, rinse it, put it back in the pan and fill it with an equal amount of cool water.
Place over medium heat and cook, stirring frequently, for 1.5 to 2 hours, until the beans are soft.
Cover lightly with a lid and simmer for another 30 minutes, remember to stir.
Chop the onion very finely, chop the garlic and fry them until golden brown in a frying pan heated with vegetable oil.
Grind the walnuts in a mortar along with the rest of the spices.
Wash the cilantro, dry it on a cardboard towel and grind it in a blender.
Add onion and pepper mixture to the dish and mix everything thoroughly. The amount of water should noticeably decrease and the beans should swell.
Add balsamic, tomato paste, tkemali and cilantro to the “lobio”. Cook over medium heat for a few minutes until lightly simmering to warm up the sauce.
Remove from the stove, close the lid and let it brew for 10-15 minutes. You can wrap the saucepan.