Red bean lobio in a slow cooker

Lobio is one of the most delicious Georgian dishes. It consists of beans stewed in sauce. Due to the fact that the dish came from Georgia itself, it is unrealistic to imagine its preparation without various amounts of spices, which add their own flavor to this simple dish. Beans are the main component of the dish, and in order to make the preparation easier and the result not spoil all expectations, it is recommended to use multicookers. Basically, all models have a “quenching” program (multi-cookers Redmond, Polaris, etc.). Preparing a delicious Georgian dish is not difficult.

The usual version of lobio with the use of a multicooker

The dish can be classified as dietary food, because... Beans contain a huge amount of vegetable protein, which helps quickly saturate the body. It is perfect for both a main dish and a side dish for meat products.

To prepare the usual version of the dish, the following products are used:

reddish beans (canned or raw can be used) – 1 can (300-400 g);

onion – 1 pc.;
garlic – 2-3 cloves;
tomato – 2-3 pieces;
hot pepper – 1 pod;
vegetable oil;
spices (cilantro, suneli hops, savory, basil, parsley, coriander, etc.)
tomato paste – 1-2 teaspoons;
fruit vinegar – 1 teaspoon;
salt - to taste;
If desired, you can add walnuts - 50 g.

If raw reddish beans or red speckled beans are used to make lobio, then you need to soak them in water for 8-12 hours beforehand. A convenient option would be to leave it overnight (that is, in the dark) - it allows you to reduce the production time and also achieve the desired taste.

The principle of how to cook lobio in a slow cooker is described below.

Beans ready for cooking should be placed in a multicooker bowl and filled with clean, cold water so that it covers the beans by 2-3 centimeters. Some versions of multicookers have a “Beans” or “Beans” program - they are much better suited for making legumes. But most often, Redmond multicookers do not have such programs, so you can select the “Soup” or “Pilaf” program and set the cooking time to 1 hour, close the lid and start preparing the remaining ingredients.

Tomatoes are treated with boiling water - this makes it easier to remove their skins. Next, cut them into small cubes, and chop the garlic and onions in the same way. At the end of the program in the multicooker, open the lid and add cooked vegetables, a whole pod of hot pepper, and pour vinegar over it all. Having set the “Quenching” program, close the lid for 15-20 minutes.

After the multicooker signal, add chopped herbs and spices to taste. Gia Kartvelishvili, a Georgian chef, says: “To get a real Georgian lobio, you can’t do without cilantro.” The dish is almost ready. All that remains is to let it simmer a little so that the legumes are saturated with the various flavors of herbs and spices. To do this, leave the lobio on “Heating” for about 5-10 minutes.

Lobio in Georgian style in a multicooker-pressure cooker

The process of making Georgian lobio in a slow cooker is very close to the traditional recipe. But still there are a few subtleties:

Be sure to use the freshest cilantro, celery and parsley. From celery, only greenish branches are taken from the petioles. You can look at the photo:

All spices are ground in a mortar and added alternately. But the garlic is not chopped, it is also crushed to a mushy state. Walnuts are definitely added to lobio with beans in Georgian style.

During the preparation of the dish, part of the beans (approximately half) is also crushed with a potato masher to a puree state, and then returned to the rest of the portion.

The finished food must be acidified (you can use lemon juice). An integral part of Georgian lobio is corn cakes. They are served with the finished dish. One of the food design options is shown in the photo:

Lobio with chicken

You can also cook lobio with chicken, this will create the most appetizing and tasty dish. It should be noted that the time spent on preparing the food increases when adding a meat component.

The dish is actually ready, it only remains to simmer for about an hour. A dish of beans with meat can be enjoyed both hot and cold.

A little about the aspects

No matter what kind of housewife dreams of making memories with her culinary capabilities. Knowing some of the subtleties of making lobio, you will certainly achieve the desired result. Note to housewives:

When making lobio, do not mix different types of beans;
The correct ratio of water to beans is 2:1;
A sign that a dish is ready is a torn skin on the beans.

These easy tips will help you create an unusually appetizing meal and a pleasant aftertaste.

Lobio in a slow cooker

Ingredients

Beans – 300 gr;

Onions – 2 pcs;

Garlic – 5 cloves;

Tomato paste – 150 gr;

Khmeli-suneli seasoning – 1 teaspoon;

Fresh herbs (dill, cilantro, parsley) – 1 bunch;

197 kcal
2 hours 30 minutes
2 hours 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

Lobio is a bean dish, and it came to us from Georgia, so says the web. There are many varieties of lobio, I took the most common recipe and did not regret it. Cooking it is not troublesome, especially in a slow cooker. This dish will especially appeal to lovers of oriental cuisine; for me, my acquaintance with Georgian cuisine turned out to be very successful.

If you are going to cook lobio, it is better to soak the beans overnight (that is, in the dark) , then you will need less time to make lobio in a slow cooker. I replaced the cilantro with parsley, because I don’t like it, but it’s better to add at least a little, this taste was missing.

Red bean lobio in a slow cooker

Lobio is stewed beans with the addition of tomato sauce or new tomatoes, fried onions, garlic and spices. This dish of Georgian cuisine is prepared both from dry beans (snow-white or reddish) and from young green beans.

In almost all recipes, crushed walnuts and fresh cilantro are added to lobio, but whether you do this or not is at your discretion.

The most common method of preparing a dish is in a slow cooker: you don’t have to soak the beans for several hours; the “Stew” mode is perfect for making legumes.

So, let's prepare the following ingredients:

Dry red beans 1 tbsp.
Water 2 tbsp.
Fresh tomatoes (tomato paste) 3-4 pcs. (2 tbsp)
Onions 1-2 pcs.
Garlic 2-3 teeth.
Khmeli-suneli seasoning 1 tsp.
Vegetable oil for frying
Paprika, dark pepper, salt to taste

When fried, lobio is placed on a plate along with gravy, resulting in a very thick soup or stew with sauce. Serve cool with a small amount of gravy, supplemented with fresh herbs and bread. Bon appetit!

Lobio in a slow cooker

Lobio is a dish of beans stewed in sauce. It belongs to Georgian cuisine, so it is imperative to give this simple dish a special spectrum with the help of spices. Most multicooker models have a “Stewing” mode, or, more precisely, multicookers are actually designed for stewing, so they can handle making lobio perfectly!

Total cooking time – 8 hours 0 minutes
Active cooking time – 1 hour 30 minutes
Cost – average cost
Calorie content per 100 g – 269 kcal
Number of servings – 3 servings

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How to cook lobio in a slow cooker

Ingredients:

Beans – 1.5 tbsp. (200 ml)
Onions – 1 pc.
Garlic – 2 teeth.
Adjika – 1 tsp. or tomato paste
Khmeli-suneli – 1 tsp.
Mixed peppers - to taste
Vegetable oil – 1 tbsp.
Butter – 1.5 tbsp.
Walnuts - optional 0.5 tbsp.
Vinegar – 1 tsp. fruit

Read also: Tender salad

Manufacturing:

The easiest and much quicker way, which is important for saving your own time in the kitchen, is to take ready-made canned beans for lobio... All you have to do is add all the other ingredients on the list to it and simmer for a little while.

If you use dry beans, before cooking you need to inspect them, remove any warped beans and then soak them in cool boiled water for 10-12 hours. Usually, reddish or speckled red beans are used for lobio, but for home-made options, take any that you like or have: even snow-white, even black, even dark-eyed, or an assortment of different types.

Drain the water from the soaked beans, place the beans in the multicooker bowl and pour in the freshest cool water in an amount 2-3 cm higher than the level of the beans or as indicated on the bean packaging.
If your multicooker has a “beans” mode, then cook the beans on this automatic mode for the recommended time or for an hour. If there is no such mode, then set the “stew” mode for 1.5-2 hours and cook the beans in this mode for at least 1 hour.

After an hour, check the beans for readiness; they should be soft, but not falling apart. Peel the onion and garlic. Chop the onion, crush and chop the garlic clove. To the finished beans, add onion, garlic and tomato paste or adjika based on tomato paste.

Next, pour in the vinegar, add vegetable oil, a piece of butter and, if you wish, crushed walnuts in the amount of 2-3 tbsp.
Add salt, stir and continue simmering. Walnuts are a preferred, but still optional ingredient, because they are not for everyone, and also make the lobio heavier and more expensive.

When the onion has already softened, it’s time for spices, i.e. in about 15 minutes. The most popular Caucasian spice mixture is hops-suneli. It and the fragrant peppers will give the Georgian lobio that taste and smell. If you do not have such a ready-made consistency, then select the composition yourself from the following: ground peppers, spices and dry herbs in approximately equal parts - red pepper, allspice, dark pepper, coriander (cilantro), Imeretian saffron, basil, dill, savory, parsley, laurel, marjoram, fenugreek (utsko suneli).

Ready-made lobio, cooked in a slow cooker, add salt to taste as needed and accompany with fresh chopped herbs.
There is an option when part of the finished lobio, for example, its third part or 4th part, is pureed or crushed with a masher, and then combined with the main part of whole beans. Bon appetit!

Red bean lobio in a slow cooker

Red bean lobio in a slow cooker

The usual version of lobio with the use of a multicooker

Lobio in Georgian style in a multicooker-pressure cooker

Lobio with chicken

A little about the aspects

Lobio in a slow cooker

Ingredients

Photo of the finished dish

Step-by-step recipe with photos

Red bean lobio in a slow cooker

Lobio in a slow cooker

Choose where to save the recipe:

Would you like to keep this recipe for yourself? Select where:

How to cook lobio in a slow cooker

Would you like to keep this recipe for yourself?
Select where: