Red lobio: traditional bean recipe

Red lobio: traditional bean recipe

One of the more recognizable state dishes that glorifies Georgia throughout the world is lobio. The traditional recipe is prepared from red beans, but there are also dozens of other production methods. In most cases, the dish is a thick soup, a stew of stewed beans, seasoned with various herbs and spices. This rather unique treat is often eaten with bread and cheese. Among the other recognizable versions is lobio, which is served as a salad made with whole red beans. This type of serving is especially common in Kakheti. As a main dish, options based on pureed beans and green onions are also prepared. Or beans in tkemali - a dish prepared with the addition of a traditional version of Georgian plum sauce. Green beans are also used in some versions, such as lobio satsivi with fairly similar ingredients.

Traditional baked lobio

We suggest preparing a traditional bean recipe. The recipe is a thick soup with red beans, onions, walnuts and blue fenugreek, a flagship spice from the West Asian country. The dish is often served with cheese and ordinary Georgian corn bread called mchadi. The addition of walnuts and pomegranate molasses, as well as spices and herbs gives lobio a unique taste that anyone will appreciate.

Ingredients:

• 450 gr. dried red beans;
• 2 onions;
• 0.5 bunch of cilantro;
• 4 cloves of garlic;
• 1 tablespoon ground blue fenugreek;
• 2-3 bay leaves;
• 1 cup walnut kernels, finely chopped;
• 1 tablespoon lemon molasses;
• 1 teaspoon dark pepper, salt.

Garnish (optional):

• A few cilantro leaves;
• A few lemon seeds.

Traditional baked lobio

Manufacturing:

1. Authentic Georgian lobio is prepared from red beans. The traditional recipe is the thickness of a thick soup. Place the reddish beans in a large saucepan filled with 6 cups of water.
2. Add bay leaf and salt.
3. Cook over moderate heat until the beans are tender, at least 1 hour.
4. Wash the cilantro and chop finely.
5. Peel the garlic and place in a mortar.
6. Grind the cilantro, blue fenugreek, dark pepper, a pinch of salt and garlic in a mortar.
7. Peel and chop the onion.
8. In a frying pan with hot oil, fry the onion until transparent in the quantity as the traditional bean recipe advises. Continue the recipe by preparing the beans.
9. Drain the cooked beans into a convenient container so as to collect the water in which the beans were cooked in a glass. Save a glass of cooking water for next use.
10. Using the back of a wooden spoon, mash the beans in the bowl.
11. Add the ingredients that were crushed in a mortar, ground walnuts, pomegranate molasses, fried onions and vegetable oil to the beans.
12. Mash all the ingredients until a more or less homogeneous mass with small grains.
13. Add a cup of cooking water to the beans.
14. Place the ingredients in a saucepan and cook red bean lobio traditional recipe over medium heat for 4-5 minutes, stirring occasionally.
15. Usually served in clay pots, clay bowls can also be used.
16. To decorate the dish, add a pinch of lemon seeds and cilantro leaves.

Lobio salad

Beans are a necessary plant food that enriches the body with vitamins, minerals, and protein. Prepared in the form of a salad with the addition of fragrant herbs and spices, it will amuse you with the harmony of taste and relieve the feeling of hunger. And if you suddenly want something savory, fragrant and satisfying, repeat the red bean lobio salad. A traditional dish recipe will not take more than 30 minutes.

Ingredients:

• 450 gram can of beans;
• 7-10 sprigs of fresh cilantro;
• 1/2 jalapeno pepper;
• 1 clove of garlic;
• 1/4 cup walnuts;
• 1/2 reddish onion;
• 3 tablespoons white vinegar;
• 1 tablespoon vegetable oil;
• Salt and pepper to taste

Lobio salad

Manufacturing:

1. Peel, finely chop the garlic with a knife, and place in a bowl.
2. Wash the cilantro, chop finely, add to a bowl.
3. Core the pepper, rinse and chop into small pieces.
4. Peel the onion, rinse, cut into small cubes.
5. Finely chop the walnuts with a knife into the red bean lobio salad.
6. Place the beans in a colander, rinse off the sauce, and place in a bowl with the rest of the ingredients.
7. Season with salt, pepper, vinegar and sunflower oil, stir.

Lobio Mtsvanilit

Lobio Mtsvanilit is an ordinary Georgian very fragrant salad made from beans and fragrant herbs. Can also be served as a side dish. At first it was prepared only from dark red beans. It was soaked and then boiled. If you're avoiding the long manufacturing process, use organic canned beans that are good quality. Make this unique Lobio Bean Salad for dinner or take it to a picnic and it will dazzle your taste sensors with wonderful aromas.

Ingredients:

• 425 gr. red black beans;
• 425 gr. Cannellini beans or any other snow-white beans;
• 1/4 cup olive oil;
• 1/4 cup sherry vinegar;
• 2-3 teaspoons of honey;
• 2 cloves of garlic;
• 1 teaspoon coriander seeds;
• ½ bunch each of cilantro, parsley, basil, dill and tarragon;
• salt and freshly ground dark pepper to taste.

Lobio Mtsvanilit

Manufacturing:

1. To prepare red bean lobio salad, the recipe can be repeated using 2 methods. Use canned beans or boil dry ones. In the first case, wash the beans with boiled water and dry the water. In the 2nd - soak overnight (that is, in the dark) , boil in salted water with bay leaf for flavor.
2. Mix the cooked beans in a large bowl.
3. Rinse the herbs, finely chop them so that you get at least 2 cups of chopped herbs. Place the herbs in a bowl with the beans.
4. Peel the garlic, chop finely with a knife.
5. Coriander seeds should be crushed; if necessary, chop additionally with a knife.
6. Prepare a dressing for traditional red bean lobio salad. Add oil, vinegar, honey to a mixer bowl and beat until emulsified. Add coriander, garlic, stir.
7. Salt and pepper the contents of the bowl.
8. Add sauce, stir.

Lobio with nuts

The “cornerstone” of almost all Georgian dishes are walnuts. They are added everywhere: in both sweet and savory treats. The usual Georgian salad lobio is no exception. Thanks to the presence of perfectly cooked beans and the warming color of the chili pepper, it is perfect for a snack. But it also goes well as a salad or as a base for a vegetarian burger. Versatile and tasty, red bean lobio salad is a good source of protein. We offer a traditional recipe with nuts below.

Ingredients:

• 1.5 cups dried beans;
• 1/2 salad onion;
• 1 jalapeno pepper,
• 2 cloves of garlic;
• 2 tablespoons chopped fresh coriander;
• 1/3 cup of walnuts;
• 3 tablespoons white wine vinegar;
• 2 tablespoons olive oil;
• Salt and pepper to taste.

Lobio with nuts

Manufacturing:

1. Soak the beans overnight (that is, after dark) in cool water.
2. Place the beans in a large saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 30-50 minutes, or until the beans are tender. After cooking, discard in a colander and wash with cool water. Cool and dry to prepare red bean lobio salad, a traditional recipe with nuts.
3. While the beans are drying, use the time to prepare all the other ingredients.
4. Peel, rinse, chop the onion and garlic.
5. Finely chop the jalapeno pepper. You can remove the seeds if you want the dish to be more tender.
6. Use fresh coriander, finely chop.
7. Combine Spanish onions, chili peppers, garlic, coriander, chopped walnuts and beans in a bowl.
8. To make the sauce, use a blender or an ordinary jar. Step 2: Measure vinegar, olive oil, salt and pepper into a jar, cover and shake until combined.
9. Pour the dressing over the red bean lobio salad and toss well.
10. Adjust seasoning to taste (add more salt, pepper, coriander or garlic to taste) and serve.

Spicy lobio salad

“Every Georgian dish is a poem,” said Alexander Pushkin. The painstaking balance of spices and herbs in any dish of this cuisine is like a beautiful poem. Red bean salad called lobio is no exception.

The earthy sweetness of the beans is mixed with the tartness of the lemon and the catchy greenish pungency of the herbs. A velvety nut sauce completes the combination, lending the deepest, most complex flavor to red bean lobio salad. The traditional recipe is quite simple to make. The only labor-intensive process is preparing the beans. Almost all chefs are categorically against using canned beans. But if you don't have time, just use it.

Red bean lobio

Lobio is a common vegetable dish of Georgian cuisine, the main and almost only ingredient of which is grain or green beans, and also includes onions, garlic, walnuts and a certain amount of fragrant oriental spices. Despite its simple and cheap composition and simple production method, lobio can truly amaze and amuse not only vegetable eaters and vegetable lovers, but also all other children and adults, because this snack has a very exciting special taste that perfectly warms up the appetite, and a rich, thick mixture that satisfies hunger and prevents overeating in the future. This dish is an excellent substitute for a salad, but if desired, it can also serve as a side dish, and in addition, it can completely become the basis of nutrition for fasting people who do not eat meat, because beans are very rich in protein, which is a building material for the whole body, so it can replenish supplies of this valuable substance, which can suffer from significant restrictions in the diet.

The traditional version of this Georgian snack for us is red bean lobio, which can be prepared all year round from dried beans, while the most difficult, or rather the longest, part of this process is to boil the dried beans until tender, and other manipulations require a small amount of time and skills , because the recipe belongs to the easiest level and is suitable even for beginners. Thanks to the highest content of vitamins, minerals, fiber and protein, this dish is a true find for supporters of a healthy lifestyle, but in addition to its usefulness, lobio has a completely unique and unlike anything else taste, which you should definitely try if you are still unfamiliar with this Caucasian dish. Rich, meaty grains of red beans in combination with fried onions, walnuts and a bouquet of seasonings make a rather unusual, but at the same time very tasty and fragrant cool snack, which has an almost narcotic seductiveness, because it is frisky, but fortunately not at all dangerously addictive :) There is no need to be afraid, but you should definitely try!

Necessary information

How to cook red bean lobio - a traditional recipe for lobio with walnuts with step-by-step photos

INGREDIENTS:

• 1 tbsp. red beans (200 g)
• 1 Wed. onion
• 25 g walnuts
• 2 – 3 cloves of garlic
• 30 g cilantro
• 2 – 3 tbsp. l. vegetable oil
• salt, 1/2 tsp. sweet paprika, 1/2 tsp. ground coriander

COOKING METHOD:

1. In order to prepare savory red bean lobio according to the traditional recipe, first you need to boil the beans. To make it cook faster, it is better to soak it in cool water for several hours, otherwise the manufacturing process may drag on indefinitely. Before cooking, you should drain all the water from the soaked beans, rinse them under the tap and pour in 3–4 glasses of fresh cool water, then bring to a boil and cook for 1–1.5 hours at a low simmer until they become soft and some of the grains begin to crack. . It is necessary to salt the beans only at the very end of cooking, after which they need to be discarded in a colander, reserving about a glass of the water in which they were cooked.

2. While the beans are cooking, the onions need to be peeled and cut into thin half rings.
Peel the garlic cloves, crush them with a knife and chop finely. 3. Grind the walnuts using any convenient method, for example, in a blender until they become small crumbs.
4. Heat vegetable oil in a frying pan, add onions and fry them over medium heat for 8 - 10 minutes until soft and transparent.

5. Add boiled beans to the onion and lightly mash them with a masher so that some of the grains fall apart and make a thick, porridge-like base for this snack for us.
Simmer the beans and onions over low heat for 5 - 7 minutes, stirring the dish occasionally. 6. At the end of cooking, add nuts, garlic, finely chopped cilantro and dry spices to the lobio, add salt as necessary and after a minute remove from the stove. Then pour in about half a glass of the broth left after cooking the beans and stir so that the dish is not too dry.

In principle, lobio can be eaten warm and used as a side dish for meat dishes, but it is usually eaten one hundred percent chilled, since in this form its taste is fully revealed.
Spicy and special red bean lobio, prepared according to this common traditional recipe, is a very tasty and filling dish, which is also perfect for a Lenten table.
It is easy to prepare and quickly relieves hunger, so it can serve as a versatile cool snack for various occasions. Bon appetit!

Amazing the family: preparing red bean lobio in Georgian style

Bean lobio is one of the state dishes of Georgia. Not a single feast is complete without a fragrant spicy dish. It’s not at all difficult to prepare, just follow the technology and adhere to the recommended proportions of ingredients. Pamper your family with an extraordinary dish that combines satiety and benefits.

Regular Georgian red bean lobio recipe

Traditional lobio comes out very fragrant and appetizing. The dish is perfectly mixed with vegetables and the freshest bread, the crumb of which can be dipped in a spicy sauce.

Products for lobio in Georgian:

• 400 g dry red beans;
• 1.5 l of water;
• 2 onions;
• 70 ml vegetable oil;
• 5 cloves of garlic;
• 2 tsp. khmeli-suneli;
• 2 tbsp. l. balsamic or wine vinegar;
• 1/3 tsp. dry hot reddish pepper;
• 1 tbsp. l. ground coriander;
• 100 g of fresh cilantro;
• salt to taste.

Recipe for making lobio in Georgian:

Soak the reddish beans in water for 3 hours. It will be perfect if you leave it overnight (that is, the dark time of day)so that it swells. In this case, the beans will cook faster and will taste more tender.

The best way to soak beans is in a bowl with tall sides.

Make sure the beans don't boil too much.

It is better to fry onions in a non-stick pan

The burning beans will absorb the taste of the onion, this will make the lobio very tasty

It is better not to replace fresh herbs with dried ones.

The fresher the garlic, the more flavorful it is.

If you are afraid of overdoing it with spices, then add them evenly

Ready-made red bean lobio in Georgian can be eaten both hot and cool

If a product like beans causes heaviness in your stomach or gas, then there is a life hack for this. After the water boils for the first time, drain it and pour boiling water over the beans. This will make the dish easier to digest.

Lobio with tomatoes and walnuts

In Georgia, lavash or corn flatbreads - mchadi - are served with lobio as bread. They are very tasty to collect sauce from a plate, or to scoop up a dish as if with a spoon.

Walnuts for lobio should be fresh and without bitterness

Products for lobio with walnuts:

• 400 g dry red beans;
• 1.5 l of water;
• 3 onions;
• 70–80 ml vegetable oil;
• 3 ripe tomatoes;
• 200 g walnuts without shell;
• 1 tsp. utskho-suneli;
• 1 tsp. dry savory;
• 5 cloves of garlic;
• a pinch of sugar;
• a bunch of fresh cilantro or parsley;
• salt and hot reddish pepper to taste.

Step-by-step {instructions} for making lobio with nuts:

Reddish dry beans must be soaked in cool, unstained water for 3–4 hours or overnight (that is, the dark time of day).

Contaminated beans must be washed before soaking.

When the shell of the beans bursts, it means they are ready.

Burning beans perfectly absorb the aroma of spices

Greens are a necessary ingredient in lobio

A sharp knife is useful for cutting onions.

Adding tomatoes to lobio makes the dish taste a little sour

Let the onions turn golden, this will give the lobio a pleasant smell

Nuts do not need to be peeled

Lobio with tomatoes and walnuts has a rich taste

Lobio with pomegranate and adjika

In this recipe, the famous Georgian adjika is a full participant. It will give the dish a sharpness and a pronounced smell of spices. But keep in mind that due to its excessive sharpness, such lobio is not recommended for children.

To make lobio, the pomegranate must be fresh and juicy.

Ingredients for lobio with adjika and pomegranate seeds:

• 300 g red beans;
• 1 liter of water;
• 1 tsp. adjika;
• 1 onion;
• 5 cloves of garlic;
• 1 tsp. wine vinegar;
• 1/2 lemon;
• 50 ml vegetable oil;
• 1 tbsp. l. butter;
• 12 tsp. black pepper;
• 1 tsp. ground coriander;
• 1 tsp. khmeli-suneli;
• 50 g cilantro;
• a pinch of dry mint, savory and basil;
• 1 tsp. Sahara;
• 50 g walnuts for decoration;
• salt to taste.

Recipe for lobio with pomegranate:

Leave the beans soaked in cool water for 3-4 hours or overnight (that is, the dark time of day). Then wash and cook over low heat.

Beans cook well covered

Fry the onion and garlic in oil

Pound beans comfortably in a bowl with the highest walls

Fresh cilantro - mixes perfectly with beans

Lobio can be comfortably cooked in a deep saucepan

It is best to use a clay mortar; a wooden mortar can impart an off-odor to the nuts.

The freshest and juiciest pomegranate will decorate the lobio and complement its taste

Lobio with adjika and pomegranate is very fragrant and spicy, it is perfect to serve with a sweet and sour drink

It is better to keep a pan of beans soaked in water in the refrigerator. This is due to the fact that all legumes contain substances that cause the fermentation process in heat.

Video: principles of making lobio from Ilya Lazerson

I often cook lobio. This dish has come to the rescue more than once during Lent, helping to vary the family’s diet. At the moment I cook it several times a week as a spicy appetizer for meat and vegetable dishes, also for guests.

Lobio greatly decorates the feast, especially if you decorate it with colorful lemon seeds or walnuts. The smell, the appearance, and the taste - this dish is fun and creates a solemn mood. From time to time I add almonds instead of walnuts. I don't see how this is true for a regular recipe, but we quite like it. It turns out to have a slightly unusual taste. But no worse than with walnuts.

There are a huge number of recipes for making lobio - every region of Georgia has its own version of this tasty dish. But its basis is still primarily beans, herbs and spices. The dish is breathtakingly tasty, and at the same time very cheap.

How to create red bean lobio according to a traditional step-by-step recipe with photos

Lobio is a dish made from beans, most often red, seasoned with various Georgian spices. I would like to offer you two options for making it.

Georgian red bean lobio recipe

Ingredients

How to choose beans for lobio

When choosing grain beans, pay attention to the surface of the grains. It must be smooth and even, without wrinkles or breaks. It is very important to know how long ago the collection was collected. The older the grain, the longer it will take to make it.

You can also make lobio from canned red beans .

Step-by-step production

1. Wash 200-220 grams of red beans in running water. Remove floating beans. Fill with cool water so that there is twice as much water, and leave the beans overnight (that is, in the dark) or for 12 hours to swell.
   
2. Place the swollen beans in a saucepan, pour in 0.7-0.9 liters of water, so that the water covers the beans 2-3 centimeters above.
   
3. Put the pan on the fire. After boiling, remove the foam, add 1-2 bay leaves and 3 pieces of aromatic and dark peppercorns. Reduce heat, cover the pan with a lid and cook over low heat for 1 hour.
   
4. At the end of cooking, add 1 heaped teaspoon of suneli hops, the same amount of ground coriander, ground reddish hot pepper on the tip of a knife and 1 teaspoon of salt. You may need more salt, taste and add salt to your own taste.
   
5. Let our beans cook for a couple more minutes.

Using this recipe you can prepare red bean lobio for the winter. To do this, place the finished dish in sterilized jars, cover with lids and sterilize for about half an hour. Then take out the tanks with lobio, roll them up and leave them to cool, wrapped in a blanket.

Video recipe

Dear housewives and novice cooks! In this short video you will see how red bean lobio is prepared according to a traditional Georgian recipe. The creator will show you how to easily and quickly chop walnuts.

Red bean lobio recipe in a slow cooker

Ingredients

Each multicooker usually comes with a multi-cup. Basically, all multicooker manufacturers make a regular 180 ml plastic glass. If you don’t have one, use an ordinary faceted glass, then you will need to take 2.5 glasses of beans.

Step-by-step production

1. Wash 3 multi-cups of beans a couple of times and remove spoiled beans. Next, the beans must be filled with cool water with the addition of 1 teaspoon of baking soda and left for at least 3 hours to swell. The baking soda will soften the beans and help them cook faster.
   
2. After 3 hours, rinse the beans with clean water a couple of times to remove the taste of soda.

Video recipe

After watching this excellent video about making lobio, you will see how delicious the finished dish is.

Tips for making and serving

In order to significantly reduce the cooking time of beans and improve their absorption by the body, it is recommended to thoroughly wash the beans and be sure to soak them in cool water for several hours.

To get rid of harmful substances in red beans, you can use several methods.

• The first method is to boil the beans for a few minutes, cover them with a lid, and then let them sit for about 2 hours.
• Another method would be to simply soak in cool water for at least eight hours.

It is best to soak the beans overnight (that is, in the dark) . Before cooking, beans must be washed with clean water.

Lobio can be served either cool or hot. Lobio can serve as a side dish, or perhaps as a main dish. In Georgia, lobio is sprinkled with pomegranate seeds or reddish onions pickled in vinegar before serving.

Try making red beans as a side dish. This dish will diversify your daily menu. Grain beans are a very necessary product. You can prepare various dishes from it. Every fall I cover the beans in tomato sauce for the winter. This recipe was passed down to me by my grandmother. I also use my grandmother’s recipe to prepare lecho with beans for the winter. It’s very convenient; you take out a jar in the winter, heat it up, and you have a ready-made, fragrant dish on your table. Not long ago I tried to make bean paste. My family really liked this pate.