Georgian red bean lobio: classic step-by-step recipes, photos and videos

Classic 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 cool chacha won't hurt. The recipe for lobio with walnuts described below is not a dogma, but a procedure, following which you will prepare a traditional 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.

Ingredients

To prepare 4 servings of red bean lobio with walnuts, you will need the following products:

• 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

Untso-suneli, khmeli-suneli, coriander can be replaced with adjika. Add celery, or rather celery greens. You don’t have to chop it, but put it in a bunch at the end of cooking and then remove it. Thyme will not be amiss; it has a strong taste and a couple of sprigs will be enough. Basil will also add piquancy. You can add more green basil; it has a milder taste, unlike lilac.

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

Preparation step by step:

It is recommended to soak beans (and other legumes) in water for 12 hours or overnight before cooking. 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 cold 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. Correct readiness is determined by external signs and taste. The beans should burst and become very tender in taste and easy to crush 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 preparing bean broth to obtain the desired consistency.

Any type of onion is suitable for this dish. Excellent selection of shallots. It has a mild taste. The onion calculation looks like 1/3 for every half a kilo of beans. The onion is finely chopped and sautéed in vegetable oil.

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

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.

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 are mixed together, 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.

Place sautéed onions with vegetable oil into the cooked beans and let them simmer for 10 minutes. Next, add nut-garlic paste, spices, and a green mixture of herbs. If the consistency 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.

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

Description of preparation:

Beans with nuts are a delicious dish with a Georgian twist, full of vitamins and fiber.
It goes well with any meat, and is just as good on its own. And although it is not so easy and quick to prepare, the result is worth it. And the recipe for beans with nuts will help you do everything correctly and without mistakes. Purpose: For lunch / For dinner / For the holiday table / New Year / Inexpensive / Healthy lunch Main ingredient: Vegetables / Legumes / Beans / Nuts / Walnuts / Red beans Dish: Hot dishes

Quick step-by-step lobio recipe with photos

The classic cooking option involves a long cooking time. But now you can find out how to quickly cook lobio from beans.

You will need:

• Beans – 1 cup;
• Onion – 1 piece;
• Carrots – 1 piece;
• Tomatoes – 3 pieces;
• Garlic – 2 cloves;
• Tomato paste – 3 tablespoons;
• Flour – 1 tablespoon;
• Sugar – 5 grams;
• Khmeli-suneli seasoning;
• Greens: cilantro and any other favorite herb;
• Salt, freshly ground pepper;
• Vegetable oil.

Preparation:

The beans need to be washed; to do this, fill them with water and leave for a couple of hours. Then repeat the procedure. Use only cold water.

Place the beans on the fire in a saucepan filled with water without salt (adding cold water in portions for faster cooking).

The broth is prepared for at least an hour. After cooking, when the beans are ready, transfer them to another container. But don’t pour the water out from under them.

Peel the onions and carrots and chop finely. It will be more convenient to grate the carrots in a large compartment.

Place vegetables in a pre-oiled and preheated frying pan. Fry for about three minutes.

Add a tablespoon of flour and tomato paste to them. Mix well and fry for one minute.

Add a pinch of sugar, necessary seasonings and salt and black pepper.

Gradually add the liquid in which the beans were cooked to the frying pan. As a result, you should get a consistency similar to sour cream.

Add the beans to the sauce and mix well. Lobio should be simmered for ten minutes. After this, turn off the heat.

Chop the garlic and herbs very finely, it will come in handy a little later.

The stewed beans should cool.

The dish is consumed when it reaches a temperature of about forty degrees. The mixture with herbs is added, mixed, and the lobio is ready to serve.

Lobio in a pot

This cooking method is one of the popular ones. Using pots allows you to give the dish a special taste.

Prepare from the following ingredients:

• beans – 300 g;
• water – 400 g;
• onions – 2;
• capsicum – 3 g;
• cilantro – 3 g;
• mint – 3 g;
• savory – 3 g;
• garlic – 3 cloves;
• salt.

Cooking process:

1. The legumes are sorted, washed and placed in a special pot called a kotani. Water is poured there and the product is left to cook. Cooking will take at least 2 hours. As the liquid evaporates, it should be added.
2. The chopped onion is added to the beans. Garlic cloves are crushed and added to the dish when the beans are boiled. After it you need to send chopped greens. The capsicum is crushed and also added to the mixture. Knead the finished beans with a spoon, sprinkle salt and, after boiling the food for about 5 minutes, turn off the heat.

How to make red bean lobio

The classic lobio recipe can help you get acquainted with this dish, and this is the best option to understand how tasty this appetizer is.

You will need:

• Beans – 300 gr;
• Celery (stem) – 120 g;
• Garlic – 20 gr;
• Bulbs – 300 gr;
• Tomatoes (preferably Baku) – 100 g;
• Red pepper (capsicum) – 15 g;
• Basil – 4 g;
• Celery (it is better to use leaves) – 50 g;
• Cilantro, parsley or other greens;
• Khmeli-suneli seasoning;
• Adjika;
• Bay leaf;
• Freshly ground pepper, salt.

Step by step recipe:

1. It is necessary to prepare the beans by sorting them out and throwing out the cracked beans.
2. Rinse in water at approximately 40 degrees several times.
3. Now it needs to be cooked. Cover the beans with water (proportions: one part grains to five parts water) and leave them for at least ten hours, avoiding warm places.
4. After this time, rinse the grains again and fill them with water again (proportions 1 to 1). Place the pan or other container containing the beans on the stove and bring to a boil without using a lid.
5. While the water is boiling, add one piece of celery, bay leaf, and onion and leave to simmer over low heat. Make sure that the beans do not burn at the bottom of the pan by stirring constantly.
6. Finely chop the remaining onions into cubes. Chop or grate the garlic, mix with chopped pepper and salt. It is better to do this in a special mortar. Continue until you are sure that the contents have turned into a kind of porridge.
7. Chop the greens you like.
8. Ten minutes before the beans are ready, remove the onion and celery from the pan.
9. Stirring slowly, add the chopped onion and half of the pepper-herb mixture to the beans.
10. Stir the dish constantly and bring it to readiness.
11. Remove the pan from the heat.
12. Fresh tomatoes need to be ground into a homogeneous puree, first doused with boiling water and peeled.
13. Combine tomatoes and mixed greens with pepper and garlic.
14. Toss this over the beans.
15. Add a little adjika, suneli hops and other favorite seasonings, salt and pepper.
16. After mixing thoroughly, cover the dish with a lid and set it aside for thirty minutes without allowing it to cool. During this stage, the lobio absorbs all the aromas and aroma of the seasonings.

Many housewives don’t know what to serve lobio with, but in fact the serving is traditional. The dish is often accompanied by cheese and any kind of pickling, and it is decorated with hot pepper and sprinkled with cilantro.

From green

Ingredients:

• Green beans – 300 grams (fresh or frozen)
• Onion – 1 piece (small)
• Walnuts - 1/2 Cup
• Garlic - 2-3 cloves (to taste)
• Green cilantro – 1 bunch
• Wine vinegar - 1 tbsp. spoon
• Salt - 0.5 teaspoons (to taste)
• Khmeli-suneli - 1 teaspoon (to taste)
• Ground red hot pepper - 1 pinch (to taste)

Preparation:

Boil the beans in lightly salted water for about 10 minutes. Then transfer the pods to a bowl of ice water for a few minutes. Squeeze the cooled beans and pass them through a meat grinder or grind them with a blender. Chop the onions and cilantro very, very finely. Grind the nuts in a blender and add them to the bean mixture. We also send chopped greens and onions there. Add chopped garlic, vinegar and all other spices. Mix until smooth. From the resulting mass you can make cutlets or balls. And serve, garnished with pomegranate seeds, nuts and herbs. Or lay it out and decorate it beautifully in a salad bowl. Place in the refrigerator for at least an hour and then serve.

Megrelian bean lobio

This method of cooking is popular in the western Georgian regions. The dish in this variation goes great in combination with different types of meat and vegetables. The difference from other options is that the beans are not completely boiled.

You will need:

• Beans (red variety) – 1 cup;
• Bulbs – 2 pieces;
• Garlic – 5 cloves;
• Walnuts - a large handful;
• Coriander (ground) – half a teaspoon;
• Hot peppers;
• Parsley and other herbs;
• Rast. oil.

1. The beans must be prepared by first sorting out the crushed grains and rinsing them under cool water.
2. Soak the beans for several hours. The most convenient option is to leave it overnight.
3. Place the grains in a saucepan and add water (proportions: one part beans to three parts water).
4. Cook for 1 hour.
5. 10 minutes before the end of cooking, move the beans so that the water drains from them.
6. Peel the onions and chop into small pieces.
7. Chop garlic and walnuts.
8. In order to fry, you need to fry the onion and garlic in a heated frying pan with a small amount of oil. When golden brown, add the walnut mixture.
9. The boiled beans need to be crushed a little. To do this, it is convenient to take a masher. But this must be done in such a way that most of the beans remain intact, and the resulting mass is slightly heterogeneous. This step is required.
10. Chop the greens very finely and combine with roast, beans and your favorite seasonings.
11. Leave the lobio to simmer for 5-10 minutes so that it absorbs the aroma of herbs and spices.

This option is recommended to be served hot and as a side dish.

healthy lifestyle

Adherents of a healthy lifestyle would do well to know that beans are widely used in folk medicine. They have a lot of vitamins and minerals. Beans contain easily digestible proteins, vitamins B1, B2, B6, PP, vitamin C. Beans also contain copper, potassium and zinc, and a large amount of iron necessary for the body. And most importantly, beans do not lose their beneficial qualities during cooking.

One serving of lobio contains:

• 251 kcal
• 19.1 grams protein
• 1.1 grams fat
• 41.2 grams carbohydrates

Lobio with ham

This option is ideal for those who are on PP (proper nutrition) and love spicy food. The huge amount of protein and incredible taste will make you fall in love with this recipe. If desired, you can replace the ham with sausages or a type of meat such as dry beef.

Needed for the recipe:

• Beans (red variety) – 800 grams;
• Ham (or other meat) – 350 grams;
• Garlic – 4 cloves;
• Onions – 3 pieces;
• Pork fat or lard – 90 grams;
• Tkemali sauce;
• Coriander;
• Basil;
• Bay leaf;
• Salt, freshly ground pepper.

1. Before cooking, you need to rinse the beans and soak them for several hours. After time has passed, the water must be drained. If you decide to use dry meats, then you should soak them in a separate container.
2. If you decide to make lobio in pots, then transfer it there. If there is no such desire, use a deep saucepan or saucepan.
3. Using water (not from the tap), you need to pour the beans so that it is 2 cm higher than them.
4. Cut the ham or other meat product into small pieces.
5. Grind the chili pepper.
6. Place the chopped ingredients over the beans, adding spices, herbs (if dried) and bay leaf.
7. Now put the resulting mixture on low heat. Simmer for two to three hours.
8. At the stage when the meat and beans are soft enough, press the beans down a little with a wooden spatula.
9. If you want, you can add a little clean water to thin the dish.
10. Chop the onion and garlic into small pieces.
11. Grease a frying pan with lard or other fat, heat it up and place onion with chopped slices on it.
12. Chop the greens.
13. Combine the resulting mixture and greens with beans.
14. Season with tkemali sauce and mix thoroughly.

This incredibly tasty and rich dish is suitable for those who are fasting and want to prepare a real culinary miracle at home.

The peculiarity of Georgian cuisine is its incredibly rich taste and richness of aroma, but at the same time the dish is lean and dietary. Bean lobio is quite simple to make, but if you missed some point, you can turn to the recipes filmed for help. Be sure that you will succeed, and this dish will conquer a separate niche in the diet in your family.

Traditional recipe

You will need:

• 500 g green beans;
• 20 ml lemon juice;
• 5 sprigs of cilantro;
• ¼ pod of hot green pepper;
• 140 grams of nuts (walnuts);
• hops-suneli to taste;
• 3 cloves of garlic;
• pomegranate seeds;
• add salt to taste.

Cooking: 35 minutes.

One serving: 205 kcal.

Preparation:

1. Boil the green beans for 7 minutes over low heat; at the end of cooking, drain the water and cool the vegetable.
2. Grind the nuts in a meat grinder using a fine grid. Grind the garlic, passing it through a press, grind the cilantro in a blender bowl. Combine all prepared products, pour in lemon juice and mix thoroughly.
3. Place the middle rack on the meat grinder and pass the beans through it. Add nut mass and suneli hops to the vegetable puree.
4. Form small round cutlets from the prepared mixture. Serve on a beautiful plate.

Sometimes pkhali is served as a pate, placed in a bowl.