How to make lobio from green beans in Georgian according to a step-by-step recipe with photos

This is the name of a bean dish. It can be anything: legume or grain. The word “lobio” itself means one of the types of beans called “lobia”, otherwise known as hyacinth beans. Previously, it was from this variety, which was the most delicious and productive, that various dishes were cooked. They were all called lobio.

Now only the name remains, but completely different types of beans are used. In the modern version of lobio, green, red, and variegated beans are used. Both the grains and the pods themselves are prepared. Most often, the beans in green beans develop very poorly.

And, on the contrary, in varieties (shelling or grain), where the beans are quite large, the flaps are very hard and contain a lot of coarse fibers. Which makes dishes made from them practically inedible. Here we will present bean lobio recipes that use only the pods. In another way it is called asparagus.

Benefits of lobio

It tastes like asparagus. Its calorie content when cooked is very low. Depending on the variety - from 42 to 50 kcal per 100 g of boiled or stewed green beans. Its high fiber content makes it an excellent side dish for those looking to lose weight. Lobio, thanks to beans, contains all the vitamins (especially a lot of vitamin K, necessary for protein synthesis).

Green beans contain almost all micro- and macroelements. Manganese, magnesium, phosphorus and iron stand out for their significant amounts. Lobio is a fairly simple dish containing a lot of vegetables (tomatoes, herbs, onions and garlic). They make up about half or a little more than half of the entire dish. Each of them brings its own benefits.

Georgian lobio from green beans with meat

Of course, lobio is a vegetarian dish because it is made from vegetables. And despite the fact that it contains protein products - beans and nuts, men may find the dish not filling enough. Therefore, housewives complement the dish with beaten egg or meat. I would like to introduce you to another option for preparing a Georgian dish - with chicken. Watch the video recipe, it’s quite simple and quick to prepare.

Take this amazing masterpiece of Georgian cuisine into your culinary treasure chest and delight your loved ones with simple and delicious food!

Friends, I’m always glad to see you on the pages of my blog, write comments, vote with stars, share your favorite materials with your friends by clicking on the social buttons, bookmark interesting recipes so as not to lose them. Best regards, Love.

Classic lobio recipe (the simplest option)

This option will appeal to those who love lobio, but do not have time for lengthy preparation of all the ingredients. Of course, a dish with tomatoes is beautiful and tasty, with a pleasant acidity, but not everyone has time to peel the tomatoes. Can be prepared with tomato paste. This will also be tasty, but not very healthy.

This option is for those who love Georgian cuisine and who always have onions, garlic, real adjika from peppers, or at least fresh herbs in the kitchen. You don’t need to prepare anything in advance; you only need to stand in the kitchen for 5 minutes: peel, cut, put, mix. You can go about your business for the next 10-15 minutes.

Components:

• green beans - 500 g;
• garlic - 4 cloves;
• onion - 1 large onion;
• adjika - 1 tablespoon;
• flour - 1 tablespoon;
• water - ½ cup;
• vegetable oil;
• salt.

Preparation:

1. To prepare everything quickly, follow the sequence of steps. First of all, you need to peel the onions and garlic. Garlic is easy to peel if you first soak it in cold water for an hour.
2. Pour cold water over the beans and put on fire.
3. While the beans are boiling, finely chop the onion and put it in a frying pan to fry.
4. Chop the garlic too or squeeze it through a press.
5. Place a spoonful of flour into the cooked onion and fry it for 1 minute. Send half the garlic there.
6. Pour half a glass of water, adjika, mix everything.
7. As soon as the mixture boils, you need to pour it over the boiled beans. Mix everything and leave to simmer over low heat for 10 minutes. The amount of liquid in the lobio should not be very large; it barely covers the beans.
8. Finely chop the greens.
9. At the end of cooking, salt the lobio and cover with a lid so that everything is properly infused.

STEP-BY-STEP COOKING RECIPE

Step 1

Boil the beans in boiling salted water for 5 minutes. Place in a colander to drain excess moisture.

Step 2

Grind the nuts into crumbs. Chop the garlic finely. Stew beans mixed with nuts, garlic and spices in sunflower oil. All this will take no more than 5 minutes. Finally, add chopped cilantro and suneli hops, as well as pepper and salt. The dish can be eaten both warm and cold.

Helpful advice

The dish goes well with pomegranate seeds. They can be added at the very end.

Note to the hostess

Since we are having a Lenten recipe competition, I excluded wine from the ingredients. The dish turns out great without it. But “in isolation from fasting” you can add 1/3 of red wine when stewing - the texture will be more delicate.

Illustrations for the material: Photo of the user, author of the recipe

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COMMENTS

Lobio with tomatoes and herbs

This is a very tasty recipe. Even those who have never eaten lobio will like the dish. The main thing is to prepare all the products in advance so that they are at hand. The longest operation can be considered peeling and slicing tomatoes.

Things will go much faster if you use a trick. First, all the tomatoes need to be cut crosswise (near the “tail” or on the opposite side), and boil water. Immerse all the tomatoes for 5-10 seconds and place them in a colander. Now the skin will come off very easily.

Components:

• green beans - 1 kg;
• tomatoes - 500 g;
• sweet pepper - 2-4 pieces (to taste);
• garlic - 4-5 cloves;
• onion - 2-3 onions;
• vegetable oil;
• any greens to taste;
• salt.

There should be a lot of greens in this dish. It could be basil, cilantro, dill or parsley. You can combine in any proportions.

Preparation:

1. First of all, you need to peel and cut the tomatoes. The pieces need to be made arbitrary, since they are intended for the sauce.
2. Bell peppers are cut into large squares.
3. Finely chop the onion and fry it in vegetable oil until tender.
4. Add pepper to the onion and fry it for 2 minutes along with the onion.
5. Add chopped tomatoes and half a glass of water to the mixture. Everything is stewed under a closed lid for 15 minutes.
6. At this time, you can prepare the beans. Before cooking, remove the hard parts and cut it into convenient pieces, 4-5 cm long.
7. Boil the beans in salted water for no more than 5 minutes (from the moment of boiling).
8. The greens and garlic need to be finely chopped.
9. Place boiled beans in a frying pan and add salt. Add herbs and garlic there. Now you need to turn off the gas, let the dish steep for about 10-20 minutes.

How to cook lobio from green beans in Georgian style

We will need:

• green beans -1 kg
• walnut - 100 gr.
• onion - 2 pcs.
• tomato - 1-2 pcs.
• bell pepper - 1 pc.
• garlic -3 cloves
• greens - parsley. cilantro, basil - bunch
• spices - paprika, cumin, thyme, oregano, hops-suneli
• salt, ground black pepper
• red capsicum and peppercorns
• vegetable oil -4-5 tbsp. spoons

Preparing Ingredients

The cooking process must be divided into two stages. The first is preparation, the second is actual preparation! The dish will be prepared very quickly. All we will do is stir and add the following ingredients. Therefore, we will immediately wash everything, cut it and put it on the table. Because in a hurry it is very easy to forget something.

1. The longest part is peeling the beans. If you have it frozen, and it can also be used, then of course there is no hassle with it, it is already cleaned and completely ready for use. I have a fresh product. I was lucky enough to buy it at a wholesale vegetable market. It's only the end of June, she usually appears later. But good luck, I went to the market for one, and saw another! It was a sin not to buy! Fresh beans make the dish especially tasty.

Here it is not entirely green, but with purple streaks. But during the cooking process, the color will become more uniform.

2. The vegetable must be thoroughly washed in running water. Then leaving it in the water and pulling out one pod at a time, we cut off its tail. And if there is a hard side vein, remove it too, pulling it from one edge. My pods are still young, practically without beans, and the hard vein has not yet formed. Therefore, after washing it and cutting off the tip, I cut it into two halves. The pods are quite long, and it will not be very convenient to eat them. Length 4-5 cm, it will be what you need.

3. While washing, cleaning and cutting the pods, put the water in the pan on the fire. And bring it to a boil.

4. Place the prepared pieces in boiling water and boil for 10-15 minutes. Cooking time depends on the condition of the pods. If you removed hard veins from the sides, then cook for 15 minutes, but if there were no veins, then it will be enough to cook for 8-10 minutes. No need to add salt. All legumes are salted almost at the end of cooking.

When preparing dishes from red beans, they are first soaked in water for 8-10 hours. And green beans must be boiled. This is done so that when soaked and boiled, oligosaccharides dissolve in water. This is the sugar that beans contain and is not digested by the human body. It is this that causes gas formation, and of course complicates the digestion process.

After boiling, drain the water through a colander. And leave the product to cool a little.

5. While the beans are boiling, you can chop the onion. I take two large onions. I like it when there are a lot of onions. Any dish with it becomes more juicy and tasty. We cut it into cubes, not small, but not large either. No more than 1 cm in size, maybe smaller.

To prevent the onion from eating our eyes, we wet the halves and the knife with cold water. I always leave the tail on the onion. Holding onto it, the onion will be cut much easier and thinner.

6. You also need to put the kettle on in advance. And pour boiling water over the tomato. If you have a large specimen, 250-300 grams, then it is enough to take one. If less, then prepare two.

In winter, when tomatoes are in greenhouses, you can use tomato paste and tomatoes. Or just tomato paste. Or take adjika instead of both. This will only change the taste slightly, but the essence will remain the same.

7. Hold the tomato for 20-30 seconds. in boiling water on one side, turn it over for the same time on the other side. Then the tomato must be peeled. To do this, pick it up with a knife, pull the edge and the skin will easily come off.

8. Cut the vegetable. You can do this any way you want. You can use cubes, you can use rings or half rings. I cut into long slices so that the chopped vegetables in the dish are approximately the same size. The beans are long and the tomatoes are of the appropriate length and shape.

9. Cut bell peppers in the same way. It is sometimes replaced with hot capsicum. But we are not big fans of spicy food, so I limit myself to bell pepper and a piece of red capsicum.

10. Divide the garlic into cloves and wash it. Place on a board and crush each clove with the flat side of a knife. Then remove the peel and cut randomly into small pieces. I have young garlic, and its cloves are very small. Therefore, instead of 3 cloves written in the recipe, I took 4.

11. Chop the greens. Today I use parsley, cilantro and basil. But in general, you can use dill, celery, and celery root. Mint is also added. But my husband is categorically against mint in any dish. That's why I don't add it. Especially. that my spices contain oregano. Greens, already chopped, turned out to be about two handfuls.

12. Prepare spices in advance. I already have a ready-made spice mixture, including paprika, coriander, rosemary, thyme, oregano, herbs, dried ginger - this is a universal mix of seasonings that can be used for any dish. And I also cook cumin (I can’t live without it), and khmeli-suneli - it’s still a Georgian dish.

13. Carefully sort out the nuts, removing the jumpers and fragments of the peel. Then grind in a blender into fine crumbs.

They also add adjika, but we won’t do that today. However, if you have adjika and want to add it, then it won’t hurt.

And so everything seems to be ready. I wrote longer than I spent cooking! Well, let's cook!

Preparation

1. Pour oil into a frying pan, heat it and add chopped onion. Fry it until golden brown, about 3 minutes. The fire is not the maximum, but not average either. That is, somewhere in the middle.

2. I don’t like the taste of onions in a dish, so I add a little more than half a glass of hot boiled water. I don't turn down the fire. After 2-3 minutes of intense boiling, all the water has evaporated and you can move on.

3. Add chopped tomato. While stirring, fry it for 3 minutes.

4. Now it’s the turn of the bell pepper. It is enough to fry it for 2 minutes, also remembering to stir.

5. Now add herbs, garlic and spices. And also a piece of red hot pepper and allspice. Count how many peas you are putting in. After the dish is ready, it is advisable to remove both the peas and hot peppers. If anyone gets them, it will spoil the overall feeling of the dish. Fry, stirring constantly for 1 minute, so that the spices and garlic “dissolve” all their aroma.

Don't be afraid of the smell of cilantro; add it boldly. It will not be felt at all in the finished dish.

6. Now it’s the turn of the beans. Don't forget to add salt. You need to add a little less than half a tablespoon of salt. Reduce the heat to minimum. Cover with a lid and simmer for 5-7 minutes. During this time, it should be completely ready, and everything else even more so!

7. The last finishing step is to add the nuts. Add them, mix, cover with a lid and turn off the gas. Let the dish sit and brew.

8. Serve with plenty of fresh herbs and fresh vegetables. Good served with cilantro, spinach, fresh tomatoes and cucumbers. If radishes have grown in the garden, they will also not be superfluous. Cut the vegetables into large pieces, add the greens whole. So that while eating, you can eat both!

You can serve the dish in the form you want. You can eat lobio hot, or you can cool it and eat it as a cold appetizer. If you want to cook meat for it, then cook steak or zrazy, or whatever you like.

As you can see, our dish today turned out to be quite thick. This is exactly what the classic version of the recipe calls for. If desired, you can add a little liquid during cooking. And in this case, you will get the dish with sauce.

And I want to tell you, if you have never cooked such a delicious dish before, be sure to cook it. And I am sure that this dish will become not only frequent, but also a favorite on your table!

Bon appetit!

Traditional version of lobio with walnuts

Components:

• green beans - 500 g;
• tomatoes - 2-3 pieces;
• onions - 1-2 pieces;
• vegetable oil;
• peeled walnuts - 1 cup;
• a lot of greenery;
• garlic to taste;
• salt.

Recipe:

1. Remove the skins from the tomatoes and chop.
2. Peel the pepper and chop it into small pieces
3. Finely chop the onion and fry in vegetable oil.
4. Add the peppers to the onions, and after a few minutes add the tomatoes and a little water. Cover with a lid and simmer for 10-15 minutes.
5. Grind the nuts in a coffee grinder.
6. Boil the beans in salted water until tender and place in a sieve.
7. Finely chop the greens and garlic.
8. Place beans, walnuts, herbs, garlic and salt in a frying pan. Stir for 1-2 minutes and turn off the gas.

Video:

Ingredients

• asparagus (green) beans – 350 g
• large onion – 1 pc. (100 g)
• red 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 red pepper – 0.5 pcs.
• salt - to taste
• walnuts – 30 g
• coriander seeds – 1/3 tsp.
• vegetable oil – 2 tbsp. l.

A simple recipe for making lobio from frozen green beans with meat

An amazingly tasty dish made from simple and affordable ingredients. Ginger and garlic create an indescribable aroma, which is complemented by a spicy sauce with a hint of orange. The dish is complete and will become a real decoration for your family dinner. Instead of chicken, you can use pork, turkey, fish or mushrooms.

For the recipe take:

• 400 g beans;
• 200 g chicken fillet;
• 3 cm ginger root;
• 4 cloves of garlic;
• 1 tbsp. apple cider vinegar;
• 1 tbsp. ketchup or tomato paste;
• 1 tbsp. Sahara;
• starch;
• 2 tbsp. soy sauce;
• 2 tbsp. orange juice;
• vegetable oil.

Preparation:

1. Cut the chicken fillet into small pieces and roll them in starch.

2. Chop a piece of ginger and garlic cloves well or grate them on a fine grater.

3. Mix vinegar, ketchup and sugar. Enter 1 tsp. any starch or flour. Don't overdo it, or the sauce will clump in the pan. Add soy sauce and orange juice. Mix the ingredients thoroughly.

4. Pour vegetable oil into the pan and place the chicken pieces so that they do not touch each other. Better make several passes. Fry on both sides until browned. Remove the cooked chicken from the pan.

5. Add garlic and ginger to the same oil and fry for literally 30 seconds. Add the beans - they should become soft-crispy, and the ginger and garlic should become golden brown.

6. Return the chicken to the pan and pour in the sauce. Heat for 5-7 minutes, stirring constantly, until the sauce thickens.

Serve with any cereal side dish, pasta or as a separate dish.

So many different options! And how to make a quick lobio for breakfast, and a nutritious one with meat, and even how to pickle green beans for the winter. Prepare this tasty and valuable legume for the body more often and share new recipes with your friends. I wish you health and good mood, bye-bye!

Sincerely, Olga Steshkina