Lobio is a popular Transcaucasian recipe. The main ingredient in the dish is beans, while the rest of the ingredients vary in taste and preference. I offer a great recipe for bean lobio with vegetables.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Lobio belongs to the most famous dishes of Georgian cuisine. It is easy to prepare, yet tasty and satisfying. In our country, lobio denotes the name of a dish, and in Georgia beans are called in a similar way, moreover, absolutely any: grain, green, pod. Therefore, lobio is prepared from different varieties of beans, while in the same dish, they never combine different varieties, since the cooking time and variability are different for everyone. The main ingredient of the dish, beans, for lobio should be well boiled, and some Georgian housewives then slightly crush it or knead it into a paste.
There are a lot of recipes for its preparation, with a variety of additional products. This is meat, nuts, vegetables, and herbs. Lobio is extremely fragrant, but not spicy. The taste of Georgian food is, of course, given by spices and spices. So, they add to lobio: cilantro, green onions, parsley, suneli hops, rosemary, basil, bay leaf, mint, thyme, marjoram, sage, savory, dill, fenugreek. Those who decide to cook this dish can only choose.
- Caloric content per 100 g - 132 kcal.
- Servings - 4
- Cooking time - 6-8 hours soaking beans, 2-4 hours cooking beans, 1.5 hours cooking lobio
Ingredients:
- Beans - 1 tbsp.
- Sweet bell pepper - 1 pc.
- Onions - 1 pc.
- Carrots - 1 pc.
- Garlic - 2 cloves
- Bay leaf - 3 pcs.
- Allspice peas - 4 pcs.
- Tomato paste - 2 tablespoons
- Cilantro - bunch
- Hot pepper - 1/5 pod
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
- Coriander - 1/2 tsp
- Seasoning "Khmeli-suneli" - 1/2 tsp.
Step by step cooking lobio with beans in Georgian
1. Wash beans under running water, fill with cold drinking water in a ratio of 1: 2 and leave for 6-8 hours. If the beans are fresh, seasonal, then nothing of this need to be done, just fill them with water and cook.
2. After this time, the legume will double in volume. Change the water about 3 times during soaking to prevent the beans from fermenting.
3. Transfer the beans to a saucepan, fill with water, twice as much as the bean, add a little salt and cook on the stove for 2-4 hours, depending on the variety and age of the bean. Skim off the resulting foam during cooking. The readiness of the beans is considered when most of the skin is torn.
Tip: After boiling water, drain it and pour the same amount of boiling water. This is "dietary" advice - the intestines will be easier.
4. Peel, wash and cut onion, carrots, garlic and bell peppers. In this recipe, I use frozen bell peppers.
5. Heat a frying pan with vegetable oil and fry the onions and carrots until transparent.
6. Then add bell pepper.
7. Cook the vegetables over medium heat for another 7-10 minutes.
8. Add the garlic and boiled beans to the skillet.
9. Add tomato paste, salt and spices.
10. Stir the ingredients and simmer over low heat for half an hour. Then add chopped fresh or frozen cilantro.
11. Adjust the taste with salt and black pepper and simmer the lobio for 5-10 minutes. If you want the consistency of the dish to be more uniform, then simmer the products for half an hour, while remembering them a little with a crush, but without turning them into mashed potatoes. After all, we do not cook bean puree, but lobio, and it can be "pressed down" only slightly so that large pieces remain.
Lobio is served as a main course hot and as a cold starter.
See also the video recipe on how to cook lobio (two cooking options). Georgian cuisine.
