Lobio is a national dish of Georgian cuisine. Its preparation is characterized by the addition of a large number of spices and seasonings characteristic of the cuisine of the Georgian people, as well as fresh herbs.
There are many options for making lobio. Among them there is a vegetarian lobio, mushroom, with meat and chopped walnuts, with eggs and pomegranate juice. This is a rather satisfying dish, which, after one preparation, will become a regular "guest" on your table.
Lobio (step by step recipe) - general principles of preparation
As herbs, cilantro, parsley and basil are mainly used. Also, garlic and beans are considered one of the essential ingredients in lobio.
Rinse the canned beans before sending them to the dish, and dry the beans - soak them, leave them overnight, then boil them.
Stew lobio should not be long so that it does not boil. The finished dish needs to be kneaded with a special pusher, but you need to do this very carefully.
Served as a main dish or as a side dish. Even when cold, lobio stays delicious.
Georgian classic Lobio: a step-by-step recipe
Ingredients
• 300 g of dry red beans;
• two cloves of garlic;
• one carrot;
• one head of onion;
• 60 g of tomato paste;
• 60 ml of sunflower oil;
• 30 g of fresh parsley;
• 15 g suneli hops;
• salt to taste;
• 10-15 g of sugar.
Cooking
1. To cook Georgian lobio (step by step recipe), you first need to pre-treat dry beans. To do this, we sort it out, if there are any impurities or damaged beans, we remove them.
2. Then pour the selected beans into a suitable bowl and fill with cold water. Mix lightly. We drain the water.
3. Pour water into the beans again and mix again. Drain all the water.
4. For the last time in this step-by-step recipe, pour lobio into a bowl with beans of cool water and set aside for one or two hours.
5. We wait until the grains are saturated with water and swell. The time of this procedure depends on the size of the beans, small swell faster than large ones.
6. Now wash the beans with a new portion of cool water.
7. We transfer it to the pan and pour water there.
8. Turn on the heating of the stove and put a pan on it.
9. After the water boils, reduce the heating to a minimum and loosely cover the pan with a lid.
10. Do not touch the pan for an hour.
11. But, if the broth has time to boil before an hour has passed, add hot boiled water and boil again.
12. A few minutes before the end of cooking, add salt to the beans and mix with a tablespoon or ladle.
13. In your free time, while the beans are cooked, you can do other products.
14. At the onion with a sharp knife, cut off the neck and the bottom, and clean the head of dry scales. Rinse the head in cool water. In order not to cry while we clean the burning onions, periodically wet the knife in cold water.
15. In carrots we cut off thin skin with a housekeeper, and also rinse. If the carrot is young, just from the garden, you can not clean it at all. Just cut off the tail and the “buttocks,” and we’ll rinse the carrots well with our hands under the stream of cool drinking water.
16. We put the washed vegetables in one bowl and push the cutting board to ourselves.
17. First chop the onion on it. We cut the head in half and put half on the board with the cut down. Cut with a knife in the middle along and now cut across thin plates. So it turns into slicing the onion half rings.
18. Carrots cut lengthwise into long plates. These plates are stacked in a few pieces. Cut them across thin sticks. This is a julienne cut. But you can make such a cut and in a different way. Cut carrots into thin (1-2 mm thick) round specimens. Put together a few such roundly in a stack and cut into thin strips. It turns out the same straw.
19. Take a stewpan. This is a pan with high sides. Pour in sunflower oil.
20. We put the stewpan on moderate heating of the stove.
21. We shift chopped vegetables into it: onions and carrots.
22. Next, we continue the step-by-step recipe for lobio with the passage of vegetables in a saucepan. This means that vegetables should warm up well and be half ready. But don't be completely fried.
23. While the vegetables are being processed, they need to be stirred a little with a wooden spatula for uniform heat treatment. For this procedure, it is taken wooden inventory, since many modern pans can simply be scratched on the shoulder blades of other materials. But, if you have an old cast-iron frying pan, which can be inherited from your grandmother, she will not care at all, stirring even with an ordinary iron spatula or spoon.
24. So, 4-5 minutes have passed and the vegetables are already right.
25. Now put the finished beans in a stewpan for them.
26. Add the tomato paste. By the way, if you don’t have it, regular ketchup is perfect.
27. We mix.
28. Pour the broth from the pan in which the beans were cooked. The broth should almost cover the beans, but not completely.
29. We cover the stewpan with a lid and simmer all its contents for about a quarter of an hour.
30. At this time, we continue our step-by-step recipe for lobio by processing garlic.
31. We clean it from the skin and rinse it in running water.
32. Squeeze the cloves through a special garlic press or chop them finely on a cutting board with a knife.
33. Add the garlic to the stewpan.
34. Thoroughly mix and cover again. Stew the food further.
35. We sort out the green of the cockerel. We throw out the yellow and damaged leaves.
36. Soak the selected leaves in a cup with cold water. At this time, all sand and dirt sink to the bottom of the cup. And the green floats above.
37. We collect greens and wash it under a stream of water.
38. Dry a little, putting on a clean kitchen towel.
39. Cut the greens finely with a knife.
40. Open the stewpan lid and pour parsley on the products.
41. There we add salt, sugar and Georgian seasoning of hops-suneli.
42. Stir our lobio.
43. Cover again and simmer another 3-4 minutes.
44. If during the whole stew, the broth has time to boil, you can add it a little more.
45. The finished lobio is slightly crumpled and laid out on portioned plates or in a large common dish.
Piquant lobio with nuts and brisket: a step by step recipe
Ingredients
• 300 g canned red beans;
• 100 g of peeled walnuts;
• 50 g of smoked and boiled brisket;
• 150 g of onion;
• 100 g of tkemali sauce (can be replaced with wine vinegar);
• a bunch of green cilantro;
• 10 g of mint greens;
• 20 g of basil greens;
• 20 g of young dill;
• 15 g suneli hops;
• a couple of cloves of garlic;
• salt to taste;
• black pepper to taste;
• 50 ml of sunflower oil.
Cooking
1. A step-by-step recipe for making lobio with nuts begins with vegetables. At the onion we cut off the bottom and neck, remove the dry scales and rinse the onion in water.
2. Cut the onion heads in half.
3. Then put the half on a chopping board and cut lengthwise into thin pieces. Now across, keeping a width of 2-3 mm. It turns out a small cube. So we deal with all the onions.
4. Pour the sunflower oil into the stewpan or casserole.
5. Pour the chopped onion to the oil and put on a moderate plate heating. Warm up a few minutes.
6. While we take smoked and cooked brisket. We put it on a cutting board and cut into thin plates, and them into straws.
7. Spread the brisket with straws to the onion.
8. Stir and continue passaging for 3-4 minutes.
9. Rinse, wipe with a cloth and open a jar of canned beans. We spread the beans along with the broth from the can into the stew-pan to the onion.
10. Stir.
11. Add the tkemali sauce and mix again. If you don’t have such a sauce, replace it with wine vinegar or chopped, dried or fresh tomatoes.
12. Cover with a lid, reduce the heating of the stove and simmer.
13. The ingredients of a step-by-step lobio recipe with nuts use peeled walnuts. They also need to be prepared.
14. Take a clean, dry pan.
15. Put the nuts there and put on a slight heating plate. Stir them, stirring. When we feel the characteristic smell of roasted nuts, remove the pan from the heat.
16. We shift the nuts into the cup and try to peel the dark skin with our hands. It is cleaned easily in those places that managed to warm up. It’s okay if you still have some peel.
17. Now chopped peeled nuts on a cutting board with a cook knife in portions. The result should be nut crumbs.
18. Open the lid of the stewpan with lobio and pour the nuts there.
19. Stir and close the lid again. If the liquid has boiled away, you can add a little hot boiled water.
20. In the meantime, doing greenery. We sort it all (cilantro, mint, basil and dill). We need only fresh green leaves, we throw out the rest.
21. The selected greens are placed in a bowl and pour cold water. Mix and wait 1-2 minutes.
22. Then we pull out the leaves and rinse them with running water. We spread on a napkin to dry at room temperature.
23. Finely chop the leaves. Divide into two servings.
24. Add half the greens to lobio and mix.
25. Stew further.
26. Peel and rinse the garlic. Squeeze through a garlic press.
27. We mix garlic gruel with a pinch of salt and rub it with a spoon. Add this mixture to the saucepan to other products.
28. We also add suneli hops, ground pepper.
29. Stir and simmer for another minute.
30. Add the second portion of greens and try on salt. If you need to salt, do it.
31. Stir the finished dish and turn off the heating of the stove.
32. We put the dish on plates and enjoy its taste and aroma.
Lobio (step by step recipe) - tricks and useful tips
• The ingredients for lobio can be selected as you wish. You can add any meat or vegetables to this dish.
• If the peel starts to peel off the beans, then it is ready.
• You can cook the dish with both white and red beans. They have different cooking times.
• Cilantro is an excellent spicy addition to the dish.
