Lobio is one of the hallmarks of Georgian cuisine, along with such famous dishes as shashlik, khinkali and chakhokhbili. But if the listed dishes are based on meat ingredients, then in lobio the main violin is played by beans, and meat is just one of many possible additions to this simple and very tasty dish.
I propose now to move from theory to practice and look at the best recipes by which you can cook delicious lobio in Georgian style.
Classic lobio in Georgian
Prepare the necessary ingredients for the recipe:
- 1 or 2 cups red beans;
- 3 large onions;
- 4 large cloves of garlic;
- 0.5 bunch of green cilantro;
- 0.5 bunch of parsley;
- 1 pod of hot dried pepper (red or chili);
- vegetable oil (for frying onions);
- salt and bay leaf (to taste).
Now start preparing this recipe in Georgian:
- To make lobio, it all starts with boiling red beans. To do this, pour boiling water over the beans and leave them overnight - after soaking, they will cook faster and taste better. In the morning, drain the water, put the beans in a saucepan and fill them with water again - this time cold. Place the pan with beans on the fire, add hot pepper and bay leaf and cover with a lid. Just don’t add salt, otherwise you’ll have to cook the beans until the next evening! As soon as the water boils, reduce the heat and cook the beans until tender. Do not under any circumstances drain the broth! You will still need to prepare a dish with it.
- While the beans are cooking, you need to prepare the onion - cut it into small cubes and fry in vegetable oil. When the onion acquires a golden hue, add 2 cloves of garlic, passed through a press or simply finely chopped, to the pan with it. Fry everything together for a couple more minutes and then remove the pan from the heat.
- Bring the beans back to a boil and lightly crush them with a masher. Just don't overdo it your goal is to lightly mash the beans, not puree them.
- Add fried onion and garlic, finely chopped herbs and salt to the pan with almost ready lobio.
- Let it all simmer a little under the lid and add the remaining 2 cloves of garlic (chopped or pressed).
- Now stir the dish, turn off the heat and let the Georgian lobio brew for a little while.
Some people like to eat lobio hot, others prefer this dish cooled - try different options and write which one you liked best? You can prepare this dish the way you like best.
Green bean lobio
For 4 servings you will need:
- 0.5 kg green beans;
- 4 medium tomatoes;
- 2 large onions;
- 2 cloves of garlic;
- 4 tbsp. l. vegetable oil;
- 3 sprigs each of cilantro, parsley and purple basil;
- 2 tsp. dried ground savory;
- salt and ground black pepper (to taste).
How to prepare the recipe:
- Start by preparing the green beans - peel them and soak them in cold water for 2 hours. Then drain the water and cut the pods into 3 cm pieces, add cold water, bring to a boil and cook over low heat under the lid until tender.
- Drain the water from the cooked green beans into a separate bowl - it will still be useful.
- Scald the tomatoes with boiling water, peel them and cut into small cubes. Also finely chop the onion.
- Pour vegetable oil into a thick-walled frying pan, place the onion in it and fry it until golden brown.
- Add tomatoes, pieces of green beans and ¼ cup of broth and stew to the pan with onions for 10 minutes over low heat, without covering.
- Cover the pan with a lid, simmer the lobio for another 2-3 minutes and remove from heat.
- Crush the garlic with salt, and finely chop the greens.
- Add garlic, herbs, savory and salt to the green beans.
You can add different spices to green bean lobio. Maybe you can offer your own option?
If you think that only cooking with meat can be tasty, then the following recipe is definitely for you!
Lobio with meat
Prepare the ingredients for the recipe:
- 0.5 kg of red beans;
- 0.6-0.7 kg lamb tenderloin (you can replace it with pork or veal);
- 0.6-0.7 kg of tomatoes;
- 4 onions;
- 5 cloves of garlic;
- one bunch each of cilantro, dill, savory and regan;
- vegetable oil for frying;
- 1 pod of hot pepper;
- salt (to taste).
Start cooking:
- Soak the beans as described in the first recipe. Next, cook it until tender and mash slightly.
- While cooking the beans, you can take care of the meat: cut it into small pieces, place it in a heated frying pan with oil and fry for half an hour (cooking time may vary depending on the chosen meat). The meat should be fried over medium heat without covering with a lid.
- Finely chop the onion, add it to the meat and cook until the onion turns golden.
- Pour boiling water over the tomatoes, peel them, chop finely and add to the meat.
- Finely chop the greens and cut the hot pepper into thin rings.
- Grind the garlic cloves with salt.
- Add herbs, peppers and garlic to the pan, stir and simmer for 10 minutes, without reducing the heat or covering with a lid.
- Add the meat and vegetables to the beans and stew for about 5 minutes over low heat. Do not cover with a lid and do not forget to stir, otherwise the dish will burn. If there is too little liquid in the lobio, you can dilute it with boiling water to the desired consistency.
- Remove the lobio from the stove and cover with a lid. After 10-15 minutes you can start tasting.
To prepare classic lobio, the recipe traditionally calls for red beans. In Georgia itself, red Gurian beans are considered the best, which are distinguished by their very small size and the presence of a white spot at the site of the embryo. Excellent for cooking lobio and green beans. By the way, dishes made from boiled beans contain a very large amount of protein. If you decide to give up meat, you can safely cook lobio, which is an excellent substitute for pork and veal - both in taste and nutritional value.
Lobio is a very versatile dish. Using a classic base, you can add different products to it - mushrooms, cheese, nuts, smoked meats, eggs, grains and pomegranate juice, as well as a variety of spices. Experiment, and each time you will get completely different, but always tasty and nutritious dishes!
“Lobio” translated from Georgian means “beans”. This dish is the hallmark of the Georgian feast. It is prepared differently in different parts of Georgia.
Basically, lobio differ in the varieties of beans, their size, shape, color, coloring pattern (single-color, spotted, dotted, striped). They also differ in the degree of cooking of the beans and, most importantly, in the seasonings.
Beans are boiled either so that their grains remain intact, or boiled into a shapeless mass like porridge. In modern Georgian cuisine, preference is given to whole grains.
To speed up cooking, beans are almost always (with the exception of fresh ones) soaked in cold boiled water for 6 to 24 hours (preferably at least 12 hours).
Soaking (and cooking) beans in raw water makes them hard, glassy due to the presence of calcium salts in the water. When water is boiled, calcium salts of temporary hardness are removed from it and precipitate (scale).
Soaking beans in distilled water gives good results.
It’s even better to soak beans for real lobio in good beer - this gives the dish a special pleasant spicy taste. In addition, water for beer undergoes special softening. Beans are also cooked in the same beer (i.e., after soaking, the beer is not drained and is not replaced with fresh one). Of course, after cooking there is no alcohol left.
Soaking should be done in the refrigerator, which eliminates the possibility of souring. If soaking is carried out at room temperature (especially in summer), you should change the water 1-2 times to prevent it from souring.
After soaking, the beans are sorted again, since in a swollen state, any damage to the beans is easier to detect.
- When cooking, the beans are slowly brought to a boil and cooked over the lowest heat - 2-3 minutes of vigorous boiling will make the beans hard.
- The most common and constant seasonings for lobio are onion, vegetable oil and wine vinegar. Tomatoes, walnuts, hard-boiled eggs, Imeretian cheese, and tklapi can be added to the main trio.
- The most commonly used spices in lobio include parsley, cilantro, celery, leeks, mint, savory, basil, but not all at the same time, but 3-4 for each type of dish.
- In addition, dry spices are added: black or red pepper, cinnamon, cloves, coriander (cilantro), saffron, crushed garlic or grated celery root.
TOP 5 Georgian lobio recipes
1. Lobio (classic recipe)
Ingredients needed to prepare classic lobio:
- 500 g beans of one color
- bulb onions
- vegetable oil
- 1 tsp. spice mixtures (dry cloves, black or red pepper, cinnamon, coriander, suneli, Imeretian saffron)
- one bunch each: cilantro, parsley, celery, leek, mint, savory, basil, dill
- salt to taste
Classic lobio recipe:
- Sort the beans and wash them. To cook faster, soak in cold water overnight or from morning to evening. It’s good if during this time you manage to change the water 1-2 times. Drain the water and sort the beans again. Rinse again.
- Place in the pan in which you will cook, add cold water so that it lightly covers the beans. Boil over low heat with the lid closed. As it boils, you need to add boiling water little by little. Do not add salt.
- Drain the remaining water from the finished beans and transfer it to a saucepan with stewed onions, which should be prepared while the beans are cooking: peel the onion, cut into cubes, simmer with vegetable oil.
- Just now salt the beans and onions and let them stand so that the beans are saturated with oil.
- Then transfer the beans and onions into a porcelain or enamel bowl, add spices, finely chopped herbs and serve.
2. Beans in a pot
Ingredients needed to make delicious herbed beans:
- 300 g beans
- 2 onions
- 2 cloves garlic
- cilantro, savory, mint
- Bell pepper
- salt to taste
Cooking beans in a pot:
- Sort out the beans, rinse them, put them in a kotani (a clay pot), add water and cook. As the water boils, add boiling water.
- Add chopped onions to the boiling beans.
- When the beans are boiled, add crushed garlic, finely chopped herbs (cilantro, parsley, celery, savory, mint), crushed capsicum and salt into the kotani. You can add finely chopped leeks.
- Then thoroughly mash the finished beans with a spoon (preferably a wooden one) and, after boiling for another 2-3 minutes, remove from heat.
- If desired, you can add Tkemali sauce, pomegranate juice or wine vinegar to the mass at the end of cooking.
3. Caucasian bean dumplings
Ingredients needed to make bean quenelles:
- 700 g beans
- 50 ml vegetable oil
- 1 cup shelled walnuts
- 2 large onions
- 2 cloves garlic
- parsley and cilantro
- salt, pepper to taste
Bean lobio recipe:
- Crush nuts, salt and garlic, gradually adding vegetable oil.
- Squeeze the oil out of this mass and mix it with ground black pepper, finely chopped cilantro and onions.
- Grind the sauce with boiled beans.
- From the resulting mass, form quenelles the size of a small apple and place them on a plate.
- Serve the dish, sprinkled with parsley and poured with squeezed nut butter.
4. Green beans (lobio), stewed with tomatoes
Ingredients needed to prepare capsicum lobio:
- 1 kg bean pods
- 0.6 l water
- 600-700 g tomatoes
- 5 onions
- 2-3 tbsp. spoons of vegetable oil
- 4 cloves garlic
- vinegar
- cilantro, basil, savory, dill, parsley
- Bell pepper
- salt to taste
Pod lobio recipe:
- Boil the prepared bean pods in salted water until they are too soft. Drain the broth (1/4 cup) and add some vegetable oil.
- Separately, sauté finely chopped onions in vegetable oil and add them to the boiled beans.
- In the frying pan where the onions were fried, put the tomatoes cut into slices (after removing the skins and seeds) and simmer them.
- Dilute crushed capsicums, cilantro, garlic and salt with bean broth and wine vinegar.
- Transfer the resulting product into a saucepan with beans. Add the prepared tomatoes, stir, close the lid and simmer for 5 minutes.
- Then add finely chopped basil, savory, parsley, dill, and cilantro.
- Mix everything and simmer over low heat for 3-5 minutes. Georgian bean lobio is ready!
5. Red bean pkhali
Ingredients needed to make bean pkhali:
- 500 g red beans
- 200 g onions
- 200 g butter
- 4 eggs
- 30 shelled walnuts
- 150 g crackers
- 25 g each of mint and dill
- 100 g wine vinegar
- salt, pepper to taste
Pkhali bean recipe:
- After boiling the beans in salted water until tender, rub them through a sieve with a spoon.
- Add sautéed chopped onions, salt, pepper, and egg yolks to the vegetable puree. Mix everything well.
- From the resulting mass, cut into balls the size of a walnut. Dip them in egg whites, bread them in breadcrumbs and fry in hot oil.
- Prepare the gravy: dilute crushed nuts with bean broth. Add salt, pepper, pomegranate juice, herbs. Bring everything together to a boil and cool. Bon appetit!
The main ingredient of the dish is beans, which is why it is called lobio, which is what beans sound like in Georgian. There are many options for preparing this masterpiece. Lobio is prepared from a combination of the simplest and most accessible ingredients, but at the same time it turns out to be a very refined dish that is loved by all the peoples of Transcaucasia.
Adding vegetables and dried herbs reveals the taste of the dish, so it can easily become your favorite and appear on your table more often. You can prepare lobio from different beans, including green beans, with or without tomatoes, with nuts, mushrooms, etc. Choose any option from the recipes below and prepare a healthy and tasty dish, enjoying the incredible taste and aroma that will fill your home.
Lobio in Georgian - general principles of preparation
It is advisable to cover red beans with water before cooking and leave them in this state overnight. Always drain the old water, cook with new water, it should be twice as much as the beans. Beans need to be cooked for at least 45 minutes.
If you are preparing lobio from different types of beans, then remember that they have different cooking times, so it is better to initially cook them separately.
You can add any meat, vegetables, mushrooms and herbs to lobio. If desired, you can combine these ingredients differently each time.
Use a masher to knead the dish slightly so that the lobio does not turn into bean cream.
Cilantro will be a great addition to enhance the taste of any type of lobio.
The dish is served as a main dish or as a side dish. If desired, any lobio can be wrapped in a thin Georgian flatbread.
The taste of the dish is excellent both cold and hot.
Lobio in Georgian - a classic recipe
Beans (red) 360 g;
Tomato - 3-4 pcs.;
Onion - 3 heads;
Vegetable oil - 50 - 60 ml;
Garlic - 3-4 cloves;
Vinegar 3% - 55 ml;
Khmeli-suneli seasoning - spoon;
Oregano sushi. - spoon;
Mint sushi. - half a spoon;
A bunch of fresh cilantro;
Ground pepper (black and red);
1. The beans must be sorted, and then filled with cold filtered water and left in this state for 7 hours.
2. Cut the stems from the cilantro branches, chop the greens and pour vinegar over them. Cover with a lid or saucer and leave in the refrigerator overnight.
3. Drain the beans in a colander and then transfer to a small saucepan. Fill the grains with water completely and put on fire. Cooking time 45-50 minutes. Then remove from heat and if there is any water left, drain it. Use a special spatula to remember the beans themselves.
4. Peel the onion and cut into small slices.
5. Scald the washed tomatoes with boiling water, remove the skin and cut into cubes.
6. Pour oil into the frying pan and fry the onion in it.
7. Add chopped tomatoes to the onions.
8. Crush the peeled garlic in a press, mix with cilantro in vinegar.
9. Add fried onion and tomato, garlic and cilantro and beans to the stewing pan.
10. Add seasonings, dried herbs, add salt and cover with a lid. Simmer for another 10 minutes.
11. Place the finished lobio in a deep plate and serve with corn tortillas.
Lobio in Georgian “White”
White beans (dry) - 320 g;
Onion - a couple of pieces;
Garlic - three cloves;
Cilantro - a bunch;
Ground pepper (red);
Ground coriander - a pinch;
Vegetable oil - 40 ml;
1. Soak the beans in cold water the night before.
2. In the morning, drain the water and boil the beans (1.5 hours).
3. Cut the onion into thin half rings and fry it in a frying pan.
4. Add cooked beans to the onions. Move with a wooden spatula to crush the bean kernels. You will end up with a porridge-like mass (several beans should be whole).
5. Peel the garlic and crush it in a press. Add to the contents in the pan.
6. Add seasonings and add salt. Continue frying the dish for about 5 minutes, constantly stirring the ingredients in the pan.
7. Chop the cilantro. Sprinkle it over the finished lobio, mix and place on a flat plate.
8. Serve the dish warm.
Georgian lobio from canned beans with walnuts
Red and white beans - 1 jar each;
Onion - three pieces;
Tomato paste - a couple of spoons;
Garlic - 4 cloves;
Pepper mixture;
Walnuts - 75 g;
A bunch of cilantro;
Spoon of any seasoning;
Vegetable oil - 20 ml.
1. Peel the onion and cut into cubes.
2. Fry it lightly in oil with the addition of tomato paste.
3. Open the cans of beans, drain the liquid, rinse the beans if necessary and lightly mash (just do not puree).
4. Transfer the beans to a small saucepan and add the contents in the pan.
5. Crush the peeled garlic in a press and transfer it to a saucepan.
6. Add spices to the total mass of products and add salt. Simmer for no more than 5 minutes. Add a little water if necessary.
7. Chop the cilantro leaves with a knife.
8. Crush the peeled walnuts into crumbs.
9. Remove lobio from heat, add nuts and cilantro, stir.
10. Place the finished lobio on a deep plate and serve.
Lobio in Georgian style with green beans
Green beans - kilogram;
Bell pepper (sweet) - one piece;
Tomatoes - a couple;
Garlic - two cloves;
Vegetable oil;
Parsley and cilantro - a bunch each;
Dried basil - one spoon;
Ground red pepper;
1. Boil green beans (you can use frozen ones) until tender. Cooking time is 15-20 minutes.
2. Cut the onion into half rings.
3. Pour boiling water over the tomatoes. Then peel them and cut out the core. Cut into small cubes.
4. Grind the pepper into thin strips.
5. Chop the greens finely.
6. Pour oil into the pan, fry the onion first.
7. Add the following products to the pan one by one, without stopping stirring them - tomatoes, bell peppers, boiled beans, greens.
8. Mash slightly using a special masher.
9. Crush the garlic using a press directly into the pan. Salt and add spices. Mix everything thoroughly.
10. Fry the lobio for about 1 minute, stirring constantly.
11. Remove the finished dish from the heat and cool slightly.
12. Serve the finished lobio as a main course or as a warm salad.
Georgian style lobio with champignons
Red beans (dry) - 280 g;
Fresh champignons - 180-200 g;
Peeled walnuts - 85 g;
A spoonful of any pepper;
Grape vinegar - spoon;
Vegetable oil;
Khmeli-suneli - teaspoon;
Fresh herbs (parsley, cilantro to taste) - a bunch.
1. Sort the beans, fill with chilled purified water. Leave for 6-7 hours.
2. Drain the water from the beans, add fresh ones, and cook on the fire. Cooking time: 1 hour.
3. Peel and wash the onion. Cut into thin half rings.
4. Wash the mushrooms and cut into small slices.
5. Pour oil into the pan. Fry onions with champignons.
6. Peel the garlic and crush it in a press.
7. Grind the nuts into crumbs.
8. Add chopped garlic and nuts to the frying pan with the mushrooms and stir.
9. Pour vinegar into the pan with beans, add salt and spices. Stir.
10. Transfer the contents from the frying pan to the beans and stir again. If the beans are not very soft, then crush them with a masher.
11. Simmer the lobio for another 5 minutes.
12. Add finely chopped fresh herbs to the finished dish. Stir.
13. Serve the lobio with champignons in a large flat plate.
Georgian lobio with vegetables in a slow cooker
White beans (dry) - two cups.
A pair of bulbs;
Large carrots - 1 pc.;
Zucchini - 110 g;
Garlic - according to taste;
Ketchup - 4 spoons;
Vegetable oil - for frying;
Sugar - spoon;
Ground black pepper;
1. First sort the beans and then soak them in cold water overnight.
2. In the morning, drain the beans.
3. Place the beans in a multicooker bowl, fill it completely with water, and close the lid. Turn on the “Extinguishing” mode, setting the time to 45 minutes.
4. At this time, prepare the vegetables - peel and wash them.
5. Grate the carrots.
6. Cut the zucchini into strips.
7. Finely chop the onion with a sharp knife.
8. Transfer the beans from the multicooker to a separate container and lightly crush them. Be sure to keep half of the grains intact.
9. Pour oil into the multicooker bowl and turn on the “Frying” mode.
10. Fry the onions and carrots, stirring all the time.
11. Add tomato paste, zucchini and garlic, crushed in a press.
12. Place the beans back into the multicooker container, add spices, sugar and salt, stir.
13. In the “Stew” mode, cook for another 15 minutes.
14. Chop the greens and add them to the finished lobio.
15. Serve in a large flat plate with tortillas.
If the beans are not fresh, they need to be sorted before cooking.
Do not overcook the main dish, otherwise all the vegetables will boil and it will turn into porridge.
Try not to overdo it with seasonings, otherwise you can spoil the taste of the dish.
The beans will be ready if the skin of at least one bean begins to peel off.
You can use any vinegar in recipes. It is desirable that it be natural.
Although the dish is low in calories, remember that white beans are still difficult to digest.
“Lobio” translated from Georgian means “beans”, and the same name is given to dishes prepared based on this ingredient. Legumes are supplemented with various vegetables, herbs, seasonings, and consumed both hot and cold.
There are many ways to prepare lobio with the addition of various components.
- 600 g beans;
- 150 g walnut kernels;
- 100 g leeks;
- bulb;
- garlic cloves;
- several stalks of celery;
- Bay leaf;
- salt.
Sequence of work:
- Boil the pre-soaked beans until soft, adding bay leaves and adding water if necessary.
- Add chopped celery to the prepared beans and reduce heat to low.
- Chop leeks, onions, cilantro, pass garlic through a press and place in a saucepan.
- Crush the nut kernels with a rolling pin, add to the dish and keep it on the fire for another quarter of an hour.
Georgian lobio is best eaten hot, but even after the dish has cooled, it will still remain tasty.
The classic recipe for making red bean lobio involves the use of a large amount of spices, as well as Tkemali sauce.
For cooking you will need:
- 500 g red beans;
- 380-450 g white or red onion;
- a bunch of cilantro;
- several garlic cloves;
- hot pepper;
- dried coriander and suneli hops;
- Bay leaf;
- Tkemali sauce to taste.
Sequence of work:
- Place the beans in a thick-walled bowl, add cold water, sprinkle with salt and cook until tender, adding a bay leaf.
- Drain the liquid from the cooked beans, mash them a little with a fork, then add boiled water and simmer.
- Chop the onions and simmer them in another frying pan over heated vegetable fat, and then add chopped cilantro and seasonings.
- Transfer the roast to the beans, add Tkemali sauce and simmer under the lid for some more time.
Important! To make the beans soft and tender, they should be soaked for at least 10-12 hours before boiling.
White bean lobio according to this recipe is easy and quick to make, which is why this cooking method is popular.
To create a dish you need:
- 500-600 g white beans;
- several large onions;
- garlic cloves;
- cilantro;
- hot pepper and suitable seasonings;
- Bay leaf;
- salt.
Operating procedure:
- Drain the water from the pre-soaked beans, transfer to a container with thick walls, add cold liquid, salt and bay leaf, boil until soft.
- Cut the onion into thin half rings and fry in vegetable oil until golden brown.
- Add crushed garlic and chopped herbs to the roast, fry a little and add the mixture to the beans.
- Sprinkle the dish with seasonings and simmer over low heat for a quarter of an hour.
If desired, you can supplement the lobio with tomato paste or fresh tomatoes.
Green bean lobio
To prepare green bean lobio, you can take the main ingredient fresh or frozen.
For the dish you will need:
- 500 g pods;
- egg;
- garlic;
- hot pepper and Caucasian seasonings;
- greenery;
- salt.
Sequence of work:
- Peel the onion and garlic cloves and fry in a pan until soft.
- Rinse the bean pods, strain off the liquid, if necessary, cut into several pieces with a knife and send for frying.
- When the beans are ready, sprinkle them with salt and seasonings, break the egg on top and continue frying, stirring constantly, and after a few minutes remove from the heat.
Serve the dish hot or cooled, sprinkled with chopped herbs.
Lobio in Megrelian
The homeland of Megrelian lobio is the western part of Georgia. This dish differs from others in that the beans are not boiled too much, and in addition to cilantro, other types of greens are added, for example, basil or parsley. You can use white or red beans as a base.
For cooking you will need:
- 400 g beans;
- 150 g walnuts;
- 3 onion heads;
- 4-5 cloves of garlic;
- salt and hot seasonings;
- a bunch of cilantro and other greens.
Operating procedure:
- Rinse the soaked beans, place in a deep bowl, add water and cook. When it becomes soft, place in a colander and let cool slightly.
- Peel the onion and garlic, chop and fry in vegetable oil.
- Remove the container from the heat, add chopped walnuts, salt, spices and herbs to the frying mixture, mix thoroughly.
- Add beans to the mixture and simmer covered for a few minutes.
This dish will be an excellent side dish for meat or fish.
Quick tomato lobio
To make a quick lobio from beans, you should use this recipe. This dish will not be inferior in taste to the classic version.
To work you will need:
- 300 g beans;
- bulb;
- carrot;
- several juicy tomatoes;
- garlic cloves;
- 50 g wheat flour;
- salt and suitable spices;
- greenery.
Cooking sequence:
- Let the soaked beans cook, and when they are ready, drain the water and let cool.
- Cut the onion into half rings, chop the carrots on a grater, and crush the garlic with a press and place in a frying pan.
- After the vegetables become soft, add chopped tomatoes, salt, seasonings and continue stewing.
- When the frying is ready, lay out the beans, sprinkle with chopped herbs and keep on the fire for some more time.
Advice. To make tomato lobio even faster, it is better to use green beans as a base.
Lobio with nuts and mint
Lobio will be given a piquant taste by mint, which can be taken fresh or dried.
For cooking you will need:
- 500 g red or white beans;
- 100 g walnuts;
- a bunch of mint;
- several large onions;
- carrot;
- 3-4 red sweet peppers;
- garlic;
- tomato paste;
- Bay leaf;
- seasonings and salt.
Cooking process:
- Rinse the soaked beans and cook, adding salt and bay leaf.
- Peel the onions, garlic, carrots and peppers, chop and fry in a frying pan until soft, then add tomato paste.
- Mash the boiled beans a little with a fork and add to the roast, sprinkle the dish with spices, salt and stir.
- Chop the walnuts, chop the washed mint and add the ingredients to the dish, and then simmer under the lid for a short time.
You don’t have to put the greens in the frying pan, but sprinkle them on the finished dish, laid out in portioned plates.
Lobio with added meat
You can cook lobio as a main dish rather than a side dish if you add meat to it. Both pork, beef or veal are suitable.
For the dish you will need:
- 450 g beans;
- 500 g meat;
- several large onions;
- carrot;
- 3-4 bell peppers;
- 5 large tomatoes;
- greenery:
- salt and seasonings.
Cooking procedure:
- Cook the beans until soft, cool and mash with a fork.
- Chop the meat and fry in a frying pan with onions.
- Add grated carrots and chopped bell pepper to the meat frying.
- When the vegetables soften, add the diced tomatoes and beans, close the lid and simmer for 5-7 minutes.
- A few moments before removing the container from the heat, sprinkle the lobio with chopped herbs.
Advice. You can make the taste of the dish more rich by adding garlic and ground pepper. For beef or veal, black is suitable, and pork goes better with red pepper.
Canned beans with chicken
Another quick recipe is canned bean lobio with chicken. In this case, the beans do not need to be cooked for a long time; they are added to the dish at the end of cooking, and the bird will fry faster than pork.
To work you will need:
- 500 g chicken;
- a can of beans, canned in its own juice;
- several onions;
- garlic;
- carrot;
- tomatoes or tomato paste;
- salt and seasonings to taste;
- greenery.
Preparation procedure:
- Cut the bird and fry in vegetable fat.
- Add chopped onion, garlic, carrots to the chicken and cook until soft.
- Add diced tomatoes or tomato paste and continue simmering.
- Place the beans strained from the juice, sprinkle the dish with herbs, salt, seasonings, and leave to simmer on the stove for a few more minutes.
On a note. If there are no tomatoes or pasta in the refrigerator, you can buy beans canned in tomato sauce and add them to the dish along with the liquid.
Lobio in a slow cooker
Lobio turns out tender and juicy in a slow cooker.
To do this you will need the following components:
- 350 g beans;
- bulb;
- garlic;
- tomato paste;
- greenery;
- salt and suitable seasonings.
Cooking process:
- Place pre-soaked beans in the bowl of the device and add water so that it covers the beans by 3-4 cm.
- Set the “Stew” or “Soup” mode and cook the main component for at least one and a half hours.
- Chop the onion into half rings, crush the garlic in a press and add to the beans.
- Add tomato paste, chopped herbs, salt and spices, stir, cook in stew mode.
To make lobio more nutritious, add chopped walnuts a few minutes before it is ready.
Lobio in pots in the oven
Many dishes become much tastier if cooked in the oven, and lobio is no exception.
To work you will need:
- beans at the rate of 100 g per serving;
- garlic cloves, 1-2 pieces per container;
- sweet peppers according to the number of pots;
- onions, ½ head per serving;
- tomato paste;
- favorite greens;
- salt and seasonings to taste;
- boiled water.
Preparation procedure:
- Rinse the pre-soaked beans and boil for a quarter of an hour, then drain the liquid, cool slightly and place in pots.
- Peel the onion, garlic, pepper, chop and add to the beans.
- Salt the ingredients, add tomato paste, spices, pour boiled water so that it completely covers the dish and place in the oven.
- When the beans become soft, remove the containers from the oven, sprinkle the lobio with chopped herbs and place on the table.
Advice. It takes quite a long time to keep the lobio in the oven, but to significantly reduce the time, you should use green or canned beans as a base.
Winter preparation: lobio salad
You can make a delicious winter preparation from green beans - lobio salad.
For canning you will need:
- 2 kg yellow or green bean pods;
- 2 kg of juicy tomatoes;
- 500 g red bell pepper;
- 1-2 pods of hot pepper;
- 3 heads of garlic;
- 120 g sugar;
- 30-40 g salt;
- 120 ml odorless vegetable oil;
- 30 ml table vinegar 9%;
- favorite greens.
Operating procedure:
- Wash the pods and, if necessary, chop them with a knife.
- Scald the tomatoes with boiling water, remove the skins and puree the pulp.
- Finely chop or mince the bell pepper, garlic and herbs.
- Place the prepared ingredients in a saucepan, cover with a lid and bring to a boil.
- Reduce heat to low, remove lid and continue cooking for another 30-40 minutes.
- Add vinegar, oil and cook the mixture for another quarter of an hour.
- Finally, add the greens, and after 5-7 minutes, remove the pan from the heat.
- Place the hot mixture into sterilized jars and roll up.
For a week, jars with winter preparations should be stored in a dark place, wrapped in a blanket.
The main ingredient of the dish is beans, which is why it is called lobio, which is what beans sound like in Georgian. There are many options for preparing this masterpiece. Lobio is prepared from a combination of the simplest and most accessible ingredients, but at the same time it turns out to be a very refined dish that is loved by all the peoples of Transcaucasia.
Adding vegetables and dried herbs reveals the taste of the dish, so it can easily become your favorite and appear on your table more often. You can prepare lobio from different beans, including green beans, with or without tomatoes, with nuts, mushrooms, etc. Choose any option from the recipes below and prepare a healthy and tasty dish, enjoying the incredible taste and aroma that will fill your home.
Lobio in Georgian - general principles of preparation
It is advisable to cover red beans with water before cooking and leave them in this state overnight. Always drain the old water, cook with new water, it should be twice as much as the beans. Beans need to be cooked for at least 45 minutes.
If you are preparing lobio from different types of beans, then remember that they have different cooking times, so it is better to initially cook them separately.
You can add any meat, vegetables, mushrooms and herbs to lobio. If desired, you can combine these ingredients differently each time.
Use a masher to knead the dish slightly so that the lobio does not turn into bean cream.
Cilantro will be a great addition to enhance the taste of any type of lobio.
The dish is served as a main dish or as a side dish. If desired, any lobio can be wrapped in a thin Georgian flatbread.
The taste of the dish is excellent both cold and hot.
Lobio in Georgian - a classic recipe
Ingredients:
Beans (red) 360 g;
Tomato – 3-4 pcs.;
Onion - 3 heads;
Vegetable oil - 50 – 60 ml;
Garlic – 3-4 cloves;
Vinegar 3% – 55 ml;
Khmeli-suneli seasoning - spoon;
Oregano sushi. - spoon;
Mint sushi. - half a spoon;
A bunch of fresh cilantro;
Ground pepper (black and red);
Cooking method:
1. The beans must be sorted, and then filled with cold filtered water and left in this state for 7 hours.
2. Cut the stems from the cilantro branches, chop the greens and pour vinegar over them. Cover with a lid or saucer and leave in the refrigerator overnight.
3. Drain the beans in a colander and then transfer to a small saucepan. Fill the grains with water completely and put on fire. Cooking time 45-50 minutes. Then remove from heat and if there is any water left, drain it. Use a special spatula to remember the beans themselves.
4. Peel the onion and cut into small slices.
5. Scald the washed tomatoes with boiling water, remove the skin and cut into cubes.
6. Pour oil into the frying pan and fry the onion in it.
7. Add chopped tomatoes to the onions.
8. Crush the peeled garlic in a press, mix with cilantro in vinegar.
9. Add fried onion and tomato, garlic and cilantro and beans to the stewing pan.
10. Add seasonings, dried herbs, add salt and cover with a lid. Simmer for another 10 minutes.
11. Place the finished lobio in a deep plate and serve with corn tortillas.
Lobio in Georgian “White”
Ingredients:
White beans (dry) - 320 g;
Onion - a couple of pieces;
Garlic – three cloves;
Cilantro - a bunch;
Ground pepper (red);
Ground coriander - a pinch;
Vegetable oil – 40 ml;
Cooking method:
1. Soak the beans in cold water the night before.
2. In the morning, drain the water and boil the beans (1.5 hours).
3. Cut the onion into thin half rings and fry it in a frying pan.
4. Add cooked beans to the onions. Move with a wooden spatula to crush the bean kernels. You will end up with a porridge-like mass (several beans should be whole).
5. Peel the garlic and crush it in a press. Add to the contents in the pan.
6. Add seasonings and add salt. Continue frying the dish for about 5 minutes, constantly stirring the ingredients in the pan.
7. Chop the cilantro. Sprinkle it over the finished lobio, mix and place on a flat plate.
8. Serve the dish warm.
Georgian lobio from canned beans with walnuts
Ingredients:
Red and white beans - 1 jar each;
Onion - three pieces;
Tomato paste - a couple of spoons;
Garlic – 4 cloves;
Pepper mixture;
Walnuts – 75 g;
A bunch of cilantro;
Spoon of any seasoning;
Vegetable oil – 20 ml.
Cooking method:
1. Peel the onion and cut into cubes.
2. Fry it lightly in oil with the addition of tomato paste.
3. Open the cans of beans, drain the liquid, rinse the beans if necessary and lightly mash (just do not puree).
4. Transfer the beans to a small saucepan and add the contents in the pan.
5. Crush the peeled garlic in a press and transfer it to a saucepan.
6. Add spices to the total mass of products and add salt. Simmer for no more than 5 minutes. Add a little water if necessary.
7. Chop the cilantro leaves with a knife.
8. Crush the peeled walnuts into crumbs.
9. Remove lobio from heat, add nuts and cilantro, stir.
10. Place the finished lobio on a deep plate and serve.
Lobio in Georgian style with green beans
Ingredients:
Green beans - kilogram;
Bell pepper (sweet) - one piece;
Tomatoes - a couple;
Garlic - two cloves;
Vegetable oil;
Parsley and cilantro - a bunch each;
Dried basil - one spoon;
Ground red pepper;
Cooking method:
1. Boil green beans (you can use frozen ones) until tender. Cooking time is 15-20 minutes.
2. Cut the onion into half rings.
3. Pour boiling water over the tomatoes. Then peel them and cut out the core. Cut into small cubes.
4. Grind the pepper into thin strips.
5. Chop the greens finely.
6. Pour oil into the pan, fry the onion first.
7. Add the following products to the pan one by one, without stopping stirring them - tomatoes, bell peppers, boiled beans, greens.
8. Mash slightly using a special masher.
9. Crush the garlic using a press directly into the pan. Salt and add spices. Mix everything thoroughly.
10. Fry the lobio for about 1 minute, stirring constantly.
11. Remove the finished dish from the heat and cool slightly.
12. Serve the finished lobio as a main course or as a warm salad.
Georgian style lobio with champignons
Ingredients:
Red beans (dry) - 280 g;
Bulb;
Fresh champignons - 180-200 g;
Peeled walnuts - 85 g;
A spoonful of any pepper;
Grape vinegar - spoon;
Vegetable oil;
Khmeli-suneli – teaspoon;
Fresh herbs (parsley, cilantro to taste) - a bunch.
Cooking method:
1. Sort the beans, fill with chilled purified water. Leave for 6-7 hours.
2. Drain the water from the beans, add fresh ones, and cook on the fire. Cooking time: 1 hour.
3. Peel and wash the onion. Cut into thin half rings.
4. Wash the mushrooms and cut into small slices.
5. Pour oil into the pan. Fry onions with champignons.
6. Peel the garlic and crush it in a press.
7. Grind the nuts into crumbs.
8. Add chopped garlic and nuts to the frying pan with the mushrooms and stir.
9. Pour vinegar into the pan with beans, add salt and spices. Stir.
10. Transfer the contents from the frying pan to the beans and stir again. If the beans are not very soft, then crush them with a masher.
11. Simmer the lobio for another 5 minutes.
12. Add finely chopped fresh herbs to the finished dish. Stir.
13. Serve the lobio with champignons in a large flat plate.
Georgian lobio with vegetables in a slow cooker
Ingredients:
White beans (dry) - two cups.
A pair of bulbs;
Large carrots – 1 pc.;
Zucchini - 110 g;
Garlic - according to taste;
Ketchup - 4 spoons;
Vegetable oil - for frying;
Sugar - spoon;
Ground black pepper;
Cooking method:
1. First sort the beans and then soak them in cold water overnight.
2. In the morning, drain the beans.
3. Place the beans in a multicooker bowl, fill it completely with water, and close the lid. Turn on the “Extinguishing” mode, setting the time to 45 minutes.
4. At this time, prepare the vegetables - peel and wash them.
5. Grate the carrots.
6. Cut the zucchini into strips.
7. Finely chop the onion with a sharp knife.
8. Transfer the beans from the multicooker to a separate container and lightly crush them. Be sure to keep half of the grains intact.
9. Pour oil into the multicooker bowl and turn on the “Frying” mode.
10. Fry the onions and carrots, stirring all the time.
11. Add tomato paste, zucchini and garlic, crushed in a press.
12. Place the beans back into the multicooker container, add spices, sugar and salt, stir.
13. In the “Stew” mode, cook for another 15 minutes.
14. Chop the greens and add them to the finished lobio.
15. Serve in a large flat plate with tortillas.
Lobio in Georgian - tricks and useful tips
If the beans are not fresh, they need to be sorted before cooking.
Do not overcook the main dish, otherwise all the vegetables will boil and it will turn into porridge.
Try not to overdo it with seasonings, otherwise you can spoil the taste of the dish.
The beans will be ready if the skin of at least one bean begins to peel off.
You can use any vinegar in recipes. It is desirable that it be natural.
Although the dish is low in calories, remember that white beans are still difficult to digest.
