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Green lobio with meat. Lobio recipes Lobio from red beans with meat classic

The main thing in preparing lobio according to the classic recipe is the right type of bean. Red or variegated cream beans from the current year's harvest are best - they will have enough starch and at the same time they will not be too dry.

Place the beans in a large bowl and cover with water. The water is cold.
If some beans float to the surface, touch them with your fingers; they may be empty in the middle. These beans should be thrown away.
Leave the red beans to swell for 6-8 hours.

Then drain the water, place the beans in a deep saucepan and add fresh water so that the water completely covers the beans. Set the pan over high heat to bring to a boil.
As soon as the water boils, you need to get rid of it - pour it out and fill it with cold water again (a ratio of 1:4 would be ideal). Cook over medium to low heat, stirring occasionally, for 50 minutes to an hour and a half. The beans should become soft.

Mash some of the beans a little with a fork directly in the pan. Just don't overdo it; there should be a lot of whole beans in the dish.

Sort the nut kernels from the husks and shells. Nuts must not be rotten or spoiled.

Grind them in an accessible and convenient way for you - using a blender or meat grinder.

For lobio according to the classic recipe, take two large onions weighing approximately 180-190 grams or three medium-sized onions. They need to be peeled and cut into not very small cubes. The onion in the dish should be felt and visible.

Prepare a frying pan (preferably a large diameter one with high sides) – heat it up and pour in vegetable oil.
Spread the onion in an even layer and fry it over low heat on the stove burner until translucent, with a light golden color.

Blanch fresh tomatoes. First, wash the tomatoes well, make cross-shaped shallow cuts with a sharp knife near the stalk and on the opposite side and, lowering the tomatoes into boiling water, count to ten. You should not keep vegetables in boiling water for more than 10 seconds. If there is a bowl of ice nearby, you can instantly cool the tomatoes in it; if there is no ice, hold it under running cold water. Use the blade of a knife to pry the skin and remove it without much effort. That's it, our tomatoes are blanched.

Cut a bunch of cilantro with a knife. The greens should not be chopped very finely. Finely chop the garlic cloves into cubes. You can grind them through a press, but chopping them with a knife will still be more correct.

Add tomato cubes to the transparent onions, season with spices - suneli hops, black pepper, a small amount of dried red pepper. Control the amount of hot pepper to your taste. In principle, the dish should be spicy and piquant, but at the same time edible in its spiciness.

Add beans, nuts, cilantro, garlic and a little broth in which the beans were cooked to the onions and tomatoes. Add salt.

Stir and simmer for 3-4 minutes. If you see that the dish is a little dry, you can add more water from the beans.

If you serve lobio hot according to the classic recipe, then this is the main dish. And if it’s cold, it’s a snack.

If we say that lobio is a Georgian dish, then this statement will immediately be refuted by all the peoples of the Caucasus, Turkey, Syria, Iran, India, as well as Mexico and other countries of the American continent. Beans and all known varieties of this crop have served as a source of food for all mankind for more than one millennium. Therefore, each nation has its own recipes for their preparation, classic and unusual.

The expression “bean lobio” is not correct, considering that “lobi” and “lobio” translated from Armenian and Georgian mean beans.

But let’s leave linguistic issues aside for now, and just ask what they cook from red beans in the Caucasus. They began to grow red beans as an agricultural crop as soon as they appeared in Europe, along with asparagus beans and other legumes that were familiar to the peoples of the Caucasus, the Middle East and Asia and America at the dawn of ancient civilizations.

Focusing only on dishes made from red beans, you must at least know how they differ, for example, from white or variegated or black beans, not to mention asparagus and other species of this family. It's not about the name, but about the benefits and taste of the food.

Red bean lobio - classic recipe: basic technological principles

Let us take as a basis that lobio is a Caucasian dish made from asparagus or other beans: the color of the beans mainly affects the appearance of the dish, and their size and density affect the duration and methods of culinary processing.

We will leave the Georgian name of the dish for convenience, but remember that similar versions of bean dishes exist throughout the world’s cuisine, if we do not take into account the flavor diversity of the dish, achieved by adding different seasonings and other ingredients.

The basis of the dish is beans, onions (25-50% by weight of the beans), vegetable oil (10%), sour vegetables or fruits, or wine vinegar (5-15%). The main components of the dish can be replaced or combined: asparagus and red beans, beans and kidney beans, and so on. But the size and hardness of the grain changes the cooking time, and therefore, in the process of preparing a dish in which two or more types of beans are present, each of them must be cooked separately, and only then combined for further cooking.

Take note of a few more subtleties that will come in handy in the process of preparing beans for lobio:

Be sure to soak the beans for at least 12 hours to speed up cooking;

When soaking, use only boiled and cooled water. In damp and hard water, beans acquire a glassy shell, which makes cooking difficult.

When soaking, keep the container of beans in the refrigerator: beans contain a lot of starch, which can cause unwanted fermentation.

Briefly about the combination of different types of beans. Cooking does not stand still, and if you want the dish to be unusual and bright, you can combine any types of beans, including asparagus. Smaller dry grains will cook faster than larger ones, so soak beans of different sizes and varieties separately, and cook separately as well. Cook green beans in salted water, without pre-soaking. Try to choose younger shoots, they are more tender. The pods do not require long cooking. They can be added to the dish before finishing cooking.

There are two types of lobio: from boiled and whole grains. In the first case, a puree-like mass is obtained, which is served as a side dish for various dishes, used for preparing minced meat, spread or snack. Whole grains are stewed in a sauce: sweet and sour, spicy or hot. The composition of sauces can be very diverse.

Lobio can be supplemented with vegetables, mushrooms, and meat. These components of lobio are also determined by culture, religion and traditions of national cuisine. In Armenia and Georgia, any type of meat is gladly added to lobio; in Azerbaijan, pork is excluded, and in India, eating beef is prohibited. Beans are a widely recognized source of protein and are widely used in vegetarian cuisine.

The list of spicy spices and herbs for lobio may vary depending on the area and the national characteristics of a particular cuisine. In India, the traditional seasoning is curry, in Georgia - hops-suneli, and so on. The set of spices and herbs for lobio in the classic recipe of Armenian cuisine does not differ at all from the Georgian classic lobio.

To prepare lobio, like any other dish, it is enough to be guided by general culinary principles - no more than three or four types of herbs, the same amount of spices to create an evenly sweet, salty, sour and spicy taste of the dish. Harmony is the limit of perfection.

It can be emphasized that in Georgian cuisine they take special care in creating aromas, thanks to the traditional set of herbs: dill, all varieties of basil, parsley, garlic, mint, savory, marigolds and many other local plants. Cilantro is a special accent of Caucasian cuisine, although not everyone likes its specific smell, but without it it is extremely difficult to identify a dish as Georgian or Armenian, or even Caucasian. In fairness, we note that the same attitude towards spices and herbs is inherent in any cook, in every corner of the globe.

It is possible to list all sorts of herbal additives used by local chefs to prepare beans, but it will take a lot of time and makes no sense without a specific recipe, which you need to try to prepare at least once in order to be imbued with love and respect for the wise and generous cuisine of the Caucasus.

1. Red bean lobio - classic recipe

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Lobio cooking recipes

Lobio– a popular vegetable dish of hospitable Georgian cuisine. The name of the dish is translated from Georgian as “beans”. The basis of the lobio recipe is boiled legumes.

But, as you know, there are more than a dozen varieties of beans. Thus, several dozen dishes made from it bear this name. At least we are accustomed to seeing beans in a dish not as the main ingredient, but as an addition. Vinaigrette, lean borscht or bean salads are prime examples of this.

This recipe contains classic lobio made from red beans, which will form the basis of the dish. The second important component is onions, the weight of which is half the weight of legumes.

It, like tomatoes, gives red bean lobio juiciness. Vinegar gives the dish a slight sourness. And seasonings saturate it with a delicious aroma and unique taste. Read more fondue recipes.

Note to the owner:

The taste of the dish will become more rich if you add fresh aromatic herbs instead of dried oregano and mint. You will need 1 bundle of each item.

Vinegar can be replaced with lemon juice.

Red bean lobio classic recipe

Cooking time: 1 hour 20 minutes. + time to soak the beans and pickle the green stems

Number of servings: 6

red beans – 300 g;
onions – 3 heads;
tomato – 3 pcs.;
walnut kernel – 120 g;
garlic – 3 cloves;
vegetable oil – 60 ml;
vinegar 3% - 60 ml;
fresh cilantro – 1 bunch;
dried oregano – 1 tbsp. l.;
dried mint – 1 tbsp. l.;
hops-suneli – 1 tsp;
ground black pepper - to taste;
ground red pepper - a pinch;
salt - to taste.

Recipe for classic red bean lobio:

Sort the beans, cover them with cold water and leave for 6-8 hours (overnight is possible).

Rinse the cilantro well, dry and separate the leaves from the stems. Finely chop the stems, place in a ceramic or glass container and cover with vinegar. Cover with a lid and refrigerate overnight.

Rinse the swollen beans, place in a saucepan and add a small amount of cold water (the water should lightly cover the grains). Let the water boil and cook the beans over medium heat, covered, for 45-50 minutes until tender. Typically, the water will have evaporated after this period of time, but if there is still some left, drain it away. And if during the cooking process the water evaporates too quickly, then add the required amount of boiling water to the pan.

While the lobio base (beans) is boiling, prepare the remaining ingredients.

Peel the onion and chop coarsely.
Wash the tomatoes. Make a cross-shaped cut on each one.
Place the tomatoes in boiling water for literally 30 seconds, remove with a slotted spoon and remove the skins.
Then cut the tomatoes into 1x1cm cubes.
Heat oil in a frying pan, add onion and fry it until golden brown.
Add the tomatoes and continue cooking for another 10 minutes over high heat, stirring occasionally.
Finely chop the cilantro leaves.
Chop the walnuts with a knife.
Peel and rinse the garlic cloves.
Place the onions and tomatoes into a saucepan. Add pickled stems, chopped cilantro leaves and walnuts.
Add spices - oregano, mint, suneli hops, ground black and red pepper. Add salt to taste.
Squeeze the garlic directly into the pan through a press.
Mix everything thoroughly. Place on low heat and heat under the lid for 10 minutes.
Add red beans, mix well and heat for another 10 minutes (over low heat, covered).

Classic red bean lobio is ready. Place it on a large deep dish and serve warm, after garnishing with cilantro and mint leaves. Serve the red bean lobio on a separate plate with the warm corn tortilla.

Classic Georgian cuisine is full of color, spicy taste, home-style delicious and simple dishes. If you are not a fan of this country, it is simply impossible not to love the traditional dishes of this country.

For example, a Georgian dish like lobio (beans) is a side dish for main courses and an excellent appetizer. There are many different types of preparation of lobio. Every woman living in Georgia knows several different recipes for preparing this dish.

Beans are a very nutritious and tasty product; in addition, they are a source of useful vitamins and vegetable proteins, which is why beans are superior in value even to some types of meat. If you prepare meals, you can help your body, since protein in the body is absorbed by 80 percent.

Experts have found that all bean lovers are balanced and calm people who have a kind and gentle character. And the presence of potassium, magnesium, iron and other useful substances in beans makes this type of legume a very healthy food product. It is very important for people over forty to eat beans. In addition, nutritionists advise eating bean dishes several times a week.

Lobio in Georgian - preparing the necessary products

Remember that different types of beans should never be mixed when preparing the same dish, as different bean cooking times can result in different bean consistency. It is necessary to boil the beans very much, and in some recipes they are even kneaded to a paste. You can add a piquant taste to the dish by adding various Georgian spices to it.

Here you can add fresh herbs (onion, cilantro, parsley), marjoram, suneli hops, rosemary, white mustard, mint, bay leaf, fenugreek, dill, cinnamon, cumin, saffron, cloves. As a result, you will get a not very spicy and fragrant dish; you can add red or black pepper to your taste.

A mandatory attribute of almost every Georgian dish is chopped nuts. Before boiling beans, they must first be soaked in water for a couple of hours, so that they cook faster, and also in order to remove substances from them that contribute to bloating. After that, you need to drain all the liquid from the beans, and then fill them with clean water and put them on the stove to cook.

Red bean lobio classic recipes - a selection of the best cooking recipes

Red bean lobio with meat classic recipe

Red beans are considered the richest source of fiber, which gives you a full feeling of fullness. The World Health Organization recommends eating 40 grams of fiber every day as it helps remove toxins from the human body and helps stabilize blood sugar. The calories contained in red beans are not fattening at all, so you can eat them every day.

To prepare classic red bean lobio you will need:

500 grams of red beans,
600 grams of tomato,
600 grams of lamb pulp,
5 cloves of garlic,
3 onions,
Dill, cilantro, hot pepper, vegetable oil, salt

Before preparing this dish, you need to soak the red beans for several hours. The meat for this dish must be prepared in advance. Wash it, cut into small pieces and fry in sunflower oil for thirty minutes.

Add peeled and finely chopped tomatoes and chopped onions to the meat. Chop the peppers and herbs very finely, chop all the garlic in a garlic grinder. Add all these ingredients to the frying pan with the meat. Thoroughly grind the boiled beans, mix with all the other ingredients and continue cooking the dish for another seven minutes.

Lobio Georgian style with tomatoes

Lobio prepared according to this recipe is suitable for fasting. Most people believe that all Lenten dishes are completely tasteless and not healthy for the body - but this does not apply to lobio. This dish may be even tastier than some meat dishes.

200 grams of red beans,
400 grams of onion,
150 grams of khmeli-suneli,
200 grams of tomatoes,
2 tablespoons chopped nuts,
Green onions, parsley, cilantro,
2 cloves of garlic,

Boil the beans until soft, after soaking them in water, leave the pan with the beans on the stove so that they can soften more. Peel the onion and chop it fairly large, add the tomatoes cut into small cubes and all the necessary seasonings.

Continue to simmer the entire contents until all the vegetables are boiled. Drain all the liquid from the beans and immediately add them to the lobio. Chop the walnuts and garlic thoroughly, add them to the vegetable mixture, add pepper and salt to taste.

Add finely chopped greens to the lobio, cover with a lid and turn on low heat on the stove. The dish can be served warm or cold. Bon appetit!

Lobio with champignons

To prepare this dish, it is very important that the boiled beans remain intact. Therefore, the beans must be cooked over low heat.

To prepare you will need:

5 medium onions,
250 grams of champignons,
200 grams of red beans,
4 cloves of garlic,
50 milligrams of vegetable oil,
50 grams of nuts,

All beans should be pre-soaked overnight, then boiled in water for 1.5 hours until tender. Wash the champignons and cut them into fairly large pieces, fry them in heated sunflower oil until golden brown.

Then transfer the fried mushrooms to a separate plate and add pre-chopped garlic to them. Chop the walnuts fairly coarsely. Combine all the ingredients together, add pepper and salt to them.

Lobio for the winter with vegetables

Homemade canned beans are a rather rare dish that is easier to buy at any grocery store. But this is in vain. Try to cook this vegetable dish, in which beans are the main ingredient, and you probably won’t regret it.

To prepare you will need:

3 cups beans,
1 kilogram of sweet pepper,
2 kilograms of ripe tomatoes,
1 kilogram of carrots,
2.5 tablespoons salt,
200 milligrams of vegetable oil,
70 milligrams of vinegar,
200 grams of sugar,

It is necessary to boil the beans in water with added salt until fully cooked. Remove seeds from all the peppers and cut them into small strips. Grind all the tomatoes and grate the carrots. All vegetables must be mixed, add butter, sugar, salt and continue to cook over low heat for half an hour after they boil.

You can add vinegar about 10 minutes before final cooking. Place the entire hot mixture into pre-sterilized jars and roll up the lids.

The largest amount of beans is contained in white beans. It is white beans that saturate the body with extra calories. Black and red beans help cleanse the body; in addition, such beans contain a large amount of anthocyanins - beneficial substances that slow down the aging of the body.

Green lobio is a dish that differs in its taste. The main thing is to understand one important principle, and you can cook a variety of dishes from green beans. For example, you can cook lobio with satsivi, omelet, meat, eggs, and walnuts.

It is necessary to first boil the beans for 50 minutes, then mix thoroughly with the herbs and add ghee. Simmer the dish for 10 minutes in a frying pan and can be served. Bon appetit!

Green bean lobio

Excellent lobio is made from green beans; its taste has light nutty tones. You can serve it on the table as a salad.

400 grams of frozen beans in pods;

A handful of walnuts;

3 cloves of garlic;

A bunch of cilantro and dill;

Freshly ground pepper and salt;

Green bean lobio recipe:

Finely chop the onion, fry it in sunflower oil, add beans in pods. To give the dish a special taste, you can add a mixture of red and green peppers during the frying process. Cover everything with a lid and simmer until cooked. Approximately 5-6 minutes before the green lobio vegetables are ready, add salt. Let's start preparing the dressing. Peel the walnuts and chop them finely with a knife.

We also finely chop the garlic; you can also chop it using a press. Mix chopped greens with nuts, freshly ground pepper, garlic, and sunflower oil. Mix the prepared beans with the prepared dressing.

If desired, you can add pre-peeled tomatoes and seasonings to green bean lobio; “khmeli-suneli” is perfect. We serve the dish on the table; it can act as a salad and complement the taste of other dishes.

Bean lobio with meat

This version of preparing lobio is quite unusual, since it contains meat. The taste of the dish is original, special, you will definitely like it.

500 grams of beans;

600 grams each of beef and tomatoes;

5 cloves of garlic;

A bunch of cilantro and dill;

How to cook lobio with meat:

Beans must first be soaked in cold water. After swelling, cook it until ready. Mash the beans with a fork. Cut the beef into medium pieces. Place it in a frying pan and simmer for 25 minutes. When preparing lobio according to the recipe, you need to peel and chop the onion. Add it to the meat and simmer everything until cooked. Read more recipes for making lecho.

Pour boiling water over the tomatoes, then place them in cold water for a couple of minutes. Remove the skins from the tomatoes and cut them into cubes. Add tomatoes to the prepared meat. Add chopped garlic and herbs and simmer for 10 minutes.

Add beans to the meat and vegetables, cook for 5 minutes, stirring. Cover the dish and let it sit for 20 minutes. This is how the lobio turned out, the recipe with photos demonstrated in detail the entire cooking process. Prepare a delicious, light and satisfying dish for your family.

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How to cook classic red bean lobio

Lobio is a national signature Georgian dish, which is popular not only in Georgia, but among all the peoples of Transcaucasia, including the southern parts of Russia as a whole. The dish is very interesting in that it is essentially bean stew, but the combination of common ingredients produces such a delicious and nutritious result that lobio is served in many restaurants around the world.

In Georgia, every housewife has her own recipe for this dish and her own secrets, but other housewives can cook it classically.

Classic recipe

Let's take a closer look at the classic recipe.

But in general, to prepare a classic Georgian lobio you need the following set:

1 cup dry red beans;
1 medium onion;
3 cloves of garlic;
100 gr. walnuts;
1 hot pepper;
1 glass of tomato juice;
1 teaspoon apple (or wine) vinegar;
salt pepper;
fresh herbs (preferably cilantro) - to taste.

Cooking time: about an hour plus overnight soaking time for the beans.

Drain the water from the beans soaked overnight and rinse them several times in running water, then put them on the fire to cook for forty minutes, stirring occasionally.

While the beans are cooking, cut the onion into half rings and fry them in oil.

Garlic and walnuts should be chopped, mixed and added to the pan with the onions along with the already cooked beans. Pour in tomato juice, season with pepper, salt and finely chopped hot pepper, stir and simmer the dish for about another ten minutes.

The finished lobio is sprinkled with chopped fresh herbs and served hot.

For a complete Georgian ambiance, you can serve it with corn tortillas and slices of cheese.

Lobio in Georgian

Whatever one may say, all bean dishes take a lot of time: you need to remember to soak the beans overnight, then boil them for a long time, etc. However, there is also an express option with which all lobio lovers will be able to get this dish in the shortest possible time.

2 cans canned red beans (natural);
2 medium onions;
6 tbsp. tablespoons unrefined oil;
100 gr. walnuts;
4 cloves of garlic;
1 tbsp. a spoonful of natural wine vinegar;
green onions, parsley (or cilantro) - to taste;
salt pepper.

Cooking time: approximately 30 minutes.

Calorie content: about 90 Kk/100 g.

Walnuts and garlic need to be chopped (you can do this in a blender) and add wine vinegar and chopped herbs to them. Finely chopped onion is fried in oil until golden, then add all the tomato paste to it and simmer over low heat for a couple of minutes.

Drain the canned beans in a colander and place in a frying pan for tomato frying, seasoning with suneli hops, salt and pepper, then cook everything together for a few more minutes.

After removing from the heat, season the dish with the garlic-nut mixture, stir and leave covered for another 10 minutes to steep and soak.

Red bean lobio with meat in pots in the oven

0.5 kg dry red beans;

0.5 kg pork;

4 medium onions;

2 medium carrots;

2 cloves of garlic;

2 tbsp. spoons of thick tomato paste;

1 bunch of parsley;

2 tbsp. spoons of unrefined oil;

1 bay leaf;

salt, pepper, spices to taste.

Cooking time: approximately 1.5 hours.

Calorie content: about 150 Kk/100 g.

The beans should be soaked overnight and rinsed several times in running water, then boiled with the addition of bay leaves and without salt, which will take about forty minutes. Do not completely drain the water from the beans, leaving a small amount at the bottom.

While it is cooking, make a fry of onions and carrots, frying them until tender, adding tomato paste and chopped garlic, as well as spices at the end. Cut the meat into small slices, chop the parsley.

All that remains is to place all the preparations in pots in repeating layers - beans with the water in which they were boiled, meat, frying, herbs - cover them with lids and bake in the oven at 180 degrees for half an hour. This lobio should be served hot.

How to cook pork pilaf in the Polaris multicooker - read our article.

Armenian baklava - take note of our recipe with step-by-step photos. You definitely need to learn how to cook this sweetness.

How to cook a dish in a slow cooker

Modern household appliances make life much easier for housewives, leaving them time to do other household chores. So, classic lobio can be prepared in a slow cooker, and it will turn out just as spicy and satisfying as the regular version.

Required ingredients (for 1 serving):

2 tbsp. spoons of red dry beans;
1 small bow;
1 teaspoon of thick tomato paste or adjika;
2 cloves of garlic;
2 tbsp. tablespoons butter and 1 tbsp. a spoonful of unrefined vegetable oil;
1 teaspoon of natural apple cider vinegar;
2 tbsp. spoons of chopped walnuts;
1 teaspoon of hops-suneli seasoning;
cilantro, salt, pepper - to taste.

Cooking time: approximately 1 hour 10 minutes.

Calorie content: about 100 Kk/100 g.

Place the soaked and washed beans in a multi-cooker bowl and add water so that it covers the beans. If the multicooker has a “Beans” mode, then you need to set it to 60 minutes, or set the “Stew” mode to 70 minutes.

While cooking is in progress, you need to peel and chop the onion and garlic - they will need to be added to the beans ten minutes before the end of cooking along with adjika or tomato paste.

Then vinegar, sunflower and butter are added to the bowl, along with walnuts, salt and pepper. When the multicooker program has completed its work, all that remains is to add suneli hops and chopped cilantro to the dish, mix everything and let it sit for 5 minutes.

In order for lobio to turn out as similar as possible or even indistinguishable from the classic Georgian dish, you need to know a few basic secrets in its preparation:

The standard ratio of water to beans for cooking is two to one. Their readiness can be determined by slightly torn skin (so as not to taste it by tooth).
For lobio, it is customary to lightly crush the cooked beans, but this must be done without effort so that the dish does not end up turning into a viscous bean porridge.
It is not worth mixing different types of beans to prepare lobio, because each of them has its own cooking time, so the dish will not work.
Despite the fact that lobio involves the use of spices and herbs, there is no need to be overly zealous with their quantity; moreover, you should not add a lot of spices to the dish at once - a few basic ingredients are enough.
Beans should be soaked overnight before cooking. The minimum soaking time is 4 hours, and ideally the beans should be soaked for 12 hours.
Lobio can be made with different types of meat, including chicken, mushrooms, vegetables - for example, eggplant, and almost any type of herbs and spices.
Georgian lobio is a low-calorie dish, but the highest calorie dish is made from white beans, or from any beans made with meat.

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Lobio with meat

Lobio with meat - a hearty lunch recipe for the whole family

Lobio is a dish of Georgian cuisine, and the word “lobio” is translated as “beans”. In other words, we cook beans with meat, vegetables and fragrant spices to deliciously feed our family.

Georgians are great, they have a lot to learn in the kitchen. Of course, without having a Georgian soul, it is impossible to prepare a truly national dish with unique flavors. But we will try very hard to make it no worse =)

Ingredients for lobio:

Red beans – 350 gr
Onions – 400 gr
Tomatoes – 500 gr
Pork neck – 500-600 g
Bell pepper – 200 gr
Tomato paste – 50 g
Vegetable oil – 4 tbsp/l
Salt, garlic - to taste
Basil, cilantro, suneli hops - to taste

Instead of dry beans, canned beans are perfect. It is best to soak dry beans overnight - this will allow them to cook faster.

Bean lobio with meat - step-by-step preparation:

Boil the beans until tender.

While the beans are cooking, prepare the vegetables and meat.

Cut the meat into small cubes, the onion into half rings and fry in a frying pan.

Cut the bell pepper into small cubes and add to the saucepan with the meat.

Fry for a couple of minutes.

Peel the tomatoes, chop finely and place in a saucepan.

You need to simmer the meat and tomatoes for about 30 minutes over low heat.

Then lightly mash the beans with a spoon and place them in a saucepan with the meat.

Add garlic, herbs, spices and salt.

Simmer for about 5-10 minutes.

Now bon appetit!

Calorie content of lobio with meat per 100 grams = 180 kcal

Eat healthy!

Best regards, Natalie Lissi

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Classmates

This dish has been known in Georgia for a long time and is prepared from various beans. For this dish, grain beans or green beans are used. Lobio can be prepared from white or pink beans, but it is mainly prepared from red beans. The dish made from any bean is very tasty, with only slightly different flavor nuances.

500 grams of pork;
400 grams of beans;
1 onion;
1 carrot;
2 tablespoons of tomato paste;
1 teaspoon hops-suneli;
2 tablespoons vegetable oil;
1 tablespoon frozen greens;
3 cloves of garlic;
salt to taste.

How to cook lobio

In the evening, wash the beans and soak them overnight in a large bowl. In the morning, salt the water, wash the beans, add a new portion of water and set to cook

Cook, stirring occasionally until done. Peel and wash the onions and carrots. Finely chop the onion and grate the carrots on a coarse grater.

Cut the meat into small pieces

Place a frying pan on the stove, pour vegetable oil into it, heat it up and fry the meat over high heat.

Then add the onion and fry the meat with onions

Then add carrots and fry with carrots

Fry with carrots for a couple of minutes, don’t forget to stir while frying, add tomato paste, stir so that the paste combines with the meat and vegetables, and fry with it for a couple of minutes too

Then add water to cover the meat. (I don’t pour very much water, since the oven is induction and the water practically does not boil away during cooking.) Add salt and cook over low heat for about 15 minutes. Meanwhile, our beans are cooked, drain all the liquid from them, put 2/3 of them in a frying pan with the meat , and leave 1/3 in the saucepan and crush

Then add it to the meat too.

Add salt, add suneli hops, cover with a lid and cook over low heat for 20 minutes

Add finely chopped garlic and herbs to the finished dish.

Stir, cover with a lid, turn off the oven and let the dish brew. Our lobby is all ready

Aromatic thick red bean lobio is the most popular dish in Georgia. Legumes of this particular color are chosen for it, as they boil quickly and well. Be sure to add a large amount of spices and aromatic herbs to the treat.

Ingredients: 220 g of red onion, 2 tomatoes, 340 g of red beans, 90 g of walnut kernels, 3 cloves of garlic, salt, 70 ml of refined oil, 60 ml of wine vinegar, 8 g of suneli hops and dried mint, half a bunch of fresh cilantro.

The bean components are sorted out, washed and filled with cold water overnight.
The cilantro is washed and shaken off excess liquid. The leaves are crushed with scissors, and the stems are poured with vinegar and left for several hours.
The prepared beans are cooked for about an hour.
Small pieces of onion are fried in any fat. Then slices of tomatoes without skin are added to it. To easily peel tomatoes, you just need to first scald them with boiling water.
Together the products are stewed for 12-14 minutes.
Nuts and cilantro leaves are finely chopped and mixed. Shredded pickled stems are also added to them. Add salt and seasonings. Garlic is added. The mass is transferred to the vegetables. The ingredients are simmered for another 8-9 minutes.
The contents of the pan are sent to the beans. The dish simmers under the lid for another 10-12 minutes and is served.

This classic lobio recipe can be slightly modified by adding new spices and herbs.

With meat in pots in the oven

Ingredients: half a kilo of red beans, 3 onions, salt, 630 g of beef pulp, half a kilo of tomatoes, a pinch of oregano, a clove of garlic, a bunch of fresh cilantro. How to cook lobio with meat in pots is described below.

The legumes are soaked for at least 5-6 hours, after which they are boiled until softened and lightly kneaded with a spatula.
The meat is washed, cut into pieces and fried until cooked with onion chopped in any way.
The tomatoes are blanched, cut into cubes and added to the meat along with chopped garlic, cilantro and oregano.
At the very end, the mass is combined with beans and placed in pots.

The lobio will simmer in a well-heated oven for another 20-25 minutes.

From red beans in Georgian style

Ingredients: 230 g of red beans, 440 g of white onion, 60 g of walnut kernels, a large spoon of khmeli-suneli, 250-300 g of tomatoes, 2 cloves of garlic, table salt.

Pre-soaked legumes are washed and boiled in salted boiling water until completely softened.
The onion is cut into small pieces, the tomatoes are scalded with freshly boiled water and chopped into slices. The vegetables are transferred to the pan with the boiled beans. Salt and seasoning go there.
After about 20-25 minutes of stewing, add chopped nuts and chopped garlic into the container. The mass is kneaded a little with a masher.

After another 10-12 minutes of simmering with the stove slowly heating, Georgian-style red bean lobio is served to the table.

Multicooker option

Ingredients: large white onion, 30 g tomato paste, bunch of cilantro, 1.5 tbsp. red beans, 4-5 cloves of garlic, salt, aromatic herbs.

First of all, chop the onion into cubes. Next, it is fried until golden brown in well-heated oil in baking mode.
The beans are placed in a container and filled with filtered water. The liquid should not only cover all the ingredients, but also be about 2 fingers above their surface.
In the program intended for stewing, the mass simmers for 80-90 minutes under the lid. Next, the ingredients include tomato paste, crushed garlic, salt and chopped herbs. Add another multicooker glass of water.

The dish simmers for another 60-70 minutes and is served for lunch.

How to cook with canned beans?

Ingredients: large tomato, 3-4 pickled garlic cloves, 70-80 g walnut kernels, a standard can of canned beans (red), half an onion, 3 pinches of fine salt, 25 ml of balsamic vinegar, a bunch of various herbs.

The nuts crumble finely. It is convenient to use cling film and a heavy rolling pin for this. Next they are combined with chopped herbs and chopped pickled garlic.
Fine salt is added to the mixture and balsamic vinegar is poured in.
In a thick-walled bowl, chopped onion is fried with pieces of tomato, previously removed from the skin. Instead of fresh vegetables, you can take a couple of large spoons of tomato paste. In this case, the main thing is to remember to use a pinch of sugar to make the additive less sour.
When the vegetables become soft, add beans from a jar without liquid to them.
The refueling from the first step is also added here. The mass simmers under the lid for 3-4 minutes. And then left on the cooling stove for another 8-9 minutes.

Lobio made from canned red beans is served with fresh tortillas. Its main advantage is the speed of preparation.

Adjarian red lobio

Ingredients: 320 g dried red beans, 80-90 g walnut kernels, a bunch of fresh cilantro, 2-4 garlic cloves, a pinch of ground pepper, onion, salt.

The legumes are washed well with running water, then poured with boiling water and left overnight. Before cooking, the liquid is changed to a fresh composition, and the beans are cooked until completely softened. Towards the end of cooking, the contents of the pan are salted.
Next, the beans are left in water to cool. There is no need to drain the liquid from the pan.
Cilantro, garlic, onions and walnuts are ground using a suitable blender attachment or in any other convenient way.
Add salt and pepper to the cooled beans, mix well and knead lightly with a spoon.
The mixture from the third step is also laid out here.
All that remains is to heat the contents of the pan over medium heat, mix well, simmer for 3-4 minutes and place on plates.

This dish is delicious to try both hot and cold. It will perfectly complement it with homemade bread or wheat cakes.

Lobio for the winter

Ingredients: half a kilo of red beans, large carrots, 2 sweet bell peppers, 70-80 g of walnut kernels, a pinch of dried cilantro, basil, suneli hops, a full faceted glass of thick tomato juice, salt, 2 cloves of garlic.

The legumes are soaked in water for several hours in advance, after which they are boiled until softened. In addition to salt, you can add bay leaves to the water for a pleasant aroma. When the beans are completely ready, the bay leaves are thrown away.
Walnuts are ground in a blender. The mass should be as homogeneous as possible.
Carrots, onions and peppers are chopped into thin long pieces. Next, they need to be fried in refined oil until golden brown.
The mixture from the blender and tomato juice are added to the frying pan. The mixture is salted, sprinkled with seasonings and simmered for 25 minutes. Next - another 15-17 minutes with beans.
During this time, you need to prepare small jars and lids - sterilize them. The dish is placed in them while still hot. Filled containers are sterilized for another 6-7 minutes, rolled up and put away in a cool place.

Preparation

Beans are suitable either fresh or dried (pre-soaked for six hours or more), or pickled. Any will do, the dish will not suffer from it.

It is necessary to soak the beans for six or more hours. If pickled is used, then this point can be skipped. Next, the beans are boiled in a large amount of water. At this time, you need to cut the meat into small pieces.

Next, you need to set the frying pan on the fire, add a little vegetable oil and fry the meat. At this time, you need to peel the onions and carrots, wash them under running water and cut them (onions into half rings and carrots into strips). After this, the vegetables need to be added to the frying pan with the meat and fried for five minutes.

After this time, tomato paste and spices should be added. Peeled and chopped garlic is added last. Frying should last for five minutes, after which the dish should be filled with water and simmered under a closed lid until the meat is cooked.

At this time, you can prepare the sauce in a separate pan. First you need to fry the flour (the pan must be dry, and the bulk product must be stirred constantly), then add a spoonful of butter to it.

At this time, you need to grate the cheese on a coarse grater.

Next, put the cooked red beans and fried meat in a pan, pour in the prepared sauce and sprinkle with cheese. The dish should be cooked over medium heat, and immediately after boiling, remove from heat.

A delicious Georgian dish, prepared according to a classic recipe with step-by-step photos, is ready. All that remains is to arrange it on plates and serve. You can additionally sprinkle fresh herbs on top. Bon appetit!