Lobio - 12 home-made recipes

“Lobio” in Georgian means “beans”, and dishes prepared on the basis of this ingredient receive the same name. Bean culture is supplemented with various vegetables, herbs, seasonings, and is consumed both hot and cold.

Lobio in Georgian: a real recipe

There are many ways to prepare lobio with the addition of various components.

But for a traditional Georgian dish, you need such products:

• 600 g of beans;
• 150 g of walnut kernels;
• 100 g leek;
• bulb;
• garlic cloves;
• a few stalks of celery;
• Bay leaf;
• salt.

Work sequence:

1. Boil pre-soaked beans until soft, adding bay leaf and adding water if necessary.
2. Add chopped celery to the prepared beans and reduce the heat to a minimum.
3. Cut leek, onions, cilantro, garlic through a press and send to a pan.
4. Crush the walnut kernels with a rolling pin, put into the dish and hold it on fire for another quarter hour.

Lobio is better to eat hot in Georgian, but even after the dish has cooled, it will still remain delicious.

Red Bean Lobio: A Classic Recipe

The classic recipe for red bean lobio involves the use of a large number of spices, as well as Tkemali sauce.

For cooking you will need:

• 500 g of red beans;
• 380-450 g of white or red onions;
• a bunch of cilantro;
• several garlic cloves;
• hot pepper;
• dried coriander and suneli hops;
• Bay leaf;
• Tkemali sauce to taste.

Work sequence:

1. Place the beans in a bowl with thick walls, pour cold water, sprinkle with salt and cook until tender, adding a bay leaf.
2. Drain the liquid from the cooked beans, knead it slightly with a fork, and then add boiled water and put it to stew.
3. Chop the onions and let them in another pan on preheated vegetable fat, and then add chopped cilantro and seasonings.
4. Move the frying to the beans, add the Tkemali sauce and simmer for a while under the lid.

Important! To make the beans soft and tender, before boiling it should be soaked for at least 10-12 hours.

White Bean Lobio: Traditional

According to this recipe, white bean lobio is easy and quick to make, due to which this cooking method is popular.

To create a dish you need:

• 500-600 g of white beans;
• several large onions;
• cloves of garlic;
• cilantro;
• hot peppers and suitable seasonings;
• Bay leaf;
• salt.

Operating procedure:

1. Drain the water from the previously soaked beans, transfer to a bowl with thick walls, add cold liquid, salt and bay leaf, boil until soft.
2. Cut the onion into thin half rings and fry in vegetable oil until golden brown.
3. Add crushed garlic, chopped greens to the roasting, fry a little and put the mixture to the beans.
4. Sprinkle the dish with seasonings and simmer for a quarter of an hour over low heat.

If desired, you can add lobio with tomato paste or fresh tomatoes.

Read also:Georgian Red Bean Lobio Recipe

Green Bean Lobio

To make lobio from green beans, you can take the main ingredient in fresh or frozen form.

For the dish you will need:

• 500 g of pods;
• egg;
• onion;
• garlic;
• hot pepper and Caucasian seasonings;
• greenery;
• salt.

Work sequence:

1. Peel the onions and garlic cloves and fry in a pan until soft.
2. Rinse the bean pods, drain from the liquid, if necessary, cut into several parts with a knife and send to fry.
3. When the beans are ready, sprinkle it with salt, seasonings, break the egg on top and continue frying, stirring constantly, and after a few minutes remove from heat.

Serve the dish to the table hot or cooled, sprinkled with chopped herbs.

Megrelian Lobio

Megrelian homeland of Lobio is the western part of Georgia. This dish differs from others in that the beans are not cooked too much, and in addition to cilantro, other types of herbs are added, for example, basil or parsley. As a basis, you can take the white or red version of the beans.

For cooking you will need:

• 400 g of beans;
• 150 g of walnuts;
• 3 onion heads;
• 4-5 garlic cloves;
• salt and hot seasonings;
• a bunch of cilantro and other greens.

Operating procedure:

1. Rinse the soaked beans, put in a deep bowl, pour water and put to cook. When it becomes soft, fold in a colander and let cool slightly.
2. Peel onion and garlic, chop and fry in vegetable oil.
3. Remove the container from the heat, add chopped walnuts, salt, spices and herbs to the roasting, mix thoroughly.
4. Add the beans to the mixture and simmer under the lid for several minutes.

This dish will be an excellent side dish for meat or fish.

Whipped Tomato Lobio

To make a quick bean lobio, you should use this recipe. This dish will not give in to the taste of the classic version.

To work, you will need:

• 300 g of beans;
• bulb;
• carrot;
• some juicy tomatoes;
• garlic cloves;
• 50 g of wheat flour;
• salt and suitable spices;
• greenery.

Cooking sequence:

1. Put soaked beans in a boil, and when it is ready, drain the water and allow to cool.
2. Cut the onions in half rings, grind the carrots, and crush the garlic in a press and send to the pan.
3. After the vegetables are soft, add chopped tomatoes, salt, seasonings and continue stewing.
4. When the frying is ready, put the beans, sprinkle with chopped herbs and hold on the fire for some more time.

Tip. To make tomato lobio even faster, it is better to take green beans as a basis.

Lobio with nuts and mint

A spicy taste will give lobio mint, which can be taken fresh or dried.

For cooking you will need:

• 500 g of red or white beans;
• 100 g of walnuts;
• a bunch of mint;
• several large onions;
• carrot;
• 3-4 red sweet peppers;
• garlic;
• tomato paste;
• Bay leaf;
• seasonings and salt.

Cooking process:

1. Rinse the soaked beans and send to boil, adding salt and bay leaf.
2. Peel the onions, garlic, carrots and peppers, chop and fry in a pan until soft, then introduce the tomato paste.
3. Mash the boiled beans a little with a fork and add to the roasting, sprinkle the dish with spices, salt and mix.
4. Grind walnuts, chop the washed mint and add the ingredients to the dish, and then stew under the lid and not for long.

You can not put greens in a pan, but sprinkle with it a finished dish, laid out in portioned plates.

Lobio with meat

You can cook lobio as the main dish, and not a side dish, if you add meat to it. Both pork and beef or veal will do.

For the dish you will need:

• 450 g of beans;
• 500 g of meat;
• several large onions;
• carrot;
• 3-4 bell peppers;
• 5 large tomatoes;
• greenery:
• salt and seasoning.

Cooking order:

1. Cook the beans until soft, cool and mash with a fork.
2. Chop meat and fry in a pan with onions.
3. Add grated carrots and chopped bell pepper to the meat roasting.
4. When the vegetables soften, introduce the diced tomatoes and beans, close the lid and simmer for 5-7 minutes.
5. A few moments before removing the container from the fire, sprinkle lobio with chopped herbs.

Tip. You can make the taste of the dish more saturated by adding garlic and ground pepper to it. Black is suitable for beef or veal, and pork goes better with red pepper.

Canned Beans with Chicken

Another quick recipe is canned chicken 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 be fried faster than pork.

To work, you will need:

• 500 g of chicken;
• can of beans, canned own juice;
• several onions;
• garlic;
• carrot;
• tomatoes or tomato paste;
• salt and seasoning to taste;
• greenery.

Order of preparation:

1. Cut the bird and fry in vegetable fat.
2. Add chopped onions, garlic, carrots to the chicken and cook until soft.
3. Introduce diced tomatoes or tomato paste and continue stewing.
4. Put the strained beans from the juice, sprinkle the dish with herbs, salt, seasonings, and leave on the stove to simmer for a few more minutes.

On a note. If there are no tomatoes or pastas in the refrigerator, you can buy beans canned in tomato sauce and add to the dish with liquid.

Lobio in the slow cooker

Delicate and juicy turns lobio in a slow cooker.

This will require the following components:

• 350 g of beans;
• bulb;
• garlic;
• tomato paste;
• greenery;
• salt and suitable seasonings.

Cooking process:

1. Place the previously soaked beans in the bowl of the device and pour water so that it covers the women by 3-4 cm.
2. Set the "Stew" or "Soup" mode and cook the main component for at least an hour and a half.
3. Chop the onions in half rings, crush the garlic in a press and add to the beans.
4. Put the tomato paste, chopped herbs, salt and spices, mix, cook in a stew mode.

To make lobio more nutritious, add chopped walnuts to it a few minutes before cooking.

Oven potted lobio

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 prongs 1-2 pieces per container;
• sweet peppers by the number of pots;
• onions ½ head per serving;
• tomato paste;
• favorite greens;
• salt and seasoning to taste;
• boiled water.

Order of preparation:

1. Rinse pre-soaked beans and boil for a quarter of an hour, and then drain the liquid, cool slightly and arrange in pots.
2. Peel onion, garlic, pepper, chop and send to beans.
3. Salt the ingredients, add tomato paste, spices, pour boiled water so that it completely covers the dish and send to the oven.
4. When the beans become soft, remove the containers from the oven, sprinkle lobio with chopped herbs and place on the table.

Tip. It is necessary to keep lobio in the oven for a rather long time, but in order to significantly reduce the time, it is worth taking the legume or canned version of beans as the basis.

Winter harvest: Lobio salad

From beans, you can cook a delicious winter harvest - lobio salad.

For canning you will need:

• 2 kg of yellow or green bean pods;
• 2 kg of juicy tomatoes;
• 500 g of red bell pepper;
• 1-2 pods of hot pepper;
• 3 heads of garlic;
• 120 g of sugar;
• 30-40 g of salt;
• 120 ml odorless vegetable oil;
• 30 ml of table vinegar 9%;
• favorite greens.

Operating procedure:

1. Wash the pods, chop them with a knife if necessary.
2. Scald the tomatoes with boiling water, free from the skins and smooth the pulp.
3. Finely chop or mince the bell pepper, garlic and herbs through a meat grinder.
4. Put the prepared ingredients in a pan, close the lid and bring to a boil.
5. Reduce the heat to a minimum, remove the lid and continue cooking for another 30-40 minutes.
6. Add vinegar, oil and cook the mixture for another quarter hour.
7. At the end, pour greens, and after 5-7 minutes remove the pan from the heat.
8. Arrange the hot mixture in sterilized jars and roll up.

During the week, jars with winter harvesting should be stored in a dark place, wrapped in a blanket.