Lobio is not a specific bean dish with a Caucasian flavor. Lobio is simply the Georgian name for beans, respectively, and all dishes prepared from it.
Beans in their taste are superior to other types of legumes, for example, peas and lentils, they are used in cooking both fresh, frozen, and in dried or canned versions.
For a classic lobio, you need to take a kilogram of dry red beans (you can either white or multi-colored, but red will look more appetizing). Rinse the beans thoroughly and soak in cold water - for three hours, then sort out, because it is easier to separate the damaged beans in a swollen state, change the water - and continue soaking (ideally, leave in cold water - overnight). At the end of this procedure, the water may acquire an unpleasant odor, so fresh water should be used when boiling.
So, the soaked beans need to be poured with cold water and cooked for 2-3 hours, when the water boils, you can only add boiling water, salt when cooking is not needed, it is better to add a spoonful of sugar at the first boil. If you add cold water, then the beans will quickly turn into a smear long before being cooked, and begin to crumble. And in salty or too hard water, the cooking time is noticeably longer.
When the beans are ready (soft, but whole, not boiled), the broth must be drained immediately - into a separate saucepan.
A third of the beans should be properly kneaded (wiped), seasoned with grated walnuts (2 cups of walnuts per kilogram of beans) and ground coriander, add narsharab (pomegranate sauce or juice, as options - tkemali or grape vinegar). In a skillet, fry finely chopped onions with the addition of tomato paste and red hot pepper. Mix the onion with the grated beans, dilute with the remaining broth, add chopped garlic and fresh herbs (cilantro, dill, parsley, basil, celery) - season the cooked whole beans with all this, mix well and salt to taste.
Lobio is eaten hot or used as a side dish for a meat dish, but in the same way, red bean lobio is stored for a long time (up to a week) in the refrigerator, warmed up or served as a cold snack.
Fresh green beans are used to prepare "green lobio". There are quite a few options for this dish. Green beans are boiled in salted water for 10 minutes and seasoned with various spices or sauces. For example, butter and fresh mint.
Also, boiled green beans are seasoned with fried onions in oil, fresh basil leaves, poured with beaten eggs and baked in the oven until golden brown, served in large pieces, poured with sour cream or baj when serving (Georgian nut sauce, which is prepared on the basis of bean broth).
The broth that remains after boiling dry beans and seasoned with grated walnuts - thickens when it cools and is used not only for dressing lobio, but also as an independent sauce - for meat or poultry.
By the way, dry boiled beans in Caucasian cuisine are also used as fillings in baking. There is such a dish - "khachapuri with lobio", a variant of Rachinsky khachapuri, when boiled, mashed beans with spices are baked in yeast dough.
In fact, beans are, of course, not a European culture, their homeland is Latin America and South Asia.
It is believed that no Mexican dish can do without corn tortillas or hot chili or beans. And the most famous Mexican invention is chili con root.
500 grams of dry red or black beans are boiled until tender (without salt, and the broth is immediately drained).
Onions (2-3 onions) and 1-2 hot pepper pods are fried in a large amount of butter or fat, garlic and fresh tomatoes or tomato puree (500 grams) are added. Finely chopped or rolled meat (beef with the possible addition of pork - 1 kg) is "fried" until half cooked in a separate frying pan without adding oil - excess water should be evaporated from the meat.
After that, meat, beans and fried onions with tomatoes are mixed and stewed for 15-20 minutes. The dish should be hot, spicy and semi-liquid, for a "soup consistency" it can be diluted with beef or chicken broth. It is usually served with boiled rice to "dampen the fire-breathing flavor" of chili con carne.
However, any Caucasian, having learned this recipe, will say that this is the most ordinary "lobio with meat", and in principle, the dish is very similar.
White and striped beans are more often used as a soup than as a main course. Moreover, beans are interesting because they go well with vegetables - potatoes and carrots; with mushrooms; with various types of meat and poultry.
But the most interesting combination is still bean soup with smoked meats.
For it, you need to soak and boil 250 grams of beans (better than small white beans, it boils down faster and easier) in three liters of water and wipe. Then, in a deep saucepan, you need to properly fry the bacon and fry the onions and carrots in the melted fat, add garlic sausage, slices of smoked ham or ham. You can flavor all this with tomato paste, or you can add finely chopped champignons.
Mix everything obtained with mashed beans, stew, stirring constantly, and transfer to the bean broth, boil, salt to taste and add bay leaf.
Serve this soup with plenty of fresh herbs and croutons, which can be replaced with bacon chips (bacon slices are dried on a baking sheet until crisp).
Not a single festive table in Georgia is complete without pkhali. This is something like a pate with nuts, but it is prepared from anything: from spinach, beets and beet greens, as well as from red and green green beans. Try it and you cook
Red bean phali
Required: 1 kg of red beans, 500 g of peeled walnuts, 1 red onion, dried hot red pepper, dried cilantro, hops-suneli, salt to taste.
Boil red beans until soft, put them in a colander, let the water drain, squeeze. Pass the walnuts and red onion through a meat grinder. Combine beans, rolled nuts, onion, salt and spices to taste in a food processor (blender) until smooth.
And such cakes with beans can be baked for Sunday lunch, for a family dinner, on fast days, and they will find their place on the festive table. Yeast dough is made for them, like on khachapuri.
Lobiani (bean tortilla)
Dilute in 1 liter of warm water 1 teaspoon of salt, a pinch of granulated sugar, 2 tbsp. tablespoons of dry yeast.
Add 2 tbsp. tablespoons of sunflower oil and flour enough to make a medium dough.
Pour some sunflower oil into your hand and knead the dough. Then cover with cellophane and put in a warm place.
Make one flatbread, put the filling in the middle and spread over the shape of a baking sheet or frying pan.
As it turns brown, take out and grease the top with oil. You can bake both in the oven and on the stove, just like Imeretian khachapuri.
For filling: boil 1 kg of lobio, mash, add 2 heads of finely chopped onions, cilantro, parsley, dill, 2 cloves of garlic, salt and pepper to taste. Add, if desired, 1 teaspoon of hops-suneli, a pinch of saffron and dry cilantro seeds. Simmer over low heat for 10 minutes.
True, some housewives believe that suneli hops are not suitable for lobio, instead they add savory (kondari). But this, as they say, is a matter of taste.
The high sulfur content in beans makes them useful for those suffering from intestinal infections, rheumatism, bronchial diseases and skin diseases. Thanks to copper, the production of adrenaline and hemoglobin is activated. Zinc, which is part of the beans, helps to normalize carbohydrate metabolism. Iron enhances the body's immunity and increases the flow of oxygen to cells, and also promotes the formation of red blood cells.
For this dish, any lobio will do, even white.
Required: 2 cups beans, 2 carrots, a few cloves of garlic, 2 cups tomato juice (can be replaced with tomato paste diluted in water). In addition, 1 tbsp. a spoonful of flour, vegetable oil, black pepper, salt, sugar, spices and herbs to taste.
The beans must be soaked overnight. Or put it in water in the morning to cook it in the evening. Put the beans to boil in the same water in which they were soaked. The cooking time depends on the type of beans, but it usually takes about 1.5 hours for them to cook until tender. If you have a pressure cooker - cooking beans will take much less time, about half an hour.
Cut the carrots into thick strips, fry in oil. Add finely chopped garlic, carrots to the finished beans, pour in 1.5 cups of tomato juice, add salt and sugar to taste, spices. Simmer for about 20 minutes over low heat and covered so that the liquid does not evaporate.
Dissolve a tablespoon of flour in the remaining tomato juice and pour over the beans. Stir well, let it boil and cook over low heat for another 10 minutes.
Healthy and tasty dishes with both mature and green beans can be prepared not only as a standalone food. It is also a good side dish for meat, poultry or fish. Green beans have the same health benefits as mature beans.
To prepare dishes from green beans, it is sorted out, if necessary, hairs are removed and boiled in slightly salted water. Boil soft young green beans for 5 minutes, overripe beans for up to 10 minutes, after which the beans must be discarded in a colander.
Green beans for garnish
Heat the boiled green beans, serve on a plate with meat, mashed potatoes.
To dress the beans, prepare the sauce: Beat 200 g sour cream, add 4-5 cloves of chopped garlic, 2 tablespoons of olive oil, ½ teaspoon of salt, 1 tbsp. a spoonful of fresh lemon juice. Stir the sauce well. Pour the sauce over the beans on a plate.
Required: 1 kg of beans in pods, 1-2 potatoes, 3-4 onions, 5-6 cloves of garlic, 4 eggs, 3 tomatoes, vegetable oil, parsley, cilantro, black pepper and salt to taste.
Boil the beans in a little water.
In a cauldron in vegetable oil, fry the onions, add parsley, tomatoes, put ready-made beans there, salt and simmer everything a little. Add the broth in which the beans were cooked (a little), put pepper, garlic, cilantro. Before being ready, pour everything with eggs, cover and simmer a little more.
Scrambled eggs with green lobio
Melt a tablespoon of butter in a frying pan. Put the boiled green beans in a frying pan, stew a little. Break the eggs into the beans or pour the omelet over the pods.
The dish can be cooked in a pan or baked in the oven, sprinkled with grated cheese.
Green Bean Stew
Cut the meat into small cubes and simmer. Add finely chopped onions, carrots, potatoes, diced zucchini and green beans to the meat. Simmer for 15 minutes, covered, then add the tomatoes and bell peppers. You can add garlic, spices, salt to taste. Simmer stew for 7 minutes, serve with sour cream.
Phali from green lobio
Required: 1 kg green beans, 500 g peeled walnuts, 1 red onion, red pepper, a small bunch of green basil, a small bunch of cilantro, suneli hops, salt to taste.
Boil green beans, put in a colander, drain water, squeeze. Scroll the walnuts and red onion through a meat grinder. Mix the beans, rolled nuts, onions, cilantro, green basil, salt and spices to taste in a chopper until smooth.
Despite all the positive qualities of beans, it still has contraindications. The use of beans is not recommended for the elderly, as well as in the presence of gastritis and ulcers, accompanied by high acidity. You can not use it for colitis and cholecystitis.
Cook in a good mood and treat with pleasure!
The classic recipe for this salad includes red beans. Preparing blanks for the winter is quite simple. Many recipes include beans, but more often than not, they are not the main ingredient, unlike lobio. Also, you can put a lot of different greens in a Georgian snack. It can be mint, cilantro, hyssop, marjoram or oregano. This will only make the appetizer taste better.
How to cook lobio with vegetables:
The salad is preserved as follows: boil the beans until tender. Chop the onion and fry until golden brown. Put the tomatoes in a saucepan, cover with cold water and cook for 7 minutes. Then remove the skin from them and cut into large slices, put on the onion. Simmer for another 15 minutes.
Peel the garlic and crush with a knife. Put it in the tomatoes. Then add beans, sugar and salt there. Simmer for half an hour. At the end of cooking add finely chopped basil, pepper, paprika, saffron and cumin.
When the workpiece is ready, it can be laid out in jars and rolled up with a metal lid. Pickled vegetables are ideal as a side dish with meat.
This dish was first prepared years ... well, a very long time ago. The recipe is written in my recipe book, and I saw it in a culinary show.
This very tasty and spicy dish will leave few people indifferent!
First you need to soak the beans. I did it at night.
Soak the beans
We cook the beans until half cooked in salted water, it took me 40 minutes. 15-20 minutes before readiness, add the onion, chopped into half rings, chopped herbs (here is a matter of taste, add the greens you like, I have parsley), garlic and bay leaf. Cook until the beans are cooked.
We drain the water into a separate container.
Next, the mass must be kneaded, while adding black, red ground pepper and a pinch of hops-suneli. We dilute the lobio with broth. Density is adjustable as you like. I will say right away that after cooling, the lobio will become thicker, so you can add a little more liquid.
Mixed with a crush
I invite you to the table! A hearty and delicious dinner is ready!
As already mentioned, bean lobio is a traditional Georgian snack. Many housewives have already modified this recipe and began to cook it in the Russian way. If you love experiments and are used to surprising your household with your culinary skills, then we suggest you cook red bean lobio in Georgian style. A step-by-step recipe with a photo will help you accurately prepare a savory dish in its original form.
Georgian cuisine is taste, color, home-style simple and pleasant dishes. Even if you are not a fan of this country, it is simply impossible not to take into account the national Georgian dishes. For example, lobio (beans) is an excellent appetizer, and at the same time a side dish for main dishes. There are more species of it than the housewives themselves in Georgia. Each one knows several ways, but the husband will cook it in his own way. Beans are not only a tasty and nutritious product, but also a source of plant proteins, vitamins, and minerals. A quarter of the composition is protein, which is why beans are superior in value to some types of meat. By preparing a dish of beans, we help our body, because protein is absorbed by 80 percent.
It has long been noticed that bean lovers are calm and balanced people with a benevolent character. The presence of iron, potassium, magnesium and other nutrients makes it not just a product, but an extremely useful food product. This is especially important for people over 40. Nutritionists recommend using beans in your diet at least 2 times a week.