Lobio is traditionally considered a dish of Georgian cuisine. Today, all Georgian dishes with beans are usually called that way. And the subtleties of preparation are not important, as well as what beans are used for this.

But they began to prepare lobio from beans only after Columbus brought this product to our territories. Before this, the same dish was prepared in Georgia, but the fruits of the hyacinth bean were used as the main ingredient. This is precisely what confirms that the dish of the same name appeared among Georgians earlier than beans.

This is interesting! Dohilos or bean fruit still grows in Georgia. Its fruits are very similar to beans, but have a darker red color, even closer to black. The bean fruits themselves are smaller in size.

Today Georgians prepare lobio from beans. Traditionally, Gurian beans are used. It is small and has a small white spot at the site of the embryo. Georgians, when they want to talk about something simple and ordinary, say: “It’s simple! Just like a lobio!” All that remains is to learn more about how to cook lobio from beans.

Therefore, we suggest that you first look at the detailed photo recipes for lobio, and then read our article:

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A classic recipe, but please note that this dish will differ from Georgian lobio, which we will talk about below. To prepare the version with red beans, you need the following products (for four servings): a glass of red beans, onions, carrots, three tablespoons of tomato paste (you can use three fresh tomatoes), a tablespoon of flour, vegetable oil and spices, a pinch of salt and pepper to taste. Three cloves of garlic and as many herbs as possible are also used. Wash the beans and soak in cold water for two hours. Then change the water and cook these beans until fully cooked.

Advice! If you want the beans to cook faster, you need to constantly add cold water to the pan.

Once ready, drain the broth separately and cool the beans. At this time, peel and finely chop the onions and carrots. Fry vegetables in a frying pan with vegetable oil. Add flour and tomato paste, fry for another minute. Now add salt and sugar, spices to the vegetables, pour the bean broth over them. The sauce should be the consistency of sour cream. Add beans to this sauce, stir and simmer over low heat for 15 minutes. Finely chop the greens and garlic and add to the finished dish, cooled to room temperature. Stir everything again before serving. This is a quick and easy red bean lobio recipe.

To prepare this more satisfying version of Georgian delicacy, you need to take 300 grams of chicken, one onion, a glass of red beans, three glasses of water, half a glass of walnuts, three tomatoes, ground red pepper and salt to taste, vegetable oil, herbs and spices. Soak the beans, drain and add fresh water. Boil the beans until tender. Also boil the chicken and cut it into pieces about the size of beans. Cut the tomatoes into cubes, chop the onion. Fry these vegetables in vegetable oil, add as much chopped nuts and herbs as possible, stir and turn off the heat. Combine chicken and beans, sauce and mix everything. Now add spices, pepper and salt to taste.

It is important! The first two recipes are also suitable for those who are looking for how to cook white bean lobio. The cooking processes are no different.

We also invite you to try it.

This recipe talks about how to cook lobio from fresh green beans. To prepare, you need to take 500 grams of fresh green beans, two onions, 400 grams of tomatoes, four tablespoons of butter, a head of garlic, a couple of parsley branches, half a teaspoon of dried basil, ground pepper and salt to taste. Cut off the ends of the beans and boil them for seven minutes. Leave 150 ml of decoction. Scald the tomatoes, remove the skin and cut into cubes. Also chop the onion and fry in vegetable oil. Add beans, tomatoes and broth. Simmer the vegetables over high heat for ten minutes, and over low heat for three minutes. Chop the greens and garlic and add to the beans.

When you want to try lobio, but don’t have time to soak and cook the beans, this dish is perfect. To prepare, take a can of canned beans, two onions and four cloves of garlic, one hundred grams of walnuts, cilantro, a teaspoon of dried basil and suneli hops, ground red pepper, two tablespoons of tomato paste, a tablespoon of wine vinegar and 150 grams of sunflower oil. Peel and finely chop the onion, fry in vegetable oil. Place the canned beans along with the liquid into the onion. Simmer everything for ten minutes. Pass the tomato through a press, chop the nuts finely and finely, chop the cilantro. Add tomato paste, spices and salt to these products. Mix everything well, add to the beans and simmer for another two minutes. At the very end of cooking, add wine vinegar and mix well again.

This dish is especially typical for the western regions of Georgia. There are no walnuts in it, which is a special feature of this lobio. To prepare, you need to take three glasses of beans, four onions and four cloves of garlic, a couple of pinches of ground coriander, two bunches of cilantro and salt. Pour 9 cups of water over the beans and cook until tender. As a rule, the cooking process takes one and a half hours.

Advice! It is better to overcook beans for lobio than to undercook them.
Cut the onion into half rings and fry in vegetable oil. Add the cooked beans without water and fry for 15 minutes. Press down the beans a little so that half remains wrinkled. Add garlic passed through a press, finely chopped herbs, coriander and red pepper, salt. Georgian beans are ready! Bon appetit!

And you will probably like it too.

Making lobio from beans requires a kilogram of frozen green beans, a kilogram of tomatoes, four onions, 200 grams of walnuts, two cloves of garlic, half a chili pepper, a bunch of parsley and basil. Scald the tomatoes with boiling water, peel and cut into cubes. Simmer in a deep frying pan for two minutes, then grind with a blender. Cut the onion into rings, boil the beans for two minutes and then fry for two minutes, finely chop the greens. Grind pepper, garlic and nuts with salt. Now put the onions and tomatoes, beans, nut dressing and herbs into the pan. Simmer everything for ten minutes.

It would seem like an ordinary bean dish, how can you diversify it. We offered delicious and original recipes. Beans prepared in any of the following ways will be an excellent appetizer or side dish for meat dishes.

When applied to folk dishes, the definition of “classic” is rather arbitrary. Who and when invented this bean dish? What are the criteria for this very classicism - hardly anyone knows for sure. Different regions of Georgia have their own classic lobio recipes. What an area! Every family has its own signature, the only correct and beloved recipe.

We won’t argue about complete authenticity, but the lobio that we prepared at home was quite liked by our Georgian relatives. And it received the highest praise from Aunt Nino - “quite Georgian.” She herself meticulously grew authentic dolichos (hyacinth beans), from which Georgians prepared lobio long before the beans came from South America to Europe. Poor Nino! She did not suspect that her cherished hyacinth beans were constantly entering into a shameless, criminal intimate relationship with ordinary beans, crossing with them!

The most common recipes are those with red beans. This is rare in our area. If I buy it on occasion, I make red bean soup or lobio. I use white beans to make lobiani (khachapuri in a frying pan stuffed with beans). The white bean lobio recipe is also good. But the most delicate lobio with a chestnut flavor is obtained from dirty pink grains, which we call “or mayo” (“goose liver”) for their special tenderness.

Classic bean lobio recipe - cooking options

Red bean lobio - classic recipe

• 500 g red beans.
• 150-200 g of onion.
• 3-4 cloves of garlic.
• 2-3 sprigs of savory.
• A bunch of cilantro (approximately 100-120 g).
• A small bunch of celery greens.
• 3-4 sprigs purple basil (rehana).
• Red hot capsicum.
• 0.5 tsp. l. ground coriander.
• 0.5 tsp. l. Utskho-Suneli.
• 0.5 tsp. l. Imeretian saffron.
• Salt.

How to cook red bean lobio in Georgian style

1. Sort the red beans, remove the spoiled seeds, and cover with cold water for 10-12 hours. Change the water periodically.
2. After the required time has passed, drain the liquid, add fresh cold water (about 1.5 liters), bring to a boil, cook over high heat for 10 minutes, drain. It is believed that in this way the beans lose their “musicality” - they do not swell after consumption.
3. Pour in fresh water (approximately 2-2.5 l), cook over low heat (slightly less than medium) until tender, add salt at the end of cooking. During cooking, be careful not to burn the beans. It is necessary to add liquid if necessary.
4. While the beans are cooking, let's make the onions. It should be peeled, finely chopped and fried in hot vegetable oil. Just fry until golden brown, not simmer. For the classic version, there should be very little liquid left - it should only lightly cover the grains.
5. Add red beans to the fried onions and cook together over low heat for 10 minutes.
6. Season with crushed peeled garlic, crushed red hot pepper, spices, chopped fresh herbs. Let simmer for another minute, turn off.
7. If Georgian lobio is supposed to be eaten hot, then let the dish brew for 15-20 minutes before serving.

My comments

• Some of the beans can be mashed to make the dish thicker, or you can just let it boil properly to make the dish even thicker.
• The consistency of the finished dish in the classic recipe is thick, like the second course. If desired, it can be made more liquid by adding the decoction in which the grains were boiled. The resulting soup is lobios sheshamadi.
• If the finished dish is made without fried onions and practically without liquid, we get a variant called “kirkazhi”. And if you puree everything and season it, you get phal-lobio.
• A set of greens is very desirable exactly as I indicated in the recipe. In extreme cases, garden savory can be replaced with thyme (even dry). I was lucky - my friend Verochka Ramazova supplied me with bags of Imeretian saffron and utskho-suneli. Fresh purple basil and savory grow all year round on my kitchen windowsill; I put my own frozen cilantro (from the garden) (it’s impossible to buy fresh here in Transcarpathia in winter).
• Often skinless tomatoes are placed in lobio (before adding spices and herbs, remove the skin from the tomato, chop it, put it in a bowl and cook for about 5 minutes along with the beans). Instead of a tomato, sometimes add a tablespoon of good tomato paste.
• Some people put crushed walnuts in the lobio and acidify it with wine vinegar or red tkemali juice - kvatsarahi.
• When hot, lobio is a second course, and when cold it is a delicious appetizer.
• Lobio is prepared in the same way from canned red beans. I won’t give the recipe with a photo - it’s the same as from the dry one. Before cooking, drain the broth and add the legumes to the fried onions. Adjust the consistency by draining the liquid and the amount of mashed beans.
• Instead of greens, green adjika is used, and spices, garlic and red hot pepper are replaced with real Abkhaz adjika. I will certainly post the recipes on my blog later.

White bean lobio recipe

• 500 g white beans.
• 100-150 g of onion.
• 3-4 cloves of garlic.
• 1 tsp. l. ground coriander.
• 1 tsp. l. utskho-suneli or chamana.
• A handful of pomegranate seeds (optional).
• A handful of walnuts (optional).
• 2-3 tablespoons of tkemali tomato sauce (optional).
• A bunch of cilantro.
• A few sprigs of green basil.
• Red hot pepper (dry or fresh).
• 80-100 ml vegetable oil.

1. We prepare lobio from white beans in the same way as from red beans, only we season it with our own set of herbs and spices. Before adding the spices, add tkemali sauce (if we cook with it).
2. At the very end of cooking, add finely chopped herbs, chopped garlic, and hot pepper.
3. Season with crushed or otherwise chopped walnuts (if desired). Sprinkle with a handful of pomegranate seeds.

I have already given the classic recipe for Georgian green bean lobio on the pages of my blog.

Lobio made from any beans and any consistency, prepared according to any recipe, is a classic Lenten dish. Feel free to include lobio in your regular menu. Even if you adhere to the strict canons of Lent, you can prepare lobio without frying, seasoning it with chopped onions pickled in wine vinegar.

Bean dishes

Find out how to cook green bean lobio in Georgian style at home - a recipe with step-by-step photos and a video will help even a beginner!

40 min

105 kcal

5/5 (3)

Green bean lobio is a popular dish in the Caucasus, especially in Georgia, Abkhazia and Armenia. Like many dishes, it has several recipes depending on the country, region or even the specific cook, but the main ingredient remains the same. For lobio, green beans are usually used, but you can also see options with red ones. Green bean lobio according to the classic recipe usually has a lot of spices and a spicy taste, like most dishes in Georgia.

Lobio in Georgian

Green bean lobio in Georgian has a traditional recipe, so it is considered classic. And now we will figure out how to prepare one of its options. This is just the base of the recipe, you can make it spicier, add any herbs and spices to your taste.

Kitchen appliances: saucepan, frying pan, salad bowl, knife, spoon.

Ingredients

Cooking process

1. Prepare all ingredients. Wash the beans, trim off the excess, and cut the pods into small pieces.
   
   
2. Chop the onion and pepper into strips.
   
   
3. Chop the garlic very finely or grate it with a grater.
   
   
4. Finely chop the greens.
   
   
5. Place the beans to boil in salted water.
   
   
6. Fry onions and peppers in hot oil.
   
   
7. When the beans are cooked, rinse them with cold water.
   
   
8. The onions and peppers should cool slightly, and then you need to add herbs, vinegar, ground walnuts, beans, garlic and spices to taste.
   
   
9. Mix everything well and leave for 5 minutes. Now the dish is ready to eat!
   
   

Lobio with egg

Green bean lobio with egg is a more interesting recipe, but no more complicated than the classic one, just adding a few more ingredients.

Cooking time: 40 minutes.
Number of servings: 4-5.
Kitchen appliances: knife, spoon, saucepan, frying pan.

Ingredients

• green beans – half a kilogram;
• one clove of garlic;
• one onion;
• one egg;

• a couple of tomatoes;
• parsley, dill, cilantro;
• vegetable oil;
• pepper, spices.

Cooking process

1. Wash the beans, peel and cut into medium pieces. Let it cook for 15 minutes in salted water.
   
   
2. Finely chop the onion, garlic and herbs.
   
   
3. Dip the tomatoes in boiling water for 1 minute, then peel and cut into small cubes.
   
   
4. Rinse the finished beans with cold water.
   
   
5. Fry the onion and garlic until translucent, then add the tomatoes and herbs and cook for another 5 minutes.
   
   
6. Add spices, stir and beat in a raw egg.
   
   
7. Stirring until the dish is ready.
   
   

What is lobio served with?

Lobio is a universal dish. It can be served as a side dish or as an addition to a side dish. It can be served with meat, fish and any other main course.

Translated from Georgian, “lobio” is simply “beans” (note that the beans are a special type, with a soft, delicate shell). Here is a basic, basic and very tasty recipe for lobio with spices crushed in a mortar. It is clear that there are as many options for preparing the signature Georgian lobio as there are regions in Georgia.

What you need to know about making lobio recipe

How to Handle Beans. If the beans are old, be sure to soak them the night before or for at least 3-4 hours. Drain the water, add new cold water and put on fire. If the beans are fresh and in season, none of this is needed. Just add water and cook.

Beans take 2.5-4 hours to cook, depending on the variety and age. After the water boils, drain all the liquid and pour the same amount of boiling water from the kettle (this is “dietary” advice - it will be easier on the intestines).

The ratio of beans and water is 1 to 4. The fire after the water boils is slow. The beans need to be stirred from time to time as they may burn. In addition, there should be a kettle with boiling water nearby to add water if it evaporates more than necessary. What is the correct consistency of lobio? Mushy.

About the condition of beans: You can consider them ready if the skin of most of the beans has broken. Using a wooden spoon or masher, mash the beans, but do not puree them. We are not preparing bean cream, but lobio - it should be “pressed”, but large. After this, put the beans on the fire for some more time (no more than 15 minutes).

About seasonings. The recipe for making lobio lists the main seasonings. However, it should be borne in mind that their quantity must be controlled, especially for people who are not accustomed to rich or spicy tastes.

Savory (in Georgian “kondari”) is not added in all regions of Georgia, but as for utskho-suneli, this is a required ingredient in almost all lobio recipes. Utskho suneli is nothing more than blue fenugreek - an herb actively used in Mediterranean and Caucasian cuisines, and, unfortunately, poorly known among us. You can buy it at the market from seasoning traders (already in dry form).

It is not necessary to use balsamic vinegar in the lobio recipe; you can use red wine vinegar. It is only necessary that it be natural.

How to serve bean lobio. Lobio is served both hot - then it will be the main course, and cold, as an appetizer. If you prepare very spicy lobio or lobio with walnuts, you can serve it as a dip, dipping pieces of bread or thick corn porridge into it. “Bread” is lavash or unleavened corn cake (mchadi).

Lobio recipe ingredients

To prepare classic red bean lobio you will need:

• red beans 600 g
• onion or red onion 400 g
• 2 cloves garlic
• dry seasonings: savory, coriander, utskho suneli 0.5-1 tsp.
• hot red pepper, black pepper (amount to taste)
• fresh cilantro 1 bunch (50-60 g)
• balsamic vinegar or tkemali
• vegetable oil for frying
• salt, 3 bay leaves

How to cook red bean lobio

1. Pour cold water over the beans, add a bay leaf, add a little salt and cook for 2.5-3 hours, stirring occasionally, until the beans are soft.

2. 10-15 minutes before the end of cooking, remove the lobio from the heat, pour off the liquid, and crush the beans and mash them. If it turns out to be a dry mass, add a little bean juice (the water in which it was boiled). Then put it back on the fire to simmer.

3. Sauté chopped onion in vegetable oil. Chop fresh cilantro. For this purpose, use not the whole bunch, but a part (the other part will be used for serving). When they are ready, add the dry seasonings and mix everything together.

4. Place fresh and dry cilantro, utskho suneli, savory, pepper, garlic and a pinch of salt in a mortar. Grind them thoroughly with a pestle.

5. When the lobio is ready, add the frying agent, vinegar or tkemali and the ingredients crushed in a mortar. Return to the heat for another 5-1o minutes. Add salt if necessary. If you want to serve in clay pots (traditional Georgian serving), it’s time to transfer the food from the pan there and put it in the oven for 5-7 minutes.

6. Serve lobio topped with fresh cilantro (or parsley) and onion half-circles.

Recipe for lobio with ham

We're talking about adding ham to the lobio. You can replace it with dry or salted beef (such as basturma or rennet), chorizo ​​sausage, or even better - a combination of both. An incredibly tasty recipe, a super protein option for our menu. The dish is served in Georgian restaurants.

Lobio recipe ingredients

• 700 g beans
• 400 g ham
• 100 g pork fat
• 5 cloves garlic
• 3 onions
• coriander 2 - 3 bunches
• pepper, salt
• tkemali
• dry basil

How to cook Georgian lobio with ham

Prepare the beans: rinse them and soak them overnight in lightly salted water. In the morning, drain the water.

Place the beans in a clay pot (if you are cooking in a pot in the oven) or in a saucepan with a thick bottom. Pour clean boiled water (it should cover about 3 cm of the contents of the pan) and add the following ingredients: slices of ham, bay leaf, red pepper, savory, basil. Cook (bake) over low heat.

Note. If you cook with basturma or other dry meat, then it should also be soaked for several hours separately from the beans.

When the beans and meat are cooked (this will take 2-3 hours), mash with a wooden spoon and add a little boiled water if you want the lobio to be thinner. All that's left is to fill it up.

Separately, sauté onion and garlic in pork fat. Mix with lobio. Add tkemali and fresh cilantro. Season with salt and pepper if necessary.

As you know, Georgian cuisine is characterized by the fact that many different spices are used in cooking; Georgian-style lobio is proof of this. Lobio translated from Georgian means beans. It is the main component. You will definitely like it. Try it!

Ingredients:

• red beans - 250 grams;
• two onions;
• walnuts - ⅓ cup;
• 50 grams of wine vinegar;
• one chili pepper;
• oil for frying.

Spices to taste:

• basil;
• oregano;
• parsley;
• cinnamon;
• paprika;
• salt.

Lobio in Georgian. Step by step recipe

1. Finely chop the onion.
2. Pass the garlic through a garlic press.
3. Cut the chili pepper into small squares.
4. Chop the nuts with a rolling pin.
5. Boil the beans in salted water, pour the water into a glass.
6. Fry the onion until golden brown.
7. Take a large frying pan, pour oil, add beans and fried onions, 1/2 of the syrup from the beans and simmer a little. And then add garlic, pepper, spices to taste, wine vinegar. Let it simmer for 5 minutes. And only at the end add ground nuts.
8. Simmer without a lid for 10 minutes.
9. Remove from heat, cover with a lid and let steep for 3 minutes.

Here you go! The business card of Georgian cuisine is ready. Lobio in Georgian is simply an incredibly tasty and aromatic dish. When serving, you can garnish with fresh herbs, this will only make the taste better. See for yourself! “Very tasty” wishes you a bon appetit! And be sure to try it too.

Hello, dear readers of “I Love to Cook”. My name is Janna. And I, like every purposeful person, have a hobby that accompanies me along the path of life. Everyone has their own hobby, mine is cooking. Cooking is not just interesting to me, it’s also tasty, healthy, and multifaceted! The love for cooking makes it possible to collect various books and recipes, prepare both simple food and exotic dishes, and revive the recipes of our grandmothers. You can bake various sweets, get carried away with creating meat dishes, master the intricacies of sushi, bake bread, prepare delicious drinks... This hobby will bring great pleasure to your family, because they will always be tasty and satisfyingly fed.