This dish is the hallmark of the Georgian feast. It is prepared differently in different parts of Georgia.

©Holly "sa Herbivore

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.

5 recipes for Georgian lobio

Lobio (classic recipe)

Ingredients:

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)
1 bunch of cilantro
1 bunch of parsley
1 bunch of celery
1 bunch of leeks
1 bunch of mint
1 bunch of savory
1 bunch of basil
1 bunch of dill
salt

Preparation:

1. 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.

2. 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.

3. 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.

4. Only now salt the beans and onions and let them stand so that the beans are saturated with oil.

5. Then transfer the beans and onions into a porcelain or enamel bowl, add spices, finely chopped herbs and serve.

Ingredients:

300 g beans
2 onions
2 cloves garlic
cilantro
savory
mint
Bell pepper
water
salt to taste

Preparation:

1. Sort the beans, rinse, pour into a kotani (clay pouring pot), add water and cook. As the water boils, add boiling water.

2. Place chopped onions in boiling beans.

3. 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.

4. Then thoroughly mash the finished beans with a spoon (preferably a wooden one) and, after boiling for another 2-3 minutes, remove from heat.

5. If desired, you can add Tkemali sauce, pomegranate juice or wine vinegar to the mass at the end of cooking.

Caucasian bean dumplings

Ingredients:

700 g beans
50 ml vegetable oil
1 cup shelled walnuts
2 large onions
2 cloves garlic
parsley and cilantro
ground black pepper
salt to taste

Preparation

1. Crush nuts, salt and garlic, gradually adding vegetable oil.

2. Squeeze the oil out of this mass, and mix it with ground black pepper, finely chopped cilantro and onions.

3. Grind the sauce with boiled beans.

4. From the resulting mass, form quenelles the size of a small apple and place them on a plate.

5. Serve the dish, sprinkled with parsley and poured with squeezed nut butter.

Green beans (lobio) stewed with tomatoes

Ingredients:

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

Preparation:

1. Boil the prepared bean pods in salted water so that they are not too soft. Drain the broth (1/4 cup) and add some vegetable oil.

2. Separately, sauté finely chopped onions in vegetable oil and add them to the boiled beans.

3. In the frying pan where the onions were fried, put the tomatoes cut into slices (after removing the skin and seeds) and simmer them.

4. Dilute crushed capsicum, cilantro, garlic and salt with bean broth and wine vinegar.

5. Transfer the resulting product to a saucepan with beans. Add the prepared tomatoes, stir, close the lid and simmer for 5 minutes.

6. Then add finely chopped basil, savory, parsley, dill, cilantro.

7. Mix everything and simmer over low heat for 3-5 minutes.

Red bean pkhali

Ingredients:

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
pinch of pepper
salt to taste

Preparation:

1. Use a spoon to rub beans through a sieve after boiling them in salted water until tender.

2. Add sautéed chopped onions, salt, pepper, and egg yolks to the vegetable puree. Mix everything well.

3. 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.

4. Prepare the gravy: dilute crushed nuts with bean broth. Add salt, pepper, pomegranate juice, herbs. Bring everything together to a boil and cool.

P.S. And remember, just by changing your consumption, we are changing the world together! © econet

If you want to prepare green beans for the winter, then the recipes collected in this article will certainly interest you. In this collection you will find the best recipes for canning beans.

You can prepare many delicious and healthy dishes from green beans. Fresh and after heat treatment, it is added to salads, soups, side dishes, snacks and, of course, preparations for the winter. We will talk about the most delicious canned beans for the winter, by preparing which you can please your family and friends with delicious homemade vegetable snacks both on any weekday and at the holiday table.

Green beans, which are also often called asparagus beans, can be pickled and salted either alone or in combination with other vegetables. It makes delicious vegetable salads and caviar, which can be added to various dishes or served on its own. We will talk about various options for canning green beans for the winter.

Green bean preparations are not only tasty, but also healthy, because this vegetable is famous for its wide range of positive properties: it improves the functioning of the gastrointestinal tract, accelerates recovery for infectious intestinal diseases, improves hematopoiesis, alleviates bronchitis, rheumatism and skin diseases. It is especially useful for diabetics, since it contains a substance similar to the action of insulin, arginine. You should not eat beans only if you have the following diseases: colitis, pancreatitis, cholecystitis, ulcers and gastritis.

Recipes for canning green beans

It is recommended to preserve young green beans - then they will turn out tender and very tasty. There are canning recipes in which ready-to-eat dishes are obtained from beans, but you can also prepare beans so that you can later use them as fresh for preparing various dishes.

Recipe for canning green beans for later cooking

You will need: green beans, marinade - for 950 ml of water, 50 g of salt, 1 tsp. vinegar essence 80% for each 1 liter jar.

How to prepare green beans for the winter. Cut the pods into pieces 3 cm long, lower them into boiling water for 5-6 minutes, then drain in a colander and place in sterilized jars, compact, pour in a 5% salt solution, cover with lids, sterilize in a container with boiling water for half an hour, then into each Pour vinegar into the jar and seal.

Such beans turn out to be slightly acidic; after removing them from the jar, they need to be washed and then kept in water for 4-6 to remove all the vinegar. After this, such beans can be used to prepare various dishes, in which the taste properties will resemble fresh rather than canned fruits.

For everyone who loves pickled green beans - the following recipe.

Recipe for pickling green beans

You will need: green beans, bay leaf, red hot pepper, cinnamon, cloves, herbs to taste, marinade - 50 g of salt and sugar for 1 liter of water, 15 ml of vinegar essence 80%.

How to pickle green beans. Cut off the lower and upper ends of the pods, lower them into boiling water for 5 minutes, then drain in a colander. In each jar, place a bay leaf at the bottom, herbs to taste, a piece of cinnamon and cloves, a piece of hot pepper, and vertically place the beans tightly in the jars. Bring all the ingredients for the marinade to a boil and pour over the beans, then pasteurize them at a temperature of 85 degrees for 25 minutes (1 l), or sterilize them in boiling water for 5 minutes (1 l).

Recipe for spicy pickled beans for the winter

You will need: green beans, dill, garlic to taste, bay leaf, peppercorns, hot pepper.

How to marinate spicy beans. Remove the veins from each pod, cutting off the ends. Immerse the beans in boiling water for 5 minutes, then place them in an enamel container, at the bottom of which put laurel, peppercorns, dill inflorescences, hot peppers, and garlic pressed through a press. Pour in boiling brine (choose the saltiness of the brine to your taste), cover the top with a cloth and put pressure on it, after 6 days put the pickled beans in sterilized jars, throwing out the seasonings, drain the brine and boil, pour in the beans and roll up. Wrap the jars in a blanket until cool.

When making this preparation, it is better to add ½ aspirin tablet to each jar (0.7 liters for each jar) so that they do not explode.

If you want to surprise your family with a delicious vegetable snack, then make this preparation.

Recipe for beans in tomato appetizer

You will need: 1 kg of green beans, 800 g of tomatoes, 20 g of coarse salt and sugar.

How to make a bean appetizer in tomato. After cutting off the ends, cut each bean pod into pieces 3 cm long, place in boiling water and boil for 3 minutes, immediately place in cold water and drain in a colander. Place the beans tightly into sterilized jars. Peel the tomatoes, cut out the stems, puree the pulp, mix the puree with sugar and salt, bring to a boil, pour the boiling tomato over the beans in the jars. Next, cover with lids, sterilize the jars for 45 minutes (1 liter) in boiling water, roll up, turn upside down, and wrap in a blanket until cool.

Canned vegetable salads with green beans are also very tasty.

Bean and vegetable salad appetizer recipe

You will need: 3 kg of tomatoes, 2.5 kg of sweet peppers and green beans, 250 g of vegetable oil, 200 g of sugar, 100 g of salt and vinegar 9%, 4 heads of garlic.

How to prepare a vegetable salad for the winter from green beans. Remove the skin from the tomatoes, grind in a meat grinder, add sugar and salt, add oil and vinegar, add garlic that has been passed through a press, put on fire, bring to a boil and simmer for 20 minutes. Prepare, removing all excess, and cut the beans and peppers into small pieces, put them in the tomato mass, boil everything together for another half hour, put them in sterilized jars, and roll them up with sterile lids.

Having prepared green beans for the winter, you can always use them to prepare various tasty and healthy dishes or serve them as a delicious snack for an everyday or holiday meal. Happy preparing!

What is lobio? “Beans” is how the word “lobio” is simply translated from Georgian. The name of the dish suggests that the basis of lobio is beans, red in grains and young green in pods. As an independent dish, Georgian lobio is a thick stew of red beans, the recipe of which is deservedly presented as one of the masterpieces of the national cuisines of the Caucasus (Georgia).

Recipe Basics

The classic recipe assumes that pre-boiled beans are cooked (simmered) in tomato sauce over low heat with the addition of herbs and spices. Before the appearance and spread of beans brought by Columbus to the Eurasian continent, lobio was traditionally prepared using hyacinth beans - dolichos.

This legume plant is still found in the wild in the Caucasus and Georgia. The land of Guri in Georgia gave the same name to the variety of beans from which, according to tradition, the most delicious aromatic lobio is cooked. The Gurian variety of beans is characterized by a small, only 1 centimeter long, bean size. Housewives in Russian kitchens usually prepare lobio from larger dark red kidney beans of the “kidni” variety.

Such a replacement does not spoil the classic recipe; lobio from large beans turns out no worse than from the Gurian variety. Just as in Italy “pizza” is the name of a group of culinary products, so in Georgia lobio is a dish similar in bean base. Onions, cilantro, vegetable oil and garlic - this is the quartet of main seasonings for Georgian-style red bean lobio, the recipe of which can be supplemented with tomatoes, which can be replaced with tomato paste, and herbs:

• basil,
• saffron,
• savory,
• crushed walnut kernels.

Original recipe

There is an original recipe for making lobio with beer. During cooking, the alcohol from the beer evaporates, and the dish is given a unique rich aroma and delicate taste. As an additional dressing for lobio, you can use kvatsarahi - boiled red cherry plum juice concentrate - tkemali or wine vinegar. According to the classic Georgian recipe, chefs prepare lobio only from fresh beans - green beans or red beans. It is not recommended to use canned food, as during the cooking process the dish will turn into porridge and its appearance will be ruined. “The abundance of freshly chopped cilantro makes the lobio authentic,” says Gia Kartvelishvili, chef of the Kidev restaurant in Kyiv. Vegetables are the basis of this Georgian food.

Enter there:

• fried onion,
• garlic crushed with salt,
• cilantro, pepper and savory,
• skinned tomatoes, they can easily be replaced with tomato paste,
• crushed walnuts.

This amazing food is seasoned with kvatsarahi, a boiled concentrate of red cherry plum juice - tkemali. The broth is added to the dish for dilution. The liquid from under the soaking beans is changed two to three times with clean water, removing damaged grains.

Nutritional value of lobio The dish has a vegetable composition, it does not contain an abundance of juicy meat, as is typical of Georgian cuisine. Therefore, the dish is low in nutrition - from 74 to 139 kilocalories per 100 grams of product. The same amount of food contains:

• 3.9 grams protein
• 0.3 grams fat
• 11.9 grams carbohydrates.

Due to the high level of carbohydrates in grains, bean dishes cannot be classified as directly indicated dietary products. Lobio attracts vegetarian food lovers and healthy eating enthusiasts. Red beans ("lobio" in Georgian) are rich in potassium, beneficial for the heart muscle, vitamins PP, B 1, B 2, B 5, B 6, B 9, E. Can be served during traditional religious abstinence from meat foods – posts. Excessive consumption of lobio is not recommended due to the excessive gas formation during fermentation of legumes in the stomach. People with gastritis and ulcerative diseases of the digestive system should also refrain from spicy and spicy lobio. When eating lobio, it is preferable to refrain from heavy foods such as mushroom dishes, since the legumes themselves are difficult to digest. Mushrooms will make the process of digestion more difficult.

Video on how to cook red bean lobio:

The classic recipe for red bean lobio represents the genre tradition of North Caucasian cuisine. Before starting culinary creativity, carefully pre-sorted and cleaned beans are soaked in cool water. This is necessary to soften the grains. Thanks to the soaked state, the beans cook faster, the cooking time is within an hour. If the cook uses soft and young grains from the stem when cooking, then there is no need to soak them. While the beans are soaking, change the water under them every 1 hour, draining the reddish infusion and adding clean water.

Georgian red bean lobio, recipe No. 1

Before treating your loved ones to traditional lobio, prepared according to the canons of Samegrelian cuisine, you should stock up on the following products and spices:

• Red beans – 250 grams
• juicy aromatic tomatoes, you can use the “Baku” variety – 150 grams
• hot pepper, “light” or chili – 1 small pod
• onion - 3 medium sized onions
• celery (stem/leaves) – 100/60 grams respectively
• purple basil – 50 grams of leaves
• small head of garlic
• cilantro and parsley - a small bunch each (50 grams)
• bulk seasonings: utskho-suneli, hops-suneli
• adjika, bay leaf, salt and ground black pepper are added to taste

Prepare step by step like this:

The beans need to be sorted and the broken grains discarded. Rinse the beans in several passes, further removing husks and impurities. Pour into a saucepan and add water so that its volume exceeds the volume of the beans by 5 times. The beans are kept cool, maybe in the refrigerator. This is necessary to prevent the fermentation process from starting - legumes are prone to this. The grains will swell for a long time, 6-8 hours. During this time, change the water to fresh water four times. Do not pour out the last water, but leave it for further cooking. This infusion will need to be added to the pan as the liquid evaporates. The finished lobio should not be dry or too thick. This is the correct consistency of the dish.

After swelling, you need to rinse the raw material under a generous stream of cold water. Next, carefully (the skin has become soft and may burst), you need to transfer the grains into a saucepan where they will be cooked. Pour water twice the volume of beans. Place the pan over high heat and bring to a boil, skimming off the pink foam with a slotted spoon. Reduce heat to low. Add water as the liquid evaporates.

Place the pre-peeled onion, one clean, peeled stalk of celery and a large bay leaf into a saucepan with boiling aromatic beans. This will give the base a pleasant tart aroma. The dish must be stirred gently with a wooden spatula so as not to damage the fragile beans.

Cut the remaining two onions into small cubes. Finely chop the peeled garlic cloves or squeeze them with a press. Mix the gruel with ground pepper and salt, grinding the mixture with a tablespoon in a plate or a pestle in a mortar.

Remove the boiled onion and celery stalk from the pan about 10 minutes before turning off the heat.

Tomatoes must be scalded with boiling water and quickly transferred to cold water. This will make it easy to remove the skin from them and grind on a sieve until pureed. Mix this puree with the remaining finely chopped herbs - cilantro, parsley, celery leaves and basil. Add the resulting mass to the pan with the hot dish. It is important to remember to monitor the liquid level in the pan, preventing the water from boiling away and the beans from turning into a shapeless mess.

Combine spices (khmeli-suneli or utskho-suneli) with adjika and mix with lobio. Salt and pepper until desired taste. Remove the pan from the stove - the lobio is ready.

After cooking, the dish should rest (rest) in a warm place to reveal the aroma of spices and herbs.

If lobio is served as a main course, it should be hot. Georgian cheeses Suluguni and Imereti, lean fried meat will perfectly complement the aromatic bean soup. Fatty lamb, salted wild garlic and Georgian cabbage will highlight the rich taste of beans. They eat lobio with delicious bread “shatis puri” or unleavened corn cake – mchadi.

Georgian red bean lobio with tomato paste, recipe No. 2

When preparing lobio, you can do without fussing with scalding and skinning tomatoes - not everyone is good at this. It is enough to use tomato paste purchased at the nearest store.

How to prepare red beans in Georgian with a step-by-step guide:

• Beans – 250 grams
• Cilantro - a small bunch
• Half a glass of tomato paste
• 2 tablespoons olive oil
• Medium head of garlic 5-7 cloves
• Georgian seasoning khmeli-suneli
• Half a teaspoon of salt, black pepper (ground)

The recipe for this type of dish is simple:

1. As in the previous recipe, sort out the beans for lobio, rinse and soak for 8 hours.
2. Remove husks and dirt from the bean mass. Boil water, use a slotted spoon to transfer the beans into boiling water. Do it carefully.
3. Boil the beans and simmer slowly for 1 hour until completely cooked, stirring gently with a wooden spoon or spatula without damaging the beans.
4. Peel the garlic and lightly squeeze the cloves with the flat side of a knife. After this, they need to be finely chopped. You can use a garlic press.
5. Turn off the gas under the pan. Cool the cooked lobio mass slightly
6. Peel and press the garlic or finely chop the cloves.
7. Finely chop the cilantro.
8. Fry tomato paste in vegetable oil
9. Place tomato paste in a warm dish, add chopped cilantro, crushed garlic, sprinkle with spices: black pepper and suneli hops.
10. Simmer the lobio over low heat for 3 minutes until fully cooked. Legumes are traditionally salted at the end of cooking before serving.

This red bean lobio can be served chilled on a hot summer day as a salad, an appetizer combined with a cool fermented Georgian drink called matsoni and a flatbread of warm fluffy lavash, like a classic recipe from Caucasian cuisine.

Classic Georgian green bean lobio, recipe No. 3

Green bean lobio has a mild spicy taste and is rich in vitamins and microelements. The harmonious appearance of the dish is achieved thanks to the combination of the green color of the pods with the red shades of tomato and bell pepper. You can use frozen semi-finished beans from the store.

Ingredients:

• 1 kilogram of green beans
• juicy tomatoes – 2 pieces
• parsley, cilantro, purple basil leaves – 50 grams
• 1 bell pepper
• 5 cloves garlic
• hops-suneli, paprika, ground black pepper
• hot pepper pod without seeds
• any vegetable oil, olive oil can be used
• table salt

1. Let's first prepare the bean pods by cutting off the stalks and pulling out the longitudinal veins from the “seam” of each pod.
2. Wash the pods with running water, removing impurities and husks. It is better to divide them crosswise into halves - this way they will cook faster. Boil the pods without pre-soaking.
3. Take a thick-walled saucepan and boil water in which we will cook the dish. Carefully place the beans into the boiling water and simmer over low heat for about 15 minutes.
4. After cooking, it is correct to drain the water and let the pods cool slightly.
5. Chop the onions into medium cubes.
6. Cut the butts of the tomatoes, place the fruits in a bowl and pour boiling water over them to the top. Quickly pour them out of the bowl with a slotted spoon and throw them into ice water. Then cut into slices. After removing the seeds and white veins inside the bell pepper, cut the bell pepper into squares the size of a tomato.
7. Lightly press the peeled garlic cloves with a knife, chop them to a pulp and finely chop the greens.
8. Grind the walnuts in a mortar or blender. Do this carefully, without leaving hard membranes in the nut mass.
9. In a pre-heated frying pan, fry the diced onion with olive oil until golden brown, add the tomatoes. Fry the mixture for 3-4 minutes.
10. Add bell pepper cubes to the tomato-onion mixture and fry for 2 minutes, stirring the vegetables thoroughly and quickly.
11. Add the frying along with spices, finely chopped red pepper without seeds and garlic to the pan with the lobio beans. Simmer the lobio for 1 minute.
12. At the end of cooking, salt the dish to taste and add nut crumbs. How much salt to add is up to everyone’s own taste.
13. Cover, turning off the heat under the pan. Ready.

How do they eat it? In this version, lobio is served with herbs, Georgian cheeses - suluguni and Imeret cheese. Some gourmets can sprinkle it with chopped hard-boiled eggs or season it with pomegranate seeds. It can also be combined with fatty meats (pork, lamb), and traditional Georgian dishes prepared from them - shish kebab and kebab. Caucasian pickles are very good with lobio. Hominy “gomi” combined with “green” lobio and a dish of red beans is simply unique. A cold bean dish as an appetizer goes well with light Georgian wines and strong homemade chacha.

Georgian-style beans, or lobio, are a nutritious dish rich in protein. Try red, white or green beans.

There are many variations of this dish, but the important ingredients remain the same: beans, cilantro and walnuts. Since it’s no longer summer outside our window, we will use frozen cilantro in the recipe. But if you have this herb in fresh form, then, of course, this option is preferable.

Basil leaves are an optional ingredient. But the delicious aroma of this greenery will perfectly highlight the spicy flavor of the dish.

• beans – 0.5 kg;
• onions – 3 pcs.;
• cilantro (ours is frozen) – 15 g;
• garlic cloves – 3 pcs.;
• nuts (walnuts) – 100 g;
• fresh basil – 5-6 leaves;
• tomato (large) – 2 pcs.;
• red pepper (ground) – 1/3 tsp;
• table salt - to taste;
• vegetable oil – 200 ml.

Let's wash the tomatoes and basil. Soak the beans in the evening. Peel the onions and garlic. By the way, red beans are most often used in cooking. But as we mentioned above, there are many variations today, and the use of white beans is also quite common. In addition, a pleasant advantage is that it cooks faster than red.

Boil the beans that have swollen overnight. It takes about forty minutes, no more.

Pour the peeled walnuts into the container of a stationary blender. If you have unshelled nuts, you should remove the shells in advance and then weigh them.

Let's start the device. In a minute we will get fine nut crumbs. Let's put it aside for a while.

Chop all the onions. You should not do this very finely, because the onion pieces should be felt in the finished dish.

Heat vegetable oil in a deep frying pan. Add all the chopped onion. Fry until transparent. You should keep the thermal process under control so as not to overcook the onions.

Chop the tomatoes into cubes. We used two large juicy tomatoes. They can be successfully replaced with a glass of tomato juice.

First add chopped tomatoes to the fried onions in a frying pan, then boiled beans and nut crumbs.

Sprinkle with ground red pepper. Let's add some salt. Add cilantro and finely chopped aromatic basil leaves. Squeeze the garlic cloves through the garlic press.

Pour half a glass of the broth after the beans into the contents of the frying pan. If you find the lobio a little dry, add a little more. Simmer on low heat for 10-15 minutes.

Place hot Georgian-style white bean lobio on plates and serve as a separate dish.

Recipe 2: Georgian red bean lobio

Lobio is a national signature Georgian dish that is very popular in Transcaucasia. In restaurants all over the world, it is prepared from red beans, generously seasoned with various delicious spices.

Lobio is also prepared from canned beans, but you can’t be sure of the quality of store-bought canned goods, so red beans are used in this recipe.

• Red beans – 250 g
• Carrots – 1 piece
• Onion – 1 piece
• Sweet pepper – 1 piece (I used frozen)
• Garlic – 3 cloves
• Cilantro – a bunch (I used frozen)
• Hot red pepper – ¼ pod
• Tomato paste – 3-4 tablespoons (can be replaced with 2-3 medium-sized fresh tomatoes)
• Salt and ground pepper - to taste
• Bay leaf – 3 pieces
• Khmeli-suneli – 1 teaspoon
• Vegetable oil - for frying
• Coriander – 0.5 teaspoon

To prepare red bean lobio, you will first need to soak the beans. It is convenient to do this in the evening if you will be cooking in the morning.

Place the red beans in a colander and rinse. Place in a deep bowl, add drinking water in a ratio of 1:3 and leave for 8 hours. If possible, change the water several times to prevent the product from fermenting. If you soak beans in water overnight, place them in a cool place.

After this time, the bean will increase in size and swell. Place it in a colander again and rinse under running water.

Place the beans in a saucepan, add fresh water, also in a ratio of 1:3, and cook after boiling over low heat for 2 hours. Stir occasionally to prevent it from burning. I advise you to keep a kettle of boiling water nearby, in case the water in the pan evaporates and you need to top it up.

While the beans are cooking, prepare the vegetables. Peel the carrots, onion and garlic, rinse and cut into strips. Peel the sweet pepper from seeds and cut it into the same size, and rinse and chop the cilantro greens.

In a hot frying pan (a wok or cauldron will also work) with vegetable oil, sauté the onions, garlic and carrots until lightly golden.

Add sweet pepper to the vegetables.

Mix the ingredients and cook them over medium heat until half cooked.

When the beans are cooked, tip them onto a sieve to drain, rinse them and place them in a frying pan with the vegetables. The beans are done when most of the skins have broken.

Mix the ingredients, add herbs, tomato paste, spices, salt and pepper and bring to a boil. Then lower the temperature and let the dish simmer over low heat under the lid for 30-40 minutes.

Fragrant and aromatic Georgian-style red bean lobio can be served hot as a main dish, or cold as a snack.

Recipe 3, step by step: Georgian red beans

The name of the dish “lobio” translated from Georgian means “red beans”. The classic red bean lobio recipe includes red beans, tomatoes, spices, onions and carrots, but there are many other recipes.

So, lobio is prepared not only from fresh red beans, but also from canned and even green beans. It turns out very tasty too. In addition to the above ingredients, walnuts, cheese, cilantro, bell peppers, eggplants, zucchini, garlic, and chili peppers are often added to lobio. We offer you a recipe for Georgian-style lobio made from red beans.

• Red beans - 400 gr.,
• Onions - 2 pcs.,
• Eggplant - half,
• Bell pepper - 1 pc.,
• Tomatoes - 2 pcs.,
• Sunflower oil,
• Salt and spices.

Fully ripened red beans, the grains of which have not yet hardened, are ideal for preparing lobio. These beans can be harvested only in season from your own garden or bought at the market. If dry beans are used for lobio, then they need to be washed, filled with cold water and left to soak for 5-7 hours. After this time, boil it in salted water for 30 minutes until cooked.

Place the finished beans in a colander and cool.

Wash the eggplants, parsley, tomatoes and peppers. Remove the skin from the onion. Cut the eggplants with the skin into medium-sized cubes.

Cut the tomatoes into slices.

Cut the bell pepper into small cubes.

Finely chop the onion.

And fresh herbs.

Heat a frying pan or saucepan with vegetable oil. Place onions on it. Stirring, fry it until milky.

After this, transfer the beans.

Add spices. For the dish I used a mixture of coriander, paprika, curry, thyme and black pepper.

Place the tomatoes.

Then add chopped eggplant.

Mix the vegetables.

Add bell pepper.

Mix everything again.

Cover the pan with a lid and simmer for 15 minutes. Lobio is almost ready. All that remains is to salt it and add fresh herbs. Add salt to taste.

Add chopped parsley to the vegetables.

Simmer for another 5-7 minutes. Georgian red bean lobio is ready. Place it on plates and serve. Traditionally, lobio is served with flatbread and pita bread. Enjoy your meal.

Recipe 4: Georgian bean lobio (step by step)

Lobio is translated from Georgian as beans. This is the name given to dishes whose main ingredient is these boiled beans, most often red. The Georgian-style lobio recipe is exactly what you were looking for!

• Red beans 400 grams
• Tomatoes (medium size) 4 pieces
• Onions (medium size) 2 onions
• Walnuts 100 grams
• Tomato paste 2 tablespoons
• Basil ½ bunch
• Cilantro ½ bunch
• Khmelli sunelli 1 tablespoon

Take a cauldron, put beans in it, fill it with clean drinking cold water, and cook over low heat for several hours until done. When the beans are cooked, remove the pan from the heat and drain the water, but not all, 1 cup of this liquid will be useful later. Peel the onions, then rinse under water and finely chop. Pour a little vegetable oil into a heated frying pan, add the onion and saute it until tender, then pour it into the cauldron with beans.

First you need to get rid of the tomato peels. To do this, take a small saucepan of water and bring it to a boil, remove from heat and place the tomatoes there for a few minutes. Remove and peel the tomatoes. Now you need to thoroughly beat the tomatoes, bring them to a homogeneous consistency, using a puree masher. Pour the finished tomato mixture into a casserole, and mix 2 tablespoons well with a glass of liquid from the beans and pour it there.

You need to crush the nuts with your hands, and to make sure that they are sufficiently crushed, go over them with a rolling pin again, having first laid them out on a flat surface. You can also use a meat grinder for this, but it will take more time. Pour the chopped nuts into the same cauldron.

Add chopped cilantro, basil and a spoonful of dry khmelli-sunelli. Add salt to taste, and then place the cauldron on medium heat for about 20 minutes. Stirring the lobio regularly, bring the dish until fully cooked. It is advisable to serve the finished Georgian lobio to the table slightly cooled. Lobio can be eaten with bread or hominy. Enjoy your meal!

Recipe 5: Green beans with walnuts

The Georgian green beans recipe is a universal vegetable dish. It is usually served hot as a side dish for meat or poultry. But if you cool the lobio, you get a wonderful salad that goes well with wine and stronger drinks.

The combination of vegetables, nuts and fresh herbs creates a special taste that delights even the most demanding critics.

• beans – 1000 grams;
• tomatoes - two or three pieces;
• walnuts – 120 grams (weight without shell);
• green hot pepper - half a pod;
• salad (red) onion - one piece;
• garlic - three cloves;
• vegetable oil;
• salt, ground black pepper and allspice - to taste;
• fresh cilantro, parsley, basil, mint - 50 grams each.

The taste and attractive appearance of this dish largely depends on the correct preparation of the ingredients. In addition, all products must be fresh and of good quality. Lobio from Georgian bean pods is prepared quite simply.

Carefully clean the walnuts from the membranes and shells. Place them in a blender bowl and grind the product at high speed.

Rinse vegetables and herbs under running water. Free the onion from the husk, and peel the pepper from the seeds and remove the stalk. Cut the prepared ingredients into cubes, finely chop the greens and peeled garlic cloves.

The beans also need to be washed well. Place the processed pods on a cutting board, remove the ends and cut the workpieces into two or three parts. After this, place the beans in a saucepan filled with water and add a little salt. Cook the pods for about a quarter of an hour.

Boil water in a separate bowl and place the tomatoes in it. After a few seconds, remove them with a slotted spoon and place them on a plate. Cut the tomatoes in half, remove the skins and remove the seeds with a teaspoon. Cut the pulp into small cubes.

How to cook lobio with green beans? First, heat a frying pan over medium heat, and then pour a few tablespoons of vegetable oil into it. Fry the onions and after a couple of minutes add the tomatoes.

Simmer the vegetables together for some more time. Add garlic, all the prepared herbs and hot peppers to the pan. Stir the ingredients with a spatula and cook for another five to seven minutes. Lastly, add the boiled beans.

When the lobio with green beans is ready, remove the dishes from the stove. Add chopped walnuts to the vegetables and mix everything again. Cover the pan with a lid and let the dish brew. After this, arrange the lobio on plates and serve it to the table.

Recipe 6: Georgian green beans with egg

Green beans are prepared according to a Georgian recipe, where they call it “mtsvane lobio”.

• green beans - 1 kg;
• Sunflower oil - 100 g;
• onions - 3 pcs;
• cilantro - 1 bunch;
• salt - to taste;
• chicken eggs - 3 pcs

You will need the above ingredients. I have frozen beans, I have stocked up on them over the years, they are pre-processed, peeled, washed and frozen.

The beans are poured into a deep pan.

Filled with water.

The beans are covered with water to the very top.

Cover with a lid and set to cook for 1.5 hours; if the beans were bought frozen at a store, then naturally cook less, about 40 minutes. In general, readiness depends on the type of beans. Determined during cooking.

Peel the onion.

Cut the onion into small cubes.

Take a frying pan and pour 100 g of oil.

Add chopped onion.

Fry over low heat until golden brown.

If the beans are already soft, then they are ready.

Drain off the excess water and place the beans in a colander to drain the excess water.

In advance, transfer the fried onions to the pan and the beans there too.

Mix everything.

Add salt to your taste, everything should be well salted.

Then take chicken eggs, break them, add salt and beat them into a homogeneous mass.

Take the beaten eggs and pour into the pan with the beans.

Stir and simmer over low heat for 7-8 minutes, until the eggs are fried in the beans.

And lastly, add some green cilantro, I have frozen.

Mix everything well for 2-3 minutes and the dish is ready.

Recipe 7: Georgian white bean lobio (with photo)

• 200 g beans
• 2 tbsp. l. Tkemali sauce
• 2 tbsp. l. tomato paste
• salt to taste
• 2 cloves garlic
• greens to taste
• 1 tsp. vegetable oil

Soak the beans in warm water overnight, after rinsing them. In the morning, salt the water and transfer the swollen beans to a pan with a non-stick bottom or a cauldron or stewpan. Pour water in a ratio of 1: 4 and boil for 1.5-2 hours, bringing to a boil, and then reducing the heat. If desired, add bay leaves and other spices, such as thyme, during the boiling process. If you want to reduce the cooking time for legumes, add 1 tsp to boiling water. soda, boil the beans for about 10-15 minutes, and then drain them in a colander, rinsing them of soda, and change the water. After this, boil the beans for 30 minutes - they will be completely ready!

Place the boiled beans in a colander, removing the water, and then place them back into the pan. Add Tkemali sauce and tomato paste.

Chop the washed greens and add them along with salt and other spices to the pan with the beans. Peel the garlic cloves, rinse and press into a container.

Place the pan with the contents again on the stove and bring to a boil, stirring gently.

Remove the container from the stove and place the lobio in portioned plates. Serve with fresh herbs, slices of bread or toast.

Lobio is one of the national Georgian dishes. Initially, it was prepared from a plant such as dolichos from the legume family. Now they use .

There are many varieties of this plant found in Georgia, and accordingly, there are quite a few varieties of the dish.

The benefits and harms of the dish

The beneficial and harmful properties of any dish depend on the components included in its composition. The main ingredient of lobio is red beans. It contains many valuable amino acids, proteins, fiber, vitamins and minerals.

But it still has certain contraindications. This product is undesirable for chronic gastrointestinal diseases and kidney inflammation. Also, lobio should not be consumed frequently by nursing mothers, pregnant women and young children.

The dish should be prepared in compliance with technology, since raw red beans contain toxic substances. During cooking they are destroyed and the product becomes safe.

Difficulty, cooking time

The cooking time may vary. It depends on what variety the main ingredient is. The work may take several hours.

Lobio refers to the number of dishes that are medium in complexity. If you understand the principle of its preparation, you can easily implement the recipe at home.

Food preparation

The basis of this work is the choice of the main ingredient. You need to determine what type of crop will be used and purchase it. It is necessary to pay attention to expiration dates - this will improve the quality of the dish.

It is also worth assessing the appearance. Rotten or pest-damaged grains should be thrown away. Most often, beans are pre-soaked to reduce cooking time. Some recipes allow the use of canned product.

Other vegetables included in the composition must also be fresh. Therefore, the store should evaluate their appearance, smell and other characteristics.

It is advisable to use the seasonings indicated in the recipe. But experiments in accordance with preferences are also acceptable.

Classic Georgian recipe with photos

The process of preparing lobio is worth studying according to the classic recipe.

It involves the use of the following products:

• red beans – 800 g;
• vegetable oil – 50 ml;
• onions – 3;
• wine vinegar – 30 ml;
• cilantro – 50 g;
• ground coriander – 2 tsp. l.;
• salt;
• garlic – 7 cloves;
• hot red pepper – 1 g;
• khmeli-suneli – 3 tsp.

The listed ingredients allow you to prepare enough food for 5 people.

1. Bean grains are poured with cold water and left to soak for at least 4 hours. But it is better to let the product sit in water overnight.
   
2. In the morning, change the water and put the beans on the fire. It should boil and cook for about 10 minutes. The broth must be strained, new water poured in and brought to a boil again.
   
3. Reduce the heat to low and continue cooking for another two hours without covering the pan with a lid. It may take more or less time, depending on the type of bean. But usually this takes at least an hour. When the beans are boiled, you can turn off the stove and drain the liquid. It will be useful in further work, so it should be left.
   
4. Half the beans are pounded until pureed. If it turns out dry, it is diluted with the remaining broth. The consistency can be any, this is due to preference.
   
5. The onion is chopped and sautéed in oil until it acquires a golden hue.
   
6. The onion slices are added to the beans and the container is placed on low heat.
   
7. After chopping the garlic and cilantro, add them to the mixture. They are followed by coriander and suneli hops. You also need to add vinegar.
   
8. The components are mixed. They are supposed to be seasoned with hot pepper.
   

Nutritional value - 89 kcal per 100 g, carbohydrates 13 g, fat -6 g, protein -4 g.

A real Georgian recipe. Video:

Cooking options

The traditional lobio recipe is often modified, supplementing it with other ingredients and experimenting with methods of heat treatment of products. The result is different types of dishes.

This version of the dish will be more rich. For preparation you will need:

• red beans – 500 g;
• cilantro – 50 g;
• beef – 600 g;
• dill;
• tomatoes – 600 g;
• oregano;
• garlic – 3 cloves;
• salt;
• onions – 3.

The beans are immersed in cold water and left for several hours to swell. Then the liquid is changed, the container is placed on the stove and the beans are cooked until tender. The meat is cut into pieces, placed in a frying pan, water is added and simmered for about 25 minutes.

After this, add diced onions and continue stewing until the meat is ready. The skins are removed from the tomatoes and the pulp is cut into cubes.

The garlic is finely chopped, as are the herbs. All this is sent to the frying pan, mixed and simmered for another 15 minutes. Mash the cooked beans a little with a spoon and add to the mixture. The dish is supplemented with spices and salt, kept on the fire for a few more minutes, then turned off and allowed to brew.

This dish is convenient to prepare using a slow cooker.

For this you need the following ingredients:

• beans – 2 cups;
• garlic – 2 cloves;
• onion – 2;
• salt;
• tomato – 2;
• parsley;
• cilantro.

Bean grains are soaked directly in the multicooker bowl. After a few hours, change the water and start cooking in the “Stew” mode. This will take about 2 hours.

Garlic, tomatoes and onions are cut into pieces and fried. First put the onions in the pan, then the garlic and finally the tomatoes. When the beans become soft, add the vegetable mixture to them. The simmering continues for another half hour.

Cooking in a pot gives lobio a special taste. Ingredients for this type of dish:

• red beans – 500 g;
• lavash – 300 g;
• ground black pepper;
• onions – 2;
• dried red pepper – 1;
• Sunflower oil – 3 tbsp. l;
• salt;
• adjika – 2 tbsp. l;
• coriander – 0.5 tsp;
• garlic – 5 cloves;
• savory – 50 g;
• cilantro – 50 g.

Legumes should be kept in water overnight. Then they are placed in a pan and begin to cook. This may take about 2 hours, so you will need to top it up as the liquid evaporates.

The prepared pot is greased with sunflower oil and onion half rings are placed there. It is followed by stale pita bread broken into pieces. The next ingredient is boiled beans. It is transferred from the pan to the pot.

All this is sprinkled with chopped herbs and crushed garlic. At the very end, adjika and spices are added. The oven is preheated to 150 degrees. The pot is placed there for 10 minutes. After this, the lobio is considered ready.

Lobio with bell pepper and nuts

You can prepare this type of lobio from the following products:

• canned red beans – 800 g;
• tomatoes – 2;
• onions – 2;
• sunflower oil – 100 ml;
• carrots – 1;
• walnuts – 150 g;
• bell pepper – 6;
• tomato sauce – 50 g;
• spicy ketchup – 50 g;
• garlic – 3 cloves;
• parsley;
• pepper;
• salt;
• dill;
• basil;
• khmeli-suneli.

The onion is cut into half rings. Rub the carrots through a coarse grater. The seeds are removed from the pepper and the remainder is divided into large cubes. The nuts need to be lightly fried and chopped using a blender.

Tomatoes are doused with boiling water and the skins are removed. The pulp is cut into pieces. The washed greens are chopped. After heating the sunflower oil in a frying pan, add the onions. When it is fried, add carrots.

After a few minutes, add the peppers to the pan, followed by the tomatoes. Continue frying until done. The liquid is drained from the beans and the ingredient is added to the rest. All this is mixed, seasoned with tomato sauce and ketchup, seasonings and herbs are sprinkled. The nuts are added last. The dish needs to simmer for another 10 minutes.

Setting up lobio for the winter

Lobio can be used not only as lunch or dinner. This dish can be prepared as a preparation for the winter. For this you will need:

• beans - 3 cups;
• vinegar – 75 ml;
• carrots – 1 kg;
• bell pepper – 1 kg;
• salt – 2.5 tbsp. l;
• tomatoes – 2 kg;
• sugar – 1 tbsp. l;
• sunflower oil – 1 cup.

The beans are filled with water and cooked until tender. In a separate container, combine chopped peppers and grated carrots. The tomatoes are passed through a meat grinder and added to the vegetables. When the legumes are ready, they are added to the resulting mixture. The ingredients are seasoned with oil, sugar and salt are added.

Place all this in a frying pan, bring to a boil, then reduce the heat and leave to simmer for half an hour. Vinegar is poured at the very end. Lobio can be placed in jars and refrigerated.

This version of lobio can be prepared during fasting, as it turns out to be low-fat but nutritious.

Ingredients:

• red beans – 200 g;
• garlic – 2 cloves;
• onion – 400 g;
• walnuts – 2 tbsp;
• tomatoes – 200 g;
• green onion;
• khmeli-suneli – 200 g;
• parsley – 25 g;
• vegetable oil – 1 tbsp;
• cilantro – 25 g;
• salt;
• ground black pepper.

The legumes are pre-soaked in water. Then they are placed on the stove and cooked until cooked. Peeled onions are chopped coarsely and fried in sunflower oil. The tomatoes are divided into cubes and sent after the onions.

The liquid is drained from the finished beans and added to the tomatoes and onions. Salt and seasonings are poured there, finely chopped garlic is added. The dish should simmer for another 15 minutes.

Place the roasted and blended nuts 5 minutes before the end. After cutting the greens, add them to the lobio and turn off the heat. It is advisable for the food to stand under the closed lid for another 20 minutes.

Lobio with champignons

The inclusion of champignons among the ingredients gives the dish an original taste.

List of components for it:

• champignons – 250 g;
• sunflower oil – 50 ml;
• walnut – 25 g;
• cashews – 25 g;
• red beans – 1 cup;
• garlic – 4 cloves;
• salt.

It is recommended to soak the beans in water overnight. In the morning they are filled with new water and set to boil. This will take at least an hour and a half. The champignons need to be washed and coarsely chopped. They are placed in hot oil and fried. The finished mushrooms are transferred to a plate and combined with garlic. The nuts are crushed with a knife or blender. All components are mixed, seasoned with salt and pepper.