Translated from Georgian, “lobio” is simply “beans” (I note that beans are of a special variety, with a soft, delicate shell). Here is a basic, basic and very tasty lobio recipe with spices crushed in a mortar. It is clear that there are as many cooking options for branded Georgian lobio as there are districts in Georgia.

What you need to know about preparing a lobio recipe

How to handle beans. If the beans are old, be sure to soak them in the evening or at least for 3-4 hours. Drain, add new cold water and set on fire. If the beans are fresh, seasonal, none of this is necessary. Just fill with water and cook.

Beans are prepared 2.5-4 hours, 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 a “dietary” advice - it will be easier for the intestines).

The ratio of beans and water is 1 to 4.   Fire after boiling water is slow. From time to time, beans must be mixed, as it can burn. In addition, there should be a kettle with boiling water next to it to add water if it evaporates more than necessary. What is the correct lobio consistency? Mushy.

About Bean Condition: You can consider them ready if most of the beans have peeled skin. Knead the beans with a wooden spoon or pusher, but without mashed them. We are preparing not bean cream, but lobio - it should be “crushed”, but large. After that, put the beans for a while (no more than 15 minutes) on the fire.

About seasoning. The lobio recipe lists the main seasonings. However, it should be borne in mind that their number must be controlled, especially for people who are not accustomed to saturated or pungent tastes.

Savory (in Georgian “kondari”) is not added in all regions of Georgia, but as for the uzo-suneli, this ingredient is mandatory in almost all lobio recipes. Utskho sunni is nothing more than blue fenugreek, a weed that is actively used in Mediterranean and Caucasian cuisines, and, unfortunately, is poorly known in our country. You can buy on the market from seasoning dealers (already in dry form).

Vinegar in a lobio recipe is not necessary to use balsamic, you can use red wine. It is only necessary that it be natural.

How to serve bean lobio.Lobio is served both hot - then it will be the main dish, and in the cold, as a snack. If you cook very sharp lobio or lobio with walnuts, then it can be served as dip sauce, dipping slices of bread or thick corn porridge there. “Bread” is pita bread or fresh corn tortilla (mchadi).

Lobio recipe ingredients

  To make a classic red bean lobio, you will need:

• red beans 600 g
• onions or red 400 g
• 2 cloves of garlic
• dry seasonings: savory, coriander, utso sunli for 0.5-1 tsp.
• hot red pepper, black pepper (quantity to taste)
• fresh cilantro 1 bunch (50-60 g)
• balsamic vinegar or tkemali
• cooking oil
• salt, 3 bay leaves

How to Make Red Bean Lobio

1. Pour the beans with cold water, add bay leaf, salt a little 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 fire, pour the liquid, and crush the beans, mash. If you get a dry mass, add a little bean juice (the water in which it was boiled). Then put on the fire again to sweat.

3. Sasser in chopped onion in vegetable oil. Chop the fresh cilantro. Use for this not the whole bunch, but part (the other part will be spent on serving). When they are ready, pour dry seasonings and mix everything.

4. Place fresh and dry cilantro in a mortar, sunchi sunchi, savory, pepper, garlic and a pinch of salt. Rub them well with a pestle.

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

6. Serve lobio, crumbled on top with fresh cilantro (or parsley) and semicircles of onions.

Ham and Lobio Recipe

  It will be about adding ham to lobio. You can replace it with dry or salted beef (such as basturma or rennet), chorizo \u200b\u200bsausage, and even better - with a combination of them. Incredibly delicious recipe, 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 of garlic
• 3 onions
• coriander 2 - 3 bundles
• pepper, salt
• tkemali
• dry basil

How to cook Georgian lobio with ham

Prepare the beans: wash it, soak overnight in slightly salted water. Drain the water in the morning.

Put the beans in a clay pot (if you cook in a pot in the oven) or in a pan 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: sliced \u200b\u200bham, bay leaf, red pepper, savory, basil. Set cook (bake) over low heat.

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

When the beans and meat are cooked (it will take 2-3 hours), mash with a wooden spoon and add a little boiled water if you want to get lobio thinner. It remains to refuel it.

Separate the onions and garlic in the pork fat separately. Mix with lobio. Add the same tkemali and fresh cilantro. Salt and pepper, if necessary.

Georgian cuisine - it’s taste, color, simple and pleasant dishes at home. Even if you are not a fan of this country, it is simply impossible to ignore Georgian national dishes. For example, lobio (beans) is a great appetizer, and at the same time a side dish for main dishes. There are more species than the hostesses themselves in Georgia. Each one knows several ways, but the husband will cook it his own way anyway. Beans are not only a tasty and nutritious product, but also a source of vegetable proteins, vitamins, and minerals. A quarter of the composition is protein, which is why beans are superior in value to some types of meat. Having prepared 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 useful substances makes it not just a product, but an extremely useful food product. This is especially important for people after 40 years. Nutritionists recommend using beans in their diet at least 2 times a week.

Lobio - product preparation

Different varieties of beans are never mixed in the same dish so as not to get a heterogeneous consistency due to different cooking times. Beans need to be boiled very strongly. Sometimes it is generally kneaded to obtain a paste. The taste of the dish is given by the famous Georgian spices. There is a place for fresh herbs (cilantro, onion, parsley), suneli hops (thyme (thyme), marjoram, fenugreek, white mustard, rosemary, savory, bay leaf, mint, basil, sage, paprika, cinnamon, dill, coriander, caraway seeds, cloves and saffron). It turns out an extremely fragrant, but not spicy dish, black and red pepper is added to taste. An indispensable attribute of Georgian dishes is chopped nuts. Before cooking, the beans are soaked for several hours, not only so that they swell and cook faster, but also to remove substances that lead to bloating. Then it is poured with fresh water, and boiled over moderate heat for about an hour and a half until cooked.

Lobio - the best recipes

Recipe 1: Lobio with Tomatoes

This dish is great for fasting. Many people find lean foods tasteless and not healthy - but not lobio! This dish can be tastier even than ordinary meat dishes.

Ingredients: dry red beans (200 grams, 1 cup), onions (400 grams), tomatoes (200 grams), suneli hops (200 grams), vegetable oil, salt, ground black pepper, cilantro, parsley, green onion, chopped walnuts (2 tablespoons), garlic (2 cloves).

Cooking method

Cook the beans until soft, pre-prepared and soaked, leave the pan on the stove so that it softens even more. Peel and chop coarsely the onion, add seasonings and diced tomatoes. Stew until vegetables are boiled. Drain the beans and add to the lobio. Grind garlic and walnuts, add everything to the vegetable mixture, salt and pepper. Add finely chopped greens, close the pan with a lid and turn off the heat. The dish is tasty in the warm and cold form, if it has cooled, then you can not heat it up so that the garlic and spices do not lose their quality.

Recipe 2: Lobio with Red Bean Meat

Red beans are the richest source of fiber. It gives an extraordinary feeling of satiety. WHO (World Health Organization) recommends daily consumption of 20-40 g of fiber, it helps to eliminate toxins from the body and stabilize blood sugar. These calories are not overweight, so you can not be afraid and cook lobio from red beans at least every day.

Ingredients: red beans (500 grams), lamb pulp (600 grams), tomatoes (600 grams), onions (2-3 pcs.), garlic, regan (basil), garlic (4-5 cloves), cilantro, dill, hot pepper, salt, vegetable oil.

Cooking method

Pre boil the soaked beans for 1.5 hours. We cook meat for lobio at the very beginning. Cut into small pieces and fry in vegetable oil for about half an hour. Add chopped onions, peeled and diced tomatoes. Finely chop the greens and peppers, chop the garlic in the garlic box - we send everything to the meat in a skillet. Grind the beans, mix with the rest of the ingredients, leave to simmer another 5-7 minutes.

Recipe 3: Lobio with Mushrooms

For a dish with mushrooms, it is important that the beans remain whole, so cook it on a very low fire.

Ingredients: onions (medium) (5 pcs.), champignon mushrooms (250 grams), garlic (3-4 teeth), red beans (1 cup), walnuts or cashews (50 g), vegetable oil (50 ml) .

Cooking method

Soak the beans for the night, then boil it in water for at least 1.5 hours. Coarsely chop the mushrooms and fry in oil until golden brown. Then put them on a plate and squeeze the garlic - the aroma will be on the whole house. Coarsely chop nuts. We combine all the components, salt and pepper. Really, very appetizing!

Recipe 4: Lobio for the Winter with Vegetables

Canned homemade beans is a rather rare dish, it’s easier to buy it in a store. But in vain. Try a vegetable dish where beans play a major role and you won’t regret it.

Ingredients: beans (3 cups), sweet pepper (1 kg), carrots (1 kg), ripe tomatoes (2 kg), vegetable oil (1 cup), salt (2, 5 tablespoons), sugar (300 grams), vinegar (70 ml).

Cooking method

Boil the beans until ready in salted water. We clear the pepper from the seeds and cut into strips. Grate carrots, lettuce tomatoes through a meat grinder. Mix vegetables, add sugar, butter, salt, cook over low heat 30 minutes after boiling. Vinegar is introduced 10 minutes before being cooked. Put the hot mass in sterilized jars and roll up.

- The largest number of calories contains white beans. It is she who gives fullness to the body. Red and black beans have cleansing properties, as well as a large number of anthocyanins - substances that slow down aging.

- Green lobio is an absolutely excellent dish. It is enough to learn the basic principle, and you can cook various dishes from green bean pods. For example, lobio with scrambled eggs, satsivi, meat, walnuts, eggs and a host of other options. Boil the beans in boiling water for about 40-50 minutes, then mix with herbs and put ghee. Put in a pan for 10 minutes - the workpiece is ready.

Georgian cuisine is increasingly filling our tables with its delicious culinary inventions. Red bean lobio, the classic recipe of which includes all stages of preparation with a detailed description and photo. At the heart of this dish is red beans, but master cooks can cook lobio using green beans. The preparation of a bean masterpiece takes about a day, all because the beans require soaking half a day in water. Then her brewing, which lasts from 2.5 to 4 hours. It all depends on the variety and degree of maturity. Hot Lobio is served as the main course, while in the cold, it is considered an appetizer. Typically, red legumes are served in a deep bowl with a tortilla or pita bread. An additional dish to lobio can be cheese and pickles.

You can not mix different varieties of beans, each requires its own cooking time.

Red Bean Lobio: Standard Recipe

To make red bean lobio according to the classic recipe, you need 700 grams of red bean, 4 onions and 4 cloves of garlic. As spices, 1 teaspoon with a slide of hops-suneli and 1 teaspoon of coriander will perform. Stock up on a bunch of fresh herbs, it can be parsley and cilantro. Salt and ground pepper should be preferred.

Stages of cooking:

If when boiling red beans in a pan all the water has already evaporated, then feel free to add more boiled. The finished dish should look like gruel.

Georgian Red Bean Lobio

The Georgian Lobio recipe provides for about 2 hours of preparation. It will go 1 glass of red beans, a glass volume of 150 grams. Other components will be: tomato juice (150 grams), walnuts, shelled, nuts (half a cup), onion (1 piece) and garlic (3 cloves). To saturate lobio, you need a spoonful of apple cider vinegar, 2 tbsp. tablespoons of vegetable oil, a bunch of fresh herbs, preferably ground pepper and salt.

Stages of cooking:

Instead of tomato juice, you can use adjika, mashed fresh tomatoes or tomatoes in your own juice.

Red Bean Lobio with Tomato

If you are looking for how to make red bean lobio with tomato, then an easy recipe will help you in this search. The finished dish has a delicate aftertaste with a minimum of spiciness. For a masterpiece you will need only 250 grams of red beans, 1 medium onion, 1 sweet bell pepper, 1 carrot. For refueling, you need to prepare half a glass of tomato, spices to taste. For frying, you need garlic, bay leaf and vegetable oil.

Stages of cooking:

Before cooking, beans must be soaked in water for several hours. Legumes absorb water, so they boil faster and get rid of unnecessary substances that cause bloating.

The classic Georgian red bean lobio recipe in our time has acquired many other branches based on it. Lobio is often found with meat, although the dish is initially vegetable and is recommended for use during fasting. Instead of standard red beans, take asparagus or white. It all depends on your stock and taste preferences. In any case, the finished dish turns out incomparable.

Legumes contain a lot of protein, while their calorie content is low and they do not negatively affect cholesterol. For this reason, they are in demand in dietary nutrition, vegetarians are happy to include them on the menu, many dishes from these products can be eaten in fasting. Beans are very popular in cooking, because it turns out to be tasty if you stew it with meat or cook without it, with vegetables. It can be the basis of first courses or salads, hot or cold appetizers. Bean dishes are popular in different countries. Georgian recipes gained wide popularity. In this country, dishes from it are called “lobio”, which just translates from Georgian as “beans”. Especially often cooked red bean lobio, as it has a not too dense shell and is well boiled. If you put it out a little longer and then knead it, you get a dish with a unique taste. Namely for this recipe the name "lobio" in our country was fixed. However, there are other popular recipes that are worth making to the housewives in their cookbook.

Cooking features

Recipe knowledge is sometimes not enough to prepare a delicious dish. Indeed, in fact, its taste and aroma determines not only the ratio of products. The subtleties of cooking technology also play an important role.

• Red beans for lobio must first be soaked for at least 5-6 hours, and preferably at night. This will allow you to cook it faster and at the same time eliminate the side effect that legumes have on the body, i.e. flatulence.
• If you want the beans to be more tender, you can soak it not in water, but in beer.
• You should not mix different varieties of beans, as they all have different cooking times.
• Lobio, like all Georgian dishes, should be spicy and spicy. Otherwise, it will not be lobio, but just braised beans. Even if you don’t eat spicy, nothing prevents you from using spicy herbs and aromatic spices: tarragon, savory, coriander, parsley, cilantro, garlic.
• If you have a lot of beans, but not enough onions, do not start cooking lobio - this dish should have a lot of vegetables, among which onion is the leader.
• Cooking lobio is best in a thick-walled pan or cauldron. In this case, the beans will break apart faster.

In Georgian cuisine, walnuts are one of the most popular foods. The classic lobio recipe requires their mandatory use. However, there are recipes that allow you to cook lobio without nuts.

Classic Red Bean Lobio Recipe

• red beans - 0.3 kg;
• onions - 0.25 kg;
• tomatoes - 0.3 kg;
• walnut kernels - 120 g;
• garlic - 3 cloves;
• vegetable oil - 60 ml;
• wine vinegar (3 percent) - 60 ml;
• fresh cilantro - 50 g;
• dried mint - 10 g;
• suneli hops - 10 g;
• salt to taste.

Cooking method:

• Sort, rinse the beans. Pour it with water and leave it overnight or for 6–8 hours if you started cooking lobio only in the morning.
• Wash, dry the cilantro. Cut the leaves with scissors from the stems. Finely crush the stems with a knife and pour vinegar. Place in the refrigerator at about the same time as the beans were soaked in.
• Rinse the beans again, put in a pan with a thick bottom. Pour in water so that its level is about a centimeter higher than the level of beans. Place the pot on medium heat. When the water boils, reduce the heat, cover the pan with a lid. Cook the beans for 50-60 minutes, making sure that the water does not boil. If after the beans are boiled, a little water remains in the pan, it will need to be drained.
• Peel the onions and cut them into cubes not too large, but not too small.
• Boil water. Wash the tomatoes, make a cross-shaped incision on the side of the fruit opposite the stalk. Dip the tomatoes in boiling water, after 30 seconds, remove them with a slotted spoon and transfer them to a pan filled with cold water. Remove, dry with a napkin and peel. Cut the seal near the peduncle, cut the tomato pulp into small cubes (about a centimeter).
• Heat oil in a pan, put onions in it and fry it over low heat until golden brown.
• Put the tomatoes in the onion and simmer it with them for about 10-15 minutes over low heat.
• Thoroughly chop the walnut kernels with a knife.
• Chop the leaves of cilantro.
• Mix nuts and cilantro with vegetables, including stalks pickled in vinegar.
• Pour the mint, hops-suneli, pepper and salt, while not forgetting that in the hops-suneli there is already pepper.
• Stir and simmer the mixture for another 10 minutes.
• Transfer the vegetable mass into the pan to the beans, squeeze the garlic directly into it.
• Put the pan on a slow fire and then darken the red bean lobio for about 15 minutes.

A classic recipe of hot lobio with warm corn tortilla is served. Instead of tortillas, you can serve Georgian pita bread.

Lobio in Georgian

• red beans - 0.2 kg;
• onions - 0.4 kg;
• tomatoes - 0.2 kg;
• walnut kernels - 50 g;
• garlic - 2 cloves;
• suneli hops - 15 g;
• salt, herbs - to taste.

Cooking method:

• Rinse pre-soaked beans, fill with water, salting it to taste. Put on a slow fire and cook, adding water if necessary, until the beans break apart and become completely soft.
• Add boiling water to the tomatoes.
• Dice the onions into small cubes.
• Put the vegetables in a pan with beans, pour the sun-hops into it, mix. Stew together for 20 minutes.
• Chop the garlic, nuts and herbs with a knife. Add them to lobio, mix. Mash the beans a little with a spoon or “crush”.
• Darken red bean lobio over low heat for another 10 minutes.

Lobio in Georgian can be served both hot and cold.

Lobio with meat

• red beans - 0.5 kg;
• tomatoes - 0.5 kg;
• lamb - 0.5 kg;
• onions - 0.3 kg;
• garlic - 1 head;
• dill, parsley, cilantro - to taste;
• salt, pepper - to taste.

Cooking method:

• Soak the beans, after 6-8 hours, drain the water, put the beans in a pan, pour clean water and cook until it becomes completely soft.
• Wash, dry the meat. Cut it into small pieces and fry in hot oil for 30 minutes, not forgetting to stir.
• While the lamb is fried and the beans are cooked, prepare the vegetables: pour the tomatoes with boiling water, peel and cut into cubes, finely chop the onions that are free from the husks.
• Add vegetables to the meat, salt, pepper, stew for 15 minutes.
• Squeeze the garlic in the pan, put finely chopped greens in it, mix. Stew for 5 minutes.
• Mash the beans and combine them with meat and vegetables. Dip on the fire for 10-15 minutes.

Red bean lobio with meat served hot. This is a very tasty and satisfying dish.

Red Bean Lobio with Mushrooms

• red beans - 0.25 kg;
• fresh champignons - 0.2 kg;
• carrots - 100 g;
• onions - 100 g;
• soy sauce - 50 ml;
• corn oil - how much will go;
• pepper, herbs, spicy herbs - to taste.

Cooking method:

• Rinse the beans, fill with water and bring to a boil. Remove from heat and let cool. Drain the water. Pour boiled water, bring to a boil again and cook over low heat until cooked.
• Wash the mushrooms, dry, cut into medium-sized cubes.
• Grind the peeled onion with a knife.
• Carrots, peeling, finely grate.
• Fry the mushrooms with onions and carrots. It is necessary to fry in oil over low heat until the liquid released from the mushrooms evaporates from the pan.
• Chop the greens.
• Add mushrooms with vegetables, herbs and soy sauce to the beans. Remember it, mix, put on low heat. Drain under the lid for 15 minutes.

Red bean lobio with champignons can be eaten in fasting. Vegetarians will also like this dish.

Red Bean Lobio with Vegetables

• red beans - 0.25 kg;
• onions - 100 g;
• carrots - 100 g;
• sweet pepper - 100 g;
• hot peppers - 1 pc.;
• tomato paste - 15 g;
• vegetable oil - how much will go;
• salt, seasonings - to taste.

Cooking method:

• Rinse soaked beans in advance, fill with water and boil until cooked.
• Peel sweet peppers from seeds, cut into small squares.
• Cut the onions into small cubes, grate the carrots coarsely.
• Fry the onions and carrots until soft, add the bell peppers with tomato paste, stew for 5 minutes.
• Transfer the frying to a pot of beans, season the lobio and salt. Shuffle. Put the hot pepper pod on top.
• Place the pot on low heat and then heat for 10 minutes. Take out hot pepper, mix beans.

When serving, sprinkle with fresh herbs to your liking. This recipe for making lobio is the easiest.

Red bean lobio is a hearty and tasty dish presented to us by Georgian cuisine. One thing takes quite a while to prepare, but at the same time simple.

Lobio is a popular Georgian dish, which is a boiled bean with spices. There are many variations - sometimes lobio is cooked with nuts, tomatoes, sweet pepper, supplemented with pomegranate seeds. There are even meat options for the dish. But the main "companions" of beans are still cilantro, garlic, vinegar and fried onions.

Today we’ll look at a basic red bean lobio recipe. Due to the boiled beans, the dish turns out to be thick, saturated, satisfying and enveloping. And spices and spices give an amazing aroma and enhance the taste.

Ingredients:

• dry red beans - 800 g;
• onions - 3 heads;
• cilantro - a large bunch;
• garlic - 5-7 teeth;
• hops-suneli - 3 teaspoons;
• ground coriander - 2 tsp;
• red hot pepper - to taste;
• salt to taste;
• wine vinegar - 30 ml;
• vegetable oil - about 50 ml.

Georgian red bean lobio recipe with photo

1. Soak the beans in cold water overnight or at least 3-4 hours.
   
2. Then we change the liquid - fill the beans with clean water, boil. Cook for 5-10 minutes and drain the first broth. We wash the beans, pour new water and bring to a boil again.
   
3. Boil over low heat without a lid for about two hours. Cooking time greatly depends on the variety and age of the beans, so after an hour of cooking, you can periodically try the beans. When the beans become soft and boiled, remove the pan from the stove. Drain and store the liquid - it will come in handy during the preparation process.
   
4. Next, you need to grind half the beans in mashed potatoes. You can do this right in the pan, visually dividing the contents into 2 equal portions and crushing one part with a crush. Or transfer half of the beans to another container, crush and return back to the pan. If the mass is dry, add the broth previously drained from the beans until the desired consistency is obtained. Lobio is prepared both thick and quite liquid - it all depends on personal preferences.
   
5. Grind all the onions with a knife and fry in hot oil until golden.
   
6. Stir the beans with onion slices. Simmer the mixture over low heat.
   
7. We chop finely garlic teeth and cilantro, load to the bean mass. Add the suneli hops, coriander, pour the vinegar.
   
8. Mix, salt and add hot pepper. The amount of garlic and other additives can be varied to taste, but in any case, the dish should not turn out to be fresh!
   
9. We serve red bean lobio in Georgian hot.
   

Bon Appetit!