The easiest lobio recipe. How to cook lobio at home step by step recipe with photos

Lobio, whose recipe is so popular in the Caucasus, is prepared from beans and translated from Georgian in the same way. There are a lot of options for its preparation !.

I have already tried this dish and I will say that it is really wonderful - easy to prepare and very tasty, it seems.

So, below is a photo of a recipe for a dish of lobio beans from Taras with my additions.

Bean Lobio

The composition of the dish:

2 cups (250 ml each) beans (red or striped)
2-3 carrots
2 tbsp. tablespoons of vegetable oil
2-3 tbsp. tablespoons tomato paste
bunch of greens: dill, parsley, basil (rayon), cilantro (optional)
spice:
1/2 teaspoon turmeric
(or red pepper) to taste
black pepper to taste
1/2 teaspoon (or garlic)

Bean lobio recipe with step by step photos:

Beans for lobio are best used red or striped (it becomes a very beautiful color).

Beans for Lobio
Soak it overnight or 5-6 hours. Pour more water, as beans will greatly increase in size.

Soaked beans
In the morning, you need to rinse it, fill it with new water (this time you should not pour too much) and put on fire.
After boiling, cook under the lid over low heat for 1.5 hours until soft (in unsalted water!). If necessary, add water during cooking. 5 minutes before saltiness.
Boil Beans
Peel and grate carrots.
Heat oil in a pan and simmer carrots for a couple of minutes over high heat.
Add boiled beans to carrots.
Beans with fried carrots
Pour the bean broth from the pan (all or part, if there is a lot of it). Add tomato paste, turmeric and add a little salt. After boiling make a small fire and cover.
Cooking Bean Dishes - Lobio
Stew for 15-20 minutes. 5 minutes before the end of cooking add asafoetida spice (or grated 1-2 cloves), chopped greens (add several types, very tasty with basil!), Pepper and (or red hot pepper, if there is no adjika).
Lobio
All! Done! Let the lobio stand for another 10 minutes under the lid and can be laid out on plates.
Bean Lobio is almost done

This dish is wonderful and cold. When lobio infuses, it becomes even tastier! It can be served as a side dish to boiled, pearl barley or juices for (tortillas from flour and water).

In the photo below, red bean lobio with buckwheat garnish:

Buckwheat lobio

We hope that lobio, the recipe with the photo of which we have proposed, will delight you and your loved ones and will become one of your favorite dishes.

P.S. If you liked the recipe, there will be much more to come!

Bon Appetit!

Juliya recipe author

The classic red bean lobio recipe is a culinary creation of the peoples of the western part of Transcaucasia, part of their daily diet. Under the plain appearance of bean stew with ingenious cooking technology hides a gourmet and nutritious dish with lots of spices and spices.

Lobio is an important part of the Armenian, Azerbaijani and Georgian cuisines. It is cooked often and everywhere, each hostess has her own vision of the dish, the secret of cooking beans and a set of seasonings to give a unique taste.

An interesting fact from history

Traditionally, lobio was made from dolichos, an ancient leguminous crop. These are exotic ivory beans. They are oval in shape and have a white scallop. Now dolichos is widespread in India.

Most of the modern recipes of the Transcaucasian lobio are based on ordinary beans, so do not bother looking for the fruits of a climbing plant of the legume family, exotic for Russian lands.

Which beans to choose for lobio?

Different types of beans are used in cooking, but most housewives prefer to cook from red, which is well-digested, retains its shape better, without turning the dish into gruel, with proper cooking. You can use green legumes or canned beans (for cooking in a limited time).

A sure sign of bean readiness is a torn peel. The standard ratio of water / product during cooking is 2: 1.
When cooking lobio, it is recommended to slightly crush the beans. Do not make extra efforts, otherwise you will get bean porridge with a consistency reminiscent of a cream.
Soak old beans overnight. The minimum time for softening is 4 hours, the optimal is half a day.
It is not recommended to mix several varieties of beans during cooking. A mix of legumes will negatively affect the stomach, since it is very difficult to properly prepare a dish from several varieties of beans. Each type requires a certain time for soaking and a different heat treatment.
Be moderate when using seasonings, fragrant herbs, hot spices. Try to focus on a few ingredients, rather than mix everything in a row.

Consider a few red bean lobio recipes.

Classic Georgian Red Bean Lobio Recipe

Ingredients:

Beans - 1 cup,
Onion - 1 head,
Walnuts - 100 g
Garlic cloves - 3 things,
Tomato juice - 200 g,
Apple cider vinegar - 1 small spoon,
Vegetable oil - 2 large spoons,
Hot peppers - 1 pod,
Fresh herbs, salt and ground pepper - to taste.

Cooking:

Sorting red beans. I rinse in water several times. Soak for the night to swell.
I drain the water, rinse thoroughly again. I put on the stove to cook for 50 minutes. I interfere with cooking.
I peel the onions, cut them into rings and send them to the pan. Fry in vegetable oil.
I clean the garlic, chop it in the press. Gently chop the walnut. I am mixing.
I put the garlic-nut mixture on the frying pan with onion frying, spread the beans. I put on a low fire. Add tomato juice, a little ground black pepper, salt. For a special taste, add a pod of pepper with a speck of lobio. Mix and carcass for at least 10 minutes.
I remove the frying pan from the stove, transfer it to a beautiful large plate, decorate with greens.

Video recipe

I serve the dish hot. I supplement with sliced \u200b\u200bcheese and corn tortilla.

Classic Chicken Recipe

Ingredients:

Chicken - 300 g
Onions - 1 little thing,
Red Beans - 300 g
Walnut - 100 g
Water - 3 cups,
Tomatoes - 3 things,
Red pepper, salt to taste,
Vegetable oil - 1 tablespoon,
Basil, cloves, coriander - to taste.

Cooking:

Beans are soaked in cold water, previously washed. Leave for 8 hours.
I drain the water, transfer it to the pan and pour a new one. I cook until ready for 1.5 hours. In parallel, I put the chicken in another bowl to cook. Cooking time depends on the portion you have taken. For less high-calorie dishes, I recommend taking a breast or fillet, as for a broth.
I spread the boiled chicken in a plate. I wait until it cools down. Cut into pieces. I remove beans from the fire. I put it in a colander and put it aside.
I'm cooking the roast. I start with a little beam cut into rings. Add tomatoes, cut into small cubes. Carcass over medium heat. Do not forget to stir. Then add crushed greens and chopped walnuts.
I pass the boiled chicken and cooked beans to the passivation. The carcass is 5-10 minutes over low heat. Add salt and pepper to taste.

Classic recipe in a slow cooker

Ingredients:

Red Beans - 2 tablespoons,
Adjika (tomato paste) - 1 small spoon,
Garlic - 2 cloves,
Onions - 1 head,
Fruit vinegar - 1 small spoon,
Butter - 1.5 tablespoons,
Vegetable oil - 1 large spoon,
Suneli hops - 1 small spoon,
Chopped walnut - 2 tablespoons,
Dill, saffron, basil, cilantro - to taste.

Cooking:

Sorting beans, soaking for 6 hours before cooking. I drain the water, move it into the multicooker tank. I pour fresh water so that the beans completely hide.
If there is a special "Beans" mode in the multicooker, set the timer for 60-80 minutes, depending on the manufacturer's recommendations. I use the standard Extinguishing program for lack of a special one. Cooking time - 70 minutes.
I check the beans for readiness. Legumes should thoroughly swell and soften, but retain their natural shape, not turning into a homogeneous gruel.
I clean the garlic and onions. Finely chop the vegetables. I throw to almost finished beans, 10-15 minutes before the end of the program. Add adjika.
I pour a small spoonful of fruit vinegar, send vegetable and butter to the multicooker. I add walnuts at will. The main thing is to pre-grind.
Salt and pepper, mix and continue to simmer.
When the slow cooker completes its work and the program shuts down, I add spices (black and red peppers), sunli hops and fresh herbs. I am mixing. I let it brew for 5 minutes.

Video recipe

I serve on the table, shifting to a deep dish. Bon Appetit!

Cooking Lobio with Eggplant

Ingredients:

Canned Beans - 400 g
Eggplant - 400 g
Garlic - 3 things,
Onions - 1 head,
Parsley - 1 bunch,
Salt, ground black pepper - to taste.

Cooking:

I relieve eggplant from bitterness in a simple way. Cut into slices, sprinkled with coarse salt. Leave for 15-20 minutes. Droplets will appear on the surface of the pieces. I wash vegetables under running water. I wipe it with a towel. That's all!
To save time, I use canned beans. I pour the liquid from the can into the pan and begin to stew the onions. Add chopped eggplant. Fry the vegetable until a light brown shade. 10 minutes is enough.
I throw the beans along with the remaining liquid into the pan. Add salt and pepper. I am mixing. Cook over medium heat for 10 minutes.
I chop the garlic with a special crush. At the end I add fresh finely chopped greens. Carcass 2 minutes.

I invite households to the table. Lobio serve hot.

How to cook lobio with meat and nuts

Ingredients:

Beans - 250 g
Pork - 400 g
Tomato paste - 3 large spoons,
Onions - 1 head,
Lavrushka - 3 things,
Mustard - 1 teaspoon,
Chopped walnut - 1 large spoon.

Cooking:

I wash the beans, pour cold water. I soak in a glass bowl for 6 hours. During soaking, I recommend changing the water several times.
I shift the beans into the pan. Pouring fresh water. I cook with the lid open for 80-100 minutes. I focus on the softness of legumes.
Thoroughly wash my pork with a towel. I get rid of the veins and gently cut into small pieces.
I warm the pan, pour oil. Spread the pork. I turn on a large capacity and fry until golden brown.
In another pan I am preparing a passion from onion. Thoroughly interfere, try to fry until golden brown.
I throw off the fried onion to the meat. Add beans, mustard, spices and tomato paste. You can put spicy and aromatic herbs.
I set the fire to minimum, pour a little water and languish in a frying pan for 20 to 40 minutes.

Cooking video

The dish will turn out to be very satisfying, especially from pork. Serve in a warm (preferably hot) form as an independent dish. Slice for easy addition and decoration of fresh vegetables.

Spices and Spices Georgian Lobio Recipe

Ingredients:

Beans - 500 g
Onion - 3 things,
Vegetable oil - 3 tablespoons,
Apple cider vinegar - 3 large spoons,
Walnut (chopped) - 4 tablespoons,
Tomato paste - 2 small spoons,
Garlic - 4 cloves,
Salt to taste.

SPICES AND HERBS FOR RECIPE:

Oregano - 25 g
Parsley - 25 g
Celery - 25 g
Basil - 25 g
Dill - 25 g
Paprika - 5 g
Coriander - 5 g
Cinnamon - 5 g.

Cooking:

Sorting beans. Mine several times. I leave in a cup of water for 6 hours. When soaking, I recommend changing the water, and then sorting the beans again.
I rinse again. I shift it into the pan and pour water. Cook over medium heat for 90 minutes.
I clean and finely chop the onion heads. For passivation 3 pieces are enough. Browning in a skillet with vegetable oil. I send beans to the onion. I am mixing.
I boil vinegar for 2 minutes with spices and herbs. Finely chop the garlic (if there is no special press), mix with chopped walnuts. Add the mixture to the vinegar with herbs.
I shift the onions and beans into a large pot, put the tomato paste, pour 150 g of boiling water. I set the medium fire. I am mixing.
After two minutes I put the vinegar mixture with spices, garlic and nuts. Thoroughly interfere. Turn on the fire to a minimum. Leave for 3-5 minutes. Then I turn off the stove and let the dish brew for at least 10 minutes.

How to make lobio from canned red beans

Express recipe for lobio lovers. By using a canned product, we will reduce cooking time to 30 minutes. No soaking and repeated washing of beans!

Ingredients:

Canned beans - 900 g (2 cans),
Tomato paste - 2 large spoons,
Onion - 2 pieces,
Suneli hops - 1 teaspoon,
Vegetable oil - 6 tablespoons,
Wine vinegar - 1 tablespoon,
Garlic - 4 cloves,
Walnut - 100 g
Green onions, parsley, salt, pepper - to taste.

Cooking:

I chop walnut in a blender. I pass the cloves of garlic through a garlic squeezer. Add wine vinegar and finely chopped greens. Parsley and chives can be replaced with cilantro. Thoroughly interfere.
I fry the crumbled onion in a frying pan until golden. I stir so as not to burn. I put tomato paste in the passivation. Carcass on low heat for 4 minutes.
Spread the beans in a colander. Separate from fluid. Throw in a pan with the languishing mixture. Season, add suneli hops and coriander. Stir and languish for another 3 minutes.
I remove the beans from the fire, spread the nuts with garlic and herbs. To make the dish more aromatic, stir and leave to stand for 10 minutes.

Spicy Gurian Lobio with Walnuts

Ingredients:

Red Beans - 350 g
Onions of sharp varieties - 2 things,
Garlic - 4 cloves,
Peeled and chopped walnuts - 150 g,
Capsicum - 1 little thing,
Ground red pepper, salt to taste,
Cilantro, celery - to taste,
Suneli hops, turmeric - 1 teaspoon each.

Cooking:

Rinse the beans thoroughly, soak for 4 hours. Then I set to cook. When boiling, add water.
Finely chop the onion, without frying, immediately throw it into the pot with beans.
I chop the garlic, walnuts, peppers and herbs in a blender. This will speed up the cooking process.
I crush the beans with a rolling pin until the state of gruel.
In the finished beans with onions, I throw off the mixture from the blender. I am mixing. I simmer on low heat for at least 20 minutes.
At the end of cooking, pour seasonings, salt and ground red pepper. Leave for 20-30 minutes. After insisting, I serve on the table hot, decorating with fresh herbs on top.

Fragrant lobio in pots in the oven

Lobio is a national Georgian specialty dish, which is popular not only in Georgia, but among all the peoples of the Transcaucasus, including the southern parts of Russia as a whole. The dish is very interesting in that it, in fact, is a bean stew, but the combination of the usual ingredients gives such a refined and nutritious result that lobio is served in many restaurants around the world.

In Georgia, every housewife has her own recipe for this dish and her secrets, but the rest of the housewives can cook in a classic way.

Classic recipe

Consider in detail the classic recipe.

In the Caucasus, lobio is prepared both on a casual and festive table, always using a large number of spices and spices, usually added at personal discretion.

But in general terms, to prepare a classic Georgian lobio, you need this set:

1 cup red dry beans;
1 medium onion;
3 cloves of garlic;
100 gr. walnuts;
1 bitter pepper;
1 cup tomato juice;
1 teaspoon apple (or wine) vinegar;
salt pepper;
fresh herbs (preferably cilantro) - to taste.

Cooking time: about an hour plus a night for soaking the beans.

With beans soaked at night, you need to drain the water and rinse it several times in running water, then put on fire to cook for forty minutes, stirring occasionally.

While the beans are being prepared, cut the onion in half rings and fry it in oil.

Chop the garlic and walnuts, mix and add to the onion pan along with the already cooked beans. Pour in tomato juice, season with pepper, salt and finely chopped hot pepper pods, mix and put in a stew dish for about ten minutes.

Ready lobio is sprinkled with chopped fresh herbs and served hot.

For a complete Georgian surroundings, you can serve corn tortillas and slices of cheese to it.

Lobio in Georgian

Like it all, all dishes from beans take quite a lot of time: you need to remember to soak the beans overnight, then boil them for a long time, etc. However, there is an express option with which all lovers of lobio will be able to get this dish as soon as possible.

2 cans of red canned beans (natural);
2 medium onions;
6 tbsp. tablespoons of unrefined oil;
100 gr. walnuts;
4 cloves of garlic;
1 tbsp. a spoon of natural wine vinegar;
green onions, parsley (or cilantro) - to taste;
salt pepper.

Cooking time: approximately 30 minutes.

Calorie content: about 90 KK / 100 gr.

Grind walnuts and garlic (you can do this in a blender) and add wine vinegar and chopped greens to them. Finely chopped onion is fried in butter until golden, then you need to add all the tomato paste to it and simmer for a couple of minutes on a quiet fire.

Discard the canned beans in a colander and put in a frying pan for tomato frying, seasoning the hops with suneli, salt and pepper, then cook everything together for a few more minutes.

After removing from heat, season the dish with a garlic-nut mass, mix and leave under the lid for another 10 minutes to insist and soak.

Oven in red bean lobio with meat in pots

Dishes in pots have a special charm, so they are very loved by everyone. Most often, some meat dishes are prepared in pots, and lobio is no exception here - it can also be prepared in this way. Lobio in pots is very saturated.

0.5 kg of red dry beans;
0.5 kg of pork;
4 medium onions;
2 medium carrots;
2 cloves of garlic;
2 tbsp. tablespoons of thick tomato paste;
1 bunch of parsley;
2 tbsp. tablespoons of unrefined oil;
1 bay leaf;
salt, pepper, spices to taste.

Cooking time: approximately 1.5 hours.

Calorie content: about 150 Kk / 100 gr.

Soak the beans overnight and rinse several times in running water, then cook with the addition of bay leaf and without salt, which will take about forty minutes. Water is not completely drained from the beans, leaving a small amount at the bottom.

While it is boiling, make a frying of onions and carrots, frying them until cooked, adding at the end tomato paste and chopped garlic, as well as spices. Cut the meat into small slices, chop the parsley.

It remains to lay all the blanks in pots in repeating layers - beans with water in which they were cooked, meat, roasting, greens - cover them with lids and bake in the oven at 180 degrees for half an hour. Serve this lobio hot.

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How to cook in a slow cooker

Modern household appliances make life easier for housewives, leaving them time to do other household chores. So, classic lobio can also be cooked in a slow cooker, and it will turn out to be as spicy and satisfying as the usual version.

Essential ingredients (per 1 serving):

2 tbsp. tablespoons of red dry beans;
1 small onion;
1 teaspoon of thick tomato paste or adjika;
2 cloves of garlic;
2 tbsp. tablespoons of cream and 1 tbsp. a spoon of unrefined vegetable oil;
1 teaspoon of natural apple cider vinegar;
2 tbsp. tablespoons chopped walnuts;
1 teaspoon seasoning hops-suneli;
cilantro, salt, pepper - to taste.

Cooking time: approximately 1 hour 10 minutes.

Calorie content: about 100 Kk / 100 gr.

Soaked at night and washed beans should be put in a multicooker bowl and pour water so that it covers the beans. If the multicooker has the "Beans" mode, then you need to set it for 60 minutes, or set the "Extinguishing" mode for 70 minutes.

While cooking, you need to peel and chop the onions and garlic - they will need to be added to the beans ten minutes before the end of its cooking, along with adjika or tomato paste.

Then vinegar, sunflower and butter are added to the bowl, along with walnuts, salt and pepper. When the multicooker program finishes its work, it remains to add the hops-suneli, chopped cilantro to the dish, mix everything and let it stand for 5 minutes.

To get lobio as similar or even indistinguishable from a classic Georgian dish, you need to know a few basic secrets in its preparation:

The standard ratio of boiling water to beans is two to one. Their readiness can be determined by slightly torn skin (so as not to try "by little tooth").
For lobio, cooked beans are usually slightly crushed, but this should be done without effort, so that the dish as a result does not turn into a viscous bean porridge.
Mixing different types of beans for cooking lobio is not worth it, because each of them has its own cooking time, so the dish will not work.
Despite the fact that lobio implies the use of spices and herbs, you don’t need to be overly zealous with them, and you shouldn’t add a lot of spices to the dish at once - just a few basic ingredients are enough.
Beans must be soaked overnight before cooking. The minimum time for soaking is 4 hours, and ideally the beans need to be soaked for 12 hours.
Lobio can be made with different types of meat, including chicken, mushrooms, vegetables - for example, with eggplant, and with almost any kind of herbs and spices.
Georgian lobio is a low-calorie dish, but the most high-calorie dish is white bean, or any bean made with meat.

If you knead red beans and generously season with delicious spices, you get a Georgian dish - lobio. Each Georgian region has its own variant of cooking this dish. Most often, red bean lobio is prepared according to the classic recipe, but an equally tasty option is obtained with meat, with tomatoes and even canned for the winter. Learn, try and find the most delicious cooking method for yourself.

If you want to use as a main course, serve hot. If you decide that lobio will act as a snack, then - cold.

If you cook with fresh, seasonal beans, you can start cooking immediately. When using old beans - it is necessary to soak for at least four hours, and preferably at night. Cook for at least three hours.

Ingredients:

utso sunli - half a teaspoon;
red beans - 650 g;
coriander - half a teaspoon;
laurel - 4 leaves;
dry cilantro - half a teaspoon;
peas; peas;
turnip onion - 420 g;
salt;
balsamic vinegar (can be replaced with tkemali);
dry savory - half a teaspoon;
garlic - 3 cloves;
vegetable frying oil;
fresh cilantro - 55 g.

Cooking:

Pour water into a pan, put a lavrushka. To salt. Pour the beans. Boil for three hours.
Drain the liquid. Do not pour immediately (may still come in handy).
Knead the beans. If the mass is dry, add broth.
Cover with a lid. Darken on fire for about eight minutes.
Chop the onion.
Pour oil into the pan. Fry the onions.
Kinzu, half the norm, chop.
Beans mix with onions. Fall asleep cilantro. Stir.
In a mortar put uchi sunili, pepper, savory, dry cilantro.
Peel the cloves of garlic. Add to the mortar. To salt. Grind with a pestle. Combine with beans.
Pour in the vinegar. Mix.
Cook for seven minutes under the lid.
Take the pots. Put the cooked dish. Put in the oven for 10 minutes.
Garnish with fresh cilantro.

Cooking from canned beans

Economical hearty, and most importantly very fast in the preparation of lobio from canned beans. An indispensable ingredient is not only beans, but also onions. If you exclude at least one of these components, lobio will not work.

Ingredients:

wine vinegar (balsamic) - 1 tbsp. spoon + 1 tbsp. dressing spoon;
canned red beans - 870 g;
garlic - 7 cloves;
hops-suneli - 1 tsp;
parsley - 20 g;
green onion - 20 g;
turnip onions - 370 g;
vegetable oil - 7 tbsp. spoons;
tomato paste - 3 tbsp. spoons;
cilantro - 20 g;
walnut - 120 g.

Cooking:

Grind nuts in a blender.
Peel the cloves of garlic, pass through the garlic.
Mix nuts and garlic. Pour in vinegar (the norm for dressing). Stir.
Finely chop greens, bulbs.
Pour oil into the pan. To warm. Place onion. Passer until golden brown. Pour in the paste. Put out three minutes.
Drain the liquid from the beans and place in a pan.
Fall asleep seasoning. Stir.
Put out three minutes.
Pour in the vinegar.
Fall asleep greens with nuts. Mix.
Remove from heat.
Insist eight minutes.
Deliciously serve cold and warm.

Lobio in Georgian

It is very easy to make lobio in Georgian, any beginner can cope with it.

Ingredients:

fresh basil - 15 g;
walnuts - 55 g;
beans - 550 g;
wine vinegar - 2 tsp;
salt;
chili pepper - a quarter teaspoon;
onion - 4 pcs.;
sunflower oil - 1 tbsp. a spoon;
garlic - 5 cloves;
fresh parsley - 15 g;
coriander - 1 teaspoon;
fresh cilantro - 15 g;
hops-suneli - 1 tsp.

Cooking:

Pour water into the pan, put the beans. Leave for half a day. Drain the water. Rinse the beans three times.
Pour water into the cauldron. Place the beans. Boil for three hours.
Peel the bulbs, chop.
Fry in oil in a skillet until golden.
Cut basil, put in a mortar. Pour wine vinegar. Grind. Put in the bowl.
Grind the nuts.
Peel the garlic cloves. Skip through the press. Mix with nuts.
Stir with hot red pepper. Pour in the vinegar. Mix.
Place the beans in a pan with a beam. To salt.
Fry for three minutes.
Move to container. Add basil with vinegar, suneli hops, coriander, dressing with nuts. Mix.
Grind parsley and cilantro. Mix with other products.

With meat in pots in the oven

This recipe will appeal to lovers of spicy aromatic Georgian cuisine.

Ingredients:

adjika - 2 tbsp. spoons;
olive oil - 3 tbsp. spoons;
fresh savory - 55 g;
salt;
ground black pepper;
red beans - 520 g;
onions - 120 g;
georgian pita - 320 g;
garlic - 5 cloves;
coriander - half a teaspoon;
fresh cilantro - 55 g;
dried red pepper - 1 pc.

Cooking:

Pour the beans with water. Leave overnight. Drain. Rinse. Pour with fresh water. Boil for two hours.
Peel the bulbs. Cut into half rings.
Oil the pot. Place onion.
Smash pita bread with your hands and place on top of the onion. Cover with beans.
Sprinkle with chopped herbs.
Finely chop the garlic cloves and scatter over the beans. Distribute adjika.
Chop red pepper. Pour into a pot.
To salt. Spice up.
Heat the oven to a temperature of 150 degrees.
Place the pots. Bake a quarter of an hour.

Option for a slow cooker

This simple dish turns out spicy, aromatic, hearty, moderately spicy. Thanks to the multicooker it cooks quickly and is baked evenly.

Ingredients:

garlic - 7 cloves;
vegetable oil - 1 tbsp. a spoon;
sugar - teaspoon;
red beans - 4 multi-glasses;
bulb;
pepper;
cilantro;
salt;
hops-suneli;
tomato paste - 110 g.

Cooking:

Pour water into a saucepan. Pour the beans. Leave for five hours.
Peel the garlic cloves. To grind.
Release the onion from the husk, chop.
Chop greens.
Pour oil into the bowl of the appliance, add onion, and allow. The vegetable should turn golden. Put in a plate.
Drain the liquid from the beans, put in the bowl.
Pour in water so that the beans are completely covered.
Set the "Extinguishing" mode, the timer for an hour and a half.
Add cilantro, top with garlic, onions. Pour in tomato paste.
To salt. Add pepper. Pour the hops-suneli. Put sugar.
Cover with a lid.
Cook in the same mode for an hour and a half.

Cook and close for the winter

I want to eat lobio salad at any time of the year. In winter, it is difficult to find fresh herbs, so you should prepare in advance for the cold season and roll up a delicious dish in the summer.

Ingredients:

salt - 2.5 tbsp. spoons;
beans - 3 glasses;
vinegar - 65 ml;
sweet pepper - 970 g;
sugar - 300 g;
carrot - 970 g;
vegetable oil - 1 cup;
tomatoes - 2000

Cooking:

Soak beans in water, leave overnight. Drain the water. Pour fresh. Boil for an hour and a half.
Grate carrots on a coarse grater.
Feed the tomatoes through the meat grinder.
Mix the resulting mashed potatoes and carrots.
Add the beans. Put sugar.
Pour in vegetable oil.
To salt. Stir. Boil.
Boil over low heat for an hour and a half. Pour in the vinegar.
Sterilize the banks.
When hot, put the salad in jars. Roll up.

Ingredients:

beans - 320 g;
cilantro - 7 g for minced meat;
garlic for minced meat - 3 cloves;
walnut - 120 g;
cilantro - 7 g;
ground black pepper;
garlic - 2 cloves;
salt;
onions - 110 g.

Cooking:

Beans pour hot water. Set aside for the night. Drain the water. Pour in a fresh batch. Boil for two hours.
Salt, do not drain water. Leave to cool completely.
Make stuffing. To do this, grind onions, cilantro, nuts and garlic through a meat grinder.
Mix the resulting mixture with cooled beans. Season with spices. Spice up. Mix.

Recipe with tomato

In lobio, you can change the ingredients, but the beans always remain the same product. Tasty to cook with the addition of tomatoes.

Ingredients:

beans - 420 g;
sunflower oil - 2 tbsp. spoons;
salt;
onion - 4 heads;
garlic - 4 cloves;
tomato - 3 pcs.;
laurel - 4 leaves;
coriander - 1 teaspoon;
red pepper - half a teaspoon;
fenugreek - 1 teaspoon;
parsley for serving - 50 g.

Cooking:

Pour the beans with water, leave overnight. Drain the water. Pour with fresh liquid.
Add the lavrushka. To salt. Boil the beans until soft.
Peel the onions, fry in oil.
Cut the tomatoes, send to the onion. Put out.
Skip the garlic through the garlic.
Pour all the spices and garlic into the pan. Stir. Put out five minutes.
Add the beans. Mix. Cook for five minutes.

The name of the traditional dishes of genuine Georgian cuisine translates as "beans." If you want to learn how to cook lobio at home - a step-by-step recipe with a photo will help to make everything right. On the Internet you can find a wide variety of variations on the theme of classic lobio, but this is the undisputed leader in taste.

What lobio is made at home

Georgian Bean Stew - Exclusively tasty and nutritious dish, practically requiring no financial costs. Lobio is being prepared from an accessible list of products, especially relevant in the summer:

Beans We will cook, as expected, from dry red beans. She will need about 2 glasses. You can also cook lobio from colorful or white beans, but in the classic recipe they are reds. Fans of Georgian cuisine claim that green beans also make an excellent dish.
Walnuts very often used in recipes of the Caucasus, so our lobio can not do without them. It will take about half of the same cupswith which the beans were measured. We are talking about already peeled nuts, how to choose them correctly - read.
Cilantro. This plant is perhaps the most popular seasoning in the Caucasus. It is added to almost all first and second courses, salads. To make lobio at home, you need a solid bunch of greens: the mushroom flavor and the rich aroma of cilantro will significantly improve the final taste of the dish.
Tomatoes Another popular vegetable often used in Georgian cuisine. For the specified amount of beans will be enough wave 2 large or 3 medium ripe fruits.
Luke should be taken more (2 or 3 large onions): fried previously in oil, it enriches the taste of any vegetable dish, and lobio is an exception.
Oil. Experienced chefs and professional chefs have long noticed that it is best to pass vegetables on mixtures of vegetable and butter. In this case, you need a tablespoon of refined sunflower and the same amount of natural creamy.
Spice. Be sure to take a tablespoon classical Georgian hops-suneli (well, what lobio without her?) and a little black pepper. Spice lovers can add to taste red burning.
Garlic - Another indispensable component. For this recipe, the optimal amount is 3 large cloves.

In addition, lobio must be salt. The volume of salt depends on taste preferences. Experienced housewives with a “full” hand instantly determine the required amount by eye, but beginners are advised to constantly try the dish.

Lobio: a step by step recipe with photos

To quickly make lobio - in 30-40 minutes - you need to start cooking it "yesterday". That is, the main component ( beans) simply soaked in the evening at 12 o’clock. Thus, just in time for dinner, you will have an amazingly delicious Georgian dish ready. If you do without pre-soakingthen you have to cook beans for at least 2 hours.

Soak 2 cups of red beans the day before in cold water, removing any impurities and impurities. As a rule, empty and unsuitable for eating beans, as well as husks, immediately pop up. After 8-12 hours, drain the water and rinse the beans.

	Put the beans in a rather deep pan, pour in fresh water and fast boil over high heat. Then reduce the fire and cook, stirring occasionally and at the same time preparing the rest of the products.
	Clear and chop onions (0.5 cm cubes). In a large frying pan, heat a spoonful of vegetable oil, then add the cream there and put the chopped onion.
	Cook need it before transparency and yellowish tintbut it’s not worth frying. To do this, the fire must be low, and stirring regular.
	Tomatoes need to slice in small cubes having previously removed the skin using blanching. To do this, the fruits are placed in boiling water for a couple of seconds, and then immersed in cold water.
	As a result, the skin comes off effortlessly. Shredded tomatoes send to the pan with sauteed onions.