Lobio, in traditional Georgian cuisine suggests a variety of recipes from beans.
The most colorful, tasty and rich dish is made from red beans. Its taste is excellent both in hot and cold and combined with any side dishes or meat dishes.
The piquancy and acuteness of the lobio can be adjusted to its taste preferences, adding more or less spices and using additional spices.
Below we will consider in the recipes how to properly prepare lobio from red beans using conventional or canned legumes.
Preparation of lobio from red beans - recipe
Ingredients:
- red beans - 0.5 kg;
- carrots - 220 g;
- vegetable refined oil - 35 ml;
- tomato paste - 75 g;
- fresh greens of cilantro - to taste;
- fresh parsley greens - to taste;
- fresh dill greens - to taste;
- fresh basil greens - to taste;
- turmeric - 5 g;
- adzhika - to taste;
- black pepper - to taste;
- asafoetida - 5 g or garlic to taste;
- salt.
Preparation
Red beans are washed well, pour enough cold water and leave for six to seven hours to swell. After the time has elapsed, the beans are washed again, filled with fresh purified water and determined for fire. After boiling, cook it under the lid for an hour and a half or until soft. Vodicka salt for five minutes before the end of cooking. If you salt the beans at once, then in the end it will not get soft enough.
After the bean is ready to clean, shred the carrots finely and throw in a warmed-up vegetable oil, without a smell, a deep frying pan or saucepan. We hold the vegetable on fire until soft, stirring, add boiled string beans and pour some bean broth. We also put tomato paste, turmeric and season the dish to taste with salt, mix it, cover it and cover it on low heat for thirty minutes. Five minutes before the end of languor, we throw the finely chopped fresh herbs, asafoetida or chopped finely garlic, as well as adzhika and ground black pepper.
On readiness we give the lobio to stay for another twenty minutes and can serve.
Lobio in Georgian from canned red beans - a classic recipe
Ingredients:
- canned red beans - 1 can;
- onion - 160 g;
- garlic - 4 teeth;
- tomato paste - 55 g;
- fresh green coriander - 1 bunch;
- fresh basil greens - 1 small bunch;
- walnuts, peeled - 110 g;
- hops-suneli - 15-20 g;
- red ground pepper - 5 g or to taste;
- wine vinegar - 15 ml;
- olive oil - 145 ml;
- salt.
Preparation
Open the jar of canned beans, fold the contents into a colander, preserve the marinade, rinse with boiling water and let it drain.
In the meantime, pour olive oil into the pan, heat it over medium heat and throw the peeled and finely chopped onion and pass it until soft. Then lay the previously washed, dried and chopped fresh herbs, add also chopped garlic, tomato paste, hops-suneli,
Peeled walnuts dried and lightly fried in a dry frying pan, put in a blender and crushed into a crumb. Add half of the beans and crush again. We combine the walnut-bean mixture with the roast and the remaining whole beans, season them with salt, add a little more chopped fresh coriander, heat the mixture to a boil and turn it off. Fifteen minutes later, the dish will be infused and ready for serving.