Lobio is a traditional Georgian dish that has many variations of preparation, but red beans, nuts, cilantro and spices always remain unchanged. The main ingredients in the classic recipe are complemented by a simple set of vegetables.
The main thing in creating lobio according to the classics is to choose the right variety of legumes. Usually, these are red, plain, creamy beans. It contains a sufficient amount of starch and at the same time is free from dryness. Therefore, it is this type of legume that is recommended to be used for the preparation of this dish.
Georgian lobio is very tasty both hot and cold. It can be served as a snack or as a stand-alone dish.
Ingredients:
Red beans - 500 gr.
Bulb onions - 1 pc.
Bulgarian pepper - 1 pc.
Walnut - 100 gr.
Tomatoes - 150 gr.
Garlic - 3 teeth.
Tomato paste - 1 tablespoon
Vegetable oil - 2 tablespoons
Chili pepper - to taste
Mint - 1 sprig
Cilantro - 15 gr.
Fresh basil - 1 sprig
Hops-suneli - 1.5 tsp
Thyme - a pinch
Salt to taste
How to cook:
1. Soak the beans in water beforehand. This manipulation will not only shorten the cooking time, but also achieve a more delicate legume consistency. Then rinse, fill with a new portion of clean water in large quantities, set on the burner. Boil the beans over low heat, add salt towards the end of cooking. The approximate cooking time is 60 to 90 minutes.
2. Separate the onion from the husk, cut into cubes. Cut the pepper into two parts, scrape the seeds inside with a knife, rinse, cut the pulp in the same way as an onion.
3. Preheat a skillet with enough oil on the burner, load the prepared vegetables inside. Fry them on medium heat for the next 5 minutes, stirring occasionally with a spatula.
4. After short frying, add tomato paste and chopped tomato pulp. Be sure to peel them off. Pour in some water, stir the mixture thoroughly with a spoon so that the paste is completely dissolved in the liquid base.
5. After cooking, rinse the beans with running water, then completely rid them of moisture, then transfer them to the pan with vegetables in a tomato.
6. Place the kernels in a blender container, chop them at the lowest speed into a medium crumb. It will turn out more delicious if the final dish contains nuts of different sizes - from small crumbs to large kernels.
7. Transfer the nuts to the main composition, send chopped chili and other spices there. Add the garlic crushed under the press, stir.
8. Squeeze the mixture a little with a pusher so that a small part of the beans is crushed into the puree, and the other half remains intact.
9. Cook the dish for about 20 more minutes over low heat. If it comes out too dry, you can pour in some decoction from the beans. Finally, add chopped mint, basil and cilantro leaves.
Before serving the classic lobio on the table, be sure to let it brew for a while under the lid.
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