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How to prepare the lobby of the beans. Bean lobio in Georgian. How to cook lobio of beans in a slow cooker. Lobio - preparation of products.

  1. White beans lobio in tomato juice
  2. Red Bean Lobio Recipe
  3. How to cook lobio in a slow cooker
  4. Green Bean Dish
  5. Recipe for lobio with meat in Georgian
  6. What you need to know about cooking lobio recipe
  7. Ingredients for Lobio Recipe
  8. How to cook red bean lobio
  9. Ham lobio recipe
  10. Ingredients for Lobio Recipe

November 02, 2016 296

Dishes Georgian cuisine They are famous for their unique aroma, taste and refinement. Lobio - a traditional dish Georgia, it is made from different types of beans with various additives.

Georgian lobio is always made from a special sort of beans, after which the dish itself is named. Before cooking lobio, you need to choose the right beans. There are several signs of a quality product that you need to pay attention to:

White beans lobio in tomato juice

Many myths and legends have been created on the mountains of the Caucasus. One of them says that Mount Kazbek Prometheus was imprisoned for being taken away from the fire of the gods and given to people. These places are associated with the Lithuanians - because we are attracted to the mountains. We crawled through such dangerous places that my companions shouted from cold perspiration and trembled with fear. It is not by chance that Antanas Zhukauskas chose the pseudonym of a monk, since this story was one of his first works. The writer repeatedly broke into the glaciers of Kazbek, seeking inspiration in the mountains.

  • in no case should there be a whitish plaque on the beans;
  • beans should be glossy and smooth;
  • all beans are about the same size;
  • there can be no dark spots on the beans, which indicates the beginning of the rotting of the product;
  • There should be no foreign objects (pebbles, garbage) in the package.

Red Bean Lobio Recipe

Ingredients Required:

The Caucasus Mountains are like a sacred place of the valley, sitting on a rock to include the words indescribable feeling. Time seems to stop, and life seems to have a completely different meaning. Transmission time: 1 hour 55 minutes. Transmission time: 3 hours 45 minutes. Some churches and monasteries do not allow visitors with shorts and short skirts. Thus, if visiting these sites is included in the travel itinerary, we ask you to wear pants or longer skirts.

Tbilisi, as well as in large cities, some people speak several foreign languages, but also in remote areas, communication problems may arise due to the lack of knowledge of a foreign language. You can only pay in Georgia in local currency - Larry. Credit cards are accepted at most payment points. ATMs are available in all major cities.

  • 500 grams of beans;
  • 3 medium carrots;
  • 50 milliliters of vegetable oil;
  • 1 glass of walnuts;
  • 3 tablespoons of tomato paste;
  • 1 bunch of greens (always with cilantro and basil);
  • 1 teaspoon adjika (spice, not sauce);
  • 4 cloves of garlic;
  • salt, spices (hops-suneli, red pepper).

Cooking time: 60 minutes (and 5-6 hours for preparing and boiling beans)

Due to the different climatic zones in the country, where a trip to the mountains is planned to advise you to arrange suitable shoes and warm clothes. These places can be found on branded advertisements with mobile company logos. Best time for travel - September-October, when the country is still warm, but does not freeze. Food in Georgia: who has not heard about the incredible harmony of tastes and smells of Georgian cuisine? For dishes a lot of delicious spices are used to tasty vegetables . Do not be afraid to leave without taking traditional soup-soup, Georgian kebabs and dumplings - it’s just a necessity to visit this country. Various types of cheeses are also proud traditional cuisine . CHATIAPURI - Cooked pancakes are often made at home. Well, well-known wines are definitely an exceptional drink from monsters from ancient times. Prices in the local bistro really do not smell, dinner for a person - up to € 7.

  • Recommended travel time: 4-12 days.
  • Climate in Georgia: the country's climate moves from the sea to the mainland.

Tours in Georgia: visit the capital of the country, Tbilisi, where you will get acquainted with the history of the region, culture, visit the beautiful churches, the old city.

Caloric content: 196 Kcal / 100 grams.

November 02, 2016 296   Dishes   Georgian cuisine   They are famous for their unique aroma, taste and refinement

Lobio is ready - it can be served at the table, both hot and cold.

How to cook lobio in a slow cooker

This recipe differs from the others in that lobio is obtained rich, thick as a cream soup. Cooking in a slow cooker has a positive effect on its taste and saves time.

Ingredients Required:

  • 2 cups red beans;
  • 2 medium onions;
  • 2 fleshy, juicy tomatoes;
  • 4 cloves of garlic;
  • 25 grams of salt or to taste;
  • half chili;
  • cilantro, parsley, hops-suneli.

Cooking time: 60 minutes (and 2-3 hours for the preparation and cooking of beans).

Caloric content: 182 Kcal / 100 grams.

Start cooking lobio should be with the preparation of beans. In this case, the multicooker will help us, as we will soak the beans in it.


In this case, the multicooker will help us, as we will soak the beans in it

Lobio in Georgian in a slow cooker is ready - it remains nice and appetizing to serve it to the table.

Green Bean Dish

Another type of lobio, but already made of green string beans. The dish has an unusual, incomparable taste because of the main ingredient.

Green beans are very refreshing and makes the dish light, but nourishing.

Ingredients Required:

  • 500 grams of green beans;
  • 1 large onion;
  • 3 ripe meaty tomatoes;
  • half a lemon;
  • 1 teaspoon of hop-suneli;
  • 5 sprigs of cilantro dill and parsley;
  • 1 hot red chili pepper;
  • vegetable oil, salt.

Cooking time: 30 minutes.

Caloric content: 172 Kcal / 100 grams.

  1. First you need to properly prepare green beans to heat treatment. Cut off the tips of each pod and cut it into 2-3 pieces. To save time, you can do it with several pods at once;
  2. Boil the pods for 15 minutes in salted water until soft;
  3. Meanwhile, peel the onions, chop them randomly and fry in a small amount of vegetable oil until a transparent color appears;
  4. Pound garlic, hops-suneli, cilantro, dill and parsley and salt in a mortar;
  5. We pour boiling water over the tomatoes, and then immediately immerse ourselves under very cold water in order to easily remove the skin from the fruit. Cut tomatoes into cubes;
  6. Add tomatoes and pounded spices with garlic in a pan with soft onions and stew all together for another 10 minutes;
  7. Beans are placed on a sieve, let it drain all the water. Put the beans in a frying pan with stewed vegetables;
  8. Mix lobio and simmer another 5-7 minutes;
  9. Lemon placed under hot water to better get out the juice, and squeeze half a lemon;
  10. Add lemon juice and red chili pepper at the very end of the lobio preparation and give the dish a little brew, after which we serve to the table.

Recipe for lobio with meat in Georgian

Georgian cuisine has more than fifty types of lobio, but the most tasty and popular is lobio with meat. In its preparation using different types of beans: red, pod, asparagus and white.

Ingredients Required:

  • 200 grams of beef brisket;
  • 500 grams of white beans;
  • 1.5 liters of cold water;
  • 5 celery stalks;
  • 2 tablespoons chopped cilantro;
  • 1 tablespoon chopped basil;
  • 1 pod of red chili;
  • 3 cloves of garlic;
  • 2 onions;
  • salt to taste.

Cooking time: 50 minutes.

Caloric content: 212 Kcal / 100 grams.

The result should not be a mushy mass, but well-boiled beans with vegetables. Therefore, the cooking time should be varied depending on the type of beans.

Lobio is simple enough to cook, if you know and follow some subtleties:

  1. Cooking time may vary due to the type of beans, so you need to constantly check the readiness of the beans and taste the dish;
  2. In some regions of Georgia, lobio is ground (pounded as mashed), the beans are left in whole or mixed mashed potatoes and whole beans;
  3. Walnuts are present in a classic recipe, but if lobio has meat or tomatoes, then the nuts will be out of place;
  4. They serve lobio from Georgian beans, both hot (hot) and cold as a snack.

Enjoy your meal!

Translated from the Georgian "lobio" - it's just a "bean" (I note that the beans are of a special sort, with a soft, delicate shell). Before you - the main, basic and very delicious recipe Lobio with spices, crushed in a mortar. It is clear that there are as many options for preparing branded Georgian lobio as there are districts in Georgia.

What you need to know about cooking lobio recipe

How to deal with beans . If the beans are old, be sure to soak in the evening or at least for 3-4 hours. Drain, add new cold water and put on fire. If the beans are fresh, seasonal, nothing is needed. Just pour water and boil.

Beans are cooked for 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 “diet” 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, the beans should be stirred, as it can burn. In addition, a teapot with boiling water should be placed nearby to add water if it evaporates more than necessary. What is the correct lobio consistency? Mushy.

On the condition of the beans : you can consider them ready, if most of the beans have torn skin. Knead the beans with a wooden spoon or tolkushku, but without turning them into puree. We are preparing not bean cream, but lobio - it should be “crushed”, but large. After that, put the beans for another time (no more than 15 minutes) on fire.

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

Savory (in Georgian “kondari”) is not added in all regions of Georgia, but as for ucho-suneli, this ingredient is obligatory in almost all lobio recipes. Utsho suneli is nothing but blue fenugreek, a herb actively used in the Mediterranean and Caucasian kitchens , and, unfortunately, poorly known here. You can buy on the market from seasoning merchants (already in dry form).

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

How to serve lobio from beans. Served as a hot lobio - then it will be the main dish, and in the cold, as a snack. If you cook very spicy lobio or lobio with walnuts it can be served as a dip, dipping slices of bread or thick corn porridge . “Bread” is pita bread or unleavened corn tortilla (mchadi).

Ingredients for Lobio Recipe

For cooking classic lobio from red beans you will need:

  • red beans 600 g
  • onion or red 400 g
  • 2 cloves of garlic
  • dry seasonings: savory, coriander, sunflower on 0,5-1 tsp.
  • hot red pepper, black pepper (quantity according to taste)
  • fresh Kindza 1 bundle (50-60 g)
  • balsamic vinegar or tkemali
  • cooking oil for roasting
  • salt, 3 bay leaves

How to cook red bean lobio

1. Fill the beans with cold water, add bay leaf, salt and boil 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 heat, pour out the liquid, and crush the beans, mash. If a dry mass is obtained, add some bean juice (water in which it was boiled). Then put on the fire again then.

3. Save chopped onion in vegetable oil. Chop fresh cilantro. Use for this not the whole bunch, but the part (the other part will go to the serving). When they are ready, sprinkle dry seasonings and mix everything.

4. Place fresh and dry cilantro, sun chowed, savory, pepper, garlic and a pinch of salt in a mortar. Pound them thoroughly with a pestle.

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

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


Serve lobio, crumbled on top with fresh cilantro (or parsley) and onion semicircles

Ham lobio recipe

It's about adding ham to lobio. It can be replaced with dry or salted beef (such as basturma or owl), chorizo ​​sausage, even better - with their combination. Incredibly delicious recipe, super protein option for our menu. The dish is served in the restaurants of Georgian cuisine.

Ingredients for Lobio Recipe

  • 700 g beans
  • 400 g ham
  • 100 g pork fat
  • 5 cloves of garlic
  • 3 onions
  • Coriander 2 - 3 bunches
  • pepper, salt
  • tkemali
  • dry basil

How to cook lobio in Georgian with ham

Prepare the beans: rinse them, soak overnight in slightly salted water. In the morning, drain the water.

Put the beans in a clay pot (if you cook in a pot in the oven) or in a saucepan with a thick bottom. Fill with clean boiled water (it should cover about 3 cm of the contents of the pan) and add the following ingredients: ham slices, bay leaf, red pepper, savory, basil. Set to boil (bake) over low heat.

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

When the beans are cooked with meat (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 fill it.

Separately, save onion and garlic in pork fat. Mix with lobio. Add tkemali and fresh cilantro. Salt and pepper if necessary.


Salt and pepper if necessary

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