Lobio is a traditional spicy Georgian bean dish , widely known and loved, by the way, far beyond the Caucasus. Red Bean Lobio Recipe is a Georgian national cuisine recipe. Beans are not only a source of healthy protein, it is, first of all, an inexpensive, affordable and very nutritious product, it often replaces meat products for vegetarians, as well as people who fast. In beans, as in meat, there are many vitamins and minerals, and the protein that this bean plant is so rich in is much easier to absorb than the "heavy" meat one.
Red bean lobio, a recipe for which includes spicy spices and garlic, is also well absorbed. Preparing a dish of already boiled bean beans. To make them cook faster, they must first be soaked for at least six hours, and preferably even for the whole night. During this time, if possible, you need to change the water a couple of times. It is better to sort bean beans after they have lain in water, so cracks and "sores" will be better visible.
Beans are cooked under a closed lid over low heat for several hours. Sometimes during cooking, you need to add water, as the liquid evaporates quickly, and the beans can still be solid. For lobio beans, it is preferable to digest the beans so that some grains even fall apart. A taste of this lobio can be achieved with a variety of Georgian spices, a large number of onions, garlic, ripe tomatoes. For red bean lobio, the recipe of which can vary depending on the locality and region of residence, most often use specific cilantro greens, celery leaves, basil, parsley, leek, dill. Of the spices, different peppers are great - black, red, white, suneli hops, saffron, cloves, dry garlic. By the way, a more dietary dish of beans will be green bean lobio , which is prepared from green young bean pods. His recipe is not much different from traditional lobio, with the exception of the maturity of the beans.
Red Bean Lobio Recipe
For a national hot Georgian dish for four, we take:
- red beans - a pound;
- onions - two large heads;
- vegetable oil - four tablespoons;
- fresh green cilantro - a small bunch;
- hot red pepper - one pod;
- red wine vinegar - three tablespoons;
- garlic - four cloves;
- ground black pepper, ground coriander, salt - to taste.
Washed red beans, soaked previously in cold water overnight, set to cook until cooked. When the beans become completely soft, salt the remaining water, until we pour the broth, leave it in the pan. Finely chop the onion and fry in oil until golden brown. Add the beans cooked until soft. Peel and crush the garlic with a garlic squeezer. Mix it with salt, ground coriander, finely chopped cilantro and wine vinegar. Add all this mixture to the pan with the upcoming lobio. Cut hot red pepper into small squares, removing the seeds first. Pepper must be added to the finished lobio so that it gives off its flavor, but does not make the dish too hot.
Some chefs add walnuts to red bean lobio, this recipe is no less interesting, the dish takes on a piquant and refined taste. To do this, take a glass of walnuts, they are twisted through a meat grinder and diluted with a decoction in which the beans were cooked. If for some reason you have drained the broth or do not want to use it, then you can replace it with a pair of tomatoes, peeled and grated. Instead of wine vinegar, you can also use tkemali juice. Enjoy your meal!