Lobio is popular among the Caucasian peoples and is prepared both with green beans and red beans. Very often, greens, various spices, and sometimes nuts and meat to taste, are added to it. Lobio in a slow cooker is prepared very simply and quickly enough, and the dish itself will turn out to be hearty, tasty and aromatic.
To make lobio in a slow cooker you will need:
- onion, 150 grams;
- beans, 400 grams (for faster cooking, you can take canned);
- vegetable oil, 100 grams;
- tomato paste, 400 grams;
- salt;
- water, 1 liter;
- a mixture of peppers;
- garlic, 3-5 cloves;
- greens, 1 bunch.
The most important step in the preparation is the preparation of beans, it must be thoroughly washed and filled with cold water for 7 hours. After that, it is boiled for an hour on medium heat, then laid out in a slow cooker and filled with a small amount of clean water. In a slow cooker, the beans must be stewed for about two hours in the “Steaming” mode, after which onions are added, sliced in half rings and pre-fried in butter. Now you need to continue cooking in the “Baking” mode by putting tomato paste, salt, pepper, lemon juice and greens into the multicooker. Then a little water, spices to taste and finely chopped garlic are added, everything is stewed in the “Stewing” mode for another 20 minutes. After that, your lobio in the slow cooker is ready to serve.
If you want to diversify the standard lobio a little and give the dish a new taste, you can add some walnuts and pomegranate juice to it. To cook lobio with nuts, walnut kernels are chopped in a blender and added approximately 20-30 minutes before being cooked, and when served, the dish is decorated with pomegranate seeds and a small amount of pomegranate juice. The new execution of the dish with nuts will surprise you with an unusual spicy-sour taste and mouth-watering aroma.
The recipe for cooking lobio with meat is slightly different from the standard recipe. This recipe uses canned beans, which are much easier to cook, it does not require preliminary boiling, and it does not need to be poured with water for several hours. First of all, the onions are finely chopped, it is fried in butter until golden brown for 3-5 minutes in the baking mode of the multicooker. After this, minced meat, 500 grams is added, and fried for another 10 minutes. Next, the meat and onions are laid out, and tomato paste is added, as well as a couple of diced, scalded tomatoes without scalp. In addition, canned beans, garlic,
chili peppers and herbs are placed. All this languishes in the slow cooker for an hour in the "Heating" mode.
The preparation of lobio with green beans is almost no different from the usual recipe, only it uses another bean that does not need to be boiled like red. Also, if you wish, adjika can be added to the dish with green beans for more spice and pungency, rather than tomato paste and a little lemon juice.
It is worth paying attention to the fact that the stewing time of beans in a multicooker can be completely different, it mainly depends on the type of product, so during cooking it is sometimes worth checking the beans for readiness.
Lobio in a slow cooker is a great example of lean cooking. It can be served to the table as a full-fledged dish, and as a side dish for some meat dishes. Traditionally, this Caucasian dish is served decorated with greens, with finely chopped onions, along with pita bread.