In Georgian, Lobio is a green bean dish that is very common among the Transcaucasian peoples. It can have many design options and additional ingredients. We have collected some of the most common and mouth-watering recipes for this gourmet dish.
Georgian Lobio with an egg
You will need: one kilogram of dry white beans, two hundred grams of butter (preferably melted), three onions, three eggs, several branches of various greens (parsley, savory, dill, tarragon, mint, basil), salt to taste.
Pour a couple glasses of water into the pan and bring it to a boil. Rinse the prepared beans under cold water, pour into boiling water and cook until tender (usually this process takes one to two hours) with the lid closed. After about half an hour, add finely chopped onions to the pan.
When all the water has boiled, and the beans are boiled, season it with salt and chopped herbs, then stew the mixture for about ten minutes. Now add beaten eggs to the pan, making several holes in the mixture so that they get inside. Cover and simmer until eggs are cooked.
Georgian lobio recipe with nuts
Ingredients: a pound of dry beans, half a glass of walnuts, three onions, a couple of cloves of garlic, herbs (dill, cilantro, basil, savory), salt to taste.
Cook the white soaked beans and pour it on a colander. You can’t pour the broth - it’s still useful. Cool the beans and wring it out. Now chop nuts, garlic, a sprig of cilantro and salt and dilute with a couple of tablespoons of the broth. Add chopped onion, remaining greens, pressed beans, pour this mixture into the beans and mix thoroughly. Served with dill.
Georgian green lobio with meat
For this recipe you need: three hundred grams of beans, the same amount of meat (lamb or beef), one onion, two cloves of garlic, vegetable oil, herbs (cilantro, mint, parsley), pepper and salt to taste.
Cut the meat into small pieces, sprinkle them with pepper and salt and fry under a closed lid. Now chop the onions and simmer with the meat for about fifteen minutes. Pour some broth or water into the pan, add red or white beans to it, and simmer the lobio under the closed lid until tender.
But that is not all! When the dish is almost ready, mix it with chopped herbs, garlic and black pepper, simmer it for another five minutes, then remove from heat and leave it under the lid for another half hour.
How else can you cook lobio in Georgian?
One of the most common ways to cook a meal is using pomegranate seeds. These two seemingly incongruous tastes nevertheless create an interesting contrast, and also give the dish a truly Caucasian flavor. If you are not afraid to experiment, then be sure to try making lobio with pomegranate. This dish will become a masterpiece of your festive table, and will also pleasantly surprise guests. A less "gourmet" option is lobio with red beans. Serving this dish is best with pita bread - this way the true spirit and atmosphere of the Caucasus is preserved.