What is lobio? Translated from the Georgian language - beans. Such a beautiful name is given to dishes where the main ingredient is boiled beans, and in Georgian cuisine there are more than a dozen such dishes. They differ in bean varieties, its color, shape, size, nature of coloring (spotted, plain, striped dotted), as well as the degree of boiling and, importantly, seasonings. The following is a recipe for canned bean lobio. This dish uses red beans, it is very tasty, satisfying and easy to prepare.
Canned Bean Lobio with Pomegranate and Walnuts
Take one can of red canned beans, one onion, two cloves of garlic, 200 grams of walnuts, chili peppers as you wish, fresh cilantro, pomegranate seeds as you wish, some salt and vegetable oil for frying.
To make lobio from canned beans, drop the red beans into a colander, while preserving the juice. Wash thoroughly and set aside so that all excess liquid is in the glass. Wash the hot pepper, remove the core from it and chop. Wash fresh greens thoroughly, dry and chop.
Peel and wash the onion and chop it finely. Then fry it with oil until a golden hue is formed. Grind walnuts thoroughly and fry in a dry skillet for one to two minutes.
First divide the prepared red beans into two identical parts. Transfer the first part to a blender, add the fried onions, garlic and chili pepper there. Beat all this thoroughly until smooth and put in a saucepan.
Add a whole bean and chopped cilantro. Mix the whole mass, warm for about three minutes and place on a dish. Now sprinkle with pomegranate seeds and boldly serve.
Canned Bean Lobio
Prepare one can of canned beans in tomato sauce, one tomato, one carrot, one bell pepper, one onion, thirty grams of walnuts, one second part of a bunch of cilantro, three cloves of garlic, one teaspoon of adjika, one or two bay leaves, a little salt and ground black pepper.
Rinse and dry the vegetables. Peel the carrots and onions, remove the core from the Bulgarian pepper . Rub carrots on a coarse grater or cut into strips. Dice the peppers and onions. On the tomatoes, make cross-shaped incisions, pour over boiling water and remove the skin. Chop the flesh finely. Grind walnuts in a blender. Fry the onions in vegetable oil until golden brown, add the Bulgarian pepper and bay leaf. Cook over medium heat for four to five minutes. Then add carrots, tomatoes, adjika and walnuts. Salt, pepper, stir and cook for five to six minutes.
Add canned beans, mix again and cook for three minutes, then remove from heat. Rinse cilantro, dry and chop finely. Squeeze the peeled garlic into cooked lobio from canned beans and add cilantro. The dish is ready.
White Bean Lobio
It will take half a kilogram of white beans, six to eight onions, four potatoes, two tablespoons of melted butter, one second part of a glass of tomato paste, one sprig of cilantro, a little allspice, peas and salt.
Soak white beans for four hours in cold water. Next, boil in a saucepan over moderate heat until cooked, but maintaining its integrity. Drain the broth in a separate container. Boil the potatoes in a “uniform”, peel it, cut into small cubes. Then finely chop the onion and stew in melted butter in a skillet with the addition of tomato paste. In the already boiled beans, add the cooked onion dressing, chopped potatoes and peas. Salt, pour a glass of broth from beans, mix and put on low heat for about ten minutes.
Serving on the table, put the cooled lobio in a salad bowl and decorate with fresh cilantro leaves.
Tip: in order to cook the beans faster, it is almost always soaked in cold water (except fresh) for a period of six to twenty-four hours, while changing the water once or twice. After soaking, the beans are sorted again, because in the swollen form, all its damage is more easily detected.