Just as for Russia the symbol of Russian cuisine is porridge, so for Georgia it is lobio. In Georgian, this word means beans. Lobio is one of the oldest dishes, there are many recipes for it today. Although initially lobio is just boiled beans with spices.
It is necessary
-
- red beans
- brown or speckled
- but not white.
- Turnip onions (1 large onion for 1 cup of dry beans)
- Vegetable oil for frying
- Bay leaf
- Taste:
- Garlic
- Salt
- Ground red pepper
- Cilantro greens
- Hmeli-suneli
- Tomato paste
- Vinegar 6%
- Walnuts
Instructions
Step 1
Pour cold water over the beans and leave overnight. Since the beans will swell a lot, the water should be 5 times more than the beans. Boil the beans in the same water. Drain the liquid.
Step 2
Fill the beans with fresh water so that the water covers the beans by 2-3 cm. Add bay leaf and simmer until tender. If the water boils away quickly during cooking, you can add boiling water.
Step 3
Finely chop the onion and save in vegetable oil. Place the onion and butter in the beans and simmer slowly for about 15 minutes. Stir constantly! Take out the bay leaf.
Step 4
Crush the garlic with paprika and salt. Put in beans. Add spices there as desired: hop-suneli, finely chopped cilantro, tomato paste, crushed walnuts. Mix well. Let it simmer for 3-5 minutes.
Step 5
Remove from heat. Add 2-3 tablespoons of vinegar, stir and lightly crush with a mashed potatoes. Lobio should not turn into mashed beans. The cooked pulp should only be squeezed out a little. Then the lobio will be thick, but not uniform. Can be served hot or cold. Garnish with cilantro and onion rings.
