Bean lobio recipes are simple. Georgian cuisine - Recipes from David: How lobio is prepared in Georgia

Lobio is a famous dish in Georgia. It has its own cooking traditions; it can serve as a side dish for meat or be a quite substantial dish for one of the meals. It is served both cold and hot. The preparation of bean cakes or lobiani is based on lobio.

Some information about lobio

From the Georgian language this word is translated as beans. It is called that way due to its composition. The variations differ only in that the shape, variety, size, color (spotted, dotted and others are found) and seasonings change.

External differences do not affect the taste, but remember that fine-grained beans will take much less time to cook. Because of this, the Georgian lobio recipe always includes only the red variety.

To understand how to cook lobio correctly, you need to follow basic recommendations. Such as soaking beans to speed up cooking time. It is left in cold water for at least six hours. During this time, it is necessary to change the water several times. Once the beans have puffed up, they are ready. If you use fresh beans, this rule may not be followed.

The Georgian dish lobio made from beans is usually cooked so that the beans retain their shape. Many seasonings are added during the cooking process. The most common: parsley, basil, mint, cilantro and dill. Cinnamon, coriander and Imeretian saffron are also often used. By changing the combination of spices, each time you will get a unique, different dish that will never cease to delight you.

For cooking, ingredients that are very affordable for everyone are taken, which can be bought at any store. The recipe for bean lobio is quite simple, and it is suitable even for novice cooks.

How to make red bean lobio

The classic lobio recipe can help you get acquainted with this dish, and this is the best option to understand how tasty this appetizer is.

You will need:

• Beans – 300 gr;
• Celery (stem) – 120 g;
• Garlic – 20 gr;
• Bulbs – 300 gr;
• Tomatoes (preferably Baku) – 100 g;
• Red pepper (capsicum) – 15 g;
• Basil – 4 g;
• Celery (it is better to use leaves) – 50 g;
• Cilantro, parsley or other greens;
• Khmeli-suneli seasoning;
• Adjika;
• Bay leaf;
• Freshly ground pepper, salt.

1. It is necessary to prepare the beans by sorting them out and throwing out the cracked beans.
2. Rinse in water at approximately 40 degrees several times.
3. Now it needs to be cooked. Cover the beans with water (proportions: one part grains to five parts water) and leave them for at least ten hours, avoiding warm places.
4. After this time, rinse the grains again and fill them with water again (proportions 1 to 1). Place the pan or other container containing the beans on the stove and bring to a boil without using a lid.
5. While the water is boiling, add one piece of celery, bay leaf, and onion and leave to simmer over low heat. Make sure that the beans do not burn at the bottom of the pan by stirring constantly.
6. Finely chop the remaining onions into cubes. Chop or grate the garlic, mix with chopped pepper and salt. It is better to do this in a special mortar. Continue until you are sure that the contents have turned into a kind of porridge.
7. Chop the greens you like.
8. Ten minutes before the beans are ready, remove the onion and celery from the pan.
9. Stirring slowly, add the chopped onion and half of the pepper-herb mixture to the beans.
10. Stir the dish constantly and bring it to readiness.
11. Remove the pan from the heat.
12. Fresh tomatoes need to be ground into a homogeneous puree, first doused with boiling water and peeled.
13. Combine tomatoes and mixed greens with pepper and garlic.
14. Toss this over the beans.
15. Add a little adjika, suneli hops and other favorite seasonings, salt and pepper.
16. After mixing thoroughly, cover the dish with a lid and set it aside for thirty minutes without allowing it to cool. During this stage, the lobio absorbs all the aromas and aroma of the seasonings.

Many housewives don’t know what to serve lobio with, but in fact the serving is traditional. The dish is often accompanied by cheese and any kind of pickling, and garnished with hot pepper and sprinkled with cilantro.

Quick step-by-step recipe for lobio with photos

The classic cooking option involves a long cooking time. But now you can find out how to quickly cook lobio from beans.

You will need:

• Beans – 1 cup
• Onion – 1 piece
• Carrots – 1 piece
• Tomatoes – 3 pieces
• Garlic – 2 cloves
• Tomato paste – 3 tablespoons
• Flour – 1 tablespoon
• Sugar – 5 grams
• Khmeli-suneli seasoning
• Greens: cilantro and any other favorite herb
• Salt, freshly ground pepper
• Vegetable oil

The beans need to be washed; to do this, fill them with water and leave for a couple of hours. Then repeat the procedure. Use only cold water.

Place the beans on the fire in a saucepan filled with water without salt (adding cold water in portions for faster cooking).

The broth is prepared for at least an hour. After cooking, when the beans are ready, transfer them to another container. But don’t pour the water out from under them.

Peel the onions and carrots and chop finely. It will be more convenient to grate the carrots in a large compartment.

Place vegetables in a pre-oiled and preheated frying pan. Fry for about three minutes.

Add a tablespoon of flour and tomato paste to them. Mix well and fry for one minute.

Add a pinch of sugar, necessary seasonings and salt and black pepper.

Gradually add the liquid in which the beans were cooked to the frying pan. As a result, you should get a consistency similar to sour cream.

Add the beans to the sauce and mix well.

Lobio should be simmered for ten minutes. After this, turn off the heat.

Chop the garlic and herbs very finely, it will come in handy a little later.

The stewed beans should cool.

The dish is consumed when it reaches a temperature of about forty degrees. The mixture with herbs is added, mixed, and the lobio is ready to serve.

Megrelian bean lobio

This method of cooking is popular in the western Georgian regions. The dish in this variation goes great in combination with different types of meat and vegetables. The difference from other options is that the beans are not completely boiled.

You will need:

• Beans (red variety) – 1 cup
• Bulbs – 2 pieces
• Garlic – 5 cloves
• Walnuts - a large handful
• Coriander (ground) – half a teaspoon
• Hot peppers
• Parsley and other herbs
• Rast. oil.

1. The beans must be prepared by first sorting out the crushed grains and rinsing them under cool water.
2. Soak the beans for several hours. The most convenient option is to leave it overnight.
3. Place the grains in a saucepan and add water (proportions: one part beans to three parts water).
4. Cook for 1 hour.
5. 10 minutes before the end of cooking, move the beans so that the water drains from them.
6. Peel the onions and chop into small pieces.
7. Chop garlic and walnuts.
8. In order to fry, you need to fry the onion and garlic in a heated frying pan with a small amount of oil. When golden brown, add the walnut mixture.
9. The boiled beans need to be crushed a little. To do this, it is convenient to take a masher. But this must be done in such a way that most of the beans remain intact, and the resulting mass is slightly heterogeneous. This step is required.
10. Chop the greens very finely and combine with roast, beans and your favorite seasonings.
11. Leave the lobio to simmer for 5-10 minutes so that it absorbs the aroma of herbs and spices.

Lobio with ham

This option is ideal for those who are on PP (proper nutrition) and love spicy food. The huge amount of protein and incredible taste will make you fall in love with this recipe.

If desired, you can replace the ham with sausages or a type of meat such as dry beef.

You will need:

• Beans (red variety) – 800 grams
• Ham (or other meat) – 350 grams
• Garlic – 4 cloves
• Onions – 3 pieces
• Pork fat or lard – 90 grams
• Tkemali sauce
• Coriander
• Basil
• Bay leaf
• Salt, freshly ground pepper

1. Before cooking, you need to rinse the beans and soak them for several hours. After time has passed, the water must be drained. If you decide to use dry meats, then you should soak them in a separate container.
2. If you decide to make lobio in pots, then transfer it there. If there is no such desire, use a deep saucepan or saucepan.
3. Using water (not from the tap), you need to pour the beans so that it is 2 cm higher than them.
4. Cut the ham or other meat product into small pieces.
5. Grind the chili pepper.
6. Place the chopped ingredients over the beans, adding spices, herbs (if dried) and bay leaf.
7. Now put the resulting mixture on low heat. Simmer for two to three hours.
8. At the stage when the meat and beans are soft enough, press the beans down a little with a wooden spatula.
9. If you want, you can add a little clean water to thin the dish.
10. Chop the onion and garlic into small pieces.
11. Grease a frying pan with lard or other fat, heat it up and place onion with chopped slices on it.
12. Chop the greens.
13. Combine the resulting mixture and greens with beans.
14. Season with tkemali sauce and mix thoroughly.

This incredibly tasty and rich dish is suitable for those who are fasting and want to prepare a real culinary miracle at home.

The peculiarity of Georgian cuisine is its incredibly rich taste and richness of aroma, but at the same time the dish is lean and dietary. Bean lobio is quite simple to make, but if you missed some point, you can turn to the recipes filmed for help. Be sure that you will succeed, and this dish will conquer a separate niche in the diet in your family.

“Lobio” translated from Georgian means “beans”, and the same name is given to dishes prepared based on this ingredient. Legumes are supplemented with various vegetables, herbs, seasonings, and consumed both hot and cold.

There are many ways to prepare lobio with the addition of various components.

But for a traditional Georgian dish you will need the following products:

• 600 g beans;
• 150 g walnut kernels;
• 100 g leeks;
• bulb;
• garlic cloves;
• several stalks of celery;
• Bay leaf;
• salt.

Sequence of work:

1. Boil the pre-soaked beans until soft, adding bay leaves and adding water if necessary.
2. Add chopped celery to the prepared beans and reduce heat to low.
3. Chop leeks, onions, cilantro, pass garlic through a press and place in a saucepan.
4. Crush the nut kernels with a rolling pin, add to the dish and keep it on the fire for another quarter of an hour.

Georgian lobio is best eaten hot, but even after the dish has cooled, it will still remain tasty.

Red bean lobio: classic recipe

The classic recipe for making red bean lobio involves the use of a large amount of spices, as well as Tkemali sauce.

For cooking you will need:

• 500 g red beans;
• 380-450 g white or red onion;
• a bunch of cilantro;
• several garlic cloves;
• hot pepper;
• dried coriander and suneli hops;
• Bay leaf;
• Tkemali sauce to taste.

Sequence of work:

1. Place the beans in a thick-walled bowl, add cold water, sprinkle with salt and cook until tender, adding a bay leaf.
2. Drain the liquid from the cooked beans, mash them a little with a fork, then add boiled water and simmer.
3. Chop the onions and simmer them in another frying pan over heated vegetable fat, and then add chopped cilantro and seasonings.
4. Transfer the roast to the beans, add Tkemali sauce and simmer under the lid for some more time.

Important! To make the beans soft and tender, they should be soaked for at least 10-12 hours before boiling.

White bean lobio: traditional version

White bean lobio according to this recipe is easy and quick to make, which is why this cooking method is popular.

To create a dish you need:

• 500-600 g white beans;
• several large onions;
• garlic cloves;
• cilantro;
• hot pepper and suitable seasonings;
• Bay leaf;
• salt.

Operating procedure:

1. Drain the water from the pre-soaked beans, transfer to a container with thick walls, add cold liquid, salt and bay leaf, boil until soft.
2. Cut the onion into thin half rings and fry in vegetable oil until golden brown.
3. Add crushed garlic and chopped herbs to the roast, fry a little and add the mixture to the beans.
4. Sprinkle the dish with seasonings and simmer over low heat for a quarter of an hour.

If desired, you can supplement the lobio with tomato paste or fresh tomatoes.

Green bean lobio

To prepare green bean lobio, you can take the main ingredient fresh or frozen.

For the dish you will need:

• 500 g pods;
• egg;
• garlic;
• hot pepper and Caucasian seasonings;
• greenery;
• salt.

Sequence of work:

1. Peel the onion and garlic cloves and fry in a pan until soft.
2. Rinse the bean pods, strain off the liquid, if necessary, cut into several pieces with a knife and send for frying.
3. When the beans are ready, sprinkle them with salt and seasonings, break the egg on top and continue frying, stirring constantly, and after a few minutes remove from the heat.

Serve the dish hot or cooled, sprinkled with chopped herbs.

Lobio in Megrelian

The homeland of Megrelian lobio is the western part of Georgia. This dish differs from others in that the beans are not boiled too much, and in addition to cilantro, other types of greens are added, for example, basil or parsley. You can use white or red beans as a base.

For cooking you will need:

• 400 g beans;
• 150 g walnuts;
• 3 onion heads;
• 4-5 cloves of garlic;
• salt and hot seasonings;
• a bunch of cilantro and other greens.

Operating procedure:

1. Rinse the soaked beans, place in a deep bowl, add water and cook. When it becomes soft, place in a colander and let cool slightly.
2. Peel the onion and garlic, chop and fry in vegetable oil.
3. Remove the container from the heat, add chopped walnuts, salt, spices and herbs to the frying mixture, mix thoroughly.
4. Add beans to the mixture and simmer covered for a few minutes.

This dish will be an excellent side dish for meat or fish.

Quick tomato lobio

To make a quick lobio from beans, you should use this recipe. This dish will not be inferior in taste to the classic version.

To work you will need:

• 300 g beans;
• bulb;
• carrot;
• several juicy tomatoes;
• garlic cloves;
• 50 g wheat flour;
• salt and suitable spices;
• greenery.

Cooking sequence:

1. Let the soaked beans cook, and when they are ready, drain the water and let cool.
2. Cut the onion into half rings, chop the carrots on a grater, and crush the garlic with a press and place in a frying pan.
3. After the vegetables become soft, add chopped tomatoes, salt, seasonings and continue stewing.
4. When the frying is ready, lay out the beans, sprinkle with chopped herbs and keep on the fire for some more time.

Advice. To make tomato lobio even faster, it is better to use green beans as a base.

Lobio with nuts and mint

Lobio will be given a piquant taste by mint, which can be taken fresh or dried.

For cooking you will need:

• 500 g red or white beans;
• 100 g walnuts;
• a bunch of mint;
• several large onions;
• carrot;
• 3-4 red sweet peppers;
• garlic;
• tomato paste;
• Bay leaf;
• seasonings and salt.

Cooking process:

1. Rinse the soaked beans and cook, adding salt and bay leaf.
2. Peel the onions, garlic, carrots and peppers, chop and fry in a frying pan until soft, then add tomato paste.
3. Mash the boiled beans a little with a fork and add to the roast, sprinkle the dish with spices, salt and stir.
4. Chop the walnuts, chop the washed mint and add the ingredients to the dish, and then simmer under the lid for a short time.

You don’t have to put the greens in the frying pan, but sprinkle them on the finished dish, laid out in portioned plates.

Lobio with added meat

You can cook lobio as a main dish rather than a side dish if you add meat to it. Both pork, beef or veal are suitable.

For the dish you will need:

• 450 g beans;
• 500 g meat;
• several large onions;
• carrot;
• 3-4 bell peppers;
• 5 large tomatoes;
• greenery:
• salt and seasonings.

Cooking procedure:

1. Cook the beans until soft, cool and mash with a fork.
2. Chop the meat and fry in a frying pan with onions.
3. Add grated carrots and chopped bell pepper to the meat frying.
4. When the vegetables soften, add the diced tomatoes and beans, close the lid and simmer for 5-7 minutes.
5. A few moments before removing the container from the heat, sprinkle the lobio with chopped herbs.

Advice. You can make the taste of the dish more rich by adding garlic and ground pepper. For beef or veal, black is suitable, and pork goes better with red pepper.

Canned beans with chicken

Another quick recipe is canned bean lobio with chicken. In this case, the beans do not need to be cooked for a long time; they are added to the dish at the end of cooking, and the bird will fry faster than pork.

To work you will need:

• 500 g chicken;
• a can of beans, canned in its own juice;
• several onions;
• garlic;
• carrot;
• tomatoes or tomato paste;
• salt and seasonings to taste;
• greenery.

Preparation procedure:

1. Cut the bird and fry in vegetable fat.
2. Add chopped onion, garlic, carrots to the chicken and cook until soft.
3. Add diced tomatoes or tomato paste and continue simmering.
4. Place the beans strained from the juice, sprinkle the dish with herbs, salt, seasonings, and leave to simmer on the stove for a few more minutes.

On a note. If there are no tomatoes or pasta in the refrigerator, you can buy beans canned in tomato sauce and add them to the dish along with the liquid.

Lobio in a slow cooker

Lobio turns out tender and juicy in a slow cooker.

To do this you will need the following components:

• 350 g beans;
• bulb;
• garlic;
• tomato paste;
• greenery;
• salt and suitable seasonings.

Cooking process:

1. Place pre-soaked beans in the bowl of the device and add water so that it covers the beans by 3-4 cm.
2. Set the “Stew” or “Soup” mode and cook the main component for at least one and a half hours.
3. Chop the onion into half rings, crush the garlic in a press and add to the beans.
4. Add tomato paste, chopped herbs, salt and spices, stir, cook in stew mode.
5. sweet peppers according to the number of pots;
6. onions, ½ head per serving;
7. tomato paste;
8. favorite greens;
9. salt and seasonings to taste;
10. boiled water.

Preparation procedure:

1. Rinse the pre-soaked beans and boil for a quarter of an hour, then drain the liquid, cool slightly and place in pots.
2. Peel the onion, garlic, pepper, chop and add to the beans.
3. Salt the ingredients, add tomato paste, spices, pour boiled water so that it completely covers the dish and place in the oven.
4. When the beans become soft, remove the containers from the oven, sprinkle the lobio with chopped herbs and place on the table.

Advice. It takes quite a long time to keep the lobio in the oven, but to significantly reduce the time, you should use green or canned beans as a base.



For canning you will need:

• 2 kg yellow or green bean pods;
• 2 kg of juicy tomatoes;
• 500 g red bell pepper;
• 1-2 pods of hot pepper;
• 3 heads of garlic;
• 120 g sugar;
• 30-40 g salt;
• 120 ml odorless vegetable oil;
• 30 ml table vinegar 9%;
• favorite greens.

Operating procedure:

1. Wash the pods and, if necessary, chop them with a knife.
2. Scald the tomatoes with boiling water, remove the skins and puree the pulp.
3. Finely chop or mince the bell pepper, garlic and herbs.
4. Place the prepared ingredients in a saucepan, cover with a lid and bring to a boil.
5. Reduce heat to low, remove lid and continue cooking for another 30-40 minutes.
6. Add vinegar, oil and cook the mixture for another quarter of an hour.
7. Finally, add the greens, and after 5-7 minutes, remove the pan from the heat.
8. Place the hot mixture into sterilized jars and roll up.

Georgian cuisine is increasingly filling our tables with its delicious culinary inventions. Red bean lobio, the classic recipe for which includes all stages of preparation with a detailed description and photo. This dish is based on red beans, but master cooks can prepare lobio using green beans. The preparation time for the bean masterpiece takes about a day, all because the beans require soaking for half a day in water. Then it is boiled, which lasts from 2.5 to 4 hours. It all depends on the variety and degree of ripeness. Hot lobio is served as a main course, while cold it is considered an appetizer. Typically, red beans are served in a deep bowl with flatbread or pita bread. An additional dish for lobio can be cheese and pickles.

You cannot mix different types of beans; each requires its own cooking time.

Red bean lobio - standard recipe

To make red bean lobio according to the classic recipe you need 700 grams of red beans, 4 onions and 4 cloves of garlic. The spices used are 1 heaped teaspoon of suneli hops and 1 teaspoon of coriander. Stock up on a bunch of fresh herbs, it could be parsley and cilantro. If you prefer, you should take salt and ground pepper.

Cooking steps:

If, when boiling the red beans in the pan, all the water has already evaporated, then feel free to add more boiled water. The finished dish should resemble mush.

Georgian red bean lobio

The Georgian lobio recipe requires about 2 hours of preparation. It will take 1 glass of red beans, the volume of the glass is 150 grams. Other ingredients will be: tomato juice (150 grams), shelled walnuts, nuts (half a glass), onion (1 piece) and garlic (3 cloves). To saturate the lobio you will need a spoon of apple cider vinegar, 2 tbsp. spoons of vegetable oil, a bunch of fresh herbs, preferably ground pepper and salt.

Cooking steps:

Instead of tomato juice, you can use adjika, fresh tomato puree or tomatoes in their own juice.

Red bean lobio with tomato

If you are looking for how to cook red bean lobio with tomato, then an easy recipe will help you in your search. The finished dish has a delicate flavor with a minimum of spiciness. For a masterpiece you will need only 250 grams of red beans, 1 medium onion, 1 sweet bell pepper, 1 carrot. For dressing you need to prepare half a glass of tomato, spices to taste. For frying you need garlic, bay leaf and vegetable oil.

Cooking steps:

Before cooking, the beans must be soaked in water for several hours. Legumes absorb water, which makes them cook faster and get rid of unnecessary substances that cause bloating.

The classic recipe for red bean lobio in Georgian has now acquired many other branches based on it. Lobio is often found with meat, although the dish is originally a vegetable and is recommended for consumption during fasting. Instead of standard red beans, use green beans or white beans. It all depends on your supplies and taste preferences. In any case, the finished dish turns out to be incomparable.

Video: how to cook delicious red bean lobio (classic recipe)

Bean lobio is a traditional dish of Georgian cuisine, which can not only be an independent dish, but also act as a side dish, a cold or hot appetizer, and also be used as a basis for making flatbreads with beans, called lobiani.

The advantage of this dish is that simple and quite affordable products are used for its preparation, for which you do not have to go to Georgia or run around all the shops in the city in search of some exotic ingredient.

Translated from Georgian, “lobio” means “beans”. This is the name given to dishes prepared from beans, and today there are quite a few such recipes in Georgian cuisine. These dishes differ in the type of beans used, the size of the beans, as well as their shape, degree of boiling, the nature of the color (spotted, striped, single-colored, spotted) and, of course, the addition of various seasonings.

The taste of the dish will not be affected at all by the external signs of the beans, but at the same time, it should be taken into account that large-grained beans should be cooked much longer, unlike fine-grained ones. That is why bean lobio is prepared from one type of bean - red.

In order for red beans to cook much faster, they will need to be soaked in cold water in advance (at least 6 hours). It is advisable to change the water several times during soaking, and as soon as the beans swell well, you will need to sort them out. This procedure can only be omitted if fresh beans are used.

In Georgian cuisine, it is customary to cook beans to a state in which the grains still have their whole shape.

If you use a variety of seasonings when preparing lobio from beans, you can achieve a wide variety of flavors in lobio. When preparing lobio, it is recommended to add dill, savory, leeks, parsley, basil, mint, celery, and cilantro. These seasonings can be added together or in various combinations - for 500 g of beans you will need about two tablespoons of seasonings. Black or red pepper, cinnamon, cloves, coriander, suneli, Imeretian saffron, chopped garlic and celery root can also be added.

Hot red bean lobio
If you want to please your loved ones with an original dish of Georgian cuisine, then you should pay attention to this recipe.

Ingredients:
100 g celery stalk,
130 g Baku tomatoes,
30 g garlic,
10 g red capsicum,
50 g purple basil,
330 g onions,
60 g celery (leaves),
50 g cilantro (leaves),
50 g parsley,
250 g red beans,
adjika, utskho-suneli - a little, to taste,
Ground black pepper, a little salt, to taste.

Preparation:
First, we carefully sort through the beans, removing all spoiled and crushed grains that no longer have an attractive appearance. Next, rinse the beans at least five times in water at room temperature, and then fill them with water (the volume of water should be approximately five times the amount of beans). Then the beans are left for about 10 hours in a fairly cool place.

As soon as the specified time has passed, you will need to rinse the beans thoroughly again and fill them with cold water again (beans and water are taken in equal proportions). The container with beans is placed on the stove and brought to a boil. We do not cover the pan with a lid, since it will only be needed at the very end of cooking, when the lobio has already been removed from the heat.

As soon as the water in the pan boils, add a stalk of celery, a bay leaf, a whole onion, and then turn the heat down to low, since you want the lobio not to boil, but to simmer on the stove. To prevent the dish from burning, you will need to periodically stir the beans with a wooden spatula.

Cut the remaining onion (about 100 g) into small cubes. Chop the garlic and grind with hot pepper and rock salt in a mortar until the mixture becomes mushy.

When there are about 10 minutes left before the beans are cooked, you will need to remove the onion and celery stalk from the pan. Next, stirring the broth very carefully, add chopped onion and about half of all the chopped herbs with garlic, ground with pepper.

Without ceasing to stir the broth, you need to bring the beans to full readiness. Next, remove the pan from the stove and add the remaining chopped herbs, which we pre-mix with fresh tomato puree.

We dilute adjika and utskho-suneli in a small amount of broth, and then add the resulting mixture to the pan with beans. Add salt and ground fresh black pepper - bring the lobio to taste.

Then mix everything thoroughly and cover the pan with a lid, after which we place it in a warm place for about half an hour. This must be done so that the lobio is saturated with the aroma of spices and herbs.

Lobio should be served while still hot; it can be supplemented with cheese, hot green peppers, fresh herbs or various pickles.

Quick bean lobio
This lobio recipe will appeal to lovers of spicy dishes; besides, it cooks quite quickly, and the result is an incredibly tasty dish.

Ingredients:
1-3 garlic cloves,
2 pinches of sugar
1 tbsp. l. wheat flour,
2-3 pcs. fresh tomatoes,
2-3 tbsp. l. tomato paste,
1 carrot,
1 onion,
1 tbsp. red beans,
parsley, cilantro, dill - a little, to taste,
pepper and salt, spices (spice set, khmeli-suneli) - a little, to taste,
sunflower oil - a little, to taste.

Preparation:
First, rinse the beans, and then fill them with cold water and leave for several hours. Next, drain all the water completely and add fresh water.

Cook the beans in unsalted water until they are fully cooked (in order to cook the beans much faster, you need to periodically add cold water). Cook the beans for about 60 minutes, and as soon as they are completely ready, pour the broth into a separate container and place the beans separately.

Place a frying pan on the stove and heat it thoroughly, add a little sunflower oil. Place carrots and onions in hot oil. Turn down the heat slightly and fry the vegetables, stirring constantly, for about three minutes.

Now add the bean broth until you get a sauce with the consistency of thick sour cream. After the sauce is ready, add beans to it.

Mix all the ingredients thoroughly and simmer the lobio over low heat for about 10 minutes, after which the container is removed from the stove.

The greens are washed and chopped, the garlic is peeled and cut into small pieces.

As soon as the lobio reaches room temperature, add garlic and herbs - mix everything thoroughly. Lobio with red beans is ready and can be served.

Lobio in Megrelian
This version of lobio is typical for the western regions of Georgia. The main distinguishing feature of preparing such a dish is that in this case the beans should not be completely boiled. This lobio will be just the perfect side dish for meat and also goes well with fresh vegetables.

Ingredients:
½ tsp. ground coriander,
1 handful of walnuts,
2 onions,
4-6 garlic cloves,
1 tbsp. red beans,
sunflower oil - a little, for frying,
ground red hot pepper and salt - a little, to taste,
parsley and cilantro - a small bunch.

Preparation:
Be sure to first sort out the beans and then rinse them with cold water. Next, the beans are filled with water and left for several hours. You can soak the beans in the morning, and when you come home from work in the evening, start cooking lobio.

The beans are filled with three glasses of water and boiled. You need to cook red beans for about one hour. About 15 minutes before the end of cooking, the beans should be transferred to a colander and left for a while.
Next, peel the onion, wash it and cut it into small cubes. You also need to chop the garlic cloves. Using a sharp knife, chop the walnuts.

Now we begin to prepare the dressing for the lobio. Lightly fry the onion in sunflower oil, then add the garlic and mix everything well, turn off the stove. Now add the chopped walnuts and mix everything again.

Press down the beans a little, but most of the beans should remain intact. Finely chop the greens and mix with the dressing and beans.

Lobio should be served hot, as a side dish for vegetables or meat.

Simple lobbyfrom beans
Preparing lobio according to this recipe is very easy and quite quick, which is why it is very popular among housewives.

Ingredients:
1 bunch of cilantro (parsley),
4-5 garlic cloves,
4-5 heads of onions,
400 g red beans,
salt and bay leaf - a little to taste,
ground black and red pepper - a little, to taste
sunflower oil and ground coriander - a little, to taste.

Preparation:
First, wash and soak the beans (the beans should be soaked in cold water, the volume of which is twice the amount of beans). The beans should lie in the water for about 8 hours, and it is advisable to change the water twice.

You can soak the beans overnight and start preparing the lobio in the morning. During their stay in water, the beans swell and increase in size.

As soon as the beans swell, transfer them to a saucepan and fill them with water (cold!), and put them on the stove. Next, add the bay leaf and cook until the beans are fully cooked (about one hour), until they become softer. Then drain the water completely.

Peel the onion and cut it into half rings, then transfer it to a preheated frying pan with vegetable oil. Stir the onion occasionally and sauté until a pleasant golden hue forms.

At this time, chop the greens and garlic, and then transfer them to a frying pan with onions. Mash the beans a little with a masher, but not too much so as not to turn them into puree, and transfer them to the frying pan with the onions.

Cover the frying pan with a lid and simmer the lobio over low heat for about three minutes, and then turn off the stove.

Ready lobio can be served as a side dish or as an independent dish, not only hot, but also cold.

If you are watching your weight and health, then this dish will be a godsend for you. I suggest making lobio from beans, the recipe for which is very simple, but despite its simplicity, the dish turns out to be very tasty. They say that this dish is national Georgian. To be honest, I don’t know anything about this, but I would like to note that Georgian cuisine is rich in all sorts of delicious dishes. Bean lobio can be prepared if you follow a vegetarian diet. I have nothing against vegetarians, I sometimes have such a desire myself, however, such a diet still lacks an important nutrient - protein. And if you include bean dishes in your menu, your body will have more than enough protein.

In addition, bean protein most closely matches the structure of human cells, and therefore is absorbed better than protein of animal origin. In addition to protein, beans also contain other useful substances that the human body needs so much.

Lobio recipe with beans

To prepare bean lobio you will need the following products:

• Of course, the beans themselves - 2 cups. You can take any beans, white, red, there are even recipes for making lobio with green beans.
• 2 medium onions
• 2 carrots
• Walnuts 100-150 grams
• Tomato paste -1-2 spoons
• Garlic 2-4 cloves
• Greens – cilantro, green onions.
• Spices – coriander, pepper
• Salt to taste
• Vegetable oil

How to cook lobio:

1. Before you cook lobio, you need to properly prepare the beans. To do this, it is soaked in water overnight. This helps it soften and then it cooks faster, and also, when soaking the beans, harmful substances leave, negatively affecting the body as a whole and the functioning of the kidneys.
2. And in the morning, drain the water, rinse the beans several times and you can put them on the fire to cook. Prepared beans cook much faster, literally in an hour or two.
3. While the beans are cooking, you can prepare the rest of the ingredients.
4. Peel the onion and cut into small cubes.
5. We do the same with carrots - peel and grate.
6. Lightly fry the onions and carrots in vegetable oil.
7. When the onions and carrots are ready, add tomato paste
8. Pass the nuts through a meat grinder, and then add them to the onions and carrots.
9. Place cooked beans in a frying pan with vegetables, add a glass of broth and simmer for 15 minutes.
10. A few minutes before readiness, add chopped herbs, garlic, spices, and salt to taste.
11. Serve hot, you can add sour cream or mayonnaise.

Classic recipe

This is the permanent leader of any Georgian feast, along with wine. When preparing red bean lobio for lunch or a holiday, you literally put your soul into it and get an unsurpassed result.

Ingredients:

• Red beans - a glass.
• Walnut kernels – 100 grams.
• Garlic – 3 cloves.
• Onion - head.
• Tomato juice - glass.
• Hot peppers.
• Wine vinegar – 1 tablespoon.
• Unrefined oil - 2 tablespoons.
• Cilantro - a bunch.
• Spices.

Cooking process:

1. Soak the beans overnight. After swelling, rinse well several times. Fill with cold water. Put on fire. Cook until fully cooked. Stir occasionally.
2. Cut the onion into half rings. Cook in a hot frying pan with a small amount of unrefined oil. Chop the nut kernels and pass the garlic through a press. Place on onion. Add cooked beans. Finely chop the hot pepper.
3. Mix with tomato juice and pour into the pan. Season with wine vinegar. Add seasonings if necessary.
4. The lobio should simmer for at least 20 minutes. Remove from heat and sprinkle with finely chopped cilantro.

Your loved ones will be delighted with the rich dish. Lobio can be served as a side dish or even a thick stew. Additional ingredients should be Georgian bread “Shoti” and goat cheese.

Lobio in Georgian

The only drawback of lobio is the length of time it takes to cook the beans. You can always compromise and create something incredibly tasty in a short time. True, you need to know one little trick.

You will need:

• Canned beans - 2 cans.
• Tomato paste – 2 tablespoons.
• Unrefined oil – 70 milligrams.
• Onions – 2 heads.
• Wine vinegar - a tablespoon.
• Garlic – 5 cloves.
• Walnuts – 100 grams.
• “Khmeli-suneli” - a teaspoon.
• Seasonings.
• Greens – cilantro, dill.

Let's start cooking:

1. Place garlic, nut kernels, cilantro and wine vinegar in a blender. Mix well until smooth. Chop the onion very finely. Fry in a frying pan until translucent. Pour in the tomato paste and mix well. Simmer for about 5 minutes.
2. Drain the beans. Add to the pan along with salt and spices. Simmer for about 7 minutes.
3. Remove from heat. Add mixture from blender. Stir. Cover with a lid and let all the ingredients soak in each other's juices.

The optimal and fastest option for preparing lobio. In just 20 minutes, a first-class side dish will already be on the table.

Meat lobio in pots cooked in the oven

You can get a rich, unique taste by preparing your favorite dish in pots. The meat will soak the ingredients even better with its juices. The result will be unsurpassed.

Ingredients:

• Red beans - half a kilogram.
• Pork – 500 grams.
• Garlic – 2 cloves.
• Carrots – 2 root vegetables.
• Tomato paste - a couple of tablespoons.
• Onions – 4 heads.
• Laurel.
• Parsley.
• Vegetable oil – 3 tablespoons.
• Spices.

Let's start cooking:

1. Soak the beans overnight. In the morning, rinse well. Add laurel. To fill with water. Boil for at least half an hour. Drain almost all the water, leaving some at the bottom.
2. Chop the onion and carrots on a medium grater. Simmer in a frying pan with vegetable oil for about 10 minutes. Pass the garlic through a press and add to the pan.
3. Cut the meat into thin slices. Chop the parsley.
4. Divide into pots. Layer of beans with water. Seasoned meat. Roasting. Greenery. Cover with a lid. Place in an oven preheated to 180 degrees. After about half an hour, the pots can be served.

The interesting presentation and rich taste of meat lobio can make it one of the favorite dishes of the whole family.

Lobio in a slow cooker

This approach greatly simplifies the cooking process. You just need to prepare the necessary products. Place them in a container and set the required program. The taste is no less interesting and pleasant.

Ingredients:

• Red beans - a couple of glasses.
• Onion - medium head.
• Adjika – 4 tablespoons.
• Garlic – 6 cloves.
• Apple cider vinegar – 2 tablespoons.
• “Khmeli-suneli” - 10 grams.
• Butter – 30 grams.
• Refined oil – 3 tablespoons.
• Walnut kernels – 200 grams.
• Greens – cilantro and dill.
• Spices.

Cooking process:

1. Rinse the beans well and leave overnight until completely swollen. The next morning, place in a multicooker pan. Pour water slightly above the beans. Set the “Stew” option for about an hour.
2. Chop the onion and garlic well and mix with adjika. Add to the dish 10 minutes before it is finished cooking.
3. Crush the nuts, mix with oils, spices and vinegar. After finishing cooking, add “Khmeli-suneli” and chopped herbs. Let the dish sit for at least 10 minutes.

Universal preparation of lobio will help reduce the time spent on standard procedures. Moreover, you can add fried meat or poultry to a wonderful side dish. Your loved ones will appreciate a full meal.

Lobio with walnuts

There are a lot of lobio recipes. The recipe is always based on beans, but what variety to choose, to what consistency to boil, what seasonings and spices to use, the hostess decides all this herself, and each of the resulting dishes will be an option for preparing lobio.

For example, you can prepare a delicious lobio with walnuts; such a dish will not only be nourishing and tasty, but also very healthy.

For the recipe for lobio with walnuts you will need:

• 300 g dry beans,
• 100 g walnuts,
• 2 tablespoons vegetable oil for frying,
• 1 onion,
• 1.5 tablespoons of tomato paste,
• 1-2 cloves of garlic,
• 70 ml wine vinegar,
• salt,
• pepper,
• khmeli-suneli,
• fresh cilantro and other fresh herbs.

Preparation:

1. Wash the beans and soak them in cold water. It is advisable to use purified soft water for soaking, rather than tap water. Soaking time - from 3 hours, you can soak the beans overnight.
2. After soaking, rinse the grains, put them in a saucepan, fill them with cold water and cook for 50 minutes to 2 hours, until tender. The cooking time for beans depends on their size, variety and soaking time. The finished beans should be easily pierced with a toothpick.
3. Chop the onion and fry in a frying pan until golden brown. Be careful not to overcook the onions or let them brown; they should just caramelize slightly.
4. Add tomato paste, salt, pepper, spices, mix.
5. Add chopped nuts, add boiled beans.
6. Then add garlic, vinegar and fresh herbs. Simmer everything together in a frying pan for 3-5 minutes.

Green bean lobio with egg

A simple dish that is perfect for a hearty, full breakfast.

You will need:

• Green beans – half a kilo;
• 2 tomatoes;
• Garlic clove;
• Bulb;
• Eggs – 2 pcs;
• Cilantro - a small bunch;
• Vegetable oil;
• Spices and salt.

Now the recipe for bean lobio:

1. We thoroughly wash the pods, remove their “tails” and separate each one in two. Cook the preparations in boiling salted water for 10 minutes if the beans are young, and about 15 minutes if they are mature. Place the boiled product in a colander and drain the liquid;
2. Pour boiling water over the tomatoes and immediately cool under ice water. Remove the skin and cut the pulp into medium pieces;
3. Cut the onion into small cubes and chop the garlic with a knife. Fry these vegetables in a frying pan with vegetable oil, add chopped tomatoes and simmer all the ingredients together;
4. Add boiled beans, chopped herbs, and add salt. Season the dish with your favorite spices and pour beaten eggs into the mixture. Simmer the dish a little more until fully cooked.

White Bean Recipe

A traditional Georgian dish is made from red beans, but it has taken root in our country, so the recipe was optimized, and lobio was often prepared from white beans. It is ideal for people observing fasting.

You will need:

• White beans – 200 g;
• Eggplant, carrots, onions, bell peppers - one piece each;
• 2 tomatoes;
• Garlic – 3 cloves;
• Parsley;
• Vegetable oil, spices and salt - to taste.

Cooking step by step:

1. Soak the beans, then boil until tender;
2. Cut the eggplant into cubes, sprinkle a little salt and leave for 20 minutes so that the bitterness comes out of it;
3. Fry finely chopped onion in vegetable oil. Add chopped carrots to it and continue to brown until golden brown;
4. Separately, lightly fry the eggplant, then move it to other vegetables and fry them together;
5. We also put finely chopped peppers and tomatoes here (you can grind them in a blender or grind them through a sieve);
6. Finely chop the parsley and sprinkle the vegetables on top;
7. The final touch is boiled legumes and a little water. Continue the simmering process until the water evaporates.

• The beans must be filled with water twice their total volume.
• As soon as the skin on the beans breaks a little, the beans can be considered ready.
• It is impossible to imagine lobio without herbs and spices. In order not to overdo it in their quantitative ratio, you should add them in small portions until the taste of the dish is finally revealed.
• After cooking, the beans are crushed a little. Its consistency should resemble porridge.
• Lobio must be prepared from one type of bean. It may happen that one variety is not ready yet, while the other has long been overcooked.
• To cook beans quickly, they need to be soaked for at least 12 hours.
• You can add not only various vegetables, but all kinds of meat to lobio. You can also combine them with all kinds of spices. In this case, each time you get a new rich dish.
• Classic lobio is considered a low-calorie side dish. By preparing it from white beans, you can dramatically increase its calorie content.