5 recipes of Georgian lobio

"Lobio" in Georgian — "bean". This dish is the business card of the Georgian feast. It is cooked differently in different parts of Georgia.

Basically they are different varieties of beans, its size, shape, color, character of color (single color, spotted, dotted, striped). Also they are different according to the degree of fall apart beans and most importantly spices.

Beans boiled or so that its grain is left intact or fall apart into a shapeless mass, like cereals. In modern Georgian cuisine is a preference for whole grains.




©Holly 'sa Herbivore

To expedite cooking, the beans are almost always (except fresh) soaked in cold boiled water from 6 to 24 hours (preferably for at least 12 hours).

Soaking the beans (and cooking) in the raw water makes it solid, glassy due to the presence in water of calcium salts. When water is boiled, calcium salt of temporary hardness is removed and the precipitate (scum).

Good results are obtained by soaking the beans in distilled water.

Even better beans for lobio present to soak in a good beer — it gives the dish a nice spicy flavor. In addition, water to beer is a special softener. The same beer is being cooked and the beans (i.e. beer after soaking is not drained and not replaced with a fresh). Of course, after cooking the alcohol remains.

Soaking should be done in the refrigerator, which eliminates the possibility of souring. If the soaking is carried out at room temperature (especially in summer), should be 1-2 times to change the water to turn sour.

After soaking, the beans are sorted again, as in the swollen form all damage to beans are detected easier.

When cooking the beans slowly bring to the boil and cook on very low heat for 2-3 minutes of rapid boiling will make the beans hard.

The most common and regular among the to lobio spices are onion, oil and red wine vinegar. To the main trio can be added tomatoes, walnuts, hard boiled eggs, Imeretian cheese, tklapi.

As the most frequently used spices they introduce the parsley, coriander, celery, leek, mint, savory, Basil, but not all at once, and 3-4 for each meal.

In addition, add dry spices such asblack or red pepper, cinnamon, cloves, coriander (coriander), saffron, crushed garlic or grated celery root.

 

5 recipes Georgian lobio




Lobio (classic recipe)

 Ingredients:
• 500 grams of beans of the same color
• onion
• vegetable oil
• 1 tsp mixture of spices (dry cloves, black or red pepper, cinnamon, coriander, suneli, Imeretian saffron)
• 1 bunch fresh cilantro
• 1 bunch of parsley
• 1 bunch of celery
• 1 bunch of leeks
• 1 bunch of mint
• 1 bunch savory
• 1 bunch Basil
• 1 bunch of dill
• salt Preparation: 1. Beans to sort, wash. To cook faster, soak in cold water overnight or from morning to evening. Well, if you manage to change 1-2 times the water. Drain the water and re-iterate the beans. Rinse again. 2. Add to the pot in which to cook, cover with cold water so that it just covered the beans. Boil on low heat under closed lid. As the boiling need a little top up of boiling water. Do not add salt. 3. With ready beans drain the remaining water and put it in the pot with braised onions that should be cooked, while cooking the beans: onion cleaned, cut into cubes, saute with vegetable oil. 4. Only now to add salt to the beans and onions and let stand that the beans were filled with oil. 5. Then put the beans with onions in a porcelain or enameled pot, add spices, finely chopped herbs and serve.

Beans in the pot



photo: breadandbarrow.com Ingredients:
• 300 g of beans
• 2 bulbs
• 2 cloves of garlic
• cilantro
• savory
• mint
• peppers
• water
• salt to taste Preparation: 1. Beans to sort, wash, pour in Kotani (oblivnye clay pot), pour water and put to boil. As the water has evaporated add boiling water. 2. In boiling the beans, put the chopped onions. 3. When the beans seethe, pour in Kotani crushed garlic, finely chopped fresh herbs (cilantro, parsley, celery, savory, mint), crushed chilli and salt. You can add finely chopped leek. 4. Then finish the beans thoroughly and mash them with a spoon (preferably wooden) and boiling for another 2-3 minutes, remove from heat. 5. Optionally, at the end of cooking add the ground sauce "Tkemali", pomegranate juice or wine vinegar. Quenelles of beans-one of the Ingredients:
• 700 grams of beans
• 50 ml vegetable oil
• 1 Cup shelled walnuts
• 2 large onions
• 2 cloves of garlic
• parsley and cilantro
• black pepper
• salt to taste Preparation 1. Nuts, salt and garlic to pound, gradually adding vegetable oil. 2. To overcome from this mass of oil, and she herself mixed with ground black pepper, chopped cilantro and onions. 3. Sauce mix with boiled beans. 4. From the resulting mass formed into dumplings the size of a small Apple and spread them on a plate. 5. To serve the dish, sprinkled with parsley and watering pressed peanut butter.

Green beans (lobio), stewed with tomatoes



  Ingredients:
• 1 kg pods of beans
• 0.6 litres of water
• 600-700 g tomato
• 5 bulbs
• 2-3 tbsp vegetable oil
• 4 cloves of garlic
• wine vinegar
• cilantro
• Basil
• savory
• dill
• parsley
• peppers
• salt to taste Preparation: 1. Prepared beans boiled in salted water to seethe. Drain the broth (1/4 Cup) and add vegetable oil. 2. Separately in vegetable oil fry finely chopped onions and add it to the boiled beans. 3. In a pan, where roasted onions, put sliced tomatoes (after removing the skins and remove the seeds) and saute them. 4. Crushed chilli, coriander, garlic and salt to dissolve with broth beans and wine vinegar. 5. The resulting product is put into a saucepan with the beans. Add the prepared tomatoes, stir, cover and simmer for 5 minutes. 6. Then add the chopped Basil, savory, parsley, dill, cilantro. 7. All to mix and extinguish on weak fire of 3-5 minutes. Phal red bean Ingredients:
• 500 g red beans
• 200 g onions
• 200 g butter
• 4 eggs
• 30 shelled walnuts
• 150 g breadcrumbs
• 25 g green mint and dill
• 100 g of wine vinegar
• pinch of pepper
• salt to taste Preparation: 1. Boiled in salted water until cooked beans with a spoon to wipe through a sieve. 2. In the vegetable puree add spasserovannye shinkovanny onion, salt, pepper, egg yolks. Mix well. 3. From the resulting mass to separate the balls the size of a walnut. Dip them in egg whites, breaded in bread crumbs and fry in hot oil. 4. To prepare the sauce: peanut brittle dilute decoction of beans. Add salt, pepper, pomegranate juice and herbs. To bring everything together to a boil and cool. Cook with love! P. S. And remember, only by changing their consumption — together we change the world! ©

Source: supercook.ru/georgia/georgia-25.html

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