Recipes for cooking lobio from beans. How to cook lobio from beans in Georgian?

Today we’ll talk about Lobio - a dish of national Georgian cuisine. According to many nutritionists, Lobio must be included in the menu of vegetarians, meat -eaters, losing weight and gaining weight, women and men aged 40+. Look for secrets and delicious lobio recipes in the article

Georgia enriched world gastronomic traditions with many bright and useful dishes that

• raise the mood
• improve metabolism
• activate the internal reserves of the body

Lobio is one of such amazing dishes.

Its ingredients are perfectly balanced, useful, easily digestible.

The main ingredients of Lobio

Lobio translated from Georgian means "beans." It is beans that is the basis of the popular Georgian dish. Both beans and green beans in pods are suitable for lobio

Important! The beans increase acidity, consider this, making your menu. In addition, products rich in fiber, including beans, irritate the gastric mucosa

Another indispensable ingredient in the dish is onions

For the preparation of classic Georgian lobio, high -quality vegetable oil and wine vinegar are needed

No Georgian dish is complete without fragrant herbs and spices. Georgian chefs are strongly recommended to use cilantro greens for the preparation of lobio. As a rule, not only leaves, but also petioles of grass go to Lobio

Georgian cuisine loves spices very much. Each region of Georgia will offer its dry fragrant set for Lobio, however, the most common spice is UTskho-Sunels. Utsho-Sunels is a dry spicy mixture based on a blue fencing. We are not very familiar with the blue fencing, but the hops-sunels or “dried spice” is a frequent guest in many kitchens

Depending on the region and taste preferences, the dish may be added

• tomatoes
• imeretinsky cheese
• wooked hard eggs
• crushed walnuts
• pomegranate grains
• tkemali lavash called Tlapi
• mushrooms
• garlic and diverse greens

General rules and secrets of cooking beans for lobio

The beans does not tolerate fuss! She needs planning!

How to cook beans seeds

1. There are more than 500 varieties of cultural beans. The time of preparing beans of each variety is different.

Never prepare a few varieties of beans together: you run the risk of getting unevenly prepared beans that will spoil the dish. In addition, undercooked beans contains a toxic substance Feinazy, capable of causing dysbiosis

2. Before cooking, soak the beans in cold clean water for 7-8 hours. Proportions for soaking beans: 100 g of beans/400 ml of water

• Landing activates the processes of germination in the seed, which requires the “re -conservation” of the protein contained in it. It is precisely such a re -conserved protein that is the famous plant protein that the human body is so necessary. In addition, in the process of re -conservation, oligosaccharides harmful to us dissolve
• To avoid the occurrence of fermentation processes, place a container with soaked beans in the refrigerator
• Never speed up the cooking time with baking soda. Soda kills all the beneficial properties of beans
• When soaking, add 1 tsp to a container with a beans. ordinary table salt for every 250 g of beans. This will accelerate the process of subsequent cooking and improve the taste of beans
• Having accepted the bath, the beans will increase several times

3. Before cooking, fold the swollen beans in a colander and rinse with cold running water
4. The water for brewing beans is taken based on the following proportion: 1 part of the beans/4 parts of water
5. Beans loves dishes with a wide bottom: beans should be in a pan in almost one layer. This will help to avoid the crush of the lower beans and their handling
6. To facilitate the work of the intestine, drain the “first” bean broth immediately after boiling. Carefully draining the water, share the same volume of clean boiling water, add a pinch of salt and cook the beans until cooked
7. Beans do not like stormy boiling. She needs a quiet and uniform boiling
8. The readiness of the beans is determined by the bursting skin and the softness of the beans
9. Preparation time of beans: 2.5-4 hours

How to cook fresh patch beans

1. Give preference to young pods. You can distinguish them by delicate green color
2. Rinse the pods thoroughly, cut the tips on both sides
3. Pitches beans are also necessary to soak. Bath time: 2-3 hours
4. Cut the beans into portioned pieces (each length is about 2 cm)
5. Put the wet beans in boiling salted water and cook for 4-5 minutes from the moment of repeated boiling of water. For old pods, increase cooking time to 7-10 minutes
6. The finished green beans does not crunch, but remains solid
7. As soon as the readiness of the beans is determined, throw the pods on a colander, or better, place in a container with cold water. Cold water will stop thermal processing of the product due to its own temperature and preserve the taste of beans. Remove the cooled beans on a colander

Frozen patch beans is prepared in accordance with the recommendations of the manufacturer.

Lobio made of green beans

Lobio recipe made of patching beans classic

What to cook from:

• 500 g of fresh patch beans. You can take frozen patch beans or dry bean beans
• 1 large onion
• 1 tbsp. l. vegetable oil for frying

Refueling:

• 100 g of purified walnuts
• 1 bunch of cilantro (about 50 g)
• 1 bunch of dill (about 50 g)
• 2 tbsp. l. high -quality vegetable oil
• salt and spices to taste
• 2 garlic teeth

How to prepare a gas station:

1. Rinse the greens thoroughly and dry
2. Place all the refueling products in the blender bowl and chop

Advice. You can grind the garlic with the help of the press, let the greens and nuts through the meat grinder, and then mix all the ingredients in a separate container

How to cook Lobio:

1. Boil the patch beans (the tips above are the tips regarding the proper boiling of green beans). If you have frozen pods, prepare them in accordance with the instructions on the packaging
2. Cut the onion in small cubes and let it go to transparency with a small amount of vegetable oil
3. Add the boiled beans thoroughly to the onion. If you plan to serve lobio hot - warm the beans a little, covering the pan with a lid
4. Add a nut, spices to taste, if necessary - crush the dish, mix thoroughly again

Serve lobio

• warm - like an independent dish or as a side dish for meat dishes
• cold - like a snack
• like a salad, adding fresh tomatoes or boiled eggs to beans

How to cook lobio from green beans in Georgian?

What to cook from:

• 500 g of fresh patch beans

Foam sauce:

• 4 ripe fleshy tomato medium -sized
• 2 Average bulbs
• 3-4 cloves of garlic
• 1 bunch of cilantro (about 50 g)
• high -quality vegetable oil for frying
• salt and spices to taste

How to prepare a refueling sauce:

1. Remove the skin from tomatoes. How to do this correctly and quickly tell the video at the end of the article
2. Rinse thoroughly and dry the greens of the cilantro without untying the bundle
3. Cut the onion in small cubes and let it go to transparency with a small amount of vegetable oil
4. Grind the garlic, add to the onion. Make sure that the vegetables do not burn
5. Cut the tomatoes peeled from the skin and seeds with small cubes. Put the onion and garlic in the pan. Salt the sauce, add hop-sunales, mix well
6. Cut the tied cilantro stems and put them on tomatoes. Close the pan with a lid and simmer the sauce over low heat for 10 minutes

How to cook lobio

1. While the sauce reaches the condition, boil the beans, adhering to the advice given in the article
2. Cut the cilantro greens
3. Add the finished beans to the pan with a refueling sauce, mix
4. Add greens to lobio, mix again

Serve the dish to the table.

Advice. If you have a little lobio left, do not throw it away! Lobio belongs to those amazing dishes, which on the second day after cooking become even tastier.

How to cook lobio from red beans?

What to cook from:

• 1 cup of dark beans (can be replaced with white beans)
• 1 Average onion
• spices (hop-sunels) to taste
• 1 tbsp. l. wine vinegar
• 4 tbsp. l. high -quality vegetable oil for frying

For reference sauce:

• ½ cup of peeled walnuts
• 1 bunch of cilantro (about 50 g)
• 3 slices of garlic
• salt
• if desired, you can add the greens of the basilic

How to prepare a refueling sauce:

1. Rinse and dry carefully. Leave part of the leaflets of the cilantro to decorate the dish
2. Place all the refueling products in the blender bowl and chop

Advice. You can grind garlic through the press, greens and nuts through a meat grinder, and then mix all the ingredients in a separate container

How to cook Lobio:

1. Boil the beans (the tips above the proper boiling of beans are given above). For this dish, beans are better to digest slightly than to support
2. As soon as the beans are cooked, take one glass of a bean decoction, squeeze the rest
3. Cut the onion in small cubes and fry until golden. Make sure that the onion does not burn. Add hops-sunels to the onion in the pan and warm spices in oil. So you will open the entire fragrant potential of your dry herbs
4. Add the fried onion along with the oil to the pan with beans. Mix the beans. In the process of mixing, the beans should be slightly grinned
5. Add a nut gas and ½ cup of a bean decoction to the pan. Mix the beans again. If the lobio is thick, add decoctions
6. Bring the contents of the pan to a boil and put out on low heat for 3-5 minutes
7. Remove the pan from the fire. Pour wine vinegar into the lobio, add finely chopped cilantro leaves, mix everything thoroughly, leave to infuse under the lid for about 10 minutes

How to cook lobio from white beans, photo. Lobio recipe for beans with tomato

 What to cook from:

• 400 g of white beans (can be replaced with red beans)
• 3 medium -sized carrots
• 35 ml of quality vegetable oil
• 60 g of tomato paste
• 2 g of turmeric powder
• salt and hop-sunels to taste
• 50 g of greenery (cilantro, basil, dill, parsley)
• 2 garlic teeth
• 2 tsp. Adjiki

How to cook:

1. Boil the beans (above the tips regarding the correct boiling of beans)
2. As soon as the beans are cooked, take one glass of a bean decoction, squeeze the rest
3. Peel carrots, rub on a coarse grater
4. Put carrots in a thick-walled frying pan with vegetable oil for 3-5 minutes
5. In a pan with carrots, add turmeric and hop-sunels. Mix thoroughly. Leave spices to warm up in vegetable oil for several seconds
6. Put the beans to carrots and spices
7. Dilute the tomato pass in ½ cup of a bean decoction. Pour the resulting mixture into the lobio
8. Mix the beans thoroughly and, if necessary, crush
9. Bring the contents of the pan to a boil, leave to stew on low heat for about 20 minutes
10. Grind greens, garlic, adjika in a blender
11. Add the garlic mixture to the lobio a few minutes before cooked
12. Remove the pan from the fire
13. Before serving, the lobio should brew at least 10 minutes

Lobio in Georgian from canned beans, recipe

What to cook from:

• 450 g of white canned beans
• 200 g of Imeretinsky cheese. Can be replaced with a feta cheese
• 2 Average bulbs
• high -quality vegetable oil for frying
• home-Sunels taste
• 1 tbsp. l. wine vinegar

For refueling:

• 1 garlic tent
• 50 g of purified walnuts (1/2 cup)
• 50 g of parsley
• 50 g of cins and basilica
• 1-2 tbsp. l. bean brine

How to prepare a gas station:

Grind garlic, herbs, nuts thoroughly with a blender. Leave a little greenery to decorate the dish

How to cook Lobio:

1. Soak Imeretinsky cheese in cold clean water for 1 hour to remove excess salt, grate on a fine grater
2. Put back the beans on a colander, save the bean brine
3. Finely cut onions and fry in a thick -walled pan until light golden
4. Add hops-sunels to the bow, warm up for several seconds
5. Add beans to the pan, mix everything thoroughly, warm for several minutes over low heat
6. Add garlic dressing, wine vinegar to the heated beans
7. To stir thoroughly
8. Remove from heat
9. Serve lobio, generously sprinkled with cheese and herbs

Lobio of beans in a slow cooker. Lobio recipe made of beans with chicken. Lobio of beans with meat, recipe

What to cook from:

• 2 cups of beans of any variety
• 0.5 kg of meat (chicken fillet or low -fat pork)
• 2 bulbs
• 60 g of tomato paste
• 50 g of purified walnuts
• 50 g of cilantro
• salt and hop-sunels to taste
• 40 g of vegetable oil for frying

How to cook:

1. Put the pre -soaked beans (see the tips at the beginning of the article) in the multicooker bowl, pour water and cook in the "soup" mode. Cooking time: 1 hour
2. Discard the finished beans to a colander. The fluid in which the beans were cooked, drain, leave 1 cup of the bean decoction for the sauce
3. Pour vegetable oil into the multicooker bowl, lay out portioned pieces of meat. Fry the meat until cooked by setting the "Frying" mode. Cooking time: for chicken - 15 minutes, for pork - 30 minutes
4. Put the meat from the bowl, leaving the oil in which it was fried
5. Grind nuts and garlic in a blender
6. Fry finely chopped onion in the cup of multicooker until golden
7. Add spices to the onion and warm up a little
8. Put the meat, mix with onions and spices. Salt
9. Put the cooked beans on the meat
10. On top of the beans, distribute the walnut-shift mixture and finely chopped cilantro
11. Dilute tomato paste in a glass of bean decoction and pour the mixture into the multicooker bowl
12. Set the “Extinguishing” mode. Cooking time 1 hour
13. Before serving, mix the dish

 General rules for submitting lobio

• Serve a dish with fresh Georgian bread, baked on charcoal, and red wine
• Perfect bread for Lobio: Shotis Puri or Tonis Puri

How to delibe to cook lobio from beans: tips and reviews

In the video "Lobio. Two cooking options. Georgian cuisine. Recipe TV »You will find interesting tips and recommendations from the Georgian chef

Video: Lobio. Two cooking options. Georgian cuisine. Recipe TV

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