Lobio in Georgian: TOP 5 original recipes

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During the vegetable season, most housewives make homemade preparations that help keep the winter diet tasty and nutritious. Using beans in winter salads is a way to make the dish healthy and satisfying. Let's look at the best recipes for preparing lobio for the winter - preservation and subsequent storage of the preparations.

Prepare the necessary ingredients for canning

All types of legumes are suitable for preparations. When choosing, you need to remember that large grains will take much longer to cook. To prepare a winter salad, select one type of legume with seeds of equal size. This will improve the appearance and ensure good cooking.

Beans should be soaked for at least 6 hours before cooking. After this, you should boil the seeds in fresh water until completely softened. Many people like the paste-like state, and after cooking they turn the finished dish into puree.

The seeds are boiled for about 1.5 hours, the water is drained and the beans are washed with boiled water.

Wash the green beans and boil for 3-5 minutes. Cut off the hard ends and make 3-4 centimeter sticks.

To prepare the Georgian version of lobio, you need to use a set of traditional seasonings for this cuisine: rosemary, hops-suneli, cilantro, marjoram, garlic, fenugreek, dill, cumin, saffron. The grains should be well cooked, but retain their shape. Note that in traditional Georgian recipes, 2 tablespoons of herbs are used for 0.5 kilograms of boiled grains.

Important: when soaked in water, dangerous oligosaccharides are released from the seeds, which cause flatulence and are poorly absorbed.

All other ingredients for the winter preparation are selected according to the usual scheme. Vegetables must be ripe, whole and fresh, without rot or signs of immaturity.

Real delicious red bean lobio

The traditional recipe for lobio always includes ingredients such as red or variegated beans, apple cider vinegar or lemon juice, and celery leaves. Of course, you can remove the vinegar, replace the legumes with white fruits, and the dish will undoubtedly be tasty and interesting, but not classic. This recipe suggests using all traditional ingredients, and the end result is juicy lobio like in Georgia!

Ingredients:

• Red beans – 1 kg.
• Onions (red) – 5 pcs.
• Garlic – 5 cloves.
• Hot pepper – 1 pod.
• Leeks - 3 stalks.
• Leaf celery - 1 bunch.
• Cilantro – 1 bunch.
• Walnuts – 100 g.
• Bay leaf – 2 pcs.
• Apple cider vinegar – 2 tbsp. l.
• Salt - to taste.

Cooking method:

1. Soak the red beans in advance. To do this, leave it in cold water for 10 hours, or better yet overnight. The longer the beans sit in water, the better and easier they will cook. When the beans are steeped, drain the water and place the fruits in a clean place (1:4). Place over medium heat and simmer for about 60 minutes until the beans are tender. Next, crush half of the fruits with a potato masher. Do not pour out all the remaining liquid, as one glass will still be useful.
2. Let's move on to the rest of the vegetables. Chop the onions and cut the feathers into thin rings. We also finely chop the celery leaves and mix them with the onion, then add them to the beans.
3. Pass the garlic through a garlic press.
4. Grind, but not too much, cilantro and hot pepper.
5. We take the walnuts out of the shell, chop them with a knife, or best of all in a blender, if available. If you use the latter method, then choose a mode that does not turn the nuts into crumbs, otherwise they will not be felt in the dish.
6. Add prepared products to the pan with beans: cilantro, walnuts, garlic and capsicum. Mix everything thoroughly, add salt to taste and wait for it to boil.
7. As soon as you bring it to a boil, cover the lobio with a lid and leave for another 10 minutes on the lowest heat.
8. After 5 minutes of cooking under a closed lid, add bay leaves, and then close the lid again and simmer for the remaining 5 minutes.
9. Before serving, pour apple cider vinegar into a hot portion of the Georgian dish and stir.

Lobio can also be served cold along with cabbage, peppers, Georgian flatbreads, pickled tomatoes or lavash. Get real pleasure from this dish!

Delicious lobio recipes for the winter

The name “lobio” in Georgia refers to both the beans themselves and dishes made from them. In our tradition of canning, this is the name given to winter preparations with any type of beans - beans, asparagus or French.

For winter salads with beans, a different set of additional ingredients are used that complement the taste of the main product.

Classic recipe

The classic version of lobio is made from red or white beans. Compound:

• beans - 3 cups;
• tomatoes – 2 kilograms;
• onion – 0.5 kilograms;
• greens are a must;
• oil – 0.15 liters.

Tomatoes and onions are chopped in a meat grinder. The onion can be pre-fried. Bring the tomato mixture to a boil, add the beans, boiled until tender. Cook for 20 minutes, at the end add oil, add herbs, hold for another 5-7 minutes. You don’t need to add vinegar - the tomatoes will provide acid.

When serving, lobio is sprinkled with fresh herbs, grated walnuts, and garlic.

Preserving beans using the salting method

Glass jars are used for pickling green beans. Cherry, currant, dill, and laurel leaves are placed at the bottom of the jars. The washed pods are placed on top in dense layers without gaps. Between them they steal pieces of garlic and parsley. Make a brine based on 1.5 liters of water - 60 grams of salt. Pour in the cooled marinade.

Add 2 teaspoons of vodka to a liter jar. Store under nylon covers in the cold.

With greens

Let's prepare delicious pickled green beans with lots of greens.

We wash and dry the product. Place pieces of horseradish, dill, and peppercorns on the bottom of the jars. Let the beans cut into cubes in vegetable oil. We transfer it to jars, generously sprinkling it with chopped dill, cilantro, and parsley.

The marinade is prepared at the rate of 1.5 tablespoons of salt, a spoonful of sugar and vinegar per 1 liter of water. Fill the tightly filled jars with brine and seal tightly.

With added garlic

Boiled and chopped green beans are placed in jars. A bay leaf, cloves, allspice, and a piece of red hot pepper are placed on the bottom. For 1 kilogram of asparagus you need 3 large cloves of garlic.

Marinade - add salt (1 tablespoon), sugar (2 tablespoons), oil (3 tablespoons), vinegar (1 spoon) to 1 liter of water. Pour boiling water and seal well. The preparation turns out spicy, with the smell of garlic.

Delicious with vegetables

Vegetable stew has a rich taste and is very satisfying.

• boiled white beans, carrots, bell peppers - 250 grams each;
• eggplants, tomatoes - 1 kilogram each;
• garlic - head;
• oil - glass.

In a blender, along with the tomatoes, add the garlic and bell pepper. Let's boil. At this time, cut the eggplants and three carrots into cubes. Add all ingredients to the boiling mixture. After 20 minutes of boiling, add oil, add your favorite herbs and salt. Add vinegar (50 milliliters 9%). Cook for another 5 minutes. Pour into containers.

Quick recipe in tomato

For quick cooking, you should preserve the asparagus type. Required Products:

• green beans – 1 kilogram;
• tomatoes – 1.5 kilograms;
• carrots, onions – 2 pieces each;
• vegetable oil – 100 milliliters.

Tomatoes are crushed to a puree using any method. The root vegetables are chopped and fried together in oil. Frying, prepared and boiled beans are added to the boiled tomato mass. Boil for 15 minutes, add the remaining oil, spices, pour in 50 milliliters of 9% vinegar, herbs of choice. Fill the jars and seal.

Korean method

For this type of preparation you will need Korean seasoning and a special grater. Proportions:

• green beans – 600 grams;
• carrots – 300 grams;
• garlic – 4 cloves;
• Korean spices - 20 grams.

Classic red bean lobio recipe

In our classic recipe for red bean lobio you will not find the traditional khmeli-suneli seasoning. Here it is replaced with thyme and mint, which give the dish a milder taste. The most important ingredient of this dish, red beans, remained in its traditional place. But if you change the beans, for example, to white, and the cilantro to parsley, the dish will still turn out appetizing and rich!

Ingredients:

• Beans (preferably red) – 250 g.
• Bell pepper – 1 pc.
• Onions – 1 pc.
• Tomato – 1 pc.
• Garlic – 2 cloves.
• Cilantro – 1 bunch.
• Ground black chili pepper – ¼ tsp.
• Basil – 2-3 sprigs.
• Dried thyme – 0.5 tsp.
• Mint – 2-3 sprigs.
• Vegetable oil – 2 tbsp. l.
• Salt - to taste.

Cooking method:

1. As with any other dish where beans are present, you need to prepare them in advance. To do this, pour the fruits into a bowl, rinse thoroughly, fill with water and leave overnight. If you don’t have time to wait that long, then let the beans stand in water for at least 3-4 hours. When the fruits swell, they need to be washed again, then filled with clean water again and put on fire to cook until the beans become soft. Please note that it also takes a long time to cook – 1-2 hours. 10-15 minutes before turning off the beans, you should salt them.
2. While the beans are cooking, you can make the vegetable dressing. To do this, cut the onion into small cubes. We do the same with bell peppers.
3. We make a cut in the shape of a cross on the tomato and pour boiling water over it, and then cold water to easily remove the skin. Cut the tomato into small cubes.
4. Pour vegetable oil into a frying pan and heat it, add bell peppers and onions, fry for about 5-6 minutes.
5. Place the chopped tomato in the pan, add hot pepper and dried thyme. Mix everything, add salt and cook for another 5 minutes until the tomato becomes soft and turns into a sauce.
6. Chop the greens, finely chop the garlic and tear off the leaves of the basil and mint.
7. Add beans to the ready-made vegetable dressing and pour in 1-2 scoops (or to taste) of the legume decoction. Mix everything thoroughly.
8. Mash a small part of the beans using a puree masher and heat over low heat for 5 minutes.
9. When the dish is ready, add garlic and herbs to it, stir, add salt if you feel it is missing.
10. Turn off the heat, close the lid and let the lobio stand for 10 minutes to saturate.

This elegant dish can be served in any form: cold, as an appetizer, and hot, as a side dish. Eat for your health!

How to preserve a dish in winter

If kept sterile and properly cooked and sealed, lobio of any kind is well preserved for several months.

Basic storage rules:

1. A dark, dry place without high humidity.
2. The temperature should not be below 0 °, that is, you should not keep jars on an uninsulated loggia.
3. Avoid direct sunlight.
4. High temperature in the room can start fermentation; the preparations are stored away from radiators, gas stoves and the bathroom.
5. If the recipe calls for a lower temperature for preservation, you should keep the jars in the cellar or refrigerator.

In most cases, especially if the canned product has been boiled in bulk, the jars will last well in the room for more than a year. It is best to eat lobio throughout the year.

If the jar has already been opened, it should be kept in the refrigerator, covered with a nylon lid. It is better not to store open lobio for more than 3 days.

Important: if the workpiece has an unnatural appearance, has become cloudy, the lid has risen in the center and sags when pressed, the lobio must be thrown away. Winter salad cannot be boiled again.

Let us remind you that green beans can be frozen raw and cooked, and dry legumes are available all year round. Nevertheless, housewives prefer to make winter preparations, as they preserve the taste and benefits of fresh summer vegetables and can truly diversify our menu.

Preparing lobio for the winter does not take much time. Fragrant, delicious canned food will help you quickly organize dinner and remind you of summer.

How will it look like?