Red bean lobio classic recipe with meat

Georgian cuisine has always been famous for its unique taste of various herbs, spices and those products that previously could only be tasted in this region. Georgian lobio recipe with meat is another appetizing and satisfying dish, which is also easy to prepare. In Georgia, red beans are most often used when preparing various dishes. What causes this is not very clear. Because white beans are in no way inferior in taste and nutritional value to red beans. This may be due to the more beautiful aesthetic appearance of red beans. And they cook in the same time as white beans.

Ingredients

• - red beans 2 cups
• - beef 400 g
• — red onion 1 pc.
• - cilantro 1 bunch
• - salt
• - ground black pepper
• - small chili pepper 1 pc.
• - walnuts 100 g
• - garlic 4 cloves
• - tomato paste 100 g
• - vegetable oil 30 g
• - dried ground coriander half a teaspoon
• - dried ground basil half a teaspoon

Preparation

To prepare red bean lobio with meat, you first need to soak the red beans overnight in boiled, cooled water. This must be done so that the beans can cook faster. Lobio in Georgian step by step recipe consists of first preparing the beans. And since it takes about 2 hours to cook, before preparing the remaining ingredients, you first need to boil the beans. When all the beans are cooked, half of them need to be crushed with a masher.

Then, to prepare lobio from beans with meat, you need to cut the beef into small pieces and fry it in vegetable oil in a frying pan until browned. Then add one glass of water to the pan and simmer the meat, covered, over low heat until cooked, about 30 minutes. When the water begins to boil in the pan, you need to add vegetable oil, chopped onions and simmer the meat and onions for 2 minutes. Then add tomato paste to the lobio with meat and simmer, stirring constantly for about 2-3 minutes. At this stage, in a separate dry frying pan, you need to pierce the walnuts for at least 5 minutes, and then chop them and add them to the meat and onions.

It is also necessary to add crushed garlic, salt, ground black pepper, chopped small chili pepper to the recipe for lobio with nuts, mix thoroughly and simmer under the lid for another 2 minutes over low heat. Then add boiled red beans, chopped fresh cilantro, dried ground coriander and dried basil to the meat, stir the meat lobio, turn off the heat and let it sit for about 5 minutes under the lid. Since lobio's calorie content without meat is 166 kcal per 100 g of product, with the addition of meat this dish turns out to be more high-calorie and nutritious.

Lobio in a slow cooker

It is very convenient to cook lobio from red beans in a slow cooker, although the beans will still have to be boiled in advance. A multicooker is convenient because soaked beans cook in it not in 2 hours as in a regular saucepan, but in one hour. The red bean lobio recipe in a slow cooker suggests that meat and vegetables are cooked in it separately, and then mixed and simmered until tender in the “stew” mode. Lobio recipe in a slow cooker can be prepared with beef or any other meat. Lobio in Georgian video recipe with meat can be seen below.

Tags: beef, cilantro, onion, butter, meat, nuts, salt, garlic

Related Posts
• Chirbuli
• Spinach pkhali
• Adjarian khachapuri

« Previous entry

LiveInternetLiveInternet

For Georgians, these are just beans. In any of its manifestations – both grains and green pods. And only then - the most ordinary, everyday dish. And for us it has become a festive alternative to the native menu. “I have never eaten in Russia... real cabbage soup. But show me a Russian house where they don’t know what lobio is,” Weil and Genis wrote in their book “Russian Cuisine in Exile.” They are right: there is most likely no such house. And yet, we will go to the land of Sakartvelo for the recipe... Experts say that classic lobio is prepared only from a special type of legume - lobia. This is not a bean, but a hyacinth bean, or dolichos - a herbaceous climbing plant. In cooking, its mature seeds are used - small, almost spherical, beige or pinkish-brown in color, and immature green pods. As for the many modern versions of this dish, they are made from any bean - both green and grain (today, mainly red). And to make them easy to distinguish, culinary specialists came up with the terms “green” and “red” lobio. The second option is especially popular with us, which is understandable: it is better to cook green beans in season, and there is always dry grain in stores. Oriental fairy tale Green beans are often called vegetables. Unlike dry, it is not so “capricious”, and there are no problems with its preparation, although there are some subtleties here. Pods freshly picked from the garden do not require pre-soaking. But fresh ones, bought at the market or in a store, immediately after preparation (the tails are cut off, the hard veins are removed), it is better to soak them for a couple of hours in cold water. However, you should not refuse young juicy canned pods (green or yellow). And from frozen ones - they retain all the beneficial properties of fresh beans, and cook much faster. So, green lobby. There are many recipes for this dish. It is often prepared with meat - mainly lamb. Cut the brisket into small pieces, sprinkle with salt and pepper, fry in a saucepan, add chopped onion and simmer for 10-15 minutes. Then add the pods, peeled from veins and cut into 4-5 cm pieces, pour in broth or boiling water, cover with a lid and simmer until the meat is soft. All that remains is to season the dish with mint and parsley, crushed garlic, black pepper, leave for half an hour so that it is saturated with the aromas of herbs and spices, and - you can serve with a bottle of young tart wine. Another common version of green lobio uses eggs instead of meat. 1 kg of green beans cut into pieces is poured with two glasses of boiling water (broth) and simmered under a lid over low heat for at least an hour. Half an hour before cooking, add 3-4 chopped onions to the pan. When the liquid has boiled away and the pods have boiled, season with salt and pepper, sprinkle with finely chopped herbs (parsley, basil, savory, tarragon, mint, dill), add 150 g of melted butter and simmer for another 10 minutes. Then pour all 2-3 raw beaten eggs, leave for another 3-4 minutes on the fire (it is better to put an open dish in a preheated oven), and the “egg” lobio is ready. It is served hot, although it can be cooled. The dish, of course, is not vegetarian, but it is tasty and satisfying. Aerobatics Having finished experiments with green beans, let's move on to grain beans. Several dozen varieties are used in Georgian cuisine alone. Solid and spotted, dotted and striped, it comes in all sizes and shapes. It requires different cooking times (small ones cook faster than large ones) and different seasonings. That is why it is better to always take one variety for one dish. Dry grain beans are soaked in cold, preferably soft, water for 6-24 hours, changing it 1-2 times, then sorted and washed again (try soaking the grains in beer - you may get an interesting result). And only after that, cook in cold water: first on high, then on low heat under a lid, without stirring. In some regions of Georgia, beans are cooked together with a whole piece of smoked lori ham: this not only gives it a special flavor, but the cooked and cut into pieces ham is used as a tasty additive. Cook the beans for a long time - several hours, until the water has completely evaporated. If it has evaporated and the beans are not ready yet, add boiling water little by little. The broth is drained, but not poured out - it will still be useful. The grains are left whole, boiled into porridge, or some are crushed - “for binding”. In Georgian cuisine, preference is given to whole grains, although lobio in Imeretian style is brought to the consistency of thick sour cream. Now about the ingredients of the future dish. The set includes (per 1 kg of beans): 250-500 g of onion, 1/2 tbsp. vegetable oil and about the same amount of wine vinegar. Seasonings include cilantro (parsley can be used), mint, basil (regan), dill, leek or celery (choose 3-4 - no more needed). The following would be appropriate: savory (it’s not without reason that it is called “bean grass”) and thyme, as well as crushed garlic and suneli hops. Well, salt, black and red pepper, cloves and Imeretian saffron. The finished beans are drained, put into a saucepan along with onions fried in oil, salted (only after they are fully cooked - they take longer to boil in salted water), add a little broth and heat over low heat for 10-15 minutes (to get lobio in the form of a semi-thick spicy sauce, longer if possible). Transfer the mixture of beans and onions into an enamel bowl and add wine vinegar, boiled for 2-3 minutes with basil or tarragon. If you manage to find “tklapi” - a thin briquette of cherry plum pomace dried in the sun - or a bottle of concentrated tkemal sauce “kvatsarahi”, you can do without vinegar. (In the latter case, you can safely call your dish “kvatsarahiani lobio” - this is aerobatics...) Another nice option is lobio with nut dressing. Finely crush the walnuts along with garlic, red pepper and salt, dilute with vinegar (or quartz) and combine with beans. Cook for another 3 minutes over low heat, stirring frequently, and you get a sauce the consistency of sour cream, which in Tbilisi and the surrounding area is called “bazhe” and is used to season various dishes. Pour the sauce into the prepared beans and stir with a wooden spoon - it turns out “delicious”! If you want to complicate the process, you can add cheese (Imereti or Suluguni) to the lobio before adding spices. First you have to soak it in cold water, then grate it, add red pepper, cloves or cinnamon, dilute it in a small amount of bean broth to the consistency of thick sour cream and add it to the beans. Or tomatoes: scald them with boiling water, remove the skin and mash them into a puree. Even potatoes boiled in their jackets will not spoil this dish, nor will green peas. All that remains is to season the “red” lobio with spices and add finely chopped spicy herbs - it is the seasonings that make its taste so varied, giving it the necessary spiciness. If it turns out to be thick, pour a little more bean broth into it and heat it, stirring. The finished dish is sprinkled with thin onion rings marinated in wine vinegar. For some “color,” it’s good to add a handful of pomegranate seeds to it. When hot, it is quite edible and looks good. However, more often it is served cold the next day or put into jars, closed with lids and put in the refrigerator - there it will easily last for two weeks. If you have a thick “porridge”, you can form large balls or short sausages out of it, keep them in the refrigerator for a couple of hours and serve, sprinkled with herbs. recipe My_cook_book

Cooking features

Knowing the recipe is sometimes not enough to prepare a delicious dish. Indeed, in fact, its taste and aroma are determined not only by the ratio of products. The subtleties of cooking technology also play an important role.

• Red beans for lobio must first be soaked for at least 5-6 hours, and preferably overnight. This will allow you to cook it faster and at the same time eliminate the side effects that legumes have on the body, that is, flatulence.
• If you want the beans to be more tender, you can soak them not in water, but in beer.
• You should not mix different types of beans, as they all have different cooking times.
• Lobio, like all Georgian dishes, should be hot and spicy. Otherwise, it will not be lobio, but just stewed beans. Even if you don’t eat spicy food, nothing prevents you from using herbs and aromatic spices: tarragon, savory, coriander, parsley, cilantro, garlic.
• If you have a lot of beans, but not enough onions, you shouldn’t start cooking lobio - this dish should contain a lot of vegetables, among which onions are the leader.
• It is best to cook lobio in a thick-walled saucepan or cauldron. In this case, the beans will boil faster.

In Georgian cuisine, one of the most popular products is walnuts. The classic lobio recipe requires their use. However, there are recipes that allow you to cook lobio without nuts.

Lobio in Georgian

Compound:

• red beans – 0.2 kg;
• onions – 0.4 kg;
• tomatoes – 0.2 kg;
• walnut kernels – 50 g;
• garlic – 2 cloves;
• hops-suneli – 15 g;
• salt, herbs - to taste.

Cooking method:

• Rinse the pre-soaked beans, add water, and add salt to taste. Place over low heat and simmer, adding water if necessary, until the beans are cooked through and completely soft.
• Pour boiling water over the tomatoes.
• Cut the onion into small cubes.
• Place the vegetables in a pan with beans, add suneli hops into it, and stir. Simmer everything together for 20 minutes.
• Chop the garlic, nuts and herbs with a knife. Add them to the lobio, stir. Mash the beans a little with a spoon or masher.
• Simmer red bean lobio over low heat for another 10 minutes.

Lobio in Georgian can be served both hot and cold.