The main thing in preparing lobio according to the classic recipe is the right type of bean. Red or variegated cream beans from the current year's harvest are best - they will have enough starch and at the same time they will not be too dry.

Place the beans in a large bowl and cover with water. The water is cold.
If some beans float to the surface, touch them with your fingers; they may be empty in the middle. These beans should be thrown away.
Leave the red beans to swell for 6-8 hours.

Then drain the water, place the beans in a deep saucepan and add fresh water so that the water completely covers the beans. Set the pan over high heat to bring to a boil.
As soon as the water boils, you need to get rid of it - pour it out and fill it with cold water again (a ratio of 1:4 would be ideal). Cook over medium to low heat, stirring occasionally, for 50 minutes to an hour and a half. The beans should become soft.

Mash some of the beans a little with a fork directly in the pan. Just don't overdo it; there should be a lot of whole beans in the dish.

Sort the nut kernels from the husks and shells. Nuts must not be rotten or spoiled.

Grind them in an accessible and convenient way for you - using a blender or meat grinder.

For lobio according to the classic recipe, take two large onions weighing approximately 180-190 grams or three medium-sized onions. They need to be peeled and cut into not very small cubes. The onion in the dish should be felt and visible.

Prepare a frying pan (preferably a large diameter one with high sides) – heat it up and pour in vegetable oil.
Spread the onion in an even layer and fry it over low heat on the stove burner until translucent, with a light golden color.

Blanch fresh tomatoes. First, wash the tomatoes well, make cross-shaped shallow cuts with a sharp knife near the stalk and on the opposite side and, lowering the tomatoes into boiling water, count to ten. You should not keep vegetables in boiling water for more than 10 seconds. If there is a bowl of ice nearby, you can instantly cool the tomatoes in it; if there is no ice, hold it under running cold water. Use the blade of a knife to pry the skin and remove it without much effort. That's it, our tomatoes are blanched.

Cut a bunch of cilantro with a knife. The greens should not be chopped very finely. Finely chop the garlic cloves into cubes. You can grind them through a press, but chopping them with a knife will still be more correct.

Let's prepare a dish that is perfect for weight loss - lentil lobio. Since raw beans are poisonous, we take sprouted lentils instead.

Soak it for 5-6 hours in water (you can leave it overnight), rinse it in a colander and leave it in a dark place at room temperature until sprouts appear (about a day), rinsing it with water a couple of times.

Recipe:
1. Add squeezed tomato pulp to the sprouted lentils

2. Chop cilantro, parsley and arugula, mix with lentils. Grind a large clove of garlic and add to the lobio. Finely chop the chili pepper and put it in the lobio

3. Add salt and olive oil, stir with your hands

For germination, it is better to take black lentils (beluga variety).

In the evening, pour it into a saucepan, rinse it several times, fill it with water (two fingers deep) and leave overnight, without a lid. In the morning, rinse in a colander and leave to germinate for a day in a dark place at room temperature (for example, in a cupboard) with the lid slightly open to allow the lentils to breathe.

Rinse with water 1-2 more times throughout the day, but do not leave water in the pan with lentils.

The next morning you will have sprouted lentils)

Why it's useful:

Lentils stimulate digestion and prolong the feeling of fullness, helping to avoid sudden spikes in blood sugar.

Surely many housewives had to prepare various dishes from lentils. There are several varieties of lentils, but in our area it is customary to use red or green lentils. Moreover, it takes only 10 minutes to cook red lentils, and green lentils are cooked for 40 minutes.
Let's list some dishes based on lentils. You can make a variety of soups, purees and even pilaf from red lentils. Lentils, like other legumes, are an excellent substitute for meat for the human body, as they contain a lot of protein. This is why lentil recipes are ideal for Lent. For example, or.
Well, if you strive for variety, then you will appreciate those presented on our culinary website. But now let's prepare lentil lobio. This is a very simple, healthy and tasty dish. Usually beans are used for lobio, but I decided to replace them with lentils. So let's get started...

Number of servings: 5
Calories: Medium calorie
Calories per serving: 200 kcal

To make lentil lobio, you will need:

lentils – 1 tbsp.
onion – 1 pc.
garlic - 2 teeth.
walnuts – 2 handfuls
vegetable oil – 2 tbsp.
vinegar – 1 tsp.
ground red hot pepper - on the tip of a teaspoon
mixture of ground coriander and suneli hops – 0.5 tsp.
parsley, cilantro - to taste

How to cook lentil lobio.

1. Wash the lentil grains under running water and place in a saucepan. Fill it with cold water (usually 1 part lentils to 2 parts water).
2. Let the water boil and cook until fully cooked over low heat. Usually lentils cook for about 20 minutes, but it is best to judge the readiness of the lentils based on your own taste.
3. Now grind the walnuts using a blender. While the lentils are cooking, cut the onion into small pieces and saute it in a frying pan with the addition of vegetable oil until golden brown. We also chop the parsley and cilantro finely.
4. When the lentils are cooked, add golden browned onions, chopped walnuts, finely chopped herbs, and also squeeze the garlic through a garlic press. In addition, add ground hot red pepper and salt to taste. For lovers of all kinds of spices, we add a mixture of ground coriander and suneli hops, but you can do without them. It all depends on your taste.
5. Mix everything well and simmer in a saucepan over low heat for about 5 minutes. At the end of cooking, add vinegar and thoroughly mix all ingredients again.

Translated from Georgian, “lobio” is simply “beans” (note that the beans are a special type, with a soft, delicate shell). Here is a basic, basic and very tasty recipe for lobio with spices crushed in a mortar. There are as many options for preparing the signature Georgian lobio as there are regions in Georgia.

What you need to know about cooking lobio

Beans

• How to Handle Beans. If the beans are old, be sure to soak them the night before or for at least 3-4 hours. Drain the water, add new cold water and put on fire. If the beans are fresh and in season, none of this is needed. Just add water and cook.
• Beans take 2.5-4 hours to cook, depending on the variety and age. After the water boils, drain all the liquid and pour the same amount of boiling water from the kettle (this is “dietary” advice - it will be easier on the intestines).
• The ratio of beans and water is 1 to 4. The fire is slow after the water boils. The beans need to be stirred from time to time as they may burn. In addition, there should be a kettle with boiling water nearby to add water if it evaporates more than necessary. What is the correct consistency of lobio? Mushy.
• About the condition of beans: You can consider them ready if the skin of most of the beans has broken. Using a wooden spoon or masher, mash the beans, but do not puree them. We are not preparing bean cream, but lobio - it should be “pressed”, but large. After this, put the beans on the fire for some more time (no more than 15 minutes).

Seasonings

• The lobio recipe lists the basic seasonings. However, it should be borne in mind that their quantity must be controlled, especially for people who are not accustomed to rich or spicy tastes.
• Savory (in Georgian “kondari”) is not added in all regions of Georgia, but as for utskho-suneli, this is a required ingredient in almost all lobio recipes. Utskho suneli is nothing more than blue fenugreek - an herb actively used in Mediterranean and Caucasian cuisines, and, unfortunately, poorly known among us. You can buy it at the market from seasoning traders (already in dry form).
• It is not necessary to use balsamic vinegar in the lobio recipe; you can use red wine vinegar. It is only necessary that it be natural.

How to serve bean lobio

Lobio is served both hot - then it will be the main course, and cold, as an appetizer. If you prepare very spicy lobio or lobio with walnuts, you can serve it as a dip, dipping pieces of bread or thick corn porridge into it. "Bread" is or.

Lobio recipe ingredients

To prepare classic red bean lobio you will need:

• red beans - 600 g
• onion or red - 400 g
• garlic - 2 cloves
• savory, coriander, utskho suneli - 0.5-1 tsp each.
• hot red pepper, black pepper - to taste
• fresh cilantro - 1 bunch (50-60 g)
• balsamic vinegar or tkemali
• vegetable oil - for frying
• salt, 3 bay leaves

How to cook red bean lobio

1. Pour cold water over the beans, add a bay leaf, add a little salt and cook for 2.5-3 hours, stirring occasionally, until the beans are soft.

2. 10-15 minutes before the end of cooking, remove the lobio from the heat, pour off the liquid, and crush the beans and mash them. If it turns out to be a dry mass, add a little bean juice (the water in which it was boiled). Then put it back on the fire to simmer.

3. Sauté chopped onion in vegetable oil. Chop fresh cilantro. For this purpose, use not the whole bunch, but a part (the other part will be used for serving). When they are ready, add the dry seasonings and mix everything together.

4. Place fresh and dry cilantro, utskho suneli, savory, pepper, garlic and a pinch of salt in a mortar. Grind them thoroughly with a pestle.

5. When the lobio is ready, add the frying agent, vinegar or tkemali and the ingredients crushed in a mortar. Return to the heat for another 5-1o minutes. Add salt if necessary. If you want to serve in clay pots (traditional Georgian serving), it’s time to transfer the food from the pan there and put it in the oven for 5-7 minutes.

6. Serve lobio topped with fresh cilantro (or parsley) and onion half-circles.

Recipe for lobio with ham

We're talking about adding ham to the lobio. You can replace it with dry or salted beef (such as basturma or rennet), chorizo ​​sausage, or even better - a combination of both. An incredibly tasty lobio recipe, a super protein option for our menu. The dish is served in Georgian restaurants.

• beans - 700 g
• ham - 400 g
• pork fat - 100 g
• garlic - 5 cloves
• onions - 3 pcs.
• coriander - 2-3 bunches
• pepper, salt
• tkemali
• dry basil

Prepare the beans: rinse them and soak them overnight in lightly salted water. In the morning, drain the water.

Place the beans in a clay pot (if you are cooking in a pot in the oven) or in a saucepan with a thick bottom. Pour clean boiled water (it should cover about 3 cm of the contents of the pan) and add the following ingredients: slices of ham, bay leaf, red pepper, savory, basil. Cook (bake) over low heat.

Note. If you cook with basturma or other dry meat, then it should also be soaked for several hours separately from the beans.

When the beans and meat are cooked (this will take 2-3 hours), mash with a wooden spoon and add a little boiled water if you want the lobio to be thinner. All that's left is to fill it up.

Separately, sauté onion and garlic in pork fat. Mix with lobio. Add tkemali and fresh cilantro. Season with salt and pepper if necessary.

Lobio with mushrooms

Lobio can be prepared in many different ways. A tasty, original version of lobio includes, for example, walnuts. Or mushrooms. In Georgia there are recipes for lobio with oyster mushrooms, but we will prepare it with champignons.

• dry beans - 200 grams
• champignons - 200 grams
• walnuts - 1/2 cup
• onion - 1 large
• garlic - 1 clove
• grape vinegar - 2 tbsp. l.
• khmeli-suneli - 1 tsp.
• salt - to taste
• vegetable oil for frying

lentil lobio rich in vitamins and minerals such as: vitamin K - 31.5%, silicon - 45.5%, iron - 13.3%, cobalt - 22%, manganese - 13.3%, copper - 13.7%, molybdenum - 19.3%

What are the benefits of lentil lobio?

• Vitamin K regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time and a decreased level of prothrombin in the blood.
• Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.

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