Classic red bean lobio recipe with photo and video

The classic red bean lobio recipe is a culinary creation of the peoples of the western part of Transcaucasia, part of their daily diet. Under the plain appearance of bean stew with ingenious cooking technology hides a gourmet and nutritious dish with lots of spices and spices.

Lobio is an important part of the Armenian, Azerbaijani and Georgian cuisines. It is cooked often and everywhere, each hostess has her own vision of the dish, the secret of cooking beans and a set of seasonings to give a unique taste.

Useful tips before cooking

A sure sign of bean readiness is a torn peel. The standard ratio of water / product during cooking is 2: 1.
When cooking lobio, it is recommended to slightly crush beans. Do not make extra efforts, otherwise you will get bean porridge with a consistency reminiscent of a cream.
Soak old beans overnight. The minimum time for softening is 4 hours, the optimal is half a day.
It is not recommended to mix several varieties of beans during cooking. A mix of legumes will negatively affect the stomach, since it is very difficult to properly prepare a dish from several varieties of beans. Each type requires a certain time for soaking and a different heat treatment.
Be moderate when using seasonings, fragrant herbs, hot spices. Try to focus on a few ingredients, rather than mix everything in a row.

Consider a few red bean lobio recipes.

Classic Georgian Red Bean Lobio Recipe

IngredientsServings: - + 4

beans 250 g
onion 1 pc
walnut 100 g
garlic 3 tooth.
tomato juice 200 g
apple cider vinegar 1 tsp
vegetable oil 2 tbsp. l
hot pepper 1 pc
salt, pepper to taste
greens for decoration

Calories and BJU per 100 gCalories: 89 kcalProteins: 3.5 gFats: 5.9 gCarbohydrates: 5.8 gSteps1 hour. 10 min. Video//www.youtube.com/watch?v=UNwUGj2eOzM

Sorting red beans. I rinse in water several times. Soak for the night to swell.
I drain the water, rinse thoroughly again. I put on the stove to cook for 50 minutes. I interfere with cooking.
I peel the onions, cut them into rings and send them to the pan. Fry in vegetable oil.
I clean the garlic, chop it in the press. Gently chop the walnut. I am mixing.
I put the garlic-nut mixture on the frying pan with onion frying, spread the beans. I put on a low fire. Add tomato juice, a little ground black pepper, salt. For a special taste, add a pod of pepper with a speck of lobio. Mix and carcass for at least 10 minutes.
I remove the frying pan from the stove, transfer it to a beautiful large plate, decorate with greens.

I serve the dish hot. I supplement with sliced cheese and corn tortilla.

Classic Chicken Recipe

Ingredients:

Chicken - 300 g
Onions - 1 little thing,
Red Beans - 300 g
Walnut - 100 g
Water - 3 cups,
Tomatoes - 3 things,
Red pepper, salt to taste,
Vegetable oil - 1 tablespoon,
Basil, cloves, coriander - to taste.

How to cook:

Beans are soaked in cold water, previously washed. Leave for 8 hours.
I drain the water, transfer it to the pan and pour a new one. I cook until ready for 1.5 hours. In parallel, I put the chicken in another bowl to cook. Cooking time depends on the portion you have taken. For less high-calorie dishes, I recommend taking a breast or fillet, as for a broth.
I spread the boiled chicken in a plate. I wait until it cools down. Cut into pieces. I remove beans from the fire. I put it in a colander and put it aside.
I'm cooking the roast. I start with a little beam cut into rings. Add tomatoes, cut into small cubes. Carcass over medium heat. Do not forget to stir. Then add crushed greens and chopped walnuts.
I pass the boiled chicken and cooked beans to the passivation. The carcass is 5-10 minutes on low heat. Add salt and pepper to taste.

Classic recipe in a slow cooker

Ingredients:

Red Beans - 2 tablespoons,
Adjika (tomato paste) - 1 small spoon,
Garlic - 2 cloves,
Onions - 1 head,
Fruit vinegar - 1 small spoon,
Butter - 1.5 tablespoons,
Vegetable oil - 1 large spoon,
Suneli hops - 1 small spoon,
Chopped walnut - 2 tablespoons,
Dill, saffron, basil, cilantro - to taste.

Cooking:

Sorting beans, soaking for 6 hours before cooking. I drain the water, move it into the multicooker tank. I pour fresh water so that the beans completely hide.
If there is a special "Beans" mode in the multicooker, set the timer for 60-80 minutes, depending on the manufacturer's recommendations. I use the standard Extinguishing program for lack of a special one. Cooking time - 70 minutes.
I check the beans for readiness. Legumes should thoroughly swell and soften, but retain their natural shape, not turning into a homogeneous gruel.
I clean the garlic and onions. Finely chop the vegetables. I throw to almost finished beans, 10-15 minutes before the end of the program. Add adjika.
I pour a small spoonful of fruit vinegar, send vegetable and butter to the multicooker. I add walnuts at will. The main thing is to pre-grind.
Salt and pepper, mix and continue to simmer.
When the slow cooker completes its work and the program shuts down, I add spices (black and red peppers), sunli hops and fresh herbs. I am mixing. I let it brew for 5 minutes.

Video recipe

I serve on the table, shifting to a deep dish. Bon Appetit!

Cooking Lobio with Eggplant

Ingredients:

Canned Beans - 400 g
Eggplant - 400 g
Garlic - 3 things,
Onions - 1 head,
Parsley - 1 bunch,
Salt, ground black pepper - to taste.

Cooking:

I relieve eggplant from bitterness in a simple way. Cut into slices, sprinkled with coarse salt. Leave for 15-20 minutes. Droplets will appear on the surface of the pieces. I wash vegetables under running water. I wipe it with a towel. That's all!
To save time, I use canned beans. I pour the liquid from the can into the pan and begin to stew the onions. Add chopped eggplant. Fry the vegetable until a light brown shade. 10 minutes is enough.
I throw the beans along with the remaining liquid into the pan. Add salt and pepper. I am mixing. Cook over medium heat for 10 minutes.
I chop the garlic with a special crush. At the end I add fresh finely chopped greens. Carcass 2 minutes.

I invite households to the table. Lobio serve hot.

How to cook lobio with meat and nuts

Ingredients:

Beans - 250 g
Pork - 400 g
Tomato paste - 3 large spoons,
Onions - 1 head,
Lavrushka - 3 things,
Vegetable oil - 3 tablespoons,
Mustard - 1 teaspoon,
Chopped walnut - 1 large spoon.

Cooking:

I wash the beans, pour cold water. I soak in a glass bowl for 6 hours. During soaking, I recommend changing the water several times.
I shift the beans into the pan. Pouring fresh water. I cook with the lid open for 80-100 minutes. I focus on the softness of legumes.
Thoroughly wash my pork with a towel. I get rid of the veins and gently cut into small pieces.
I warm the pan, pour oil. Spread the pork. I turn on a large capacity and fry until golden brown.
In another pan I am preparing a passion from onion. Thoroughly interfere, try to fry until golden brown.
I throw off the fried onion to the meat. Add beans, mustard, spices and tomato paste. You can put spicy and aromatic herbs.
I set the fire to minimum, pour a little water and languish in a frying pan for 20 to 40 minutes.

Cooking video

The dish will turn out to be very satisfying, especially from pork. Serve in a warm (preferably hot) form as an independent dish. Slice for easy addition and decoration of fresh vegetables.

Spices and Spices Georgian Lobio Recipe

Ingredients:

Beans - 500 g
Onion - 3 things,
Vegetable oil - 3 tablespoons,
Apple cider vinegar - 3 large spoons,
Walnut (chopped) - 4 tablespoons,
Tomato paste - 2 small spoons,
Garlic - 4 cloves,
Salt to taste.

SPICES AND HERBS FOR RECIPE:

Oregano - 25 g
Parsley - 25 g
Celery - 25 g
Basil - 25 g
Dill - 25 g
Paprika - 5 g
Coriander - 5 g
Cinnamon - 5 g.

Cooking:

Sorting beans. Mine several times. I leave in a cup of water for 6 hours. When soaking, I recommend changing the water, and then sorting the beans again.
I rinse again. I shift it into the pan and pour water. Cook over medium heat for 90 minutes.
I clean and finely chop the onion heads. For passivation, 3 pieces are enough. Browning in a skillet with vegetable oil. I send beans to the onion. I am mixing.
I boil vinegar for 2 minutes with spices and herbs. Finely chop the garlic (if there is no special press), mix with chopped walnuts. Add the mixture to the vinegar with herbs.
I shift the onions and beans into a large pot, put the tomato paste, pour 150 g of boiling water. I set the medium fire. I am mixing.
After two minutes I put the vinegar mixture with spices, garlic and nuts. Thoroughly interfere. Turn on the fire to a minimum. Leave for 3-5 minutes. Then I turn off the stove and let the dish brew for at least 10 minutes.

How to make lobio from canned red beans

Express recipe for lobio lovers. By using a canned product, we will reduce cooking time to 30 minutes. No soaking and repeated washing of beans!

Ingredients:

Canned beans - 900 g (2 cans),
Tomato paste - 2 large spoons,
Onion - 2 pieces,
Suneli hops - 1 teaspoon,
Vegetable oil - 6 tablespoons,
Wine vinegar - 1 tablespoon,
Garlic - 4 cloves,
Walnut - 100 g
Green onions, parsley, salt, pepper - to taste.

Cooking:

I chop walnut in a blender. I pass the cloves of garlic through a garlic squeezer. Add wine vinegar and finely chopped greens. Parsley and chives can be replaced with cilantro. Thoroughly interfere.
I fry the crumbled onion in a frying pan until golden. I stir so as not to burn. I put tomato paste in the passivation. Carcass on low heat for 4 minutes.
Spread the beans in a colander. Separate from fluid. Throw in a pan with the languishing mixture. Season, add suneli hops and coriander. Stir and languish for another 3 minutes.
I remove the beans from the fire, spread the nuts with garlic and herbs. To make the dish more aromatic, stir and leave to stand for 10 minutes.

Spicy Gurian Lobio with Walnuts

Ingredients:

Red Beans - 350 g
Onions of sharp varieties - 2 things,
Garlic - 4 cloves,
Peeled and chopped walnuts - 150 g,
Capsicum - 1 little thing,
Ground red pepper, salt to taste,
Cilantro, celery - to taste,
Suneli hops, turmeric - 1 teaspoon each.

Cooking:

Rinse the beans thoroughly, soak for 4 hours. Then I set to cook. When boiling, add water.
Finely chop the onion, without frying, immediately throw it into the pot with beans.
I chop the garlic, walnuts, peppers and herbs in a blender. This will speed up the cooking process.
I crush the beans with a rolling pin until the state of gruel.
In the finished beans with onions, I throw off the mixture from the blender. I am mixing. I simmer on low heat for at least 20 minutes.
At the end of cooking, pour seasonings, salt and ground red pepper. Leave for 20-30 minutes. After insisting, I serve on the table hot, decorating with fresh herbs on top.

Fragrant lobio in pots in the oven

Ingredients:

Red Beans - 500 g
Onions - 4 things,
Carrots - 2 things,
Garlic - 2 cloves,
Parsley - 1 bunch,
Salt - 10 g
Bay leaf - 1 little thing,
Vegetable oil - 2 large spoons,
Tomato paste - 2 tablespoons,
Spices to taste.

Cooking:

I perform the standard procedure with sorting, washing and soaking beans. Leave the beans for the night.
In the morning I shift to the pan. I pour cold water. I do not salt. Cook with bay leaf for 50-60 minutes (not fully prepared). I do not completely drain the water, leave it a little at the bottom.
I cook onion-carrot frying. I pass the onions, then put the carrots. I mix and do not allow burning. Ten minutes on medium heat is enough. At the end I add chopped garlic, diluted in water paste.
Mix, sprinkle spices. I prefer ground ginger and paprika. I'm chopping greens.
I turn on the oven to warm up to 180 degrees. I take a few pots, spread the ingredients in the following order: beans, sauteed with spices, fresh herbs. I repeat the layers. A total of 6 layers.
I cover the pots with lids. I put it in the oven for half an hour. Readiness indicator - strongly swollen and softened beans.

I get amazing lobio in red bean pots. Serving hot as an independent dish on the table.
An interesting fact from history

Traditionally, lobio was made from dolichos, an ancient leguminous crop. These are exotic ivory beans. They are oval in shape and have a white scallop. Now dolichos is widespread in India.

Most of the modern recipes of the Transcaucasian lobio are based on ordinary beans, so do not bother looking for the fruits of a climbing plant of the legume family, exotic for Russian lands.

Which beans to choose for lobio?

Different types of beans are used in cooking, but most housewives prefer to cook from red, which is well-digested, retains its shape better, without turning the dish into gruel, with proper cooking. You can use green legumes or canned beans (for cooking in a limited time).

The benefits and harms of beans

The main ingredient in lobio is a source of plant proteins and fiber. Red bean variety contains 8.4 g of protein per 100 g, a large number of vitamins (B-group), contributing to the improvement of the nervous and immune systems. Beans are rich in useful minerals and substances: iron and sulfur, zinc and potassium.

The harm caused to the body from eating legume dishes is directly related to the wrong cooking technology. Beans are strictly forbidden to eat raw. Beans are recommended to soak, leaving overnight, and cook for at least 40-50 minutes.