2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Georgian Lobio is a green bean dish that is very common among the Transcaucasian peoples. It can have many design options and additional ingredients. We've rounded up some of the most common and mouth-watering recipes for this gourmet dish.
Georgian Lobio with egg
You will need: one kilogram of dry white beans, two hundred grams of butter (preferably ghee), three onions, three eggs, several sprigs of various greens (parsley, savory, dill, tarragon, mint, basil), s alt to taste.
Pour a couple of glasses of water into a saucepan and bring it to a boil. Rinse the prepared beans under cold water, pour into boiling water and cook until tender (usually this process takes one to two hours) with the lid closed. After about half an hour, add finely chopped onion to the pan.
When all the water has boiled away and the beans are boiled, season them with s alt and chopped herbs, then simmer the mixture for about ten minutes. Now add the beaten eggs to the pan, makingmix a few holes to get them inside. Cover and simmer until eggs are cooked through.
Georgian lobio recipe with nuts
Ingredients: half a kilo of dry beans, half a glass of walnuts, three onions, a couple of cloves of garlic, herbs (dill, cilantro, basil, savory), s alt to taste.
Cook the soaked white beans and pour them into a colander. The broth cannot be poured out - it will still come in handy. Cool the beans and squeeze them out. Now crush the nuts, garlic, a sprig of cilantro and s alt and dilute with a couple of tablespoons of broth. Add the chopped onion, the remaining greens, the squeezed beans, pour this mixture into the beans and mix thoroughly. Served with dill.
Georgian green lobio with meat
For this recipe you need: three hundred grams of beans, the same amount of meat (lamb or beef), one onion, two cloves of garlic, vegetable oil, herbs (cilantro, mint, parsley), pepper and s alt to taste.
Cut the meat into small pieces, sprinkle them with pepper and s alt and fry under a closed lid. Now chop the onion and stew with the meat for fifteen minutes. Pour some broth or water into the pan, add red or white beans to it and simmer the lobio with the lid closed until tender.
But that's not all! When the dish is almost ready, mix it with chopped herbs, garlic and black pepper, simmer it for another five minutes, then remove from heat and leave underlid for another half an hour.
How else can you cook Georgian lobio?
One of the most common cooking methods is with pomegranate seeds. These two seemingly incompatible tastes create, nevertheless, an interesting contrast, and also give the dish a truly Caucasian flavor. If you are not afraid to experiment, then be sure to try making lobio with pomegranate. This dish will become a masterpiece of your festive table, and will pleasantly surprise your guests. A less gourmet option is red bean lobio. This dish is best served with lavash - this is how the real spirit and atmosphere of the Caucasus is preserved.
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