Classical Georgian white bean lobio

Step-by-step preparation

Cooking time: 2 hr 10 mins

1. STEP 1

   

   How to make lobio from white beans in a classic Georgian way? Experienced housewives let the beans soak the night before cooking. After this, it becomes softer, cooks faster, and the risk of gases in the gastrointestinal tract is reduced.

2. STEP 2

   

   First, completely submerge the beans in cold water overnight. In the morning, rinse, place in a saucepan, and pour water two fingers above the level of the beans. Cook in a saucepan on the stove over low heat for about an hour and a half and carefully monitor the heat. When cooking beans in Georgia, bay leaves are added.

3. STEP 3

   

   The second significant ingredient after legumes is onion. There must be a lot of it. Peel the onion, finely chop and simmer in vegetable oil. It is advisable to simmer the onion for a long time, but do not let it fry. Read about how to choose the ideal frying pan, as well as how to choose the right vegetable oil in separate articles, links at the end of the recipe.

4. STEP 4

   

   It's time for walnuts. Chop them with a knife or pound them in a mortar.

5. STEP 5

   

   Prepare the spices to season our lobio. Peel 3-4 cloves of garlic, finely chop half a chili pepper (you can take dry hot pepper), take a teaspoon each of suneli hops and ground coriander seeds, you can add wine vinegar for a sour taste.

6. STEP 6

   

   Drain off some of the broth and leave it, we may need it. Crush the beans. Some of the beans should remain whole, and some should be chopped, but it should not turn into a puree. In Georgia, a special wooden device is used for this. I use a regular potato masher.

7. STEP 7

   

   Now add stewed onions, chopped walnuts, spices to the lobio and stir.

8. STEP 8

   

   Add chopped garlic, chili pepper, and wine vinegar there. In the absence of wine vinegar, you can replace it with apple cider vinegar. Stir and, if necessary, add some of the drained bean broth. Lobio should not be too thick. Simmer everything together for another 15 minutes.

9. STEP 9

   

   At the end, add chopped greens to the almost finished lobio. In Georgia, cilantro and celery are usually added. I added parsley and a little dill.

10. STEP 10

    

    Lobio can be eaten as a hot main course, but lobio is also served cold as an appetizer.

Comments on the recipe

Eleno4ka

20.12.2023

4.6

I prepared classic Georgian white bean lobio. The beans were soaked overnight and boiled in the morning until soft with the addition of a bay leaf. I fried the onions in vegetable oil until transparent, added chopped walnuts, seasonings, and boiled beans (cooked some of the beans). I simmered everything together for 15 minutes. In the absence of grape vinegar, I added lemon juice. From the greens, like the author, I took dill and parsley. It turned out very tasty, moderately spicy, aromatic! Thanks for the recipe, hallen-bunny!

Oma-Shu

20.12.2023

5

As they say - delicious, period: DThank you for the recipe, the most important thing is that the preparation is very simple and relatively short (not counting soaking and cooking the beans, but here the presence of a person is not particularly necessary)

Veronica

20.12.2023

4.7

I made lobio according to your recipe, it turned out very tasty. Thanks to the author

angela

20.12.2023

5

An excellent Georgian recipe for cooking beans in sauce! I made a gorgeous white bean lobio, classically Georgian, using this wonderful recipe. The dish is simple and incredibly tasty. The taste of the dish is very harmonious and rich. Thank you very much for the recipe!