Recipe for Georgian red bean lobio with photo. How to make lobio from green beans in a slow cooker

History of the spread of lobio

A dish like canned bean lobio,

belongs to the recipes of Georgian cuisine. Taking into account the fact that Georgia has long been inhabited by a large number of different nationalities, and its territory is divided into areas of compact residence of certain nationalities, there are currently about 30 recipes for lobio.

The dish is based on beans, but all recipes differ in the presence of meat ingredients, the use of different varieties of beans and the use of different spices, which are most popular in the area of Georgia, which is present in the name of the recipe.

There is both meat-filled lobio and vegetarian options. Veal and lamb are ideal for this dish, but there are recipes with poultry and pork. Beans are also selected white, colored or red, of various sizes and configurations, used in a certain region of Georgia. Dishes also differ in the temperature at which they are consumed; in some places the dish is consumed cooled, in others in a heated form, and in some places in a hot form. Some recipes call for beans to be eaten slightly undercooked.

Moreover, lobio, as a simple and accessible dish for all segments of the population, has become widespread throughout the Caucasus region; recipes for this dish have appeared with Armenian, Azerbaijani and recipes from other nationalities inhabiting the Caucasus.

Canned red bean lobio

Red beans - 1 can
Bulbs - 2 medium heads
Garlic - 4 medium cloves
Shelled walnuts - 100 g
Cilantro - 1 large bunch
Basil – 1 medium bunch or 1 tsp. powder
Khmeli-suneli - 1 tbsp. l. powder
Red pepper - 1 tsp. powder.
Tomato paste - 2 tbsp. l.
Apple or wine vinegar - 1 tbsp. l.
Olive oil – 150 g
Salt - add to taste

Depending on the area where lobio is widespread, certain types of spices are added and different varieties of beans are used.

Preparing lobio from canned red beans is done when there is a shortage of time, when it is not possible to pre-soak this legume in salted water and boil until fully cooked. Of course, the aroma of canned food cannot compare with freshly boiled beans.

Cooking features

Lobio from canned beans is so simple to prepare that it is difficult to spoil it. However, knowing some of the subtleties won’t hurt.

When cooking, you should not mix canned beans with dry beans, as their cooking time varies greatly.
Without onions, the beans will not even remotely resemble lobio; it is unacceptable to exclude it from the recipe.
Herbs and spices have a strong influence on the taste of the finished dish. A distinctive feature of Georgian cuisine is the use of hot seasonings, aromatic herbs and herbs. If you don’t eat spicy food, you can choose a recipe without pepper, but be sure to use herbs and spices. It is better to give preference to cilantro, saffron, tarragon, and mint. If you don’t want to make a fragrant bouquet yourself, you can use the complex seasoning hop-suneli, but keep in mind that it contains pepper.
Traditional lobio recipes include walnuts. Their use is desirable, but not required.
Canned beans are quite salty, so there is no need to add salt when preparing lobio from them.

Lobio can be prepared from different types of canned beans, choosing the recipe that suits you best.

A simple recipe for lobio from canned beans

canned red beans – 0.42 kg;
tomato paste – 70 g;
garlic – 3 cloves;
onions – 100 g;
ground coriander - a pinch;
fresh cilantro – 50 g;
vegetable oil – 20 ml;
khmeli-suneli - to taste.

Cooking method:

Open a can of beans and place them in a saucepan along with the juice. Add tomato paste, stir. If you have canned beans in tomato juice, you do not need to add paste.
Peel the garlic cloves, cut them and remove the central part. Finely chop the rest with a knife, place in a small container, and fill with vinegar.
Tear the greens with your hands.
Peel the onion and cut into thin half rings.
Heat the oil in a frying pan, put the onion in it. Saute it until transparent.
Place the herbs, garlic and onion in the pot with the beans. Add seasonings. Heat over low heat and simmer for 10 minutes.

Canned bean lobio can also be served cold. However, even if you are going to serve the dish as a cold appetizer, it must first be heated and then cooled so that its taste is uniform and harmonious.

Georgian red bean lobio recipe with photo

Soak the beans in cold water overnight or for at least 3-4 hours.
Then we change the liquid - fill the beans with clean water and boil. Cook for 5-10 minutes and drain the first broth. Wash the beans, add new water and bring to a boil again.
Boil over low heat without a lid for about two hours. Cooking time greatly depends on the type and age of the beans, so after an hour of cooking, you can periodically taste the beans. When the beans are soft and cooked, remove the pan from the stove. Drain and save the liquid - it will be useful during the cooking process.
Next, you need to puree half the beans. You can do this directly in the pan, visually dividing the contents into 2 equal portions and mashing one part with a masher. Or transfer half the beans to another container, crush and return to the pan. If the mass turns out dry, add the broth previously drained from the beans until the desired consistency is obtained. Lobio is prepared both thick and quite liquid - it all depends on personal preferences.
Chop the whole onion with a knife and fry in hot oil until golden.
Mix beans with chopped onion. Simmer the mixture over low heat.
Finely chop the garlic cloves and cilantro and add to the bean mixture. Add suneli hops, coriander, and vinegar.
Stir, salt and add hot pepper. The amount of garlic and other additives can be varied to taste, but in any case the dish should not turn out bland!
Serve Georgian red bean lobio hot.

Bon appetit!

Lobio of canned red beans with nuts

red beans canned in their own juice – 0.42 kg;
walnuts – 100 g;
garlic – 4 cloves;
cilantro – 50 g;
tomato paste – 50 g;
wine vinegar (3 percent) – 20 ml;
onions – 0.2 kg;
vegetable oil – 50 ml;
hops-suneli, dried basil - to taste.

Cooking method:

Cut the onion into small cubes and fry in vegetable oil.
Pour the contents of the can of beans (along with the liquid) into the pan with the onions. Simmer over low heat for 10 minutes.
Grind the nuts through a meat grinder.
Finely chop the greens with a knife.
Pass the garlic through a press.
Mix garlic, tomato paste, nuts, herbs, seasonings. Add this mixture to the beans, stir, simmer for a couple more minutes.
Add vinegar, stir and remove from heat.

Lobio made from canned red beans with nuts is a fairly satisfying dish. It does not require any additions, including meat.

Recipe 2: Lobio with red bean meat

Red beans are the richest source of fiber. It gives an extraordinary feeling of satiety. WHO (World Health Organization) recommends consuming 20-40 grams of fiber daily; it helps remove toxins from the body and stabilize blood sugar levels. These calories do not make you fat, so you don’t have to be afraid and cook red bean lobio every day.

Ingredients

: red beans (500 grams), lamb pulp (600 grams), tomatoes (600 grams), onions (2-3 pcs.), garlic, regan (basil), garlic (4-5 cloves), cilantro, dill, hot pepper, salt, vegetable oil.

Cooking method

Pre-boil the soaked beans for 1.5 hours. We prepare the meat for lobio at the very beginning. Cut into small pieces and fry in vegetable oil for about half an hour. Add chopped onions, peeled and diced tomatoes. Finely chop the greens and peppers, chop the garlic in a garlic grinder - add everything to the meat in a frying pan. Grind the beans, mix with the remaining ingredients, leave to simmer for another 5-7 minutes.

Canned white bean lobio

white beans (canned) – 0.42 kg;
garlic – 4 cloves;
fresh basil – 20 g;
fresh cilantro – 20 g;
walnuts – 100 g;
carrots – 100 g;
onions – 0.2 kg;
vegetable oil – 100 ml;
wine vinegar (3 percent) – 20 ml;
khmeli-suneli - to taste.

Cooking method:

Open the can of beans, pour the liquid from it into a cup, and place the beans themselves in a bowl.
Chop the greens.
Cut the peeled carrots into thin strips. You can also chop it using a Korean salad grater.
Peel the onion and cut it into thin half rings.
Grind the nuts with a blender and fry in a frying pan without oil for 2-3 minutes.
Remove the nuts from the frying pan, pour half of the oil specified in the recipe into it, add carrots and chopped herbs. Sauté them for 5 minutes.
In another frying pan, heat a second portion of oil and fry the onion in it.
Add two tablespoons of beans to the nut butter, mix them with a blender, while simultaneously turning the beans into a puree.
Combine the beans mashed with nut butter with whole ones, add carrots, herbs and onions, season and mix.
Add vinegar and stir again.

Lobio prepared according to this recipe can be served as a cold appetizer. If it is assigned the role of a main dish, then you need to add the liquid drained from the jar and simmer in it for 10 minutes.

Recipe 7: Georgian white bean lobio (with photo)

200 g beans
2 tbsp. l. Tkemali sauce
2 tbsp. l. tomato paste
salt to taste
2 cloves garlic
greens to taste
1 tsp. vegetable oil

Soak the beans in warm water overnight, after rinsing them. In the morning, salt the water and transfer the swollen beans to a pan with a non-stick bottom or a cauldron or stewpan. Pour water in a ratio of 1:4 and boil for 1.5-2 hours, bringing to a boil, and then reducing the heat. If desired, add bay leaves and other spices, such as thyme, during the boiling process. If you want to reduce the cooking time for legumes, add 1 tsp to boiling water. baking soda, boil the beans for about 10-15 minutes, and then drain in a colander, rinsing them of soda, and change the water. After this, boil the beans for 30 minutes - they will be completely ready!

Place the boiled beans in a colander, removing the water, and then place them back into the pan. Add Tkemali sauce and tomato paste.

Chop the washed greens and add them along with salt and other spices to the pan with the beans. Peel the garlic cloves, rinse and press into a container.

Place the pan with the contents again on the stove and bring to a boil, stirring gently.

Remove the container from the stove and place the lobio in portioned plates. Serve with fresh herbs, slices of bread or toast.

Lobio is a popular Georgian dish consisting of boiled beans with spices. There are many variations - sometimes lobio is prepared with nuts, tomatoes, sweet peppers, and supplemented with pomegranate seeds. There are even meat options for the dish. But the main “companions” of beans are still cilantro, garlic, vinegar and fried onions.

Today we'll look at a basic red bean lobio recipe. Thanks to boiled beans, the dish turns out thick, rich, satisfying and enveloping. And spices and spices give an amazing aroma and enhance the taste.

Ingredients:

dry red beans - 800 g;
onions - 3 heads;
cilantro - a large bunch;
garlic - 5-7 cloves;
hops-suneli - 3 teaspoons;
ground coriand - 2 teaspoons;
red hot pepper - to taste;
salt - to taste;
wine vinegar - 30 ml;
vegetable oil - about 50 ml.

Canned green bean lobio

canned green beans – 0.84–0.96 kg (2 cans);
carrots – 0.2 kg;
onions – 0.2 kg;
tomatoes – 0.2 kg;
ground paprika – 5 g;
vegetable oil - how much will be needed.

Cooking method:

Remove the skins from the onions and cut into halves of rings.
Peel and grate carrots to make Korean snacks. If you don’t have one in the house, you can use a regular grater with large holes.
Pour a little oil into the pan, add vegetables and fry over low heat until they become completely soft.
Add the contents of the cans of beans to the pan, season and simmer for 10 minutes, covered.

The dish looks very appetizing, and it is not too high in calories. If you want it to be truly dietary, you can not fry the vegetables, but immediately stew them with beans, but then the heat treatment time will have to be slightly increased.

Lobio in Georgian

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.

Lobio from canned beans with minced meat in a slow cooker

canned beans (white or red) – 0.42–0.48 kg;
minced meat – 0.2 kg;
onions – 100 g;
tomato – 150 g;
wine vinegar (3 percent) – 5 ml;
garlic – 1 clove;
vegetable oil – 20 ml;
hops-suneli, salt - to taste;
fresh cilantro – 50 g.

Cooking method:

Pour boiling water over the tomatoes, peel and cut into small cubes.
Finely chop the onion and garlic.
Pour oil into the multicooker bowl, add onion and garlic. Select the "Frying" or "Baking" mode. Fry the vegetables for 5 minutes, then add the minced meat and fry for another 10 minutes. Add the tomatoes and cook in the same mode for another 10 minutes.
Add the contents of the can of beans to the multicooker bowl, add salt and season. Turn on the “Soup” program or similar for 5 minutes.
Add vinegar, stir. Leave the lobio for half an hour in heating mode.

Lobio made from canned beans with minced meat is eaten hot.

Lobio made from canned beans cooks much faster than from dry beans, but the taste is no less pleasant. This hearty dish can be served either hot or cold.

A popular Georgian dish, lobio, is traditionally prepared from dried legumes of various varieties, mainly red beans. But due to the preliminary preparation of the products - soaking the beans - the cooking process is delayed for hours, or even days.

If you like Georgian cuisine, you love simple, hearty dishes, but you don’t have time to go through the complicated stages of cooking, make lobio from canned beans. The result will please you.

Megrelian bean lobio

This method of cooking is popular in the western Georgian regions. The dish in this variation goes great in combination with different types of meat and vegetables. The difference from other options is that the beans are not completely boiled.

You will need:

Beans (red variety) – 1 cup
Bulbs – 2 pieces
Garlic – 5 cloves
Walnuts - a large handful
Coriander (ground) – half a teaspoon
Hot peppers
Parsley and other herbs
Rast. oil.

The beans must be prepared by first sorting out the crushed grains and rinsing them under cool water.
Soak the beans for several hours. The most convenient option is to leave it overnight.
Place the grains in a saucepan and add water (proportions: one part beans to three parts water).
Cook for 1 hour.
10 minutes before the end of cooking, move the beans so that the water drains from them.
Peel the onions and chop into small pieces.
Chop garlic and walnuts.
In order to fry, you need to fry the onion and garlic in a heated frying pan with a small amount of oil. When golden brown, add the walnut mixture.
The boiled beans need to be crushed a little. To do this, it is convenient to take a masher. But this must be done in such a way that most of the beans remain intact, and the resulting mass is slightly heterogeneous. This step is required.
Chop the greens very finely and combine with roast, beans and your favorite seasonings.
Leave the lobio to simmer for 5-10 minutes so that it absorbs the aroma of herbs and spices.

This option is recommended to be served hot and as a side dish.

Lobio from canned beans - general principles of preparation

You can prepare lobio from red, white, or green canned beans. It is advisable that the legumes be without tomato or other filling, without preservatives. The principle itself is simple:

Onions, cut into rings or half rings, are fried over low heat until golden.

Add beans from a jar to the onion and mix.

Add tomato paste as desired and simmer until the liquid has evaporated by half.

Add chopped herbs, in the original - cilantro, chopped garlic, crushed walnuts, pomegranate juice.

Bring the lobio to readiness.

It's hard to mess up the basic recipe, it's really simple. It can also be interpreted by changing, adding, removing certain ingredients of the dish. But when experimenting, do not forget that there are still moments that will come in handy so that the dish turns out really the way it should be: tasty, aromatic, satisfying.

Do not mix dry legumes with canned ones, use only one type.

If you don't like onions, then this dish is not for you. Onions must be included in the lobio; it is unacceptable to exclude them.

Don’t forget about herbs and spices; after all, lobio is a dish of Georgian cuisine with the traditional use of aromatic herbs, herbs, and hot seasonings. Saffron, tarragon, mint, and cilantro are good in this dish. You can also use a ready-made mixture - hops-suneli.

The classic lobio recipe contains walnuts. But in the absence of them, they can be excluded from the recipe.

Before adding salt to a dish, taste it - canned beans contain salt and there is a chance that you will over-salt.

Now, knowing the basic subtleties, you can calmly start preparing an unusual but delicious dish like canned bean lobio, and our carefully selected detailed recipes will help you.

Dietary snack for fasting days

We offer a recipe for lobio from canned red beans in Georgian style. This snack is considered dietary and very healthy. And the taste of the dish is no worse than when cooked with regular red beans. Add cilantro and spices based on your taste preferences.

Compound:

2 b. canned red beans;
2 onions;
3-5 tbsp. l. tomato paste;
2-3 garlic cloves;
cilantro;
½ chili pepper;
1 tbsp. filtered water;
vegetable oil;
salt and spice mixture.

Preparation:

Place the beans in a colander to drain excess liquid.
Peel the onion and finely chop into cubes. Saute the onion in vegetable oil until it acquires a golden hue.
Then add tomato paste to the pan, mix it with onions and fry for several minutes.
Now we need to add water, wait until it boils, reduce the heat and add the canned beans. Simmer the lobio until the excess liquid evaporates.
Chop the cilantro, chili pepper and garlic cloves and add them to the rest of the ingredients in the pan.
Season the lobio with a mixture of spices and salt and simmer the dish until cooked. There should be no excess liquid left in the pan.
To give Georgian lobio an exquisite aroma, garnish it with mint leaves before serving the dish. And it’s best to wash down this dish with Tarragon.

Lobio from canned beans - subtleties

In Georgia, every housewife knows how and loves to cook lobio, like we do in Russia, for example, cabbage soup. Essentially, these are the most ordinary beans in a fragrant spicy sauce. Due to the fact that beans go well with many foods, any recipe can be adjusted: you can add meat, mushrooms, canned fish, eggs, pomegranate, cheese, nuts, etc. to the dish. The only thing that is undesirable to change is the presence of garlic, spices and, if possible, colorful cilantro in the dish. It is because of such easy changes in recipes that lobio always turns out to be different in taste.

Lobio is prepared in portions in pots, cocotte makers, special forms, or in large portions in heat-resistant dishes. The dish can be stored in the refrigerator for up to one week and will become not only a hearty hot dish, but also an excellent cold snack. Traditionally, lobio is served with khachapuri or lavash, but it will be no less tasty with homemade freshly baked bread.

This lobio can be prepared in just 30 minutes. It's not just delicious, it's unforgettably delicious! Today I really wanted something unusual for dinner, and time after work, as always, is running out. A quick inventory check revealed that there were two cans of beans and nuts in the house. This means that the dish is almost ready...

The family ate in silence. Then they silently went for more. At first I thought there was something wrong with the dish. But it turned out that my friends were so busy with dinner that they forgot, as usual, to give the chef feedback. Then my daughter, who doesn’t eat beans at all, said: “This is lobio... I just can’t...” - What do you mean? - I say you can’t? - "I can not stop". Well, the adult half of our cell allowed themselves some red wine for this dish. Great combination, let me tell you! Once mine were speechless, all the well-deserved compliments were received! Ta-dam!!! Enough rhetoric, here's the recipe:

Canned red beans 2 cans of 450 ml onions 2 pcs. vegetable oil6 tbsp. l. tomato paste 2 tbsp. l. khmeli-suneli 1 tsp. ground coriander (optional) 1 tsp.

For refueling

Walnuts 100 g garlic 4-5 cloves wine or balsamic vinegar 1 tbsp. l. greens (cilantro, parsley, green onions)

In fact, lobio can be made without nuts. But, of course, it tastes better with them. There are two options, choose according to your taste. Nuts can be ground very finely in a blender, almost into a nut paste. I really like this option. The second option is to crush the nuts with a rolling pin. In this option, there will be pieces of nuts in the lobio, which is also hard not to like.

Squeeze the garlic through a press.

Mix the garlic with nuts, add wine or balsamic vinegar. Mix the dressing.

Finely chop the greens. Ideally, of course, cilantro. I had parsley and green onions.

The onion should be cut into small cubes as usual.

Add vegetable oil to a heated frying pan and add onion. Fry the onion over low heat for about 10 minutes. We don't want the onions to burn or brown too much. Ideally, it should become transparent from the oil and turn slightly golden.

Add tomato paste and fry over low heat along with the onion for 3 minutes.

Open the beans and place in a colander.

Place beans in a frying pan with onions. Add your favorite seasonings - suneli hops, coriander. There must be coriander in the lobio, that's right. Of course, it is included in khmeli-suneli, but I always want to add another spoonful of coriander. Simmer for three minutes over low heat.

Remove the beans from the heat and add a tablespoon of wine or balsamic vinegar. I haven’t tried it with a simple one - I think it’s better not to risk it. Then add nuts and herbs and mix everything carefully. Let the dish sit for about 10 minutes so that the flavors and aromas blend. Can be served both warm and cold. This is lobio made from canned beans. To be honest, I like it even more than the restaurant version. Bon appetit!

From the Georgian language this mysterious word is translated as “beans” and indicates the main ingredient. There is debate about the essence of lobio: it can be in the form of a salad, hot, a main course or an appetizer. One thing remains unchanged - it is always satisfying and Georgian-style.

How to cook delicious lobio

From a technical point of view, this dish does not need detailed descriptions of the process: you just need to know the recipe for lobio from red beans in Georgian style, with mushrooms or any other variation, and mixing the ingredients and heating it will not be difficult. Especially if you take ready-made beans - canned, which eliminates the need to cook them. However, even here there are several tricks that affect the taste of the final dish:

If possible, it is advisable to use fresh red beans or can them yourself.
Lobio is Georgian cuisine, so you can’t go without spices and seasonings. Don't like spicy food? Take at least garlic, a bunch of parsley, coriander and tarragon.
A successful lobio is a well-chosen bean. It must be a red variety with a very tender shell, since the beans need to be crushed after cooking.
Like any legumes, dried beans need to be soaked in boiled, cooled water or beer and placed in the refrigerator. Exposure time – from 12 hours to 24 hours. The same liquid is then used for cooking.
For lobio in a slow cooker, you don’t need to soak the beans overnight - 4-5 hours is enough.

Classic recipe

The traditional cooking scheme allows you to serve any side dish with lobio, since the dish consists of 2 main components and a large number of spices:

red beans – 300 g;
onion – 1 pc.;
kondari (savory) – 1/4 tsp;
coriander – 1/4 tsp;
wine vinegar – 20 ml;
vegetable oil - by eye;
saffron – 1/4 tsp;
dried mint – 1/2 tsp;
fresh basil, dill, parsley - 1 bunch each.

Preparation:

Pour water over the beans, focusing on a ratio of 1:4 - the liquid should just barely cover it. Readiness occurs 3.5 hours after boiling. You can check this with a wooden spoon: if the shell bursts, it's time to move on to the next step.
Coarsely chop the onion and simmer in water with vegetable oil. Add wine vinegar with beans, turn off heat. Leave in the pan, covered, after adding salt.
Gently mash the ingredients with a spoon: you should get a pressed mass, without turning into a puree. Sprinkle with dry spices and chopped herbs, place in an enamel or glass bowl.
It is recommended to place the classic lobio of stewed red beans on the table while still warm, in a common bowl.

Lobio in Georgian

For a proper hot dish you will need:

dry beans – 420 g;
vegetable oil – 1 tbsp. l.;
onions – 2 pcs.;
cilantro - a bunch;
hops-suneli – 1 tsp;
wine vinegar - 1 tbsp. l.;
salt - to taste;
ground pepper – 1/2 tsp.

Preparation:

In a traditional dish, the beans are left firm, there is no need to mash them, but they should be easy to bite. For proper cooking inside and out, professionals advise pouring either distilled or pre-boiled water into the pan.
The beans are placed in a saucepan, covered, and brought to a boil over low (!) heat. Cooking is carried out under the same conditions, so it will take a long time.
When the water begins to evaporate, you need to add boiled warm or hot water to the same level - to cover the beans.
The cooking time varies between 3-4 hours: less for young beans, more for old ones. At the same time, they must be stirred with a spatula, not allowing them to stick to the bottom.
Towards the end of cooking the beans, chop the onion and simmer in a saucepan. Move the beans there, turn off the heat: no need to fry.
Then all that remains is to add salt and red pepper, season with wine vinegar and suneli hops, chopped cilantro and parsley. Georgian bean lobio is ready to serve.

With mushrooms

Using the above recipes, you can endlessly add new vegetables to them, complicating the dish - as, for example, it turns out in lobio from canned beans with champignons:

carrots – 1 pc.;
corn oil – 1 tbsp. l.;
red beans – 1 tbsp.;
onion – 1 pc.;
champignons – 210 g;
soy sauce – 50 ml;
greens - to taste;
black pepper - a pinch.

Preparation:

Rinse a glass of beans, bring to a boil, but do not boil - they will be tough. Drain all the water from the pan, add new water, but this time boiled water. Cook without salt, low heat.
Wash the mushrooms and cut into large pieces. Fry with onions, grated carrots and peppers in corn oil.
Add soft beans, pour in soy sauce. Simmer for a quarter of an hour, covered with a lid. Scatter the greens over the dish at the time of serving.

Recipe for bean lobio with tomato

A lean and light version of the dish for those who want to reduce calories and stress on the body as much as possible. Lobio contains only plant products that will be stewed - no frying. To work you will need:

green beans – 200 g;
red beans – 180 g;
tomatoes – 3 pcs.;
walnuts – 60 g;
coriander – 1 tsp.

Preparation:

Stew the pods in a saucepan until soft, boil the red beans without salt, and transfer them there.
Wash the tomatoes, blanch, cut into large pieces. Add to the saucepan, pepper, simmer covered.
When the tomatoes become a uniform mass, season with ground coriander.
Grind the nuts and scatter them over the dish.

With meat

Since the general recipe for red bean lobio is pretty much the same, even with the addition and subtraction of optional ingredients, try a new cooking method - in a pot - for a change. The dish will receive a different taste and aroma from the classic one, the juicy meat will be more saturated with the smell of herbs, the beans will be baked and dense.

lamb on the bone – 350 g;
red beans - 1 tbsp.;
onion – 2 pcs.;
cilantro - a bunch;
tkemali sauce – 220 ml;
ghee - for frying;
pepper mixture – 1 tsp.

Preparation:

Boil the beans using the technology discussed above, and cook the lamb until half cooked. Remove the meat from the bone and cut into large pieces.
Rub the lamb with black and red pepper, fry with onions in a saucepan until crusty.
Add tkemali sauce and beans, stir. Simmer for 10-15 minutes, covering tightly with a lid.
Season with chopped cilantro and add a few other spices if desired.

From canned beans

The simplest recipe that saves a lot of time because all the ingredients are already ready to use:

red beans in a jar – 420 g;
tomato paste – 70 g;
garlic cloves – 3 pcs.;
any vinegar - 1 tbsp. l.;
onion – 1 pc.;
coriander – 1/2 tsp;
greens - a bunch.

Preparation:

If the beans were canned in tomato sauce, you don't need the paste. If not, you should mix these components in a clay pot (cauldron).
Tear the greens by hand, peel the garlic, remove the stem, finely chop the cloves, and pour in vinegar.
Carefully chop the onion, bring to transparency, add the beans.
Add spices and herbs last.

How to cook bean lobio in a slow cooker

The quantity of each product and the general list of ingredients does not depend on how you decide to process them: in a saucepan, saucepan, pot or slow cooker. Use any of the previously proposed recipes for lobio made from dry or canned red beans, with meat or mushrooms. The volume of food is measured using special glasses: for a family of 3 people, it is recommended to take 4 glasses of beans and an onion, and an arbitrary amount of seasonings. The cooking process will look like this:

Wash the beans and place them in the slow cooker. The water level is slightly higher than the food level.
Set the “Extinguishing” mode with the lid closed. Timer for 1.5 hours.
Add spices, chopped garlic cloves and onion pieces, add salt and cook on “Stew” for another 1 hour.
Lobio from a canned product cooks faster because all the ingredients are put together.