Hot Lobio with Red Beans
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
4
Description
Beans – red, green, white, snap, speckled... Dozens of varieties and types. All this diversity is collectively called "lobio" in Georgia. It is a product that everyone eats everywhere, both cold and hot. It can be made into salads, fillings for pies, and various snacks. Soups are also cooked with it. By adding fried chicken to lobio, you get a wonderful hot dish. There are countless variations of methods and ways to prepare it. Here is one of them – hot lobio with red beans. You can also add ucho-suneli and homemade Georgian adjika to the lobio.
Ingredients
- Cilantro - 1.8 oz
- Parsley - 1.8 oz
- White Beans - 8.8 oz
- Celery salt - 2.1 oz
- Onion - 11.5 oz
- Basil - 1.8 oz
- Celery stalk - 3.5 oz
- Mild Chili Spice - 0.4 oz
- Garlic - 1.1 oz
- Baku Tomatoes - 4.6 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Sort the beans, removing any broken, damaged, or unmarketable beans. Then rinse them 5-10 times under running room temperature water. After that, cover the beans with cold water, using a volume that is 4-5 times greater than the amount of beans, and leave them in a cool place for 10-12 hours.
Step 2
After the specified time, rinse the beans again and cover them with cold water in a 1:1 ratio. Bring to a boil over high heat. Use the lid only at the very end, and only after the lobio has been removed from the heat.
Step 3
Add a bay leaf, a stalk of celery, and one whole onion, then reduce the heat so that the lobio simmers rather than boils. It is essential to stir gently and periodically to prevent sticking.
Step 4
Chop the remaining onion (about 125 grams) into small cubes.
Step 5
Finely chop the garlic, then grind it together with the chili pepper and coarse sea salt in a mortar until it reaches a paste-like consistency.
Step 6
When there are 10-15 minutes left until the beans are fully cooked, remove the celery stalk and onion from the broth, then gently stir in the chopped onion, half of the chopped herbs, and the crushed garlic with pepper.
Step 7
Constantly stirring, bring the beans to readiness. After that, remove from heat and season with the remaining chopped fresh herbs mixed with a puree of fresh tomatoes.
Step 8
Dissolve the ucho-suneli and adjika (optional) in a small amount of broth and add it to the beans. Generously season with freshly ground pepper, add salt, and adjust to taste.
Step 9
Adjust the seasoning to taste, cover with a lid, and place in a warm spot for 30-40 minutes, allowing the lobio to infuse with the flavors and aromas of the herbs and spices.
Step 10
To serve the lobio hot, it's best to use a deep plate with a lid. Common accompaniments include: mchadi (cornbread), spicy green peppers, cheeses, pickles, and fresh herbs.
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