Red Bean Lobio in Imeritian Style
Main Dishes | Georgian cuisine
⏳ Time
3 hours
🥕 Ingredients
16
🍽️ Servings
20
Description
Recipe from Sarah Johnson, head chef at American Kitchen.
Ingredients
- White Beans - 4 lbs
- Onion - 25.8 oz
- Mild Chili Spice - 1.4 oz
- Parsley - 2.5 oz
- Vegetable Oil - 7 fl oz
- Garlic - 1.1 oz
- Salt - 3 spoons
- Savory - 0.2 oz
- Basil - 1.1 oz
- Celery stalk - 1.1 oz
- Cilantro - 3.5 oz
- Passata Tomato Sauce - 4.8 oz
- Cilantro - 0.5 oz
- Uchiko Suneli - 0.4 oz
- Ground Black Pepper - 0.2 oz
- Water - 5 qt
Step by Step guide
Step 1
There is no need to soak the beans beforehand; just rinse them thoroughly in several changes of water, cover with fresh water, bring to a boil, and then drain the water.
Step 2
Soak the beans in 5 liters of water and boil until tender — this will take about 2 hours.
Step 3
Peel the onion and chop it into small cubes, and do the same with the hot pepper and celery.
Step 4
Add celery and 130 grams of onion to the beans, and continue cooking over low heat.
Step 5
Sauté the remaining onion and red bell pepper in vegetable oil until they are lightly golden.
Step 6
Add tomato paste to the sauté and cook, stirring, for another 5 minutes.
Step 7
Finely chop all the greens.
Step 8
As soon as the beans are cooked through, add the herbs and cook for another 5 minutes over low heat.
Step 9
Add spices (cilantro, utskho-suneli, and kondari), salt, black pepper, and bring to a boil.
Step 10
Finely chop the garlic and add it along with fresh cilantro to the boiling lobio.
Step 11
Stir the sautéed onions with the tomato paste into the pot, bring to a boil, remove from heat, and serve immediately.
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