Lobio in Georgian and Armenian

Category: Vegetable and fruit dishes
Kitchen: georgian
Lobio in Georgian and Armenian

Ingredients

Beans 500gr
Onion 4 heads
Fresh coriander 1 bundle
Parsley 0.5 bundle
Celery 0.5 bundle
Garlic 10 teeth
Dried Basil 1h l
Dried mint 1h l
Dried thyme (kondari) 1h l
Ground coriander 1h l
Ground fenugreek (utskho suneli) 1h l
Hot red pepper taste
Ground black pepper taste
Sunflower oil
Salt taste

Cooking method

  • Boiled 500g of small dark red beans. I love this variety. Mindvris is called lobio-field beans. The beans were washed well, filled with water, boiled for one minute and drained. I did this three times. Then poured water and cooked until tender for 2.5 hours. She took out one third with a slotted spoon into a separate bowl, poured it with rustic sunflower oil with a smell, salted, sprinkled with black pepper, fresh cilantro and one head of onion cut into half rings, mixed. Very tasty and easy-to-cook lobby in Armenian-kirkash is ready. Drain the broth from the remaining beans, but do not pour it out. The hot beans should be mashed well with a mashed potatoes. You can use a spatula in a food processor or in a blender. Finely chop three onions and five cloves of garlic and fry in sunflower oil. Add the onion to the mashed beans. Add 5 cloves of crushed garlic. All the herbs and spices. Hot red pepper goes here, you don't need to add black pepper. In season, instead of dried, you can add fresh herbs. It is very desirable to put mint and thyme in any beans, even fresh green ones, even in red ones. Gradually dilute all this mass with the drained broth to the desired density. If there is, add 2 tbsp. l ground walnuts. Put on low heat and boil for about 5 minutes. Make sure not to burn. Cook for health. Bon Appetit.

The dish is designed for

1 kg

Time for preparing:

3 hours

Cooking program:

Plate

Kokoschka
Let's start as I see an interesting name I immediately understand, Yours !!!!
Gayane Atabekova
LilyThank you Lilechka. Can also be made from canned beans.
Kokoschka
Quote: Gayane Atabekova
Lilia, thank you Lilechka. Can also be made from canned beans.
Great! And then for some reason I don't really like to cook beans and I do it extremely rarely ...
Tusya Tasya
I don't really like beans. But this one is so delicious! I just wanted to go to hell. Got to look for red beans and cook (or will any work?)
Gayane Atabekova
Tusya Tasya, In principle, any will do. The main thing is to fill it correctly. And the first option is generally simpler than steamed turnip, but believe me, it's very tasty.
Tusya Tasya
Oh, I believe! I feel the ingredients, I would crack, it would shatter behind my ears
dopleta
Quote: Kokoschka
And then for some reason I don't really like to cook beans
Lil, then visit me
Lobio in Georgian and ArmenianRed bean lobio with mchadi
(dopleta)
Gayane Atabekova
Girls, if you make from canned kirkash, then heat well. Drain the juice and season the hot beans. Onions will lose their sharpness, and pepper and cilantro will give off their aromas.
_Milana_
And when the beans are poured for cooking a second and third time, should the water be cold?


Posted Thursday, 22 Dec 2016 7:08 PM

Should the Georgian lobio be more like a pate or puree soup in consistency?
Gayane Atabekova
_Milana_Better to fill in hot water. Like puree soup. Like a pate when I make lobio with nuts. Raw onions and garlic are put there. All the same spices and herbs. 1-2 tbsp is added. l vinegar and 100 g of ground nuts per 1 kg of beans. And no longer re-cooked.
Gayane Atabekova
Sorry for the mistake kondari is savory.

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