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Lobio of red beans in Georgian style
Instructions
I prepare the red beans (200 g), the base of the lobio. I sort them carefully, removing any debris and damaged beans. I soak them in a large bowl of cold water for 8–12 hours (overnight). During this time the beans swell to 2–3 times their volume and soften – the golden rule for cooking any beans.
Before boiling, I drain the soaking water – it contains the oligosaccharides that cause gas – and rinse the beans under running water. I transfer them to a large pot and pour in clean cold water to cover the beans by 1 cm. I bring the beans to a boil, then drain this first water through a colander; this is essential for easy digestion. I return the beans to the pot, pour in fresh clean water to cover them by 2–3 cm, and cook the beans until done, about 1–1.5 hours over low heat. The beans are ready when they are soft and crush easily when pressed. Do not salt the water while the beans cook, as salt firms up the skins and they take twice as long to soften.
I drain the cooked beans in a colander, being sure to keep the cooking liquid in a bowl underneath – it will be needed for the next stages. The liquid gives the lobio body and a rich flavour.
For the authentic texture of lobio, I mash one third or one half of the cooked beans with a pestle or a masher to a coarse purée with small pieces remaining. The whole beans give texture, the mashed beans make the sauce – this combination gives Georgian lobio its characteristic consistency.
Do not pour out the bean cooking liquid; a couple of ladles will still be needed. The beans are now ready, and you can start preparing the lobio of red beans Georgian-style.
Meanwhile, I prepare the vegetables. I peel the carrot (1 medium) and the onion (1 medium) and dice them small, about 5 mm – small pieces blend into the lobio rather than sticking out of the sauce. Cilantro is essential; dill and green onion add to it. A few cloves of fresh garlic will be needed, plus the shelled walnuts.
I chop the walnuts (100 g) into roughly 5 mm pieces with a sharp knife on a board – not in a blender, which would turn them into a paste, and not too finely, or they lose their texture. I grate the garlic (4 cloves) on a fine grater and finely chop the cilantro, dill and green onion.
I prepare the dry spices according to the list above. I will also need vegetable oil for frying, apple cider vinegar and tomato paste.
I pour vegetable oil (3 tbsp) into a thick-bottomed frying pan or saucepan and heat it well over medium heat. I add the diced carrot and cook for 3–5 minutes until soft and lightly golden, then add the diced onion and cook together for another 5–7 minutes, until the onion is translucent. Keep the heat at medium so the vegetables soften without burning.
When the carrot and onion have softened, I add the tomato paste (2 tbsp) and 100 ml of the reserved bean liquid to the pan. I stir well so the tomato paste melts in and gives the sauce a deep burgundy colour, then simmer for 2–3 minutes to bring the flavours together.
I add all the beans, both whole and mashed, to the vegetable sauce. I stir gently – the mashed beans combine with the vegetables into a thick sauce, while the whole beans give texture. I simmer over low heat for 2–3 minutes to bring everything together.
I add the chopped walnuts (100 g) and the grated garlic (4 cloves), stir, and simmer for another 2 minutes – the nuts give lobio its characteristic richness and aroma. If the mixture is too thick, I add another 100 ml of bean liquid to reach the consistency I want.
In a separate small bowl, I combine the dry spices: khmeli suneli (1 tsp), ground paprika (1 tsp), ground coriander (1 tsp) and chili pepper flakes (⅓ tsp). I mix well and add them to the pan – you will immediately notice the characteristic Georgian aroma. I pour in the apple cider vinegar (2 tbsp), which balances the taste and brings out the spices, and salt to taste (about 1 tsp).
I add about two thirds of the prepared fresh herbs (cilantro, dill and green onion), keeping one third back for serving. I stir gently and simmer for another 2 minutes to combine.
The lobio of red beans Georgian-style is ready. I take it off the heat and let it rest under the lid for 5 minutes. I serve it hot in a deep bowl, generously sprinkled with the remaining fresh herbs. I serve it with Georgian lavash or khachapuri and ajika. It is perfect for a meat-free lunch or dinner.The lobio with nuts can be served during religious fasting periods – it is genuinely delicious and properly filling.
Tips
- 1
Be sure to drain the first water after the beans come to a boil – it contains the oligosaccharides that cause gas.
- 2
Do not salt the beans while they cook – salt firms up the skins and the beans take twice as long to soften.
- 3
Mash one third to one half of the cooked beans – this gives a saucy texture with whole beans for body. I make lobio with green beans on a similar principle.
- 4
Chop the walnuts with a knife, not in a blender – coarse 5 mm pieces work better in lobio than a paste from the blender.
FAQ
What can replace red beans in lobio? +
Several options work: red speckled beans (a more varied colour in the finished dish), black beans (darker, with a richer taste), pinto beans (softer and quicker to cook), white beans (not recommended by Georgians, as they change the character of the dish), or canned red beans in their own juice (for quick cooking, 400 g = 200 g dry). You can also use a 50/50 mix of different beans for an interesting colour. Red beans are the classic choice for Georgian lobio because of their deep burgundy colour and firm texture.
Can I make lobio from canned beans? +
Yes, for a quick version use canned red beans in their own juice (not in tomato sauce). Take one 400 g tin = about 250 g cooked beans (equivalent to 200 g dry). Drain the liquid from the tin and rinse the beans under running water. Keep 100 ml of the liquid to use in the sauce instead of bean broth. Then cook as in the main recipe, starting from the step of frying the carrot and onion (skipping the bean cooking). This cuts the cooking time to about 30 minutes – ideal for a quick weeknight dinner.
How long does the finished lobio keep? +
Cooked lobio keeps in the refrigerator for up to 4 days in a tightly closed container. On the second or third day the taste is even richer, as the beans soak up the spices and sauce and the flavours come together. Before serving, reheat it in a pot or pan with 2 tbsp of water or bean liquid under the lid for 5 minutes. You can also freeze it in portions for up to 1 month in airtight containers – thaw it fully in the refrigerator for 8 hours before reheating.
What to serve lobio with? +
It is ideal with Georgian lavash (thin Armenian lavash also works), cheese khachapuri (Imeretian-style), mchadi (a Georgian corn flatbread), wheat bread or garlic bread. For sauces – Georgian ajika (spicy), tomato satsebeli, tkemali, or matsoni with garlic and herbs. For salads – "achik-chuchuk" (tomatoes, onion and basil), Georgian "badrijani" (aubergines with walnuts), or cucumbers with herbs. To drink – a Georgian dry red wine (Saperavi, Mukuzani), a dry white (Tsinandali), or tarragon lemonade. It is perfect for a meat-free table – no meat, yet hearty and tasty.
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