Classic Lobio
4 servings
110 minutes
Classic lobio is a soulful Georgian dish infused with the aromas of spices and a rich nutty flavor. Historically, lobio emerged as simple peasant food but over time became an integral part of traditional cuisine. The main ingredient is red beans, which are simmered for a long time with celery, onions, and garlic, enriched with cumin, khmeli-suneli, and hot pepper. The final touch includes walnuts and fresh cilantro that add richness and characteristic Georgian color to the dish. Lobio can be served hot as a main dish or cold as an appetizer. It pairs perfectly with crispy flatbread, pickled vegetables, and a glass of aromatic red wine, creating a true feast of flavors and traditions.
1
Soak the beans overnight or for almost a day in cold water. If soaking for more than a night, change the water 1-2 times.
- Dry red beans: 250 g
2
If the beans are still hard after soaking, pour fresh water over them and boil for about an hour without adding salt. Rinse the beans under cold water before cooking.
- Dry red beans: 250 g
3
Clean the onion and garlic, removing the green centers from the garlic. Dice the onion and celery, and mince the garlic.
- Onion: 1 head
- Garlic: 4 cloves
- Celery stalk: 150 g
4
Heat vegetable oil in a pot, sauté the vegetables while stirring occasionally, then add all the spices except salt. To taste, add a few rings of hot pepper or ground hot pepper.
- Vegetable oil: 50 ml
- Zira: to taste
- Khmeli-suneli: pinch
- Red chilli pepper: to taste
5
Chop the walnuts with a knife and add them to the pot.
- Walnuts: 125 g
6
Put the beans there too.
- Dry red beans: 250 g
7
Cover everything with water so that it covers the beans, and simmer on medium heat for about 1.5 hours.
- Dry red beans: 250 g
8
When the beans are fully cooked, remove the lobio from the heat. Add chopped cilantro, salt to taste, and mix. You can also mash the beans a bit with a masher.
- Coriander: 1 bunch
- Salt: to taste
9
Lobio is ready. Serve it hot as a main dish or cold as an appetizer.