Red bean soup
6 servings
60 minutes
Lobio in Georgian cuisine can be not only hot or cold, made from green or red beans. In Kakheti, where this recipe is taken, it is served like a soup, with a good dose of greens and garlic. The final touch is a couple of drops of golden Kakhetian oil. Oil with such a thick aroma of fried seeds is not available here, but in its absence, you can use unrefined cold-pressed Kuban sunflower oil, which is available in our markets.
1
Soak the beans overnight. In the morning, drain the water and rinse the beans. Boil 1.5 liters of water in a pot, add the beans and cook for about an hour. The beans should be soft but not mushy.
- Dry red beans: 300 g
2
Crush the nuts in a mortar so that pieces remain.
- Walnuts: 100 g
3
Finely chop the onion and garlic, and sauté in vegetable oil until golden brown.
- Onion: 2 heads
- Garlic: 6 cloves
- Vegetable oil: 20 ml
4
Set aside a third of the beans. Mash the rest in a pot with water using a masher or blend into puree with an immersion blender. Add the reserved beans and mash them too, but leave some pieces.
- Dry red beans: 300 g
5
Add nuts, onion, and garlic to the pot, season with salt and pepper, and cook the soup for another 5-7 minutes while stirring constantly to prevent sticking.
- Walnuts: 100 g
- Onion: 2 heads
- Garlic: 6 cloves
- Salt: to taste
- Ground black pepper: to taste
6
Add greens, wine vinegar, let it simmer for 5 minutes and remove from heat. Before serving, sprinkle with pomegranate seeds and drizzle with sunflower oil.
- Coriander: 5 sprig
- Parsley: 5 sprig
- Red wine vinegar: 10 ml
- Pomegranate seeds: to taste
- Unrefined sunflower oil: 30 ml