Lobio
4 servings
30 minutes
Almost every Georgian housewife has her own recipe for lobio. But there are still two main schools: either they prepare mushy lobio from mashed beans, or thick lobio from whole beans. We offer you a recipe that will please both ours and yours. In Georgia, there are special establishments where they prepare only lobio - they are called salobio. Not far from Tbilisi, near Mtskheta, there is such a restaurant - "Salobio", everyone knows it. Lobio is always eaten with something sour. In "Salobio" they serve Gurian cabbage, salted peppers, green tomatoes and mchadi with it.
1
Soak the beans. The longer they sit in water, the softer the lobio will be, so it's better to soak the beans overnight.
- Red beans: 800 g
2
We rinse the beans, place them in a pot, add water, and put them on the heat. After fifteen minutes of boiling, we drain the water.
- Red beans: 800 g
3
Soak the beans in water again and cook until ready — at least one and a half to two hours. Some cook for up to five hours, periodically adding water. If the bean can be crushed with fingers — it is ready.
- Red beans: 800 g
4
While the beans are boiling, finely chop the onion and fry it in vegetable oil until golden.
- Onion: 4 heads
- Vegetable oil: to taste
5
Mash the beans in a pot until every second bean is crushed. No need to count the beans—just estimate by eye. Mix the beans with onion, finely chopped cilantro, crushed garlic, coriander, and wine vinegar. Add salt. Serve hot. It results in a delicious bean porridge. This is not a snack, but a full main dish.
- Coriander: 0.5 bunch
- Ground coriander: 2 teaspoons
- Garlic: 2 cloves
- Wine vinegar: 2 tablespoons
- Sea salt: to taste