Cold lobio
8 servings
60 minutes
Cold lobio is a traditional Georgian dish full of aroma and rich flavor. Its history dates back to ancient times when beans were a staple food in the Caucasus. The dish is characterized by the combination of tender beans with spicy herbs, garlic, and zesty notes of chili pepper. Lobio has a slight tang from tomatoes, while greens add freshness. This versatile dish can be served as an independent appetizer or a side to meat. It is perfect for summer as it is served cold, refreshing and satisfying at the same time. Its simplicity in preparation makes it popular not only in Georgia but also among lovers of Caucasian cuisine worldwide.
1
To shorten the cooking time, soak the beans in warm water overnight. Place in a pot and add water until it is three fingers above the beans. Bring to a boil, reduce the heat, and cover. Cook until the beans are soft. Then drain in a sieve and cool.
- Red beans: 400 g
2
Chop parsley, celery leaves, and basil finely.
- Parsley: 1 bunch
- Celery leaves: 5 piece
- Dried basil: to taste
3
Crush the garlic with a knife and chop it finely.
- Garlic: 5 clove
4
Cut the chili pepper in half, remove the seeds, and chop finely.
- Red chili pepper: 2 pieces
5
Chop the onion and fry until golden in vegetable oil. Add tomato paste (tomatoes) and fry for 2-3 minutes. Let it cool completely.
- Onion: 2 pieces
- Vegetable oil: 2 tablespoons
- Tomato paste: 3 tablespoons
6
In a deep dish, mix all the ingredients, season with salt, and garnish with cilantro.
- Salt: to taste