Cold lobio from a jar
6 servings
15 minutes
Lobio is one of the most famous dishes of Georgian cuisine, reflecting its rich history and love for aromatic spices. This cold version of lobio is especially good in summer when one craves lightness and freshness. It is made from canned red beans, making the process quick and convenient. Nuts add richness to it, while garlic and khmeli-suneli provide a characteristic Eastern aroma. Lobio pairs wonderfully with herbs and pomegranate seeds, adding a touch of sweet sourness to the dish. It works well as a standalone dish or as an appetizer alongside meat or vegetable dishes. Served chilled, it allows the flavors to unfold even deeper. Simple to prepare yet rich in taste – this is how one can characterize this Georgian delicacy.
1
Slice the onion into thin half-rings. Chop the garlic, parsley, and cilantro. Set aside a little mixture for serving. Mash the remaining part with salt and pepper. Grind the nuts through a meat grinder or chop them by any other means.
- Red onion: 2 heads
- Garlic: 3 cloves
- Parsley: 1 bunch
- Coriander leaves: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
- Walnuts: 100 g
2
Drain the beans in a colander, saving the liquid. Sauté the onion in oil for 5 minutes, then add khmeli-suneli and simmer for another 2-3 minutes.
- Canned red beans: 2 jars
- Red onion: 2 heads
- Vegetable oil: 3 tablespoons
- Khmeli-suneli: 1 teaspoon
3
Mix the mass from the mortar with fried onions, vinegar, and nuts, adding 2-3 tablespoons of liquid from the beans. Gently fold in the beans. Let it sit for 20-30 minutes, garnishing with reserved nuts, herbs, and pomegranate seeds.
- Red wine vinegar: 1 tablespoon
- Walnuts: 100 g
- Canned red beans: 2 jars
- Salt: to taste
- Ground black pepper: to taste
- Pomegranate seeds: to taste