Red Bean Lobio
4 servings
120 minutes
Lobio made from red beans is one of the most colorful dishes of Georgian cuisine, rooted in the ancient traditions of the region. The name comes from the Georgian word 'lobio', meaning bean. This simple yet rich dish combines the tender texture of beans with the aroma of spicy herbs and the zest of spices, creating a rich, warming flavor. Tomatoes add acidity while garlic and turmeric deepen the aroma. Lobio pairs perfectly with rice, buckwheat or pearl barley garnishes, and its vibrant taste is highlighted by fresh herbs — cilantro, dill and basil. It is not just food but a part of Georgian gastronomic culture filled with warmth and soul.
1
Soak the red beans for 6 hours or overnight. It's better to add plenty of water as the beans will swell.
- Red kidney beans: 2 glasss
2
In the morning, rinse the beans, cover with fresh water, and put on the heat.
- Red kidney beans: 2 glasss
3
After boiling, cover with a lid and cook on low heat for about 1.5 hours (until soft). IN UNSALTED WATER! If needed, you can add water during cooking. Salt 5 minutes before it's done.
- Red kidney beans: 2 glasss
4
Peel the carrot and grate it on a coarse grater.
- Carrot: 2 pieces
5
Heat oil in a pan and sauté the carrots for 2-3 minutes on high heat.
- Vegetable oil: 2 tablespoons
6
Add beans to the carrots and a little bean broth from the pot.
- Red kidney beans: 2 glasss
7
Add tomato paste, turmeric, and a little salt. After boiling, reduce the heat and cover for 15-20 minutes.
- Tomato paste: 3 tablespoons
- Turmeric: 1 teaspoon
- Ground black pepper: to taste
8
Add pepper, garlic (crushed or chopped), and herbs 5 minutes before it's ready.
- Ground red pepper: to taste
- Garlic: 2 cloves
- Dill: 1 bunch
- Basil: 1 bunch
- Parsley: to taste
- Cilantro: to taste
9
Serve with rice, buckwheat, or pearl barley.
