Imeritian lobio made from red beans
20 servings
180 minutes
Recipe from Marina Martiashvili, brand chef of the Georgian shops "Ojakhuri".
1
Beans do not need to be soaked beforehand; just rinse thoroughly in several waters, add water, bring to a boil, and drain the water.
- Red kidney beans: 2 kg
- Water: 5 l
2
Soak the beans in 5 liters of water and boil until cooked — it will take about 2 hours.
- Water: 5 l
3
Peel the onion and chop it into small cubes, do the same with the hot pepper and celery.
- Onion: 730 g
- Chili pepper: 40 g
- Celery stalk: 30 g
4
Add celery to the beans, 130 grams of onion, and continue cooking on low heat.
- Celery stalk: 30 g
- Onion: 730 g
5
Fry the remaining onion and red pepper in vegetable oil until lightly golden.
- Onion: 730 g
- Chili pepper: 40 g
- Vegetable oil: 200 ml
6
Add tomato paste to the sauté and cook, stirring, for another 5 minutes.
- Tomato paste: 135 g
7
Chop all the greens finely.
- Parsley: 70 g
- Purple basil: 30 g
- Cilantro: 100 g
8
Once the beans are cooked, add the greens and cook for another 5 minutes on low heat.
- Parsley: 70 g
- Purple basil: 30 g
- Cilantro: 100 g
9
Add spices (cilantro, ucho-suneli, kondari), salt, black pepper, and bring to a boil.
- Dried cilantro (coriander leaf): 15 g
- Blue fenugreek (utskho-suneli): 10 g
- Savory (summer savory): 5 g
- Salt: 3 tablespoons
- Ground black pepper: 5 g
10
Chop the garlic finely and add it with fresh cilantro to the boiling lobio.
- Garlic: 30 g
- Cilantro: 100 g
11
Mix fried onions with tomato paste in a pot, bring to a boil, remove from heat, and serve immediately.
- Onion: 730 g
- Tomato paste: 135 g
