Lobio from red beans Classic recipe

Lobio is a traditional Georgian dish that is prepared from red beans. In order to prepare this dish, it is recommended to use only the beans with a soft shell. It allows you to make a dish more gentle and absorb all odors and flavors. As a result, it turns out a very tasty and juicy dish, which can be served with meat, fish, or serve it to the table as an independent dish.

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Useful recommendations

1. Before cooking, it is important to familiarize yourself with several rules. They will help to prepare a really tasty and fragrant Lobio with red beans.

2. Try to follow the taste of dishes. According to the ingredients included in the classic recipe, Lobio with red beans may seem some pretty sharp. For this reason, it is desirable to follow the taste and not add spices if the dish seems quite sharp.
3. Do not knead the beans very carefully and strongly, as the result can be mashed.
4. Fresh beans can not be soaked before cooking, the old beans in this in any case needs. It must be pouring cold water and leave for 5 hours.
5. The readiness of the beans can be determined not only to taste, but also by the shell of beans. They are starting to crack, it means that she is ready.
6. In order for the beans to be softer and better digested by the body, you need to change the water immediately after boiling.

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Lobio from red beans in classic recipe

Lobio has long been customary to prepare according to the classic recipe, and many hostesses use these recipe. If you want to diversify a little, then you can serve it with slices of ham and with cornpople.

What is needed for cooking

1. Red beans (preferably young) 0.5 kg.
2. Garlic cloves 2-3 pcs.
3. Balsamic vinegar (it can be replaced with wine vinegar)
4. Vegetable or olive oil
5. Large onion Large size 3 pcs.
6. Salt to taste
7. Bay leaf 2-3 pcs.
8. Kinza or other greens 1 beam
9. Dried coriander 1 tsp.
10. Seeping Utso Sunnels 1 tsp
11. Charker dried 1 tsp.

Sequencing

1. If the bean is old, then pour it with water and let it stand a little. Fill the beans with water and put it fire. Then add a bay leaf to the water. Wait until the water boils and then slightly slow down the fire and cook the beans until it is almost ready.
2. 5 minutes before the full preparation of the beans, drain almost all the water and remember a little beans. It is important not to knead it too much, since because of this, the beans can lose its shape and turn into a mass.
3. Put the soften bean in the broth on the slow fire and extinguish even about 7 minutes. Then turn off the fire and give beans.
4. Place a small garlic in a bowl of a small garlic, a teaspoon of seasonings of the SUN, dried coriander and a charker, salt (1-2 chipping). Then all seasonings are well different.
5. Clean the onions and grind it finely.
6. Take a frying pan with a thick bottom or non-stick coating and lubricate it with vegetable or olive oil. Put onions on the frying pan.
7. Take half the cilantro and finely chop it. Add the cineage to the pan.
8. Add red beans, vinegar and seasonings to the pan. All are well mixed and snapped on slow heat for 5-10 minutes.
9. Take the baking pot and put the Lobio there. Close the pot of the cap and put the Lobio to be baked into the oven preheated to 180 degrees for 10-15 minutes.
10. Put the remaining cilantro and sprinkle her cooked dish.

Lobio from red beans is customary to serve hot. It can be decorated with various greens and vegetables. Also, if the mono is desired, salted the already cooked Lobio to its taste.