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Lobio of red beans is classic

Classic Red Bean Lobio

A delicious, vibrant, traditional Georgian dish! Lobio is red beans braised in a skillet with vegetables. The hallmark and defining feature of classic lobio is the use of red beans, walnuts, cilantro, and spices.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Red beans

500

Onion

Bell pepper

Tomatoes

200

Tomato paste

Garlic

Walnuts

Vegetable oil

Hot chili pepper

Salt

Khmeli-suneli

Cilantro

Basil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 6 g

Fats 30 % 7 g

Carbohydrates 43 % 10 g

123 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Let's gather the ingredients on the list. The longest stage of the process is boiling the dried beans. It's best to use a creamy variety of red bean, which has enough starch. Wash the beans thoroughly and soak them in cold water overnight. In the morning, rinse them again and boil them over low heat for an hour to an hour and a half, adding salt at the end. The beans should be soft but not falling apart.
Step 2:

Peel the onion and cut it into small cubes with a knife. Wash the bell pepper, cut out the stem and seeds, and dice the flesh as well.
Step 3:

Wash the tomatoes, cut out the stem end, scald them with boiling water, peel off the skin, and blend the flesh into a purée.
Step 4:

Wash and dry the walnuts and grind them into crumbs with a blender — ideally a mix of small and large pieces. Press the garlic cloves through a press. Finely chop half a pod of hot pepper. Wash, dry, and finely chop the fresh cilantro and basil.
Step 5:

Pour vegetable oil into a heavy-bottomed skillet and heat it well. Add the onion and bell pepper to the skillet first. Fry the vegetables over medium heat until soft, about 5–7 minutes, stirring occasionally with a spatula.
Step 6:

Next, add the puréed tomatoes and a couple of tablespoons of tomato paste to the skillet. Stir thoroughly until the mixture is uniform and braise the vegetables for about 7 more minutes.
Step 7:

Rinse the cooked beans, drain the water, and add the beans to the vegetables. Keep them over the heat for about 7 more minutes. Add the walnuts, garlic, hot pepper, khmeli-suneli, herbs, and salt to the skillet. You can add other spices to taste. Mix everything in the skillet, then mash the contents with a hand masher so that part of the beans stays whole while the rest turns into a sauce.
Step 8:

Cover the skillet with a lid and braise the dish over low heat for about 20 more minutes. The dish is ready. Serve the lobio garnished with a sprig of cilantro and a sprinkle of chopped walnuts. Enjoy!