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Lobio for winter

Lobio for Winter

A delicious Georgian bean preserve for the winter! Lobio is a traditional Georgian dish that has since become popular in many countries. It's made all sorts of ways, with all sorts of add-ins, but in Georgia this dish is built strictly from beans and vegetables — tomatoes, carrots, onions, and bell peppers — plus, of course, plenty of hot seasonings and spices. Lobio is eaten hot or cold, on its own or as a side to meat.

Snezhana

Recipe author

Composition / ingredients

Servings:

Beans

300

Tomatoes

Carrots

Bell pepper

Onion

Garlic

Sugar

Salt

Khmeli-suneli

Cilantro (coriander)

Ground hot pepper

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 4 g

Fats 11 % 2 g

Carbohydrates 67 % 12 g

96 kcal

GI: 92 / 0 / 8

Cooking method

Step 1:

Get the ingredients ready. The dry beans need to be prepped ahead of time — rinse them and soak them in cold water overnight so they swell up nicely. You can make lobio with any variety of bean, white or red; just don't mix them, since they take different amounts of time to cook.
Step 2:

In the morning, drain the soaking water, rinse the beans again, cover with fresh water, and cook until half-done. About 30 minutes is enough — you don't want the beans to stay firm, but you also don't want them to fall apart.
Step 3:

Wash the tomatoes well, cut out the stems, and cut them into quarters or cubes. If the tomatoes have thick skins, it's better to remove them by pouring boiling water over the tomatoes first.
Step 4:

Purée the tomatoes in a blender.
Step 5:

Wash the bell peppers, cut out the stem and seed core, and cut them into cubes or strips.
Step 6:

Peel the onion and cut it into cubes.
Step 7:

Wash and peel the carrot and grate it on a medium grater.
Step 8:

Heat the vegetable oil in a skillet. Add the prepared onion and carrot and fry until soft.
Step 9:

Put the tomato purée in a pot over the heat and bring it to a boil. Add the beans, the sautéed onion and carrot, the bell pepper, and the garlic clove put through a press. Add the seasonings: sugar, salt, khmeli-suneli, hot pepper, and cilantro. Simmer over medium heat for about 20 minutes.
Step 10:

Prepare the jars ahead of time: wash them with baking soda and sterilize them by one of the tried-and-true methods — over a water bath, in the oven, or in the microwave. Wash, boil, and dry the lids. Smaller jars are better for this preserve, so the dish gets eaten quickly once opened. Spoon the lobio into the jars. Seal them and let them cool wrapped in a blanket at room temperature. Move them to a cool place for storage. Enjoy!