A popular Georgian dish - lobio - is traditionally made from dried legumes of various varieties, mostly red beans. But because of the preliminary preparation of the products - soaking the beans - the cooking process is delayed for hours, or even days.
If you like Georgian cuisine, you like simple, hearty dishes, but you do not have time to overcome the difficult stages of cooking, prepare lobio from canned beans. The result will please you.
Canned Bean Lobio - General Cooking Principles
You can cook lobio from both red and white, green canned beans. It is desirable that the beans were without tomato and other fill, without preservatives. The principle itself is simple:
• Onions, cut into rings or half rings, fried on low heat until sweetheart.
• To the onion spread the beans from the jar, mix.
• Put tomato paste on request, stew, until liquid is evaporated by half.
• Add chopped greens, in the original - cilantro, chopped garlic, crushed walnuts, pomegranate juice.
• Bring lobio to readiness.
The basic recipe is difficult to spoil, it is really simple. It can also be interpreted by changing, adding, removing certain ingredients of the dish. But, experimenting, do not forget that there are still moments that will come in handy in order for a dish to turn out really the way it should be: tasty, fragrant, satisfying.
• Do not mix dry legumes with canned, use only one type.
• If you do not like onions, then this dish is not for you. Onion in lobio must be required, it is unacceptable to exclude it.
• Do not forget about spices and spices, after all lobio is a dish of Georgian cuisine with the traditional use of aromatic herbs, greens, and hot spices. Saffron, tarragon, mint, cilantro are good in this dish. You can also use a ready-made mixture - hops-suneli. • The classic lobio recipe contains walnuts. But in the absence of them can be excluded from the recipe.
• Before you add salt to the dish, try it to taste - canned beans contain salt and there is a chance that you will add too much salt.
Now, knowing the basic subtleties, you can safely proceed to the preparation of an unusual, but such a delicious dish as lobio of canned beans, and our carefully selected detailed recipes will help you.
1. Canned Bean Lobio
Ingredients:
• half a kilo of red pickled beans;
• tomato - 50 g;
• garlic head;
• 20 ml of wine vinegar 3%
• small onion head;
• coriander powder - 20 g;
• cilantro leaves - 5 pcs .;
• some cooking oil;
• hops-suneli seasoning - pinch.
Cooking Method:
1. Put the canned beans in a metal deep container, add the tomato, stir it thoroughly (if the beans are in a tomato, you can not add the tomato paste).
2. We clean the head of garlic and remove the inner teeth, grind the outer ones through the garlic and put them in a small cup, pour vinegar over them.
3. Kinzu large chop.
4. Cut the onions into thin strips and fry in butter until transparent.
5. Chopped cilantro leaves, garlic marinated in wine vinegar, browned onions are placed in a saucepan with beans, pour hops-suneli and simmer for about four minutes.
6. Close the lid and insist 5 minutes.
7. Serve lobio served warm or hot, in portions or in a salad bowl as a snack.
2. Canned beans lobio with walnuts
Ingredients:
• two cans of pickled red beans in their own juice;
• walnuts - 1.5 handfuls;
• a few cloves of garlic;
• cilantro green - beam floor;
• 30 grams of tomato puree;
• 30 ml of vinegar 3%;
• 2 bulbs;
• oil for frying;
• basil powder, hop-suneli - on a small pinch.
Cooking Method: 1. We cut the bulbs not very fine crumb, fry with a little oil.
2. Put the beans in a pan with onion along with the juice and simmer on moderate heat for a few minutes.
3. Chop the nuts in a blender, chop the cilantro finely with a knife, garlic through the garlic press.
4. All the sliced and chopped ingredients are laid to the beans with onions, add the tomato, season with spice, basil, stir and simmer for about three minutes.
5. Pour in the vinegar, stir well again and turn off the heat.
6. To the table we serve in a portion plate as an independent dish.
3. Canned white beans
Ingredients:
• half a kilogram of white canned beans;
• 5 cloves of garlic;
• greens of basil and cilantro - on the floor of the bunch;
• 1 carrot;
• 2 bulbs;
• walnuts - 2 large handfuls;
• some cooking oil;
• 30 ml of wine vinegar;
• hops-suneli - pinch.
Cooking Method:
1. Spread white beans from a jar without juice into a small cup.
2. Cilantro and basil chopped with a knife.
3. Cut the carrot into thin strips (can be rubbed on a Korean grater), cut the onion into thin strips.
4. Grind the nuts with a blender, pour into a dry frying pan and fry a little.
5. Pour the nuts in a plate, and in a pan, fry the chopped carrots with greens in butter for a few minutes.
6. Fry the onion in a separate pan.
7. Put some beans in the nuts, mix with a blender, to a puree-like consistency.
8. Put the remaining beans in whole form into chopped nuts and beans, add roasted carrots, onions with greens, hops-suneli and mix everything thoroughly.
9. Pour in vinegar and stir again.
10. Serve in a portion dish, as a cold snack.
4. Canned green beans lobio
Ingredients:
• 2 cans of green canned beans;
• 2 medium carrots;
• 2 onions;
• 2 large tomatoes;
• 1 medium bell pepper;
• some cooking oil.
Cooking Method: 1. Peel the onion heads, cut into thin strips.
2. Peeled carrots three on a Korean grater (if there is no such grater, then you can rub it on a simple grater with large teeth).
3. Tomatoes, peeled, finely chopped.
4. Take out seeds from bell pepper, wash and cut into strips.
5. Fry onions, carrots, peppers in a frying pan with butter over low heat until soft.
6. Add chopped tomatoes and fry for another 4 minutes.
7. To the vegetables lay out 2 cans of canned green beans with liquid and simme under the lid a few minutes.
8. Served green beans lobio served in a salad bowl, garnished with parsley leaves.
5. Canned beans lobio with minced meat in a slow cooker
Ingredients:
• any canned beans - a little less than half a kilogram;
• pork and ground beef - a small cup;
• 1 onion;
• 2 tomatoes;
• wine vinegar 3% - 1 teaspoon;
• clove of garlic;
• some oil for roasting vegetables;
• 30 g hops-suneli;
• Fresh cilantro leaves - 4 pcs.
Cooking Method:
1. Put the tomatoes in boiling water for 3 minutes, remove the skin from them and cut them into medium squares.
2. Onion and garlic chopped with a knife.
3. Put garlic with onion in a multicooker container and fry in butter in the baking mode for 5 minutes.
4. Put the pork and ground beef and fry for another 10 minutes.
5. Spread the tomatoes and fry again the same time.
6. To the contents of the multicooker, spread the beans without juice, add some salt, add hop-suneli and stew, but on the “soup” mode or on some other similar mode 10 minutes.
7. After this time has elapsed, pour in the wine vinegar, mix thoroughly, turn on the “heating” mode and leave for 10 minutes.
8. Serve hot on a flat serving plate.
6. Canned Georgian Lobio
Ingredients:
• red canned beans - 2 jars;
• 2 onions;
• tomato - 50 g;
• a few cloves of garlic; • 30 g hops-suneli;
• fresh cilantro leaves - 5 pcs .;
• Hot pepper - 1 pc.
Cooking Method:
1. Cut the onion into thin straws and fry with butter with frequent stirring until golden brown.
2. Put the tomato paste in the onions, stir well and fry over moderate heat for 2 minutes.
3. Pour a glass of water and simmer for 5 minutes.
4. Lay the beans, stir well and cook until the liquid evaporates.
5. Meanwhile, cut finely chili, cilantro and garlic, put everything to the stewed beans with onions and tomatoes, season with seasoning, add some salt and cook for another three minutes.
6. Remove from heat, leave for 10 minutes.
7. When serving, spread in a salad bowl, decorate with mint leaves and tarragon.
Canned beans lobio - details
In Georgia, every hostess can and loves to cook lobio, like in Russia, for example, soup. In fact, this is the most common beans in a fragrant spicy sauce. Due to the fact that the beans are perfectly combined with many products, any recipe is amenable to adjustment: you can add meat, mushrooms, canned fish, eggs, pomegranate, cheese, nuts, etc. to the dish. The only thing that is undesirable to change is the presence of garlic, spices and, if possible, colorful cilantro in the dish. It is because of such slight changes in lobio recipes that always turn out to be different in taste.
Prepare lobio portions in pots, cocottes, special shapes, or in large portions in heat-resistant dishes. The dish can be stored in the refrigerator for up to one week and will be not only a nourishing hot, but also a great cold snack. Traditionally lobio is served with khachapuri or lavash, but it will be no less delicious with homemade freshly baked bread.
