The beautiful word of lobio call a rich dish of Caucasian cuisine from haricot. In Georgia each hostess has the special recipe for lobio. We suggest to use for classical lobio red beans, ripe tomatoes, nuts, greens and seasonings for authentic taste.
It is required to you
- Products:
- Red beans – 300 g
- Tomatoes of 1-2 pieces.
- Onion of 1-2 pieces.
- Vegetable oil refined – 50 ml
- Walnuts of-2-3 tablespoons.
- Garlic 2–3 cloves
- Ground paprika – on a knife tip
- Khmeli suneli seasoning – 5 grams
- Greens fresh (parsley, cilantro, fennel) 50 grams
- Wine vinegar or the Tkemali sauce to taste
- Salt – to taste
- Water – 2-2.5 liters
Instruction
1. Haricot needs to be washed out and wetted in water at several o'clock, it is better to make it for the night. It is during this time recommended to replace water 1–2 times. Pour fresh water in a pan and put haricot to be boiled to softness. At first it is necessary to allow haricot to begin to boil and, having reduced fire to a minimum, to cook about 1.5 in need of 2 hours. If when boiling water almost boiled away, then add a fresh portion of water. When haricot is almost ready, estimate the volume of the remained water and if you love more densely, don't drain all water from haricot, cast a little in any capacity. It can be necessary at the end of cooking if lobio turns out too dense.
2. While haricot is boiled, prepare vegetables, nuts and greens. Clean onions, tomatoes, garlic and small cut a knife. Separate walnuts from partitions and firm parts, then randomly crush. Wash out greens under flowing water, shake off and dry, then cut on small pieces.
3. In a frying pan warm a little oil and fry onions till golden color. In a couple of minutes add tomato cubes, pounded garlic to a frying pan. Warm up mix on average fire and add to haricot. Now the turn of chopped greens, salt and seasonings came. Estimate whether there is enough liquid, if necessary add to lobio of the cast broth. Let's mix begin to boil and then put the switch of the modes on average fire. If necessary salt once again, right at the end add wine vinegar or the Tkemali sauce 1-2 tablespoons.