Just as for Russia a symbol of Russian cuisine – porridge, so for Georgia – lobio. In Georgian this word means haricot. Lobio - one of the most ancient dishes which recipes there is a set today. Though initially lobio is just boiled haricot with spicery.
It is required to you
- red beans
- brown or in a speck
- but not white.
- Onions turnip (1 large bulb on 1 glass of dry haricot)
- Vegetable oil for frying
- Bay leaf
- To taste:
- Garlic
- Salt
- Ground paprika
- Cilantro greens
- Khmeli suneli
- Tomato paste
- Vinegar of 6%
- Walnuts
Instruction
1. Fill in haricot with cold water and leave for the night. As haricot will strongly bulk up, waters has to be in 5 times more than haricots. Boil haricot in the same water. Merge liquid.
2. Fill in haricot with fresh water, so that water on 2-3 cm closed haricot. Add bay leaf and you cook on slow fire until ready. If water quickly boils away in the course of cooking, it is possible to add boiled water.
3. Small cut onions also to a spasseruyta on vegetable oil. Throw into haricot onions together with oil and let's boil slowly about 15 minutes. Constantly stir slowly! Take out bay leaf.
4. Pound garlic with paprika and salt. Put in haricot. There add at the request of spice: khmeli suneli, small cut cilantro, tomato paste, pounded walnuts. Well mix. Let's boil 3-5 minutes.
5. Remove from fire. Add 2-3 tablespoons of vinegar, mix and slightly suppress a masher for puree. Lobio shouldn't turn into bean puree. The cooked pulp has to be squeezed out only slightly. Then lobio will be dense, but not homogeneous. It is possible to give also in hot, and cold. Decorate with greens of cilantro and rings of onions.