Georgian Beans Lobio Recipes

GEORGIAN BEANS (LOBIO)

Georgian Beans (Lobio) image

Provided by Marian Burros

Time 1h10m

Yield 3 servings as a main dish

Number Of Ingredients 15

Ingredients

2 cups dry red kidney beans
1 large onion, chopped fine
2 carrots, chopped fine
1 rib celery, chopped fine
8 pitted prunes
1/3 cup balsamic vinegar, plus 1 tablespoon
3 cloves garlic
1 tablespoon tamarind paste
1/2 teaspoon hot pepper flakes
1 teaspoon coriander seed
1/2 teaspoon fenugreek
5 tablespoons olive oil
1/4 cup fresh cilantro
1/4 teaspoon salt or to taste
Freshly ground pepper to taste

Steps:

Soak beans overnight or cook beans for 2 minutes in plenty of water and allow to sit for one hour.
Drain water from beans and add plenty of fresh water to cover with onion, carrots and celery. Cover and simmer for about one hour, until beans are tender, but not mushy. Drain and set aside.
Simmer the prunes in 1/3 cup of the vinegar for 20 minutes.
With food processor running, put garlic through tube. Add remaining vinegar, tamarind paste, hot pepper flakes, coriander seed, fenugreek, olive oil, prunes and vinegar and process to a paste. Add the cilantro and process to chop fine. Season with salt and pepper. Stir into warm beans.

Nutrition Facts : @context http, Calories 758, UnsaturatedFat 20 grams, Carbohydrate 110 grams, Fat 24 grams, Fiber 24 grams, Protein 30 grams, SaturatedFat 3 grams, Sodium 261 milligrams, Sugar 23 grams

LOBIO RECIPE

Lobio Recipe image

This Lobio recipe is one of the most popular and delicious dishes of Georgian cuisine. Best when made with dry beans, but canned beans are always an option when in a hurry. This recipe is vegan, very easy to make and loaded with healthy fats and incredible aroma.

Provided by Iryna

Categories Main Course

Time 11h15m

Number Of Ingredients 12

Ingredients

1 c dry Kidney Bean
1 c dry Great Northern Beans
1 c walnuts
2 tbsp olive oil (you can replace with veggie broth or water)
1 large onion (very finely minced)
1 1/2 tsp Hmeli-Suneli
1/4 tsp Cayenne pepper (optional)
2 c tomato juice
1 tsp Balsamic vinegar
salt, pepper (to a taste)
2 c cilantro (finely chopped)
3 cloves garlic

Steps:

Rinse the beans and place them in a bowl with water. The water should cover the beans by 3-4 inches. Soak the beans overnight or for 10-12 hours.
Drain the soaked beans and rinse them a few times. Transfer the beans into a cooking pot, fill it with water to cover the beans by 1 inch. Bring the beans to a boil, then reduce to simmer for 1-2 hours. One hour into the cooking remove 3 beans from the pot and taste them. If all of them are soft - beans are ready.
Drain the beans reserving all cooking liquid. Return half of the beans to a cooking pot and mash them with a potato masher.
Pulse the walnuts in a food processor until they are a size of a buckwheat seed or smaller. If you don't have a food processor, you can chop the walnuts by hand or add them to a plastic bag, seal it and pound with a rollin pin.
Heat olive oil in a large saute pan and over medium heat. Add onion and sauce for 10 minutes until it's soft and translucent. Add beans, walnuts, Hmeli-Suneli, Cayenne pepper, 1 cup of tomato juice and Balsamic vinegar. Give everything a nice stir and add more tomato juice if necessary to thin out Lobio. Add salt and pepper to taste. Simmer for 5 minutes.
Add garlic pushed through a garlic press, cilantro, stir for 30 seconds and remove from the heat. Lobio is ready.

Nutrition Facts : Fat 17.8 g, SaturatedFat 1.5 g, Calories 403 kcal, Carbohydrate 46.4 g, Protein 19.7 g, Fiber 13.3 g, Sugar 5.6 g, Sodium 230 mg, ServingSize 1 serving

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