Lobio, like many popular national dishes, has many cooking options, often quite different from the original, traditional recipe. So my today's preparation will not fully correspond to the classic lobio, it is rather arbitrary on a given topic, but very tasty and beautiful.
Today I invite you to cook green bean lobio with me in the company of bell peppers and tomatoes. This combination of ingredients is very successful, and it is this combination that is the key to the success of conservation. Another big plus is that cooking this green bean lobio for the winter is quite simple and relatively fast, even without sterilization.
All that is needed is to prepare the ingredients and put them in the pan in a certain order and after the allotted time. You will learn all the details from my step-by-step recipe, which will tell you how to cook green bean lobio for the winter.
Ingredients:
- 2.5 kg of green beans;
- 2.5 kg of bell pepper;
- 3 kg tomato;
- 250 g of vegetable oil;
- 200 g of sugar;
- 100 g salt
- 100 ml 9% vinegar;
- 4 heads of garlic.
*The weight of prepared vegetables is indicated. From the indicated amount of ingredients, about 7 liters of preservation are obtained.
How to cook green bean lobio for the winter:
It is advisable to choose green beans of those varieties that do not have hard partitions and fibers. If they are, it will simply increase the cooking time of the beans (you need to remove them). We choose young beans, with underdeveloped beans, with intact skin. Rinse the beans thoroughly with cold water, cut off both ends and cut into small pieces 3-4 cm long.
Tomatoes for lobio are ripe, with bright red flesh. The shape and size of the fruit does not matter. We wash the tomatoes, remove the attachment points of the stalks and cut them into small pieces so that they fit in the meat grinder hole. We twist the tomatoes through a meat grinder. We cook lobio in a stainless steel saucepan with a thick bottom - the mass will burn in an enameled saucepan. Pour the tomato mass into the pan, add vegetable oil, salt and sugar. We mix.
On high heat, bring the tomato mass to a boil and, covered with a lid, cook on minimum heat for 15-20 minutes.
We wash the bell pepper, cut it in half lengthwise and cut out the stem. We remove the seeds and partitions. We wash the peppers again to wash off the adhering seeds. Cut the peppers into small squares, about 1 - 1.5 cm.
Then add green beans and bell peppers to the pan.
Stir and cook over low heat covered for 20 minutes.
Add garlic and vinegar passed through the press to the lobio.
Stir and cook for another 10 minutes.
We lay out the finished lobio in dry, pre-sterilized jars, filling them to the very top.
Banks with lobio immediately seal hermetically, turn upside down and wrap. Let stand until completely cooled, about 1 day.
The main thing in cooking lobio according to the classic recipe is the right kind of beans. Red or variegated cream beans from the current year's harvest are best - they will have enough starch and at the same time they will not be too dry.
Place the beans in a large bowl and cover with water. Water is cold.
If some beans float to the surface, feel them with your fingers, they may be empty in the middle. Those beans should be thrown away.
Leave the red beans to swell for 6-8 hours.
Then drain the water, put the beans in a deep saucepan and pour fresh water so that the water completely covers the beans. Set the pot over high heat to bring it to a boil.
As soon as the water boils, you need to get rid of it - pour it out and pour cold water again (the ideal ratio is 1: 4). Cook over medium or low heat, stirring occasionally, for 50 minutes - an hour and a half. The beans should become soft.
Mash some beans with a fork right in the pan. Just do not overdo it, there should be a lot of whole beans in the dish.
Sort out the nut kernels from the husks and shells. Nuts should not be rotten or spoiled.
Grind them in an accessible and convenient way for you - using a blender or meat grinder.
For lobio according to the classic recipe, take two large onions weighing about 180-190 grams or three medium-sized onions. It is necessary to remove the husk from them and cut into a not very small cube. The onion in the dish should be felt and seen.
Prepare a frying pan (preferably a large diameter with high sides) - heat it up, pour in vegetable oil.
Spread the onion in an even layer and fry it on a small stove burner until it is transparent, with a slight gold in color.
Blanch fresh tomatoes. First, wash the tomatoes well, make cross-shaped shallow cuts near the stem and on the opposite side with a sharp knife, and, lowering the tomatoes into boiling water, count to ten. It is not worth keeping vegetables in boiling water for more than 10 seconds. If there is a bowl of ice nearby, then you can instantly cool the tomatoes in it, if there is no ice, hold it under running cold water. Pry off the skin with the blade of a knife and remove it without much effort. That's it, our tomatoes are blanched.
Cut a bunch of cilantro with a knife. Grind the greens should not be very fine. Finely chop the garlic cloves into cubes. You can grind them through a press, but chopping with a knife will still be more correct.
Add tomato cubes to the transparent onion, season with spices - suneli hops, black pepper, a small amount of dried red pepper. Control the amount of hot pepper to your taste. In principle, the dish should be spicy and spicy, but at the same time, edible for spiciness.
Add beans, nuts, cilantro, garlic and a little broth in which the beans were cooked to the onions and tomatoes. Salt.
Mix and simmer on fire for 3-4 minutes. If you see that the dish is getting dry, you can add more water from under the beans.
If you serve lobio according to the classic recipe hot, then this is the main dish. And if it's cold, it's an appetizer.
Lobio is a popular Georgian dish, which is boiled beans with spices. There are many variations - sometimes lobio is cooked with nuts, tomatoes, sweet peppers, supplemented with pomegranate seeds. There are even meat options. But the main "companions" of beans are still cilantro, garlic, vinegar and fried onions.
Today we are going to look at a basic red bean lobio recipe. Due to the boiled beans, the dish turns out to be thick, rich, satisfying and enveloping. And spices and spices give an amazing aroma and enhance the taste.
Ingredients: 
- dry red beans - 800 g;
- onion - 3 heads;
- cilantro - a large bunch;
- garlic - 5-7 teeth;
- hops-suneli - 3 teaspoons;
- ground coriander - 2 teaspoons;
- red hot pepper - to taste;
- salt - to taste;
- wine vinegar - 30 ml;
- vegetable oil - about 50 ml.
Georgian red bean lobio recipe with photo
- Soak beans in cold water overnight or at least 3-4 hours.
- Then we change the liquid - fill the beans with clean water, boil. Cook for 5-10 minutes and drain the first broth. We wash the beans, fill with new water and bring to a boil again.
- Boil over low heat without a lid for about two hours. The cooking time is highly dependent on the variety and age of the beans, so after an hour of cooking, you can periodically taste the beans. When the beans become soft and boiled, remove the pan from the stove. Drain and save the liquid - it will come in handy during the cooking process.
- Next, you need to grind half the beans into a puree. You can do this right in the pan, visually dividing the contents into 2 equal portions and mashing one part with a crush. Or transfer half of the beans to another container, crush and return to the pan. If the mass is dry, add the broth, previously drained from the beans, until the desired consistency is obtained. Lobio is prepared both thick and rather liquid - it all depends on personal preferences.
- Chop the whole onion with a knife and fry in hot oil until golden.
- Mix beans with chopped onion. Simmer the mixture over low heat.
- Finely chop the garlic cloves and cilantro, load into the bean mass. Add hops-suneli, coriander, pour vinegar.
- Mix, salt and add hot pepper. The amount of garlic and other additives can be varied to taste, but in any case, the dish should not turn out bland!
- Serve Georgian red bean lobio hot.
Bon Appetit!
Many housewives are engaged in the preservation of vegetables for the winter. These are Korean-style salads, lecho, sauces, as well as a traditional Georgian dish called lobio. The main ingredient in this incredibly delicious salad is green beans.
As mentioned earlier, lobio is a traditional salad recipe from Georgian cuisine. It can be served not only as a side dish for main dishes, but also as an independent dish. And if you heat the green bean lobio, you get a delicious vegetable stew.
Required Ingredients:
- 1 kg of bell pepper (it is better to take red varieties);
- 3 large carrots;
- 3 kg of medium-sized tomatoes (you can use sour tomatoes);
- 100 ml vegetable oil (you can also take olive oil);
- 50 g of table salt;
- 355 gr of granulated sugar;
- 65 ml of acetic acid.
Preparing red bean lobio:
Wash the beans thoroughly in cold water, then put them in a saucepan and boil in salted water until fully cooked (it should be soft). Gently peel the sweet pepper from the stalk, cut out the core with seeds. Cut it into thin strips or small cubes.
Peel the carrots thoroughly and grate. Cut the tomatoes in half, soak in boiling water for 3 minutes, and then grind in a mixer.
Put all the cooked vegetables in a large saucepan, add salt, sugar and oil to them. After that, put the bean lobio for the winter on medium heat. When the salad boils, it must be cooked for another half an hour over low heat.
15 minutes before full readiness, pour acetic acid into the salad. Sterilize the jars, put the salad in them and roll up. Cover the jars with a warm cloth and wait for them to cool to room temperature. Remove to a cold room.
Classic lobio recipe
The classic recipe for this salad includes red beans. Preparing blanks for the winter is quite simple. Many recipes include beans, but most often, this is not the main ingredient, unlike lobio. You can also put a lot of different greens in a Georgian snack. It can be mint, cilantro, hyssop, marjoram or oregano. From this, the taste of the snack will only get better.
Required Ingredients:
- 2.5 kg of beans in pods;
- 2 kg of tomatoes (it is desirable to take red or pink varieties);
- 4 cloves of garlic;
- 3 art. l. salt;
- 3.5 st. l. granulated sugar;
- 2 small onions;
- A few sprigs of purple basil;
- Black pepper (preferably ground)
- Caraway;
- Saffron;
- Paprika.
How to cook lobio with vegetables:
Preserve the salad as follows: boil the beans until tender. Chop the onion and fry until it becomes golden brown. Put the tomatoes in a saucepan, cover with cold water and cook for 7 minutes. Then remove the skin from them and cut into large slices, put on the onion. Simmer another 15 minutes.
Peel the garlic and crush with a knife. Put it in tomatoes. Then add beans, sugar and salt. Simmer for half an hour. At the end of cooking, add finely chopped basil, pepper, paprika, saffron and cumin.
When the workpiece is ready, it can be laid out in jars and rolled up with a metal lid. Pickled vegetables are ideal as a side dish for meat.
How to cook lobio for the winter with broth
Lobio recipes come in various versions, but if you add broth to it, the taste will be very unusual. Canning French beans in a tomato for the winter with the addition of broth takes no more than one hour. How to prepare a recipe for preserving lobio for the winter?
Required Ingredients:
- 3 kg of French beans;
- 2 kg of ripe large tomatoes;
- 250 butter (you can take lamb);
- 3 large onions;
- 2 tbsp. l. coarse salt;
- A bunch of fresh dill;
- Melissa sprig;
- fresh cilantro;
- Parsley;
- 1 head of garlic;
- 1 liter of broth;
- Ground black pepper.
Method for preparing Georgian appetizers with tomatoes:
Peel the garlic and finely chop. Rinse the beans under running water and boil, put in a large saucepan. Then add butter to it (it should be melted first), finely chopped onion, garlic and black pepper. Salt and add herbs.
Tomatoes cut into cubes. Put them in the beans, pour all the broth and simmer for half an hour. When the salad is ready, it can be laid out in jars. Wait until they cool down to room temperature. Then you can clean them in the basement.
When preparing snacks, you can use any spices and spices. Before use, the Georgian salad can be warmed up and poured with eggs.
Description
Lobio for the winter- this is not only very tasty, but also a very useful preparation, which any hostess can cook. In this case, the dish can not only be marinated, but also frozen and salted. Closing a lobio salad is very easy, you can see this if you use our recipe for cooking a dish at home.
You can use frozen green beans, as well as red, white, and any other. The main thing is not to mix different types of beans, as they have different cooking times.
To date, a very popular recipe is lobio, closed for the winter in a tomato with various vegetables. Such an appetizer is perfect as an independent dish, and it can also be added to borscht and soups.
The classic recipe for preserving lobio is very simple and does not include unnecessary products. But you can always experiment and add something of your own to the ingredients, thus diversifying the recipe.
The main secret of preparing tasty and appetizing lobio for the winter is properly cooked beans. It is best to use white, as this variety will cook faster than the others. Also, do not forget that the beans must first be soaked overnight in water, otherwise the product will be hard. In total, you need to cook the beans for half an hour - forty minutes, periodically checking it for softness. Do not let the ingredient boil or remain hard.
Closing the lobio in Georgian for the winter with your own hands is as easy as shelling pears. We invite you to stock up on the necessary ingredients and use our step-by-step recipe with a photo that will help you in the process of preparing a hearty and healthy meal.
Ingredients
-
(3 glasses) -
(2 kg) -
(0.5 kg) -
(1 tablespoon) -
(1 tablespoon) -
(150 ml) -
(taste) -
(taste)
Cooking steps
Prepare all the required products by laying them out in front of you. If you want to prepare a delicious preparation for the winter, then you need to carefully read our recommendations so as not to miss anything.
Peel white beans from husks and other debris, put the product in a saucepan and fill with water so that it completely covers the beans. Let it brew for about two hours, then put the container on the fire.
Boil the white beans for forty minutes, stirring occasionally and checking for softness. Salt should not be added to the water. If you don't want to end up mashed, don't let the beans overcook..
Rinse the tomatoes in running water, tear off and cut off the stalks, then cut the tomatoes in half.
Now you need a meat grinder or blender. Grind the tomatoes to a pulp, then pour the tomato into a saucepan or metal bowl and put on fire.
After a few minutes, when the tomato mixture boils, add salt and other seasonings as desired, mixing everything thoroughly with a wooden spoon or spatula.
Peel and cut the onion into small pieces. If you do not like it when it crunches on your teeth, you can grind it on a blender with large knives.
Throw the cooked beans in a colander and rinse thoroughly under running water, then send it to the pot with the boiling tomato and mix the ingredients thoroughly.
Sliced onions need to be fried a little before being added to the rest of the products. Be careful not to overcook it, otherwise the taste of lobio will be slightly bitter.
After frying the onion, send it to the pan to the tomato and beans, not forgetting to mix it all thoroughly and taste for salt. If it seems to you that there is not enough salt, you can add a little more, but try not to oversalt.
Leave the dish to boil and start sterilizing the jars. This is very important, especially if you live in an apartment and there is no way to store blanks for the winter in the basement. Select whole clean containers and sterilize them by steam or using the oven. Arrange the lobio among the jars in such a way that the dish tightly clogs the container and leaves no empty areas. Roll up the jars with lids, turn them upside down and leave to infuse for a couple of hours, after which you can remove the blank from the lobio for the winter for storage in the pantry or cellar. Before serving, supplement the vegetable appetizer with fresh herbs and garlic to taste..
Bon Appetit!
