How to cook lobio?
From the Georgian language, lobio is translated as "beans". There are a great variety of types of this traditional Caucasian cuisine. It would not be a mistake to say that every Georgian hostess knows how to cook lobio in Georgian and has in mind her own original recipe. Different varieties of beans are suitable for lobio, however, different types of beans are never mixed in one dish, since different varieties have different degrees of cooking and different cooking times. For lobio, the beans are cooked thoroughly, sometimes even slightly crushed, or even brought to a state of uniform paste.
How to cook lobio from beans
The unique taste of Georgian cuisine is, first of all, spices. It is characteristic that lobio is suitable as fresh greens: parsley, green onions, cilantro, and dried, which is part of the mixtures of hop-suneli: fenugreek, dill, mint, bay leaf, savory, sage, marjoram, thyme (thyme), basil rosemary In addition, hops-suneli contains saffron, cloves, cumin, cinnamon, paprika, coriander, white mustard.Lobio - extremely fragrant and not spicy with this dish. Red and black pepper is added to taste. Ingredients dishes:
- Onion bulb (400 g or 3 onions).
- Red dry beans (200 g or 1 cup).
- Hops-suneli (1 tbsp. Spoon)
- Tomatoes (200 g or 2 tomatoes).
- Ground black pepper.
- Vegetable oil.
- Parsley (bunch).
- Cilantro (bundle).
- Green onions (bunch).
- Garlic (2 cloves).
- Walnuts (2 tablespoons).
How to cook lobio
Before cooking, the beans should be soaked for 7-24 hours in a large container with water. Then pour the swollen product with fresh water, and cook for one hour or until the beans are softened over medium heat. Leave the saucepan on a cooling plate, where the beans will slowly "reach." In the meantime, we clean and chop the onions into large pieces, heat the oil in a skillet and fry the chopped onions over high heat. Add diced tomatoes and hops-suneli. All simmer on medium heat until lightly boiling vegetables and the appearance of tomato juice. Drain from the water beans. Add the boiled product to the vegetable platter, simmer all together, salt and pepper to taste. Turning off the stove, cover the finished dish with a lid. Chopped garlic mix with the same chopped walnuts, add to lobio and again cover with a lid. Do the same with greens.
Lobio can be eaten both warm and cold, but without warming up, so that garlic and greens do not lose their flavor. Knowing how to cook lobio, the hostess will confidently prepare for a picnic or for any family holiday. Having mastered the preparation of this dish, you will be something to surprise and amaze the guests!
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