Lobio of green beans with minced meat. Green lobio with meat Bean lobio with meat recipe

Recipe for green lobio with meat

1. Japanese and Chinese cuisines are becoming increasingly popular in the Caucasus. Restaurants and cafes are opening where you can try various popular dishes of Eastern cuisine - sushi, rolls, various sauces. Delivery services for ready-made Chinese and Japanese dishes are constantly updating their menus. So, for example, in Novokuznetsk on this website http://nk.ya-goloden.ru/menu/wok/ you are offered to order and try a new dish - FOC. Wok is a small frying pan in which pieces of meat, vegetables, noodles and seafood are fried. They are fried over very high heat, due to which the products quickly become golden brown; the inside of the products remains fresh and juicy with minimal loss of nutrients. It was this frying pan that gave the name to this dish of Eastern cuisine
2. Caucasian cuisine has something similar in its arsenal - these are cast iron cauldrons with a flat or hemispherical bottom. In such dishes, products are perfectly fried and boiled, also retaining their beneficial properties; a distinctive feature is the extraordinary tenderness and juiciness of the products, this is achieved due to the properties of cast iron and the thickness of the walls and bottom of the cauldron. The dishes are heated gradually and evenly over the entire surface, which allows the food to be heated equally and evenly on all sides. We invite you to prepare the antipode of the Eastern wok. It will be Caucasian stew with green lobio, and we will simmer over low heat in a cast iron pan
3. Let's start cooking green lobio with beef by preparing the meat. Separate the flesh from the bone. Do not throw away the bones, rinse them under cold water, put them in a saucepan, cover with cold water, lightly salt the water and boil the meat broth. We will use a little broth to prepare our dish, and most of the remaining rich and satisfying broth can be used to prepare the famous Caucasian meat soups (shurpa)
4. Clean the beef pulp from small bones, film and tendons. Cut into pieces of 30 - 35 grams. Rinse under running cold water. Each piece of pulp is salted and peppered. Animal fat is heated in a cauldron and pieces of meat are fried in it under a closed lid. The meat is slightly fried, add half a head of chopped onion to it. Stir and cover with a lid and simmer for another 15 minutes.
5. While the meat is stewing, prepare the remaining ingredients. Wash and chop the green beans. Sort through the sprigs of fresh mint, cilantro and parsley. Rinse the fragrant greens. Chop it finely. Grate the garlic on a very fine grater or press it through a garlic press. Looks like we've prepared all the ingredients, let's get back to the meat.
6. 15 minutes have passed. Open the lid of the cauldron. Mix onion with meat. Now add chopped green beans to the fried meat and onions. Pour in a small amount of meat broth so that it barely covers the beans and meat. Don't mix. Let's make a low fire. Simmer until the food is completely cooked with the lid of the cauldron closed. Sometimes look under the lid; if there is not enough broth, add more broth so that the beans and meat do not burn to the sides or bottom of the dish.
7. 10 minutes before it’s ready, season the dish with crushed garlic, salt and pepper to taste, and cover everything on top with a carpet of a mixture of finely chopped fresh cilantro, mint and parsley. Cover tightly with a lid and simmer for 10 minutes. During this time, the garlic and herbs will lightly steam and begin to exude aroma. Remove the cauldron from the heat and set it on the side of the stove for 20 - 30 minutes so that the dish is completely saturated with the aroma of herbs and garlic. Due to this, the meat and beans will acquire a new, unique taste.
8. Green lobio with meat served in regular soup bowls and only hot. The dish is served with fresh fragrant bread. Some people pour ayran over it before serving, others prefer hot sour-milk sauce in a separate bowl to dip the bread into. There is no need for an additional side dish, as the dish turns out to be very satisfying and completely self-sufficient.

Today we will prepare red bean lobio in Georgian style for dinner. This is a classic dish recipe with a long history, incredibly easy to prepare. Georgians, when they want to talk about something easy in action, say: “Simple, like lobio.”

They say that Queen Tamara herself was the first to try the dish. In fact, in Georgian cuisine the dish has the status of an everyday dish. Despite its commonplace nature, residents of the country adore the dish. Lobio constantly appears as the hero of fairy tales, anecdotes, and jokes. There the dish is eaten by poor but honest people. And lucky ones, like our fool Ivan.

Interesting! Beans, which means “lobio” in Georgian, appeared in the country only in the 17th century. Before this, the dish was prepared from hyacinth beans.

The salad is based on red beans, although locals also prepare it with green beans. Nowadays, many people do not waste time preparing beans; they take ready-made ones, canned in a jar. This is not forbidden.

Classic recipe for Mingrelian red bean lobio

Take:

• Beans – 200 gr.
• Carrot.
• Walnut kernels – 75 gr.
• Coriander - teaspoon.
• Khmeli-suneli – ½ small spoon.
• Ground red pepper - a pinch.
• Large onion.
• Salt - to taste.
• Garlic – 3-4 cloves.
• Wine vinegar - teaspoon (replacement with lemon juice is allowed).
• Cilantro - a bunch (can be replaced with parsley).
• Sunflower oil – 4 large spoons.
• Bay leaf.
• Allspice peas – 3 pcs.
• Black peppercorns – 3 pcs.
• If desired, add savory (kondari) and paprika.

Step-by-step recipe with photos

Soak the beans overnight.

Put it on gas. How to do this correctly, read above. Don't forget to remove the gray foam, removing any remaining dirt with it.

In the last cooking, add coriander, hot pepper and suneli hops. Add salt (a teaspoon).

Chop the onion into small cubes or half rings.

Fry in oil in a frying pan, adding a little salt. There is no need to cook until done.

Grate the carrots with coarse shavings.

Add to the onion and fry until the root vegetable becomes soft.

Chop the garlic. Add to vegetables. Fry for a few minutes until the garlic releases its unique aroma.

Combine beans with vegetables.

Chop the nuts. You can use a blender or a knife, if more convenient. Pour into the total mass.

Chop the cilantro and place in a bowl.

Splash in wine vinegar.

Stir the salad. At this stage, you can bring the lobio to the desired taste. Add salt and pepper, increasing the spiciness.

Recipe for red lobio with bean meat

For those who like to treat themselves to a fragrant Georgian dish, I offer a recipe for dinner with meat. If you are counting calories, then take diet chicken.

Take:

• Beans – 500 gr.
• Veal (beef, chicken) – 600 gr.
• Tomatoes – 600 gr.
• Garlic.
• Onions – 3 pcs.
• Dill, cilantro - a large bunch.
• Oregano, coriander, paprika, hot chili powder - optional.
• Salt.

How to cook delicious lobio with meat:

1. Cook the beans as described above. Mash some with a fork. Not all of it, leave most of it whole.
2. Cut the meat into small pieces. Place in a frying pan and cover with water. Simmer for 25-30 minutes.
3. Chop the onion into cubes. Send to the meat. Continue simmering until the meat is edible.
4. Remove the skin from the tomatoes and chop into small cubes.
5. Cut the garlic into slices. Chop the greens.
6. Place the vegetables and herbs into the frying pan. Simmer for 10-15 minutes.
7. Add boiled beans to the meat. Stir, salt, add spices. Cook for the last 5-7 minutes.
8. Turn off the heat and keep the dish covered for 20 minutes.

Video: delicious lobio in a slow cooker

To help, keep a video with a step-by-step story about preparing red lobio.

Classic recipe for Georgian red bean lobio

Traditional recipe for Georgian salad with walnuts.

Prepare:

• Beans - a glass.
• Onion head.
• Peeled nut kernels – 100 gr.
• Garlic – 3 cloves.
• Tomato juice – 200 gr.
• Vegetable oil – 2 tbsp. spoons.
• Apple cider vinegar - teaspoon.
• Hot chili - pod.
• Cilantro, ground pepper, salt.

How to cook lobio according to the classic recipe:

1. Sort the beans, rinse, soak. Let it cook for about an hour.
2. Crush the garlic cloves with a press.
3. Finely chop the nut kernels (press some into crumbs).
4. Cut the onion into rings. Fry in a frying pan.
5. Make a mixture of garlic and nuts, add to the onion. Next, send the beans.
6. Pour in tomato juice, pepper and salt. Chop the chili pod into rings and place in a frying pan.
7. Bring the contents of the pan to a boil over low heat. Simmer for 10 minutes, then keep covered for another 10.

Georgian bean lobio for the winter

Your favorite salad can be preserved for the winter. Do not skimp on seasonings, like any Georgian dish, lobio loves herbs and spices.

• Beans – 500 gr.
• Peeled walnuts – 100 gr.
• Sweet pepper – 2 pcs.
• Big carrot.
• Khmeli-suneli, cilantro, basil - to taste.
• Tomato juice – 250 ml. (can be replaced with tomato paste).
• Garlic cloves - a couple of pieces.
• Vegetable oil - as needed.

Preparing lobio for the winter:

1. Soak the beans overnight. Then cook with bay leaf.
2. Chop the nuts into a homogeneous mass (using a blender or masher).
3. Cut the pepper into strips, dice the onion, grate the carrots with shavings - chop everything quite coarsely.
4. Fry chopped vegetables in oil. Add chopped garlic cloves. Add nuts.
5. Mix the mixture thoroughly. Pour over the tomato and simmer for 20 minutes.
6. Pour over the prepared beans. Cover with a lid and bring to a boil. Continue simmering for 15-20 minutes.
7. At the same time, sterilize the lids of the jars.
8. Fill the lobio, sterilize in a bath for 5-7 minutes.
9. Roll up, cool, store in a pantry or basement.

Canned red bean lobio

The beauty of cooking is that it saves a lot of time. The taste won’t let you down, but your loved ones won’t have to wait long for dinner. Just half an hour and the food is on the table.

Required:

• Canned red beans – 2 jars.
• Onion – 2 pcs.
• Wine vinegar - a tablespoon.
• Khmeli-suneli - a teaspoon.
• Coriander.
• Vegetable oil - 6 tablespoons.
• Tomato paste – 2 tbsp. spoons.

To refuel:

• Nut kernels – 100 gr.
• Wine vinegar - tbsp. spoon.
• Garlic 4-6 cloves.
• Green onions, cilantro, parsley.

Preparation:

1. Crush the nuts into fine crumbs. Grind the garlic with a press. Mix in a bowl, add vinegar, stir.
2. Finely chop the greens. Cut the onion into regular cubes.
3. Fry the onion in oil until golden. Add tomato, stir the mixture. Continue frying for 3 minutes.
4. Drain cans of beans. Place in a frying pan.
5. Add coriander and hops. Simmer over low heat for another 3-5 minutes.
6. Turn off the burner. Add nut butter, vinegar, herbs.
7. Stir the lobio and cover with a lid. Let it brew for 10-15 minutes.

How to cook beans correctly

To make a real classic dish, you need to cook the beans correctly. The preparation time for the main component takes approximately a day.

• Sort the beans and soak in cold water for about 12 hours. During this time you need to change the water a couple of times.
• Rinse under running water. Place in a saucepan and set to cook.
• Bring to a boil over high heat. Cook for 10-15 minutes. Drain the fluid, fill with new one. Put it back to cook.
• Repeat the procedure for changing water again, draining the old one and adding new one.
• The third time after boiling, reduce the heat to low. Cook for about an hour until done. During this time, the water will almost evaporate.

Video about preparing the most delicious red bean lobio

A recipe from a famous chef with a story about lobio and the principles of its preparation from red beans. May you always have delicious food!

The main thing in preparing lobio according to the classic recipe is the right type of bean. 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. The water is cold.
If some beans float to the surface, touch them with your fingers; they may be empty in the middle. These beans should be thrown away.
Leave the red beans to swell for 6-8 hours.

Then drain the water, place the beans in a deep saucepan and add fresh water so that the water completely covers the beans. Set the pan over high heat to bring to a boil.
As soon as the water boils, you need to get rid of it - pour it out and fill it with cold water again (a ratio of 1:4 would be ideal). Cook over medium to low heat, stirring occasionally, for 50 minutes to an hour and a half. The beans should become soft.

Mash some of the beans a little with a fork directly in the pan. Just don't overdo it; there should be a lot of whole beans in the dish.

Sort the nut kernels from the husks and shells. Nuts must 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 approximately 180-190 grams or three medium-sized onions. They need to be peeled and cut into not very small cubes. The onion in the dish should be felt and visible.

Prepare a frying pan (preferably a large diameter one with high sides) – heat it up and pour in vegetable oil.
Spread the onion in an even layer and fry it over low heat on the stove burner until translucent, with a light golden color.

Blanch fresh tomatoes. First, wash the tomatoes well, make cross-shaped shallow cuts with a sharp knife near the stalk and on the opposite side and, lowering the tomatoes into boiling water, count to ten. You should not keep vegetables in boiling water for more than 10 seconds. If there is a bowl of ice nearby, you can instantly cool the tomatoes in it; if there is no ice, hold it under running cold water. Use the blade of a knife to pry the skin and remove it without much effort. That's it, our tomatoes are blanched.

Cut a bunch of cilantro with a knife. The greens should not be chopped very finely. Finely chop the garlic cloves into cubes. You can grind them through a press, but chopping them with a knife will still be more correct.

Add tomato cubes to the transparent onions, 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 piquant, but at the same time edible in its spiciness.

Add beans, nuts, cilantro, garlic and a little broth in which the beans were cooked to the onions and tomatoes. Add salt.

Stir and simmer for 3-4 minutes. If you see that the dish is a little dry, you can add more water from the beans.

If you serve lobio hot according to the classic recipe, then this is the main dish. And if it’s cold, it’s a snack.

1. If you do not use ready-made minced meat, then the first thing you need to do is prepare the minced meat for the lobio. To do this, wash the meat and cut into small pieces. Grind the meat into minced meat in a meat grinder. To make the minced meat more tender, you can twist it twice.
2. Peel the onion, wash it, cut it in half and chop finely.
3. Place a frying pan on the stove, pour in vegetable oil and heat. Add chopped onions to the heated oil and fry until golden brown. Constantly monitor the onion so that it does not burn.
4. Wash the green beans and cut them into small pieces, pour them into a frying pan, add half a glass of water and simmer until the water evaporates over moderate heat.
5. When the water has evaporated, add the minced meat to the pan and fry it, stirring well so that no lumps form. Fry the minced meat until the excess liquid has evaporated; the minced meat should be cooked through.
6. Then break the eggs into the frying pan, stir, salt and pepper the lobio to taste. Remove the pan from the stove.
7. Wash the greens, dry and finely chop. Arrange the lobio on plates, sprinkle with fresh herbs and serve.

VIDEO RECIPE FOR LOBIO FROM GREEN BEANS WITH MINT MEAT

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This dish has been known in Georgia for a long time and is prepared from various beans. For this dish, grain beans or green beans are used. Lobio can be prepared from white or pink beans, but it is mainly prepared from red beans. The dish made from any bean is very tasty, with only slightly different flavor nuances.

• 500 grams of pork;
• 400 grams of beans;
• 1 onion;
• 1 carrot;
• 2 tablespoons of tomato paste;
• 1 teaspoon hops-suneli;
• 2 tablespoons vegetable oil;
• 1 tablespoon frozen greens;
• 3 cloves of garlic;
• salt to taste.

How to cook lobio

In the evening, wash the beans and soak them overnight in a large bowl. In the morning, salt the water, wash the beans, add a new portion of water and set to cook

Cook, stirring occasionally until done. Peel and wash the onions and carrots. Finely chop the onion and grate the carrots on a coarse grater.

Cut the meat into small pieces

Place a frying pan on the stove, pour vegetable oil into it, heat it up and fry the meat over high heat.

Then add the onion and fry the meat with onions

Then add carrots and fry with carrots

Fry with carrots for a couple of minutes, don’t forget to stir while frying, add tomato paste, stir so that the paste combines with the meat and vegetables, and fry with it for a couple of minutes too

Then add water to cover the meat. (I don’t pour very much water, since the oven is induction and the water practically does not boil away during cooking.) Add salt and cook over low heat for about 15 minutes. Meanwhile, our beans are cooked, drain all the liquid from them, put 2/3 of them in a frying pan with the meat , and leave 1/3 in the saucepan and crush

Then add it to the meat too.

Add salt, add suneli hops, cover with a lid and cook over low heat for 20 minutes

Add finely chopped garlic and herbs to the finished dish.

Stir, cover with a lid, turn off the oven and let the dish brew. Our lobby is all ready