Georgian red bean lobio - the best recipes. Dietary green lobio with chicken Prepare lobio from red beans and chicken

Bean lobio is a traditional Georgian dish.

It can be served as an independent dish, as well as a cold or hot appetizer, side dish and base for sandwiches.

White bean lobio - basic cooking principles

To prepare this dish, use the simplest products that can be purchased at any store.

“Lobio” translated from Georgian means “beans”. This is the name of the dishes that are prepared from these legumes. They differ in the type of beans used for cooking, their size, color, degree of cooking, as well as the addition of various spices and herbs.

Traditional lobio is made from red beans. But the dish is no less tasty from white or spotted ones. Often several varieties of legumes are used at once, but in this case they are boiled separately.

To make the beans cook faster, they are soaked in water for at least six hours. It is recommended to change the water several times. When the beans swell, they are sorted.

Then the swollen beans are poured with fresh water and boiled over low heat for an hour and a half. In this case, it is necessary to ensure that the liquid does not boil away completely so that the beans do not burn.

In addition to beans, you will need onions and carrots. Vegetables are peeled, chopped and fried until soft. Then they are transferred to a pan with beans.

To make the dish piquant and spicy, grind it in a meat grinder. hot pepper and garlic.

Stir the lobio, add a little if necessary drinking water, season with spices, salt and simmer over low heat for an hour.

Before serving, the lobio must be lightly kneaded, but not to the point of puree.

Lobio can be prepared with vegetables, mushrooms, tomato paste, chicken, nuts or meat.

Recipe 1. White bean lobio with nuts

Ingredients

half a kilogram of white beans;

200 ml vegetable oil;

three onions;

kitchen salt;

cilantro - a small bunch;

3 g red pepper;

100 g walnuts;

two large tomatoes;

fresh basil - six leaves.

Cooking method

1. Wash the basil and tomatoes. Wash and soak the beans the night before. Peel the garlic and onions. In the morning, drain the beans in a colander and rinse again. Place in a saucepan, cover with water and boil until soft.

2. Pour the peeled walnut kernels into a blender container and grind. In a minute you should have fine crumbs. Set it aside for a while.

3. Chop the entire onion not too finely, because the onion pieces should be felt in ready dish. Heat vegetable oil in a deep frying pan. Fry the onion in it until transparent.

4. Chop the tomatoes into pieces and add them to the fried onions. Then add the boiled beans and chopped nuts here.

5. Season with ground red pepper and salt. Add finely chopped basil and cilantro. Press the garlic cloves through a garlic press. Pour half a glass of bean broth into the pan. Simmer over low heat for ten minutes.

Recipe 2. White bean lobio with vegetables

Ingredients

vegetable oil;

bulb;

200 g white beans;

table salt;

carrot;

three cloves of garlic;

bell pepper pod;

three fresh tomatoes;

eggplant.

Cooking method

1. We prepare lobio according to the principle vegetable stew. We pre-wash the beans and soak them for at least six hours. Then boil the swollen beans until tender. Vegetables can be used both fresh and frozen if preparing the dish in winter.

2. Rinse the eggplant, dry it with a towel and chop it into small cubes. Place the chopped vegetable in a bowl, sprinkle with salt and leave for 20 minutes to get rid of the bitterness.

3. Finely chop the onion and fry it in vegetable oil. Add grated carrots and fry until golden brown.

4. Rinse the eggplants, squeeze well and fry separately until cooked. Add to the pan with the rest of the vegetables and continue to fry everything together.

5. Rinse the tomatoes, wipe them and finely chop them. Add tomatoes to the pan and simmer, stirring constantly. Cut the sweet pepper into thin strips and add to the vegetables. Sprinkle the fried vegetables with chopped parsley.

6. At the end, add the boiled beans and pour in about half a glass of water. Simmer until all the liquid is gone.

Recipe 3. White bean lobio with mushrooms

Ingredients

a glass of white beans;

bulb;

green onions;

three cloves of garlic;

hazelnuts - 100 g;

a third of a glass of vegetable oil;

300 g dried mushrooms.

Cooking method

1. Sort and rinse the beans. Soak in cold water and leave for a couple of hours. Then change the water and cook on low heat for about an hour and a half. The beans should not be completely boiled. Salt the beans at the end.

2. Rinse the mushrooms, cover with warm water and leave for a couple of hours. Boil the pre-soaked mushrooms until half cooked in lightly salted water. Place in a sieve and fry in hot oil along with the onion.

3. Drain the water from the beans, add mushrooms and crushed garlic fried with onions. Place the nuts in a blender bowl and grind everything into crumbs. Rinse the cilantro, shake off and finely chop. Add chopped nuts and finely chopped cilantro to the rest of the ingredients.

4. Pour in vegetable oil. Add a pinch each of turmeric, red pepper, black pepper and coriander. Mix everything well.

Recipe 4. White bean lobio in tomato sauce

Ingredients

half a kilogram of white beans;

250 ml tomato juice;

200 g sweet pepper;

two bay leaves;

two cloves of garlic;

table salt;

onion - 100 g;

black pepper;

10 g basil;

100 g carrots;

vegetable oil;

100 g cilantro.

Cooking method

1. Sort the beans, put them in a colander and rinse. Soak in water in the evening. The next day, drain the beans in a colander and rinse them again. Boil until soft. About a quarter of an hour before the end of cooking, add salt and laurel leaves.

2. Rinse the cilantro, dry it on a napkin and chop it.

3. Clean the vegetables. Cut the carrots into thin strips. Chop the onion into small pieces. We peel the garlic and pass it through a press. We clean the pepper pods from seeds and cut them into small squares.

4. Heat the oil in a cauldron, fry the peppers, carrots and onions in it until soft. Pour in 50 ml of juice, add herbs and garlic, sprinkle with chopped basil and simmer for five minutes.

5. Add boiled beans to the vegetables and pour in the remaining juice. Let's pepper the dish. Stir and simmer over low heat, covered, for 20 minutes.

Recipe 5. Hot white bean lobio

Ingredients

white beans - 250 g;

ten stalks of celery;

a large bunch of parsley;

fresh tomatoes - 130 g;

cilantro leaves - 50 g;

garlic - four cloves;

celery (leaves) - 60 g;

red capsicum- a small piece;

four onions;

purple basil - 50 g.

Cooking method

1. Sort the beans, removing all split and spoiled grains. Rinse the beans by changing the water several times. Then fill with water and leave for about eight hours.

2. After the allotted time, rinse the beans well again and fill them with cold water again. Place the container with beans on the stove and bring to a boil without covering with a lid.

3. As soon as the contents of the pan begin to boil, add the celery stalk, bay leaf, and whole onion, and then reduce the heat to low to prevent boiling. Stir occasionally with a wooden spatula to prevent the beans from burning.

4. Cut the remaining onion into small pieces. Chop the garlic and grind in a mortar with coarse salt and hot pepper until it becomes a paste.

5. Finally, remove the celery stalk and onion. Next, while gently stirring the broth, add chopped onion and about half of the garlic mixture.

6. Without stopping stirring the broth, bring the beans until completely soft. Remove the pan from the stove and add tomato puree from fresh tomatoes, adding the remaining greens.

7. Dilute adjika and utskho-suneli in a small amount of broth, and then add the resulting mixture to the pan with beans. Season with salt and freshly ground black pepper. Stir, cover with a lid and leave in a warm place for half an hour so that the dish is saturated with the aroma of spices and herbs.

Recipe 6. White bean lobio with chicken in a slow cooker

Ingredients

250 g white beans;

kitchen salt;

200 g chicken breast;

200 g tomatoes;

spices;

100 g purple onion;

walnuts - 50 g.

Cooking method

1. Place the pre-sorted, soaked and washed beans into the container of the device. Pour two multi-glasses of water into it. We turn on the extinguishing program for an hour.

2. Cut the raw chicken breast into small slices and place it in the device container 20 minutes before the end of the mode. Season with spices and salt.

3. Remove the beans from chicken breast from the container. We wash the bowl of the device and wipe it thoroughly dry.

4. Chop the onion into half rings. Pour boiling water over fresh tomatoes, peel them and rub them through a sieve. Finely chop the nuts and chop the greens.

5. Pour oil into the bowl of the device, add the onion and fry it for a quarter of an hour in the “baking” or “frying” mode.

6. Add tomato puree, herbs, spices and nuts. Return the beans to the bowl of the device. Mix everything. Cook in stewing mode for half an hour.

• Soak the beans in beer, so they will turn out even more tender and softer.
• Simmer the beans over low heat until they are completely cooked.
• If you want to add sourness to the dish, pour in a little wine vinegar.
• Add to lobby tomato paste or tomatoes for an interesting shade.

Bean lobio is a traditional Georgian dish.

It can be served as an independent dish, as well as a cold or hot appetizer, side dish and base for sandwiches.

White bean lobio - basic cooking principles

To prepare this dish, use the simplest products that can be purchased at any store.

“Lobio” translated from Georgian means “beans”. This is the name of the dishes that are prepared from these legumes. They differ in the type of beans used for cooking, their size, color, degree of cooking, as well as the addition of various spices and herbs.

Traditional lobio is made from red beans. But the dish is no less tasty from white or spotted ones. Often several varieties of legumes are used at once, but in this case they are boiled separately.

To make the beans cook faster, they are soaked in water for at least six hours. It is recommended to change the water several times. When the beans swell, they are sorted.

Then the swollen beans are poured with fresh water and boiled over low heat for an hour and a half. In this case, it is necessary to ensure that the liquid does not boil away completely so that the beans do not burn.

In addition to beans, you will need onions and carrots. Vegetables are peeled, chopped and fried until soft. Then they are transferred to a pan with beans.

To make the dish piquant and spicy, add hot pepper and garlic ground in a meat grinder.

Stir the lobio, if necessary, add a little drinking water, season with spices, salt and simmer over low heat for an hour.

Before serving, the lobio must be lightly kneaded, but not to the point of puree.

Lobio can be prepared with vegetables, mushrooms, tomato paste, chicken, nuts or meat.

Recipe 1. White bean lobio with nuts

Ingredients

half a kilogram of white beans;

200 ml vegetable oil;

three onions;

kitchen salt;

cilantro - a small bunch;

3 g red pepper;

100 g walnuts;

two large tomatoes;

fresh basil - six leaves.

Cooking method

1. Wash the basil and tomatoes. Wash and soak the beans the night before. Peel the garlic and onions. In the morning, drain the beans in a colander and rinse again. Place in a saucepan, cover with water and boil until soft.

2. Pour the peeled walnut kernels into a blender container and grind. In a minute you should have fine crumbs. Set it aside for a while.

3. Chop the entire onion not too finely, because the onion pieces should be felt in the finished dish. Heat vegetable oil in a deep frying pan. Fry the onion in it until transparent.

4. Chop the tomatoes into pieces and add them to the fried onions. Then add the boiled beans and chopped nuts here.

5. Season with ground red pepper and salt. Add finely chopped basil and cilantro. Press the garlic cloves through a garlic press. Pour half a glass of bean broth into the pan. Simmer over low heat for ten minutes.

Recipe 2. White bean lobio with vegetables

Ingredients

vegetable oil;

bulb;

200 g white beans;

table salt;

carrot;

three cloves of garlic;

bell pepper pod;

three fresh tomatoes;

eggplant.

Cooking method

1. Prepare lobio according to the principle of vegetable stew. We pre-wash the beans and soak them for at least six hours. Then boil the swollen beans until tender. Vegetables can be used both fresh and frozen if preparing the dish in winter.

2. Rinse the eggplant, dry it with a towel and chop it into small cubes. Place the chopped vegetable in a bowl, sprinkle with salt and leave for 20 minutes to get rid of the bitterness.

3. Finely chop the onion and fry it in vegetable oil. Add grated carrots and fry until golden brown.

4. Rinse the eggplants, squeeze well and fry separately until cooked. Add to the pan with the rest of the vegetables and continue to fry everything together.

5. Rinse the tomatoes, wipe them and finely chop them. Add tomatoes to the pan and simmer, stirring constantly. Cut the sweet pepper into thin strips and add to the vegetables. Sprinkle the fried vegetables with chopped parsley.

6. At the end, add the boiled beans and pour in about half a glass of water. Simmer until all the liquid is gone.

Recipe 3. White bean lobio with mushrooms

Ingredients

a glass of white beans;

bulb;

green onions;

three cloves of garlic;

hazelnuts – 100 g;

a third of a glass of vegetable oil;

300 g dried mushrooms.

Cooking method

1. Sort and rinse the beans. Soak in cold water and leave for a couple of hours. Then change the water and cook on low heat for about an hour and a half. The beans should not be completely boiled. Salt the beans at the end.

2. Rinse the mushrooms, cover with warm water and leave for a couple of hours. Boil the pre-soaked mushrooms until half cooked in lightly salted water. Place in a sieve and fry in hot oil along with the onion.

3. Drain the water from the beans, add mushrooms and crushed garlic fried with onions. Place the nuts in a blender bowl and grind everything into crumbs. Rinse the cilantro, shake off and finely chop. Add chopped nuts and finely chopped cilantro to the rest of the ingredients.

4. Pour in vegetable oil. Add a pinch each of turmeric, red pepper, black pepper and coriander. Mix everything well.

Recipe 4. White bean lobio in tomato sauce

Ingredients

half a kilogram of white beans;

250 ml tomato juice;

200 g sweet pepper;

two bay leaves;

two cloves of garlic;

table salt;

onion – 100 g;

black pepper;

10 g basil;

100 g carrots;

vegetable oil;

100 g cilantro.

Cooking method

1. Sort the beans, put them in a colander and rinse. Soak in water in the evening. The next day, drain the beans in a colander and rinse them again. Boil until soft. About a quarter of an hour before the end of cooking, add salt and laurel leaves.

2. Rinse the cilantro, dry it on a napkin and chop it.

3. Clean the vegetables. Cut the carrots into thin strips. Chop the onion into small pieces. We peel the garlic and pass it through a press. We clean the pepper pods from seeds and cut them into small squares.

4. Heat the oil in a cauldron, fry the peppers, carrots and onions in it until soft. Pour in 50 ml of juice, add herbs and garlic, sprinkle with chopped basil and simmer for five minutes.

5. Add boiled beans to the vegetables and pour in the remaining juice. Let's pepper the dish. Stir and simmer over low heat, covered, for 20 minutes.

Recipe 5. Hot white bean lobio

Ingredients

white beans – 250 g;

ten stalks of celery;

a large bunch of parsley;

fresh tomatoes – 130 g;

cilantro leaves – 50 g;

garlic - four cloves;

celery (leaves) – 60 g;

red capsicum - a small piece;

four onions;

purple basil – 50 g.

Cooking method

1. Sort the beans, removing all split and spoiled grains. Rinse the beans by changing the water several times. Then fill with water and leave for about eight hours.

2. After the allotted time, rinse the beans well again and fill them with cold water again. Place the container with beans on the stove and bring to a boil without covering with a lid.

3. As soon as the contents of the pan begin to boil, add the celery stalk, bay leaf, and whole onion, and then reduce the heat to low to prevent boiling. Stir occasionally with a wooden spatula to prevent the beans from burning.

4. Cut the remaining onion into small pieces. Chop the garlic and grind in a mortar with coarse salt and hot pepper until it becomes a paste.

5. Finally, remove the celery stalk and onion. Next, while gently stirring the broth, add chopped onion and about half of the garlic mixture.

6. Without stopping stirring the broth, bring the beans until completely soft. Remove the pan from the stove and add tomato puree from fresh tomatoes, adding the remaining herbs.

7. Dilute adjika and utskho-suneli in a small amount of broth, and then add the resulting mixture to the pan with beans. Season with salt and freshly ground black pepper. Stir, cover with a lid and leave in a warm place for half an hour so that the dish is saturated with the aroma of spices and herbs.

Recipe 6. White bean lobio with chicken in a slow cooker

Ingredients

250 g white beans;

kitchen salt;

200 g chicken breast;

200 g tomatoes;

spices;

100 g purple onion;

walnuts – 50 g.

Cooking method

1. Place the pre-sorted, soaked and washed beans into the container of the device. Pour two multi-glasses of water into it. We turn on the extinguishing program for an hour.

2. Cut the raw chicken breast into small slices and place it in the device container 20 minutes before the end of the mode. Season with spices and salt.

3. Remove the beans and chicken breast from the container. We wash the bowl of the device and wipe it thoroughly dry.

4. Chop the onion into half rings. Pour boiling water over fresh tomatoes, peel them and rub them through a sieve. Finely chop the nuts and chop the greens.

5. Pour oil into the bowl of the device, add the onion and fry it for a quarter of an hour in the “baking” or “frying” mode.

6. Add tomato puree, herbs, spices and nuts. Return the beans to the bowl of the device. Mix everything. Cook in stewing mode for half an hour.

• Soak the beans in beer, so they will turn out even more tender and softer.
• Simmer the beans over low heat until they are completely cooked.
• If you want to add sourness to the dish, pour in a little wine vinegar.
• Add tomato paste or tomatoes to the lobio to get an interesting shade.

• Cuisine:Georgian
• Type of dish: main course
• Cooking method: on the stove
• Servings:4
• 1 hour

Red bean lobio classic recipe without meat

This version of Georgian cuisine does not include meat and is prepared on the basis of dry red beans. At the same time, it is not recommended to mix different varieties of legumes, since each member of the family has its own readiness time.
The time spent on preparing classic lobio, excluding the time for soaking the beans, is 50 minutes.

Required Products:

• 0.3 kg red beans;
• 2 cloves of garlic;
• carrots – 1 pc.;
• onions– 1 head;
• sunflower oil– 75 ml;
• a bunch of parsley;
• 3 tbsp. tomato paste;
• spices (pepper, khmeli-suneli), salt.

Step-by-step recipe with photos of classic red bean lobio without meat:

Preparatory stage
We sort through the beans, removing damaged specimens and foreign debris. We rinse under running water from the tap, using a colander for this.
To reduce the time it takes to bring the legumes to readiness, pre-soak them in cold boiled water for 6-8 hours. It is better to do this procedure at night.

During soaking, the water can be changed several times, and the soaked product must be placed in the refrigerator. Otherwise, the beans may ferment and cannot be used for cooking in this form.

A different method of soaking allows you to quickly achieve the desired result. It is enough to boil the red beans for a couple of minutes. Then remove from the stove, cover with a lid, and leave it like that for two hours.

The volume of water in relation to beans is two to one glass.

Cooking Georgian lobio
Regardless of the soaking method chosen, we must wash the swollen red beans with water.
Pour cold water into the pan with beans, bring to a boil and boil until ready. This procedure takes about an hour. At the end of cooking, you can add a little salt to the beans.

Grind the peeled carrots into thin strips and the onion into half rings.
Simmer the chopped vegetables over low heat in a frying pan (pre-heat the sunflower oil in it) until cooked (about 6-7 minutes).

Add the beans and add water so that it completely covers all the ingredients. You can use the liquid in which the red beans were cooked or regular boiled warm water.

Mix with tomato paste. Continue cooking over low heat for a quarter of an hour.
Place finely chopped garlic and herbs into the pan.
Add spices. After a couple of minutes, remove the finished classic red bean lobio from the stove and serve.

Georgian red bean lobio with meat

An incredibly hearty and flavorful dish served straight from the stove. Tender lamb meat stewed with red beans and juicy tomatoes, flavored with fresh herbs - such aromas are hard to resist!

Products needed:

• 500 g beans;
• 500 g tomatoes;
• 500 g of fresh lamb meat;
• 2-3 heads of onions;
• 5 cloves of garlic;
• fresh herbs - a bunch;
• spices.

Step-by-step recipe for Georgian lobio with meat:

The preparatory stage, as in the previous recipe, consists of soaking sorted red beans. If possible, replace the water (it should be cooled and boiled).
Boil the swollen beans in clean, cool water. Add salt at the end of the cooking time.

Let's prepare meat and vegetables for lobio
Cut the lamb into small pieces. Fry for half an hour in a well-heated frying pan, stirring occasionally.
Peel the tomatoes. To do this, pour boiling water over them and remove the skin with a knife. Chop coarsely.
Peel the onion and cut into half rings.

Cooking delicious lobio with meat
Place the tomatoes and onions in the pan with the meat. Mix thoroughly. Add spices and simmer for a quarter of an hour.
Finely chop the garlic and fresh herbs. Parsley, cilantro or dill are suitable for aromatic lobio. Place in a frying pan.

Mash the boiled beans until tender. Add to meat and vegetables. After a quarter of an hour of stewing, you can serve the lobio to the table. Here is a quick and simple recipe for Georgian lobio with meat! By the way, the lamb in the recipe can easily be replaced with any other type of meat: the more familiar pork, beef or chicken. The taste of the dish will not be affected; only the cooking time will change.

Recipe for lobio with walnuts in Georgian style

Thanks to the addition of nuts, traditional classic recipe The Georgian dish acquires a special piquancy and a pleasant aftertaste. Despite the absence of meat, lobio with nuts turns out to be very satisfying, while remaining lean and dietary.

Required Products:

• beans – 0.3 kg;
• walnut kernels – 0.1 kg;
• onions – 1 pc.;
• garlic – 2 cloves;
• wine vinegar – 3 tablespoons;
• fresh herbs;
• spices.

Step-by-step recipe with photos of lobio with walnuts:

Preparatory stage: sort and soak the red beans. Remember to leave the soaked beans in the refrigerator. If possible, change the water several times.

Boil the swollen legumes in clean cold water. Add salt only at the end of cooking.
Finely chop the onion and fry in oil in a frying pan. Add spices and a few tablespoons of tomato paste.

We chop the nut kernels or pass them through a meat grinder. Mix with beans and place in a frying pan. Add chopped garlic and fresh herbs. Pour in the vinegar and simmer for another five minutes. Lobio with walnuts is ready, you can invite guests to the table.

Red bean lobio with chicken

Red beans go well with tender chicken, but require additional ingredients. For example, fresh herbs, traditionally added to this dish, as well as tomatoes and walnuts.

Required Products:

• 0.3 kg chicken fillet;
• 0.3 kg beans;
• 1 onion;
• 3 fresh tomatoes;
• 0.1 kg walnut kernels;
• fresh herbs - a bunch;
• spices.

A simple recipe for Georgian lobio with chicken:

Pre-soak dry red beans overnight.
Next, fill it with fresh cold water. Boil until tender over low heat. Add salt at the end of cooking. Drain the water.

Wash the chicken fillet and boil it in a separate pan. After cooling, cut into portions.
Peel the onion and cut into rings. Fry in a hot frying pan with added oil until golden brown.
Scald the tomatoes with boiling water and easily peel them using a knife. Cut the pulp into cubes. Add to the onion and mix.

Wash fresh greens under running water and finely chop.
Finely chop the walnut kernels or pass them through a meat grinder. We also add it to the frying pan along with the herbs.

Add the chicken pieces and beans to the rest of the ingredients, add spices and mix. Delicious lobio with red beans and chicken is almost cooked. All that remains is to simmer for five minutes and you can set the table.

Lobio recipe with canned beans

Ideal option For instant cooking this delicious dish hospitable Georgia. The taste of lobio will not be affected by using beans in jars. But you will spend much less time. And we're not just talking about soaking beans. After all, it also takes an hour and a half to two hours to cook.

Therefore, armed with this version of the Georgian lobio recipe, you will be able to cook magnificent tasty and aromatic Georgian lobio for your loved ones much more often.

Required Products:

• 2 cans canned beans V own juice;
• 2 tbsp. spoons of wine vinegar and tomato paste;
• 100 g peeled walnuts;
• 2 onions;
• 1 head of garlic;
• fresh herbs;
• spices.

How to cook lobio from canned beans:

Since the beans are already prepared, we start preparing the lobio with the remaining ingredients.
First, crush the nuts. This can be done with a knife or using a meat grinder. And also by simply pressing it with a rolling pin to roll out the dough. It all depends on the size of the nut pieces you prefer in this dish.

You can also grind the nuts in a blender until they become mushy if you prefer just the nutty flavor.

It's the same story with garlic. It can either be crushed with a knife or squeezed out through a press.
Mix chopped nuts and garlic with a spoon of vinegar and finely chopped fresh herbs.

In a frying pan in a large amount of oil, fry the onion, cut into half rings or cubes.
As soon as the onion becomes transparent, add tomato paste (can be replaced with fresh tomatoes). Simmer for 3-5 minutes.

Drain the water from the beans and place them in a frying pan. Add spices and mix. Ready-made mixtures with coriander are perfect for this dish. Continue to simmer on the stove for 3 minutes. Pour out the remaining vinegar.
Add the nut mixture with garlic and herbs. Mix.

Let stand for ten minutes. All ingredients should be saturated with aromas and exchange flavors.
During this time, the Georgian lobio will cool down a little. It can be served immediately. But in this version it can also be consumed cold.

Video: red bean lobio classic recipe in a slow cooker

1. in order to reduce the cooking time of the beans, they are soaked for 6-8 hours. During the soaking process, it is recommended to change the water several times to avoid discomfort in the intestines after eating lobio. It is better to use boiled cold water, otherwise it will be hard even after cooking. Alternatively, the legumes are soaked and boiled in light beer without draining or changing the liquid;
2. Place the container with beans on the refrigerator shelf to swell, otherwise it may begin to ferment due to large quantity starch, which legumes are rich in;
3. Before cooking, the beans must be washed and the water replaced with cold water in the following ratio: for 1 glass of beans, take 2-3 glasses of water;
4. Readiness can be determined either by tasting it or by pricking it with a toothpick. Externally, cooked beans will have a slightly torn shell;
5. When cooking lobio, the heat should be minimal, since active boiling is unacceptable for beans. Salt is added before the end of cooking;
6. Ready-made lobio is eaten warm or cold. Reheating is not recommended as the aroma of fresh herbs and garlic can change and spoil the taste of the entire dish.

Let's prepare lobio with chicken and red beans in a slow cooker. Lobio is a Georgian dish made from beans. These can be dry beans, canned or green beans.

The taste of lobio depends on additional ingredients. In addition to beans, onions, garlic, carrots, tomatoes, all kinds of herbs and spices (cilantro, suneli hops, paprika and other herbs) are added to the dish. To add piquancy, walnuts are sometimes added, and the finished lobio is sprinkled with pomegranate seeds.

Lobio is a second course, so the gravy in it should be thick, with a rich taste and aroma. The dish can be prepared in a cauldron, clay pot, microwave or slow cooker.

Lobio beans are boiled in a separate bowl and only then mixed with the rest of the ingredients.

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Recipe for bean lobio with chicken

Dish: Main course

Cuisine: Georgian

Total time: 2 hours 30 minutes.

Ingredients

• 1 piece chicken breast
• beans red or colored – 1.5 cups with a volume of 250 ml
• 250 g tomato
• 150 g onion
• 150 g carrots
• 50 g ketchup “Lecho”
• 0.5 tsp. dried sage
• 6 g sugar
• 35 ml vegetable oil
• salt
• red pepper
• vinegar 9% – a few drops (or to taste)
• parsley or cilantro

Step-by-step recipe with photos

How to cook lobio with chicken in a slow cooker

Rinse the beans and soak for two hours. Then drain the water.
Set the multicooker to the “Beans” program. Place the beans into the bowl.

Pour in cold water.

Cook with the lid closed for 1 hour. Do not add salt, otherwise it will increase the cooking time of the beans.

Turn off the multicooker. Using oven mitts, remove the bowl and place the contents in a colander. You won't need the broth, so throw it away. Leave the beans to cool in a colander.

Wash the bowl, dry it, pour oil.
Turn on the device, setting the “Baking” mode. Place the chicken fillet cut into cubes into the heated oil.

When the meat turns white, add finely chopped onion. Cook for 2-4 minutes.

Add carrot cubes.

Stirring, fry for 5 minutes.
Cut the tomatoes into circles, remove the seeds, drain the juice. Cut the pulp into small pieces. Add to other ingredients.

Cook for a few minutes until the tomatoes soften. Add salt, sage, pepper, sugar, ketchup.

Stir.

Add beans.

Pour hot water(it should just cover the contents of the bowl a little).

Lower the multicooker lid. Set the "Extinguishing" function. Cook for 1 hour.

Place some finely chopped parsley or cilantro into the finished lobio and sprinkle with vinegar.

Let the dish sit for a few minutes.
Place lobio with chicken on a plate and enjoy the great taste!

Bon appetit!

Unfortunately, I don’t have a single Georgian friend who could treat me to real lobio, but in my version I simply adore this dish.

All the ingredients for its preparation are simple, accessible and not particularly expensive at any time of the year.

It is better to soak the beans a day before cooking; mine stood even for more than a day. After soaking, the beans will cook faster and will get rid of harmful components.

The next day, drain the water from the beans, rinse them, fill them with fresh water and send the beans to cook. Be prepared for the fact that even after soaking it will cook for 1.5-2 hours.
When the beans are almost ready, start with the vegetables. Cut the onion into half rings and throw it into the frying pan.

Cut the carrots into cubes and throw them into the pan with the onions.

Simmer the vegetables for 12-15 minutes, stirring occasionally.

Throw in bell peppers. You don’t need a lot of it, but it’s fragrant for me.

Cut the red hot pepper in half lengthwise, remove the seeds and cut into small strips. We send it to the rest of the vegetables.

Add chopped garlic there too.

You can chop the parsley in advance so as not to waste time while the vegetables are stewing.

When the vegetables are almost ready, transfer them to the beans, which have almost no water left.

Cut the chicken breast into cubes and fry in a hot frying pan until golden brown.

Then we transfer it to the beans. We also put tomato paste here. You can add a little water, stir and simmer over low heat for about 10 minutes.

While simmering, add suneli hops and peppers. Peppers are more aromatic, of course, if you grind them yourself right before use, but you can also use a ready-made ground mixture of peppers.

When we turn off the stove, sprinkle the dish with chopped parsley and cover with a lid for another five minutes.

After this, the aromatic dish is completely ready, but you may not know anyone at the table, I’m sure that everyone will come running to this wonderful smell that will come from the kitchen.

Bon appetit!

*Cooking costs

carrots - 11.3 rubles/kg - 200 g - 2.26 rubles
onion - 21 rub/kg - 100 g - 2.1 rub
beans - 94.64 rubles/kg - 300 g - 28.38 rubles
chicken fillet - 254 RUR/kg - 220 g - 50.8 RUR
red pepper - 56.8 RUR/pack - 0.5 pcs - 7.1 RUR
sweet pepper (frozen) - 85.3 rub/kg - 30 g - 2.56 rub
parsley - 5.27 rubles/tray
tomato paste and seasonings - ~ 10 rub.

Total:
For a dish - 108.47 rubles
Per serving - 27.12 RUR

** For those who count calories and used

Dish/100 g/Serving (~ 250 g):
Proteins - 126.5/12.7/31.75
Fats - 38.1/3.8/9.5
Carbohydrates - 207.8/20.8/51.25
Energy value (kcal) - 1692.6/169.3/423.25

***Cooking time does not include soaking beans

Cooking time: PT02H20M 2 hours 20 minutes

Approximate cost per serving: 27 rub.