Lobio in Georgian cuisine can be not only hot or cold, green or red beans. In Kakheti, where this recipe is taken, it is served like a soup, with a good dose of herbs and garlic. The final touch is a couple of drops of golden Kakhetian oil. We cannot find oils with such a thick aroma of fried seeds, but in its absence, you can use unrefined cold-pressed Kuban sunflower oil, which is found in our markets.
Ingredients
Serves: –+
- Dry red beans 300 g
- Walnuts 100 g
- Onion 2 heads
- Garlic 6 teeth
- Cilantro 5 twigs
- Parsley 5 twigs
- Red wine vinegar 10 ml
- Vegetable oil 20 ml
- Pomegranate seeds taste
- Salt taste
- Ground black pepper taste
- Ground black pepper 30 ml
Per serving
Calories: 263 kcal
Proteins: 8.2 g
Fats: 19.4 g
Carbohydrates: 15.3 g
Method
Soak the beans overnight. Drain the water in the morning, rinse the beans. Boil 1.5 liters of water in a saucepan, add beans and cook for about an hour. The beans should be soft, but not mushy.
Crush the nuts in a mortar so that the pieces remain.
Finely chop the onion and garlic and fry in vegetable oil until golden brown.
Set aside a third of the beans. Mash the rest right in a saucepan of water with a crush or grind with a submersible blender in mashed potatoes. Add the deferred beans and mash too, but so that the pieces are felt.
Add nuts, onions and garlic to the pan, season with salt, pepper and cook the soup for another 5-7 minutes, stirring constantly so that the thick does not stick to the bottom of the pan.
Add herbs, wine vinegar, simmer for 5 minutes and remove from heat. Before serving, sprinkle with pomegranate seeds and drizzle with sunflower oil.
