Red bean soup

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.

Serves: +6
  • 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
60 minsPrint
  • Red bean soup
    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.
  • Red bean soup
    Crush the nuts in a mortar so that the pieces remain.
  • Red bean soup
    Finely chop the onion and garlic and fry in vegetable oil until golden brown.
  • Red bean soup
    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.
  • Red bean soup
    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.
  • Red bean soup
    Add herbs, wine vinegar, simmer for 5 minutes and remove from heat. Before serving, sprinkle with pomegranate seeds and drizzle with sunflower oil.
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