Lobio made of white beans in classic Georgian style

Step-by-step cooking

1. Step 1:

   

   How to make lobio from white beans in a classic Georgian way? Experienced housewives put the beans to soak overnight before cooking. After that, it becomes softer, cooks faster, and also reduces the risk of gases in the gastrointestinal tract;

2. Step 2:

   

   At the beginning, immerse the beans completely in cold water overnight. In the morning, rinse, transfer to a saucepan, pour water two fingers above the level of the beans. Cook in a saucepan on the stove, turning on a low heat, for about an hour and a half and carefully monitor the heating. While cooking beans in Georgia, bay leaf is added.

3. Step 3:

   

   The second significant ingredient after legumes is onion. There should be a lot of it. Peel the onion, chop it finely and simmer in vegetable oil. It is advisable to simmer the onion for a long time, but do not let it fry.

4. Step 4:

   

   It's time for walnuts. Chop them with a knife or pound them in a mortar.

5. Step 5:

   

   Prepare spices for dressing our lobio. Peel 3-4 cloves of garlic, finely chop half a chili pepper (you can take dry hot pepper), take a teaspoon of suneli hops and ground coriander seeds, for a sour taste, you can add wine vinegar.

7. Step 6:

   

   Drain some of the broth and leave it, it may be useful to us. Suppress the beans. Some of the beans should remain whole, and some of them should be crushed, but they should not be mashed. In Georgia, a special wooden device is used for this. I use a regular potato masher.

8. Step 7:

   

   Now add the stewed onion, chopped walnuts, spices to the lobio, and mix.

9. Step 8:

   

   Send the crushed garlic, chili pepper, wine vinegar to the same place. In the absence of wine vinegar, you can replace it with apple vinegar. Stir and, if necessary, add part of the drained broth from the beans. Lobio should not be too thick. Simmer all together for another 15 minutes.

10. Step 9:

    

    At the end, add chopped greens to the almost finished lobio. In Georgia, cilantro and celery are usually added. I also added parsley and a little dill.

11. Step 10:

    

    Lobio can be eaten as a hot main dish, but lobio is also served cold as a snack.