Red bean lobio with meat. Red bean lobio classic recipe with meat Lobio with meat step-by-step recipe

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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

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 got all the ingredients ready, 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.

Enjoy your meal!

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.

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An aromatic and spicy dish with green beans, beef and herbs is suitable for any table. Read and see how to cook beef lobio with green beans.

Lobio recipe with beef and green beans step by step

The Georgian dish is lobio, it’s not even a dish as such. The word “lobio” refers to beans, which means that any dish containing beans can already be safely called lobio. We will not say that this is so, because each cuisine has its own nuances and variations.

I suggest you prepare an unusual version of lobio with beef and green beans. Spicy herbs give this hearty dish an unusual and original aroma.
So, here's the recipe.

Lobio recipe with beef and green beans

Ingredients:

• 300 gr. beef
• 300 gr. green beans
• parsley
• green cilantro
• onion
• 2 teeth garlic
• 1 tbsp. boiling water
• ground black pepper
• vegetable oil

Cooking method:

1. Cut the beef pulp into cubes, add salt and pepper.

2. Cut the onion into strips, then into small cubes.

3. In a saucepan, fry the meat for 2-3 tbsp. l. vegetable oil, then add onions and close with a lid.

4. Simmer the beef with onions under the lid for at least 15 minutes.

5. Cut fresh green beans into 4-5 cm pieces and place in a saucepan with the meat. If the beans are frozen, then the bean pods should be placed directly into the meat without defrosting.

6. Pour boiling water into the saucepan, cover the dish with a lid and leave the lobio to simmer over low heat for at least 40 minutes.

7. Grind the garlic and herbs.

8. Place chopped herbs with garlic in the lobio, salt and pepper the dish. Simmer for another 5-7 minutes.

9. Remove the saucepan from the heat and let the dish sit under the lid for a few minutes.

10. Lobio with green beans and beef is ready, you can serve and treat your loved ones to a very tasty dish.

Bon appetit!

More details in the video recipe.

Video recipe "Beef with green beans"

Have fun cooking and be healthy!

Always yours Alena Tereshina.

Georgian cuisine has always been famous for its unique taste of various herbs, spices and those products that previously could only be tasted in this region. Georgian lobio recipe with meat is another appetizing and satisfying dish, which is also easy to prepare. In Georgia, red beans are most often used when preparing various dishes. What causes this is not very clear. Because white beans are in no way inferior in taste and nutritional value to red beans. This may be due to the more beautiful aesthetic appearance of red beans. And they cook in the same time as white beans.

Ingredients

• - red beans 2 cups
• - beef 400 g
• - red onion 1 pc.
• - cilantro 1 bunch
• - salt
• - ground black pepper
• - small chili pepper 1 pc.
• - walnuts 100 g
• - garlic 4 cloves
• - tomato paste 100 g
• - vegetable oil 30 g
• - dried ground coriander half a teaspoon
• - dried ground basil half a teaspoon

Preparation

To prepare red bean lobio with meat, you first need to soak the red beans overnight in boiled, cooled water. This must be done so that the beans can cook faster. Lobio in Georgian step by step recipe consists of first preparing the beans. And since it takes about 2 hours to cook, before preparing the remaining ingredients, you first need to boil the beans. When all the beans are cooked, half of them need to be crushed with a masher.

Then, to prepare lobio from beans with meat, you need to cut the beef into small pieces and fry it in vegetable oil in a frying pan until browned. Then add one glass of water to the pan and simmer the meat, covered, over low heat until cooked, about 30 minutes. When the water begins to boil in the pan, you need to add vegetable oil, chopped onions and simmer the meat and onions for 2 minutes. Then add tomato paste to the lobio with meat and simmer, stirring constantly for about 2-3 minutes. At this stage, in a separate dry frying pan, you need to pierce the walnuts for at least 5 minutes, and then chop them and add them to the meat and onions.

It is also necessary to add crushed garlic, salt, ground black pepper, chopped small chili pepper to the recipe for lobio with nuts, mix thoroughly and simmer under the lid for another 2 minutes over low heat. Then add boiled red beans, chopped fresh cilantro, dried ground coriander and dried basil to the meat, stir the meat lobio, turn off the heat and let it sit for about 5 minutes under the lid. Since lobio's calorie content without meat is 166 kcal per 100 g of product, with the addition of meat this dish turns out to be more high-calorie and nutritious.

Lobio in a slow cooker

It is very convenient to cook lobio from red beans in a slow cooker, although the beans will still have to be boiled in advance. A multicooker is convenient because soaked beans cook in it not in 2 hours as in a regular saucepan, but in one hour. The red bean lobio recipe in a slow cooker suggests that meat and vegetables are cooked in it separately, and then mixed and simmered until tender in the “stew” mode. Lobio recipe in a slow cooker can be prepared with beef or any other meat. Lobio in Georgian video recipe with meat can be seen below.