Bean stew or lobio is a traditional dish of Georgian cuisine and there are a lot of options for its preparation. The main ingredients are red beans, nuts and spices.
Lobio is served hot with pickles, fresh vegetables and, of course, Georgian wood-fired bread.
Let’s try to cook lobio according to the classic recipe.
Soak the beans in water beforehand, this will slightly shorten the cooking period and also make them softer. Wash later, fill with new water, set on fire. The liquid should cover the beans by 3-4 centimeters. Cooking time can vary from 60 to 90 minutes, depending on the variety of the selected crop. To prevent the beans from becoming tough or over-salted, add salt towards the end of the boil.
Remove the husk from the onion, chop into medium-sized squares. Peel the bell pepper from the seeds, chop the pulp into cubes. Heat a frying pan on the stove, pour in the oil, throw in the chopped vegetables. Saute the mixture for 4 minutes until the pepper is soft and the onion is translucent.
Beans take a long time to cook. To speed up the process, it is soaked in water overnight.
Stew the beans over low heat for a long time so that they become completely soft.
To determine the degree of readiness of the beans helps its appearance. If the skin begins to peel off, then it is ready.
The taste of lobio can be ruined by over-added seasonings. Too much doesn't mean tasty.
The cooled lobio is not reheated. Otherwise, spicy herbs will lose their aroma, and garlic will worsen its taste.
So that the dish does not turn into porridge, the cooking time indicated in the recipe is strictly observed. Vegetables should not be overcooked.
Vinegar helps to add a pleasant sourness to lobio. Anyone is allowed to use, the main thing is that it is natural (apple, wine, etc.).