Red bean lobio. Red bean lobio classic recipe with meat Lobio with meat recipe from Georgia

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.

Minced meat and beans are two main products for me, from which I make everything, and when they are together, it’s actually something.
There is one Georgian dish called Lobio. This is a dish made from beans and pomegranate seeds. By the way, this is also the common name for their beans, sort of. But in the end the dish comes out a little poor, so I decided to throw everything into it, namely:

Minced chicken (cheap and cheerful);
- Tomatoes;
- Red beans;
- White beans;
- Bulb onions;
- Green onions, herbs;
- Pomegranate seeds;
- Tomato sauce;
- Spices;
- Corn

First of all, fry the minced meat, add chopped tomatoes, red beans and pomegranate seeds.

Then we chop onions, green onions, dill, parsley, in short, all kinds of greens, and everything in there.

And only at the very end, add white beans in tomato sauce and sweet corn (any canned type “6 acres” for forty rubles), and simmer for fifteen to twenty minutes.

At the end we get two options. The first is a stew, if you add more water, the second is a second dish, like chili (especially if you add hot pepper).

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.

Aromatic thick red bean lobio is the most popular dish in Georgia. Legumes of this particular color are chosen for it, as they boil quickly and well. Be sure to add a large amount of spices and aromatic herbs to the treat.

Ingredients: 220 g of red onion, 2 tomatoes, 340 g of red beans, 90 g of walnut kernels, 3 cloves of garlic, salt, 70 ml of refined oil, 60 ml of wine vinegar, 8 g of suneli hops and dried mint, half a bunch of fresh cilantro.

1. The bean components are sorted out, washed and filled with cold water overnight.
2. The cilantro is washed and shaken off excess liquid. The leaves are crushed with scissors, and the stems are poured with vinegar and left for several hours.
3. The prepared beans are cooked for about an hour.
4. Small pieces of onion are fried in any fat. Then slices of tomatoes without skin are added to it. To easily peel tomatoes, you just need to first scald them with boiling water.
5. Together the products are stewed for 12-14 minutes.
6. Nuts and cilantro leaves are finely chopped and mixed. Shredded pickled stems are also added to them. Add salt and seasonings. Garlic is added. The mass is transferred to the vegetables. The ingredients are simmered for another 8-9 minutes.
7. The contents of the pan are sent to the beans. The dish simmers under the lid for another 10-12 minutes and is served.

This classic lobio recipe can be slightly modified by adding new spices and herbs.

With meat in pots in the oven

Ingredients: half a kilo of red beans, 3 onions, salt, 630 g of beef pulp, half a kilo of tomatoes, a pinch of oregano, a clove of garlic, a bunch of fresh cilantro. How to cook lobio with meat in pots is described below.

1. The legumes are soaked for at least 5-6 hours, after which they are boiled until softened and lightly kneaded with a spatula.
2. The meat is washed, cut into pieces and fried until cooked with onion chopped in any way.
3. The tomatoes are blanched, cut into cubes and added to the meat along with chopped garlic, cilantro and oregano.
4. At the very end, the mass is combined with beans and placed in pots.

The lobio will simmer in a well-heated oven for another 20-25 minutes.

From red beans in Georgian style

Ingredients: 230 g of red beans, 440 g of white onion, 60 g of walnut kernels, a large spoon of khmeli-suneli, 250-300 g of tomatoes, 2 cloves of garlic, table salt.

1. Pre-soaked legumes are washed and boiled in salted boiling water until completely softened.
2. The onion is cut into small pieces, the tomatoes are scalded with freshly boiled water and chopped into slices. The vegetables are transferred to the pan with the boiled beans. Salt and seasoning go there.
3. After about 20-25 minutes of stewing, add chopped nuts and chopped garlic into the container. The mass is kneaded a little with a masher.

After another 10-12 minutes of simmering with the stove slowly heating, Georgian-style red bean lobio is served to the table.

Multicooker option

Ingredients: large white onion, 30 g tomato paste, bunch of cilantro, 1.5 tbsp. red beans, 4-5 cloves of garlic, salt, aromatic herbs.

1. First of all, chop the onion into cubes. Next, it is fried until golden brown in well-heated oil in baking mode.
2. The beans are placed in a container and filled with filtered water. The liquid should not only cover all the ingredients, but also be about 2 fingers above their surface.
3. In the program intended for stewing, the mass simmers for 80-90 minutes under the lid. Next, the ingredients include tomato paste, crushed garlic, salt and chopped herbs. Add another multicooker glass of water.

The dish simmers for another 60-70 minutes and is served for lunch.

How to cook with canned beans?

Ingredients: large tomato, 3-4 pickled garlic cloves, 70-80 g walnut kernels, a standard can of canned beans (red), half an onion, 3 pinches of fine salt, 25 ml of balsamic vinegar, a bunch of various herbs.

1. The nuts crumble finely. It is convenient to use cling film and a heavy rolling pin for this. Next they are combined with chopped herbs and chopped pickled garlic.
2. Fine salt is added to the mixture and balsamic vinegar is poured in.
3. In a thick-walled bowl, chopped onion is fried with pieces of tomato, previously removed from the skin. Instead of fresh vegetables, you can take a couple of large spoons of tomato paste. In this case, the main thing is to remember to use a pinch of sugar to make the additive less sour.
4. When the vegetables become soft, add beans from a jar without liquid to them.
5. The refueling from the first step is also added here. The mass simmers under the lid for 3-4 minutes. And then left on the cooling stove for another 8-9 minutes.

Lobio made from canned red beans is served with fresh tortillas. Its main advantage is the speed of preparation.

Adjarian red lobio

Ingredients: 320 g dried red beans, 80-90 g walnut kernels, a bunch of fresh cilantro, 2-4 garlic cloves, a pinch of ground pepper, onion, salt.

1. The legumes are washed well with running water, then poured with boiling water and left overnight. Before cooking, the liquid is changed to a fresh composition, and the beans are cooked until completely softened. Towards the end of cooking, the contents of the pan are salted.
2. Next, the beans are left in water to cool. There is no need to drain the liquid from the pan.
3. Cilantro, garlic, onions and walnuts are ground using a suitable blender attachment or in any other convenient way.
4. Add salt and pepper to the cooled beans, mix well and knead lightly with a spoon.
5. The mixture from the third step is also laid out here.
6. All that remains is to heat the contents of the pan over medium heat, mix well, simmer for 3-4 minutes and place on plates.

This dish is delicious to try both hot and cold. It will perfectly complement it with homemade bread or wheat cakes.

Lobio for the winter

Ingredients: half a kilo of red beans, large carrots, 2 sweet bell peppers, 70-80 g of walnut kernels, a pinch of dried cilantro, basil, suneli hops, a full faceted glass of thick tomato juice, salt, 2 cloves of garlic.

1. The legumes are soaked in water for several hours in advance, after which they are boiled until softened. In addition to salt, you can add bay leaves to the water for a pleasant aroma. When the beans are completely ready, the bay leaves are thrown away.
2. Walnuts are ground in a blender. The mass should be as homogeneous as possible.
3. Carrots, onions and peppers are chopped into thin long pieces. Next, they need to be fried in refined oil until golden brown.
4. The mixture from the blender and tomato juice are added to the frying pan. The mixture is salted, sprinkled with seasonings and simmered for 25 minutes. Next - another 15-17 minutes with beans.
5. During this time, you need to prepare small jars and lids - sterilize them. The dish is placed in them while still hot. Filled containers are sterilized for another 6-7 minutes, rolled up and put away in a cool place.

Georgian cuisine – flavor, home-style taste, pleasant and simple dishes. It is absolutely impossible not to take her into account and not to love her. For example, one of the famous dishes of Georgia is lobio with meat, where this name suggests cooking beans with meat.

Moreover, of any variety: green, white, red, grain, bean. Based on this, there is an incredible amount of preparation of the dish. In addition, the dish is also complemented with all kinds of products.

Among the most popular are: meat, mushrooms, walnuts, cilantro, spices and herbs. You can also combine several components at once.

Beans are always tasty and nutritious, and most importantly they are a source of vitamins, minerals and vegetable proteins. And a quarter of the composition of legumes consists of protein, which is absorbed by the body by 80 percent.

The presence of magnesium, iron, potassium and other beneficial properties makes the product not just useful, but extremely important for the diet, especially for people over 40 years old.

It has long been noted that bean fans are balanced, calm and have a friendly character. Nutritionists recommend using beans in the weekly menu at least 2 times.

To prepare beans, you should consider some subtleties:

1. Firstly, you should never mix several varieties of it, because... Each one has a different cooking time.
2. Secondly, those who are watching their weight should take into account that the most calories are in white beans. The red and black varieties cleanse the body and slow down the aging process.
3. Thirdly, to avoid intestinal bloating and flatulence in the stomach, the product must be soaked for at least 6 hours.

Lobio recipe with meat

Ingredients:

• Beans – 250 grams
• Tomato paste – 3 tbsp.
• Pork – 400 grams
• Bay leaf – 2-3 pcs.
• Onions – 1 pc.
• Vegetable oil – 3 tbsp. for frying
• Salt and pepper - to taste
• Mustard – 1 tsp.

Preparation step by step:

1. Remove any debris from the beans, cover with cold water and leave for 6-8 hours. If possible, sweep the water away several times. This will prevent the product from fermenting.

2. Then fill the beans with clean water and cook over low heat without a lid for about 1.5-2 hours. Check its readiness by the softness of the product. And when the beans are cooked, drain the water and rinse them.

3. Wash the pork, dry it with a dry towel and cut into medium-sized pieces. Heat the frying pan with oil well and add the meat. Set the temperature to high and fry, stirring occasionally until golden brown on both sides. It is not necessary to bring it to readiness, because... The meat will continue to be stewed.

You can use any type of meat instead of pork. For a more dietary dish, use rabbit, turkey or chicken breast.

4. Peel the onions, chop them and sauté in oil until transparent.

5. Combine all the ingredients together: boiled beans, fried pork and sautéed onion. Add tomato paste, mustard, salt, pepper and any aromatic herbs or spices to the pan.