LOBIO RECIPE
This Lobio recipe is one of the most popular and delicious dishes of Georgian cuisine. Best when made with dry beans, but canned beans are always an option when in a hurry. This recipe is vegan, very easy to make and loaded with healthy fats and incredible aroma.
Provided by Iryna
Categories Main Course
Time 11h15m
Number Of Ingredients 12
Steps:
- Rinse the beans and place them in a bowl with water. The water should cover the beans by 3-4 inches. Soak the beans overnight or for 10-12 hours.
- Drain the soaked beans and rinse them a few times. Transfer the beans into a cooking pot, fill it with water to cover the beans by 1 inch. Bring the beans to a boil, then reduce to simmer for 1-2 hours. One hour into the cooking remove 3 beans from the pot and taste them. If all of them are soft - beans are ready.
- Drain the beans reserving all cooking liquid. Return half of the beans to a cooking pot and mash them with a potato masher.
- Pulse the walnuts in a food processor until they are a size of a buckwheat seed or smaller. If you don't have a food processor, you can chop the walnuts by hand or add them to a plastic bag, seal it and pound with a rollin pin.
- Heat olive oil in a large saute pan and over medium heat. Add onion and sauce for 10 minutes until it's soft and translucent. Add beans, walnuts, Hmeli-Suneli, Cayenne pepper, 1 cup of tomato juice and Balsamic vinegar. Give everything a nice stir and add more tomato juice if necessary to thin out Lobio. Add salt and pepper to taste. Simmer for 5 minutes.
- Add garlic pushed through a garlic press, cilantro, stir for 30 seconds and remove from the heat. Lobio is ready.
Nutrition Facts : Fat 17.8 g, SaturatedFat 1.5 g, Calories 403 kcal, Carbohydrate 46.4 g, Protein 19.7 g, Fiber 13.3 g, Sugar 5.6 g, Sodium 230 mg, ServingSize 1 serving
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