ლობიო
Lobio
VegetarianLobio simply means beans. In Georgia it is cooked in a clay pot called a kotani and served with mchadi, a crisp corn bread, and pickles. It is the warm, cheap, filling dish of every Georgian home, perfect for a rainy Vancouver evening.
- Prep
- 15 min
- Cook
- 90 min
- Total
- 105 min
- Serves
- 4
Ingredients
- 400 g dried red kidney beans, soaked overnight
- 2 onions, chopped
- 3 tbsp sunflower oil
- 60 g walnuts, ground
- 3 cloves garlic
- 1 tsp khmeli suneli
- 1 tsp ground coriander
- 1 bay leaf
- 1 bunch cilantro, chopped
- Salt and chili to taste
Method
- Drain the beans, cover with fresh water, add the bay leaf and simmer for 60 to 80 minutes until very soft.
- Fry the onions in oil until golden.
- Mash about half of the beans in the pot, leaving the rest whole.
- Stir in the onions, walnuts, crushed garlic, spices and salt. Simmer for 10 more minutes.
- Take it off the heat, stir in the cilantro and serve warm with corn bread and pickles.
Tamara's tip: a spoon of tkemali (sour plum sauce) at the end makes lobio taste like home.
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