How to cook LOBIO of canned beans? - Margherita : All about food


Friday, October 26, 2018

How to cook LOBIO of canned beans?

What is Lobio? In the translation of Georgian - bean. Such a nice name is the dishes, where the main ingredient is boiled beans, and in Georgian cuisine these dishes are not the same. They vary in varieties of beans, in color, shape, size, coloring (sparse, monochromatic, striped spot), also in degree of discharge and, most importantly, spice. Below is the Lupio recipe of canned beans. This dish uses red beans, which is very tasty, friendly, and easy to prepare.

Take one pack of canned red beans, one onion or two cloves of garlic, 200 grams of walnuts and chili - on their own, coriander, your pomegranate seeds - at their own discretion, and a little salt and vegetable oil for frying.

To cook a lobio of canned beans, throw a red bead into the strainer, while preserving the juice. Wash carefully and set aside to make each excess liquid. Wash the chili, remove the core and cut it. Fresh, dry and sealed fresh herbs.
Then fry with adding oil until golden color is formed. Cut nuts and fry in a dry tray for 1 to 2 minutes.

The red beans were first prepared into two identical parts. Pour the first part into the blender, add fried onions, garlic and chili. Pour all this carefully until smooth and put in a saucepan.

Add whole beans and chopped green coriander. Move the whole block, heat it for about three minutes and place it on a plate. Now sprinkle with pomegranate seeds and serve boldly on the table.

Lobio of canned beans
Prepare one pack of canned beansSome tomatoes, one tomato, one carrot, one pepper, one onion, thirty grams of walnuts, half coriander beam, three cloves of garlic, one adzhika spoon of paper or two laurel, and a little salt and ground black pepper.

Vegetables wash and dry. Carrots, onion peeling, of Bulgarian pepper remove the core. The carrots are rubbed on a large grater or sliced ​​into slices. Peppers and onions are cut into cubes. On the tomatoes, make a cross cut, pour on boiling water and peel. Cut the pulp. Cut nuts in a mixer. Fry onions in vegetable oil until golden brown, add Bulgarian red pepper and bay leaves.  Then add carrots, tomatoes, adzhika and walnuts. Sprinkle salt and pepper and cook for five to six minutes.

Add canned beans, mix more and cook for three minutes, then raise the heat. Rinse Kinzu, dry and finely chopped. Peeled garlic packed in cooked lobio of canned beans and add coriander. The dish is ready

Lobio of white beans

It takes half a kilo of white beans, six to eight bulbs, four potatoes, two tablespoons of melted butter, one part of a cup of tomato paste, one branch of coriander, a few sweet peppers and peas.

 Then, boil in a saucepan over medium heat until ready, but retain its safety. Drain the gravy in a separate container. Boil the potatoes in a "uniform", peel them, cut into small cubes. Then cut the onions finely and put in melted butter in a pan with tomato paste. In beans already boiled, add the cooked dressing of onions, chopped potatoes and sweet peppers. Sprinkle the salt and pour a cup of broth from the beans and mix and put on low heat for about ten minutes.

Make a table, cool lobio placed in a salad bowl and decorate with fresh coriander leaves.

Board: To make beans cooked faster, they are always immersed in cold water (except fresh) for six to twenty-four hours, while changing the water once or twice. After soaking, beans are recycled, because in a swollen form all its damage is detected more easily.

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