How to cook lobio from canned beans?

What is a lobio? In translation from the Georgian language - beans. Such a beautiful name is the dishes, where the main ingredient is boiled beans, and in Georgian cuisine such dishes are not one dozen. They differ in bean varieties, in color, shape, size, coloration (spotty, monochrome, striped spot), and also in the degree of unloading and, importantly, seasonings. Below is a recipe for lobio from canned beans. This dish uses red beans, it is very tasty, hearty and easy to prepare.

Lobio from canned beans with pomegranate seeds and walnuts

Take one can of red canned beans, one onion, two cloves of garlic, 200 grams of walnuts, chili pepper - at your discretion, fresh coriander greens, pomegranate seeds - at your discretion, a little salt and vegetable oil for frying.

To prepare lobio from canned beans, discard the red bean to a colander, while keeping the juice. Rinse thoroughly and leave in order to glass all excess liquid. Wash hot pepper, remove the core and chop it. Fresh fresh herbs thoroughly, dry and chop.

Peel and wash the onion and cut it finely. Then fry it with the addition of oil until a golden hue is formed. Thoroughly grind walnuts and fry in a dry griddle for one to two minutes.

Prepared red beans first, divide into two identical parts. Pour the first part into a blender, add the fried onion, garlic and chili. Carefully beat all this to a homogeneous mass and put in a saucepan.

Add whole beans and chopped green coriander. Stir the entire mass, heat for about three minutes and lay it on a dish. Now sprinkle with pomegranate seeds and boldly serve on the table.

Lobio from canned beans

Prepare one can of canned beans in tomato sauce, one tomato, one carrot, one bell pepper, one onion, thirty grams of walnuts, one second of a bunch of cilantro, three cloves of garlic, one teaspoon of Adzhika, one or two laurel leaves, a little Salt and black pepper ground.

Vegetables wash and dry. Carrots and onion peel, from pepper Bulgarian remove the core. Carrots rub on a large grater or cut into strips. Pepper and onions cut into cubes. On tomatoes, make cross-cuts, fill with boiling water and peel. Finely chop the pulp. Cut the walnuts in a blender. Onion fry in vegetable oil until golden brown, add paprika Bulgarian and laurel leaf. Cook over medium heat for four to five minutes. Then add carrots, tomatoes, adzhika and walnuts. Salt, pepper, mix and cook for five to six minutes.

Add the canned beans, mix again and cook for three minutes, then remove from heat. Kinzu rinse, dry and finely chop. Peeled garlic squeezed into a cooked lobio from canned beans and add cilantro. The dish is ready.

Lobio from white beans

It takes a half kilogram of white beans, six to eight onions, four potatoes, two tablespoons of melted butter, one second of a glass of tomato paste, one sprig of cilantro, a little bit of sweet pepper and peas.

Wash the white beans for four hours in cold water. Next, boil in a saucepan over moderate heat until cooked, but retain its integrity. Drain the broth in a separate container. Boil potatoes in the "uniform", peel it, cut into small cubes. Then finely chop the onion and put it in melted butter in a pan with the addition of tomato paste. In the boiled beans, add the cooked dressing from onions, chopped potatoes and bell peppers. Salt, pour a glass of broth from the beans, mix and put on a weak fire for about ten minutes.

Serve on a table, cool lobio put in a salad bowl and decorate with fresh coriander leaves.

Tip: for the bean to cook faster, it is almost always soaked in cold water (except fresh) for a period of six to twenty-four hours, while changing the water once or twice. After soaking, the beans are recycled, because in the swollen form all of its damages are detected more easily.