This is a famous Georgian dish you should try at least once. It is so tasty, aromatic and satisfying that it can easily replace a full lunch or dinner. Preparing, by the way, is pretty simple, albeit a long time. But it's worth it.
To make the lobio perfect, do not mix different types of beans. Otherwise, lobio is baked unevenly. At the same time, choose red or purple beans, and not white - it boils faster, as a result, lobio turns into porridge.
This must be done for three reasons.
Firstly, so your lobio will turn out more tender. Secondly, it will help determine which beans are not suitable for food (empty grains will pop up). Thirdly, during the soaking, the antinutrients that are contained in the bean shell and protect the grains from fungi and bacteria are neutralized. And this is good - getting into the body, antinutrients can cause indigestion, bloating, and also interfere with the absorption of iron, zinc and magnesium.
When traveling in Georgia, you may notice that the peculiarities of cooking lobio vary depending on the region of the country.
Feel free to experiment - add your favorite herbs, garlic, tomatoes, cheese or tkemali to lobio, serve it hot or cold, bake with and without dough. In general, do not be afraid to experiment!
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15 HOURS 30 MINUTES
dry red beans
Finally, season the dish with spices, salt and pepper to taste.
"Challenger" thanks for the help in preparing the material to The 21.