Georgian Beans (Lobio) Recipe

Georgian Beans (Lobio)
Cook Time -

Ingredients of Georgian Beans (Lobio)

  • 1 cup of dry red kidney beans

    1 large onion, chopped fine

    1 carrots, chopped fine

    1 rib celery, chopped fine

    6 pitted prunes

    1/2 cup balsamic vinegar

    3 cloves of garlic, chopped

    1 Tbsp tamarind paste

    1/2 tsp red chilli flakes

    1 tsp coriander seed

    1/2 tsp fenugreek

    5 Tbsp olive oil

    1 small bunch fresh cilantro, chopped

    1 green chilli, chopped

    1 stalk spring onions, chopped

    1 Tbsp celery, chopped

    1/4 tsp salt or to taste

    Freshly ground pepper to taste


How to Make Georgian Beans (Lobio)

  • Toast the coriander seeds and fenugreek in a pan for a few minutes lightly.

    Saute onions, garlic, celery and carrots in olive oil, add the roasted fenugreek and coriander seeds along with the chopped green chilli.

    Infuse the prunes in balsamic vinegar in a pan.
     
    Soak beans overnight or cook beans for 2 minutes in plenty of water and allow it to sit for one hour.

    Drain water from beans and add plenty of fresh water to cover with onion, carrots and celery.

    Cover and simmer for about one hour, until beans are tender, but not mushy. Drain and set aside.

    Simmer the prunes in 1/3 cup of the vinegar for 20 minutes.

    With food processor running, put garlic through tube.

    Add remaining vinegar, tamarind paste, hot pepper flakes, coriander seed, fenugreek, olive oil, prunes and vinegar and process to a paste.

    Add the cilantro and process to chop fine.

    Season with salt and pepper.

    Stir into warm beans.

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