Classic Georgian Lobio
Description
The recipe won't take much time. I want to draw your attention to the fact that "Lobio" can be served at the table both hot, as a main course, and cold, as an appetizer. Be sure to garnish it with pomegranate seeds! The taste is amazing, and the aroma is impossible to put into words—you just have to try it.
Instructions
- 1
Step 1
1. It is best to soak the beans in advance — overnight — then rinse and boil until done (the cooking time depends on what kind of beans you use).
- 2
Step 2
2. While the beans are cooking, sauté the leeks until tender in a small amount of oil.
- 3
Step 3
3. At the same time, dry-toast the nuts in a dry skillet, then grind them (you can use a rolling pin, blender, or coffee grinder, for example).
- 4
Step 4
4. Drain, but save the liquid from the beans. Mash the cooked beans with a potato masher until puréed.
- 5
Step 5
5. Wash, dry, and chop the herbs.
- 6
Step 6
6. Combine the beans, nuts, cilantro, leeks, and garlic passed through a press. Add salt and sugar, pour in the vinegar. Stir and place over heat. Bring to a boil over low heat, stirring.
- 7
Step 7
7. Add spices to taste and pour in olive oil. Mix again and serve with pomegranate seeds.