Megrelian Lobio
Description
A tasty appetizer for any gathering. This Megrel-style lobio made at home is an excellent choice as an appetizer and even as a side dish for meat. With this recipe, the lobio turns out quite piquant, as garlic combined with beans and walnuts creates a true harmony of flavor.
Instructions
- 1
Step 1
1. The difference between this recipe and the traditional one is that classic lobio is cooked all the way through until the beans break down. In this case, the beans should not be overcooked. Soak them beforehand in cold water (ideally overnight).
- 2
Step 2
2. Then put the beans on to cook over low heat. Salt the water only at the very end. They should not cook for more than one hour. When done, drain off the excess water through a colander.
- 3
Step 3
3. While the beans are cooking, chop the onion and garlic and sauté them in a pan. Meanwhile, finely chop the walnuts and add them to the pan at the end of cooking.
- 4
Step 4
4. Fry until fully cooked, stirring constantly.
- 5
Step 5
5. By that time, the beans will be cooked. Drain them through a colander and mash with a potato masher.
- 6
Step 6
6. Place the beans in a container, add the herbs (cilantro and parsley work best), add the fried onion with garlic and nuts, and mix everything together.
- 7
Step 7
7. Serve the finished dish as a side to meat or together with fresh vegetables.