Kitchen appliances and utensils:
- slow cooker;
- deep bowl;
- kitchen knife;
- cutting board;
- scapula;
- tablespoon;
- serving plate.
Ingredients
| Product | amount |
| Dry beans | 250 g |
| Cilantro | 1 bunch |
| Onion | 1 PC. |
| Adjika | 100 g |
| Nuts | 50 g |
| Garlic | 3 cloves |
| Salt | taste |
| Ground black pepper | taste |
| Water | 400-500 ml |
Step cooking
- In a deep bowl we put 250 g of dry beans and fill it with about 400-500 ml of water. We leave the product to soak for 4-5 hours, so that the beans cook faster. You can also soak the beans overnight.
- Drain the water in a bowl with beans and transfer it to the multicooker bowl. Pour about 300-400 ml of cold water. Control the volume of fluid yourself - it is important that the water level is 2-3 cm above the beans. We select the “Multipovar” mode and cook the beans at maximum temperature for 1-1.5 hours.
- While the beans are being cooked, we are preparing vegetables. Peel and rinse onions. Cut into 2 halves and cut into thin cubes.
- When the beans are cooked, remove the bowl from the multicooker and drain the remaining liquid. We shift the finished beans into a deep bowl. We set the back of the multicooker bowl and pour 1-2 tbsp into it. l vegetable oil. When it warms up, spread the chopped onion and fry, stirring a little with a spatula. To the fried onion, send the beans and mix a little.
- Grind a little 50 g of walnuts. You can do this with your hands or with a kitchen knife, it is important not to grind them into dust, but so that they remain pieces that will be noticeable in the finished dish. Add chopped nuts to the beans and onions.
- All ingredients in a slow cooker are watered with 100 g of homemade adjika. If you do not have such a product, then you can buy it in a store or replace it with ketchup or tomato paste. Add salt to taste and add a pinch of black pepper. If you used adjika, then you can not add pepper so that the beans do not turn out too sharp. All mix well with a spatula. After adding all the ingredients, close the multicooker lid and select the “Quenching” mode. Set the time to 10-15 minutes.
- While the beans are being stewed, chop finely 1 bunch of cilantro and 3 cloves of garlic. Cilantro is a mandatory component not only of lobio, but also of many other Georgian dishes.
- A few minutes before being ready, open the lid of the multicooker and add chopped greens and garlic. Mix a little and leave to simmer another 1-2 minutes.
- After 1-2 minutes, the Georgian dish is ready. We get the lobio from the multicooker and lay it out on portioned plates. Serve beans cooked in a slow cooker on your own or with fresh vegetables, meat and other dishes.
Video recipe
After watching the video, you will learn how to make a delicious Georgian dish - lobio. To prepare, you will need dry beans and other ingredients indicated at the beginning of the video. The recipe is simply and easily explained, so you can easily cook beans in a multicooker in a similar way.
Do you like to cook dishes from Georgian cuisine, and have you tried making homemade lobio? How many beans do you usually use, and do you pre-soak it? Write in the comments what other ingredients you add when cooking lobio, and how long it takes to cook.
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