Lobio

Lobio
Lobio with summer savory and ajika
Type Stew
Place of origin Georgia
Main ingredients Beans (cooked or stewed), coriander, walnuts, garlic, onions

Lobio (Georgian: ლობიო) is a traditional Georgian[1] dish of various kinds of prepared beans (cooked or stewed), containing coriander, walnuts, garlic and onion. There are many varieties of lobio, both hot and cold.

History

It is said to have originated in Georgia. The dish most likely predates any division of the lands into countries. As with many Georgian dishes, lobio is spicy, but not necessarily hot. One of the traditional recipes for lobio does not call for hot peppers (as other recipes do) but relies solely on ground black pepper for its spice.

Preparation and ingredients

Lobio with pomegranate juice

While there are many ways of making lobio, the most common of which is a cold dish called lobio nigozit, typically made with dark red kidney beans which are cooked and then mashed with garlic, onions,[2] walnuts, coriander, marigold petals, chili pepper and vinegar, and then allowed to marinate overnight. A hot version is usually made with white beans.

In other hot varieties lobio may contain meat. Beans would be put in the pot with water and spices and allowed to sit overnight. The following day, the pot would be placed over a fire or, if available, in a small exposed oven, and the beans slowly cooked. At the appropriate stages, meat and other vegetables would be added to cook. The cooked lobio would then be served in the clay pot, along with a flat bread.

Lobio, in its traditional format, progressed to become a standard recipe the ingredients of which varied depending on the area in which it was cooked.

See also

References

  1. ↑ Goldstein, Darra (1999). The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia. University of California Press. p. 156. ISBN 0520219295.
  2. ↑ Clark, Melissa (February 16, 2018). "A Complex Red Bean Stew From Georgia". The New York Times. Retrieved September 3, 2018.
  • Recipe for lobio on the New York Times website, 03-18-1992. Accessed 12-04-2011
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