Ingredients for Making Green Lobio
- Green beans 250 grams
- Bulgarian pepper medium size 2 pieces
- Onion medium size 2 pieces
- 4-6 cloves of medium sized garlic
- 1 medium carrot
- Tomatoes medium size 3-5 pieces
- Fresh basil 1 bunch
- Cilantro Greens 1 bunch
- Parsley 1 bunch
- Dill greens 1 bunch
- Vegetable oil 0.5 cups
- Salt to taste
- Ground black pepper to taste
- Savory to taste
- Main ingredients: Beans, Onions, Carrots, Tomato
- Serving 6 servings
- World Cuisine
Medium bowl, Cutting board, Knife, Middle pan, Kitchen stove, Skimmer, Plate - 4 pieces, Hand mortar with pestle, Saucer - 3 pieces, Small bowl, Bowl, Frying pan or stewpan with a lid, Wooden spatula, Serving dish
Making green lobio:
Step 1: Prepare Green Beans.
For the preparation of lobio, it is necessary to use young green beans, which are also called "shoulder blades". So, for starters, rinse the component well under running water and put it in a medium bowl. Fill everything with cold plain water and leave for 30 minutes aside. After that, put the beans on a cutting board and cut them into pieces along the length, like a match. The crushed component is transferred back to the bowl, from which water is drained in advance.
Then pour into the pan 1 liter ordinary water and put the container on medium heat. When the water boils, add to the pan 0.5 teaspoon sugar and gently spread the pieces of green beans. Cook them for 20-25 minutes. Attention: Before you get them out of boiling water, be sure to try the beans - they must be soft. Green beans should be fully cooked. By the way, we add sugar so that the main component retains its green color. At the end, we transfer it with a slotted spoon to a bowl and temporarily set it aside.
Step 2: prepare the onion.
Using a knife, peel the onion from the husks and rinse under running water. We lay out the component on a cutting board and finely chop into small squares. Shredded onions are transferred to a free plate.
Step 3: prepare the carrots.
With a knife, peel the carrots and rinse under running water. We spread the vegetable on a cutting board and cut into medium pieces or circles. We shift the crushed component into a free plate.
Step 4: prepare the tomatoes.
To make lobio, we need the most ripe and juicy tomatoes. We spread them in a free small bowl and pour over boiling water. After that, put the container under a stream of cold water. We shift the tomatoes on a cutting board and cut into two parts with a knife. We peel the component and remove the seeds. Attention: if desired, vegetables can be cut into small pieces, but during cooking they will still turn into tomato sauce. Shredded tomatoes are transferred to a clean plate.
Step 5: prepare bell peppers.
We rinse the bell pepper under running water and put it on a cutting board. Attention: for the preparation of lobio, you can take any color of pepper. With a knife, remove the tail and seeds from the vegetable and cut into two halves. We cut each part into large pieces and transfer to a free plate.
Step 6: prepare the garlic.
With a knife, peel the garlic from the husks and rinse slightly under running water. In turn, put each clove in a hand mortar and push with a pestle to the state of gruel. The processed garlic is transferred to a free saucer.
Step 7: prepare the cilantro.
We rinse cilantro under running water, shake off excess liquid above the sink and put it on a cutting board. Finely chop the greens with a knife and transfer to the bowl.
Step 8: prepare a dressing of garlic and cilantro.
In a bowl with cilantro we spread chopped garlic and mix everything thoroughly with a tablespoon until smooth.
Step 9: prepare the basil.
We wash the basil leaves under running water and put it on a cutting board. Cut the greens into small pieces and transfer to a free plate.
Step 10: prepare the dill.
We wash the dill under running water, shake off excess liquid over the sink and put it on a cutting board. Finely chop the greens with a knife and transfer to a plate next to the basil.
Step 11: prepare the parsley.
We rinse the parsley under running water, shake off the excess liquid above the sink and put it on a cutting board. Finely chop the greens with a knife and transfer to a plate with other chopped greens.
Step 12: Cooking Green Lobio
Pour the vegetable oil into the pan and put the container on medium heat. When the oil warms up, put the chopped onions and carrots in the pan. From time to time, stirring the vegetables with a wooden spatula, fry them until soft. After that, salt and pepper the roast to taste.
After that, put the chopped tomatoes into the container, mix everything with improvised inventory and cover with a lid. Stew vegetables for 10 minutes. During this time, the tomatoes let the juice flow and moisture forms under the lid.
Remove the lid, add cilantro with garlic to the pan and mix well. We cover everything again and continue to simmer another 10 minutes.
Then we add slices of bell pepper to the vegetables and mix everything thoroughly with improvised equipment. We make a small fire and continue to simmer the dish under the lid 15 minutes. Important: bell pepper must be completely prepared and soaked in aromas and juices of other ingredients.
At the end, add all the chopped greens, green beans and dry savory to lobio. Mix the dish with a spatula and simmer 10 minutes over low heat. All green lobio is ready!
Step 13: serve the green lobio.
Serve the green lobio while it is still hot. Since this dish is Georgian, it is better to treat friends with pita bread, various herbs, pomegranate seeds and sauces.
- If desired, carrots can be chopped with a coarse grater.
- To prepare green lobio, you can add a little acid: a teaspoon of natural pomegranate juice, lemon juice or grape vinegar.
- In lobio, you need to add a seasoning such as savory. It is also called kondary. Therefore, it is important not to confuse with a spice such as thyme.