|
|
|
Note: This section is in update process |
|
Lobio
(Kidney Bean Salad)
The word lobio also
designates dried beans and the salads prepared from them, mainstays of
the Georgian table. Fine red and white kidney beans, smaller than our
domestic varieties, grow wild in Georgia and are sold at the market,
dried but not sterilized. Sometimes bugs hide in these beans. It has
not dampened the longevity of us Georgians one bit. While American
processing has taken care of the aesthetics, too often our beans have
languished on supermarket shelves. Try to find small beans that are
not old and starchy. If you are close to an Armenian community they
should have them available.
Lobio is made in dozens
of different ways: moistened with herb vinaigrette, puréed with
tangy plum sauce seasoned simply with butter and eggs, or mixed with
lettuce and celery. The main flavor in this recipe comes from the
walnuts.
Serves 6 to 8
1/2 pound of small kidney beans
3/4 teaspoon of salt
1 onion, peeled and finely chopped
2 sprigs of cilantro
1 sprig of parsley
1/2 generous cup of shelled walnuts
1 garlic clove, peeled
1 small hot red pepper
1/4 teaspoon of cinnamon
Pinch of ground cloves
1/2 teaspoon of ground marigold
1/2 to 3/4 cup of pomegranate juice
Pomegranate seeds
Soak the beans overnight covered with
water. The next day, drain and rinse them. Place in a large pot and
cover with fresh water. Add 1/2 teaspoon of salt. Bring the water to a
boil and simmer until the beans are tender, about 1 hour. Drain. While
the beans are still warm, stir in the chopped onion.
Grind the cilantro and parsley together
with the walnuts, garlic and hot pepper. Add to the beans.
In a small cup mix together the
cinnamon, cloves, the remaining 1/4 teaspoon of salt and the marigold;
stir into the bean mixture. Pour in enough pomegranate juice to
moisten the beans and mix well.
Allow the beans to cool to room
temperature, then serve liberally garnished with pomegranate seeds.
|
This section moved to www.aboutgeorgia.ge 
NAVIGATOR
