Blog's Category: International, Vegetarian
Intro
Lobio is translated as beans from Georgian language (FIY: Georgia - one of the former Soviet republics).
Well known (well.. for ex-USSRenians) version of lobio resembles itself red or white beans in a walnut sauce. This Green Lobio uses green beans instead. I vaguely remember that I've heard "green lobio" before but had no idea what was that. I just needed new application for boring green beans I've got on farmers market and didn't want to go beaten path of green beans casseroles and such. Recipe of green lobio pop up on the youtube video in a Russian language just in time.
Being unruly child of kitchen world, I didn't follow any specific recipe but stuck to the principal ingredients of classic version - green beans, scrambled egg (yes!) and walnuts.
Visually not terribly appealing, this dish will surprise you with its delicious bouquet of flavors and textures.
In my plans for future is constructing the same dish but looking more attractively, may be by layering or changing the chopping style, etc. Meanwhile, I don't want you to miss on this one, see recipe below and try it! Its healthy, simple and yummmmmy!
What is it?
It can be assigned to the category of warm salads. Cooked beans are mixed with scrambled eggs, walnuts, cilantro and peppers. Very juicy, It does not require any dressing.
Lobio is translated as beans from Georgian language (FIY: Georgia - one of the former Soviet republics).
Well known (well.. for ex-USSRenians) version of lobio resembles itself red or white beans in a walnut sauce. This Green Lobio uses green beans instead. I vaguely remember that I've heard "green lobio" before but had no idea what was that. I just needed new application for boring green beans I've got on farmers market and didn't want to go beaten path of green beans casseroles and such. Recipe of green lobio pop up on the youtube video in a Russian language just in time.
Being unruly child of kitchen world, I didn't follow any specific recipe but stuck to the principal ingredients of classic version - green beans, scrambled egg (yes!) and walnuts.
Visually not terribly appealing, this dish will surprise you with its delicious bouquet of flavors and textures.
In my plans for future is constructing the same dish but looking more attractively, may be by layering or changing the chopping style, etc. Meanwhile, I don't want you to miss on this one, see recipe below and try it! Its healthy, simple and yummmmmy!
What is it?
It can be assigned to the category of warm salads. Cooked beans are mixed with scrambled eggs, walnuts, cilantro and peppers. Very juicy, It does not require any dressing.
Taste Description
Juicy, "textured" and delicious - that's how I would briefly define the taste of this salad. Perfectly cooked beans, in combination with onion and scrambled eggs, create that interesting juicy protein mixture. Walnuts add up to flavors, texture and "protein-y" factor. Specks of red chili brighten all up visually and bring nice gentle but substantial kick to the overall comforting, "all-in-one meal" salad.
How to Serve
Serve when it's still warm. It tasty right from the fridge as well. It was still perfect for my next day "take-from-home" lunch.
Serve when it's still warm. It tasty right from the fridge as well. It was still perfect for my next day "take-from-home" lunch.
Green Lobio
- 1 lb green beans
- 5 eggs
- salt (to taste)
- 1 medium onion, sliced
- black pepper
- 1 c fresh cilantro, chopped
- 2/3 c walnuts, roughly chopped
- 1 garlic clove, minced
- 1 small green chili, seeded and sliced very thinly
- 1 small red chili, seeded and sliced very thinly
- 3 tbs olive oil
- Trim ends of green beans. Cook them in a boiling salted water for about 5-6 minutes until they tender. Drain.
- Do all all prep work (chopping). Break eggs into separate bowl and beat them lightly.
- In a skillet with olive oil, cook onion just until soft but not got the color just yet. Add eggs and cook them stirring for a two minutes or until they cooked through.
- Cut beans into 1" pieces and mix them with all the ingredients in a large bowl.
- Serve warm or cold. Enjoy!
Note
- Heat from black pepper, green chili and red chili peppers are very different: black pepper kicks with a moderate but sharp heat right away as it gets into your mouth; green chili acts more slowly though more "surely" with a strong cold (if it makes sense) heat; red chili takes over even more slow, sneaky, starting with barely recognizable heat progressing to the nice overwhelmingly warming wave. Red chili heat is my favorite, too bad fresh red chili is not available all year round :( in my local stores.
Depending on type of heat you prefer, justify the amount of each pepper accordingly. I would not recommend though to omit peppers altogether - you will rob yourself on a great experience of spicy [moderately] food.
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- Heat from black pepper, green chili and red chili peppers are very different: black pepper kicks with a moderate but sharp heat right away as it gets into your mouth; green chili acts more slowly though more "surely" with a strong cold (if it makes sense) heat; red chili takes over even more slow, sneaky, starting with barely recognizable heat progressing to the nice overwhelmingly warming wave. Red chili heat is my favorite, too bad fresh red chili is not available all year round :( in my local stores.
Depending on type of heat you prefer, justify the amount of each pepper accordingly. I would not recommend though to omit peppers altogether - you will rob yourself on a great experience of spicy [moderately] food.
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IN PICTURES
Do not overcook onions - they have to be soft but not golden-brown. Otherwise they will lose its juiciness.
This is green chili I buy at my local Indian grocery. I love those. I often drop whole green chili into soup or stew. Whole, it won't "deploy" its spice to the whole dish; I'll fish it up and will bite on it
Customize the level of heat by amount of green and red chili peppers. You can omit them altogether if you can't tolerate any heat at all. There still be some from black pepper.
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