Lobio
by Editorial Staff
I love spicy food for lunch. Here’s a simple red bean lobio recipe, the fastest recipe I know. But it’s still very tasty. Wonderful vegetarian recipe.
Servings: 4
Ingredients
- Red beans – 1 glass
- Bulb onions – 1 pc.
- Carrots – 1 pc.
- Tomato paste – 2-3 tbsp
- or fresh tomatoes – 2-3 pcs.
- Wheat flour – 1 tbsp
- Vegetable oil to taste
- Spices (hops-suneli, a set of spices) – to taste
- Salt to taste
- Sugar (optional) – 1-2 pinches
- Pepper to taste
- Garlic – 1-3 cloves
- Greens (dill, parsley, cilantro) – to taste
Directions
- Lobio products are in front of you.
- Rinse beans. Cover with cold water for a couple of hours. Drain water, pour fresh water. Boil the beans in unsalted water until tender (to cook the beans faster, add cold water). Cook for about 30-60 minutes. When the beans are ready, pour the broth into a separate bowl and cool the beans.
- Peel and wash onions and carrots. Dice the onion and coarsely grate the carrots
- Preheat a frying pan, pour in vegetable oil. Put prepared onions and carrots in hot oil. Fry vegetables over medium heat, stirring occasionally, for 3-4 minutes.
- Then add flour and stir.
- Then add the tomato paste.
- Fry a little, stirring occasionally, for 1 minute.
- Then add spices, salt and sugar. Pour the broth from the beans to the state of liquid sour cream. It turned out to be a sauce.
- Put the beans in the sauce.
- Stir everything and simmer red bean lobio on the lowest heat for 10-15 minutes. Remove from heat.
- Wash and finely chop the herbs. Peel the garlic and chop finely with a knife.
- When the beans are at room temperature, add the herbs and garlic. Mix well.
- The red bean lobio is ready.
Enjoy your meal!
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