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Lobiani [Georgian Red Bean Soup]
Yield:
Time:
Difficulty:
Ingredients
- 1 pound red beans, soaked and drained
- 7 cups stock or broth
- 2 bay leaves
- 5 cups water
- ¼ cup olive oil
- 2 large onions, chopped
- 1 red bell pepper, cored, seeded, and chopped (optional)
- 3 large cloves garlic, minced
- Salt and black pepper to taste
- 1 T powdered dried red chiles or 1 teaspoon cayenne
- 2 T chmeli suneli (Georgian spice mix)
- 2 T tomato paste
- 2 T pomegranate molasses
- ¼ cup dry red wine (optional)
- 1/2 cup walnuts, chopped to desired consistency
- 1/2 cup chopped cilantro
- 1/4 cup chopped parsley
Instructions
- Add beans and bay leaves to stock, and cook until tender.
- While beans are cooking, saute savory vegetables and olive oil until soft. Add spices, tomato paste, Pomegranate molasses,and red wine, and cook another 10 minutes.
- Puree half of cooked beans with sautéed vegetables and water. Add back into bean pot and simmer another 15-20 minutes until flavors are blended.
- Stir in walnuts, coriander, and up to 2 minced cloves additional garlic, and let stand for 10 minutes before serving.
- Garnish with herbs and additional walnuts to taste.
Notes:
- Very nice served with mamaliga (Balkan polenta) topped with cheese, yogurt, and herbs.
- Like all bean soups, tastes better the second day.
Variations:
- 1 t cayenne is a little hot, and overshadows other spices. Use less to taste.
- For a smooth texture, grind walnuts before adding.
Source: combined recipes from
Please to the Table: The Russian Cookbook and
Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan
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