Saturday, April 6, 2019

Lobiani [Georgian Red Bean Soup]

Yield:
  • 3 quarts
Time:
  • 2 hours
Difficulty:
  • Moderate
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
  1.  Add beans  and bay leaves to stock, and cook until tender.
  2.  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.
  3.  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.
  4.  Stir in walnuts, coriander, and up to 2 minced cloves additional garlic, and let stand for 10 minutes before serving.
  5.  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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