Red Kidney Beans with Herbs - Tsiteli Lobio Mstvanilit
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- Опубликовано: 21 сен 2024
- A smooth, flavorful, appetizing lobio (bean) dish with cilantro and summer savory, two essential herbs used in bean dishes in Georgian cuisine. Did you know that beans are staple in Georgia, and there are hundreds of delicious bean recipes?
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic Georgian taste to your table. Tamada’s Table will walk you through recipes from the Black Sea to the Caucasus mountains and across the plains of Kakheti, where wine is still made in huge clay vessels (qvevri) buried in the ground. From signature Georgian dishes like chicken in walnut sauce (satsivi) to provincial classics like spicy beef stew (kharcho) to the hearty dumplings we call khinkali.
Ingredients for Red Kidney Beans with Herbs (Tsiteli Lobio Mtsvanilit)
Serves 4 to 6
1 pound dried red kidney beans, soaked (see page 000)
2 teaspoons dried summer savory
2 bay leaves
1 medium dried red chili
1/4 cup sunflower oil
2 cups chopped onion
5 garlic cloves, minced
2 cups chopped cilantro plus additional for garnishing
1 cup celery leaves
3-4 tablespoons distilled white vinegar
Coarse salt and hot red ground pepper or cayenne to taste
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs - cilantro, tarragon, mint, summer savory, celery - will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
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👍👍 I love Lobio.)
Yes, finally! Georgian spice that I actually have at home. Never knew that dried summer savory is actually our "čubrica". We drink tea from this plant in Serbia called "Rtanjski čaj." I never tried beans cooked with herbs before, let alone this ton of herbs. Got to try this as soon as possible.
Thanks for letting me know about summer savory in Serbia. Summer savory has strong flavor just curious what is taste of the tea? Beans love fresh herbs and spices, season well and won’t regret.
@@GeorgianCuisineatTamadasTable This spice is way more popular in Bulgaria than in Serbia where you can hardly find it. I used it with lentils primary. With beans I mostly use cumin. When I was in Sofia I bought a lot of it. They are combining it with other spices too, I have one called colorful salt. It is a combination of summer savoury, paprika, roasted ground corn and salt.
About the tea, I have just checked it, it is a variety called Winter savory in English. In Serbia it grows only in this mountain Rtanj. I am not a tea expert, but the taste is like other mounting herb teas, but with more of that earthy taste. I think that it has stronger flavor than summer savoury. I know that it is anti-inflammatory and good for digestion.
Also, I made Pelamushi from your recipe few weeks ago. It is so simple to make. And it goes great with walnuts. I saw that Greeks eat it with cinnamon and sesame too. But I noticed, after it cooled down in the fridge, like some crystals formed when I ate it. Like some sand in Pelamushi. Is that normal, I did not felt that when it was warm or in room temperature?
Thank you for all this great information! So interesting to learn about spices and their use in different cuisine. Regarding pelamushi, when in fridge it can feel like that.
@@GeorgianCuisineatTamadasTable Made Lobio today. I have been surprised by the taste. It is nothing like we make beans in the Balkans. The flavor was soury and aromatic, somehow like Chakapuli. But next time I will add more than 4 cups of liquid, and maybe I will blend a ladle or two of beans to make the soup more thick. All in all it was very good.
@@yudzin88 which recipe did you make? Of course, you should add beans to the soup.
That sounds good! I went to Tbilisi in 2019 and bought Georgian spices. I will be sure to try this.
That’s great! You can cook delicious Georgian dishes now.
This dish is amazing! I wanted to find an alternative to the way we are doing it in Croatia, and this is it. It has a wonderful taste and the vinegar is such a great ingredient for this dish. Thank you. I ll defo do it again!
I do have to tell you however that I am from Croatia and I have never heard of summer savory. I did find on the internet what that is so I added a pinch of thyme and mint. In any case I really love this dish, the only thing I changed is I put parsley instead of coriander, though I like coriander, but I did not have it.
Keep it coming and you explain the steps very well with just the right amount of talking. Also great video :) Thank you Georgia! :)
Thank you, friend from Croatia, I am very glad you liked the dish! You did right substituting summer savory with mint and thyme. And you can always adjust herbs, spices and chili to your liking. Vinegar indeed gives a special twist. I so much appreciate your feedback!
@@GeorgianCuisineatTamadasTable :)
Brilliant thank you
fantastic, thank for this.
Very welcome! Thank you!
Didi madloba!
Welcome, გეთაყვა
👍🏻