Lobio Tkemali

Lobio Tkemali Recipe - Vegan & Vegetarian Food from Abkhazia, Georgia

Region / culture: Abkhazia, Georgia | Preparation time: 10 minutes | Cooking time: 1 hour | Servings: 4 |

Vegan diet

Introduction

Lobio Tkemali is a traditional Georgian dish made with red beans and Tkemali sauce, a sour plum sauce that adds a unique and tangy flavor to the dish. This hearty and flavorful dish is perfect for a comforting meal.

History

Lobio Tkemali has been a staple in Georgian cuisine for centuries. The combination of red beans and Tkemali sauce creates a delicious and satisfying dish that is enjoyed by many.

Ingredients

0.5 lb (227 g) soaked dried red beans
0.33 cup of Tkemali Sauce (sour plum sauce)
salt to taste
fresh coriander leaves

How to prepare

Cook the beans in salted water until they are very tender
Mash the beans with sour plum sauce while they are still warm
Add salt to taste
Garnish with fresh coriander

Variations

Add diced tomatoes or bell peppers for extra flavor and texture.
Use black beans or kidney beans instead of red beans for a different twist on the dish.

Cooking Tips & Tricks

Soaking the dried red beans overnight will help them cook faster and more evenly.

- Mash the beans while they are still warm to ensure a smooth and creamy texture.

- Adjust the amount of Tkemali sauce and salt to suit your taste preferences.

Serving Suggestions

Lobio Tkemali can be served as a main dish with a side of rice or bread. It can also be enjoyed as a side dish alongside grilled meats or vegetables.

Cooking Techniques

Be sure to cook the beans until they are very tender for a creamy texture.

- Mash the beans while they are still warm to ensure a smooth consistency.

Ingredient Substitutions

If you can't find Tkemali sauce, you can substitute with a mixture of plum jam and lemon juice for a similar flavor profile.

Make Ahead Tips

Lobio Tkemali can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish Lobio Tkemali with fresh coriander leaves for a pop of color and freshness. Serve in a decorative bowl for an elegant presentation.

Pairing Recommendations

Lobio Tkemali pairs well with a glass of Georgian red wine or a refreshing cucumber salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Lobio Tkemali contains approximately 200 calories.

Carbohydrates

Red beans are a good source of carbohydrates, providing energy for your body. Each serving of Lobio Tkemali contains approximately 30 grams of carbohydrates.

Fats

Tkemali sauce adds a small amount of fat to the dish. Each serving of Lobio Tkemali contains approximately 2 grams of fat.

Proteins

Red beans are also a good source of protein, which is essential for building and repairing tissues in the body. Each serving of Lobio Tkemali contains approximately 10 grams of protein.

Vitamins and minerals

Red beans are rich in vitamins and minerals, including iron, magnesium, and folate. Tkemali sauce adds a boost of vitamin C to the dish.

Alergens

This recipe contains no common allergens, but be sure to check the ingredients in the Tkemali sauce for any potential allergens.

Summary

Lobio Tkemali is a nutritious and balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Lobio Tkemali is a delicious and nutritious dish that combines the earthy flavors of red beans with the tangy sweetness of Tkemali sauce. Enjoy this traditional Georgian dish as a comforting meal or a flavorful side dish.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a sunny afternoon in the bustling marketplace of Tbilisi, Georgia. I was strolling through the colorful stalls, admiring the array of fresh produce and spices, when a friendly vendor caught my eye.

He was an elderly man with a weathered face and twinkling eyes. He beckoned me over with a warm smile, offering me a taste of his homemade Lobio Tkemali. I had never heard of it before, but the aroma alone was enough to make my mouth water.

I took a small spoonful of the tangy stew and savored the explosion of flavors on my taste buds. The rich beans, the tartness of the plums, the earthy herbs – it was unlike anything I had ever tasted before. I knew right then and there that I needed to learn how to make this dish.

The vendor, whose name was Niko, saw the look of delight on my face and chuckled. "You like it, yes?" he asked in broken English. I nodded enthusiastically, my heart already racing with excitement. "Would you teach me how to make it?" I implored.

Niko's eyes crinkled with amusement as he nodded. "Of course, my dear. But first, you must promise me that you will make it with love and share it with your loved ones. This recipe is a treasure, passed down through generations in my family."

I promised him wholeheartedly, feeling a deep sense of gratitude for the opportunity to learn such a cherished recipe. Niko invited me to his humble home on the outskirts of the city, where he patiently guided me through each step of the cooking process.

We started by simmering the red kidney beans in a pot of water until they were tender, then added a generous amount of finely chopped onions, garlic, and fresh herbs. The secret ingredient, Niko revealed, was the Tkemali sauce – a tangy condiment made from sour plums, garlic, and spices.

As the stew bubbled away on the stove, filling the air with its tantalizing aroma, Niko regaled me with stories of his childhood in the Georgian countryside. He spoke of lazy summer days spent picking plums from the orchard, of family gatherings around the dinner table, and of the joy of sharing a meal with loved ones.

I listened intently, soaking up every word as if it were a precious gift. Niko's passion for food and tradition was infectious, and I found myself falling in love with the culture and cuisine of Georgia.

Finally, after hours of stirring, tasting, and adjusting the seasonings, the Lobio Tkemali was ready. Niko ladled generous portions into bowls and handed me a spoon, his eyes twinkling with pride.

"Try it, my dear. And remember, always cook with love," he said softly.

I took a hesitant bite, unsure of what to expect. But as soon as the flavors exploded on my tongue, I knew that I had found a new favorite dish. The beans were tender and creamy, the plums added a delightful tartness, and the herbs lent a fragrant freshness that lingered on my palate.

I couldn't help but smile as I savored each mouthful, feeling a deep sense of contentment and connection to the past. Niko watched me with a knowing smile, his wrinkled face radiant with joy.

"You have learned well, my dear. Now go forth and share this recipe with your loved ones. Keep the tradition alive," he said, his voice filled with pride.

And so I did. I returned home with a heart full of gratitude and a belly full of delicious Lobio Tkemali. I shared the recipe with my family and friends, watching as their faces lit up with delight at the first taste.

Years have passed since that fateful day in the marketplace of Tbilisi, but the memory of Niko and his beloved recipe still lingers in my heart. Whenever I make Lobio Tkemali, I am transported back to that humble kitchen, surrounded by the warmth and love of a kind-hearted stranger.

And as I serve up steaming bowls of stew to my loved ones, I am reminded of the power of food to bring people together, to create lasting memories, and to honor the traditions of the past. Cooking with love is not just about following a recipe – it is about sharing a piece of your heart with those you hold dear.

So the next time you find yourself in a bustling marketplace, surrounded by the sights and smells of a foreign land, be sure to seek out the vendors with a twinkle in their eye. You never know what treasures – and cherished recipes – you may discover along the way.