August 12, 2014 § 46 Comments
Young and tender green beans are in the markets right now. Typically we steam them until just soft and simply dress them with extra virgin olive oil, salt and pepper. This has such a lovely combination of textures and flavors with the soft scrambled egg, tender green beans, spicy jalapeño and nutty pecans. I found this recipe skimming through a 2011 Food & Wine magazine. Apparently, this is a Georgian dish called lobio (bean dish). The Georgian word ‘lobio’ means ‘beans’ and there are a number of varieties of lobio dishes. This green lobio dish is typically served cool, but with its buttery scrambled eggs and tender green beans, it’s equally delicious hot. We served it warm and it was wonderful.
I n g r e d i e n t s
- 1 pound green beans, cut into 2-inch pieces
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 5 large eggs, lightly beaten
- Salt and freshly ground pepper
- 1 cup chopped cilantro, plus small sprigs for garnish
- 2 tablespoons chopped pecans (or walnuts)
- 1 garlic clove, minced
- 1 small jalapeño, seeded and minced
- 1 small red chile, seeded and minced
- 1/2 teaspoon dill seeds, ground
In a pot of boiling salted water, cook the green beans until tender, 6 minutes. Drain and let cool. Transfer to a bowl.
In a large skillet, melt the butter in the oil. Add the onion and cook over moderate heat, stirring, until softened, about 6 minutes. Add the eggs and season with salt and pepper. Cook over moderate heat, stirring, until the eggs are scrambled, about 3 minutes. Add the eggs to the beans.
Stir in the chopped cilantro, pecans, garlic, jalapeño, red chile and dill seeds. Season with salt and pepper. Garnish with cilantro sprigs just before serving.
The green lobio can be refrigerated for up to 4 hours.