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Bean salad for the winter

0
1775
Kitchen Russian
Calorie content 110.3 kcal
Portions 3 l.
Cooking time 13 h.
Proteins * 1.6 gr.
Fats * 8.9 gr.
Carbohydrates* 6.3 gr.
* per 100 gr. product
Bean salad for the winter
Content

Here is a recipe for a delicious and satisfying preparation for the winter. Beans by themselves are full of nutrients, and their combination with vegetables will be a vitamin rescue in the winter. Serve salad with beans to the table cold, as well as warm, heating it in a pan.

Ingredients

Cooking process

step 1 out of 9
We interrupt the beans, fill with water and leave overnight. It should get wet, this will shorten the cooking time. Transfer the soaked beans to a saucepan, completely fill with water and put on fire. After boiling, continue cooking for another 60 minutes. When ready, we send the beans into a colander. All liquid should be gone.
step 2 out of 9
Rinse the tomatoes thoroughly, remove the stalks and adjacent seals. Grind the peeled tomatoes using a blender (you can also use a meat grinder, the effect will be the same).
step 3 out of 9
We peel the onions from the husks, rinse them under running water. Then you need to cut it into thin rings or small cubes.
step 4 out of 9
We wash the bell pepper. We cut it and clean it of seeds and partitions. We also remove the stalks. Then we wash the vegetables from the inside to completely remove all unnecessary, and cut into strips.
step 5 out of 9
Carrots should be washed, skinned. Then rinse with water to remove residual dirt. Then use a grater to grind the peeled carrots.
step 6 out of 9
Moving on to the garlic. Remove the husk and rub it on a fine grater.
step 7 out of 9
Pour the prepared vegetables into a large saucepan - bell peppers, onions, carrots and tomatoes. Then add the required amount of vegetable oil and turn on a small fire. Once the vegetables boil, simmer them for another 20 minutes.
step 8 out of 9
After the vegetables are ready, we send beans, granulated sugar, salt and chopped garlic to them. Add vinegar. Mix all the ingredients, bring to a boil and cook for another 15 minutes.
step 9 out of 9
While the vegetables are cooking, proceed to sterilize the glass jars and lids. The finished bean salad must be put in jars immediately after cooking. We close it tightly with lids. After that, we wrap the salads in jars with blankets or any other things. When the salad has cooled down in this form, it will be possible to transport the blanks to the basement or other suitable dark place with coolness. Bean salad for the winter is ready!

Bon Appetit!

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