Preparation of the most delicious lecho with beans for the winter

.Lecho with beans for the winter is not just a tasty dish, but also a way to preserve the vitamins contained in its ingredients. Such a preparation is good as an appetizer. As well as lecho, as a type of salad, it goes well with potatoes, pasta, cereals and meat dishes. In the form of refueling they can refuel borsch for quick cooking.

A classic recipe

There are various options for cooking this dish depending on the set of vegetables that are on hand. For the preparation of five liters of the classic recipe for lecho with beans for the winter will need components:

• beans( dry) - two and a half cups( it is better to take white);
• fresh tomato - three and a half kilograms( it is desirable to choose fleshy varieties);
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• Bulgarian pepper( multi-colored, sweet) - two kilograms;
• oil( vegetable) - one glass;
• granulated sugar - one glass;
• hot pepper( red) - 1 pc.(you can change the number of taste preferences);
• salt( stone) - 4 tsp;
• Vinegar - 4 tsp.

Culinary process:

1. For swelling beans, soak them in clean water overnight. The next morning, the beans should be thoroughly rinsed.
2. Next, boil the beans until ready on low heat( about half an hour) without covering with a lid. You need to make sure that she does not become boiled soft. Allow to cool.
3. Wash the sweet pepper, remove the tail, remove seeds and white inner walls. Rinse thoroughly again. Cut into optional: thin or thick strips, cubes, rings.
4. Tomatoes wash and cut the stem. Prepare mashed potatoes, skipping tomatoes through a meat grinder. And also you can use a blender.
5. Pour the resulting mass into an enamel pan, boil. After that add the necessary sugar and salt. Boil the tomatoes, stirring occasionally over medium heat, for about twenty minutes.
6. Pour chopped peppers, cook for about 15 minutes.
7. Add beans and sunflower oil to the pan. Cook for 10 minutes. Pour vinegar, remove from heat. Bean and pepper lecho with the addition of tomatoes ready!

While cooking salad, you must thoroughly wash and sterilize the jars and lids. Fill containers with hot weight, roll up. Banks are turned upside down, wrapped for a day. Keep the workpiece in a cool place.

Beans should not be soaked for a while longer than indicated, as it can germinate.

Lecho with beans and carrots

This preparation is very fragrant and will not leave anyone indifferent who has ever tried it. It contains more vitamins and microelements than in the classic lecho recipe by adding carrots and onions.

Required components for the preparation of five liters of lecho with beans and carrots for the winter:

• legumes( beans) - 500 g;
• ripe tomatoes - three kilograms( can be replaced with two liters of tomato juice);
• Bulgarian pepper( sweet) - one kilogram( it is better to take fleshy different colors);
• onions( bulb) - from three to six pieces;
• carrot - one kilogram;
• oil( vegetable) - one glass;
• salt - 4-6 tsp;
• sugar - incomplete glass;
• Wine Vinegar - 8 tsp.

Cooking Scheme:

1. Prepare tomatoes and beans by the same method as in the classic recipe. Peppers and carrots washed, cleaned, cut, at its discretion( straw or large cubes).
2. Put the twisted tomato paste or juice along with pepper and carrot on the fire and simmer for about half an hour. Add onion sliced ​​into mass. Ten minutes of extinguishing.
3. Add beans to vegetables, add salt, sugar and top up with sunflower oil. Put out another 5 minutes. Pour the vinegar. Lecho with beans for the winter is ready!
4. Place the salad in prepared sterilized jars. Screw the treated caps. Flip and wrap.

While the vegetable mass is boiling, it is necessary to stir it from time to time so that it does not stick to the bottom of the pan and does not burn.

Lecho with Beans and Eggplants

This salad is very satisfying and can be served instead of side dishes for any cooking meat. Unforgettable taste makes open new jars for a short period. For the preparation of the recipe for lecho with beans and eggplants for the winter you will need:

• eggplant fruits - two kilograms;
• dry beans - from two and a half to three glasses;
• ripe tomatoes - from one and a half to two kilograms;
• onion( bulb) - half a kilogram;
• multicolored pepper( Bulgarian) - half a kilogram;
• carrots - 4 pieces( medium size);
• garlic - 200 g;
• bitter pepper( red) - a pair of thin rings without seeds;
• sunflower oil( non-aromatic) - 350 ml;
• vinegar( 9%) - half a cup;
• salt - 4 tsp.(put with a slide);
• sugar - one glass.

Preparation:

1. Haricot and tomato are prepared according to the classical recipe for lecho. Wash eggplants, cut off the stem and cut into slices, cubes or cubes 1 cm thick at their discretion. Pour the eggplant with salt and let stand for half an hour. With it will drain the excess liquid and eliminate the bitter taste. After that, rinse the chopped vegetables and let them dry or soak with a clean towel.
2. Grate the peeled garlic or grate through a press. Grind hot peppers. Remove seeds from washed Bulgarian pepper and chop it( straw form).Onions cut into half rings thick half a centimeter.
3. To put the tomato mass with the addition of vegetable oil, garlic, bitter pepper, salt and sugar on the stove. After boiling, boil the future salad for 3 minutes over low heat. Add vegetables: sweet peppers, eggplants, carrots and onions. Stir and simmer 25 minutes. Add boiled beans and simmer for another five minutes. Pour vinegar into the mass and remove from the fire.
4. Fill sterilized jars with lettuce and roll up. Capacity turn the lid down, wrap for a day.

About 5.5 liters of ready-made lettuce come out of the listed amount of ingredients.

Before adding vinegar to the mass, taste the vegetables. Add salt and sugar if necessary.

Lecho with Beans and Tomato Paste

This recipe is also called “lazy”, as it saves time on the processing of tomatoes, which in this case are not used. Salad goes well with fish and meat dishes.

To make a salad you need these products:

• sweet Bulgarian pepper( yellow, red, orange) - three kilograms;
• dry beans - half a kilogram;
• onion - one kilogram;
• tomato paste - 250 grams;
• oil( sunflower) - one glass;
• black pepper( ground) - at its discretion;
• bay leaf - 4-5 pieces;
• granulated sugar - one glass;
• salt - 4 tsp;
• vinegar( 9%) - half a cup;
• clear water - 760 gr.

Recipe for cooking lecho with beans and tomato paste for the winter:

1. Soak beans in the evening. Rinse, boil until cooked.
2. Pepper wash, remove seeds, cut into strips.
3. Cut peeled onion into half rings.
4. Pour water into a saucepan, add sugar and salt. Wait for the boil. Make small fire and add tomato paste, butter, black pepper, bay leaf. Boil for 5 minutes while stirring.
5. Put onion and sweet pepper in the mixture. About 15 minutes to cook. Cover the beans with vegetables. Another 5 minutes to withstand. Add vinegar and lecho remove from heat.
6. On previously sterilized banks, lay out the salad and roll up. Turn and wrap a warm blanket for a day.

Letcho with beans and tomato paste for the winter is ready!