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Lecho with beans for the winter


Ingredients for cooking lecho with beans for the winter

  1. Dry beans 500 grams
  2. Tomatoes 3.5 kilograms
  3. Bulgarian pepper 2.5 kilograms
  4. Hot pepper 1 pod
  5. Sugar 1 cup
  6. Vegetable oil 1 cup
  7. Salt 2 tablespoons
  8. Vinegar 2 tablespoons
  • Main ingredients: Beans, Peppers, Tomato

Inventory:

Saucepan, wooden spoon, soup ladle, kitchen knife, meat grinder, cutting board, glass jars with lids.

Cooking lecho with beans for the winter:

Step 1: Prepare the beans.


First, the longest is preparing the beans. This needs to be addressed the day before. In the evening, soak the beans in a basin with cool water, while it is advisable to change the water once every 3-4 hours.
After soaking, boil the beans until fully cooked. Only without salt. Throw boiled beans into a colander and rinse with cold water. Once the beans are ready, you can start cooking lecho for the winter.

Step 2: Prepare the tomatoes.


Rinse the tomatoes properly, cut off all the ponytails and seals that remain in their place. For convenience, divide each vegetable into 4-6 partsand then grind them with a meat grinder. You should get tomato puree.

Step 3: Prepare the pepper.


Divide the bell peppers into halves, clean them from the seeds and the core, cut off all the whitish parts of the partitions. Rinse vegetables thoroughly inside and out. Cut prepared peppers into thin strips.

Step 4: Cook the lecho with beans for the winter.


Pour tomato puree into a large pot. Mix it with salt and granulated sugar, and then put on a slow fire. Bring to a boil and cook after for 20 minutes.
In a boiling tomato puree, add a bell pepper straw, mix everything well, bring to a boil again and cook again 15 minutes. Remember to mix the contents of the pan often.
Pour the beans into the lecho last. Still cook 10 minutesstirring all the same.
Before removing the lecho with beans from the fire, pour vinegar into it, mix well.
Pour the hot lecho with beans into small glass jars to make approximately 3-4 servings one. It’s more convenient, because the jar doesn’t take up much space in the refrigerator, and most likely you will instantly eat everything, so there’s nothing to put in the refrigerator. Twist the lecho and let it cool for several hours at room temperature.
Keep the finished lecho with beans for the winter out of the reach of sunlight, along with your other pickles and jams.

Step 5: Serve the lecho with beans.


Lecho with beans is a great addition to a winter lunch or dinner. It is always nice to see pieces of delicious vegetables on a plate in the cold season. And add it still with hot mashed potatoes or friable rice, and just a jumble will come out!
Enjoy your meal!

Recipe Tips:

- From this amount of ingredients, about 5 liters of lecho with beans are obtained.

- Adjust the amount of sugar, salt and vinegar on your own, as tomatoes are different (for example, too acidic), and the tastes of everyone are different, for some it is sour, for someone it is sweet.

- Harvest a bean salad only in sterilized clean glass jars.