Harvesting delicious lecho with beans for winter

Autumn gives us an abundance of vegetables that we want to treat ourselves to in the cold season. Lecho with beans for the winter is not only just a tasty dish, but also a way to preserve the vitamins contained in its ingredients. Such a preparation is good as a snack. And also lecho, as a type of salad, goes well with potatoes, pasta, cereals and meat dishes. As a dressing, you can fill it with borsch for quick cooking.

Read also the article: lentil dishes - recipes are simple and tasty with a photo in a slow cooker!

Classic recipe

There are different options for concocting this dish, depending on the set of vegetables that are on hand. To prepare five liters of the classic recipe for lecho with beans for the winter, you will need the following components:

• beans (dry) - two and a half glasses (it is better to take white);
• fresh tomato - three and a half kilograms (it is advisable to choose fleshy varieties);
• bulgarian pepper (colorful, sweet) - two kilograms;
• oil (vegetable) - one glass;
• granulated sugar - one glass;
• hot pepper (red) - 1 pc. (you can change the amount according to your taste preferences);
• salt (stone) - 4 tsp;
• vinegar - 4 tsp.

Culinary process:

1. For the beans to swell, soak them in clean water overnight. The next morning, the beans should be rinsed thoroughly.
2. Next, boil the beans until tender over low heat (about half an hour) without covering. You need to make sure that it does not start to boil. Allow to cool.
3. Wash the bell peppers, remove the tail, remove the seeds and white inner partitions. Rinse thoroughly again. Cut as desired: thin or thick strips, cubes, rings.
4. Wash the tomatoes and cut the stalks. Make mashed potatoes by passing the tomatoes through a meat grinder. You can also use a blender.
5. Pour the resulting mass into an enamel pan, boil. After that, add sugar and salt. Cook the tomatoes over medium heat, stirring occasionally, for about twenty minutes.
6. Add chopped peppers, cook for about 15 minutes.
7. Add beans and sunflower oil to a saucepan. Cook for 10 minutes. Pour in vinegar, remove from heat. Bean and pepper lecho with tomatoes is ready!

During the cooking of the salad, it is necessary to thoroughly wash and sterilize the jars and lids. Fill containers with hot mass, roll up. Banks are turned upside down, wrapped up for a day. Store the workpiece in a cool place.

Beans should not be soaked longer than indicated, as they may sprout.

Lecho with beans and carrots

This preparation is very fragrant and will not leave indifferent anyone who has tried it at least once. It retains more vitamins and microelements than in the classic lecho recipe due to the addition of carrots and onions.

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

• legumes (beans) - 500 gr.;
• 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);
• bow (onion) - from three to six pieces;
• carrot - one kilogram;
• oil (vegetable) - one glass;
• salt - 4-6 tsp;
• sugar - an incomplete glass;
• wine vinegar - 8 tsp

Cooking scheme:

1. Prepare tomatoes and beans in the same way as in the classic recipe.Wash, peel, cut peppers and carrots at your discretion (straws or large cubes).
2. Put the twisted tomato mass or juice together with pepper and carrots on the fire and simmer for about half an hour. Add the onion cut into half rings to the mass. Ten minutes of stewing.
3. Put beans on vegetables, add salt, sugar and sunflower oil. Put out another 5 minutes. Pour in vinegar. Lecho with beans for the winter is ready!
4. Put the salad in prepared sterilized jars. Screw on the finished lids. Turn over and wrap.

While the vegetable mass is being cooked, it must be stirred from time to time so that it does not stick to the bottom of the pan and does not burn.

Lecho with beans and eggplant

This salad is very satisfying and can be served as a side dish for any kind of meat. The unforgettable taste makes you open new jars within a short period. To cook a 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;
• onions (onions) - half a kilogram;
• multi-colored pepper (Bulgarian) - half a kilogram;
• carrots - 4 pieces (medium size);
• garlic - 200 gr.;
• bitter pepper (red) - a pair of thin rings without seeds;
• sunflower oil (not aromatic) - 350 ml;
• vinegar (9%) - half a glass;
• salt - 4 tsp (put with a slide);
• sugar - one glass.

Preparation:

1. According to the scheme of the classic lecho recipe, beans and tomatoes are prepared. Wash the eggplants, cut off the stalk and cut into circles, cubes or cubes 1 cm thick at your discretion. Sprinkle the eggplant with salt and let stand for half an hour. The excess liquid will drain from it and the bitter taste will be eliminated. After that, rinse the chopped vegetable and let it dry or soak with a clean waffle towel.
2. Grate the peeled garlic on a fine grater or pass through a press. Grind hot peppers. Remove seeds from washed bell pepper and chop it (straw shape). Cut the onion into half rings half a centimeter thick.
3. Put the tomato mass with the addition of vegetable oil, garlic, hot pepper, salt and sugar on the stove. After boiling, boil the future salad for 3 minutes over low heat. Add vegetables: bell peppers, eggplants, carrots and onions. Stir and simmer for 25 minutes. Add the boiled beans and simmer for another five minutes. Pour vinegar into the mass and remove from heat.
4. Fill sterilized jars with salad and roll up. Turn the containers upside down, wrap them for a day.

From the listed number of ingredients, about 5.5 liters of ready-made salad comes out.

Before adding vinegar to the mixture, 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 processing tomatoes that are not used in this case. The salad goes well with fish and meat dishes.

To prepare a salad you need these products:

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

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

1. Soak the beans in the evening. Rinse, boil until tender.
2. Wash the pepper, remove the seeds, cut into strips.
3. Cut the peeled onion into half rings.
4. Pour water into a saucepan, add sugar, salt. Let it boil. Make the fire small and add tomato paste, oil, black pepper, bay leaf. Boil for 5 minutes, stirring occasionally.
5. Put onions and bell peppers into the mixture. Cook for about 15 minutes. Add beans to vegetables. Hold for another 5 minutes. Add vinegar and remove lecho from heat.
6. Put the salad in previously sterilized jars and roll up. Turn over and wrap with a warm blanket for a day.

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