Bean salads for the winter: delicious, finger-licking recipes

The most delicious bell pepper lecho for the winter - a finger-licking recipe

No matter how much you surf the Internet and look for all sorts of recipes, they all boil down to one thing that has taken root among us Russians.
Yes, it is simple and not at all complicated, perhaps not truly the one that was given initially, but modified. About that same one, I will describe the entire cooking process further. And now I suggest you get acquainted with this little brochure; perhaps it will become your assistant and friend, or a lifesaver. You can download this photo right now or post this post by clicking on the social media button at the bottom of the article. This is a short poem that will show and tell the whole process in an interesting way. In general, it’s easy to remember, and most importantly, repeat. Take note, you have never seen anything like this before).

Well, the guests are happy, and you are happy to try. Let's go directly to the detailed description, in case someone doesn't understand it.

We will need:

tomatoes - 2 kg
bell pepper - 2.5 kg
sugar - 1 tbsp
salt - 1 tbsp
garlic - 3 cloves
vinegar 9% - 1 tbsp
vegetable oil - 1 tbsp

Stages:

1. First of all, you need to work some magic on the tomatoes. Wash them well with water and remove the stem. Chop into pieces in any convenient way, it doesn’t matter how they are cut. Since they are immediately loaded into the bowl of a food processor or meat grinder to make tomato puree. Moreover, it will come out with a thick consistency.

It is best to put a special attachment for a juicer on the meat grinder. Then all the skins will come off on their own and will not end up in the general mass. Immediately add sugar and salt. Stir and put on fire. As soon as the mixture boils, add finely chopped garlic, plus vegetable oil and vinegar. Cook for about one half hour.

2. Meanwhile, take care of the main king of this dish. Wash the bell pepper and cut off the stalk, remove the seeds and veins from inside the fruit. Chop into rectangular pieces.

3. And now it’s time to take and add vegetables to the stewed red mixture, which is already very aromatic and tasty. Be sure to taste it, if it is sour or, on the contrary, sweet, then add bulk at your discretion. Cook for another 40 minutes and if you decide to add vinegar now, then do it just 5 minutes before turning off.

4. There is no need to cool the finished salad afterwards. Take clean, sterile jars and immediately place the workpiece in it. Screw on the metal lid and turn the container upside down. Wrap in a towel and wait until it cools completely.

In general, it is better to wait about a day, and only then take it down to the cellar in a cool place without sunlight.

Tomato paste recipe

The version of lecho with tomato paste can be called “lazy”, since you don’t have to bother with the tomatoes – grind them and grind them through a sieve.

3 kg bell pepper;
500 gr. dry beans;
1 kg of onion;
250 gr. tomato paste;
1 cup refined oil;
1 cup granulated sugar;
4-5 bay leaves;
4 teaspoons salt;
black pepper to taste;
0.5 cups vinegar (9%);
750 ml water.

Soak the beans in advance, then cook them until soft. Peel the bell pepper, wash it and cut it into strips. Chop the onion into halves of rings.

Pour water into a saucepan and bring to a boil. Reduce heat greatly and add tomato paste to boiling water and stir. Place bay leaves and peppercorns into the tomato mass, pour in vegetable oil. Salt and add sugar. Boil for about five minutes, stirring occasionally.

Add onions and bell peppers to the tomato mixture, mix and simmer for twenty minutes. Then add the prepared beans and pour in the vinegar, stir and boil for another five minutes. Then we put the hot lecho into a glass container that has been previously sterilized. We seal the container hermetically.

Tomato and pepper lecho with beans

Lecho made from beans and bell peppers in tomato sauce will be an excellent addition to potato dishes and other side dishes. Hot pepper is an optional component in this preparation. If you want the salad to have a delicate taste, do not add hot pepper. Lecho is prepared using vinegar, and therefore can be stored without a cellar.

Ingredients:

beans – 500 g;
pepper – 2.5 kg;
ripe tomatoes – 3.5 kg;
hot pepper – 1 pod;
granulated sugar, refined oil - 200 g each;
salt, vinegar - 2 tbsp. spoons.

Preparation

The tomatoes are pureed.
The pepper is chopped into strips lengthwise.
The tomato is sugared, salted and boiled for 20 minutes.
Add sweet and bitter peppers and cook for 15 minutes.
Pour in the prepared beans, cook for 10 minutes, add vinegar.
Hot lecho with beans for the winter is distributed into jars and rolled up.

Lecho with beans and tomato paste

This recipe is also called “lazy”, as it saves time on processing tomatoes, which are not used in this case.
The salad goes well with fish and meat dishes. To prepare the salad you need these products:

sweet bell 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 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:

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

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

Preparation for bean soup for the winter “Nourishing Barrel”

I suggest taking note of a simple recipe for preparing legumes for the winter.
Bean soup prepared with this dressing should please the whole family. Today we are preparing:

We take the following products for 2.5 liters of workpiece:

1.2 kilograms of fresh beans
3 medium onions
1 bell pepper
kilogram of tomato
3 teaspoons coarse salt
dessert spoon of sugar
coffee spoon ground pepper
4 laurel leaves
teaspoon 70% vinegar

Immerse the tomatoes in boiling water for two minutes, after cutting the skin. Then transfer to cold water, then remove the skin.

Grind the peeled tomatoes through a large sieve or mash with a fork. Add salt and sugar, seasonings, fried onions, and pepper, cut into strips, to the pulp.

Cook the dressing over a low simmer until the peppers are soft. At the end of cooking, add the beans, boiled until tender, and pour in the vinegar.

After boiling, place the mixture in sterilized jars and screw them on. In just a month you can prepare a delicious soup.

Recipes for salads from bell peppers and beans for the winter

Everyone knows that sweet bell peppers can be prepared for the winter in a thousand ways. One of them is the preparation of canned salads. However, the word “salad” itself implies the presence of at least two ingredients. Therefore, in this case we will talk about preparing a salad for the winter, which contains bell peppers and beans.

A few words about the second ingredient. In the kitchen, our housewives use two types of beans: grain (red or white beans) and asparagus (green stalks). There is no point in talking about these varieties within the framework of this material. Suffice it to say that for a winter salad with bell peppers you can use both. And now to the recipes.

Bean and eggplant lecho recipe

Lecho is a dish that can be constantly improved, so there are a large number of recipes for preparing and preserving it for the winter. One of the recipes calls for eggplants, which will make a very original dish with beans.

For this recipe you will need a couple of kilograms of green beans and the same amount of eggplants, you also need a kilogram of meaty peppers and a little more than a kilogram of carrots. You will also need a couple of heads of garlic, about 3.5 kg of ripe fleshy tomatoes, 250 ml of vegetable oil, 300 ml of vinegar, half a glass of sugar, 40 g of salt, several bay leaves and allspice peas.

Then lightly fry the eggplants in a hot frying pan with a small amount of oil, fry until golden brown. We cut the carrots into circles, divide the beans into 2 parts, and both are blanched. We clean the peppers from seeds and cut them into rings, put them in a cauldron, add beans, eggplants and carrots. Salt the tomatoes, add vinegar, sugar, garlic and mix everything.

Pour the marinade over the vegetables, place a bay leaf and pepper on top. Boil everything over low heat for about half an hour. When finished, lecho is poured into ready-made jars and sterilized for half an hour. Then the jars are rolled up for the winter.

Lecho with beans and eggplants

This salad is very satisfying and can be served as a side dish for any type of meat. The unforgettable taste makes you open new jars for a short period. To prepare 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 (onion) – half a kilogram;
multi-colored pepper (bell pepper) – half a kilogram;
carrots – 4 pieces (medium size);
garlic – 200 gr.;
hot pepper (red) - a couple 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:

Beans and tomatoes are prepared according to the classic lecho recipe. Wash the eggplants, cut off the stem 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. Excess liquid will drain from it and the bitter taste will be eliminated. After this, rinse the chopped vegetable and let it dry or soak with a clean waffle towel.
Grate the peeled garlic on a fine grater or pass through a press. Grind hot pepper. Remove the seeds from the washed bell pepper and chop it into strips. Cut the onion into half rings half a centimeter thick.
Place 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 mixture and remove from heat.
Fill sterilized jars with salad and roll up. Turn the containers upside down and cover for a day.

The listed amount of ingredients yields approximately 5.5 liters of finished salad.

Before adding vinegar to the mixture, taste the vegetables. If necessary, add salt and sugar.

Classic recipe

There are different options for cooking 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 ingredients:

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 meaty varieties);
bell pepper (multi-colored, sweet) – two kilograms;
oil (vegetable) - one glass;
granulated sugar - one glass;
hot pepper (red) – 1 pc. (you can change the quantity according to taste preferences);
salt (rock) – 4 tsp;
vinegar – 4 tsp.

Culinary process:

To swell the beans, they must be soaked in clean water overnight. The next morning, the beans should be washed thoroughly.
Next, boil the beans until tender over low heat (about half an hour) without covering. You need to make sure that it doesn’t become overcooked. Let cool.
Wash the sweet pepper, remove the tail, remove seeds and white internal membranes. Rinse thoroughly again. Cut as desired: into thin or thick strips, cubes, rings.
Wash the tomatoes and cut out the stems. Prepare the puree by passing the tomatoes through a meat grinder. You can also use a blender.
Pour the resulting mass into an enamel pan and boil. After this, you need to add sugar and salt. Cook the tomatoes over medium heat, stirring occasionally, for about twenty minutes.
Add chopped peppers and cook for about 15 minutes.
Add beans and sunflower oil to the pan. Cook for 10 minutes. Pour in vinegar, remove from heat. Lecho made from beans and peppers with the addition of tomatoes is ready!

When cooking salad, you must thoroughly wash and sterilize the jars and lids. Fill the containers with hot mixture and roll up. The jars are turned upside down and wrapped for a day. Store the workpiece in a cool place.

This is interesting: Lecho with onions for the winter: recipe and photo

Recipe with colored beans similar to Georgian “Lobio”

You can prepare lecho from colored beans, which have a specific and rich taste. Lecho will become more aromatic and spicy thanks to garlic and coriander.

The ingredients for lecho are:

colored beans – 500 g;
onions – 6 pcs.;
carrots and tomatoes – 0.5 kg each;
four pieces of sweet pepper;
a little vegetable oil;
salt to taste;
ground black pepper, coriander;
a couple of heads of garlic;
a bunch of green onions.

The onion is cut into half rings, the pepper is freed from the seed capsule and chopped into large strips. In its peeled form, garlic is pressed through a press. Heat vegetable oil in a frying pan, pour in the onion, fry until brown and place in a separate container, then lightly fry the carrots. Add the tomatoes and heat for about a third of an hour. Place garlic, boiled beans, salt, pepper, ground coriander in a frying pan and cook at the same temperature.

How to cook

Soak the beans in water for 5 hours or overnight to allow them to swell.

Drain the water in which the beans were soaked and rinse the beans. Place a pan of salted water on the stove. Boil the beans for 40 minutes from the moment they boil.

Meanwhile, while the beans are cooking, prepare the jars and lids. We will need 7 pieces of 0.5 liter jars.

We rinse the jars and lids well, then sterilize them: lids from the moment the water boils for 1 minute, jars with a capacity of 0.5 liters for 8-10 minutes.

Wash the tomatoes and remove the stems. Grind the tomatoes in a meat grinder or using a blender.

Add butter, salt and sugar to the tomatoes, bring to a boil in a non-enamel pan so that the lecho does not burn. Cook over medium heat from the moment of boiling for 5 minutes, cover with a lid.

We clean the pepper from seeds, partitions, and cut into squares.

Three peeled carrots on a coarse grater.

Finely chop the peeled onion.

Add carrots, onions and peppers to the tomatoes and mix. Cook from the moment of boiling for 20 minutes.

Then add beans to the vegetables. Cook for another 15 minutes after boiling again, leaving the heat on medium. 2-3 minutes before the end of cooking, add vinegar.

We immediately put the hot lecho into prepared jars and roll it up. Turn the jars over onto their lids. Cover with a blanket and leave until cool.

After cooling completely, remove the jars of lecho to a cool place. Have a delicious winter!

Tuscan appetizer with beans for the winter

The Tuscan appetizer is very popular because it is very nutritious and can be eaten even during Lent. I will share with you a simple recipe for a snack that is suitable for canning.

So, to prepare a Tuscan appetizer, we will need:

Half a kilo of carrots
Three kilograms of tomatoes
Two kilograms of bell pepper
Two onions
Five cloves of garlic
Five tablespoons of sunflower oil
Salt and pepper
150 grams of sugar
Two tablespoons of nine percent vinegar
Sugar

First of all, we prepare the main components of the workpiece: tomatoes, carrots, bell peppers. We treat the tomatoes with boiling water and remove the skin. We cut the tomatoes into slices.
We clean and grate the carrots. We choose the degree of grinding ourselves - it’s not so important. Remove the inside of the pepper and cut it into cubes or strips.
Pour half a glass of tomatoes into a container of suitable volume (if you took more tomatoes than indicated in the recipe, increase the amount of water). Bring the tomatoes to a boil.
Then add carrots and peppers, mix well and be sure to monitor the process so that it doesn’t burn.
Chop the peeled garlic and onion as you like. We send all this into a common container with the tomatoes.
Then add spices, sugar, salt, oil, pepper to the resulting mixture. After adding sunflower oil, leave the Tuscan appetizer for another ten minutes. A slight gurgle indicates readiness. Then pour in the vinegar, stir thoroughly and after two minutes remove from the heat.
Then we do the sealing in jars - just pour it into jars, close the lid well and let it cool.

Note to the owner! You can store the twists on the balcony, having previously equipped the storage area, for example, by lining the cabinet shelves with polystyrene foam. You can simply cover the jars with a blanket.

Classic recipe

There are different recipes for creating winter twists with green beans. The most popular is the classic recipe, which is used by almost all housewives. To prepare the snack you will need the following ingredients:

3 kg pepper;
700 g beans;
5 kg of tomatoes;
500 g onions;
200 g sugar;
60 g salt;
120 ml vinegar;
400 ml oil.

First you need to thoroughly rinse the red tomatoes. They are then passed through a meat grinder to obtain a thick mixture. Remaining skins and seeds are removed from the ground tomatoes. Once you've prepared the tomatoes, you can start cooking the peppers. First, the top of the pepper is cut off, after which it is chopped into small longitudinal pieces. Sliced peppers and crushed tomatoes are added to the pan and heated on a gas stove until boiling. After half an hour, a little butter with sugar and salt is added to the mixture.

At the same time, the beans should be boiled. It does not cook for too long - 20-30 minutes. Then everything is distributed into jars, filled with vinegar and rolled up. All rolled up jars should cool for several hours, after which they can be transferred to the cellar.

Salad with tomato paste, beans and eggplants: the simplest and most delicious recipe

It’s not for nothing that every fashionable housewife always has this preparation of vegetables and beans written down in her cookbook. The thing is that there is nothing complicated in its preparation. The main thing is to soak the legumes in advance, and in the morning you can calmly create in the kitchen.

In general, it is very tasty and healthy. No man can resist such a delicacy, especially if you make it yourself and exclusively at home, and do not put these semi-finished products on the table.

Well, I propose to make a vegetable mix while autumn allows us to do this, because the gifts from the garden have already been collected and are waiting to be processed. You can take and add zucchini or blue zucchini to this dish, and of course you can’t do without carrots and onions. There are a great many recipes. Look through this entire note and you will see this. I really like the beans with tomatoes, I love it, and then I lick my fingers). But, we'll talk about it a little later.

Well, now let’s move on directly to the preparation itself.

We will need:

white beans - 0.5 kg
tomatoes - 0.5 kg
carrots - 0.5 kg
eggplants - about 1.5 kg
garlic - 0.2 kg
granulated sugar - 1.5 tbsp.
vinegar 9% - 0.5 tbsp.
salt - 3 tbsp
black pepper - a pinch

Stages:

1. Rinse the beans in water, if you have time, soak them for a couple of hours, and then drain the water. Then boil until done.

2. Next, take care of the rest of the vegetables, chop the eggplants into cubes. Grate the carrots on a coarse grater and combine them with the blue ones. Stir.

3. Chop the tomatoes into pieces and mix with the rest of the vegetable mass. Simmer for 30 minutes over low heat. Next, combine this mixture and boiled beans into one bowl. Pour in vinegar, salt and sugar. Cook for 45 minutes from the moment it boils. Pepper at your discretion.

4. And also pass the peeled garlic through a press, which will give the dish an odor.

5. After actively stewing all the ingredients, taste the preparation and immediately pour it hot into glass jars. They must be clean and sterile. Cover with lids and screw tightly. Place the jars upside down under the blanket. Wait for it to cool completely and then store in the cellar.

Recipes for preparing salad with beans for the winter

I present to your attention 10 recipes for preparing beans in jars for the winter in printed form and one in video format.

Lecho with carrots and beans for the winter

This option is easy to prepare and available to every housewife. Its production does not require special products or a lot of time. But the taste of lecho will not leave household members and guests indifferent. And they will ask not only for supplements, but also for the recipe. The amount of ingredients is calculated for 5 liters of ready-made lecho.

Needed:

2.5 kg of ripe tomatoes (slightly crushed vegetables are suitable);
1000 g sweet pepper;
1000 g carrots;
4 large onions;
1000 g of grain beans;
0.5 l of vegetable oil;
20 g sugar;
5 ml vinegar;
pepper and season with salt according to preference.

Manufacturing process:

Pour boiling water over the tomatoes, remove the skins and cut into cubes.
Grate the peeled carrots on a coarse grater.
Remove the stem from the peppers, clean out the seeds and membranes. Cut into strips.
Remove the skins from the onion and cut the vegetable into semicircles.
Place the ingredients in a cauldron, add the beans (pre-soaked in water overnight).
Salt, pepper, sugar. Pour in vegetable oil and 9 percent vinegar.
Boil the vegetables. Reduce temperature. Simmer for at least two hours, stirring occasionally.
If the beans are still hard after this period of time, then the lecho must continue to be cooked until it softens.
Place the hot salad in small containers. Cork.

Bell pepper lecho. You won't know how delicious it is until you try it

Lecho with beans, carrots and peppers for the winter

In this variation of the salad, the beans are boiled separately from other components, which significantly saves the total time spent. While the beans are cooking, you can safely start preparing the remaining ingredients.

Needed:

1 kg of grain beans of any color;
a kilo of carrots and the same amount of onions;
a kilo of sweet pepper of any color;
3 l. tomato juice;
0.5 liters of vegetable oil for lecho and 20 g for frying vegetables;
a quarter cup of white sugar;
2 tbsp. salt;
0.1 liter of vinegar.

Manufacturing process:

Boil the beans after soaking them in cold water overnight.
Remove the skin from the carrots and chop with a coarse grater.
Chop the peeled onions into cubes.
Peel sweet peppers from partitions and seeds. Cut into strips.
Pour 20 grams of oil into a frying pan with a thick bottom and add the chopped products.
Pour tomato juice (preferably made from fresh tomatoes) over the vegetables.
Simmer for about 20 minutes, stirring occasionally.
Pour beans into lecho, add vegetable oil, sugar and salt. Boil for another 15 minutes.
Pour 100 g of vinegar and boil the salad.
Place into containers and seal.

Beans and tomatoes for the winter in jars

The taste of the preparation is very similar to the store-bought canned product, which is often added to borscht instead of fresh beans. The homemade version involves using fresh tomato juice, so its consistency is thicker. The number of components is designed for 4.5 liters of workpiece.

Needed:

1 kg of grain beans;
30 g sugar;
3000 g tomatoes;
17 g salt;
a teaspoon of pepper – black and allspice;
4 laurel leaves.

Manufacturing process:

Boil the beans.
To make the task easier, peel the tomatoes by keeping them in boiling water for a minute. Grind using a food processor.
Place the twisted tomatoes into the pan. Salt, pepper and sugar the mixture. Throw in the laurel. Boil for half an hour.
Add boiled beans. Simmer for 12 minutes.
Place the lecho into prepared containers and seal with lids.

Spicy beans with vegetables for the winter

This recipe typically uses red kidney beans and red chili peppers. The salad should be spicy, but it is acceptable to reduce the amount of hot pepper. The appearance of the dish is bright, and the taste is amazing. The dish is sure to please, especially those who like spicy food.

Needed:

1 kg red beans;
a kilo of sweet pepper;
0.5 kg of carrots and the same amount of onions;
2 kg of tomatoes;
a couple of heads of garlic;
2 pods of red hot pepper;
50 g parsley;
3 tbsp. salt;
1 tsp vinegar;
a glass of lean non-fragrant oil.

Manufacturing process:

Soak the beans in cold water for at least 12 hours, changing the water three times.
Drain the water from the beans, add fresh water and cook until boiling.
Drain the boiled liquid and pour warm fresh water over the beans. Boil for half an hour until the beans are undercooked.
Strain the liquid using a colander.
Remove seeds from sweet peppers and cut into medium-sized pieces.
Wash the tomatoes, cut out the seal and grind with a food processor or meat grinder into a puree.
Cut the peeled carrots into thin cubes.
Chop the peeled onion.
Peel the garlic and crush the cloves with a garlic press.
Finely chop the chili.
Chop the greens.
Pour a little vegetable oil into a slightly heated frying pan or cauldron. Throw in onions and carrots. Fry.
Add bell pepper. Simmer for 6 minutes.
Add tomatoes, garlic, parsley, hot pepper, and half-cooked beans to the fried vegetables. Salt the mass. Add oil and vinegar.
Mix and simmer for 30 minutes over low heat.
Place the hot salad in containers and seal.

Raw adjika made from bell pepper and garlic. Spicy adjika without cooking

Vegetable salad with beans

Lecho is used as a side dish for boiled potatoes, in particular mashed potatoes. Some housewives put salad as a dressing in borscht, instead of fresh vegetables. Instead of regular beans, you can take a smaller “sugar” variety. It cooks faster. The quantity of products is provided for the production of 6-6.5 liters of lecho.

Needed:

3 cups beans;
2 kg of salad beets;
2 kg of carrots and the same amount of onions and tomatoes;
0.5 liters of boiling water and the same amount of vegetable oil;
150 ml vinegar, 9%;
100 g salt;
a glass of sugar.

Manufacturing process:

Boil the beans.
Boil the beets in the same way. Cool. Grate.
Grate the carrots.
Cut the onion into semicircles.
Chop the tomatoes coarsely. Do not remove the skin.
Alternately fry carrots, onions and tomatoes in a frying pan.
Collect all vegetables, including beans, in a cauldron. Pour in boiling water, oil, vinegar. Sugar and salt.
Mix all ingredients. Bring to a boil, reduce heat and simmer for 30 minutes.
Divide into cylinders. Cork.

Bean and zucchini lecho

To reduce the severity of beans on the stomach, you can prepare a salad from them with zucchini or zucchini. The interesting taste of the salad will appeal to your household and will benefit the body.

Needed:

2 cups sugar grade grain beans;
3 kg of young zucchini;
liter of tomato juice;
200 ml vegetable oil;
half a kilo of sweet pepper;
a tablespoon of vinegar;
a glass of sugar;
salt according to preference;
pepper as needed.

Manufacturing process:

Soak the beans in cold water overnight. In the morning, boil until fully cooked.
Cut the zucchini coarsely into cubes.
Cut the pepper into bars.
Place vegetables in a cauldron, pour in tomato juice.
Cook the mixture for 40 minutes at medium temperature.
After the time has passed, reduce the temperature and simmer for 20 minutes.
As soon as the excess liquid has evaporated, add beans, sugar, butter, pepper and salt to the salad.
Simmer the salad for 10 minutes. Pour in vinegar and simmer for a couple of minutes.
Place the hot lecho into cylinders. Roll up.

Zucchini preparations for the winter 7 interesting recipes

Salad with beans and champignons for the winter

The salad has an exquisite aroma. Very filling. Used as an appetizer or side dish for meat dishes. Champignons, if desired, can be replaced with any wild mushrooms.

Needed:

1000 g of grain beans;
1500 g champignons;
3 kg of tomatoes;
1200 g carrots;
3 onions;
0.2 liters of vegetable oil;
2 tbsp. Sahara;
half a glass of vinegar;
peppercorns or ground - to taste;
salt according to preference.

Manufacturing process:

Soak the beans, then boil them in salted water.
Clean the mushrooms from dirt. Cut into any pieces.
Peel and grate the carrots.
Peel the onions and cut into half circles or quarters.
Remove the skins from the tomatoes and grind them in a meat grinder.
Saute chopped onions and mushrooms for 4 minutes in a small amount of oil in a frying pan, then place in a cauldron.
Add beans, tomato mass, carrots, pepper, salt, sugar, pour in oil. Mix and simmer for 40 minutes.
5-6 minutes before the end of cooking, add vinegar.
Pack hot lecho into cylinders and wrap until cool.

Bean and eggplant lecho

Beans go well with blue beans. The salad turns out delicious and very filling. Used as a side dish or on its own for sandwiches.

Needed:

1 kg blue ones;
1.5 kg of tomatoes;
0.5 kg chili pepper;
200 g boiled beans;
50 g garlic;
20 ml vinegar;
half a glass of sugar;
salt according to preference.

Manufacturing process:

Cut the blue ones, add salt and leave for 20-25 minutes so that the bitterness goes away.
Boil the beans separately.
Finely chop the chili.
Remove the skins from the tomatoes and grind into puree. Pour into a cauldron and boil.
Add eggplant and chili to tomatoes. Boil for about 25 minutes. Salt, sugar, throw in the beans.
Add chopped garlic and vinegar. Boil for literally 3 minutes and put into small containers. Roll up the salad.

Salad with beans and chicken for the winter

This salad is very filling and high in calories. It can easily replace a full meal.

Needed:

750 g beans;
1 whole chicken carcass;
350 g onions;
0.5 kg carrots;
650 ml tomato juice;
175 g vegetable oil;
1 tsp vinegar essence;
spices, spices according to preference.

Manufacturing process:

Cook the beans.
Peel the carrots, grate and fry.
Peel the onion, chop finely, and fry separately from the carrots.
In a separate pan, mix carrots, onions, beans, tomato juice, oil, salt and pepper, and you can add bay leaves. Boil and, reducing the heat, cook for another 60 minutes.
Boil the chicken, cut it, removing the bones. Cut the meat.
Add chicken pieces to the total mass. Boil for 25 minutes.
Pour in the essence. Simmer for 5 minutes.
Place the hot salad in glass containers and seal.

Green beans in tomato with vegetables

Low-calorie treatment is ideal for those who count calories and protect their figure.

Needed:

1000 g green beans;
1 kg of tomatoes;
200 g carrots and the same amount of onions;
1 tbsp. salt;
2 cloves of garlic;
1.5 tbsp. Sahara;
2 tbsp. vinegar;
greens according to preference.

Cooking process:

Cut the beans into small pieces and boil for five minutes.
Peel the onions and carrots, chop and fry.
Peel the tomatoes, cut into small pieces, place in a casserole and place on low heat.
Simmer for 15 minutes. Add sugar and salt.
Boil for another quarter of an hour. Add vegetables and beans.
Cook for 20 minutes over low heat.
Pour in vinegar and add finely chopped herbs. Boil for 2-3 minutes.
Place in jars and screw.

With a preparation such as bean lecho, you can safely experiment by adding new products and spices to the composition. And every time you get a surprisingly satisfying and tasty dish.

A classic version of preparing lecho for the winter with beans

Of course, the first thing you need to do is prepare all the components of the dish:

ripe tomatoes – 3.5 kilograms;
dry (preferably white) beans – 2.5 cups;
sweet bell pepper (you can take fruits of any color) – 2 kilograms;
sugar – 1 glass;
vegetable oil – 250 ml;
red hot pepper - to taste (1 piece or less);
salt – 2 tablespoons;
table vinegar - 2 tablespoons.

You can change the number of components depending on how much lecho you want to roll.

The beans should soften thoroughly. To do this, it is placed in water for the whole night. In the morning you will notice that the beans have greatly increased in size. Now you need to rinse it thoroughly in clean water. Then the beans are placed in a saucepan, filled with water and placed on low heat. There it should cook without a lid for 30 minutes. Since beans come in different varieties, you need to make sure they don’t start to boil.

Now leave the beans to cool completely, and in the meantime begin preparing the remaining components. Bell peppers should be washed under cold water, the tail and core should be cut off, and all seeds should be removed. After this, the pepper is washed again in water and cut in any convenient way. These can be slices of various widths, cubes or half rings. The main thing is that the pepper is not too small. It's time to prepare the tomatoes. First of all, they need to be washed thoroughly and the stalks removed. Then the fruits should be crushed to a smooth puree. To do this, you can use any method convenient for you.

Then the tomato puree is poured into a clean (preferably enameled) pan and placed on low heat. The mass should boil, after which salt and granulated sugar are added to it. After this, the mixture is boiled for another 20 minutes. When this time has passed, add chopped bell peppers to the tomato puree and cook the mixture again for 15 minutes, stirring from time to time.

Now it's time for the main ingredient. You can add boiled beans to the pan. Immediately after this, vegetable oil is poured into the container. The lecho is boiled for 10 minutes, after which vinegar is added to the mixture and the heat is immediately turned off. Lecho is poured into prepared containers and turned upside down with the lids. Also, the jars need to be wrapped in something warm and left until the salad has completely cooled. Store lecho in a cellar or other cool room.

Cooking lecho with beans for the winter:

Step 1: Prepare the beans.

First, the longest part is preparing the beans. This needs to be done the day before. In the evening, soak the beans in a bowl of cool water, and it is advisable to change the water every 3-4 hours. After soaking, boil the beans until fully cooked. Just no salt. Place the boiled beans in a colander and rinse with cold water. As soon as the beans are ready, you can start preparing lecho for the winter.

Step 2: Prepare the tomatoes.

Rinse the tomatoes thoroughly, cut off any stems and seals that remain in their place. For convenience, divide each vegetable into 4-6 parts, and then chop them using a meat grinder. You should now have tomato puree.

Step 3: Prepare the pepper.

Divide the bell pepper into halves, remove seeds and cores, cut off all the whitish parts of the partitions. Rinse vegetables thoroughly inside and out. Cut the prepared peppers into thin strips.

Step 4: Prepare lecho with beans for the winter.

Pour the tomato puree into a large saucepan. Mix it with salt and granulated sugar, and then put it on low heat. Bring to a boil and then cook for 20 minutes. Add bell pepper strips to the boiling tomato puree, mix everything well, bring to a boil again and cook for another 15 minutes. Don’t forget to stir the contents of the pan often. Lastly, pour the beans into the lecho. Cook for another 10 minutes, still stirring. Before removing the lecho with beans from the heat, pour vinegar into it and mix well. Pour the hot lecho with beans into small glass jars so that you get about 3-4 servings per one. It’s more convenient, because the jar doesn’t take up much space in the refrigerator, and, most likely, you’ll eat it all in an instant, so there won’t be anything to put in the refrigerator. Twist the lecho and leave it to cool for several hours at room temperature. Store the finished lecho with beans for the winter in a place inaccessible to sunlight, along with your other pickles and jams.

Step 5: Serve lecho with beans.

Lecho with beans is a great addition to a winter lunch or dinner. It’s always nice to see pieces of delicious vegetables on your plate during the cold season. And complement this with hot mashed potatoes or fluffy rice, and the result will be simply delicious! Bon appetit!

Tips for the recipe:

– From this amount of ingredients you get about 5 liters of lecho with beans.

– Adjust the amount of sugar, salt and vinegar yourself, since tomatoes are different (for example, too sour), and everyone has different tastes, some are sour, some are sweet.

– Bean salad should only be prepared in sterilized, clean glass jars.

Lecho with beans and carrots

This preparation is very aromatic and will not leave anyone indifferent who has tried it at least once.
It retains more vitamins and microelements than the classic lecho recipe due to the addition of carrots and onions. Necessary components for preparing 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);
bell pepper (sweet) – one kilogram (it is better to take fleshy ones of different colors);
onions (onions) – from three to six pieces;
carrots - one kilogram;
oil (vegetable) - one glass;
salt – 4-6 tsp;
sugar - half a glass;
wine vinegar - 8 tsp.

Cooking plan:

Prepare tomatoes and beans using the same method as in the classic recipe. Wash the peppers and carrots, peel them, cut them as you wish (straws or large cubes).
Place the twisted tomato mass or juice along with peppers and carrots on the fire and simmer for about half an hour. Add chopped onion into half rings. Ten minutes of simmering.
Place the beans on the vegetables, add salt, sugar and add sunflower oil. Simmer for another 5 minutes. Pour in vinegar. Lecho with beans is ready for the winter!
Place the salad in prepared sterilized jars. Screw on the treated lids. Turn over and wrap.

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

A few secrets of a perfect treatment

Any dish can be ruined if you do not know the specifics of choosing products, as well as their processing. The recipe for making lecho with beans also has its secrets.

Each vegetable, and especially beans, requires a special approach:

It is better to choose red beans, although white ones can also be used in the preparation. Before cooking, dry legumes are soaked overnight. In no case should you keep the grains in water for more than a day, otherwise they will sprout and become unfit for food. Beans need to be cooked in a sufficient amount of water (add it if necessary). Be sure to ensure that the beans do not overcook. Add salt only at the end of cooking, then drain the liquid and rinse the grains with running water. Advice! It is not recommended to mix different types of beans, as they differ greatly in cooking time.
Bell pepper. Lecho will look more appetizing if you use bright fruits (red or orange).
Tomatoes. To prepare a vegetable salad, the vegetables are chopped, then the mass is ground through a sieve to get rid of hard particles. You can do it differently: put the tomatoes in boiling water for a few seconds, remove the skins and only then grind them in a blender.

A quick look in the pantry will help you make a choice in favor of one of the lecho recipes (surely, among the stock of vegetables you will find an ingredient for one of the recipes). However, the classic set of vegetables for lecho with beans remains unchanged.

To prepare 5 liters of mixture for preservation, take:

dry beans - 2.5 tbsp.;
tomatoes – 3.5 kg;
sweet pepper – 2 kg;
sunflower oil – 1 tbsp.;
sugar – 1 tbsp.;
chili pepper – 1 pod;
salt – 4 tsp;
9% vinegar - 4 tsp.