Today I will share an interesting recipe for a snack of beans with vegetables for the winter. Such a salad, rich in protein, will diversify your lean table and will become a real lifesaver when there is not enough time for cooking.
Ingredients
- Beans - 450 g
- Onion - 500 g
- Carrots - 500 g
- Bell pepper - 500 g
- Tomato juice - 750 ml
- Vegetable oil - 0,5 glasses
- Vinegar (9%) – 25 ml
- Bay leaf - 1 pcs.
- Allspice (polka dots) – 3 pcs.
- Sugar - 3/4 glasses
- Salt - 1,5 art.l.
Step-by-step cooking recipe
Rinse the beans under running water and soak for 3-4 hours. Then rinse the beans again with clean water, put them in a saucepan and boil until cooked over low heat.
Wash and peel the vegetables. Grate the carrots on a coarse grater, cut the onion into small cubes, and the bell pepper into thin strips.
Fry the carrots for 10 minutes.
Bring tomato juice to a boil, add salt, sugar and vegetable oil, stir and boil for 10 minutes.
Add carrots to the tomato and cook for another 10 minutes.
Add onion and bell pepper, stir and cook for another 10 minutes.
Add boiled beans to the rest of the vegetables, stir and simmer over low heat for 25 minutes.
15 minutes before cooking, add the bay leaf and allspice, pour in the vinegar.
Put the hot billet into prepared sterile jars, roll up and cool.
