Beans with vegetables for winter in cans
Beans with vegetables for the winter are a universal preparation that significantly facilitates the life of busy housewives. Such beans can be served as an independent snack or added to soups, stews and various pickles. The billet also diversifies the lean table well!
Ingredients
- Beans - 4 glasses
- Water - 2 l
- Tomatoes - 2 kg
- Carrots - 1 kg
- Bell pepper - 1 kg
- Onion - 1 kg
- Vegetable oil - 150 ml
- Vinegar (9%) – 50 ml
- Sugar - 100 g
- Salt - 1 art.l.
Step-by-step cooking recipe
Pre-soak the beans in cold water overnight, then rinse and boil until tender (about 25-30 minutes).
Wash and peel carrots, onions and peppers. Grate the carrots on a coarse grater, cut the pepper into thin strips, chop the onion.
Simmer carrots and onions on preheated vegetable oil for half an hour.
Chop tomatoes with a blender or grate.
Add tomato mass and bell pepper, salt, sugar and vinegar to the pan with carrots and onions, mix.
Add the beans and cook the billet for 1 hour over low heat, stirring occasionally.
Put hot beans with vegetables in pre-sterilized jars, roll up, turn upside down, wrap up and leave to cool. Store the cooled workpiece in a cool, dark place.
