A hearty and healthy lecho with beans and tomatoes is a great way to preserve the taste of summer and enjoy it at any time of the year. This dish can be stored for several months, which will allow you to enjoy it even on the coldest winter day.
Ingredients
- Tomatoes - 1 kg
- Bell pepper - 500 g
- Beans - 250 g
- Garlic - 20 g
- Vegetable oil - 50 ml
- Vinegar - 1 tbsp.l.
- Dried chili pepper - 1 tsp.
- Sugar - 30 g
- Salt - 20 g
Step-by-step cooking recipe
Soak the beans overnight in advance and boil until tender.
Put the tomatoes through a meat grinder, and chop the pepper.
Bring the tomato to a boil and cook for 15 minutes over medium heat.
Add chopped pepper and all ingredients except vinegar.
Boil the lecho for another 10-15 minutes, pour in the vinegar and after another 3 minutes roll the lecho into sterile jars.
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