Salad with beans and tomatoes for winter in cans
Bean and tomato salad for winter is a delicious and satisfying full-fledged dish that will repeatedly help you out in the cold season. Serve to the table as a snack or side dish. The salad will be ready for use in 1.5 months after cooking.
Ingredients
- Beans - 500 g
- Tomatoes - 500 g
- Bell pepper - 500 g
- Carrots - 500 g
- Bay leaf - 2 pcs.
- Ground black pepper - 1/2 tsp.
- Vegetable oil (refined) – 200 ml
- Vinegar (9%) – 100 ml
- Salt - 1 tbsp.l.
Step-by-step cooking recipe
Pre-soak the beans in cold water overnight.
Then rinse under running water and boil over low heat for 45 minutes after boiling. Put the boiled beans in a colander.
Cut tomatoes into circles about 5 mm thick.
Peel the bell pepper from the seeds and stalks, cut into long strips.
Peel and grate the carrots on a grater for Korean carrots.
Pour vegetable oil into a cooking pot, bring to a boil. Add the grated carrots and fry over low heat, stirring, for 10 minutes.
Add bell pepper, bay leaf and ground pepper, add salt and simmer for another 10 minutes.
Add tomatoes and beans, mix gently and simmer all together for another 15 minutes.
Add vinegar, mix and remove the workpiece from the heat.
Pack hot bean salad with tomatoes in pre-sterilized jars, seal tightly, turn upside down, wrap and leave to cool completely. Store the cooled workpiece in a cool, dark place.
