Take some time and prepare a cauliflower and bean salad. Hearty preservation will help out a lot when there is no time to cook a full meal. Instead of fresh tomatoes, you can use tomato juice or pasta mixed with water.
Ingredients
- Cauliflower - 2 kg
- Beans (dry) – 200 g
- Tomatoes - 1 kg
- Garlic - 5 cloves
- Vegetable oil - 100 ml
- Citric acid - 1 tsp.
- Allspice - 5 peas
- Carnation - 2 bud
- Sugar - 50 g
- Salt - 50 g
- Water - 500 ml
Step-by-step cooking recipe
Pre-soak the beans in water for 2 hours.
Change the water and boil the beans until half cooked.
Disassemble the cauliflower into inflorescences, cut off the rough edges.
Peel the tomatoes and pass them through a meat grinder.
Put the cauliflower in a saucepan, add the tomato mass, water, oil, spices, sugar and salt.
Simmer for 10 minutes.
Add the beans, crushed garlic and citric acid. Cook everything together for another 10 minutes.
Fill sterilized jars with hot salad and roll up.
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