Lecho with beans and carrots for the winter

Cooking: 1 hour 30 minutes

One of the convenient options for winter canning is lecho with beans and carrots for the winter. This snack is extremely popular due to the fact that it is tasty, satisfying, and economical. In winter, this preparation will be useful as a salad or main dish, also as a dressing for borscht.

And although the recipe recommends using one type of bean, you can use an assortment of legumes. When cooking, my beans were all cooked identically.

Ingredients

Beans – 1 tbsp.
Tomatoes – 2.5 kg
Carrots – 500 g
Onion – 500 g
Sweet pepper – 500 g
Vegetable oil – 150 ml
Salt – 1 tbsp. l.
Sugar – 1.5 tbsp. l.
Vinegar 70% – 1 tsp.

How to cook

Fill the beans with water for 5 hours or overnight (that is, in the dark) so that they swell.

Drain off the water in which the beans were soaked and rinse the beans. Place a pan of salted water on the stove. Boil the beans for 40 minutes from the moment they boil.

Meanwhile, while the beans are cooking, prepare the jars and lids. We will need 7 pieces of 0.5 liter cans.

We thoroughly rinse the jars and lids, then sterilize them: lids from the moment the water boils for 1 minute, jars with a capacity of 0.5 liters for 8-10 minutes.

Wash the tomatoes and remove the stems. Grind the tomatoes in a meat grinder or using a blender.

Add butter, salt and sugar to the tomatoes, bring to a boil in a non-enamel pan so that the lecho does not burn. Cook over medium heat from the moment of boiling for 5 minutes, cover with a lid.

We clean the pepper from seeds, partitions, and cut into squares.

Three peeled carrots on a large grater.

Finely chop the peeled onion.

Add carrots, onions and peppers to the tomatoes and mix. Cook from the moment of boiling for 20 minutes.

Then add beans to the vegetables. Cook for another 15 minutes after boiling again, leaving the heat on medium. Add vinegar 2-3 minutes before the end of cooking.

We immediately put the hot lecho into the prepared jars and roll it up. Turn the jars over onto their lids. Cover with a blanket and leave until cool.

After cooling completely, remove the jars of lecho into a cold space. Have a delicious winter!

Lecho with beans for the winter - 7 very tasty recipes

Lecho is a Hungarian dish made from sweet peppers and tomatoes; it is usually prepared as a side dish for meat. But in our country this recipe was somewhat modified. It is prepared mainly as a preparation for the winter. In addition to the main ingredients, various vegetables are added to the composition. For example, one of the most satisfying options is lecho with beans for the winter.

Manufacturing rules

To make lecho, you can use either dry beans, green beans or asparagus beans. The taste of the preparations will be different.

If you decide to use dry beans, you will need to boil them in advance. It is necessary to cook until soft, but under no circumstances overcook, otherwise, during the upcoming heat treatment in canned food, the beans will simply fall apart, turning into an unappetizing porridge.

In order for the beans to cook faster, you need to start cooking them the day before. The beans are washed and filled with cool water so that the water level is 4-5 cm higher than the level of the beans. The beans will absorb water. It is necessary to keep the beans in water for 6-8 hours, it is convenient to soak them overnight (that is, in the dark) . Then you will need to thoroughly wash the beans, pour them with the freshest cool water and cook for 1-1.5 hours. Beans can be salted only at the very end of cooking.

If you were unable to soak the beans the other day, you can pour boiling water over the washed beans and leave them for a couple of hours. Then also wash and cook. The finished beans are drained through a colander and washed.

Advice! Never mix different types of beans (reddish and snow-white, large and small, etc.) in one preparation, because different types of beans require different cooking times.

You can use asparagus or green beans for lecho. Their preparation is the least difficult; you just need to wash the pods and cut off the ends on both sides. In green beans, you need to remove the hard vein that runs through the junction of the valves. After this, the pods are cut into pieces 2-3 cm long.

Lecho certainly includes bell pepper. It is better to use reddish or orange pods, but this is not necessary. The pepper needs to be seeded and cut. You can cut it into strips, rings or rectangular pieces - whatever you prefer.

Tomatoes for lecho are usually crushed using a meat grinder or blender. To create the most homogeneous tomato mass, you can grind it through a sieve to remove seeds and shreds of skin.

Noteworthy facts: today there are hardly fewer recipes for making lecho than there are recipes for making borscht. Meanwhile, in traditional execution this is a very ordinary dish, consisting of 3 ingredients - bell pepper, onions and tomatoes.

Lecho with beans, peppers and tomatoes

Here is a recipe for regular lecho made from bell peppers and beans with tomatoes. The beans for this preparation can be snow-white or reddish. The recipe is for two liters of ready-made lecho.

1 cup dry beans;
1.5 kg of tomatoes;
500 gr. bell pepper;
100 ml vegetable oil;
80 gr. Sahara;
1.5 tablespoons of salt;
1 teaspoon of vinegar essence (70%) or 40 ml of vinegar (9%).

Soak and boil the beans in advance. It is necessary to cook until soft, but not overcooked, because the beans will still be subjected to heat treatment.

Advice! If desired, you can additionally add 1 tablespoon of tomato paste to this preparation. This will give the workpiece the most striking color and the richest taste.

Prepare the filling: grind the tomatoes using any method - on a grater, in a blender, in a meat grinder. Pour the tomato mass into a saucepan, add vegetable oil, sugar and salt. Boil the crushed tomatoes for 20 minutes, be sure to stir during the cooking process. If desired, you can add a spoonful of tomato paste at the end of cooking.

Cut the peeled bell pepper into strips or squares, dip into the tomato mixture and simmer for 10 minutes. Then add the boiled beans and continue simmering for another 10 minutes. We test the lecho for salt and sugar content, and if necessary, adjust their quantity. Pour in the vinegar and bring to a boil, stirring gently with a spatula. We put the hot lecho into sterilized jars and immediately close it hermetically.

Lecho with snow-white beans and carrots for the winter

This version of lecho is prepared with snow-white beans and carrots.

1 cup snow-white small beans;
1 kg bell pepper;
500 gr. onions;
500 gr. carrots;
1.5 kg tomatoes;
4 tablespoons sugar;
1.5 tablespoons salt;
0.5 cups refined oil;
3 bay leaves;
10 peas of aromatic pepper;
1 teaspoon vinegar (70%).

The indicated amount of vegetables will yield about 3 liters. ready lecho.

We start by preparing the beans; they need to be sorted, washed and soaked overnight (that is, at night) in cool water. Then wash again and add fresh water and cook until soft. Place the finished beans in a colander and rinse.

Wash and peel all other vegetables. We chop the tomatoes, for example, in a blender, but you can also grate them. Pour the tomato mixture into a saucepan, bring to a boil and simmer for 10 minutes. Then put thin onion half rings and carrots grated into narrow strips into the tomato. Cook for 10 minutes.

Then we add chopped bell peppers to the vegetables, which have been painstakingly cleared of seeds. Cook for another quarter of an hour. Then add the prepared beans to the lecho. Mix gently, pour in vegetable oil, add sugar, salt and spices.

Continue cooking for another 5 minutes, then add vinegar. Turn off the heating. We immediately pack the hot lecho into sterilized jars and seal them hermetically.

Lecho with green beans

You can cook lecho with green beans, it will turn out just as tasty, but with the least amount of calories.

500 gr. green beans;
1.5 kg of tomatoes;
400 gr. bell pepper;
400 gr. carrots;
1 head of garlic;
2/3 cup refined vegetable oil;
3 tablespoons vinegar (9%);
1.5 tablespoons salt;
0.5 cups sugar (a little more, to taste).

How to prepare lecho with beans for the winter using a very tasty step-by-step recipe with photos

Almost all housewives make preparations for the winter. This began from the time when it was not allowed to purchase the freshest vegetables and fruits in winter. At the moment, the situation has changed, but the wealth of goods on the winter counter, unfortunately, is not encouraging.

Often vegetables look great, but taste completely inedible. Therefore, I recommend preparing preserves from our Russian vegetables, preferably those grown on your own plot.

Lecho made from peppers, tomatoes and beans

Ingredients

Beans	1 kg
Onion	1 kg
bell pepper	1 kg
Carrot	1 kg
Tomatoes	2.5 kg
Vegetable oil	300 ml
Garlic	1 stack
Salt	1 tbsp. l. (with a slide)
Sugar	2 tbsp. l. + to taste
Vinegar essence	1 tsp.
Bitter pepper	1 pod

How to choose ingredients

You can use different types of beans in this recipe . When choosing a legume given to us, carefully examine it. If stored incorrectly, pests will grow in it. These are small bugs that chew through beans. They are quite easy to find. Small black spots can be seen on the beans. They have a very even shape and are covered with a narrow film, under which the bugs themselves are located.
When selecting vegetables, inspect them for stains and rottenness. Do not buy bell peppers for future use, as they will leak and spoil if stored for a long time. This is the failure of all commercially grown vegetables.
Tomatoes should be reddish not only on the outside, but also on the inside. On the shelves you often find tomatoes with a greenish or snow-white center. The greenish ones are simply not ripe, but the snow-white veins indicate improper cultivation. They are hard and unsuitable for food.

Step by step recipe

Soak 1 kg of beans overnight (that is, in the dark) , drain the water from them in the morning. Then boil until partially cooked. Do not use raw beans in this recipe; they will not have time to fully cook and will be hard.
Remove the skin from 1 kg of tomatoes. To make it easier to create, cut the bottom part and pour boiling water over them. Now the skin on the cut will simply come off. Cut all the tomatoes into cubes.
Add chopped tomatoes to boiled beans and stir. Simmer them over low heat for about 30 minutes.
Prepare 1 kg of onion, 1 kg of carrots, 1 kg of bell pepper, 1 cup of garlic and a pod of bitter pepper. The carrots must be washed and peeled, the onions and garlic must be peeled, and the core and grains must be removed from the bell and bitter peppers. Cut all vegetables into small cubes.
Take the container in which you will cook the salad, pour 300 ml of vegetable oil into it and add 2 tbsp. l. Sahara. As production progresses, the salad can be tested and the missing sweetness can be added. Then add 1 tbsp. l. salt and all vegetables, not counting garlic and bitter pepper. Stir everything well.
Place the container with vegetables on the fire and cover it with a lid. This will allow the vegetables to release their juice more quickly and the stewing process will begin. Simmer the vegetables until done.
Add stewed tomatoes and beans to the prepared vegetables (no need to turn off the heat). Then add 1 teaspoon of vinegar essence and stir everything well.
Now add salt, vinegar or sugar to taste, in general, whatever you think is missing. Then add bitter pepper and garlic and boil the salad for another 10 minutes.
Place the hot salad in sterilized jars and cover them with boiled lids. This is an essential condition for long-term storage of your preparations. Turn the jars upside down and cover them with a warm towel or blanket until they cool completely.

Video

This video shows a recipe for making lecho with beans and carrots for the winter.

Useful tips

Workpieces must be stored in a cool place. This could be a basement, a storage room, or any other room. The basic rule is that it should not have a very high or very low temperature. In a small apartment it is very difficult to find space for this kind of preparation. They can be placed under a cabinet or under a table. Try to choose a space where the seaming will not interfere with you and you will not trip over it.
Be sure to process the jars before sealing. They can be sterilized in the microwave, oven, or over a pan of bubbling water. It is most convenient to boil the lids in a saucepan or other container.
Tomatoes can be replaced with tomato paste.
You can add all sorts of greens to this recipe, but don't add them at the very end like you would in a soup. It must be boiled so that it doesn’t turn sour and ruin the whole salad.
For this lecho, you can use both reddish and snow-white beans. But remember that the reddish one takes a little longer to cook.

How to submit

Lecho can be served as an independent dish. In this case, it does not need to be reheated; it is better to serve it cool. This salad is perfect as a side dish for fried potatoes. Meat also mixes well with legumes, so lecho is suitable for most meat dishes, even barbecue. This salad can be a tasty dressing for porridge or pasta. It will also be a good dressing for making borscht with beans. Lecho can completely change the classic frying.

Delicious recipes for how to cook lecho with asparagus and green beans for the winter, storage

Lecho with the addition of various vegetables and beans is an irreplaceable twist for the cool winter, especially when you want to add some hearty side dish to the meat. This dish is similar to the French ratatouille. Previously, it was prepared only from vegetables, and later they began to put sausages or pieces of meat in the dish.

1 Specificity of making lecho with beans
2 Selection and preparation of beans
3 Methods for making lecho with beans for the winter
- 3.1 Traditional recipe
- 3.2 With carrots
- 3.3 With eggplants
- 3.4 With green beans
- 3.5 With tomato paste
- 3.6 With reddish beans
- 3.7 With grapes
- 3.8 With green beans
- 3.9 In a slow cooker
- 3.10 Hunter's lecho with snow-white beans and smoked sausages
4 How and how long lecho is stored
5 Conclusion

Specificity of making lecho with beans

Previously, there was only a vegetable version of lecho. It was made from vegetables that grow in Hungary: ripe tomatoes, sweet bell peppers and onions. Cool preparations with lecho contain additional products, for example, beans, carrots, zucchini, apples. There are a huge number of options for making this dish, but the only important thing is that the lecho always turns out very tasty.

In Russia, the dish is adapted to the products that are available here. Particularly noteworthy was the recipe in which tomatoes are added at the very end, resulting in a thick, tomato-flavored lecho.

Selection and preparation of beans

For lecho it is not allowed to use several varieties of beans, because different types differ in different speeds of production. Most often, reddish beans are chosen for lecho, and snow-white beans are less common in recipes. It is prepared in advance.

Before making the twists, the beans must be soaked for a day in cool water so that they are sufficiently swollen. It is necessary to cook it over medium heat, constantly monitoring the amount of water in the pan. Beans can be salted only at the end of their production.

It’s worth knowing: spices such as suneli hops, rosemary, dark pepper, basil and thyme are often used in recipes.

Methods for making lecho with beans for the winter

Different nationalities have their own special method for making lecho. Light and noteworthy options will help vary the taste of everyone’s favorite dish.

Traditional recipe

Lecho twists are not only very useful, but also extremely tasty. Having opened the jar, you can eat its contents in one dinner, because it is impossible to resist such an appetizing dish. You need to prepare about 2.5 kilograms of large peppers, the beans must be reddish - approximately 800 grams, 3 kilograms of tomatoes (meaty and ripe), half of 1 kilogram of reddish onions. The dish will be completed with 5 tablespoons of sweet sand, 3 tablespoons of rock salt, half a bottle of oil, vinegar - 120 ml.

With carrots

Having prepared such a delicious lecho, it will be difficult to resist eating it before winter. You need only 300 grams of carrots per 1.2 kilograms of mature bell pepper and 200 grams of beans. You also need about 3 kg of tomatoes, instead you can take 1.5 liters of natural tomato juice, onions - 6 heads, garlic - 10 cloves, 200 g of salt, 300 g of sugar, 500 ml of sunflower oil, ground pepper - optional.

Chopped vegetables are placed in a saucepan. Next, the beans, cooked earlier, are added.
Preparing tomato dressing is simple - remove the skin from the tomato, and mash the fruits using a masher. Pour the tomato puree into the saucepan.
Place over low heat until boiling. Simmer the lecho on the fire for 35 minutes.
Add chopped garlic, oil and spices to the dish. Boil for 5 minutes.
Distribute the finished product into jars and roll up.

With eggplants

The pleasant taste of this dish will not leave anyone indifferent. Ripe eggplant imparts an unusual spicy note to lecho. You will need about 2 kg of it. You also need reddish beans - 2-3 cups, 2 kilograms of ripe tomatoes, half a kilogram of onions, 1 kilogram of bell peppers, a head of garlic. For spices, it is better to take 2 centimeters of chili pepper, 400 ml of fragrant vegetable oil, half a glass of sugar, 100 grams of salt, 150 ml of vinegar.

Prepare a dressing from the tomatoes and cut the vegetables as desired. Place the pieces of fruit in a saucepan and pour tomato puree over them.
Bring the dish to a boil and simmer for half an hour.
Place spices, oil and vinegar into a saucepan. Cook vegetables for 5 minutes.
Pour the lecho into jars and seal with metal lids.

With green beans

Only young, soft sprouts of green beans are suitable for this dish. If the pods are soft and juicy, then the winning taste of the dish is guaranteed. You will need 2 kilograms of green beans, 3 onions, 2 large carrots, 600 ml of oil, 1 liter of tomato juice, 1 head of garlic. From spices prepare 100 grams of salt, 150 grams of sweet sand, 1 tablespoon of acetic acid, 2 laurel leaves, hot pepper - to taste.

All vegetables are cut randomly, the garlic is grated. Heat oil in a saucepan and place the pieces there, not counting the beans. Simmer for 10 minutes and pour tomato juice into the container.
Add spices, garlic pulp and beans to the dish. Vegetables should boil. They should be cooked for 40 minutes. Next add vinegar and mix well. Simmer for 15 minutes on fire.
Distribute the finished lecho into glass jars and close them with sterile lids.

With tomato paste

With the addition of tomato concentrate, the dish acquires the most striking, rich flavor color. To properly prepare this side dish, you should adhere to the proportions: 1 kilogram of yellowish sweet pepper, 130 grams of sweet sand, 450 grams of natural tomato paste, 600 grams of onions, 400 grams of carrots. In addition, you need garlic, 2 tablespoons of vinegar, 300 grams of beans, 1 tablespoon of salt and half a cup of oil.

Chop the vegetables into pieces, not counting the garlic - it must be grated.
In a hot saucepan, fry the onion in oil, add carrots to it and simmer them.
Place other vegetables and previously boiled beans into the pan. Mix the paste with warm water and add it to the container with vegetables. Simmer for 40 minutes.
Then everything is salted, peppered and cooked for 5 minutes. At the end of production, vinegar is added and the lecho is cooked for another 2 minutes.
Distribute the finished product into clean jars and roll up.

With reddish beans

According to a traditional recipe from Hungary, only reddish beans are added to lecho. Such varieties perfectly complement the appearance of the product. In order to prepare this delicious twist, you will need 3 liters of natural tomato juice, 3 tablespoons of sugar, carrots and onions - identical to 1 kilogram, 3 kilograms of sweet pepper. You also need to prepare 1 cup of sunflower oil, three tablespoons of salt and 2 cups of red beans.

The production method is similar to the traditional recipe. The most important thing is to prepare the beans in advance - soak them in cool water and cook until half cooked.

With grapes

A fascinating variation of this dish that helps introduce you to Mediterranean cuisine. Adding grapes to lecho changes its taste beyond recognition. The dish comes out - you'll lick your fingers. You need to take care in advance of preparing the ingredients, which are easy enough to get in any store - two kilograms of peppers and tomatoes, 1.6 kilograms of sultanas, 2 heads of garlic, 1 hot chili. In addition, you need 180 grams of sweet sand, 6 tablespoons of vinegar, 250 ml of vegetable oil, 3 tablespoons of salt, 4 laurel leaves.