Basoli salad with tomatoes for the winter: 2 best step -by -step recipe with detailed ingredients

The beans in the tomato will be a great addition to salads, porridge and the first dishes. Let's prepare it for the winter.

A very satisfying and pleasant tasting tomato-fasopian salad is a popular winter blank. Beans are considered one of the most useful products - it contains sufficiently starch, a lot of vitamins and carbohydrates.

Tomato-fasolery salad for the winter

From the listed set of ingredients, you will receive five jars (0.5 l) of the workpiece at the exit.

Components:

• Beans - 0.5 kg
• Carrot - 0.5 kg
• Bulgarian pepper - 0.5 kg
• Tomatoes - 0.5 kg
• Salt - 1 tbsp.
• Vinegar (9%) - 100 ml
• Pepper black. Like. - 1/2 tsp
• Rafinir. Oil - 1 stack.
• Lavrushka - 2 pcs.

Preparation:

1. Bulgarian pepper, my tomatoes, dried with a clean towel.
2. We clean the carrots, mine and rub with long thin strips, leave in a bowl.
3. We sort out the beans.
4. Cut the tomatoes with rings, 0.5 cm thick, having previously removed the stalk.
5. The pepper is cleaned of partitions and seeds, chopped with elongated strips.
6. We put the legumes in a colander, wash it under running water and transferred to any container filled with water.
7. We leave this in the refrigerator at night, after which we re -rinse it.
8. We spread the beans in a saucepan, put on the stove and, bringing to a boil, reduce the fire to a minimum and cook, without covering for forty minutes.
9. When the product is ready, turn off the plate and drain the liquid.
10. At the bottom of any saucepan (except for those covered with enamel), pour vegetable oil, put on fire and bring to a boil.
11. Pour the grated carrots and withstand it over low heat for 10 minutes, stirring the vegetables with a wooden spoon.
12. Add the Bulgarian pepper, lavrushka, salt, pepper and extinguish for another ten minutes.
13. We lay out tomatoes and beans there, cook all together for another 15 minutes.
14. At the last moment, pour in vinegar and turn off. All ingredients are properly mixed.

Canning:

In washed and sterilized jars we lay a salad in a hot form with a large spoon. Close the jars with vacuum lids or roll up. We turn the banks, check that there is no air in them. Cover and leave for 24 hours. We store the workpiece in a dark, cool place.

Features of the preparation of a salad:

1. Beans can be selected both white and red varieties, with smooth, dense, glossy grains.
2. If you prefer a more acute version of the workpiece, you can add 5 cloves of garlic, one bitter pepper and bunch of dill (about 50 g).
3. In the absence of a space in the refrigerator, the beans can be left soaked in the room, while the water must be changed every 4 hours.
4. After 1.5 months, a bean-vegetable salad can be safely tried.

Winter salad with beans in tomato

You will need:

• Legumes - 1 kg
• Tomatov - 2 1/2 kg
• Carrots - 1 kg
• Sweet pepper - 1 kg
• Onion -ray - 500 g
• Sugar - 200 g
• Salt - 90 g
• Lenten oils - 500 ml
• Pepper black. Like. - 2 tsp.
• Vinegar (70%) - 5 ml

Preparation:

1. Weacle legumes for at least 12 hours.
2. We cut the tomatoes with slices, rub the carrots, chop the sweet pepper into strips, a beam with half rings.
3. We lay all the vegetables in a container with a wide bottom. Add sugar, butter, vinegar, as well as salt and refer. Mix.
4. Put the dishes on the stove.
5. We cook everything over low heat for 2 hours, having previously brought to a boil. In the process, we interfere, so as not to be buried.

We lay out the finished salad in sterilized jars, roll up and wrap it up. As a result, six liters should turn out.

Video: Harvesting for all occasions: a bean salad with tomatoes