Lecho with beans

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make lecho with beans for the winter? Prepare your food. I usually use dry white beans, but you can also cook with red ones. Choose tomatoes that are juicy, ripe, and without signs of spoilage or rot. If possible, use fleshy peppers, the lecho will turn out tastier, and the pieces of pepper in it will be juicier. Also, if possible, use fruits of different colors, then the finished dish will look more colorful and brighter.

2. STEP 2

   

   Pre-soak the beans in cold water (preferably overnight). Why soak beans? Soaked legumes will cook faster and cause less gas in the intestines than unsoaked grains.

3. STEP 3

   

   Boil the beans until tender in a separate pan. It will take about 40-60 minutes, depending on its variety. Drain the beans in a colander to remove any remaining water.

4. STEP 4

   

   Rinse bell peppers, tomatoes and peeled garlic under running water. Cut the pepper in half, remove the stem and all seeds.

5. STEP 5

   

   Cut the bell pepper into strips or cubes, as you prefer.

6. STEP 6

   

   Pass the tomatoes through a meat grinder or grind in a blender. I didn't have either one or the other on hand. To chop the tomatoes, I used a grater with large holes.

7. STEP 7

   

   Sterilize the jars in a way convenient for you. Can be done in the microwave, in a water bath or in the oven. I usually sterilize in the oven along with the lids (to do this, I put well-washed jars and lids on a wire rack in a cold oven, turn on the “top-bottom” mode, set the temperature to 180 degrees and leave the jars for 20 minutes).

8. STEP 8

   

   Place the twisted tomatoes in a saucepan and then over high heat. After boiling, reduce the heat to medium and cook the tomatoes for about 15 minutes (stir them occasionally so that they do not burn and cook evenly).

9. STEP 9

   

   Add the chopped peppers to the tomatoes, turn the heat back to high and cook everything together, stirring occasionally, for about 10 minutes.

10. STEP 10

    

    Next, add beans, vegetable oil, sugar, salt, chopped garlic and ground chili pepper (optional) to the pan. Cook for about 10 more minutes.

11. STEP 11

    

    Pour in vinegar and cook for no more than five minutes. Taste the lecho; if something is missing, add the missing component. Peppers and tomatoes usually always have different degrees of sweetness; more sugar or salt may be needed.

12. STEP 12

    

    Place the finished lecho in hot sterilized jars. Cover with hot lids.

13. STEP 13

    

    Wrap the inverted jars in a blanket and leave until completely cool. In this way, you will additionally sterilize the lids and check the workpieces for leaks.

14. STEP 14

    

    The lecho is ready. Place the jars in the cellar or refrigerator until further use. Bon appetit!

Comments on the recipe

Ira

02.08.2023

4.8

Aliya, such a delicious lecho! mmm... The color turned out beautiful and I'm sure the dish tastes amazing! Thank you very much for the recipe!

Varvara

02.08.2023

4.6

Thank you! I will try! Instead, I'll give you this recipe:

Izhik

02.08.2023

4.6

I love lecho and beans, but here it’s all together. I will do it.

Unicorn Steak

02.08.2023

4.9

Oh, how delicious this must be! That's it, I'm hungry... Isn't that basil in your pot? Simply gorgeous! Do you grow it yourself?

Mya-cha

02.08.2023

4.5

Both my family and I really liked lecho with beans for the winter - a new taste; adding beans to lecho had never occurred to us before. Perfect with potato dishes and pasta. Goes well with meat. It can also be a snack on its own. Thank you very much for the recipe!