Monastic salad with beans

Name: Monastic salad with beans
Total time: 1 h
Yield: 12
Ingredients: 500 g Beans; 500 g Carrot; 500 g Bulb onions; 1 kg Bell pepper; 1 kg Tomatoes; 5 cloves of garlic Garlic; 100 ml Vegetable oil; 2 tablespoon Salt; 1.5 tablespoon Sugar; 5 Peppercorns; 2 tablespoon Table vinegar

An original, tasty and satisfying winter bean snack. In addition to pickled cucumbers and cucumbers, there are a huge number of recipes for delicious preparations for the winter. Quite original, despite the simplicity of the composition and method of preparation, is the monastery salad with beans. This is a delicious vegetable salad with beans, similar in taste to lecho. Thanks to beans, this snack turns out to be very nutritious and satisfying, so it can be served as an independent dish, complemented with a meat or fish dish, or used to make soups. This preparation stores well, so you can take it on a trip for a snack.

149

94517

Ella Wilson

Author of the recipe

Calories

295Kcal

Protein

13gram

Fat

9gram

Carbs

38gram

*Nutritional value of 1 serving

Ingredients

Servings: 12

500g

500g

500g

1kg

1kg

5cloves of garlic

100ml

2tablespoon

1.5tablespoon

5

2tablespoon

Step-by-step preparation

Cooking time: 1 hr

STEP 1
Prepare the ingredients for the monastery salad with beans according to the list. Start cooking by preparing the beans. It needs to be washed and soaked in cold water, ideally leaving the beans in the water overnight so that they swell well.
STEP 2
In the morning, rinse the beans again, cover with clean cold water, and put on fire. Bring to a boil, reduce heat to medium, add a little salt and simmer until half cooked, about 25 minutes. Under no circumstances should it be allowed to be overcooked. Drain the water and rinse the beans with clean water.
STEP 3
Cook your vegetables. Grate the carrots or finely chop them with a knife.
STEP 4
Peel the onions and cut into cubes.
STEP 5
Wash the bell pepper and remove the stem and seeds. Cut the bell pepper into halves of rings or strips.
STEP 6
Wash the tomatoes, cut into quarters or cubes, cut out the place where the stalk attaches.
STEP 7
Pour vegetable oil into a frying pan or cauldron. Warm it up. Place the cooked carrots and onions in the oil and fry over medium heat for about 5 minutes until soft.
STEP 8
Transfer the fried vegetables into a saucepan; if you fried them in a cauldron, leave them in it. Add cooked bell pepper to the onions and carrots. Stir and simmer for about 5 minutes.
STEP 9
Add tomatoes. Simmer all vegetables for about 5 minutes. Add chopped garlic, sugar, salt, vegetable oil. Stir and simmer for about 15 minutes. Then add beans, vinegar. Stir and cook for about 5 minutes more.
STEP 10
Immediately place the salad in pre-prepared sterilized jars. Roll them up with lids and leave them to cool under the “fur coat” upside down. Store the workpiece in a cool place.
STEP 11
Bon appetit!

Comments on the recipe

papaya

20.08.2023

4.6

I make bean salads every fall - they are a great substitute for a side dish, as they are very filling. This salad is also good in soups: it greatly speeds up the process of preparing the first course. I made Monastyrsky salad with beans for the winter for the first time this year. I liked the recipe. Thank you very much!