Beans with vegetables for the winter
10 servings
120 minutes
Beans with vegetables for winter is a true classic of homemade preservation, infused with the warmth and traditions of Russian cuisine. This recipe emerged as a way to preserve a rich harvest of vegetables for the long winter months, ensuring rich flavor and nutrition even in cold weather. White beans absorb the aroma of tomatoes, sweet peppers, and onions, acquiring a soft, velvety texture, while spices and tomato paste add a slight tanginess and expressiveness. The dish perfectly complements meat and vegetable dishes; it can be served as an independent snack or used in soups and stews. Canned in glass jars, this bean dish becomes not only a winter reserve but also a pleasant reminder of summer sealed in every spoon.
1
Prepare all ingredients. Soak the beans overnight in cold water.
- White beans: 500 g
2
Peel the onion. Remove seeds and stem from the bell pepper. Cut the onion and pepper into 2 cm cubes.
- Onion: 500 g
- Sweet pepper: 500 g
3
Cut the tomatoes into the same cubes.
- Tomatoes: 2 kg
4
Put the chopped vegetables in the pot.
- Tomatoes: 2 kg
5
Add beans without water to the vegetables.
- White beans: 500 g
6
Add salt, sugar, tomato paste, and vegetable oil. Mix.
- Salt: 1 tablespoon
- Sugar: 2 tablespoons
- Tomato paste: 1 tablespoon
- Vegetable oil: 230 ml
7
Bring the mixture to a boil and simmer covered on low heat until the beans are cooked.
8
Sterilize jars and lids over steam for 15-20 minutes.
9
Place the beans with vegetables in sterilized jars, seal them, and cover with a blanket until the jars are completely cool.
10
Store beans with vegetables in a dark, cool place.