Lecho with beans

4 servings

150 minutes

Lecho with beans is a variation of the classic Hungarian lecho enriched with tender beans. This dish combines bright tomatoes, sweet peppers, aromatic carrots, and onions, creating a rich flavor with a slight tang from vinegar. Stewing in oil makes the lecho velvety and deeply rich. The dish is popular in Eastern European cuisine due to its simplicity and ability to be stored for a long time. It pairs wonderfully with bread, meat dishes, or can be served as a standalone vegetable treat. Lecho with beans is perfect for winter preparations, filling cold days with warmth and summer flavors.

Energy value per serving

• Calories: 400.5
• Proteins: 8.3g
• Fats: 25.5g
• Carbohydrates: 36.8g

Ingredients

• Tomatoes: 0.5 kg
• Beans: 3 glass
• Sweet pepper: 0.5 kg
• Carrot: 0.5 kg
• Onion: 0.5 kg
• Salt: to taste
• Vegetable oil: 100 ml
• Vinegar: 1 tbsp

Cooking steps

1. Boil the beans, chop the vegetables finely, add oil and salt.

   Required ingredients:

   • Beans: 3 glasss
   • Carrot: 0.5 kg
   • Onion: 0.5 kg
   • Vegetable oil: 100 ml
   • Salt:  to taste

2. Simmer for 2 hours, add vinegar.

   Required ingredients:

   • Vinegar: 1 tablespoon

3. Divide into jars and seal.