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.
Calories400.5kcal
Proteins8.3grams
Fats25.5grams
Carbohydrates36.8grams
Tomatoes
0.5
kg
Beans
3
glass
Bell pepper
0.5
kg
Carrot
0.5
kg
Onion
0.5
kg
Salt
to taste
Vegetable oil
100
ml
Vinegar
1
tbsp
1
Boil the beans, chop the vegetables finely, add oil and salt.
- 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.
- Vinegar: 1 tablespoon
3
Divide into jars and seal.
