Peppers and beans for the winter without tomatoes. Lecho with beans, recipes from simple to exclusive

It is worth noting that in order for the beans to swell, they must be soaked in clean water overnight, and the very next morning you can notice how this happened; accordingly, it is necessary to thoroughly rinse the legumes, because this is an important condition.

Now you need to boil the beans until they are ready, and this manipulation is performed strictly on low heat, and there is no need to cover with a lid. Be sure to make sure that it does not become overcooked, because this is no less important point, and then let it cool.

Sweet peppers must be washed thoroughly, be sure to remove the tail, removing seeds and white internal partitions. Next, you need to rinse thoroughly again, cutting as desired. For example, you can use both thin and thick strips, cubes, and perhaps you would like rings.

The tomatoes need to be washed and then the stalks cut out, which is no less an important condition. Now you can prepare the puree, making sure to pass the tomatoes through a meat grinder; in addition, you can use a blender for these purposes.

The mass that you received must be poured into enamel pan, after which you will need to boil it. Once you have completed all these manipulations, you need to add sugar and salt to taste. They must be cooked over medium heat, remembering to stir occasionally; this usually takes no more than 20 minutes.

As a result, you can personally make sure that lecho with peppers, carrots and beans is prepared easily and simply, so no problems will definitely arise. You can cook lecho with beans, peppers, tomatoes and carrots the way you want, because you can find many recipes on the Internet.

Next, you will need to add the chopped pepper; you will need to cook the mixture for about 15 minutes, as this time is enough. Now you can add beans and sunflower oil to the pan. Usually the cooking process takes no more than 10 minutes. Next, you need to pour in the vinegar, removing from the heat.

You may be pleasantly surprised now, but it’s impossible not to note that lecho made from beans and bell pepper is ready. As you can see, there is really nothing complicated here. You must take into account that while cooking the salad, you will need to thoroughly wash and sterilize the jars and lids, because this is the most important condition.

Next you need to fill the containers with the hot mass, be sure to roll it up, as this important factor. After performing such manipulations, there is nothing left to do but turn the jars upside down, always wrapping them up for a day. Also keep in mind that the workpiece should be stored exclusively in cool place, despite the fact that housewives often violate this advice by ignoring it, still try to follow this valuable rule.

There is nothing difficult in preparing such a dish, which means you will definitely succeed, since the main thing here is desire and a competent approach. It is worth understanding that lecho with beans is indeed a good salad option; it doesn’t even have to be an addition to it, remember that.

This dish will appeal to all fans and lovers of legumes, and the ingredients combine perfectly with each other, highlighting each other’s taste. Moreover, now you also know that lecho with beans, as a rule, does not take long to prepare, so you can’t help but take advantage of it.

In addition, it is worth mentioning the benefits of this dish. Vegetables, particularly tomatoes and bell peppers, contain more quantity vitamins that can maintain the condition immune system fine. This method of preparation is gentle on vitamins and in winter they will saturate the body of everyone who eats this dish.

The best pickled vegetable recipes

lecho with beans

1 hour 45 minutes

75 kcal

5 /5 (1 )

IN winter time When the cold weather sets in, you always want to open a jar of something tasty, and especially canned vegetables. After all, I really want to enjoy the taste of summer a little. Lecho with beans will be a great discovery in winter. Fragrant, juicy and spicy salad goes well with many dishes, including main courses and side dishes.

Kitchen appliances: board, knife, meat grinder, grater, frying pan or saucepan, spoon, jars, lids, seaming wrench.

Ingredients

How to choose the right ingredients

In order for your dish to turn out the way you intended, you should adhere to some rules and recommendations:

Choose those tomatoes that are the most fleshy and large. They must be exclusively highest quality. You can also use tomatoes that are slightly overripe. This will be a big plus for you, because you won’t be able to use such tomatoes anywhere.
It is better to choose a bright red pepper; it should be smooth and fleshy. In this case, it is better not to use overripe vegetables. If you only have Bulgarian on hand Green pepper, then it can also be added to the recipe, but in small quantities.
Concerning aromatic herbs, then, of course, with their addition the dish will become more rich and piquant. Cilantro, parsley and thyme work best. Prefer dried herbs so they can be added to the recipe at the beginning. If you can only use fresh herbs, add them at the very end.

Step-by-step recipe for making lecho with beans for the winter

Lecho from peppers and tomatoes and beans will become ideal option snacks for every day and on holidays.

First of all, peel the onions and cut them into small squares.
Cut the tomatoes into large slices.

Divide the pepper in half and remove any unnecessary seeds. Next, chop it into strips.
Peel the garlic, divide it into slices and pass through a meat grinder.
Peel the carrots and grate them on a coarse grater.
Take a large saucepan or frying pan, place it on high heat on the stove, pour vegetable oil and give it a chance to warm up.
Lightly fry the onion, then add the carrots and fry a little more, stirring frequently.
After this, add bell pepper and mix thoroughly.
Pour the tomatoes into a bowl and add salt to taste. Then add pepper and garlic, mix all ingredients thoroughly.

Cover with a lid and simmer for about 20 minutes.
After the time has passed, add the pre-boiled beans, stir and simmer for another half hour.
Pour the salad into clean, pre-sterilized jars and tighten with a seaming wrench.

Your salad is ready! Enjoy the taste of vegetables and combine them with different dishes, don’t be afraid to experiment.

You can prepare it using the same principle.

Video recipe for preparing lecho with beans for the winter

After watching this video, you will be able to remember which process follows which, and most importantly, you have the opportunity to see the final result that you should get.

Lecho with Beans for the Winter. Very tasty!

Lecho with beans for the winter

Dry beans 500 grams
Tomatoes 3.5 kilograms
Bell pepper 2.5 kilograms
Hot pepper 1 pod
Sugar 1 cup
Vegetable oil 1 cup
Salt 2 tablespoons
Vinegar 2 tablespoons

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How to store lecho with beans

So that the lecho you prepare can be stored for a very long time, and a year later, when you open it, you enjoy the same pleasant taste, you must adhere to some rules:

Light. It is advisable that the light does not fall on your jars, so the best option will store them in the basement.
Temperature. In the room where the preserved food is stored, the temperature should not exceed +8 degrees, but should not be lower than +4. If you suddenly notice that the temperature in the place where the lecho is stored is below 0, be prepared for the fact that the jars may crack or their contents may deteriorate in the near future.

What to do if you live in an apartment and, accordingly, there is no basement there? We need to look for and consider other options. The following are good options:

Khrushchev refrigerators. This is perhaps the darkest place in your apartment. These are exactly the cabinets that are built into the walls. The temperature on these shelves will be more suitable.
Glazed balcony. In this case, remember that in winter the temperature on the balcony may exceed the permissible level, and in severe frosts it may fall below the permissible level.
If you don't have either, a regular wooden cabinet with tightly closing doors will also work.
Pantry. Most apartments have a built-in storage room, which is quite suitable for storing canned goods.
Closet. If space allows and there are no other options, you can compactly place your jars there.

What to serve lecho with

Lecho is one of the most universal snacks. It can be connected with different dishes, while experimenting.

Pasta. In order not to eat pasta or pasta dry, you can complement it with an excellent sauce and salad - two in one.
Porridge. Rice, millet, pearl barley or buckwheat also need this addition.
Various types of meat: shish kebab, fried chicken, baked duck, stewed pork or beef are in perfect harmony with lecho with beans and carrots, which is closed for the winter.

You can also simply put lecho on bread or roll it into pita bread.

Choose quality vegetables. In no case should there be damage on tomatoes and peppers, especially black spots, which indicate that the vegetables will be unfit for consumption in the near future.
If you use fresh herbs, add them to the dish at the very end; dried herbs can be added at any time during cooking.
Decide on cutting vegetables for lecho. Large slices of vegetables - a spicy salad; chopped vegetables make a rich sauce.
Rich taste and unusual additives. You can diversify your dish with a little honey, horseradish, chili pepper, cinnamon, celery or cloves.
In order for the lecho to taste correctly, do not overcook the pepper, it should be a little hard.
Onions can be added as desired, but without it the dish does not lose any flavor at all.
Do you want the end result to be delicious sauce, prepare .
Give preference dried herbs, in this case, your preserved food will be stored much longer than with fresh food.

Other cooking options

If you want to make lecho with beans in the form of a sauce, then instead of chopped vegetables, you need to grind them in a meat grinder or blender. Then cook the puree mixture on high fire about 15 minutes, while removing as much foam as possible. After this, add beans, salt, pepper to the vegetables, bring to a boil and cook for no more than 10 minutes over low heat. Finally, add vinegar and boil for 3 minutes.

Among other things, you can close .
You can also cook it if you don’t have it on hand.

Don’t forget to leave your comments: did you like my recipes, did you get lecho with the expected taste and unique aroma? And also, if you want, offer your options for ingredients that can be added to the lecho.

Lecho is prepared from beans with various additives: with carrots, bell peppers, tomato paste, eggplants. Today I will prepare lecho from beans and bell peppers, with tomatoes. Choose beans that cook quickly and hold their shape well without turning into a puree. Absolutely any variety will do: spotted, plain or white beans. It is added to lecho at the very end of preparation, so it is advisable to soak and boil it in advance to save time. I recommend choosing juicy and red tomatoes for preparation; you can improve the taste of the sauce if you add 1-2 spoons to it tomato paste. In this case, choose a high-quality pasta that does not contain starch.

From specified quantity ingredients you will get 2 liters of delicious lecho with beans. It’s most convenient to roll it in a container with a volume of 0.5 l or 1 l - the portion is enough for 1-2 times for a family dinner.

Total cooking time: 40 minutes + 1 hour to cook beans
Cooking time: 40 minutes
Yield: 2 liters

Ingredients

dry beans – 1 tbsp.
tomatoes – 1.5 kg
bell pepper – 500 g
vegetable oil – 100 ml
sugar – 80 g
salt – 1.5 tbsp. l. with a slide
tomato paste – 1 tbsp. l. optional
80% vinegar essence– 1 tsp. or 9% vinegar – 40 ml

Note: 1 cup = 200 ml, the weight of vegetables is indicated in peeled form.

How to cook lecho with beans for the winter

Before you start preparing lecho, you need to soak the beans - rinse, pour cold water and leave overnight for swelling.

After soaking, I washed the beans, filled them again with clean cold water (2-3 fingers above the level of the beans) and cooked until full readiness. No need to add salt or sugar! Depending on the variety, cooking time can range from 40 minutes to 1-1.5 hours. Therefore, it is worth periodically taking a sample and adding boiling water as it boils. The finished beans should be soft when pressed, but retain their integrity, and in no case become mashed.

For the tomato filling, I washed and chopped the tomatoes - you can use a meat grinder, blender or grater. There is no need to remove the skin. Pour the resulting tomato mass into a saucepan (it is advisable to use a thick-bottomed container), add vegetable oil, salt and sugar. Cooked, stirring, for 20 minutes. If you don't like the color of the tomato sauce, for example, if you used a pink variety of tomatoes or the fruits were greenish, then you can add 1 tablespoon of high-quality tomato paste - it will improve not only the color, but also the taste.

bell pepper washed, peeled the seed pods and cut into strips about 1 cm thick. Placed the pepper in boiling water tomato sauce and simmered for 10 minutes.

Place the boiled beans in a colander and rinse with cold running water. Then I poured it into a saucepan with lecho - the pepper should be half cooked at this point. I poured in the vinegar and simmered for another 10 minutes over medium heat (the boil should be active), gently stirring the vegetables with a spatula. During cooking, be sure to take a sample and adjust the amount of salt and sugar to taste.

I put hot lecho with beans into sterilized jars - you need to scoop it up immediately with the sauce so that there is a lot of it in the jars; as it sits, it will thicken slightly due to the starch contained in the legumes. I immediately rolled up the jars with clean, turnkey lids. I turned the canned food upside down, wrapped it in a warm blanket and left it for 8-10 hours.

After complete cooling, you can transfer the lecho with beans for the winter to a cool and dark place for further storage, where it will last for 1 year. Bon appetit and good luck with your winter preparations!

For the cuisine of the peoples of southern Europe, lecho is the same as pickling for Russians, and for residents of the sea coast, fish and seafood.

The lecho recipe is simple: tomatoes, onions and bell peppers serve as the base, and all other ingredients are a matter of taste and personal preference. Did you see something familiar?

Yes that's right classic ketchup– this is also a kind of lecho, spicy, piquant.

Just as we are accustomed to using it as a sauce for various side dishes, lecho goes well with many dishes.

Try making lecho with beans according to our recipes, it’s hearty and predominantly low calorie dish, and spices and seemingly insignificant additives diversify it so much that it’s hard to believe that all this is a cure!

Lecho with beans for the winter - general principles of preparation

Be sure to wash all vegetables well with running water;

Dry beans are pre-soaked for a period of 8 to 24 hours, depending on the variety, they are always cooked until tender;

Green beans are blanched;

Tomatoes are used in a dish only in crushed form; any method of your choice is suitable for this; most often they use a meat grinder or a blender.

Lecho with beans for the winter

On the shelves with summer preparations there will be a place for hearty recipe from baked beans V tender sauce. The simplest recipe one of the most available products.

Ingredients:

Bulgarian Bell pepper– 2.5 kg;

White beans – 800 gr.;

Tomatoes of any variety, red or pink – 4.5 kg;

Onion – 0.5 kg;

Sugar – 8 tbsp. heaped spoon;

Coarse salt– 2 tbsp. heaped spoons;

Table vinegar – 100 gr.;

Half a liter of vegetable oil.

Cooking method:

1. Remove seeds and pieces of skin from grated tomatoes by rubbing through a colander.

2. Cut off the top of the pepper, remove the insides and chop into large longitudinal strips.

3. Received vegetable mass place in a large container and heat above medium until it boils.

4. Add onions and peppers.

5. When the tomato boils again, you need to reduce the heat a little and cook for 25 minutes. at a low boil.

6. Carefully pour in the oil, add salt, add sugar, and mix.

7. Add the pre-cooked beans and continue cooking for another quarter of an hour.

8. Pour in the vinegar and cook, covered, until tender, about 8–10 minutes. at the lowest heat.

9. The lecho is ready to be placed into jars.

Lecho with colored beans, based on the Georgian “Lobio”

Beans of colored varieties have their own taste, which adds richness to the classic tones of lecho. And coriander and garlic improve the aroma and add a spicy note to the sauce.

Ingredients:

Colored beans – 500 gr.;

6 large onions;

Half a kilogram of carrots and tomatoes;

Sweet fleshy pepper – 4 pieces;

Vegetable oil for frying;

Ground black pepper;

Ground coriander;

Garlic – 2 heads;

Green onions– 1 bunch.

Cooking method:

1. Soak the beans for 12 hours, changing the water to fresh water every 4 hours.

2. Rinse the swollen beans, pour boiling water over them and boil until tender.

3. Blanch the tomatoes, peel them, and chop them into small cubes.

4. Divide the onion into rings, 3–5 mm thick, then cut them from the edge to the middle to form “half rings”.

5. Remove the seed capsule from the pepper and chop into large strips.

6. Grate the carrots on a large-mesh grater.

7. Press the peeled garlic through a press.

8. Heat vegetable oil in a deep frying pan or kettle.

9. Pour in the onion, fry until brown and place in a separate bowl, place the carrots in the oil and lightly fry.

10. Add tomatoes to the fried vegetables. Keep on medium heat for 1/3 hour.

11. Place boiled beans, garlic, salt, pepper in a frying pan, sprinkle 5-7 grams. ground coriander and continue cooking at the same temperature.

12. After 20 minutes, the lecho is ready.

13. Remove the dish from the heat and, wrap it up, leave to steep for one hour.

14. Place the finished lecho on a dish and sprinkle with chopped green onions.

Lecho with beans and eggplants

Lecho is a unique dish that can be endlessly improved by using new products. Do you have any eggplants? Amazing! Let's diversify today's treatment with them.

Ingredients:

2 kilograms of medium-sized eggplants;

Sweet meaty pepper – 1 kg;

Green beans – 2 kg;

Carrots – 1.2 kg;

2 heads of garlic;

Ripe tomatoes, fleshy varieties – 3.5 kg;

Refined vegetable oil – 250 ml;

9% table vinegar– 300 ml;

Granulated sugar – 0.5 cups;

Three bay leaves;

A few peas allspice.

Cooking method:

1. Washed and dried eggplants are formed into rings 10–15 mm thick. Place in layers in a colander, sprinkling each layer with a small amount of salt. Place under pressure to remove unnecessary bitterness. After an hour, wash the eggplants and dry with a paper towel.

2. Lightly fry the eggplants in a well-heated frying pan with a small amount of vegetable oil. No need to cook, just browned fragrant crust.

3. We prepare carrots in circles.

4. Divide the green beans into 2-3 parts.

5. To make carrots and beans more tender, they should be blanched quickly.

6. Pepper, preferably red varieties, remove seeds and prepare in large rings. Place peppers, browned eggplants, beans and carrots in a saucepan or cauldron.

7. Salt the tomatoes, add sugar, vinegar, garlic and mix everything thoroughly until the bulk ingredients are completely dissolved.

8. Pour the resulting marinade onto the laid vegetables.

9. Place on top Bay leaf, allspice and black peppercorns.

10. Keep at a low boil for 25 minutes.

11. Pour the finished lecho into prepared jars and sterilize for up to half an hour.

12. Roll up.

Lecho with asparagus beans

Foreigner with good taste? Well, of course, we're talking about green beans, in a spicy tomato sauce with carrots and bell pepper.

Ingredients:

Green beans – 2.5–3 kg;

Onions – one and a half kilograms;

Sweet pepper – one and a half kilograms;

Carrot, better variety“Korolek” – 1.2–1.5 kg;

Refined oil - one glass;

Salt – 1.5 tablespoons;

Sugar – 1.5 tbsp. spoons;

0.9% vinegar - 1.5 tbsp. spoons;

Tomato juice – 600 ml.

Cooking method:

1. Divide the bean pods into pieces 3–4 cm long.

2. You can use store-bought tomato juice or make it yourself from a kilogram of tomatoes.

3. Chop the peeled carrots into thin strips.

4. Cut the onion into thin rings.

5. Cut the sweet pepper into small pieces of unequal size.

6. Pour water into a large container and bring to a boil.

7. Add beans and cook for 7-8 minutes.

8. Remove the cooked beans from the water and cool. Transfer to a suitable container.

9. Pour in vegetable oil and tomato juice.

10. Add onions and carrots.

11. Add salt, sugar and simmer on low heat.

12. After 20 minutes, pour in table vinegar and mix well. Cook for another 2-3 minutes until done.

13. Immediately after removing from the stove, pour the finished lecho into jars and roll up.

Quick lecho with beans in a slow cooker

When man invented the slow cooker, lecho recipes had already been centuries old. And if you combine folk traditions and modern technologies? Well, it’s up to you to decide how tasty it is, but everything is prepared very quickly.

Ingredients:

Tomatoes – 2.5 kg;

Onion – 4 heads;

White or colored beans – 250–300 g;

Peeled garlic – 5 cloves;

Vinegar 9% – 2 tablespoons;

Coarse salt – 25 g;

Granulated sugar – 1/2 cup;

Refined oil – 120 ml.

Cooking method:

1. Rinse the beans soaked overnight and boil until tender.

2. Blanch the tomatoes, remove the skin and chop.

3. Chop the peeled onions small cubes.

4. Crush the garlic in a mortar, or grate it on a fine grater.

5. Chop the fleshy bell pepper into small strips.

6. Place the prepared vegetables into the multicooker bowl: chopped tomatoes and onions, peppers. Add sugar, salt, boiled beans and crushed garlic.

7. Mix the contents of the bowl.

8. Cook at the “Stew” mode for one hour.

9. Pour vinegar and leave for 15–20 minutes in the “Heating” mode.

10. Place the finished lecho into jars and roll up the lids.

Spicy vegetable lecho with beans

Well, if we add soft and tender zucchini and hot hot pepper? Such versions of lecho are very popular in Bulgaria, from where they migrated to the Mediterranean coast and to us. In the southern republics of the USSR, according to a similar recipe, they produced wonderful inexpensive canned food.

Ingredients:

Sugar beans – 180 gr.;

Tomatoes – 800 gr.;

Onions – 7 pcs.;

Bell pepper – 6 pcs.;

Zucchini – 400 gr.;

Hot red pepper – 1 pod;

Salt – 1 heaped teaspoon;

Sugar to taste;

Vegetable oil or lard for frying;

Cooking method:

1. Prepare vegetables. Cut the peeled onion into rings, chop the sweet pepper lengthwise into strips, peel the tomatoes and finely chop. Chop the zucchini into strips.

2. Add onion to hot oil or lard in a frying pan and fry until light amber color.

3. Add chopped pepper. Simmer, covered, over medium heat for a quarter of an hour.

4. Pour in the tomato mass with salt and granulated sugar dissolved in it.

5. Add zucchini, cut into strips, red hot pepper, previously grated. Mix everything well.

6. After 15 minutes, add the boiled beans.

7. Continue simmering until done.

8. When serving, sprinkle with finely chopped dill and parsley.

Hunter's lecho with white beans and smoked sausages

A recipe for those hunters who were not lucky enough to sit by the fire with their comrades today. Let's hope your owner is luckier and has some simple products and smoked meats.

Ingredients:

Sugar beans – 250 grams;

Sweet pepper – 7 pieces;

Fleshy tomatoes – 4 pieces;

Onion – 3 medium heads;

3 cloves of garlic;

Ground paprika;

Ground pepper;

Smoked bacon – 200 grams;

Hunting sausages – 250 grams;

Cooking method:

1. Cut the bacon into small pieces. Place in a frying pan and melt the lard over low heat. Remove the bacon pieces to a separate plate.

2. Chop the onions into rings and fry until golden brown in a frying pan with melted fat.

3. Add a little paprika to the fried onions and stir quickly over low heat.

4. Place the peeled and cut on small pieces Bell pepper.

5. When the peppers change color and become softer, place the peeled tomatoes in the pan.

6. Cook on low heat and closed lid, stirring gently occasionally.

7. After 20 minutes, remove the lid and add bacon, boiled beans and cut into several pieces hunting sausages. Salt and pepper to taste. Cover with a lid and leave for another quarter of an hour.

8. At the end of cooking, add grated garlic.

Lecho with grapes

Lovers original tastes can wear aprons and arm themselves with ladles. Tasty dish, which contains an unexpected aroma of grapes and a rich color spicy spices will be a good reward for your time spent.

Ingredients:

White beans, sugar – 100–150 grams;

White grapes, sour varieties – 500 grams;

Medium-sized zucchini – 2 pcs.;

Bell pepper – 3 pcs.;

Tomatoes – 800 grams;

Garlic – 8 cloves;

Tomato paste – 2 tablespoons;

Red pepper, medium sized pod;

Refined sunflower oil – 80 ml;

Apple cider vinegar;

Dried basil;

Peppercorns.

Cooking method:

1. Bake the bell pepper in the oven, remove the skin and form into cubes.

2. Cut each zucchini lengthwise into several pieces and then into small cubes.

3. Sauté tomato paste in vegetable oil.

4. Pour the chopped tomatoes into a deep container with a thick bottom, heat, bringing to a light boil.

5. Add sautéed tomato paste, chopped pepper, chopped half hot pepper, zucchini.

6. Salt, add 5 black peppercorns and bring to a boil.

7. Reduce heat and simmer.

8. Crush the grapes and separate the juice.

9. Finely chop the garlic with a knife.

10. After 10–15 minutes, add oil and grape juice.

11. Add boiled beans. Add 3-4 pinches of basil and garlic, add a tablespoon apple cider vinegar. Simmer for 15 minutes.

12. We take out the jars and close them.

Bean grains need to be soaked overnight in cold water. Change the water 3-4 times.

When boiling beans, do not add salt to the water, then the beans will cook much faster;

A pressure cooker or slow cooker with a pressure cooker function will save you time when cooking beans.

Coriander, which is very often used when cooking beans, is just right in our recipes. If you add it in the middle of “hot” cooking, the dish takes on a rich, “hearty” taste, and if you add a little and immediately remove from heat, the lecho will become spicy.

Coriander – best friend cumin. In lecho with beans, this duet is very good if the dish is served immediately on the table and hot. Do not put cumin in canned food, the result will be difficult to predict.

It will be easier to remove the skin from tomatoes if you make a cut in the area of the stalk and hold the fruit in boiling water for 2 minutes. Then cool with cold water.

Lecho canning jars should be washed using baking soda or laundry soap;

The lids for seaming need to be boiled for 5 minutes at a high boil, and dried well by placing them on a clean towel;

Lecho rolled into jars will be stored longer if, after rolling, the jars are placed with their lids down and wrapped in a blanket until they cool;

It is advisable to add garlic to lecho, intended for serving, 1–2 minutes before the end of cooking. In this case, the dish will be more flavorful;

It is not advisable to use frozen green beans; they will quickly boil and may turn into porridge.

One recipe - many dishes! If you serve fresh lecho with beans hot, or let it cool until room temperature– you will have two different treatments. If you let it brew, you will get three more separate dishes: a chilled one from the refrigerator, an appetizer; cold dish - side dish; warmed tender lecho, which differs from freshly prepared one.

Lecho with the addition various vegetables and beans - an indispensable twist on cold winter, especially when you want to add some kind of hearty side dish. This dish is similar to the French ratatouille. Previously, it was prepared only from vegetables, but later they began to put sausages or pieces of meat in the dish.

Previously there was only vegetable option lecho. It was made from vegetables that grow in Hungary: ripe tomatoes, sweet bell pepper and onion. Cold preparations with lecho include additional products, for example, beans, carrots, zucchini, apples. There are a great many options for preparing this dish, but the only important thing is that lecho always turns out very tasty.

In Russia, the dish is adapted to the products that are available here. Special attention won a recipe in which tomatoes are added at the very end, resulting in a thick, rich tomato taste, lecho.

Selection and preparation of beans

For lecho, you cannot use several varieties of beans, since different types have different cooking speeds. Most often, red beans are chosen for lecho, and white beans are less common in recipes. It is prepared in advance.

Before preparing the twists, the beans must be soaked for a day in cold water so that they swell sufficiently. You need to cook it over medium heat, constantly monitoring the amount of liquid in the pan. Beans can only be salted at the end of cooking.

Worth knowing: the recipe often uses spices such as suneli hops, rosemary, black pepper, basil and thyme.

Methods for preparing lecho with beans for the winter

U different nationalities There is a special way to prepare lecho. Uncomplicated and interesting options will help diversify the taste of everyone's favorite dish.

Classic recipe

Lecho twists are not only very healthy, but also incredibly tasty. Having opened the jar, you can eat its contents in one dinner, because it is impossible to resist such delicious dish. It is necessary to prepare about 2.5 kilograms of large peppers, red beans - approximately 800 grams, 3 kilograms of tomatoes (meaty and ripe), half of one kilogram of red onions. 5 tablespoons will complement the dish granulated sugar, 3 tablespoons of rock salt, half a bottle of oil, vinegar - 120 milliliters.

Step by step recipe:

The skins are removed from the tomatoes and they are mashed into a puree. The pepper is sliced thinly. Vegetables are put on fire.
Add chopped onions and pre-soaked beans to the container. As soon as the dish boils, the time is recorded for 25 minutes.
Oil and vinegar are poured into the pan and bulk ingredients are added.
The lecho is poured into dry, clean jars and the lids are tightly rolled up.

With carrots

Having prepared such a delicious lecho, it will be difficult to resist eating it before winter. You only need 300 grams of carrots per 1.2 kilograms of ripe bell peppers and 200 grams of beans. You also need about three kilograms of tomatoes, you can take 1.5 liters instead natural juice tomatoes, onions - 6 heads, garlic - 10 cloves, 200 grams of salt, 300 grams of sugar, 500 milliliters sunflower oil, ground pepper - optional.

Preparation:

Chopped vegetables are placed in a saucepan. Next, pre-cooked beans are added.
It’s easy to prepare tomato dressing – remove the skin from the tomato, and mash the fruits using a masher. Pour in tomato puree into a saucepan.
Place over low heat until boiling. Simmer the lecho on the fire for 35 minutes.
Add chopped garlic, oil and spices to the dish. Boil for 5 minutes.
Distribute the finished product into jars and roll up.

With eggplants

The pleasant taste of this dish will not leave anyone indifferent. Ripe eggplant gives lecho a special spicy note. You will need about two kilograms of it. You also need red beans - 2-3 cups, 2 kilograms of ripe tomatoes, half a kilogram of onions, 1 kilogram of bell peppers, a head of garlic. For spices, it is better to take chili pepper - 2 centimeters, 400 milliliters of vegetable aromatic oil, half a glass of sugar, 100 grams of salt, 150 milliliters of vinegar.

Prepare a dressing from the tomatoes and chop the vegetables as desired. Place the pieces of fruit in a saucepan and pour tomato puree over them.
Bring the dish to a boil and simmer for half an hour.
Place spices, oil and vinegar in a saucepan. You need to cook vegetables for 5 minutes.
Pour the lecho into jars and seal with metal lids.

With green beans

Only young soft sprouts of green beans are suitable for this dish. If the pods are soft and juicy, then the winning taste of the dish is guaranteed. You will need 2 kilograms of green beans, 3 pieces onions, 2 large carrots, 600 milliliters of oil, 1 liter of tomato juice, 1 head of garlic. Prepare spices: 100 grams of salt, 150 grams of granulated sugar, 1 tablespoon acetic acid, 2 bay leaves, hot pepper - to taste.

How to cook:

All vegetables are cut randomly, the garlic is grated. Heat the oil in a saucepan and put the pieces there, except the beans. Simmer for 10 minutes and pour tomato juice into the container.
Add spices, garlic pulp and beans to the dish. Vegetables should boil. They should be cooked for 40 minutes. Next add vinegar and mix well. Simmer for 15 minutes on fire.
Distribute ready-made lecho By glass jars and close them with sterile lids.

With tomato paste

With the addition of tomato concentrate, the dish acquires a brighter, richer flavor. To properly prepare this side dish, you should adhere to the following proportions: 1 kilogram of yellow sweet pepper, 130 grams of granulated sugar, 450 grams of natural tomato paste, 600 grams of onions, 400 grams of carrots. Additionally, you need garlic, 2 tablespoons of vinegar, 300 grams of beans, 1 tablespoon of salt and half a cup of oil.

Step by step recipe:

Chop the vegetables into pieces, except for the garlic - it needs to be grated.
In a hot saucepan, fry the onion in oil, add carrots to it and simmer them.
Place the remaining vegetables and precooked beans into the pan. WITH warm water mix the paste and add it to the container with vegetables. Simmer for 40 minutes.
Then everything is salted, peppered and cooked for 5 minutes. At the end of cooking, vinegar is added and the lecho is cooked for another 2 minutes.
Distribute the finished product into clean jars and roll up.

With red beans

By classic recipe from Hungary, only red beans are added to lecho. Such varieties play beautifully appearance product. In order to prepare this delicious twist, you will need 3 liters of natural tomato juice, 3 tablespoons of sugar, carrots and onions - equally 1 kilogram, 3 kilograms of sweet pepper. You also need to prepare 1 cup of sunflower oil, three tablespoons of salt and 2 cups of red beans.

The cooking method is similar to the classic recipe. The most important thing is to prepare the beans in advance - soak them in cold water and cook until half cooked.

With grapes

An interesting version of this dish that helps you get acquainted with Mediterranean cuisine. Adding grapes to lecho changes its taste beyond recognition. The resulting dish is finger-licking good. You need to take care in advance of preparing the ingredients, which are quite easy to get in any store - two kilograms of peppers and tomatoes, 1.6 kilograms of sultanas, 2 heads of garlic, 1 hot chili. Additionally, you need 180 grams of granulated sugar, 6 tablespoons of vinegar, 250 milliliters of vegetable oil, 3 tablespoons of salt, 4 laurel leaves.

Make a puree from the tomatoes, chop the garlic, chop the remaining vegetables.
Squeeze the grape juice through a sieve.
Bring tomato puree to a boil, add chopped vegetables and grape juice. Boil.
Add spices and oil, cook the dish for 30 minutes.
When the lecho is ready, add vinegar to it and boil for another 3 minutes.
Pour into clean jars and seal.

With green beans

If you are bored with preparing lecho according to the classic recipe, then you can replace it in the recipe plain beans on the legume. Thus, the taste of the dish changes slightly.

You will need young pods without beans - half a kilogram. Required ripe tomatoes– about 1.5 kilograms, colored bell pepper – 500 grams, 400 grams of young carrots, a head of vigorous garlic. Sunflower oil is added to this lecho - 2 cups, 3 tablespoons of acetic acid, half a cup of sugar and 2 tablespoons of table salt.

Preparation is similar to the standard classic recipe. Green beans added along with butter, salt and sugar when the dish first boils. After adding all the ingredients, vinegar is poured into the lecho and it is cooked for 7 minutes. Then it is distributed into clean jars.

In a slow cooker

You will need the same amount of ingredients as required for the classic recipe described above. Thanks to the slow cooker this dish can be prepared without much effort. Before cooking, all vegetables are chopped (tomatoes are needed for puree). All vegetable pieces placed in a multicooker bowl, and the “Quenching” mode is set.

Lecho takes half an hour to prepare. Then bulk ingredients and oil and vinegar are added to it. Close the multicooker with the lid again and cook the dish for another 5 minutes.

Distribute the finished lecho over sterile jars and roll up tightly.

Hunter's lecho with white beans and smoked sausages

The Hungarian hunting version of lecho will appeal to many, especially men. Scroll necessary products: 3 different colors large peppers, 3 fleshy pink tomatoes, 250 grams of mushrooms (champignons), 400 grams smoked sausages, 3 medium onions. Spices: ground paprika– 1 tablespoon, salt and pepper to taste. Also, sugar - 200 grams and vegetable oil - about 1 cup will not hurt.