Lecho with green beans
Vegetable lecho is a delicious dinner hidden in a jar. The aromatic vegetables can be served cold, drizzled with a buttery sauce from the jar. This winter preparation is often reheated and mixed with boiled potatoes, cut into large chunks. Lecho with green beans can be part of a lunch meat stew: the contents of the jar are combined with stewed rice and pieces of turkey.
The recipe for this dish isn't all that complicated; all the ingredients are readily available, and step-by-step photos of the process will help you prepare this delicious and versatile lecho quickly and easily.
Products:
- green beans - 400 g,
- onions - 2 pcs.,
- carrots - 2 pcs.,
- tomatoes - 6-8 pcs.,
- garlic - 4 cloves,
- salt - 1 tbsp.,
- sugar - 2 tbsp.,
- sunflower oil - 4 tbsp.,
- vinegar 9% - 3 tbsp.,
- ground black pepper - 1 tsp.
How to make lecho with green beans
Select ripe, attractive, medium-sized green beans. Sort and weigh a bunch of green beans. Discard any dark or yellowed ones. Wash all the green beans thoroughly under running water.
You can leave the skins on the tomatoes; they won't be noticeable in the finished dish. If you really want to remove them, pour boiling water over the tomatoes and peel them off after 3 minutes. Dice the tomatoes. Cook the lecho in a large saucepan, with the tomatoes making up the bottom layer.
The carrots you choose should be long, so you can get even, small circles. The onion should be cut into half rings.
For sweet peppers, longitudinal slicing is considered optimal.
Green beans are the star of this lecho. Cut the beans into pieces, choosing a size that's comfortable to pick up with a fork once the dish is on the plate.
The garlic is passed through a press.
The lecho is salted, sugared, and black peppered. The sugar counteracts the acidity of the vinegar and any tartness of the tomatoes.
Pour sunflower oil and 100 milliliters of water into a saucepan. If the tomatoes are large and juicy, omit the water.
Cook the lecho for 25 minutes, covering the pot with a suitable lid. Stir the vegetables every 5 minutes. Add the vinegar, stir, and simmer for another 5 minutes.
The hot lecho is poured into sterilized jars. The jars are rolled up, turned over, and covered with a thick towel.
When lecho is ready, all the ingredients are soft but not mushy, and the aroma of the spices is subtle. The liquid that envelops the vegetable pieces is delicious—the released juice mixed with vegetable oil and vinegar. Lecho can be used as a sauce for noodles, barley, and couscous.