A delicious and filling "Atlant" salad with beans for the winter
Housewives often buy canned beans at the store. Beans are delicious and nutritious. But why buy them when you can can them yourself? For anyone who loves beans and bean-based snacks, we suggest preserving this delicious and nutritious "Atlant" bean salad for the winter. The recipe, complete with photos, will help you recreate the process at home.
This appetizer can be served with any side dish: pasta, porridge, potatoes. It will be delicious, filling, and healthy.
Ingredients:
- white beans – 1 cup;
- tomatoes – 1 kg;
- sweet pepper – 300 grams;
- onion – 300 grams;
- carrots – 300 grams;
- vegetable oil – 150 grams;
- salt – 1 medium spoon;
- sugar – 0.5 teaspoon l.;
- vinegar – 1.5 tablespoons
How to prepare the "Atlant" bean salad for the winter
Soak the beans in plain water overnight or for 5-6 hours in advance. Fill the water so that the beans are completely covered. Overnight, almost all the water will be absorbed, and the beans will cook much faster. Rinse the beans several times, and if any water remains, drain it.
Place the beans in a cooking bowl and cover with cold water, approximately 1:3. Use 1 part beans to 3 parts water. Cook the beans until tender, without adding salt or doing anything else. After 40-50 minutes, the beans will be tender, and set them aside. Drain any remaining water.
Wash the tomatoes and put them through a meat grinder to make a thick puree for the salad.
Chop the remaining vegetables: grate the carrots, chop the onion and pepper into small cubes.
Combine all ingredients in a saucepan: beans, carrots, onions, and bell peppers. Season the salad with salt and add a little granulated sugar. Use either a full dessert spoon or a level tablespoon of salt. Stir the salad.
Add the tomato puree and vegetable oil, and bring to a simmer. First, turn the heat to high to bring the salad to a boil, then reduce to medium and simmer for 35-40 minutes. Five minutes before the end of cooking, pour in the 9% vinegar and stir. Bring the salad back to a boil, cook for another 5 minutes, and turn off the heat.
Sterilize the glass jars ahead of time, let them cool and dry. Also, pour boiling water over the lids before sealing. Fill the prepared jars with the hot salad.
Seal the jars tightly with lids: either screw-on or metal ones. Let the finished salad cool under the cover, and after a couple of hours, transfer it to the pantry, where the jars will sit on the shelves all winter. Enjoy!
