Winter Bean Salad

Winter Bean Salad Ingredients

  1. Onion 500 grams
  2. Carrot 500 grams
  3. Tomatoes 2 kilograms
  4. Beans (dry) 1 kilogram
  5. Bulgarian pepper 500 grams
  6. Garlic 100 grams
  7. Salt 50 grams
  8. Sunflower oil 400 milliliters
  9. Sugar 25 grams
  10. Acetic essence 5 teaspoons
  • Main ingredients: Beans, Onions, Carrots, Peppers, Tomato, Garlic


Saucepan, knife for peeling vegetables, colander, fine grater, wooden spoon, ladle, glass jars with lids, a wide funnel, a kitchen towel, basin, blender.

Cooking a salad with beans for the winter:

Step 1: Prepare the beans.

Beans must be sorted in advance and soaked in cold water overnight so that it gets wet. If possible, try to change the water every 3-4 hours.
Transfer the soaked beans to a large saucepan, pour it with the right amount of clean water (3 glasses of water are needed for 1 cup of beans), put everything on fire and, without adding salt, cook for 50-60 minutes after boiling. During this time, the beans should be completely cooked.
After cooking, throw the beans into a colander to drain excess liquid.

Step 2: Prepare the tomatoes.

Rinse the tomatoes properly, cut off the seals that remain after removing the stem. Grind the peeled tomatoes with a blender or a meat grinder.

Step 3: Prepare the onion.

Peel onions, rinse with cool water and cut into thin rings or small cubes, it all depends on how you like.

Step 4: Prepare the pepper.

Bulgarian peppers clear of seeds and whitish partitions, and also do not forget to remove the stalks. Rinse the vegetables inside and out, dry, and then cut them into thin strips.

Step 5: Prepare the carrots.

Rinse the carrots properly, this is a root crop, first you need to get rid of the earth. Then peel the vegetables, rinse with water again, and then grind with a grater.

Step 6: Prepare the garlic.

Peel the garlic cloves and grate on a fine grater.

Step 7: Prepare a Bean Salad for the Winter.

Put peppers, carrots, onions and tomato puree in a large pot, add vegetable oil and bring to a boil over low heat. After, often stirring, simmer the vegetables for 20 minutes.

When the vegetables are boiling over low heat for the time set by them, add the beans, garlic, salt, granulated sugar and pour vinegar into the same. Stir well, simmer again, and simmer still for 15 minutes.

During the time that the vegetables and beans are stewed, you just have time to prepare the glass jars by sterilizing them and the lids too.
Arrange the hot bean salad in jars immediately after cooking. Wrap tightly on the cover blanks. Wrap jars of salad in a "fur coat", the role of which can be played by kitchen towels, a thin blanket and simply clothes. Let the salad cool in this form, and after that it will be possible to remove the "coat" and send the workpieces to a dark cool place where they will be stored.

Step 8: Serve Bean Salad.

Bean salad is very good in fasting, when you can’t do anything meat, the Veda beans are rich in nutrients and therefore will saturate your body without leaving a trace of hunger. Of course, the blank is simple for the festive table, but dinner or lunch from it turns out you just lick your fingers. Be sure to try it.
Enjoy your meal!

Recipe Tips:

- You do not need to sterilize the jars after you fill them with salad with beans, but before that, properly prepare them by washing with soda and heating with steam or in the oven (microwave).

- Harvest a salad with beans in small jars, especially if you have a small family. A blank from a small jar is easy to eat, and if anything remains, it will not take up much space in the refrigerator.

- From the specified amount of ingredients, about 4 liters of salad with beans for the winter are obtained.