Bean Salad for Winter
This winter preserve is built on boiled beans, joined by stewed carrot, bell pepper, and tomatoes. After nearly two hours of slow simmering the vegetables soak up tomato juice and oil and thicken, so in winter you only reheat a jar and a ready side or appetizer is on the table. Bean preserves like this are especially loved in southern Ukraine and Moldova, where beans were long an important source of protein through the cold months.
The beans matter most. Soak them overnight and boil only until half done: they’ll finish cooking in the jar, while overcooked beans turn to mush. Tomatoes usually give off plenty of liquid, but if your variety is meaty and dry, add a splash of tomato juice so the bottom doesn’t scorch. That’s about 2.5 kg tomatoes, roughly 5.5 lb, for 1 kg of dried beans.
Adjust the hot pepper and garlic to taste; along with the oil, they also help the preserve keep. Because the acidity is low, store the jars in a cellar or refrigerator and finish an opened portion within a few days. Serve warm or cold with meat and potatoes.
Part of Ukrainian cuisine — 287 more recipes in the section.
You might also like
Ingredients
Instructions
Soak the beans overnight and boil them until half done.
Cut the remaining vegetables into wedges and shred the carrots.
Mix everything and cook over moderate heat for about an hour and a half.
Spoon the hot salad into sterilized jars and seal.
It's best to store this salad in a cool place or the refrigerator.
Reviews
There are no reviews yet.