Bean Salad with Carrot and Garlic
This bean salad is a hearty winter preserve where boiled beans meet fried carrot, onion, and tomato paste. In taste and look it sits somewhere between bean caviar and a spreadable dip, and raw garlic gives it a pleasant kick. It’s built in big batches, so the recipe is scaled to several kilograms of vegetables at once — 2.5 kg of dried beans is about 5.5 lb.
The beans are the protein base: boiled until soft, then ground together with the garlic, which stays raw here so its aroma survives. The carrot-onion sauté cooks separately with diluted tomato paste — bring it to the body of thick ketchup so the final mix is neither dry nor soupy.
Canning notes
- Soak the beans a few hours before cooking; they soften faster and grind more smoothly.
- Fry the carrots slowly — low heat makes them sweeter and warms the salad’s color.
- Sterilize the filled half-liter (about 1-pint) jars for a full 30 minutes. Beans and carrots are low-acid, so this heat step is non-negotiable for safe storage.
Serve it cold as an appetizer, spread on bread, or as a side to meat.
Part of Ukrainian cuisine — 287 more recipes in the section.
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Ingredients
Instructions
Boil the cleaned beans for 30 minutes in salted water, cool, and put them through a meat grinder together with the garlic.
Chop the onion and carrot and fry them in oil, pour in the tomato paste diluted with boiled water to a ketchup consistency, and stew for 15-20 minutes.
Combine the vegetable mixture with the bean mixture. Salt to taste and stew for another 10 minutes.
Pack into half-liter jars and sterilize for 30 minutes. Seal.
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