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Monastic salad with beans for winter

Monastery Bean Salad for Winter

An original, tasty, and hearty bean relish to put up for winter. Beyond pickles and cucumbers, there are countless recipes for delicious winter preserves. This monastery bean salad is a surprisingly original one, despite how simple its ingredients and method are. It's a tasty vegetable-and-bean relish, similar in flavor to lecho. Thanks to the beans, it's very filling and satisfying, so you can serve it as a dish on its own, alongside meat or fish, or use it as a base for soups. It keeps well, so it's great to pack along for a snack on a trip.

Snezhana

Recipe author

Composition / ingredients

Servings:

Beans (dried)

500

Carrots

500

Onion

500

Bell pepper

Tomatoes

Garlic

Vegetable oil

100

Salt

Sugar

1.5

Peppercorns

Distilled vinegar (distilled white)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 4 g

Fats 16 % 3 g

Carbohydrates 63 % 12 g

94 kcal

GI: 92 / 0 / 8

Cooking method

Step 1:

Gather the ingredients for the monastery bean salad from the list. Start with the beans: rinse them and soak them in cold water — ideally overnight, so they swell up well.
Step 2:

In the morning, rinse the beans again, cover with fresh cold water, and set over the heat. Bring to a boil, reduce to medium, add a little salt, and cook until half-done, about 25 minutes. Don't let them overcook. Drain and rinse the beans with clean water.
Step 3:

Prep the vegetables. Wash and peel the carrot and either grate it on a medium grater or chop it finely.
Step 4:

Peel the onion and cut it into cubes.
Step 5:

Wash the bell pepper and remove the stem and seeds. Cut it into half-rings or strips.
Step 6:

Wash the tomatoes, cut them into quarters or cubes, and cut out the stem end.
Step 7:

Pour vegetable oil into a skillet or Dutch oven and heat it. Add the carrot and onion and sauté over medium heat for about 5 minutes, until soft.
Step 8:

Transfer the sautéed vegetables to a pot (or leave them in the Dutch oven if that's what you used). Add the bell pepper to the onion and carrot. Stir and simmer about 5 minutes.
Step 9:

Add the tomatoes. Simmer all the vegetables about 5 minutes. Add the minced garlic, sugar, salt, and vegetable oil. Stir and simmer another 15 minutes or so. Then add the beans and vinegar. Stir and cook another 5 minutes.
Step 10:

Right away, spoon the salad into jars you've sterilized. Seal them with lids and leave them to cool upside down, wrapped up. Store the jars in a cool place.
Step 11:

Enjoy!