Canned Fava Bean Salad for Winter

A tasty bean salad to put up as an appetizer for winter! There are many ways to preserve fava beans for the winter. One of the simplest is drying or freezing, but in winter it takes quite a while to turn dried or frozen beans into a dish, and it doesn't come out all that tasty. Bean salads for winter are far more interesting and delicious. There are plenty of recipes for winter salads and appetizers with beans, and you can vary the other ingredients to taste and to what you have on hand—beans aside.

Snezhana

Recipe author

Composition / ingredients

Servings:

Fava beans

Tomatoes

300

Carrots

300

Bell pepper

300

Vegetable oil

150

Sugar

100

Table salt

White vinegar (9%)

Water

150

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 3 g

Fats 32 % 6 g

Carbohydrates 53 % 10 g

98 kcal

GI: 20 / 0 / 80

Cooking method

Step 1:

Gather the ingredients for this bean preserve. Use fresh vegetables: carrots, tomatoes, bell peppers, fava beans, and spices. This salad is a great way to use up less-than-pretty vegetables—homely tomatoes, bell peppers, and oversized carrots. Beans at milk-ripe stage are best; more mature ones have a tough skin.
Step 2:

Shell the beans from their pods.
Step 3:

Cover them with cold water, set over the heat, bring to a boil, reduce to medium, and cook for 15 minutes. Drain, cover with fresh cold water, cook another 15 minutes, and drain. Repeat once more.
Step 4:

While the beans cook, prep the other vegetables. Rinse the bell peppers under running water, remove the stem and seeds, and cut them into strips.
Step 5:

Wash, peel, and grate the carrots on a medium grater.
Step 6:

Wash the tomatoes and cut them into cubes. Use tomatoes that aren't too ripe and are fairly firm, so they don't cook down to paste.
Step 7:

After three 15-minute boils, the beans are ready for the next step—drain them in a colander. By now their distinctive raw smell should be gone and they should be soft. Put the beans and the other vegetables in a large metal pot. Add the sugar, salt, ground black pepper, vinegar, vegetable oil, and water; stir and set over medium heat.
Step 8:

Cook for about an hour, stirring now and then so the vegetables don't scorch. Meanwhile, sterilize the jars—in a water bath or the oven, whichever is easier.
Step 9:

Taste it—almost all the liquid should have cooked off. Once the carrot is soft, take the pot off the heat. Pack the hot salad into the jars and seal them with sterilized lids. Turn the jars upside down, cover them with a blanket, and let them cool at room temperature. Store the jars in a cool place. Enjoy!