Lecho with beans for winter

Step-by-step cooking

1. Step 1:

   

   How to make lecho with beans for the winter? Prepare the products. I usually use dry white beans, but you can also cook with red. Choose juicy, ripe tomatoes, without signs of spoilage and rot. Pepper, if possible, is better to use fleshy, lecho will turn out tastier, and the pieces of pepper in it are juicier. Also, if possible, use fruits of different colors, then the finished dish will look more colorful and brighter.

2. Step 2:

   

   Pre-soak the beans in cold water (preferably overnight). Why soak the beans? Soaked legumes will cook faster and will cause less gas formation in the intestines than non-soaked cereals.

3. Step 3:

   

   Boil the beans until tender in a separate saucepan. It will take about 40-60 minutes, depending on its variety. Flip the beans into a colander to get rid of the remaining water.

4. Step 4:

   

   Rinse the bell peppers, tomatoes and peeled garlic under running water. Cut the pepper in half, remove the stalk and all the seeds.

5. Step 5:

   

   Cut the bell pepper into strips or cubes, as you prefer.

6. Step 6:

   

   Pass tomatoes through a meat grinder or chop in a blender. I didn't have either at hand. To chop tomatoes, I used a grater with large holes.

7. Step 7:

   

   Sterilize the jars in a way that is convenient for you. It is possible in the microwave, in a water bath or in the oven. I usually sterilize in the oven together with the lids (for this, I send well-washed cans and lids to the grill in a cold oven, turn on the "top-bottom" mode, set the temperature to 180 degrees and leave the cans for 20 minutes).

9. Step 8:

   

   Send the twisted tomatoes in a saucepan, and then on high heat. After boiling, reduce the heat to medium and cook the tomatoes for about 15 minutes (sometimes mix them so that they do not burn and boil evenly).

10. Step 9:

    

    Add chopped pepper to the tomatoes, turn the fire back to maximum and cook everything together, stirring occasionally, for about 10 minutes.

11. Step 10:

    

    Next, put the beans, vegetable oil, sugar, salt, crushed garlic and ground chili pepper into the pan (optional). Cook for about 10 more minutes.

12. Step 11:

    

    Pour in the vinegar and cook for no more than five minutes. Try to taste lecho, if something is missing, then add the missing component. Peppers and tomatoes usually always have a different degree of sweetness, you may need more sugar or salt.

13. Step 12:

    

    Put the finished lecho in hot sterilized jars. Close with hot lids.

14. Step 13:

    

    Wrap the inverted jars in a blanket and leave to cool completely. In this way, you will additionally sterilize the covers and check the workpieces for tightness.

15. Step 14:

    

    Lecho is ready. Put the jars in the cellar or in the refrigerator until further use. Bon appetit!