Lecho with Beans for Winter

Cooking method

1. Step 1:

   

   How do you make lecho with beans for the winter? Gather your ingredients. I usually use dry white beans, but red ones work too. Choose juicy, ripe tomatoes with no signs of spoilage or rot. Use fleshy peppers if you can—the lecho will taste better and the pepper pieces will be juicier. And if possible, use peppers of different colors so the finished dish looks more vivid and colorful.

2. Step 2:

   

   Soak the beans ahead of time in cold water (preferably overnight). Why soak them? Soaked beans cook faster and cause less digestive gas than unsoaked ones.

3. Step 3:

   

   Cook the beans until tender in a separate pot—about 40–60 minutes, depending on the variety. Drain the beans in a colander to get rid of the cooking water.

4. Step 4:

   

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

5. Step 5:

   

   Cut the bell peppers into strips or cubes, whichever you prefer.

6. Step 6:

   

   Run the tomatoes through a meat grinder or purée them in a blender. I had neither on hand, so I grated the tomatoes on the large holes of a box grater.

7. Step 7:

   

   Sterilize the jars however you like—in the microwave, over a water bath, or in the oven. I usually sterilize them in the oven along with the lids: I put the well-washed jars and lids on a rack in a cold oven, set it to conventional (top and bottom heat) at 355°F (180°C), and leave the jars for 20 minutes.

8. Step 8:

   

   Put the ground tomatoes in a pot over high heat. Once it boils, lower the heat to medium and cook the tomatoes for about 15 minutes, stirring now and then so they don't scorch and cook evenly.

9. Step 9:

   

   Add the cut peppers to the tomatoes, turn the heat back up to high, and cook everything together, stirring occasionally, for about 10 minutes.

10. Step 10:

    

    Next, add the beans, vegetable oil, sugar, salt, minced garlic, and ground chili pepper (optional). Cook for about 10 more minutes.

11. Step 11:

    

    Pour in the vinegar and cook for no more than five minutes. Taste the lecho, and if something's missing, add it—peppers and tomatoes always vary in sweetness, so you may need a bit more sugar or salt.

12. Step 12:

    

    Pack the finished lecho into hot sterilized jars and seal them with hot lids.

13. Step 13:

    

    Turn the jars upside down, wrap them in a blanket, and leave them to cool completely. This gives the lids extra sterilizing and lets you check that the seals are tight.

14. Step 14:

    

    The lecho is done. Store the jars in the cellar or refrigerator until you're ready to use them. Enjoy!