Description
Great preparation for the winter of green beans. Very tasty salad. It can be served as a cold appetizer and a hot dish as if to warm up. In the post harvesting just the "lifesaver" because the salad is very hearty and versatile!
Ingredients
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Green beans
3 kg
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Tomato
1.5 kg
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Pepper
0.5 kg
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Garlic
200 g
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Vegetable oil
300 ml
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Sugar
100 g
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Salt
60 g
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Cilantro
3 coup
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Vinegar
80 ml
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Spices
1 Tbsp
Cooking
The products that we need. My their and prepare. Clean the beans (remove ends, freed from the lateral fibers). Bell pepper remove stalks and seeds, the tomatoes are cleaned from stalks (reserve the skins). Peel the garlic.
Beans cut into small pieces 3-4 cm
Bulgarian pepper RUB on a medium grater. Tomatoes and garlic passed through a meat grinder (you can grind in a blender but a grinder is faster and easier).
Greens finely chop.
In a large saucepan, combine the tomatoes, garlic, salt, sugar, vegetable oil, vinegar. All mix well and put on fire.
Bring the mass to a boil, add kidney beans and bell pepper, stir well, diminish the heat to low and cook the lettuce for 1 hour on low heat under a lid.
15 minutes before the end of cooking, add fresh herbs and spices, mix well.
Ready salad spread while still hot in sterilized jars and preserve. All, salad is ready! From the specified mass products I got 10 cans (5 cans of 0.7 liters and 5 cans of 0.5 liters).
Kept the salad nice and long. Eaten very quickly).
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