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Bean caviar for the winter

Bean caviar for the winter



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Ingredients for Preparing Bean Caviar for the Winter

  1. Beans 1 kg
  2. Vegetable oil 1 liter
  3. Tomato paste 100 grams
  4. Onion 1 kg
  5. Tomatoes 1 kilogram
  6. Bulgarian red pepper 1 kilogram
  7. 1/2 kilogram carrot
  8. Salt to taste
  9. Pepper to taste
  10. Bay leaf 5-6 pieces
  11. Thyme to taste
  12. Paprika to taste
  • Main ingredients: Beans, Onions, Carrots, Peppers, Tomato

Inventory:

pan, kitchen knife, cutting board, ladle, glass jars with lids, blender

Preparation of caviar from beans for the winter:

Step 1: Cook the Beans.


Rinse beans, pour plenty of water, put on fire and bring to a boil.
When the water boils, add the onion, peeled and cut in half, and a teaspoon of salt to the beans.
Bring the beans to readiness, then drain all excess water from it and cool the beans a little.
Take out the bulb and vybrsyte, we will no longer need it.

Step 2: chop the beans.


Put the cooled beans into a blender and chop them thoroughly, turning it into a homogeneous paste.

Step 3: stew the onions with carrots.


Heat the oil in a large saucepan and throw in it peeled and grated carrots, as well as peeled and diced onions.
Stew vegetables in oil until tender, stirring frequently.

Step 4: add the rest of the ingredients.


Bell pepper must either be baked in the oven or over an open fire until black, cool, peel, and chop the resulting flesh.
Peel the tomatoes and finely chop them, or grate them, in which case you don’t need to peel them, because the peel of vegetables will remain in your hands.
Now add bean paste, peppers, tomatoes, tomato paste, salt, bay leaves, pepper, thyme and paprika to onions and carrots.
Stir everything together and continue cooking over low heat, stirring until caviar is thick enough in consistency.

Step 5: Harvest caviar from beans for the winter.


Arrange the finished bean caviar in clean jars. Close the workpiece tightly and put it in a pan with a kitchen towel at the bottom. Fill with water, drowning jars on 3/4 and bring to a boil. Boil for a few minutes (about 15).
After pasteurization, leave the eggs from the beans to cool, and then put them in storage in the pantry.

Step 6: serve the caviar from the beans.


Bean caviar is usually spread on bread or toast and so eat. Very tasty and satisfying. Great snack, if suddenly there is no time to eat normally. And how good it is to have a bite of a couple of such sandwiches just like that, because I wanted something like that!
Enjoy your meal!

Recipe Tips:

- Be sure to pre-soak the beans overnight, possibly changing the water every 3-4 hours.