Canned beans with vegetables

Category: Blanks

Ingredients
raw beans	3 glasses
tomato	1.5KG
carrot	0.5KG
bulb onions	0.5KG
Bulgarian pepper	0.5KG
sweet and sour apple (Antonovka)	3 pcs. middle
vegetable oil	250 ml
sugar	200gr.
salt	1 tbsp. the spoon
vinegar 9%	25 ml
bitter pepper	small pod
garlic	3 cloves

Cooking method

I got the recipe for a very tasty salad from our village milkmaid - Aunt Anya. In general, I am somewhat cool about beans. But this recipe is really tasty. Go:
1. Soak the beans overnight. Drain the water, rinse the beans well.
2. Boil the beans until tender, but so that the skin is still intact and put on a drushlag
3. Dice the onion
4. Peel the apple and three on a coarse grater
5. Three carrots on a grater too
6. Cut bell pepper into half rings
7. Pass the tomatoes through a meat grinder or blender
8. Combine onions with carrots and simmer in vegetable oil until the onions are transparent
9. Chop the garlic and hot pepper at random.
10. Combine beans, frying, all other ingredients except vinegar in a saucepan. We cook all this wealth for 20 minutes after boiling. Then pour in the vinegar. Boil for another 5 minutes.
11. We put it in hot jars, roll it up and send it to the heat for the night. All!

The dish is designed for

8-11 cans of 0.5 liters

Time for preparing:

1 hour + soaking

Cooking program:

plate, hands, mv

Note

The salad turns out to be sweet and sour, very rich. You can eat it on its own, or you can use it for borscht, stew or vegetable soup. The quantity is also very decent. But it depends on the type of beans. I did it for the first time with a large white one, so it boiled so that the output turned out to be 12 cans and during the cooking process I had to add tomato juice. And the second time I did it with the usual one - 8 cans came out.