Composition / ingredients
Cooking method
1. Soak the beans overnight, and then boil until half cooked.
2. Peel the tomatoes, scalding them.
3. Peel the carrots, peppers, garlic and onions.
4. Cut all the vegetables into small cubes.
5. Put the chopped tomatoes in a cauldron, add the beans, stir, put on fire and simmer for 30 minutes.
6. Pour the oil into a large bowl and add salt, sugar, onion, sweet pepper, carrot, mix and cover. Put it to stew until ready. Stir, cook under the lid, make sure that it does not burn.
7. When the vegetables in the bowl are ready, add the beans and tomatoes to them. Stir and add the vinegar essence. Mix and taste. Bring to taste if necessary.
8. Add garlic and hot pepper. Simmer for 10 minutes.
9. Place in sterile jars, seal, turn over, wrap and let cool completely.
Enjoy!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Beans - 328 kcal/100g
- White beans - 352 kcal/100g
- Fiery red beans - 23 kcal/100g
- Fresh frozen beans in a package (300 g.) - 102 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Chili pepper - 40 kcal/100g
- Acetic essence - 11 kcal/100g
