Greek salad with winter beans

1. Wash the beans, pour them into a deep bowl. Fill with clean cold water. We leave it overnight. We change the water every 3-4 hours.

2. Then drain the water. We put the beans in a large saucepan, pour clean water. We send it to the fire. Cook until half cooked, about 30-40 minutes. After the specified time, remove the pan from the heat. Drain the bean broth.

3. Tomatoes are mine. We cut out the attachment point of the peduncle. Cut tomatoes into cubes. Peel the carrots, then wash them thoroughly under running water. Grate the carrots on a grater. Peel the onion from the husk, cut into cubes.

4. Garlic is also cleaned. We cut each tooth into plates. Remove the seeds and stalks from the chili pepper. When working with hot pepper, you should wear gloves, otherwise there is a risk of getting burned. Cut the chili finely into cubes.

5. Pour part of the vegetable oil into the frying pan, send it to the fire. Fry the onion and carrot for 10 minutes. After that, we put the vegetables in a saucepan with beans. We also send tomatoes, garlic, chili peppers here.

6. Pour the specified amount of salt, pour vinegar and the remaining vegetable oil. We send the pan to the fire, bring it to a boil. At this time, stir continuously. When the mass boils, turn down the heat, cook over low heat for about 20-25 minutes.

7. Prepare the jars: wash, sterilize. Cover the lids with boiling water. We lay out the salad in prepared jars, roll up hermetically with lids. We turn the cans upside down, wrap them with a towel. Leave until completely cooled.

We store the preservation in a dry and dark place. Cellar, basement, storage room - perfect.

Have a pleasant tasting!