Eggplants with beans. A few simple recipes

Both vegetable and bean products areextremely useful for nutrition of people. It has long been noted that they are very well combined in many recipes. And people who follow a diet or posts that use only vegetable food, such dishes seem even nourishing, as in legumes contains a lot of protein. Take, for example, eggplant with beans - all known salad. It is good and fresh, and in the winter will make your home tasteful and satisfying. And on numerous snowy holidays eggplants with beans can be safely served to the table as a wonderful snack, which has an original and unique taste, besides it is very rich in vitamins and microelements. And if there is an added amount of pepper there, then there is nothing better for strong alcohol!

Eggplants with green beans

Usual white, less often red string beans -the most used varieties in the domestic public catering. They are used mainly to prepare eggplants with beans for the winter. Recipes for cooking can have several options, but the primary ingredients remain unchanged. Sometimes the recipe is supplemented with some success and other vegetables: carrots and onions, zucchini and tomatoes, for example. But these are the details. It is interesting that this recipe is very simple and quick enough in its preparation, in contrast to its fellow salad "eggplant plus beans", in addition, it does not require long processing, because it uses string beans.

How to cook

1. We take a kilogram of eggplant, mine, we clean. We cut them in circles, add salt and let them drain.
2. Flush the product from the bitterness and squeeze lightly.
3. We take large dishes such as a saucepan, to the bottompour some vegetable oil. Fold down the eggplants. We cut the Bulgarian pepper into rings (several peppercorns without seeds), crumble an onion or two, and put all this stuff on the blue ones.
4. Take a pound of beans in the pods, washed and laid on top. Can cut into pieces if too long. From the very top we put the cubes of tomatoes (three hundred grams).
5. Stew for half an hour on low heat without stirring in the juice. At the very end of cooking, add spices to taste and a little salt and hot pepper or chili.
6. Eggplant with green beans and vegetables are ready. You can serve to the table. And you can roll up in jars so that there are vitamins for festive meals.

Preserving

So, eggplants with beans for the winter.Recipes that exist for their preparation, are diverse. And each housewife has some secrets of her own, transmitted from her mother and grandmother. While there is an opportunity, and the autumn harvests are quite abundant, it is necessary to try to close as much as possible goodies and usefulness in jars. It’s all worth it, as a rule, not very expensive, but in winter it will be very tasty! The basic recipe uses ordinary dry white beans. You can take and red, and pockmarked. There is no particular difference in cooking, the taste is slightly different.

Preparation

1. Take a pound of dry beans and soak it overnight. In the morning, cook until half ready.
2. In a blender or grinder, grind 1.5 kgtomatoes to a state of mashed potatoes, adding there two heads of peeled garlic. In the same mixture, add a glass of sugar, a couple of tablespoons of salt, a couple of tablespoons of vinegar. This will be the fill.
3. Boil the pot in a fairly large saucepan no more than 10 minutes after boiling over low heat.
4. A pound of Bulgarian pepper cleaned of seeds and cut into cubes. Enter the ingredient into the pot.
5. Then send half a kilo of diced carrots to the same place. After slicing, cut 2 kg of blue and send everything to the pan along with the beans. Knead and boil for about half an hour or 40 minutes.
6. In prepared sterilized jarslay out an eggplant salad with beans for the winter and roll up the boiled lids. Next, store, like any preservation, in a dark and cool place. In principle, such a sauté can be eaten immediately, without preserving, serving to the table with meat dishes or as an independent snack.

Eggplant with beans. Recipe with photos

Еще один рецепт приготовления – вольная фантазия on the subject of Georgian dishes. In general, lobio is prepared without blue ones. But sometimes in its pure form is, although tasty, but rather heavy food for our stomach. Let's try to slightly facilitate the absorption of food, using eggplant and other vegetables.

1. Soak half a kilo of beans for the night and then cook until semi-finished.
2. Fry two onions, finely chopped, with vegetable oil. There we also add a large carrot, cut into strips.
3. Separately, fry cubes of blue (1 kilogram) in a frying pan until brown.
4. Pour the blue and a couple of pieces of bell pepper, cut into small cubes, in a bowl with fried (it should be quite roomy). Then add boiled beans in advance.
5. In a blender grind half a kilo of tomatoes and a headgarlic. With this mass, pour vegetables and frying in the same container. Stew for 15 minutes simmered under a lid. In the final, add chopped greens and hops-suneli.
6. To close a similar dish for the winter, greens inend not throwing. In a sterilized jars lay out the hot mixture, and pour a spoonful of vinegar under the lid so that it does not explode. Lidded and sent to storage.