Homemade lecho from bell peppers and beans for the winter

It will appeal to everyone: both those who have begun to study the art of healthy homemade preparations, and those who have been canning at home for a long time.

What you will need:

• ripe tomatoes of any variety – 4 kg;

• bell pepper – 1 kg;

• onions – 1 kg;

• tomato paste – 2 tbsp;

• sunflower oil – 250 ml.;

• sugar - 0.5 kg;

• salt – 2 tbsp;

• beans – 1.5 kg.

Let me remind you that the success and reliable guarantee of winter preparations is the correct Preparation containers. Therefore, the first thing to do is to prepare small jars well for canning and only after that we begin to make the preparation itself.

How to cook lecho with beans for the winter

We cut the tomatoes into not very large pieces.

Cut the pepper (if you take yellow or green, your lecho will look more beautiful and appetizing) into several parts, and then into cubes as in the photo.

Onion - in half rings. To protect yourself from tears, you can rinse the knife in running water.

Place the vegetables in a clean large saucepan, add sugar, salt, add oil, and stir.

When the salad boils, reduce the heat to medium and cook for 1 hour, remembering to stir from time to time.

Next, add the beans, pre-soaked and boiled until half cooked, and cook for another 60 minutes.

Check the beans for readiness and cook if necessary.

Pour into jars, roll up the lids, also sterilize them, turn them over and cover them with a warm blanket until they cool completely.

Delicious homemade lecho with beans is ready! Like all marinades, it should be stored in a cellar or any dark and cool place.

Serve with potatoes, porridge, pasta or as a separate dish.