Beans cooked with vegetables in tomato sauce is probably one of the tastiest salads I can preserve. The salad turns out to be very appetizing, rich, sweet and sour to the taste, and moderately salty.

Ingredients:

• Onion – 500 g
• Carrots – 500 g
• Tomatoes – 2-2.5 kg
• Salt – 1 tbsp. l. (to taste)
• Sugar – 100 g
• Allspice peas – 5 pcs.
• Bell pepper – 500 g
• Dry beans – 450 g (boil in advance)
• Garlic – 3 cloves.
• Parsley
• Vinegar 9% – 1 tbsp.

Yield: 3 liters

Preparation:

In a saucepan, heat the oil and fry the diced onion until transparent. Add the grated carrots, fry for 3-4 minutes. Pass the tomatoes through a meat grinder or juicer. Pour into the saucepan. Add salt, sugar, and allspice peas, stir, and bring to a boil. Then add the diced bell pepper. Add the boiled beans, stir.

I cover and cook for 25-30 minutes. Then I grate the garlic, add the chopped parsley and pour in the vinegar, mix. I cook under the lid for another 4-5 minutes.

I spread it out in sterilized jars, close it tightly with sterilized lids, turn it upside down, wrap it in towels and leave it until it cools completely. This preparation is perfectly stored not only in a cool room, but also at room temperature. Cook it, you won’t regret it! Bon appetit to everyone!