Eggplant with beans. Some simple recipes

Both vegetable and bean products are extremely useful for the proper nutrition of people. It has long been noticed that they combine very well in many recipes. And for people who follow diets or fasts, consuming exclusively plant-based foods, such dishes also seem satisfying, since legumes contain a lot of protein. Take, for example, eggplant with beans - a well-known salad. It is good both in fresh form and in winter time it will delight the home with its taste and satiety. And on numerous snowy holidays, eggplant with beans can be safely served as a great snack, with an original and unique taste, and also very rich in vitamins and minerals. And if a certain amount of hot pepper is added there, then there is nothing better for strong alcohol!

Eggplant with green beans

Plain white, less often red green beans are the most used varieties in domestic catering. They are also used mainly in order to cook eggplant with beans for the winter. Recipes may include 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. Interestingly, this recipe is very simple and fairly quick to prepare, unlike its fellow eggplant plus beans, in addition, it does not require long processing, as it uses string beans.

How to cook

1. We take a kilogram of eggplant, wash, clean. We cut in circles, add salt and let drain.
2. We wash the product from bitterness and squeeze it slightly.
3. We take large dishes such as a stewpan, pour a little vegetable oil at the bottom. We lay down the eggplant. Cut the bell pepper into rings (a few peppers without seeds), chopping an onion or two, and put all this stuff in blue.
4. Take a pound of beans in the pods, rinse and stack on top. Can be cut into pieces if too long. From the very top we stack the cubes of tomatoes (three hundred grams).
5. Stew for half an hour on low heat, not stirring in the juice. At the very end of the preparation, add spices to taste and a little salt and hot pepper or chilli.
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 feasts.

Conservation

So, eggplant with beans for the winter. The recipes that exist for their preparation are diverse. And each mistress has some secrets transmitted from mother and grandmother. While there is an opportunity, and the autumn harvests are quite plentiful, we must try to close as many goodies and utilities as possible 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 plain dry white beans. You can take both red and pockmarked. There is not much difference in cooking, the taste is slightly different.

Cooking

1. Take a pound of dry beans and soak it overnight. In the morning, cook until half ready.
2. In a blender or meat grinder, grind 1.5 kg of tomatoes to a puree state, adding two heads of peeled garlic there. 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. Cook the filling in a rather large pan for no more than 10 minutes after boiling over low heat.
4. Half a kilo of Bulgarian pepper we clear from seeds and cut into cubes. Enter the ingredient into the fill.
5. Then there we send a pound of carrots, diced. After slicing, cut 2 kg of blue and send everything to the pan along with the beans. Knead and cook for about half an hour or 40 minutes.
6. In prepared sterilized jars, lay out the eggplant salad with beans for the winter and roll up the boiled lids. Next, we store, like any preservation, in a dark and cool place. In principle, such a sauté can be eaten immediately, without canning, served to the table with meat dishes or as an independent snack.

Eggplant with beans. Recipe with photo

Another recipe for cooking is a free fantasy on the theme of Georgian dishes. In fact, lobio is cooked without blue. But sometimes in its pure form is, although tasty, but quite heavy food for our stomach. Let's try to slightly ease the assimilation of the dish, using eggplant and other vegetables.

1. Soak half a bean overnight and then cook until half-ready.
2. Fry two onions, finely chopped, in vegetable oil. There we add a large carrot, cut into strips.
3. Separately, fry the blue cubes (1 kilogram) in a skillet until brown.
4. In a pan with fry (it should be quite roomy) pour blue and a couple of pieces of bell pepper, cut into small cubes. Then we add the beans boiled in advance there.
5. In a blender, grind a pound of tomatoes and a head of garlic. With this mass, fill the vegetables and fry in one bowl. Stew for 15 minutes on low heat under the lid. In the final, add chopped greens and hops-suneli.
6. To close this dish for the winter, do not throw greens at the end. We put the hot mixture in sterilized jars, and pour a spoonful of vinegar under the lid so that it does not explode. We roll up the lids and send for storage.