Eggplants with beans. A few simple recipes

Both vegetable and legume products are extremely useful for nutrition of people. It has long been noticed 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, since in legumes there is a lot of protein. Take, for example, eggplant with beans - all known salad. It is good and fresh, and in the winter will please home with its taste and satiety. And on numerous snow holidays eggplant 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 also added a certain amount of pepper there, then there is nothing better for strong alcohol!

Eggplants with green beans

Usual white, less often red string beans are 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 this is 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. Cut it in circles, add salt and let it drain.
2. Flush the product from the bitterness and squeeze lightly.
3. We take large dishes such as a saucepan, to the bottom we pour a little lean oil. We lay down eggplants. We chop the bell pepper rings (a few peppers without seeds), crumb a bulb or two, and all this good put on the blue.
4. Take a pound of kidney beans in the pods, washed and stacked from above. You can cut into pieces if too long. From the very top we put tomato cubes (grams three hundred).
5. Simmer for half an hour on a small fire without mixing into the juice. At the very end of the cooking, add the spices to taste and a little salt and sharp pepper-light or chili.
6. Eggplants with green beans and vegetables are ready. You can submit to the table. And you can roll in jars to make vitamins for festive feasts.

Conservation

So, eggplants with beans for the winter. Recipes that exist for their preparation, are diverse. And every mistress has some of her secrets, transmitted from her mother and grandmother. While there is an opportunity, and autumn crops are quite abundant, you should try to close in jars as much as possible of goodies and utilities. This is all, as a rule, not very expensive, but in the winter it will be very tasty! The basic recipe uses ordinary dry white beans. You can take both red and pockmarked. There is no particular difference in the preparation, the taste is slightly different.

Preparation

1. Take a pound of dry beans and soak it overnight. In the morning we cook until half cooked.
2. In a blender or a meat grinder, grind 1.5 kg of tomatoes to a puree state, adding there two heads of peeled garlic. In the same mixture, add a glass of sugar, a couple of spoons of salt, a couple of spoons of vinegar. This will be the fill.
3. Pour boiling in a fairly large saucepan for no more than 10 minutes after boiling on shallow fire.
4. Let's peel a pepper of Bulgarian pepper from seeds and cut into cubes. We introduce the ingredient into the fill.
5. Then we send half a kilo of carrot, diced. After slices, cut 2 kg of blue and send everything into a pan with the beans. We mix and cook for about half an hour or 40 minutes.
6. In the prepared sterilized canisters we spread a salad from aubergines with beans for the winter and roll them with boiled lids. Further we store, like any conservation, in a dark and cool place. In principle, this saute can be eaten immediately, without preserving, serving a table with meat dishes or as an independent snack.

Eggplants with beans. Recipe with a photo

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

1. Pulled beans soaked overnight and cook until half-ready.
2. Two onions are fried, finely chopped, in lean oil. There we add a large carrot, cut with straw.
3. Separately in a skillet to brown fry the cubes of blue (1 kilogram).
4. In the dishes with roast (it should be quite capacious) we pour out the blue and a couple of pieces of Bulgarian pepper, cut into small cubes. Then we also add the beans cooked in advance.
5. In a blender, grind a pound of tomatoes and a garlic head. This mass of poured vegetables and fry in one bowl. For 15 minutes, simmer on a slow fire under the lid. In the finale, we add chopped greens and hops-suneli.
6. To close a similar dish for the winter, do not throw any greens at the end. In the sterilized jars we spread out the hot mixture, and pour a spoonful of vinegar under the lid so that it does not explode. We roll up the lids and send them for storage.