Vegetable Caviar with Beans and Basil Recipe
A light vegetable dish, I added Basil, lemon juice and some cloves. In hot form-garnish. Cold-appetizer. For sandwiches and soups. You can prepare for the winter. Light sourness from lemon, Basil and clove flavor give the dish a pleasant aftertaste.
Servings
6
Cook Time
80minutes
Servings
6
Cook Time
80minutes
Ingredients
Instructions
  1. Pre-soak the beans in cold water for 3-4 hours, rinse, pour cold water, put on fire. After boiling, cook for 30 minutes, then flip into a colander, rinse with cold running water, pour water again, put on fire and cook until “al dente”. Wash the tomatoes, make cross-shaped incisions in the upper part, put them in a bowl and pour boiling water over them.after 15 minutes, drain the hot water and hold it under cold water for a while, clean it. Peel the onion, carrot, and garlic, wash and dry. Remove the seeds and webbing from the bell pepper.
  2. Grate onion, carrot and bell pepper on a coarse grater or cut into small strips.
  3. In a deep frying pan / cauldron or saucepan / heat 100 g of vegetable oil. Chop the garlic and send it to the hot oil along with the cloves, stirring. The oil will take on the aroma of spices.
  4. When the garlic is browned, add the onion and carrot and saute over medium heat for 10-15 minutes.
  5. Carrots and onions are limp, add to them prepared beans, diced tomatoes and water. Stir, cover and simmer for an hour, stirring occasionally, so that the vegetables cook evenly.
  6. Then add salt, sugar, freshly squeezed lemon juice, ground black pepper, add bell pepper, stir, simmer for 15-20 minutes.
  7. Chop the Basil together with the thin stalks,
  8. add to the vegetables. Stir, cover and simmer over low heat.
  9. If you use the dish immediately, you can boil it for 5 minutes after adding the greens (try the beans, they should be soft), remove from the heat, and let it brew. The dish is ready.
  10. If you decide to make a preparation for the winter, add herbs, pour in another 50 g of vegetable oil, simmer for another 40 minutes. Turn down the heat to a minimum so that the mass boils slightly, and put the vegetables in hot sterilized jars. When you lay out, try to distribute the juice evenly in all the jars, because the beans will still absorb it. Wrap with hot, dry lids. You do not need to turn over the cans, just wrap them in a “fur coat”, after a day you can put them in a cool place for storage. From these products, the finished caviar turned out to be 3.2 kg.
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