Lecho with beans, recipes from simple to exclusive. Canned lecho with beans for the winter: a great billet

Lecho with beans, recipes from simple to exclusive. Canned lecho with beans for the winter: a great billet

For the cuisine of the peoples of the south of Europe, lecho is the same thing as for Russian fermentation, and for the inhabitants of the seaboard fish and seafood.

The recipe for lecho is simple: tomatoes, onions and bell peppers are the basis, and all other ingredients are a matter of taste and personal preferences. See something familiar?

Yes, that's right, classic ketchup is also a kind of lecho, spicy, savory.

As we used to use it as a sauce for different side dishes, so lecho approaches many dishes.

Try to make according to our recipes lecho with beans, this is a hearty and mostly low-calorie dish, and the spices and the seemingly insignificant additives diversify it so much that it is hard to believe that all this is lecho!

Lecho with beans for the winter - general principles of cooking

• always wash all vegetables well under running water;

• dry beans, pre-soaked for a period of 8 to 24 hours, depending on the variety, it is always cooked until ready;

• asparagus beans are blanched;

• Tomatoes in a dish are used only in a ground form, any method at your discretion is suitable for this, most often they use a meat grinder or a blender.

Lecho with beans for the winter

On the shelves with summer blanks there is a place for a hearty recipe for bean stew in a delicate sauce. The simplest recipe of the most affordable products.


• Bulgarian sweet pepper - 2.5 kg.;

• white beans - 800 gr .;

• tomatoes of any red or pink varieties - 4.5 kg;

• onions - 0.5 kg;

• sugar - 8 tbsp. spoons "with a hill";

• coarse salt - 2 tbsp. spoons "with a hill";

• table vinegar - 100 gr .;

• half a liter of vegetable oil.

Cooking Method:

1. From the ground tomatoes, remove the seeds and skin pieces, rubbing through a colander.

2. Cut the top of the pepper, free it from the insides, and shred with a large longitudinal straw. 3. The resulting vegetable mass is placed in a large container and set to heat above average, until boiling.

4. Lay the onion and pepper.

5. When the tomato boils again, you need to slightly reduce the heat and cook for 25 minutes. with a weak boil.

6. Gently pour in the oil, salt, add sugar, mix.

7. Lay the pre-cooked beans and continue cooking for another quarter of an hour.

8. Pour the vinegar and cook under the lid until ready for about 8-10 minutes. with very low heat.

9. Lecho is ready for layouts for banks.

Lecho with colored beans, based on the Georgian “Lobio”

Haricot colored varieties have their own taste, which adds richness to classic lecho tones. And coriander and garlic improve the flavor and make a spicy note in the sauce.


• colored beans - 500 gr .;

• 6 large bulbs;

• half a kilogram of carrots and tomatoes;

• fleshy sweet pepper - 4 pieces;

• vegetable oil for frying;

• salt;

• ground black pepper;

• ground coriander;

• garlic - 2 heads;

• green onions - 1 bunch.

Cooking Method:

1. Soak the beans for 12 hours, changing the water to fresh every 4 hours.

2. Wash the swollen beans, pour boiling water over it and boil until ready.

3. Blanch the tomatoes, peel them off, crumble into small cubes.

4. Divide the onion into rings, 3-5 mm thick, then cut them from the edge to the middle to form “half rings”.

5. Remove the seed box from the pepper and chop into large strips.

6. Grate carrots on a grater with large cells.

7. Push peeled garlic through a press.

8. In a deep frying pan, or a kettle, heat the vegetable oil.

9. Pour onion, fry until brown and select in a separate bowl, put carrots in oil and fry slightly.

10. Put tomatoes into roasted vegetables. We keep on average heating 1/3 hours.

11. Put boiled beans, garlic, salt, pepper, sprinkle 5-7 grams in the pan. ground coriander and continue cooking at the same temperature. 12. After 20 minutes lecho ready.

13. Remove the dish from the heat and, wrapped, leave to infuse for one hour.

14. Put lecho on a dish and sprinkle with chopped green onions.

Lecho with beans and eggplants

Lecho is a kind of dish that can be improved endlessly using all new products. Do you have eggplants? Wonderful! Let's diversify today's leco with them.


• 2 kilograms of medium-sized eggplant;

• sweet meaty pepper - 1 kg;

• Asparagus beans - 2 kg;

• carrots - 1.2 kg;

• 2 heads of garlic;

• ripe tomatoes, meaty varieties - 3.5 kg;

• refined vegetable oil - 250 ml;

• 9% table vinegar - 300 ml;

• salt - 40 grams, then to taste;

• granulated sugar - 0.5 glass;

• three bay leaves;

• several pea-scented peppercorns.

Cooking Method:

1. Washed and dried eggplants form rings of 10-15 mm thick. Layer out in layers in a colander, sprinkling each layer with a small amount of salt. Put under the yoke to glass unnecessary bitterness. After an hour, the eggplants should be washed and dried with a paper towel.

2. Lightly fry the eggplants in a well-heated pan with a small amount of vegetable oil. No need to bring to readiness, requires a rosy fragrant crust.

3. Carrots harvested circles.

4. Asparagus beans divided into 2-3 parts.

5. To make carrots and beans more tender, they should be blanched quickly.

6. Pepper, preferably varieties of red, clean from seeds and prepare large rings. Put peppers, toasted eggplants, beans and carrots in a saucepan or cauldron.

7. Salt the tomatoes, add sugar, vinegar, garlic and mix everything thoroughly until the bulk components dissolve.

8. Pour the resulting marinade on the laid vegetables.

9. Top put bay leaf, allspice and black pepper peas.

10. Soak at low boiling for 25 minutes. 11. Ready lecheo pour into pre-prepared jars and sterilize up to half an hour.

12. Roll up.

Lecho with Asparagus Bean

Foreign with good taste? Well, of course, we are talking about asparagus beans, in a spicy tomato sauce with carrots and bell peppers.


• Asparagus beans - 2.5-3 kg;

• onions - one and a half kilograms;

• sweet pepper - one and a half kilograms;

• carrot, better variety “Korolyok” - 1.2-1.5 kg .;

• refined oil - one glass;

• salt - 1.5 tablespoons;

• sugar - 1.5 tbsp. spoons;

• 0.9% vinegar - 1.5 tbsp. spoons;

• tomato juice - 600 ml.

Cooking Method:

1. Bean pods divided into pieces 3-4 cm long.

2. Tomato juice, you can use the purchase or prepare yourself from a kilogram of tomatoes.

3. Shredded carrots chop into thin strips.

4. Onion cut into thin rings.

5. Cut the sweet pepper into small unequal-sized pieces.

6. Pour water into a large container and bring to a boil.

7. Pour out the beans and cook for 7-8 minutes.

8. Remove the boiled beans from the water and cool. Transfer to a suitable container.

9. Pour in vegetable oil, tomato juice.

10. Pour onions and carrots.

11. Add salt, sugar and stew with low heat.

12. After 20 minutes, pour in vinegar and mix well. Cook until ready for another 2-3 minutes.

13. Finished lecho immediately after removal from the stove to pour on the banks and roll up.

Fast lecho with beans in a slow cooker

When a person invented a multicooker, the recipes for Leco counted for centuries. And if you combine folk traditions and modern technology? Well, you decide how tasty it is, but everything is prepared very quickly.


• tomatoes - 2.5 kg;

• onions - 4 heads;

• white beans, or colored - 250-300 gr .;

• peeled garlic - 5 teeth;

• Vinegar 9% - 2 tablespoons;

• salt coarse - 25 gr .;

• granulated sugar - 1/2 cup;

• refined oil - 120 ml. Cooking Method:

1. Soak beans overnight, rinse well and boil until cooked.

2. Blanch the tomatoes, remove the skin and chop.

3. Crumble the peeled onions into small cubes.

4. Crushed garlic in a mortar, or grate with a fine grater.

5. Flesh Bulgarian pepper nashinkovat medium-sized straws.

6. In the bowl of the multicooker, shift the prepared vegetables: chopped tomatoes and onions, peppers. Pour sugar, salt, put boiled beans and crushed garlic.

7. Mix the contents of the bowl.

8. Cook with the “Quenching” mode set for one hour.

9. Pour the vinegar, and incubate for 15-20 minutes in the “heating” mode.

10. Ready lecho lay in jars and roll covers.

Spicy vegetable lecho with beans

Well, what if we add a soft and tender zucchini and hot hot pepper to a classic recipe? Such options are very popular in Bulgaria, from where they migrated to the Mediterranean coast and to us. In the southern republics of the USSR, according to a similar recipe, wonderful inexpensive canned food was produced.


• sugar bean beans - 180 gr .;

• tomatoes - 800 gr .;

• onions - 7 pcs .;

• Bulgarian pepper - 6 pcs .;

• zucchini - 400 gr .;

• red hot pepper - 1 pod;

• salt - 1 teaspoon with a hill;

• sugar to taste;

• vegetable oil or lard for frying;

• greenery.

Cooking Method:

1. Prepare vegetables. Cut the onion into rings, chop the sweet pepper along the straws, peel the tomatoes and crumble. Zucchini chop straws.

2. Pour the onion in hot oil or lard and fry until light of amber color.

3. Add chopped pepper. Simmer, covered with a lid on medium heat for a quarter of an hour.

4. Pour in tomato paste, with salt and granulated sugar dissolved in it.

5. Put the zucchini, cut into strips, red hot pepper, previously rubbed on a grater. Mix everything well. 6. After 15 minutes, add boiled beans.

7. Continue to simmer until tender.

8. When serving, sprinkle with finely chopped dill and parsley.

Hunting lecho with white beans and smoked sausages

The recipe for those hunters who were not lucky today to sit around the fire with their comrades. Let's hope that your hostess is more fortunate and she has some simple products and smoked products.


• sugar bean varieties - 250 grams;

• sweet pepper - 7 pieces;

• tomatoes of fleshy varieties - 4 pieces;

• onions - 3 medium heads;

• 3 cloves of garlic;

• ground paprika;

• ground pepper;

• smoked bacon - 200 grams;

• hunting sausages - 250 grams;

• salt;

• sugar.

Cooking Method:

1. Cut the bacon into small pieces. Place in a frying pan and slowly heat the fat from it. Remove the bacon bits on a separate plate.

2. Onions are crushed into rings, fry until golden in a frying pan with melted fat.

3. Pour a little paprika into the fried onion and quickly mix with weak heat.

4. Put the peppers, peeled and cut into small pieces.

5. When the pepper changes color and becomes softer, put tomatoes in the pan without the skin.

6. Cook with a little heat and the lid closed, periodically gently stirring.

7. After 20 minutes, remove the lid and add the bacon, boiled beans and cut into several pieces of hunting sausages. Salt, pepper to taste. Cover and stand for another quarter of an hour.

8. At the end of cooking, add garlic grated into the dish.

Lecho with grapes

Fans of original tastes can gird aprons and armed with pockets. A tasty dish, in which there is an unexpected aroma of grapes, and a rich flavor of spicy spices will be a good reward for your time spent.


• white beans, sugar - 100-150 grams; • white grapes, sour varieties - 500 grams;

• medium-sized zucchini - 2 pcs .;

• Bulgarian pepper - 3 pcs .;

• tomatoes - 800 grams;

• garlic - 8 teeth;

• tomato paste - 2 tablespoons;

• red pepper, medium pod;

• refined sunflower oil - 80 ml;

• apple vinegar;

• dried basil;

• peppercorns.

Cooking Method:

1. Bulgarian pepper bake in the oven and peel, form into cubes.

2. Cut each zucchini lengthwise, into several parts, and further into small cubes.

3. Pasta tomato paste in vegetable oil.

4. Crushed tomatoes poured into a deep container with a thick bottom, heat, bringing to a slight boil.

5. Add spiced tomato paste, chopped pepper, chopped half of hot pepper, zucchini.

6. Salt, throw 5 black peppercorns and bring to a boil.

7. Reduce heat and simmer.

8. Crunch the grapes and separate the juice.

9. Finely minced garlic.

10. After 10-15 minutes, pour in oil and grape juice.

11. Add boiled beans. Add 3-4 pinches of basil and garlic, add a tablespoon of apple cider vinegar. Stew for 15 minutes.

12. We get banks and close.

Lecho with beans - tricks and tips

• Beans must be soaked in cold water overnight. Water change 3-4 times.

• when boiling beans, do not add salt to the water, then the beans will cook much faster;

• A pressure cooker, or a slow cooker with a pressure cooker function, will save you time when cooking beans.

• Coriander, very often used in cooking beans, just in place and in our recipes. If you add it in the middle of “hot” cooking, then the dish takes a rich, “satisfying” taste, and if you put a little and immediately remove it from the heat, the lecho will become spicy.

• Coriander is Cmin's best friend. In duo with beans, this duet is very good, if the dish is served immediately on the table and hot. Do not put cumin in canned food, the result will be poorly predictable. • It will be easier to remove the skin from tomatoes if you make an incision in the area of ​​the stem and hold the fruit in boiling water for 2 minutes. Then cool with cold water.

• banks for canning lecho should be washed with baking soda or soap;

• lids for seaming need to boil for 5 minutes with a strong boil, and dry well, putting them on a clean towel;

• Lecho rolled up in cans will be kept longer if the cans are put down with covers after seaming and covered with a blanket until they cool down;

• garlic in lecho, intended to be served at the table, it is advisable to put 1-2 minutes before the end of cooking. In this case, the dish will be more fragrant;

• It is undesirable to use frozen green beans, it will quickly melt and can turn into porridge.

One recipe - many dishes! If fresh lecho with beans is served hot, or allowed to cool to room temperature, you will have two different leco. If you give it a brew, you will receive three more separate dishes: chilled, from the refrigerator, snack; cold dish - side dish; heated tender lecho, which is different from freshly prepared.

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