Greek appetizer with beans for the winter: a recipe with photos and videos

Greek winter bean appetizer is an easy-to-make and delicious appetizer. All the ingredients for this salad can be found at your summer cottage. This pickle can be served as a side dish for second courses or eaten as a salad. In both cases, this appetizer will not leave anyone indifferent.

Greek winter appetizer recipe with beans and eggplant

This preservation can be served as an independent dish, and used as a dressing for borscht or cabbage soup. And if you heat it up, you get a full-fledged vegetable stew. Preparing a Greek salad is quite simple.

Required ingredients:

600g medium eggplant;
550 gr beans (you can use white, purple or spotted beans);
3 large carrots;
1 kg of tomatoes (better to take sour varieties);
350 gr bell pepper;
Vegetable or olive oil;
150g garlic;
3 tbsp. l. finely ground table s alt;
1.5 cup granulated sugar;
100 ml acetic acid.

Greek salad recipe

Wash the eggplant thoroughly, cut into medium-sized cubes and soak in cold s alted water. Soak the beans overnight, drain and refill the next morning. Cook until done.

Rinse carrots under running water and peel. Then grate. Peel sweet peppers from the core with seeds. Cut into medium sized sticks. Peel the tomatoes and grind in a meat grinder along with garlic cloves.

Put the tomatoes with garlic in a saucepan or cauldron and bring them to a boil. Add acetic acid, granulated sugar, s alt and 3 tbsp. l. oils. Then put the grated carrots and wait until everything boils. Then put the pepper and bring to a boil again. Add eggplant. When the salad comes to a boil, lower the heat and simmer for 35 minutes.

After half an hour, add boiled beans and cook for another 20 minutes. Stir regularly.

Spread the preservation into jars and put them to sterilize for 20 minutes. Then cover with sterile metal lids and roll up. Turn the jars over, cover with a cloth and let them cool to room temperature. Put away in a cold room.

Greek salad recipe:

Greek snack for the winter is prepared with the addition of various vegetables. You can experiment and add any vegetables.

Required ingredients:

1kg white beans;
500g white onion;
Filtered water;
4 small carrots;
1.5 kg bell pepper;
Chili pepper;
1 cup granulated sugar;
200 ml tomato sauce;
Butter (you can take any);
2 small heads of garlic;
Black pepper (you can take ground or peas).

Recipe for a Greek snack with beans for the winter with a photo:

Soak beans overnight in cold water. The next day, change the water and boil it until tender. Boil for about 1 hour. Peel the onion, cut into thin rings and fry until golden brown.

Wash, peel and grate the carrots on the largest grater. It is desirable to fry carrots together with onions. Remove seeds from bell pepper and cut into thin strips. Put all the vegetables in a large saucepan, pour sugar, tomato sauce, oil and ground pepper. Bring to a boil and cook for half an hour. 5 minutes before the end of cooking, add hot chili and chopped garlic.

This winter salad has a lot of nutrients. It is especially good to use it as a dressing for borscht. The snack will give an unusual flavor and aroma.

Greek salad with beans, tomatoes and herbs for the winter

Greek-style bean salad is a great alternative to summer salads. If you add black ground pepper or chili pepper, then the appetizer will turn out to be very spicy.

Required ingredients:

2kg purple beans;
1.5 kg medium tomatoes;
A few large carrots;
500 gr bell pepper;
4 bulbs;
50g granulated sugar;
100g coarse s alt;
1L oil;
Black pepper (better to take ground, but peas will do);
1 tsp vinegar essence;
Several sprigs of dill;
Bunch of fresh parsley;
Cilantro;
100g garlic.

Greek preservation process:

Soak beans for 24 hours in ice cold water. Then change the water and cook until done. Peel the skin from the tomatoes (soak them in hot water for 2 minutes to make the skin easier to remove). Immediately after that, they must be lowered into cold water.

Tomatoes cut into small cubes and fry in a pan in 3 tablespoons of vegetable (or olive oil). Then put the tomatoes in a large saucepan, add the beans to them and cook on the slowest fire.

Chop the pepper into strips and fry in a pan. Then add it to the tomatoes and stir with a wooden spatula.

Chop the onion and fry until done. Peel and grate carrots. Add to cooked onion. Then put these ingredients to the rest of the vegetables in the pan.

Salad is recommended to simmer all the time. Pour sugar, s alt and all other spices into it. Then add vegetable oil and vinegar essence.

Wash greens thoroughly and chop finely. Crush the garlic. Add greens with garlic to vegetables and cook until tender. The total preparation of the snack is about two hours.

Spread the salad into jars and close tightly with lids. They can be refrigerated or stored in the basement.