White pickled beans
Description
Homemade preserves keep for a long time. You can marinate white beans without any extras—simply pour marinade over cooked beans. But I’d like to offer a recipe for white marinated beans with tomatoes and onion. You can keep this appetizer in the refrigerator for up to a month. Beans are great because dishes made from them, including marinated ones, can be prepared year-round. So I recommend experimenting! How to marinate white beans? 1. Cover the beans with water and leave for 12 hours. The beans must be completely covered with water. 2. After 12 hours, drain the water, add fresh water, and bring to a boil. 3. While the beans are coming to a boil, peel the onion, cut it in half, and add it to the pot. Add the bay leaves as well. Cook the beans with the onion and bay leaves over medium heat for 1–1.5 hours. If too much water boils away, add more. Drain the cooked beans in a colander. Discard the cooked onion and bay leaves. 4. Squeeze the lemon juice and add 5 tablespoons of olive oil to it. Pour this mixture over the cooked beans. Mix gently. 5. Peel the garlic, slice it into thin pieces, and sauté in the remaining olive oil (5 tablespoons); add washed and dried rosemary sprigs. Add canned tomatoes without skins to the sauté. Stir and let heat through for 20 minutes at a gentle simmer. After 20 minutes, remove and discard the rosemary sprigs—they’ve done their job. 6. Mix the tomato dressing with the beans and let stand for two hours. Marinated white beans are ready! You can store the beans in a closed container for up to four weeks on the bottom shelf of the refrigerator. The preserve is ready for winter storage.