To prepare a delicious green bean preserve, we start by washing and carefully cleaning the green beans, ensuring they are fresh and crunchy. We break them into suitable pieces, about 5-6 cm long, so they cook evenly. Next, we clean the onion and bell peppers, slicing them thinly and keeping each in a separate bowl to facilitate assembly. Then, it’s time to deal with the tomatoes: we lightly score their skin and place them in a pot of hot water for a few minutes, which will make peeling easier. Once peeled, we slice them and set them aside.
Next comes an essential part of the recipe: chopping the greens. We finely chop the celery and parsley leaves, adding extra flavor and freshness. Now that all the ingredients are prepared, we can move on to assembly. We take a large pot, with a capacity of about 20 liters, and start forming the layers. We begin with a first layer of green beans, which we cover with a layer of bell peppers, followed by onion, tomatoes, and finally, the chopped greens. Over each layer, we add a pinch of salt to enhance the flavor of the vegetables. We continue this layering process, repeating the order of ingredients until all are used. We ensure that the last layer is always green beans, which will become the delicious base of the preserves.
To finish the dish, we pour 250 ml of olive oil on top, cover the pot with a lid, and bring it to a boil over medium heat. The green beans will be considered ready when the top layer is well cooked and aromatic. Using a spoon, we carefully take from the mixture and place it into previously sterilized jars. Each jar will receive a knife tip of salicylic acid (preservative powder) to ensure optimal preservation. Finally, we add the juice that resulted during boiling into each jar, filling them to the brim. We seal the jars and wrap them in blankets to cool slowly, leaving them like this until the next day. After this period, we carefully place them in the pantry, where they will stay in a dry and cool place.
This green bean preserve is extremely versatile, being ideal for quickly preparing a soup, a stew, a low dish, or even a fasting meal, perfect when time is limited. Enjoy it with your loved ones and savor every bite!
Next comes an essential part of the recipe: chopping the greens. We finely chop the celery and parsley leaves, adding extra flavor and freshness. Now that all the ingredients are prepared, we can move on to assembly. We take a large pot, with a capacity of about 20 liters, and start forming the layers. We begin with a first layer of green beans, which we cover with a layer of bell peppers, followed by onion, tomatoes, and finally, the chopped greens. Over each layer, we add a pinch of salt to enhance the flavor of the vegetables. We continue this layering process, repeating the order of ingredients until all are used. We ensure that the last layer is always green beans, which will become the delicious base of the preserves.
To finish the dish, we pour 250 ml of olive oil on top, cover the pot with a lid, and bring it to a boil over medium heat. The green beans will be considered ready when the top layer is well cooked and aromatic. Using a spoon, we carefully take from the mixture and place it into previously sterilized jars. Each jar will receive a knife tip of salicylic acid (preservative powder) to ensure optimal preservation. Finally, we add the juice that resulted during boiling into each jar, filling them to the brim. We seal the jars and wrap them in blankets to cool slowly, leaving them like this until the next day. After this period, we carefully place them in the pantry, where they will stay in a dry and cool place.
This green bean preserve is extremely versatile, being ideal for quickly preparing a soup, a stew, a low dish, or even a fasting meal, perfect when time is limited. Enjoy it with your loved ones and savor every bite!
Ingredients
5 kg green beans, 2 kg tomatoes, 500 g bell peppers, 4 pieces of onion, 1 bunch of celery leaves, 2 bunches of parsley leaves, 250 ml oil, non-iodized salt (bulk) to taste, salicylic (or preservative powder)