Zucchini and green bean stew for winter

Zucchini and Green Bean Stew for Winter - A Delicious and Practical Recipe

It's time to prepare for winter! During this period, when fresh vegetables are at hand, it's the perfect moment to practice our culinary skills and preserve the taste of summer. Zucchini and green bean stew is one of my favorite canning recipes, not only because it's easy to make, but also because it's extremely tasty and versatile. Throughout the winter, this stew will become the perfect ally for quick meals, especially on fasting days or when time doesn't allow us to cook.

Useful Information:
- Preparation time: 30 minutes
- Cooking time: 1 hour
- Total time: 1 hour and 30 minutes
- Number of servings: 8 liters of stew
- Nutritional benefits: rich in vitamins, minerals, and fiber, this stew is a healthy, low-calorie option ideal for a balanced diet.

Ingredients:
- 2 kg fresh green beans
- 2 kg zucchinis
- 500 g onion
- 1 kg root vegetables (carrot, parsnip, parsley root, celery)
- 250 ml sunflower or olive oil
- water (enough to cover the vegetables)
- salt to taste
- freshly ground pepper
- 1-2 tablespoons dried thyme
- 1-2 tablespoons oregano or marjoram
- 2-3 bay leaves
- 500 g tomato paste or puree

Preparing the stew:

1. Preparing the ingredients: Start by cleaning the vegetables. Wash the green beans well and cut them into pieces about 3-4 cm long. Peel the zucchinis (if they have tough skin) and cut them into cubes. Finely chop the onion, and grate or dice the root vegetables.

2. Sauté the onion: In a large pot, add the oil and heat it over medium heat. Add the chopped onion and sauté it lightly until it becomes translucent, being careful not to fry it too much to avoid a bitter taste.

3. Add the root vegetables: Put the chopped root vegetables in the pot and mix them with the onion. Occasionally drizzle a little boiling water to help the vegetables cook evenly without frying. This step will add moisture and improve the texture of the stew.

4. Including zucchinis and beans: Once the root vegetables have started to soften, add the green beans and zucchinis. Fill with boiling water until all the vegetables are covered. Cover the pot with a lid and let the stew simmer over medium heat, stirring occasionally.

5. Seasoning: After about 30 minutes, when all the vegetables are well cooked, add the tomato paste. Mix well to integrate the flavors. Then, add salt, pepper, thyme, oregano (or marjoram), and bay leaves. Be careful not to boil the bay leaves for more than 15 minutes to avoid a bitter taste.

6. Sterilizing jars: While the stew is simmering, prepare the jars. Wash them well and place them in a preheated oven at 180°C for 5-6 minutes to sterilize. This step is essential to prevent spoilage of the preserves.

7. Filling the jars: When the stew is ready, fill the hot jars with hot stew. Make sure to leave a little space at the top for expansion. Screw the lids on tightly and place the jars back in the oven for another 5-6 minutes at the same temperature.

8. Cooling the jars: Turn off the oven and let the jars cool inside with the door slightly open. This trick will help create a vacuum, essential for preserving the jars.

9. Labeling and storing: Once the jars have completely cooled, label them with the date and contents, then store them in a cool, dark place like a pantry or balcony.

Variations and serving suggestions:
The zucchini and green bean stew can easily be personalized. You can add other vegetables, such as peppers or eggplants, for a different taste. Additionally, you can serve it with toasted bread croutons or a portion of boiled rice, and for an extra touch of flavor, add fresh herbs (parsley or dill) before serving.

Frequently asked questions:
- Can the stew be frozen? While it's better to preserve it in jars, you can freeze the stew in small portions. Make sure to let it cool completely before placing it in freezer bags.
- How long can the jars be stored? If properly sterilized and stored, jars can be kept for up to 1 year.
- Can I use frozen vegetables? It is recommended to use fresh vegetables for optimal taste, but you can also use frozen vegetables in their absence.

I hope this zucchini and green bean stew recipe will make your winter more enjoyable and tasty! By preparing preserves in advance, you will enjoy the taste of summer even on the coldest days. Enjoy your meal!

 Ingredients: For an 8-liter pot: 2 kg green beans 2 kg zucchini 500 g onion 1 kg root vegetables (carrot, parsnip, parsley, celery) 250 ml oil water salt pepper thyme oregano or marjoram 2-3 bay leaves 500 g tomato paste or puree