Preservation has always been the best way out in case of cold weather or unforeseen situations when you can simply open blanks from fresh vegetables or fruit and use in cooking.
Red, white, spotted or green beans are legumes that almost everyone loves. These fruits saturate well and benefit our organisms. Moreover, it is necessary to think in advance about how to prepare it for the winter.
Classic recipe
Beans and chickpeas are especially healthy foods, rich in substances that ensure the functioning of the human body one hundred percent. vitamins, a large number of protein, carbohydrates, starch and various minerals are found in these legumes. If you regularly eat them, then your health, well-being and mood will noticeably improve.
In practice, scientists have already verified that canned beans are a versatile product that not only perfectly complements meat and fish dishes, but can also replace them, which is actively used by vegetarians and vegans.
Beans are very low-calorie for a dish with such a usefulness index, namely 90 kilocalories per hundred grams of product. Low the nutritional value allows you to use beans in any form diet food and not only, because beans are ahead of many other products in terms of the quality of easily digestible protein. Canning is not only tasty, but also simple.
To prepare beans for the winter in this way, several simple products and a little time to achieve a fantastic result.
Ingredients:
- kilogram of beans;
- three and a half liters of water;
- one hundred grams of salt;
- one hundred grams of sugar;
- three teaspoons of nine percent vinegar;
- Bay leaf taste;
- cloves, allspice to taste.
Cooking step by step:
- 1. Pure beans are poured with water, left for two hours if the product is fresh. If the vegetable was dried, then you need to leave it for the whole night.
- 2. When the right time has passed, the liquid is drained, the water specified in the recipe is refilled, all the spices, sugar and salt are poured in, sent to the fire.
- 3. First there should be a strong fire, and when the beans boil, it can be reduced. On average, it takes two hours to cook. After that, vinegar is added to the pan, boiled for a couple more minutes and removed from the stove.
- 4. Still hot beans need to be laid out in pre-prepared jars, pour marinade, roll up the lids.
- 5. Banks must be kept under a blanket until cool, then put in a cold place for storage.
With such beans, you can quickly cook borsch, salads, lobbies, serve just like that or in combination with stews.
Beans in their own juice
Products for cooking:
- kilogram of beans;
- half a kilogram of onions;
- half a kilogram of carrots;
- odorless sunflower oil - two hundred milliliters;
- three tablespoons of vinegar;
- salt, sugar and other spices to taste.
The beans are first soaked in water overnight. During infusion, the water needs to be changed several times. Wash the beans in the morning. At this time, the onion is cut into half rings, and the carrots into rings.
Oil is poured into a large and spacious pan, all the chopped vegetables are added, and sent to the stove. When everything boils, you need to reduce the fire and simmer for twenty minutes. After that, already boiled beans go to the vegetables. After another ten minutes, vinegar, all spices are poured in and mixed. It takes another five minutes to cook.
Ready beans are laid out in jars that have been sterilized in advance over moderate heat for an hour, after which they are rolled up with lids. Containers with a dish are stored under a warm blanket until cool, then in a dark place. These beans are easy to prepare snacks for the holidays.
Beans in tomato
Ingredients:
- kilogram of beans;
- kilogram of tomatoes;
- three pieces of onion;
- three teaspoons of salt;
- bay leaf and pepper to taste;
- vinegar - a teaspoon.
Step by step preparation:
- In a large pot, boil all the beans that have been soaked in water for the whole night. The beans go to hot water and cook over low heat until fully cooked.
- Chop the onion, fry until golden brown in oil. At this time, you need to remove the peel from the tomatoes, which will be easier to do if you pour boiling water over them in advance.
- All vegetables, except beans, are put in a pot, boiled until they are soaked. After that, they need to be crushed into a puree using a blender.
- Beans are sent to the puree, all other spices are mixed and put back on the stove. Bring to a boil and add a teaspoon of vinegar.
- Beans with tomatoes are laid out in ready and clean jars, closed with lids. It is required to leave the preservation to cool.
- Beans with tomatoes are great for pasta, bean lobbies, other side dishes to the table.
Preservation of fresh beans
Products for cooking:
- half a kilogram of fresh beans;
- a couple of grams of horseradish root;
- 55 grams of fresh dill;
- 55 grams of parsley;
- two tablespoons of salt;
- a tablespoon of sugar;
- 55 milliliters of vinegar;
- black pepper and other spices to taste.
String beans need to be fried in a pan with the addition of oil. If the pods are very large, they can be cut in half. While the beans are cooking, you should do the marinade. To do this, sugar and salt are poured into boiling water, sent to the stove. Boil for ten minutes, then add vinegar.
Prepare sterilized jars in advance, put the pods on the bottom, pour greens and other spices on top. Next, the marinade is poured, the container is covered with lids and boils in a water bath for half an hour. After that, you need to roll it up and poison it to cool upside down in a cool place in a thick blanket.
Asparagus beans are a special product that, for all nutritional properties looks like a regular red or white. But it differs from it in taste, which allows you to add it to even more variety of dishes.
Beans in an autoclave
An autoclave is a device that makes it easy and simple to prepare food for the winter. If you use it in the right way, the result will be especially stunning and pleasant.
Ingredients for one liter jar:
- one hundred grams of beans;
- one hundred grams of carrots;
- one hundred grams of onions;
- fifty grams bell pepper;
- fifty grams of vegetable oil;
- three hundred grams of tomato juice or sauce;
- a teaspoon of salt and sugar;
- a tablespoon of vinegar.
First you need to soak the beans for five hours, then send them to boiling water. At this time, prepare vegetables: carrots are finely grated, onions and other products are cut small cubes. When the beans are ready, they need to be poured tomato juice and put on the stove, pouring all the spices and chopped carrots, onions and peppers.
Boil for half an hour so that the whole mass becomes soft. In the last five minutes, add vinegar and mix everything well. Ready beans are sent to sterile clean jars, rolled up with lids and put in an autoclave. At one hundred degrees, the dish should reach readiness in twenty minutes. An autoclave is the perfect and easy way to prepare canned seam for the winter.
Which is better for conservation
Since there are many types of legumes, you need to know which ones to use for canning. White and red beans are the most common types, but each has its own advantages and disadvantages. Red beans are firmer when cooked and stay firm when opened. White is less caloric than dark, and also a little softer, it is easy to cook mashed potatoes, stews and borscht from it. The difference between them is very small, and the cooking process is almost the same.
What are the benefits of canned beans
To preserve the product for a long time, it is customary to preserve it in jars, after which they get especially tasty, nutritious and fragrant dishes. At this method bean blanks are saved all beneficial features, vitamins and minerals by more than 50 percent.
It is especially low in calories and is suitable for people who adhere to a dietary type of food. Beans improve digestion, heart function, normalize your own heart rate, increase the elasticity of blood vessels and capillaries. Excellent helps with atherosclerosis, stimulates the kidneys and liver, useful for the urinary system. It is actively used in cooking, where animal products are dispensed with.
Beans and other legumes are a godsend in the culinary world, containing a large amount of useful substances, vitamins, minerals, proteins and more. Cooking it is so simple that any novice cook can easily cope with this task at home. In addition, such a blank is much better than purchased in a store. Bon appetit!
Beans are among the ten most useful foods. It contains many substances necessary for the full functioning of the body. These are vitamins in a huge assortment, a large amount of carbohydrates that feed our energy, starch, proteins. As for minerals, almost everything necessary for life is present in beans.
Therefore, if you often have bean dishes on your table, then it will be easier for you to maintain a good mood and good spirits. And you can cook plenty of bean dishes. We will now focus on ways to harvest beans for the winter.
Beans sometimes grain and leguminous, or, as they like to call it, - asparagus. All types of beans can be canned.
If you are going to work with grain, then choose the variety and color of the beans yourself, which one you like. But look carefully at how it looks. Good, healthy grains should be smooth, undamaged, and have a beautiful, shiny sheen.
For canning green beans, you need to choose juicy, strong pods no more than 9 cm long, milky ripeness. At this stage, there are no bulges on the pods from the grains sitting inside, and they break with a characteristic crunch. There should be no stains or damage on them.
The pods are rolled up both whole and cut into pieces.
Whatever beans you are going to harvest, the jars for this are equally thoroughly washed and sterilized, as are the lids.
Beans for the winter "Natural", marinated
marinade ingredients
Water, 1 l
Sugar, 40 g
Salt, 40 g
Vinegar 70%, 1 tsp
Black pepper in peas
Carnation
Other spices - optional
1. Pour beans in a saucepan with water, covering it completely and even in excess, because part of it will be absorbed into the grains during cooking, and part will evaporate.
2. We immediately throw everything that is supposed to be into the water and set it to heat. Cook for 1½ hours, shortly before the end, pour in the vinegar.
3. We distribute the beans with marinade in jars and roll them up. Wrap it up and keep it that way until it cools down.
Harvesting from green beans "Simple, but with taste."
1. We cut off the tails of whole pods, put their liter jars.
2. We throw salt into each jar, 1 tablespoon, and fill it with water for 1/3 of the jar.
3. We set to sterilize, and continue this process for 3 hours, counting from the moment of boiling.
4. Roll up.
Canned white beans with parsley and dill
Ingredients
White beans, 1 kg
Parsley, 3 bunches
Dill, 3 bunches
Ripe tomatoes, 1 kg
1. We pre-soak the beans for 5 hours, it is convenient to do this at night.
2. After draining the water, wash the beans under running water and dry slightly.
3. Pour salted water into the pan and cook the beans in it until half cooked.
4. Three tomatoes on a grater, add salt and pepper the resulting mass. Stir in the chopped herbs.
5. We heat the tomato mass, bring it to a boil and make it languish over low heat.
6. Semi cooked beans place in jars, making sure that 3-4 cm of space remains unfilled in each jar. We fill it with tomato mass in a state of boiling.
7. We subject the jars to sterilization for 80 minutes.
8. We roll up the banks. We turn them over and wrap them up - let them cool completely in this position.
Snack for the winter in jars "I want supplements", from beets and green beans
Ingredients
Green beans, 700 g
Onion, 250 g
Garlic, 70 g
Sweet peppers, 250 g
Tomatoes, ½ kg
Beets, ½ kg
Parsley, 1 bunch
Vegetable oil, 1 tbsp
Vinegar 6%, ½ tbsp
hot pepper
Spices
1. Cooking vegetables: cut the beans into cubes, three large beets, onions and Bell pepper chop, chop the greens, grind the tomatoes in a meat grinder.
2. We take a pan, and directly in it we pass the onion in oil for 10-15 minutes. Pour in here tomato puree and vinegar, put salt and sugar, straws of sweet peppers, chopped garlic and chopped herbs.
3. We heat this mixture, stirring, and pour the beans and beets into it.
4. Cook everything together for at least an hour, with a slow boil, under the lid, stirring occasionally.
5. Lay out in banks and roll up.
Beans, canned in their own juice
Ingredients
Beans, red or white, 1 kg
Carrots, ½ kg
Onion, ½ kg
Vinegar 9%, 3 tbsp
Vegetable oil, 250 g
Allspice
Carnation
1. We soak the beans for a long time, preferably overnight, but you will have to change the water several times.
2. In the morning, wash the beans under running water, boil until fully cooked, but do not overcook.
3. Cut the carrot into semicircles, and the onion into half rings.
4. We take large saucepan, and first simmer the carrots and onions in it for 20 minutes.
5. Add beans to the pan, let it simmer in oil for 5-10 minutes.
6. Pour in vinegar, put salt and spices, cook after boiling for 2-3 minutes.
7. Fill jars with beans, sterilize for 20 minutes, roll up.
8. Banks, turning over, wrap up for a day.
Salad "Memories of Summer", from asparagus beans, with eggplant, recipe
Ingredients
string beans, 1.2 kg
Eggplant, ½ kg
Sweet peppers, 600 g
Ground tomatoes, 3 l
Salt, 3 tbsp
Sugar, 1½ tbsp
Vegetable oil, 1½ tbsp
Vinegar 9%, 1½ tbsp
1. We put a saucepan on the fire, pour tomato puree into it, throw salt and sugar there, pour oil and a bite and heat to a boil. Let it simmer for 15 minutes.
2. Add beans to the pan, wait until it boils, and cook for 20 minutes.
3. Cut the eggplant into cubes, add to the pan. After boiling, cook for 20 minutes.
4. Cut sweet bell peppers into strips, repeat cooking for 20 minutes.
5. We place in banks, roll up. We wrap, turning the jars over.
String beans "Piquant"
Ingredients
Green beans, ½ kg
Garlic, 2 cloves
Sugar, 1 tsp
Mustard seeds, 1 tbsp
Vinegar 9%, 4 tbsp
Vegetable oil, 2 tbsp
Water, 100 ml
1. Crush the garlic, mix with sugar and salt, with mustard seeds. Pour vinegar and oil, water, and mix again.
2. Cook beans until cooked, let cool.
3. boiled beans tightly tamped in a jar with a capacity of ½ liter and pour marinade.
4. We sterilize for 15-20 minutes, after which we immediately roll up.
Beans in tomato sauce, canned for the winter
Ingredients
Beans, 1 kg
Salt, 3 tsp
Sugar, 2 tsp
Tomatoes, 3 kg
Hot pepper, ½ pod
bay leaves, a few
Allspice, 10 peas, chopped
1. Wash the beans thoroughly and soak for 4 hours.
2. Having drained the water, put the beans in a saucepan and pour fresh water, 4 liters. Pour all the sugar and half the salt, put on fire.
3. Cook slowly, stirring, ½ hour. Throw the beans in a colander.
4. Scald the tomatoes and remove the skin from them. Then grind in a meat grinder.
5. In an empty pan, load the tomato puree and beans, throw the remaining half of the salt, allspice and bitter pepper, finely chopped.
6. Bring the mixture to a boil and slowly cook for 20-30 minutes, loosely covering the pan with a lid and stirring the brew. A few minutes before the time expires, put the bay leaf.
7. Distribute the mixture into jars, roll up. We turn over the banks and wrap them up.
Note: Speaking of appearance blanks, then in red tomato sauce looks prettier white beans. But this is a matter of taste.
Delicious preparation: red beans, canned with vegetables
Ingredients
Beans, 6 tbsp
Onion, 2 kg
Carrots, 2 kg
Tomatoes, 3 kg
Hot pepper, 1 pod
Dill, 2 bunches
Sugar, 2 tbsp
Salt, 2½ tbsp
Vinegar essence, 1 tbsp,
Vegetable oil, ½ l
1. Cook beans soaked overnight for 1 hour. During this time, it will reach half readiness.
2. Cooking vegetables: three carrots Korean grater or just cut into strips; onion cut into half rings. Fry onions and carrots.
3. Hot pepper grind in a meat grinder along with tomatoes, chop the greens.
4. Pour tomato puree into a saucepan, put fried onions and carrots, heat, and then cook slowly for 15 minutes.
5. Add beans and everything else to the tomatoes, bring to a boil and cook for ½ hour.
6. We place the brew on the banks and roll up. We turn the jars over and wrap them.
"Country secrets" - marinated green beans
Ingredients for 1- liter jar
Green beans, 600 g
Dried parsley, 2 g
Dill, 50 g
Horseradish, 2 g
Black pepper, 5 peas
Carnation, 2 buds
Cinnamon, 3 g
Water, 1 l
Sugar, 20 g
Salt, 25 g
Vinegar 70%, 15 ml
1. Cut the pods into pieces 3 cm long, blanch them in boiling water for 2-3 minutes.
2. We lay out the pieces of beans in jars, interspersed with spices. We put it tightly.
3. Prepare the marinade, boil for 10-15 minutes. We filter through cheesecloth, then pour vinegar into it.
4. Fill the jars with marinade and put on sterilization. Its time depends on the capacity of the jar: 3l - 15 minutes, 1l - 8 minutes, ½ l - 5 minutes.
5. We roll up the jars immediately after the end of sterilization, wrap them up.
Pickled asparagus beans
Ingredients:
String beans, or asparagus, 1 kg
Water, 1 l
Vinegar 6%, 70 ml
Sugar, 100 g
Salt, 1 tbsp
1. Cut the beans into pieces, blanch for several minutes in boiling water.
2. We take ½ - liter jars, put the pieces of beans in them.
3. Cook the marinade and pour the beans.
4. We sterilize the jars for about 15-20 minutes, roll them up. Then we turn over.
Asparagus beans "Favorite", with bell pepper
Ingredients
Green beans, 2 kg
Garlic, 70 g
Bulgarian peppers, 250 g
Parsley, 2 bunches
Salt, 70 g
Sugar, 100 g
Vegetable oil, 150 ml
Vinegar 6%, 1 tbsp
Water, 700 ml
1. We clean the beans from veins. If the pods are large, cut them into small pieces. Small ones are left whole. Grind the garlic, chop the greens, cut the bell pepper into strips.
2. Cook the marinade. We put garlic, pepper and herbs in it, let it boil again.
3. Dip the beans in the marinade, bring to a boil. We cook 35 minutes. By the end of cooking, the beans should sink to the bottom of the pan and hide completely in the marinade.
4. We roll everything into banks.
Beans "Peppercorn", green beans, with tomatoes
Ingredients:
Green beans, 1 kg
Tomatoes, 1 kg
Hot pepper, 3 pods
Garlic, 250 g
Salt at the rate of 50g per 1kg of the mixture
1. Blanch the beans, removing the veins, 1-2 minutes in boiling water. Drain the beans in a colander and let dry.
2. We grind bitter pepper and garlic in a meat grinder, put salt to them.
3. We take a large sterilized jar, fill it in layers: the first layer is garlic mixture, the second is fresh tomatoes, cut into slices, and the third - beans. So we put it to the top, cover it with a clean cloth and press down with oppression.
4. Leave the jar in this position for 1 week.
5. We place the contents of the jar in liter jars, sterilize them for 20 minutes. Roll up and wrap - let cool longer.
Salad for the winter "Autumn Kaleidoscope" with green beans
Ingredients
Green beans, 250 g
Carrot, 250 g
Sweet peppers, ½ kg
Strong ripe tomatoes, ½ kg
Leek, 250 g
Zucchini, 250 g
Cauliflower, 250 g
Water, 1 l
Sugar, 2 tbsp
Salt, 1 tbsp
Citric acid, 2 tsp
dill seed
1. Blanch chopped beans for 1-2 minutes in boiling water.
2. Divide into inflorescences cauliflower, cut the leeks into slices, and cut the carrots and zucchini into cubes. All this together is also subjected to blanching for 2 minutes.
3. Dip in boiling water and pepper with tomatoes (we first get rid of the peppers and seeds), cut the pepper into rings, and the tomatoes into thinner circles.
4. We mix all the vegetables and place them in jars with a capacity of 1 liter.
5. We prepare the filling from all the components proposed in the recipe, except for garlic. The filling must boil.
6. Putting the prescribed amount of finely chopped garlic in each jar, pour them with hot filling.
7. We put the jars for 25 minutes to sterilize. Roll up.
For canning any beans you will need glass jars with screw caps and home canning autoclave. If you have this necessary equipment, then you can preserve both fresh and dry beans. Foods that are low in acid, including beans, are not safe to sterilize in a water bath, so if you normally use this method of canning, you will need to purchase a home autoclave and do everything according to the instructions below.
Steps
Part 1
Preparing dry beans for canningRemove damaged beans and small stones. Remove any small stones and shriveled or damaged beans. Damaged beans will only get in the way of the canning process, so it's best to remove them.
Wash the beans. Rinse the beans with water room temperature and place in a large saucepan.
Soak beans. After you have washed the beans, fill a saucepan with water (use at least two volumes of water per volume of beans) and soak the beans using one of the two methods below:
Drain the water. The water in which you soaked the beans became dirty, and some complex polysaccharides that cause gas formation. Drain and refill with clean water before putting the beans on the fire.
Boil the beans. Pour the beans with clean water, bring to a boil and cook for 30 minutes. You can add seasonings to the pot or boil only the beans, in which case your canned food will have a neutral taste.
Run a knife along the sides of each jar. This will remove any air bubbles from the jar that can affect the color and flavor of the canned beans.
Wipe covers. Take a piece of clean cloth and wipe the edges of each jar. You don't want any contamination in your canned food.
Close jars with lids. Using kitchen tongs or a magnet, remove the lids from the pot of boiling water and cover the jars with them. Put on kitchen gloves and close each lid.
Part 3
Bean canning- Large volume autoclaves can be sold with two racks, a second rack can be placed on top of the first level of cans and placed on top of the second level of cans.
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Attach the autoclave lid. In some autoclave models, it is enough to place the lid on top and turn the locking mechanism to close the lid. On other models, you will need to tighten special bolts to attach the lid to the autoclave body.
Heat the autoclave until steam appears. Turn on the fire and heat the autoclave until steam starts coming out from under the lid.
Let the steam come out for 10 minutes. During this time, high temperature and pressure conditions necessary for canning are formed inside the autoclave.
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Set the time and pressure you need to sterilize your bean jars. These parameters vary depending on the model of the autoclave, the altitude of your place of residence and the variety of beans. It is best to follow the instructions that came with your autoclave. Here we give only approximate parameters, if you do not have any other sources of necessary information:
- Sterilize jars at a pressure of 0.7-0.09 MPa.
- Raise the pressure to at least 1.1 MPa if you live above 300 m above sea level.
- Lima beans should be autoclaved for 40 minutes, and pre-soaked dry beans for 75 minutes.
- If you have very large beans, leave them in the autoclave for another 10 minutes.
- Extend the canning time by another 10 minutes if you used 1 liter jars instead of 0.5 liter jars.
Preserve beans in a home autoclave, do not use a water bath for this. Preservation in a water bath dangerous for low-acid foods, including beans, because these foods can develop deadly botulism pathogens. Be sure to sterilize canned food in an autoclave, because with this treatment, all spores of botulinum pathogens die.
Install a metal grate in the autoclave. Each autoclave is supplied with at least one grid. Place it on the bottom of the autoclave so that it rises slightly above the surface.
Place the cans of beans on the wire rack. Use kitchen tongs to place full jars on the rack inside the autoclave.
Today we will harvest beans for the winter, but not just, but with vegetables that have also already ripened in the beds and are waiting for their turn to be in banks.
Beans are a plant from the legume family, it has a lot of protein. Almost 75% of each grain consists of protein. Also, in addition to protein, women contain carotene. great amount macro- and microelements, as well as vitamins PP, C, B1, B2. In addition to the benefits of beans, there is one big minus, it causes excessive gas formation. Its amount can be slightly reduced if you add savory or a sprig of mint when cooking. But still, the benefit is greater than the harm.
You can cook a huge number of salads and dishes from beans in winter, you can also use it as a side dish for mashed potatoes or pasta. Below I will give a selection of recipes for preparing beans for the winter with vegetables as tasty and without much difficulty as possible. In general, read and take recipes into service.
One of the first recipes will be cooking red beans for the winter along with vegetables. Almost all the right ingredients you can collect from your garden, since in the fall there is a lot of this goodness.
Ingredients.
- Red beans 1 kg.
- Bulgarian pepper 4-5 pcs.
- Eggplant 2 pcs.
- Carrots 2 pcs.
- Zucchini 1 pc.
- Onion 2 heads.
- Garlic to taste
- Ground paprika to taste
- Black ground pepper taste
- Table vinegar 2 tbsp. spoons
- Sugar half a glass
- Vegetable oil
- Salt to taste
Cooking process.
In order for the beans to be able to cook something, it must be soaked in warm water for 5-6 hours, and after 2 hours cook.
We also prepare vegetables. Let's wash it, let's look carefully so that spoiled vegetables do not come across.
We leave the eggplant in the peel, removing only the tails. And cut them into cubes.
Peel the carrots and cut into small cubes.
Cut the onion into half rings, put in a pan and fry in hot vegetable oil.
After a few minutes of frying the onion, add the pieces of carrot and fry for two ingredients.
When the onions and carrots are well fried on all sides, we transfer them to the pan with the beans.
Now, in the freed pan, we will fry the eggplants with zucchini.
Also, after 2-3 minutes, add chopped bell pepper to them, mix and salt a little.
When the vegetables are ready, transfer them to a common pan.
Add spices and finely chopped garlic there. Stir and simmer over medium heat for about an hour.
While the beans are stewing, you can have time to prepare and wash the jars. decompose hot beans jars and put in a pot of water to sterilize the salad.
From this set of ingredients I got 4 liter jars. Time for sterilization took 30 minutes. After that, you can twist the lids with peace of mind. Here is such a beauty. Bon appetit.
Harvesting green beans in jars for the winter
Beans can be harvested not only in beans, but also in pods. This variety is called turish beans. Also very useful product from which you can cook a lot delicious meals. You can prepare tursha in different ways, you can put it in bags or containers and just freeze it, or you can cook an excellent snack.
Ingredients.
- Beans 500 gr.
- Carrot 500 gr.
- Tomatoes 1 kg.
- Sweet bell pepper 200 gr.
- Hot pepper 1 pc.
- Garlic 50 gr.
- Sugar 100 gr.
- Vegetable oil
- Table vinegar 2 tbsp. spoons
Cooking process.
Wash the collected pods and soak in water for 20-30 minutes. After we cut into such pieces along the way, removing the tails. Each is about 3-4 cm long.
Pour 2 lira of water into the pan and put it on the stove, after boiling, lower the chopped pods.
We cook them for no more than 10 minutes. You do not need to add salt or other spices at this stage.
After cooking, drain the water into the sink, leaving the beans in the sieve. Let the pods cool down a little and rest after cooking.
Let's move on to the rest of the products. Cut the tomatoes into pieces.
Bulgarian pepper julienne. You can use peppers of different colors.
Carrots are peeled and rubbed on a grater.
Finely chop the garlic. Peel the hot pepper from the seeds and also cut into small strips.
And so all the products are prepared, you can proceed to heat treatment. Then you can cook in a cauldron or in a saucepan with thick walls.
Pour into a saucepan 100-120 ml. vegetable oil and add all the prepared vegetables. Add salt, sugar, put the pan on the stove.
After boiling, simmer the vegetables for 25-30 minutes, stirring occasionally.
Put the beans into the boiling mass, wait until the mass boils and simmer it for another 10-15 minutes.
3-4 minutes before the end, spread the garlic, hot pepper add black allspice to taste and pour in vinegar. Bring the mass to a boil and lay out in clean and jars.
Banks are filled to the very top. We put them in a saucepan, pour water over the shoulders of the jar and sterilize the salad for 30 minutes for jars with a capacity of 0.5 liters and 45 minutes for jars with a volume of a liter.
Then you can tighten the lids tightly using a special kitchen key for lids.
After we make the jars with the lids down and wrap them with a warm blanket. Keep jars covered until completely cool.
When the jars have cooled, they can be transferred to a cool place for long-term storage. Bon appetit.
Recipe with pepper in tomato paste without sterilization
Here's another recipe to make delicious salad with beans for the winter in tomato or tomato paste. The salad is delicious and thanks to the beans it is very satisfying.
Ingredients.
- Beans 0.5 kg.
- Eggplant 2 kg.
- Onion 0.5 kg.
- Tomatoes 1 kg.
- celery bunch
- Tomato 1 liter
- Salt 1 tbsp. spoon
- Sugar 2 tbsp. spoons.
- Hot pepper 1 pc.
- Bulgarian pepper 1 kg.
Cooking process.
Remove skin from eggplant and cut into cubes.
Remove the stems and seeds from the bell pepper and cut into small pieces.
I chop the onion into half rings.
I also remove the tail and seeds from bitter pepper. And I cut into these circles.
From celery, I only need the leaves to chop them, and leave the rough tips. I put all the prepared ingredients in one large saucepan.
In another saucepan, bring the tomato to a boil, add vinegar, and a couple of bay leaves. I boil for 1-2 minutes.
I previously soaked the beans in water for 1-2 hours and boiled them in lightly salted water until tender.
Now I put the finished tomato sauce and beans in a saucepan with vegetables and put it on the stove.
So, we still have unused tomatoes. We cut them into pieces and when the mass in the pan boils, we throw tomatoes into it.
Cook for 10-15 minutes, add the spices, mix and continue to cook for a few more minutes.
After the mass is laid out in sterile jars and twisted with roofs.
Delicious bean salad
Once, relatives came to visit us and brought this salad with them to us for testing. When we opened it, I didn’t even have time to look back as the jar was already empty, this salad was so delicious. So was tasty snack that I had to ask for the recipe. Now we do it every year.
Ingredients.
- Liter can of beans
- Tomato 3 liters
- Bulgarian pepper 10 pcs.
- Onion 10 heads.
- Carrots 10 pcs.
- Beets 5 pcs.
- Vegetable oil 1 cup
- Vinegar table floor glass
- Sugar 100 grams
- Salt 3 tbsp. spoons
- Allspice to taste
Cooking process.
Peel and finely chop all vegetables. To chop vegetables for this salad, it is very convenient to use a Korean carrot grater.
Soak beans in water for 2-3 hours. This is if it is already mature and firm, and if it is very young, then you can immediately boil it until cooked.
Pour the tomato into a saucepan, boil, add salt, sugar, vegetable oil, and allspice. Boil for a few more minutes.
Put the finished beans and grated vegetables. Boil for another 20 minutes.
2-3 minutes before readiness, pour in the vinegar, mix. While still hot, spread the salad in sterile jars and tighten the lids.
The salad is always tasty and beautiful. It keeps very well and is almost as well eaten. Cooking is actually not difficult, it’s a little dreary to cut everything, but in principle there is nothing complicated. Bon appetit.
eggplant recipe
above in the selection there are similar recipes for harvesting beans, but I just can’t help but give this recipe. Last year, it was on this video that they cooked themselves, and not one jar survived until spring, they ate one a week. Watch the video and prepare the snack yourself.
For today, everything about beans, I think that everyone will be able to choose for themselves something suitable and very tasty. And if you are the first to harvest beans for the winter, then do not be afraid, the salads really turn out to be very tasty and appetizing. Moreover, everything you need has grown in your own garden. All the world of good and positive.
Beans are a nutritious ingredient and a source of protein. Add it to your diet and your heart will thank you. So let's trycanning beans at home, because it is many times more natural, and therefore more useful.To do this, you can use any of its types, both white and red and leguminous. Do preparations for the winter using our best canned bean recipes.
photo foodinjars.com
Beans "Osnova"
For a kilogram of any beans, take 2 tbsp. salt and sugar, 1 tsp. vinegar 70%, your favorite spices - to taste
Cover the beans with water for 2 fingers, add salt, sugar and spices, cook for an hour and a half until softened. Add vinegar at the end. Put in jars, roll up, let cool in the heat.
Beans in tomato sauce "Vkusnaya"
Kilogram of beans, soak in water for 4 hours. Then boil for 30 min. on a small fire in 4 liters. water with the addition of 1.5 tsp. salt and 2 tsp. Sahara. Stir. Drain into a colander. From 3 kg. mash the skinless tomatoes. Combine the beans and mashed potatoes in a saucepan, add 1.5 tsp. salt, 10 crushed peppercorns, half chopped hot pepper. Boil over low heat for 30 minutes. Stir. At the end, add bay leaf - 3-4 pcs. Put in jars, roll up, let cool in the heat.
photo www.safprofoods.com
Beans "With herbs"
1 kg. beans, insist in water for 5 hours. Drain into a colander. Boil halfway in salted water. From 1 kg. peeled tomatoes, mash, salt, pepper, add chopped greens 3 bunches of parsley and dill, boil and boil over low heat. Arrange the beans in jars, leaving 3-4 cm, pour the tomato puree on top. Banks, covered with lids, boil for 1 hour and 20 minutes. Roll up, turn over, let cool in the heat.
Trying different flavorscanning beans at homewith added vegetables.
photo www.shockinglydelicious.com
Beans "Trio"
1 kg. boil beans pre-soaked for 8 hours until soft. Blanch in vegetable oil half rings 500g. onions and carrots. Add beans and simmer 10 minutes. Pour in 3 tbsp. vinegar 9%, salt and favorite spices, simmer for 3 minutes. Distribute in jars, sterilize for 20 minutes, roll up, turn over, wrap.
Beans "Mosaic"
Weld 1 kg. beans pre-soaked for 8 hours. 2 kg. fry half-rings of onion and 2 kg of carrots in strips. Add to them chopped greens 2 bunches of dill, chopped pod of cayenne pepper, mashed potatoes from 3 kg. tomatoes and simmer for 15 minutes. Add beans, half a liter of vegetable oil, 2.5 tbsp. salt, 2 tbsp. sugar and 1 tbsp. vinegar 9%, cook for half an hour. Distribute into banks, roll up, turn over, wrap.
Canning for the wintergreen beans - prevention of colds. View our recipesthe best preparations from her.
String beans "No problem"
Cut off the tails of the beans, put them in a liter jar, pour 1 tbsp. salt and add a third of the water. Boil for 3 hours covered. Roll up, turn over.
photo www.marlenematar.com
Green beans "Spicy"
Beans (1 kg.) Blanch for 2 minutes. Dry. 250 gr. minced garlic and 3 cayenne peppers, salt to taste. Layer the garlic mixture, fresh tomato slices, and beans in a bowl. Cover with a cloth, put the load. After 7 days, spread out in jars, sterilize for 20 minutes, roll up, cool in a warm place.
String beans with beets
Saute 2 onions diced in vegetable oil, add tomato puree (500 gr.), 200 ml. vegetable oil, 100 ml. vinegar 6%, spices to taste, chopped garlic (1 head), diced sweet pepper (2 pcs.), chopped greens 1 bunch of parsley. Warm up. Add grated beetroot and diced beans. Simmer 1 hour. Place in jars, seal.
photo www.pinterest.com
Pickled green beans
Blanch the pods, cut into 2 cm each, for 2 minutes, distribute them in jars. Cover with marinade from 1.l. water with 1 tbsp. salt, 4 tbsp. sugar and 70 ml. vinegar 6%. Boil 20 min. Roll up, turn over, cool.
Green beans "In the country"
Cook half a kilo of chopped beans for 3 minutes, put in a jar with your favorite herbs and spices. Cover with a marinade of 1 liter of water with 5 tbsp. salt and sugar and 1 tbsp. vinegar 70%.Boil 8 min. Roll up, turn over, insulate.
interesting beans for the winteras a complete salad.
photo www.foodandwine.com
Salad "Summer"
From 3 kg. mash the tomatoes. Complement vegetable oil(150 ml), salt (3 tbsp), sugar (150 g), vinegar 9% (1.5 tbsp). Boil 15 min. Add beans (1.2 kg). In 20 minutes. add eggplant cube (500g). After another 20 min. put sweet pepper in strips (600 gr.). Wait 20 minutes, put into jars, cork, turn over, wrap.
Salad "Autumn"
All ingredients 250 gr. Tomatoes and peppers - 500 gr.
Cubes of beans, leeks, zucchini, carrots and cauliflower florets - blanch. Add tomato slices and sweet pepper without seeds. Mix, place in jars. Pour hot marinade from 1 liter. water with 1 tbsp. salt, 2 tbsp. sugar, 2 tsp citric acid. Sprinkle with chopped garlic.
We hope our recipes winter preparations did not seem difficult to you. Spend a little time on them in the summer and it will pay off handsomely in the winter. Be healthy!
In our recipes you can find,
photo www.treehugger.com
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