What kind of beans is better to use for winter harvesting. Beetroot snack with beans for the winter

Consider how to cook beans for the winter in jars - we will describe recipes that cannot be refused. They will not leave anyone indifferent.

People respect beans and all legumes. Consider harvesting beans for the winter. They are not only tasty, but also healthy, satisfying, provide calories and energy. The pickle turns out incredibly tasty, saturated. The vegetable goes well with many foods.

The usefulness of beans and other crops is directly related to their composition. They contain vitamins C, PP, provitamin A, calcium salts, magnesium, iron. If the culture is used regularly, then well-being and general health will improve. Doctors advise eating about 50 grams of beans per day.

What are the benefits for children and adults:

The fiber contained in legumes helps to lower blood sugar levels, gives a feeling of satiety, improves intestinal microflora, and removes toxins. Experts have proven that people who regularly eat foods with fiber are less likely to gain excess weight.
Plant protein is involved in cell construction.
Folic acid and potassium increase the body's defenses and are of great importance for the development of the baby. This is why legumes are so important for pregnant women.
The product is useful for people who are going to lose weight. Proteins give energy for a long time. With the help of amino acids, the metabolism is accelerated.
Phytoestrogens soften the course of adverse symptoms during menstruation in women. Substances are in soy.
Dishes made from legumes soothe nervous system contribute to the improvement of brain activity.

The nutritional value varies depending on the type of crop. Average indicators per 100 grams of legumes:

kilocalories - 14;
protein - 1.5 grams;
fats - 0.1 grams;
carbohydrates - 1.8 grams;
water - 83 grams;
starch - 6 grams;
fiber - 0.1 grams.

Beans also contain minerals and vitamins. AT canned product contains 95 kilocalories.

Preparation of the main ingredient - beans

This stage is given a separate place, since the correct preparation of the beans and its subsequent taste depend on it. Main rules:

the beans need to be sorted. You need to close the fruits of the same variety, since each has its own cooking time;
the fruits are placed in the evening in a container with water, adding salt to it - so the next day it will cook faster;
for preservation, the product is completely boiled until soft, undercooked beans can provoke poisoning;
fruits of a suspicious type should not be used.

There is nothing complicated in the preparation of the product. Only over the years certain details appear that fall within the scope of the requirements of family members.

Delicious recipes with beans for the winter

at home, simple conditions it is not difficult to cook healthy, delicious pickles. Each hostess independently chooses the recipes that are most preferred in her family. Consider the best of them and widely used ones.

This is the most famous variant of pickled beans. It has been tested over the years and is loved by many housewives. Apply a red or white product. Depends on taste preferences. Preserving beans is easy.

List of ingredients:

beans - 1 kilo;
salt - 120 grams;
granulated sugar - 5 tablespoons;
water - 3.5 liters;
vinegar - 2 tbsp. l.

Recipe:

Freshly picked vegetables must be soaked for an hour and a half.
Red beans are poured with water and left for twelve hours.
In the morning, pour out the remaining liquid and pour fresh in a volume of 3.5 liters.
Add salt, sugar and your favorite seasonings.
Send to a small light and hold until the beans are soft.
How to cook, pour in the vinegar, boil a little more.
Transfer the workpiece to sterilized jars.
Roll up with turnkey lids, turn over, wrap in a warm cloth.

This preparation is used in different options- you can make a salad, add to soup, serve as a side dish for meat, fish, chicken. Even in pure form she will be delicious. Any food combined with canned beans, turn out excellent, satisfying.

This salting option will make it possible to experiment in winter, combine beans with a variety of products. Preservation will turn out delicious and versatile.

What you need:

beans - 2 kilos;
onion - 400 grams;
Bulgarian pepper - 400 grams;
carrots - 400 grams;
spices are different, sugar salt - to taste;
vegetable oil;
seasonings - optional.

How to cook:

Boil the beans, but not fully cooked.
Cut the peeled vegetables into thin strips and fry in a saucepan in oil.
Pour beans to them, salt, add sugar, seasonings.
Simmer until the beans are soft.
Without waiting for cooling, pour into sterilized containers, roll up the lids and insulate.

How to cook beans in your own juice - like in a store

According to this option, the pickle is obtained, as in a regular store, natural.

beans - one kilogram;
water - five liters;
to taste - salt

Sequencing:

The beans will need to be sorted, all suspicious ones removed.
Placed in water and left for 12 hours. During this time, the liquid is drained several times and filled with fresh.
Then the beans are washed under running water, placed in a container.
Put on fire and boil for about an hour.
Do not salt immediately, as the product will remain solid.
After boiling, add salt, cook until soft.
Without waiting for it to cool down, the mixture is poured into jars, covered with lids and set to be sterilized.
After completion, the containers are twisted, turned over and insulated.

Recipe with vegetables - monastery beans

Preparation will not take much time. The dish will amaze even the most fastidious gourmet. Excellent pickle, you can lick your fingers, how delicious.

Grocery list:

beans - one kilogram;
Bulgarian pepper - 1 kilo;
onion - 600 grams;
carrots - 500 grams;
tomatoes - 2.5 kg;
garlic - two heads;
oil - 150 milliliters;
salt - 2 tbsp. l.;
sugar - three teaspoons;
vinegar - 1 large spoon.

Sequencing:

Soak the product, wait until it swells.
After 7 hours, put on a small fire.
Cook until half cooked, drain the first broth, then salt a little.
Wash and clean vegetables. Grind at your own discretion.
All ingredients, except tomatoes and beans, mix and stew for 20 minutes.
While there is time, the tomatoes must be passed through a meat grinder.
Then place to vegetables, simmer for 10-15 minutes.
At the very end, pour out the beans, the liquid in which they were boiled.
Pour sugar, finely chopped garlic.
The mass should boil a little. At this time, it must be stirred regularly so that it does not stick to the bottom.
Pour in acetic acid, boil over low heat for about five minutes.

Salt is ready. Pour the hot mass into prepared jars, roll up the lids, wrap in a warm cloth.

How to close beans for the winter with tomatoes

A rich variety of recipes amazes every person. Any of us will find a way for ourselves how to close the beans.

What will be required:

beans - 1 kg;
tomatoes - 3 kilograms;
sugar - 2 tbsp. l.;
salt - 1 tbsp. l;
seasonings.

Sequencing:

Soak fruits in cold water for ten hours.
Then they are sent to a small fire and boiled until soft.
The peel must be removed from the tomato. To do this, they are doused with boiling water or immersed in it for half a minute. The skin will then peel off easily.
Tomatoes are twisted through a meat grinder to a puree state.
Then salt, sugar, seasonings are poured.
Placed on the stove slow fire. Cook for 30 minutes, stirring regularly.
Do not allow the mass to burn to the bottom, this will affect the taste of the finished dish.
After half an hour, the beans are placed, stewed for 15 minutes.
The workpiece is distributed in jars, closed with lids.

Those who love vitamin mixtures will be satisfied. The preparation will be excellent.

What you need:

1 kilogram of beans:
1 kilogram about;
dill - 1 bunch;
parsley - 1 bunch;
coarse salt - 100 grams;
hot pepper in pods - to taste.

Sequencing:

The beans are placed in cool water for 6 hours.
Transfer to a bowl and boil until the main ingredient is ready.
Tomatoes are scrolled through a meat grinder, chopped in a blender.
Salt a little, put finely chopped pepper.
Greens are crushed.
Put the tomatoes on the stove, bring to a boil.
Pour parsley with dill, cook for 10 minutes.
The marinade is ready.
The beans are transferred to sterilized jars, but not completely. There should be 2 centimeters left to the neck.
Pour boiling filling to the top.
Banks are sterilized. The process time depends on the volume of the containers.
Rolled up with turnkey lids, sent to the cellar.

Oven baked beans - prepare for the winter

There are many ways to cook beans. In addition to canning, cooking, relevant baked beans. It is easy to prepare and keeps for a long time.

What you need:

beans - 500 grams;
tomatoes - 200 grams;
vinegar - 1 tablespoon;
onion - 1 piece;
salt.

Step by step recipe:

Beans are cooked until soft.
The peeled onion is chopped into half rings.
Put on a frying pan heated with vegetable oil and fry until golden brown.
Tomatoes are crushed in any available way to a puree state.
The puree is transferred to the onion, stewed for 5 minutes.
All components are combined in a separate large baking dish.
Turn on the oven 180 degrees. Place the container for a quarter of an hour.
4 minutes before the end, pour in the vinegar.
Keep in the oven for the rest of the time.
Distribute into jars, close with lids, cover with a blanket.

Spicy beans with pepper - seaming for an amateur

The recipe uses hot peppers. The hostess herself determines its quantity, since everything is individual here. Based on personal preference.

What you need:

beans - 1.5 kilograms;
bell pepper- 1 kg;
onion- 8 heads;
hot pepper - 2-3 pieces;
vegetable oil - 50 grams;
garlic - 2 heads;
sugar - 200 grams;
salt - 50 grams;
table vinegar - 100 milliliters.

How to cook:

Beans are boiled until soft.
Onions are cut into cubes, 2 pieces are left raw, the rest of the mass is fried until golden.
The pepper is finely chopped.
Bulgarian pepper is cut into arbitrary pieces.
Peppers are mixed, fried in a pan in oil.
Garlic is peeled, rubbed on a fine grater.
Tomatoes are passed through a meat grinder, poured into a container.
Then move the onions, peppers.
Sent to the stove, wait for the boil and simmer for ten minutes.
At the end put garlic, beans.
Then they salt, pour granulated sugar.
Wait until the mixture boils, pour acid.
Boil for 5 minutes, then turn off the gas.
Pour hot into prepared containers, close with lids and insulate.

Sunsets are magical, spicy.

Pickled Bean Appetizer

There are a lot of options on how to pickle beans. Each person chooses the most delicious and easy recipe for himself. You need to stick to the recipe, and in winter the pickle will delight all households.

What you need:

beans - 2 kilograms;
vinegar essence - 1 small spoon;
salt - 2 tablespoons;
granulated sugar - 50 grams;

Sequencing:

The main ingredient must be sorted out, pour cool water for several hours.
Turn on a small fire and send a pot of beans. When it boils, add salt and sand.
Periodically check the readiness of the ingredient.
When the beans are ready, pour the vinegar, bring to a boil.
The mixture is transferred to ready-made containers, rolled up with turnkey lids.
To make it better to the end, the jars are wrapped in warmth - a blanket, a sweater.

How to store canned jars

Any housewife wants to keep her pickles intact for as long as possible. When cooking, people adhere to proportions, strictly count grams, milliliters, sterilize containers, lids, clean vegetables. But this is not enough. For long-term preservation and integrity of the workpiece, it is necessary to ensure proper storage.

Humidity in the room is also an important indicator. The level should not exceed 80%. Subject to all the rules, ready-made spins will be stored for a long time from a year to three years.

The most important thing is to maintain optimal temperature regime in the cellar, on the balcony - in the place where the banks will stand. The best temperature range is from 0 to +15 degrees.

Rolling beans for the winter and legumes is not difficult. If you pre-boil the beans, it will take less time to cook. There are a wide variety of conservation options available. Cooked beans in jars can act as a salad for potatoes, rice, pasta. You can put it in soup - it will turn out tasty, satisfying. Beans serve as a side dish for various types meat.

Pickles are used to make salads. The product is universal. Combines with many ingredients - onions, eggs, potatoes.

Beans for the winter recipes can be very varied. Beans can be marinated, made into a salad, boiled in tomato sauce, etc. You can preserve not only ordinary beans, but also asparagus.

Harvested beans for the winter

Marinated beans.

Ingredients:

Salt, sugar - 40 g each
- water
- beans
- vinegar 70% - teaspoon
- black peppercorns, cloves

Cooking:

1. Put the beans in the pan, fill it with a liter of water. The water should cover the beans well as the beans will soak up the water during cooking.
2. Add sugar, salt, spices.
3. Put the beans on the fire, boil for an hour or an hour and a half.
4. Add vinegar at the end.
5. hot beans put in sterile jars, roll up, let cool, wrapped in advance.

Asparagus beans for the winter

Ingredients:

Salt, sugar - 20 g each
- ripe tomatoes - 755 g
- asparagus beans - 1 kilogram

Cooking:

1. Wash the bean pods, cut off the excess from the ends, cut into pieces.
2. Boil salted water, blanch the chopped beans for three minutes, cool under cold water.
3. Place the prepared beans tightly in jars.
4. Wash the tomatoes, cut into slices, steam in an enamel pan, cover with a lid.
5. Rub the tomatoes through a sieve. Add sugar and salt to the resulting tomato juice, boil, pour into jars of beans.
6. Pasteurize jars of beans for 50 minutes at a temperature of 90 degrees.

Beans for the winter with vegetables

Salad with beans and eggplant.

Ingredients:

Eggplant - 2 kilograms
- salt - a couple of tablespoons
- table vinegar– 115 ml
- garlic - 220 g
- sugar - 255 g
- vegetable oil - 355 n
- carrots, bell peppers - 500 g each
- tomatoes - 2.5 kilograms

Cooking:

1. Soak the beans overnight. In the morning, drain the liquid, boil the beans.
2. Wash the tomatoes, cut into slices.
3. Peel the garlic, pass through a meat grinder along with tomatoes.
4. Cut the bell peppers with eggplant into cubes, grate the carrots.
5. Pour tomato juice with garlic into large saucepan, put on a low fire.
6. As soon as the mass boils, add salt with sugar, vinegar, vegetable oil, boil again, add carrots, stir.
7. As soon as the mixture boils again, add bell pepper, stir again, add pepper, stir, let it boil, put the eggplant, boil for half an hour.
8. At the end of cooking, add the beans, boil for 20 minutes
9. hot salad put in jars.

Greek bean salad

Ingredients:

Sand sugar - one glass
- tomatoes - 2.5 kilograms
- beans, sweet pepper - 1 kilogram each
- carrot - 1 kilogram
- onion - ½
- vinegar - a teaspoon
- black ground pepper– 2 teaspoons
- salt - three tablespoons
- vegetable oil- half a liter

Cooking:

1. Pour enough beans cold water, leave for 12 hours. It is best to do this at night.
2. Carrot, Bell pepper and peel onions, rinse under running water.
3. Randomly chop the prepared vegetables, put them together with the beans in a saucepan.
4. Add the necessary additives and spices, mix everything thoroughly, send to the stove. Place a divider under the pot so that the beans cook properly.
5. Boil the contents of the pan, reduce the heat, boil for a couple of hours. During this time, be sure to stir the contents.
6. Prepare the jars: wash them thoroughly, sterilize them, put them upside down on a paper towel or place them in the oven for a while. Sterilize the lids of the jars as well.
7. Hot Greek salad pour into jars, roll up with airtight lids.

Pamper your loved ones and.

Beans in a tomato for the winter

Ingredients:

Beans - one kilogram
- salt, sugar
- sunflower oil
- onion - 3 kilograms
- tomato - 3 kilograms
- allspice
- bay leaf
- black peppercorns

Cooking:

1. Soak beans in water for seven hours, boil in four liters of water. In the process of cooking, immediately add sugar and salt, mix everything thoroughly.
2. Put the boiled beans in a colander, let the water drain completely.
3. Wash the tomatoes, prepare tomato juice.
4. Cut the onion, fry.
5. Gently mix the boiled beans with tomato juice, add spices and onions.
6. Put hot beans in sterile jars, roll up for the winter.

String beans for the winter

Ingredients:

Young green beans
- cloves and cinnamon
- Red pepper
- Bay leaf
- vinegar, sugar, salt, water

Cooking:

1. Wash the pods of young beans, cut off their lower and upper tips. Blanch for ten minutes boiled water.
2. Put the spices in pre-prepared jars, lay them in an upright position.
3. Prepare the marinade in a separate bowl: add 50 g of sugar, salt and vinegar to one liter of water. Pour the beans with the resulting marinade, close it with lids, roll up, let cool at room temperature.

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Harvested beans for the winter.

Ingredients:

Onions, carrots - 1.2 kilograms each
- vegetable oil
- tomatoes - 2 kilograms
- vinegar - 5 tablespoons
- spices
- greens
- vegetable oil

Cooking:

1. Wash the beans, boil them in salted water until they are not fully cooked. After that, cut into pieces of 5 centimeters.
2. Cut the onion into half rings, chop the carrots, simmer for 15 minutes. Add beans, salt again, add spices, vinegar, sugar, simmer for 10 minutes over low heat.
3. Cut the tomatoes into four parts, finely chop the greens.
4. Add to stewed vegetables, cook for 20 minutes, reducing the heat.
5. Put the salad in sterile jars while still hot, cork with lids, put away before winter.

How about you?

Salad with beans and cabbage.

Ingredients:

Red tomatoes - 5 kilograms
- vinegar - 120 g
- vegetable oil - 720 g
- sugar, salt
- White cabbage- one kilogram
- white beans - 520 g
- carrot - one kilogram
- onion - 2 kilograms

Cooking:

1. Soak the beans overnight in cool water.
2. In the morning, change the water, boil the beans until fully cooked.
3. Chop the tomatoes to a puree state using a blender for this purpose.
4. Finely chop the onion with cabbage, sweet pepper with carrots - cut into thin strips.
5. Pour the tomato sauce and vegetable oil into the pan, put the prepared vegetables.
6. Add salt and sugar, send the contents to the stove. Cook the workpiece for 20 minutes after boiling.
7. Pour the beans, add vinegar, boil for 10 minutes.
8. Ready salad put in jars.

Preserving beans for the winter.

Salad with carrots and green beans.

Ingredients:

Beans - ½ kilogram
- carrot - 320 g
- tomatoes - 5 pieces
- bunch of greenery
- vinegar - 40 g
- vegetable oil - 50 g
- onion - 3 pieces
- peppercorns - 7 pieces
- black pepper - a teaspoon
- salt, sugar - a teaspoon

Cooking:

1. Coarsely chop the washed beans.
2. Peel the carrots, cut into cubes.
3. Peel the onion, wash, cut into half rings.
4. Wash the tomatoes, pour over with boiling water, remove the skin, cut into slices.
5. Wash the greens, chop coarsely.
6. Put carrots, onions and tomatoes in a saucepan, add vegetable oil, simmer for ten minutes.
7. Add beans, basil greens.
8. Put salt, pepper, ground pepper, sugar, heat with stirring (five minutes), pour in the vinegar, stir.
9. Place the salad tightly in the prepared container, cover with clean lids, put in a saucepan with hot water, sterilize the salad for ten minutes.
10. Close the jars, cool upside down.

Beans canning recipes for the winter.

Black Eyed Peas for the winter.

Ingredients:

Asparagus young beans - 1 kilogram
- Bay leaf
- carnation
- black peppercorns - 10 pieces
- salt - 2/3 tablespoon
- cardamom - 2 pieces
- granulated sugar - 0.5 tablespoon
- vinegar - a teaspoon

Cooking:

1. Thoroughly sterilize all jars. This will take 20 minutes.
2. Rinse the beans, cut off the tails, cut into 2 cm pieces, blanch in boiled water for a couple of minutes.
3. Put the beans in sterile jars, fill with boiling water.
4. After a while, drain the water from the cans, add salt, spices, sugar. Boil it all, pour it into banks again.
5. Put the jars back on sterilization.
6. At the end of sterilization, add vinegar, roll up the jars, turn them over, wrap them, let them cool.

Beans for the winter with meat.

Ingredients:

string beans
- salt - 20 g
- water - one liter
- vinegar - a teaspoon

Cooking:

1. Rinse dense and juicy bean pods, remove the protein vein.
2. Prepare the brine: boil water with salt, dip the beans there for five minutes, discard on a sieve. The water drains well during this time.
3. Transfer the beans to sterile jars, add vinegar, fill with brine.
4. Close the jars with sterile lids, turn over, leave to cool.

White beans for the winter.

Beans can be preserved not only in pods. To prepare this blank, you need to remove the beans from the pods and soak them in cool water for 5 hours. Drain the beans in a colander, wash and dry. Add salted water to a large saucepan, dip the beans into it so that it boils until it is not completely cooked. Grate ripe tomatoes. Pepper all this, add salt, mix with chopped herbs. The pan should sweat over low heat for about 20 minutes. Put the beans in jars, cork.

We hope that the recipes for cooking beans for the winter that we have proposed are to your taste, and you will be happy to cook them every summer. Salads and bean appetizers go well with various main courses. They can also be served as an independent dish.

Have you ever preserved beans for the winter? Bean lovers want to offer a very delicious recipe homemade. Can you eat dry beans? all year round, believe me, a salad with beans. cooked with vegetables for the winter. much tastier. And all the more so because you should prepare a couple of jars of this tasty snack, which in winter will help you cook the same red borscht with beans faster than usual or just open a jar and have a snack? Hearty, tasty and healthy.

This vegetable salad with beans for the winter, many also call lecho with beans. After all, lecho is tomatoes, sweet peppers and onions. And in addition, different fillers can act, for example, rice or the same beans. By the way, vegetable salad with rice. also a great and very tasty appetizer.

For vegetable salad with beans, we need:

beans - 0.7 gram jar,
onion - 600 gr.,
carrot - 0.5 kg.,
tomatoes - 2.5 kg. or 2 liters of juice,
sweet bell pepper - 1 kg.,
garlic - 3 medium heads,
rast. oil - 150 ml.,
rock salt - 2 tbsp. spoons, with a small slide,
sugar - 3 full teaspoons,
vinegar essence 70% - 1 tbsp. spoon or less.

How to cook a vegetable salad for the winter with beans

As usual, let's start preparing the salad with preparation right products. And first of all, you need to do the beans. To make it cook faster, it is advisable to soak it for a couple of hours in cold water. This is what we will do now.

1. In a large bowl or pot, rinse the beans well and remove any debris. Then pour large quantity clean cold water. It is advisable to soak the beans in advance. My beans were small, so they quickly swelled up and cooked in just 20 minutes. Boil the beans until half cooked in lightly salted water. The first water, after boiling the beans, I drain, rinse it and then bring the beans to the desired readiness in clean water.

2. In the meantime, the beans are cooking, let's move on to vegetables. We peel the carrots, onions - from the husks, bell peppers - from the stalks, partitions with seeds. All these vegetables, together with tomatoes, are washed under running water.

3. Next, let's move on to slicing. Cut vegetables as you wish. For example, everything into medium cubes and cook over medium heat, in one go. At the end add almost cooked beans with all spices. I do it in sequence. In a large cauldron I warm up the rast. oil and fry the onion first for 5 minutes, stirring constantly. Then I add chopped carrots. And I also stew it for 5 minutes.

4. Then I put the pepper, diced. The time for stewing pepper is the same. Then I add tomato juice, passed through a special meat grinder, pitted and peeled. I put such tomato juice in jars. But this is optional. Tomatoes can be finely chopped by removing the stalk or scroll through them in a conventional meat grinder. Stew all vegetables with tomato juice for 15-20 minutes.

5. By this time, our beans are almost ready. We drain the water from the container in which the beans were cooked and attach it to all the vegetables in a common pot. Mix everything thoroughly, add salt, sugar, chopped garlic. And stew the beans with vegetables for 5 minutes. Then we add vinegar essence and boil again for 5 minutes. All our vegetable salad with beans for the winter is ready. It remains to decompose it into banks and that's it.

6. Prepare jars with lids in advance or while the salad is being prepared. This time I prepared the container differently. She boiled water in the kettle, removed the lid and put a simple enameled colander in it. Make the fire under the kettle minimal and sterilize one jar (neck down) for 3 minutes. I boiled the lids. Then, in hot jars, one at a time, pour our hot vegetable salad with beans for the winter and roll up hermetically tin lids or screw.

7. It depends on what banks you have. Now carefully turn the jars of lettuce, lids down, and wrap them in a blanket. Leave the salad to cool, at least overnight. Cooled jars with vegetable salad from beans are taken to the cellar or basement. Such a salad will perfectly survive until winter and on the shelves of your favorite pantry, along with the rest of your preparations!

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 - especially healthy foods, rich in substances that ensure the work of the human body for 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 to 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 of 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 with tomato juice and put on the stove, adding 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. Enjoy your meal!

In winter, taking a jar of beans with vegetables, you can cook salad, soup, and hot dishes. Therefore, prepare this goodness as much as possible. Cooking beans with vegetables at home is easy.

INGREDIENTS

Beans 1 Kilogram
Onion 1 Kilogram
Carrot 1 Kilogram
Bulgarian pepper 1 Kilogram
Tomato juice 3 liters
Vegetable oil 0.5 Liter
Vinegar 100 ml
Salt 2 Art. spoons
Sugar 3 Art. spoons
ground black pepper - to taste

Preparation description:

How to cook beans with vegetables for the winter? I'm telling. I recommend soaking the beans prematurely to speed up the cooking process. And, of course, prepare jars for conservation. For me, the most convenient are half-liter ones. In winter, opened and ate at a time. Just enough for the whole family! And now let's take the preservation directly: 1. Boil the beans until half cooked. 2. Rinse and clean all vegetables. Grate the carrots, cut the onion into cubes, bell pepper into strips (but do not grind too much). 3. Put all the vegetables in a pan with a small amount of vegetable oil, mix. pour them with tomato juice and simmer for about 20 minutes. Tomato juice, by the way, can also be prepared independently. To do this, you need to peel the tomatoes, you can easily do this by pouring boiling water over them, and then scroll them in a meat grinder or blender. 4. In vegetable stew add beans, vegetable oil, salt, sugar. Pepper to taste. Leave to simmer for another 15 minutes. 5. Add vinegar and bring to a boil. Then you can pour into pre-sterilized jars. Be sure to leave it overnight under a blanket and then store it in a dark, cool place. At the exit, you should get 5.5 liters of beans with vegetables. Beans with vegetables for the winter are ready. Enjoy your meal! Spend winter evenings delicious 🙂

Beans with vegetables for the winter - recipe with photo on

In winter, taking a jar of beans with vegetables, you can cook salad, soup, and hot dishes. Therefore, prepare this goodness as much as possible. Cooking beans with vegetables at home is easy.

Bean blanks for the winter: 8 best recipes

The benefit of beans is in its versatility: they contain almost everything that a person needs for normal life. For 75%, this culture consists of proteins similar in composition to meat and fish, which makes it indispensable during the fasting period.

In addition to proteins, beans contain carotene, macro- and microelements, including iron, potassium, zinc and copper. It is rich in vitamins - PP, C, B6, B1, B2.

Beans also have a drawback, however, the only one: it causes excessive gas formation. To eliminate the unpleasant consequences of its use, it is recommended to add savory or mint to the water when cooking.

Not only soups, side dishes and snacks are prepared from beans: they make wonderful canned salads. So that you can be sure of this, we have selected 8 recipes for bean blanks for the winter.

Canned beans in tomato sauce with vegetables

1.2 kg of fresh (not dried) beans;
3 teaspoons of salt;
2-3 large onions;
1 kg of tomatoes;
1 teaspoon ground pepper;
5 bay leaves;
½ teaspoon of allspice ground pepper;
1 teaspoon 70% vinegar;
vegetable oil for frying.

Pour boiling water over the beans and cook until tender. Finely chop the onion and fry in vegetable oil until soft. Boil the tomatoes in boiling water and remove the skin. Boil the peeled tomatoes with salt until soft, mash with a crush.

AT tomato sauce put the beans, onions and spices (break the bay leaf into pieces). Bring the salad to a boil, pour in the vinegar, mix and pour into prepared jars. Roll up and leave under a warm blanket until completely cool.

Canned beans with vegetables in tomato sauce

Would need:

1 kg of shelled beans of tender ripeness;
300 g carrots;
200 g of onions;
100 ml of tomato paste; for pouring into 1 liter of water;
1 teaspoon of salt and sugar;
100 ml of vegetable oil;
ground black pepper and red paprika to taste.

Pour the peeled beans with water so that it is 2-3 fingers above the surface of the beans.

Put sugar and salt (do not forget - based on 1 liter of water), bring to a boil and cook under a closed lid for 5-7 minutes. Wash and peel carrots and onions, finely chop and fry in vegetable oil until golden brown.

Drain the decoction from the beans directly into the pan with carrots and onions, add tomato paste and boil for another 5 minutes. Then add the beans, pour in the vegetable oil, and boil for another 10 minutes. Add spices to taste, mix and pack half-liter jars. Sterilize 20 minutes. Spicy lovers can add garlic and sweet pepper to this preparation.

canned beans for the winter

700 g fresh beans (beans);
0.5 kg of onions, carrots, sweet peppers;
1 head of garlic;
3-4 black peppercorns;
2 tbsp. spoons of salt;
1 st. a spoonful of sugar;
1 liter of tomato juice;
200 ml of vegetable oil;
100 ml vinegar 9%.

Boil beans until half cooked. Wash and clean vegetables. Cut the onion into half rings, pepper into strips, grate the carrots on a coarse grater. Combine with beans, add the rest of the ingredients, except vinegar, mix. Bring to a boil, then reduce heat to low and simmer for 1 hour. Pack hot salad in sterilized jars, roll up.

Beans with vegetables for the winter

3 liters of tomatoes, passed through a meat grinder;
1.2 kg of boiled beans;
500 g eggplant;
600 g of sweet pepper;
1.5 cups of vegetable oil;
1.5 st. spoons of 9% vinegar;
1.5 st. Sahara;
3 art. spoons of salt.

Pour the tomato puree into a saucepan, add oil, salt, sugar, cook for 15 minutes. Put the beans there and cook for another 20 minutes. Add the diced eggplant and cook for another 15 minutes. Then add the pepper, cut into strips, pour in the vinegar and cook for 15-20 minutes. Arrange in sterile jars, roll up.

canned red beans

2 kg of red beans;
2 kg of carrots;
5 kg of tomatoes;
2 kg of onion;
2 kg of sweet pepper;
600 ml of vegetable oil;
2 cups of garlic;
4 pods of hot pepper;
vinegar (9%), salt, sugar to taste.

Soak beans overnight, boil in the morning until half cooked. While the beans are cooking, take care of the vegetables. Wash everything thoroughly, clean if necessary. Cut the pepper into cubes, onion into half rings, grate the carrots on a coarse grater. Simmer all ingredients in a little water and vegetable oil.

Scroll the tomatoes in a meat grinder, in a separate container - garlic and hot peppers. Pour the resulting tomato paste into a saucepan with beans and boil for half an hour. Then add chopped garlic, hot peppers and fried vegetables to the beans. Stir and bring to a boil. Pour in vinegar, salt and add sugar.

Arrange the finished salad in heated sterilized jars and roll up. Turn upside down, cover with a blanket for self-sterilization and leave for a day to cool completely. Store the workpiece in a cool place.

Beans for the winter with vegetables

On 5 liter cans would need:

3 kg of ripe tomatoes;
1 kg of sweet bell pepper, onion and carrot;
3 cups beans;
1.5 st. Sahara;
1.5 st. vegetable oil;
2 tbsp. spoons of salt;
2 teaspoons of 70% vinegar essence.

Boil the beans in advance until half cooked. Pass the tomatoes through a meat grinder, peel the rest of the vegetables and cut into cubes. Mix in a large all the ingredients, sugar, butter and salt, cook for an hour after boiling. At the end of cooking, add vinegar, stir the salad, arrange in sterile jars and roll up.

Canned white beans

1 kg of beans;
3 kg of tomatoes;
500 g of onions, carrots and bell peppers;
2 small pods of hot pepper;
1 st. sugar and vegetable oil;
1 teaspoon freshly ground black pepper and salt to taste;
6 bay leaves;
2 tbsp. tablespoons of vinegar (9%).

Soak beans overnight, then boil until tender. Pass other vegetables through a meat grinder. Salt, add vegetable oil, pepper and bay leaf. Simmer from the moment of boiling for 20 minutes, then add the beans and simmer again for 20 minutes. At the end of cooking, pour in the vinegar. Spread the hot mass in sterilized jars and wrap with a warm cloth for 3-4 hours.

Canned Beans with Tomatoes

1 kg of beans;
4 kg of tomatoes;
800 g of sweet pepper;
1.2 kg of onions;
0.5 l sunflower oil;
0.4 kg of sugar;
salt, red hot pepper.

Soak the beans overnight. Wash all vegetables in the morning. Peel the onion from the husk, pepper - from the seeds. Then cut the onion into rings, the tomatoes into slices, the pepper into strips. Place vegetables in enamel pan and cook for half an hour. Add beans, salt and sugar, stir, cook for 50 minutes.

Sprinkle 5 minutes before done. a small amount hot pepper, stir. Arrange the finished salad in heated sterile half-liter jars, cover with lids and sterilize for half an hour at 85 degrees. Roll up, cool and store in a cool place.

Bean blanks for the winter: a selection of proven recipes

Do you like bean preparations for the winter? Then roll up your sleeves and forward to the stove, “conjure” over canned and pickled salads.

We prepare beans with vegetables for the winter

Homemade beans and vegetables are a great way to always have on hand ready meal. Cooked for the winter, beans with vegetables serve as a wonderful ready-made snack, and if you warm them up, they will also become a wonderful side dish. This dish is suitable for those people who do not eat meat, and for lovers of meat delicacies, it will serve as a wonderful addition to soups and stews.

From the finished workpiece, it will be possible to prepare a mass interesting dishes– from soup to delicious and hearty pies. If you are a fan of beans, then by all means prepare more of this snack. For storage, you can use a shelf in the kitchen or pantry - despite the fact that it is prepared without the addition of vinegar, it keeps well at room temperature. This very simple recipe tasty preparation will help you prepare several jars in just a few hours.

This amount of food is usually enough to make seven half-liter jars, so try to cook enough so that you have enough clean jars.

Beans can be taken white or red - according to your desire.

We sort the beans, wash them in running water and transfer them to a convenient spacious bowl, in which we fill the beans with cold water and leave to swell for about 12 hours. It is best to do this at night.

When the beans swell and increase in size, drain the excess water. Prepared beans should not be shriveled, if one comes across, and there is no more water - add water and leave for a few more hours.

We wash the beans again, fill them with clean water and set to cook over medium heat until tender. Don't forget to skim off the foam. Until the beans are fully cooked, they do not need to be salted. While the beans are cooking, prepare the vegetables.

Peel and cut onion small pieces. Fry the onion until golden brown - it is best to cut it as small as possible, preferably in cubes.

Wash and clean the carrots, cut into thin strips or rub into pretty coarse grater. Add carrots to the onion or fry it separately - if desired.

In order for the beans to be more fragrant, add sweet bell pepper to it. To do this, wash the pepper well, remove the seeds, cut into thin strips or cubes and also fry in vegetable oil.

Ripe tomatoes, you can take lightly crushed, wash in cold water, cut into halves and three on a coarse grater. This will save you from the double work of peeling and cutting finely.

When the beans are ready, drain the excess water - you can carefully transfer the beans to a more convenient dish and add the prepared vegetables to it. fried vegetables and tomato puree cook over medium heat, do not forget to stir, as the liquid will evaporate and the mass may burn.

Banks for canning bean salad with vegetables should be washed well and sterilized.

After all the vegetables are well cooked, you will need to add salt and sugar - it is best to add gradually, not forgetting to try. If necessary, the amount of salt and sugar can be reduced or increased - do it to your taste. We put hot beans with vegetables in prepared jars.

Jars with hot snack immediately turn upside down and wrap well. We leave it to cool completely and after that we can consider home-made preparations - beans with vegetables for the winter ready for use. Can be served with vegetables cold appetizer and you can warm it up.

This appetizer can be added to soups and other hot dishes. Enjoy your meal!

Harvesting for the winter beans with vegetables

Homemade beans keep very well long time. It can be served both cold and hot, and can also be used to prepare other dishes.

Beans with vegetables according to the monastic recipe for the winter

Good day, dear readers and guests, site Delicious Recipes!

Have you ever preserved beans for the winter? For lovers of beans, I want to offer a very tasty homemade recipe. Although dry beans can be eaten all year round, believe me, bean salad. cooked with vegetables for the winter. much tastier. And all the more so because you should cook a couple of jars of such a delicious snack that will help you cook the same red borscht with beans faster than usual in winter, or just open a jar and have a snack? Hearty, tasty and healthy.

This vegetable salad with beans for the winter is also called lecho with beans. After all, lecho is tomatoes, sweet peppers and onions. And in addition, different fillers can act, for example, rice or the same beans. By the way, vegetable salad with rice. also a great and very tasty appetizer.

For vegetable salad with beans, we need:

beans - 0.7 gram jar,
onion - 600 gr.,
carrot - 0.5 kg.,
tomatoes - 2.5 kg. or 2 liters of juice,
sweet bell pepper - 1 kg.,
garlic - 3 medium heads,
rast. oil - 150 ml.,
rock salt - 2 tbsp. spoons, with a small slide,
sugar - 3 full teaspoons,
vinegar essence 70% - 1 tbsp. spoon or less.

how to cook vegetable salad for the winter with beans

As usual, let's start preparing the salad by preparing the necessary products. And first of all, you need to do the beans. To make it cook faster, it is advisable to soak it for a couple of hours in cold water. This is what we will do now.

1. In a large bowl or pot, rinse the beans well and remove any debris. Then pour plenty of clean cold water. It is advisable to soak the beans in advance. My beans were small, so they quickly swelled up and cooked in just 20 minutes. Boil the beans until half cooked in lightly salted water. The first water, after boiling the beans, I drain, rinse it and then bring the beans to the desired readiness in clean water.

2. In the meantime, the beans are cooking, let's move on to vegetables. We peel the carrots, onions - from the husks, bell peppers - from the stalks, partitions with seeds.

All these vegetables, together with tomatoes, are washed under running water.

I do it in sequence. In a large cauldron I warm up the rast. oil and fry the onion first for 5 minutes, stirring constantly. Then I add chopped carrots. And I also stew it for 5 minutes.

Then I put the pepper, cut into cubes. The time for stewing pepper is the same.

Then I add tomato juice, passed through a special meat grinder, pitted and peeled. I put such tomato juice in jars. But this is optional. Tomatoes can be finely chopped by removing the stalk or scroll through them in a conventional meat grinder. Stew all vegetables with tomato juice for 15-20 minutes.

3. By this time, our beans are almost ready. We drain the water from the container in which the beans were cooked and attach it to all the vegetables in a common pot.

Mix everything thoroughly, add salt, sugar, chopped garlic. And stew the beans with vegetables for 5 minutes. Then add vinegar essence and boil again for 5 minutes. All our vegetable salad with beans for the winter is ready. It remains to decompose it into banks and that's it.

4. Prepare jars with lids in advance or while the salad is being prepared. This time I prepared the container differently. She boiled water in the kettle, removed the lid and put a simple enameled colander in it. Make the fire under the kettle minimal and sterilize one jar (neck down) for 3 minutes. I boiled the lids. Then, one by one, we pour our hot vegetable salad with beans for the winter into hot jars and roll them up hermetically with tin lids or screw caps.

Look at your banks. Now carefully turn the jars of lettuce, lids down, and wrap them in a blanket. Leave the salad to cool, at least overnight.

Cooled jars with vegetable salad from beans are taken to the cellar or basement. Such a salad will perfectly survive until winter and on the shelves of your favorite pantry, along with the rest of your preparations!

I wish you successful blanks for the winter and all the best to you!

Delicious vegetable salad for the winter.

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