As a rule, we traditionally prepare cucumbers, tomatoes, zucchini, eggplants, and various salads for the winter. For some reason, many people do not include beans among these products. And this despite the fact that beans are considered one of the most healthy products. It is even recommended as a plant-based meat substitute due to high content protein in beans. Therefore, you need to make sure that beans in any form are on your table all year round. Beans are used to prepare a variety of healthy and nutritious meals. It also perfectly allows you to preserve yourself for long-term storage. Why not take advantage of this opportunity?
You can can both grain and green beans. It is important that during the canning process all of the beans are preserved. useful qualities. There are grain beans different varieties, differs in color. And which one to preserve - white or red - each housewife will decide for herself; they are equally tasty and healthy.
Canned beans for the winter will perfectly complement your diet and become good dish both for the holiday and family dinner, can become the basis for preparing first courses.
Cooks distinguish between asparagus and green beans by size, color of the pod, and quality of the grains. However, both green beans for the winter and green beans are perfectly preserved for the winter, frozen and ultimately give us excellent snack dish, which many use as a preparation for borscht.
An original and popular twist is a salad with beans for the winter. It is prepared from both grain beans and green beans, with the addition of other vegetables and using a marinade filling. The process of preparing such preparations is somewhat more labor-intensive than preparing other vegetables. This is due to the fact that grain beans need to be soaked, the marinade must be carefully prepared, special attention must be paid to sterilizing jars, etc. But the result is worth it! Be sure that in winter you will get a real festive table, if there are beans on it. Recipes for preparing it for the winter are on our website, use it. Use photographs for this as well. ready meals from beans. For winter, recipes with photos better illustrate their benefits and bright appearance. Using our recipes, prepare, for example, a bean salad for the winter; its recipes are numerous and varied. And the preparation of beans for the winter itself, although labor-intensive, is useful and very important. And to understand how to freeze beans for the winter, or how to preserve them, you need to carefully read not only the recipes on the site, but also the opinion experienced chefs. Here are some of their tips:
When preparing grain beans for storing for the winter, you need to sort them out, leaving the grains with a smooth surface, a shiny tint, without damage or dents;
To preserve green beans, you need to select small, dense and juicy young pods, without damage or stains;
If the pod breaks easily, producing a faint crunch, then it is suitable for preservation;
Beans cannot be consumed raw due to the presence of components unsuitable for food. They are destroyed during heat treatment.
Beans such as kidney beans are very beneficial for the human body.
Everyone knows that beans are rich in vitamins, carbohydrates and fiber, and in order to enjoy beans at any time of the year, I suggest canning these beans, in my opinion, with a recipe that has been tested over the years. It turns out very tasty and tender canned beans!
Ingredients:
- white beans – 1 kg;
- sugar – 120 g;
- salt – 3 tbsp. l.;
- vegetable oil - 1 tbsp. l.;
- table vinegar 9% - 2 tbsp. l.
Cooking method
To preserve beans for the winter, it is better to choose dense, smooth grains. Carefully sort through all the beans, select dry, spoiled and damaged grains. To ensure that the beans cook evenly, choose beans of the same size.
Wash the beans in large quantities water. Then, pour clean water and soak the beans for 8 hours. After 4 hours, you need to rinse the beans and remove any excess debris, and then replace the liquid with clean water.
The beans, which had been standing in water for this time, had significantly gained in size, as they say, they had swollen. Now you need to place it in large saucepan, with a thick bottom and fill with clean water in a ratio of 1:2 beans/liquid. Cook over medium heat until it boils, then change the water and bring the beans back to a boil. Next, pour in a portion of vegetable oil and stir. Thanks to him, the beans will have a pleasant delicate taste.
The next step is to add sugar and mix again. Continue to simmer over low heat for 80-90 minutes, without covering the pan with a lid. It’s not difficult to check the readiness of the beans: take out one grain and press on it; if it’s hard to press, then it’s worth boiling the beans some more. Rock salt add only 10-15 minutes before the end of cooking, so that the beans do not turn out hard. Finally, add vinegar and simmer for 2-3 minutes.
While the beans are cooking, there is time to prepare containers for canning. I use small jars, 0.3 - 0.5 liters in volume, with screw-on tin lids. You must first thoroughly sterilize them in a way convenient for you, for example, rinse the filled jars with water with a soda solution, place them in the microwave for 2-3 minutes, and boil the lids for 5 minutes.
And so, as soon as the beans are ready, you need to immediately fill clean, dry jars with them. Add a little yushka in which the beans were cooked on top.
Then, as usual, close with tin lids. Turn the top upside down and wrap it in a warm blanket, this way the beans will undergo additional sterilization. Leave the jars in this position until they cool completely.
Although the process of canning beans is a little time-consuming, it is worth it! As a result, you will get a very tender, soft and delicious beans, which is perfect for preparing many dishes!
Canned beans for the winter are widely used in cooking. It can be added to soups, salads or used as a snack. It is rich in fiber, vitamins, and carbohydrates. Popular in those homes who observe Lent. With the amount of ingredients given below, you get 1.5 liters of canned beans.
Ingredients
- Sugar beans - 1 kg
- Rock salt - 3 tbsp.
- Granulated sugar - 0.5 tbsp.
- Vinegar 9% - 2 tbsp.
- Vegetable oil- 1 tbsp.
Information
ConservationServings - 1.5 l
Cooking time - 2 hours
Canned beans for the winter: how to cook
The main signs of suitable beans are smooth, dense, with a shiny surface of the grain. Sort the beans, throw away the garbage and soft, wormy fruits. Wash the beans in plenty of water. Cooking beans: Soak beans in cold, filtered water for 8 hours. Every 4 hours, drain the water and replace it with new one.
Put the beans to cook, bring them to a boil, change the water. Bring the beans to a boil again with the water already changed, add vegetable oil - it will give the bean grains a delicate taste. Then add granulated sugar, simmer over low heat with the lid open for 40 minutes, add rock salt 10 minutes before readiness. At the end, add vinegar, then, after two minutes, turn off the heat.
Preparing containers for preservation: jars and tin lids wash in soapy solution with soda and rinse with plenty of warm running water. Sterilize the jars by steaming for 7 minutes or in the oven for 15 minutes. You can also use microwave: pour 100 ml of water into the jars and heat for 2 minutes, remove with an oven mitt or towel. Boil the lids in boiling water for two minutes. “Packaging” of the salad: place the cooked boiling beans into hot sterilized jars and seal the lids with a canning tool. Turn the jars over and check for air in the jars. If not, leave the jars covered until they cool completely.
The nuances of preparing beans: choose beans of any color, but if you take white ones, the brine will be light. The size of the bean grains should be the same. Otherwise, the smaller ones will boil before the larger ones cook. You can check whether the beans are ready or not: take out one grain and press on it, if it chokes easily, then it’s ready, if not, then you need to cook it some more. When beans are soaked, two liters of water are required for every kilogram of beans. Under no circumstances should iodized salt be used for preservation - vegetables will rot and it is impossible to eat them. Use clean water for preservation, without chemical additives - this reduces the likelihood of the twists exploding. It is recommended to salt the legumes at the end of cooking - otherwise they will become tough. It is not recommended to add spices in this recipe, because the beans close in the form additional ingredient for other dishes. Store the preserves in a cool, dark place at temperatures from 0 to 18 degrees for up to two years. The beans canned for the winter are ready.
Many people have green beans growing in their garden beds, recipes for canning them for the winter will help turn this into useful plant in excellent provisions. This preparation can be used as a side dish or as part of a salad. Beans belong to the legume family, so they are very high in calories. In addition to the calorie content, it is tasty and unusual. Having a dish on the table with green beans will give you energy and useful microelements all day.
The benefits of green beans and dishes made from them
Green beans contain vitamins A, B, C, E, potassium, magnesium, zinc, folic acid, which have a beneficial effect on human body. By intensively cleansing the body of toxins, this herbaceous plant It also removes excess fluid from organs, thereby facilitating the work of the heart. Once on the menu for diabetics, it reduces glucose levels, so it is strongly recommended that such people consume it as often as possible. It won’t work all year round, because asparagus is a seasonal fruit. To preserve it for a long time, you can freeze or preserve it. Asparagus beans, which have countless preparations for the winter, allow you to recharge with positive substances from them at any time of the year.
The easily digestible protein inside the beans in question reaches the level of meat. If you are on a diet, then meat can be replaced with green beans in any form. It is also very useful for people suffering from kidney and liver diseases, because it normalizes salt metabolism. By consuming canned pods you can prevent atherosclerosis and arrhythmia.
Green beans should not be eaten raw.
Green beans without additives for the winter with sterilization
For those interested in how to cook green beans tasty and without additives, a simple recipe is provided below. It will take 2 kg asparagus pods. The beans will be stored in brine, which will require 3 teaspoons of salt and 2 liters of water. It is better to choose 0.5 liter jars; 3 teaspoons of vinegar will be poured into them for better preservation of food.
Cooking steps:
In all recipes provided, vinegar is taken at 9%.
Green beans with celery for the winter without sterilization
Green beans are quickly prepared for the winter; recipes without sterilization describe the process in detail. This option involves canning along with celery, which adds piquancy to the dish. The quantity is taken to taste, and asparagus is 2 kilograms. The marinade will use 100 grams of vinegar, 1 liter of water, 30 grams of salt, 200 grams of sugar. Garlic and dill will help add astringency; their volume is taken according to taste preferences.
Cooking steps:
Green beans with spices for the winter without sterilization
One more delicious recipe canning green beans for the winter is its interaction with aromatic herbs and spices. For 2.5 kilograms of legumes you will need up to 10 cloves of garlic, 1 tbsp. spoons of allspice and black peppercorns and. According to your taste, you can vary the amount of ingredients, and also remove or add some other seasonings, for example, add a bay leaf.
Cooking steps:
Korean green beans
You can get a nutritious, juicy asparagus meal by adding carrots to it. Korean green beans are a rich, spicy appetizer for any table. Main ingredients for this dish: 500 grams of legumes, 1 large carrot. A packet of “Korean-style carrots” spices and 4 cloves of garlic will help fill the preparation with spiciness. The marinade will use 3 tbsp. spoons of vinegar, 50 grams vegetable oil, 1.5 tbsp. spoons of salt and sugar, as well as 300 grams of water.
Cooking steps:
Green beans in tomato
Pickled green beans for the winter, the recipes for which are very varied. For example, instead of marinade you can use tomato juice. The provisions are also stored for a long time and have an unusual taste. For the beans in the tomato you will need half a kilo of asparagus, 2 leeks, 1 carrot, 2 cloves of garlic and for the tomato 3 tomatoes. Necessary spices for provisions: a pinch of black ground pepper, 2 g of salt and 30 grams of fresh parsley.
Cooking steps:
Instead of fresh tomatoes, you can use tomato juice.
Recipes for canning green beans for the winter are not limited to the above options. Every year they are replenished with new products. You can also supplement the ingredients with your favorite vegetables, try and experiment. Don't forget about sterile jars and adding vinegar for a longer shelf life.
With the onset of cold weather winter salads are very popular among home-cooked dishes. A salad with beans for the winter turns out especially tasty if all the ingredients were grown in the garden. This cold appetizer, which, in addition to beans, includes all the ingredients familiar to us: red bell pepper, onion, fresh tomatoes. It wouldn't hurt to add carrots either. It is worth noting that this lecho with beans is perfect for the menu during Lent. When meat is strictly prohibited, red beans are an alternative to animal protein. For every vegetarian, this product is considered a source of energy.
Salad with beans for the winter
Recipe without sterilization. If the specified proportions are observed, you can prepare as many as four liters delicious salad from vegetables with beans.
We pre-prepare: half a kilogram of regular white onions, a couple of kilograms of tomatoes, 50 grams of salt, a kilogram of beans, vegetable oil (400 ml), half a kilogram of red bell pepper. In addition, the composition includes 1 tablespoon of sugar, garlic (100 grams) and five teaspoons of 70% vinegar.
How to cook beans for the winter without sterilization
Before you start cooking, it is recommended to thoroughly rinse the beans and soak them overnight. Cook for half an hour and place in a colander to remove excess liquid. It is worth noting that beans come in different varieties, so cooking times may vary. If after half an hour the beans are still hard, extend the time.
We take out the stalk and clean the bell pepper from seeds and. Depending on preference, we cut it in a convenient way, it can be cubes or strips, the main thing is that the pieces are not very large.
Chop the onion into strips. White onion can be replaced with purple. As a rule, the taste does not suffer from such a replacement.
Tomatoes must be chopped using a blender or manual meat grinder. If you don’t have special equipment at home, you can use a regular grater. Most housewives pre-immerse the tomatoes in boiling water for five minutes to make it easier to peel them.
Take a medium-sized saucepan and add the prepared vegetables along with the resulting tomato puree. Pour in sunflower oil and mix. Cook over high heat until it boils, and then continue to simmer for twenty minutes. Next add the beans. Finely chop the garlic or pass it through a special press. Add sugar, vinegar, salt and garlic to the pan with boiling vegetables. Continue to simmer for fifteen minutes.
It is most convenient to store beans for the winter in small jars, as they say, for one time only. It is recommended to sterilize the container first. It is necessary to transfer the finished snack into dry jars. Roll up using clean and sterile lids, tip over and wrap in a blanket. In order for the snack to maintain its quality, it is recommended to store it in a cool and dark place.
Recipe No. 2
Do you buy often? canned beans in jars at the store? We offer to cook home preparation from beans for the winter yourself.
The good thing about this recipe is that you can use it... independent dish in the form of a bean salad with vegetables, or use the preparation as a seasoning or sauce for main courses. And also winter supplies from beans in tomato sauce- the most delicious and easy refueling for winter cabbage soup or borscht.
Winter beans in tomato sauce
When you take a can of beans out of the pantry, all you have to do is throw cabbage and potatoes into the broth, add a few spoons of borscht seasoning and cook a little. Delicious hearty soup or aromatic borscht, regardless of the time of year, you can always whip up!
Thus, you will not only save money and time, but also delight your family with their favorite dish with the addition of beans.
Every housewife can prepare beans for the winter in jars. To prepare 3.5 liters of ingredients you will need
