Salad with beans for the winter is very tasty. Salads with beans for the winter

Salad with beans is a very necessary preparation for each of us. It’s so delicious to open a jar at the end of January and see fresh vegetables there, which are still just as healthy.

But before you start cooking, you definitely need to find out how best to do it so that nothing spoils and is preserved for many months.

General cooking principles

So, the most important thing in canning is to maintain sterility. This means that all jars must be thoroughly washed and sterilized, including their lids. It is better to sterilize the lids 10 minutes before closing the jar, so as not to “pick up” anything.

Having purchased raw beans, you definitely need to sort it out. This is very important: if at least one spoiled bean gets into the salad, then there is a chance that the bookmarks will be spoiled, and every single one of them.

Classic salad with beans for the winter

Cooking time

calorie content per 100 grams

There are classics that are always difficult to refuse. It is delicious and everyone loves it. We will share this with you traditional recipe right now.

How to cook:

Tip: you can choose any beans, even canned ones.

forest snack

Do you like mushrooms? Then bean salad with mushrooms is definitely for you!

How long is it - 2 hours and 15 minutes.

What is the calorie content - 116 kcal.

How to cook:

Cut the onion into small cubes.
Pour oil into a frying pan, heat it and add onions. Stirring, fry until transparent.
Thoroughly clean the mushrooms and chop them as desired.
Place in a bowl, add water and place over medium heat. Bring the mixture to a boil. Cook for 15 minutes.
After time has passed, drain the water through a colander.
After this, add the mushrooms to the onions and cook for 5 minutes, remembering to stir.
Rinse the beans soaked overnight with running water and pour into a saucepan.
Pour enough water and put on fire.
Cook the beans until almost done.
Cut the tomatoes into small slices.
Place in a blender and blend until smooth. The same can be done in a meat grinder, if possible or desired.
Move mushrooms and onions to large saucepan, add tomato mass and beans, salt and sugar to them.
Mix everything and cover with a lid, put on medium heat. Cook for 20 minutes.
Peel the garlic, chop with a garlic press and add to the salad at the end of cooking.
Place into jars and place in a saucepan, the bottom of which should be covered with a towel or gauze.
Fill the jars with water up to the shoulders and bring to a boil.
Sterilize for another 35 minutes, then roll up and put in a warm place until cool.

Tip: you can choose any mushrooms. These can be milk mushrooms, chanterelles, porcini mushrooms, russula, boletuses, honey mushrooms, etc.

Store canning

This blank is very similar to the finished one canned beans, but we called it a salad. We will cook the beans in tomato sauce. In winter, such a bookmark will definitely come in handy.

How long is it - 1 hour and 20 minutes.

What is the calorie content - 62 kcal.

How to cook:

Wash the beans thoroughly, sort and pour into a bowl.
Fill with water and leave for 12 hours or even a day.
It is advisable to change the water 2-4 times during this time so that the beans do not begin to sour, otherwise you will have to exclude them from the salad.
Wash the soaked beans and pour required quantity water and boil until fully cooked.
Cut the tomatoes into slices. Place them in a blender and puree. You can use a meat grinder if you don't have a blender.
Pour the resulting mixture into a saucepan and place it on the stove. Cook for 10-25 minutes depending on how thick you want the tomato sauce.
When the sauce is ready, you can strain it through a sieve to remove seeds and pieces of peel, or you can grind it with an immersion blender. The effect is almost the same. Place the finished beans in a colander and let the water drain.
Add beans to the sauce along with sugar, salt, vinegar, chili.
Chop the garlic. Add to remaining ingredients.
Mix all ingredients, put on fire and cook for 20 minutes.
After this, pour into jars, close and turn the lids down.

Tip: chili can be used not only in the form of ground powder, but also in the form of a puree, the whole fresh pod.

Bookmark for winter in Greek

The preparation will remind you of a salad from sunny Greece. Almost all the ingredients are present here (except feta, of course) and even a little more.

What time is it - 3 hours.

What is the calorie content - 101 kcal.

How to cook:

Wash the beans, pour into a bowl and pour cold water. Let it brew for a day.
Then rinse and cook until fully cooked.
Wash the tomatoes thoroughly and make a cross-shaped cut on each fruit.
Pour water into a large saucepan and put on fire. Bring to a boil and add the cut tomatoes.
Let sit for just 1 minute, then use a slotted spoon to transfer the tomatoes to a bowl of cold water or ice cubes. Another option is to transfer the vegetables to a colander and simply rinse with cold water.
After a few minutes, the tomatoes will cool down and need to be peeled.
After this, cut the fruits into cubes and set aside.
Wash the carrots, cut off the skin and grate.
Cut the pepper into two parts, remove the core with membranes and seeds.
Cut the sweet pulp of vegetables into strips.
Peel the onion, remove the roots, and be sure to rinse off the juice released from the cut. Cut into half rings.
Place tomatoes, peppers, onions and carrots in a large saucepan or sauté pan.
Rinse the beans and add to the rest of the vegetables.
Pour in vinegar, oil, add sugar, stir.
Season with spices to taste and prepare the future salad, stirring occasionally, for 2 hours.
Place the olives in a colander and cut into halves.
After time, add olives and zest to the salad and mix.
Place the salad in jars, roll it up and cover it with a blanket.

Tip: olives can be replaced with black olives.

Salad with beans and beets for winter

When a salad contains beans, tomatoes, beets, peppers, it looks more like borscht than bean salad with beets.

How long is it - 2 hours and 50 minutes.

What is the calorie content - 63 kcal.

How to cook:

Peel the beets, wash and cut into cubes or grate.
Peel the carrots, rinse and chop, like beets, into bars or strips.
Wash the tomatoes. If desired, blanch and peel them. To do this, make cuts on each vegetable and lower the fruits into boiling water for just 1 minute. After this, transfer the tomatoes to cold water for the same amount of time. Peel the tomatoes and cut into slices.
Peel the onion, wash and cut into feathers.
Rinse the beans and pre-soak them in water for 12 hours or more. Then rinse again and transfer to a saucepan.
Pour in water, put on the stove and boil until half cooked (about 15-20 minutes).
Mix beets, tomatoes, carrots, onions and peppers.
Add butter, sugar and salt.
Combine everything and place on the stove for 2 hours.
Do not forget that the mass must be stirred so that nothing burns.
Add vinegar 15 minutes before the end of cooking.
Cook a little more, then pour into jars and put away “under the fur coat”.

Tip: you can use sweaters, blankets, blankets, and sweaters as a “fur coat.”

Vitamin boom in jars

We will offer you a salad from green beans, its taste will be different from all other salads. But it's worth it, try it!

How long is it - 1 hour and 35 minutes.

What is the calorie content - 88 kcal.

How to cook:

Wash the beans thoroughly and remove the stems.
If desired, cut each pod into 2-3 parts.
Pour water into a saucepan and put on fire. Bring to a boil and cook for 10 minutes.
Then transfer to a colander and immediately rinse with cold water so that the beans do not swell anymore.
Rinse the tomatoes, remove the stems and cut into small pieces.
Wash the carrots, cut off the peel, grate on a fine grater.
Peel the onion, wash it, cut it into strips or feathers.
Pour half the oil into a frying pan and heat it.
Add onions and carrots and simmer until soft. Stir occasionally.
Place the onions and carrots in a large saucepan or frying pan, along with the tomatoes and boiled beans.
Add salt and sugar, remaining butter, stir and cook for 40 minutes, stirring.
After this, put the salad into jars and roll up.

Tip: to make the salad brighter, you can add green peas to it.

Useful preparation for the cold season

Not a salad, but a real vitamin boom, which contains white beans, and eggplants, and many other vegetables that make the salad incredibly rich and healthy.

How long is it - 1 hour and 55 minutes.

What is the calorie content - 92 kcal.

How to cook:

Rinse the peppers and cut them in half to remove membranes and seeds. Cut the pulp into small cubes.
Peel the garlic, cut off the dry ends, and pass the cloves through a garlic press.
Peel the carrots and wash thoroughly. Grate.
Wash the beans in the evening, add water and leave overnight. In the morning, rinse the beans, pour boiling water over them and put on fire. Boil until fully cooked, but it is important not to overdo it.
Wash the tomatoes, remove the stems, cut into slices.
Pass each piece through a meat grinder.
Wash the eggplants, remove the stems and cut the fruits into cubes.
Stir garlic into the tomato mass and pour it all into a saucepan.
Place on the stove and bring to a boil.
Add salt, sugar, vinegar and oil.
Wait until it boils and then add the carrots.
Stirring, let the mixture boil again.
Add the pepper, and then (after boiling) the eggplant.
When the eggplants boil, cook the vegetable mixture for 30 minutes.
After the time has passed, add the beans and from the moment of boiling, cook the salad for another 20 minutes, remembering to stir.
After the time has passed, divide the resulting mass into jars and roll up.

Tip: for taste and greater benefits, add zucchini.

To taste, you can add any spices and herbs that you like: cardamom, cinnamon, chili, Provencal herbs, mint, nettle, etc. Don’t be afraid of experiments, because they are the ones who turn dishes into masterpieces!

If you don't feel like cooking beans, we have something for you. good advice: buy a few cans of ready-made store-bought beans, then all your salads will be prepared 2 or even 3 times faster.

Bean salad - healthy and tasty dish. The good thing about this snack is that it can last for years if done correctly. It’s good to go down to the basement in winter and come back with a jar fresh vegetables, is not it?

Beans are filling and very useful product. Canning beans allows you to prepare them for the winter universal dish- an excellent independent snack, addition to side dishes, dressing for soups. Worth stocking up vitamin preparation in the summer for future use to save time on cooking in the winter.

How to make bean salad for the winter

A winter appetizer with beans is a ready-made, hearty addition to a hot dish for lunch or dinner. The appetizer is served cold or warm. The preparation can be made in the form of a pate or salad, using mushrooms, cabbage, beets, tomatoes or herbs as an additional ingredient. The choice is yours. Try making snacks using our recipes and you will love them!

Bean and vegetable preparations are tasty, nutritious, and healthy. They can not only be added as a dressing to soups or borscht, but also served as full meal. Bean salads for the winter are very simple to prepare: just boil the beans, chop and stew the vegetables, combine the ingredients and distribute the appetizer into jars. An important point when canning homemade salad is preliminary preparation main component. Experienced chefs It is advised to pre-fill the beans with cold, clean water for 12 hours.

Bean salad recipes for the winter

Canned salad with beans for the winter contains great amount squirrel, and thanks additional ingredients(greens, vegetables) it compensates for the lack of vitamins and provides the body with valuable fiber. By consuming the product, you will reduce the risk of vitamin deficiency and receive additional energy, the need for which is much higher in winter than in summer. Below we describe in detail and with photos the recipes for preparing a delicious preparation.

Bean salad for the winter - recipes with photos. Delicious salads with beans for the winter

Appetizer with beans for the winter - general principles of preparation

Beans for preparing preparations are taken white, red or green. It is pre-sorted and washed. Red and white beans are soaked in water to help them cook faster. A phot green beans You can immediately send it to stew or boil.

Mostly tomatoes are added to bean snacks. They should be ripe, but not spoiled. They are washed and the stalk is removed. Eggplant is also often found in such snacks, which also needs to be pre-processed. The vegetable should be washed, dried and cut off all excess. After cutting the eggplant into pieces, you need to soak it in salted water or simply sprinkle it with salt. This will remove the bitterness that is completely unnecessary in the appetizer.

Spicy and spicy ingredients are also added to the bean snack. Bell pepper, onions, mushrooms, carrots and greens. In more interesting options snacks add nuts, potatoes or corn.

These bean preparations can be used to prepare soups or main courses. The appetizer can be served as a hot or cold side dish.

Beans with vegetables for the winter

Recipes bean salads very similar, they usually differ in the ratio and quantity of ingredients. Described below classic version preparing beans for the winter. You can use it as an independent snack or as a dressing for first courses. If you wish, you can add more garlic or spices to the preserve, then its aroma and taste will become even brighter.

How to cook beans with vegetables for the winter?

Ingredients:

carrots - 1 kg;
salt - 30 g;
fleshy tomatoes - 2.5 kg;
white beans - 1 kg;
garlic head;
vegetable oil - 1 tbsp.;
red bell pepper - 1 kg;
sugar - 15 g.

Cooking method:

Scald the tomatoes with boiling water, after which you can easily remove the skin. Grind the fruits using a blender/meat grinder.
Boil the beans soaked for 12 hours in advance.
Remove the stems and seeds from the peppers. Cut the vegetables into strips or half rings, like onions.
The carrots must be grated coarsely, the garlic must be pressed using a press.
Heat the oil in a thick-bottomed pan, place the tomato mass and beans here (pre-drain the water into the sink). The food should be simmered over low heat for an hour.
Separately, fry the onion with carrot shavings, add the roast to the tomato-bean mixture.
Season the salad with spices, boil for another 20 minutes, add crushed garlic at the end of cooking.
After 3 minutes, remove the container from the stove, place in a sterilized container, and seal with lids.

Appetizer with beans and mushrooms for the winter

Product composition:

1 kg of mature dry beans;
410 g champignons;
20 g garlic;
four onions;
100 g walnuts;
100 ml sunflower oil;
a pinch of black ground pepper;
coarse salt to taste;
35−40 ml table vinegar 9%.

Cooking process:

First, soak the beans in warm water for 4−5 hours. If desired, this is done overnight. Then rinse and fill the pan with water. Cook until soft. Then strain off the entire broth and let the beans cool.
Peel and rinse the garlic and onion. Let's cut it finely. Fry in sunflower oil (30 ml) in a frying pan.
We clean and wash the champignons by hand under running water. Gently squeeze them with your hands and cut them into thin slices. Place in a separate frying pan and fry without oil until all the moisture has evaporated. There is no need to fry any longer.
Place the walnuts in a dry frying pan and fry until the dark skin begins to curl. Next, place the nuts on a plate and peel them by hand. Discard the peel and place the nuts in a blender bowl. Grind for 2-3 seconds. By the way, a regular meat grinder is also suitable for grinding.
Add legumes, onions with garlic and mushrooms to the nuts. Grind to a puree-like consistency.
Place the puree in a saucepan and add salt, pepper and all the remaining oil. Simmer the mixture until evenly heated and add vinegar. Stir and simmer for another 3-4 minutes.
Place the pate appetizer with beans into sterilized jars and cover with lids. Sterilize the workpiece in moderately boiling water in a saucepan. The time for additional sterilization depends on the volume of the jar. For half a liter containers, 15 minutes is enough. We take out the jars and close them tightly. We put it first in a warm place to cool, and then in a cool place for storage.

Tomato appetizer with beans for the winter

Product composition:

2 kg of ripe tomatoes;
1 kg beans;
half a kilo of sweet pepper;
400 g onions;
200 ml sunflower oil;
a bunch of parsley;
20 g granulated sugar;
200 ml sunflower oil;
salt to taste;
3−4 peas of allspice;
35−40 ml table vinegar 9%.

Cooking process:

Wash the beans in a cup of water and leave in the water overnight or for 4-5 hours. When the grains have swollen well, wash them again and let them cook until semi-soft. Separate from the broth.
In the meantime, we process the sweet peppers and other vegetables. We wash the tomatoes, cut out the place where the stalk was, and cut into slices. Remove dry skins from the onion and cut into half rings. Cut out the seed capsule from the pepper. We cut the pepper into thin strips. We sort the parsley by hand, rinse it in water, and chop it on a cutting board.
Place the chopped vegetables in a clean saucepan and add oil. Place on moderate heat. Season with salt, sugar and allspice peas. Stir and simmer uncovered until half cooked. Add the beans and herbs and simmer for 15-20 minutes. Stir to heat treatment passed evenly. Add vinegar. After 3-4 minutes, remove from heat.
Place the snack in clean, sterilized jars and seal with lids. Remove to cool.

Green bean salad for the winter

Green beans are a storehouse of microelements, proteins, and vitamins. In addition, it is very tasty and easy to eat. digestive system. Green bean salad for the winter can be prepared according to different recipes, but, as a rule, the main component is supplemented with a set of seasonal vegetables. Winter harvesting with green pods, bell peppers and sweet and sour tomato sauce it turns out very bright, fresh, rich. In winter, this snack will serve a great addition for fish or meat dishes.

How to preserve salad?

Ingredients:

onions - 3 pcs.;
sunflower oil - 1 tbsp.;
carrots - 4 pcs.;
ripe tomatoes - 1 kg;
sugar - 1 tbsp. l.;
green beans - 1 kg;
salt - 1.5 tbsp. l.

Cooking method:

Sort the pods, rinse with water, and dry with paper towels. Trim the ends on both sides, then chop the beans into small pieces (about 3 cm).
Boil the legumes in lightly salted water (this will take 10 minutes), then drain the component in a colander, allowing the water to drain.
Tomatoes should be cut into small cubes, carrots should be grated, onions should be finely chopped into half rings.
Next, you need to fry the carrots and onions in oil, turning on medium heat.
Combine beans with fried vegetables and tomatoes, add butter, salt, sugar.
Simmer the mixture for 40 minutes over low heat, stirring it frequently.
Let the finished salad cool slightly, then distribute into glass containers and roll up the lids.

Beetroot appetizer with beans for the winter

Product composition:

half a kilo of young beans;
1 kg beets;
1 kg carrots;
half a kilo of onions;
1 kg of ripe tomatoes;
250 ml sunflower oil;
3−4 tbsp. l. table vinegar 9%;
two pinches of ground pepper;
40 g sugar;
40 g salt.

Cooking process:

We wash young bean grains in water. Let it cook until almost done.
In a separate pan, cook the beets without peeling them. After this, fill the root vegetables with cold water and peel them. Grate it. Mix with vinegar and cover with a lid.
While the food is cooking, peel the carrots, tomatoes and onions. We chop the vegetables thinly, but not too small. For carrots we use a grater. Transfer the vegetables to a pan for stewing and add sunflower oil. Add sugar, salt and pepper powder. Stir and simmer until the vegetables are soft.
Add beets and beans pickled with vinegar to the salad. Stir and simmer for a little less than 10 minutes.
Remove the bean appetizer from the stove and place it in sterilized glass jars. Seal with lids treated with boiling water and place in a warm towel to cool.

Vegetable snack with beans for the winter

Product composition:

kilogram of beans;
three kilograms of tomatoes;
half a kilo of onion;
half a kilo of carrots;
15 g granulated sugar;
salt to taste;
3 tbsp. l. table vinegar 9%.

Cooking process:

Fill the bean grains with cool water and leave for 3-4 hours. Rinse and leave again for an hour. Fill with new water and boil until tender.
We clean the vegetables according to the recipe list and rinse them under running water. Next, cut the onion into thin quarter rings, grate the carrots, and grind the tomatoes into puree. Place vegetables in a saucepan. Add butter, sugar and salt. Place on moderate heat to simmer. Be sure to stir so that the bottom does not burn.
When the vegetables are ready (to test), add the beans and vinegar. Simmer for another 10 minutes and remove from heat.
Distribute the snack into sterile jars and close with sterile lids. After the jars have cooled, we put them in the basement until winter.

Winter appetizer with red beans

vegetable appetizer with beans for the winter without sterilization, step-by-step photos

To preserve 3 half-liter jars of this snack we will need:

beans - 1 half-liter jar
sweet pepper - 0.5 kg
carrots - 0.5 kg
onions - 0.5 kg
salt - 1 tbsp. l. with a slide
sugar - 100g.
Sunflower oil - 200 ml.
vinegar 9% - 3 tbsp. l.
drinking water - 0.5 l.

Method for preparing beans for the winter: Wash the beans and soak in cold water for 12 hours. After this, measure out the required amount.

Cook the pre-soaked beans until almost done.
Peel sweet peppers from stalks and seeds with pulp,
Rinse thoroughly under running water and cut into cubes.
Peel the carrots, grate them on a grater (large, for Korean carrots). Fry it in vegetable oil until half cooked.
Peel the onions and cut into rings (if the onions are large, you can also use half rings). Fry it in vegetable oil until golden brown.
In a saucepan, mix water, salt, sugar left over from frying, sunflower oil and vinegar, bring to a boil.
Place all prepared vegetables and beans into the boiling marinade.
With constant stirring, simmer the appetizer for about an hour.

Immediately place the hot snack into sterile half-liter jars, cover with sterile metal lids and roll up. Turn the cans of snacks over onto the lids and wrap them in a blanket until cool.

Store the bean snack for the winter in a dark and cool place.

Appetizer with beans and cabbage for the winter

Product composition:

half a kilo of beans;
half a kilo of sweet pepper;
two kilograms of red ripe tomatoes;
410 g carrots;
four onions;
410 g white cabbage;
one glass of sunflower oil;
4 g ground pepper;
salt to taste;
one tbsp. l. granulated sugar;
80 ml table vinegar 9%.

Cooking process:

We start by processing the beans. Rinse it and cook until done large quantities water. If the water evaporates before the grains are soft, add more. We only use hot water. We separate the finished grains from the broth.
We clean the vegetables for the recipe from all excess and rinse in running water. Now cut the pepper, onion and cabbage into strips. We pass the carrots through a grater, and grind the tomatoes into puree.
Place the vegetables in a pan and begin to simmer. Add oil. Salt, pepper and sweeten the vegetable mass to your own taste. Stir occasionally.
After about half an hour, add beans and vinegar to the vegetables.
After another 10 minutes, remove the pan from the heat and immediately transfer it to sterilized jars. Cover the preserves with lids and leave until cool.

Recipe - Eggplant appetizer with beans for the winter

Product composition:

320 g beans;
two kilograms of eggplants;
kilogram of ripe tomatoes;
290 g carrots;
310 g sweet pepper;
15 g garlic;
50−55 g granulated sugar;
a pinch of ground coriander;
one glass of sunflower oil;
Coarse salt to taste.

Cooking process:

We start by preparing all the products according to the list. Soak the bean grains for a couple of hours and boil until tender. We clean and wash the remaining vegetables. Cut the eggplants and peppers into medium-sized cubes. Grind the tomatoes and garlic into a paste.
Mix vegetables in a saucepan to prepare a bean snack. Place on moderate heat and cook at a low simmer. Add butter, coriander, sugar and salt to your taste. If desired, we can add your favorite spices or seasonings. Stir constantly.
After 10-13 minutes, add the bean grains strained from the broth. Cook the appetizer until done. Add vinegar. The taste should be sweet and sour, without pronounced acidity.
After 5-6 minutes, put the salad in jars and preserve it.

Beans in tomato sauce

This salad is very similar to store-bought beans, which housewives often buy for borscht. However, due to the fact that tomatoes with pulp are used instead of tomato juice, the sauce is thicker.

To make 4.5 liters of canned bean salad, you should:

Boil a kilogram of beans.
Peel three kilograms of tomatoes, after dousing them with boiling water, and grind them using a meat grinder.
Pour the tomato mixture into a large saucepan. Pour salt (1 tbsp) and twice as much sugar, 1 tsp each. allspice and black pepper and 4 bay leaves. Cook for 30 minutes.
After half an hour, put it in the cauldron cooked beans and simmer all together for 10 minutes.
Pour the salad into jars and roll up.

Greek salad with beans

Traditionally, red beans and chili peppers are used to prepare this appetizer in the amount necessary to make the salad spicy. For those who do not like hot dishes, you can add just a little chili for taste. Greek salad for the winter with beans it turns out very tasty, and the red fruits and vegetables make it also festively beautiful.

First of all, you need to prepare the beans:

Soak 1 kg of red beans in water for 12 hours (during this time the water should be changed 3 times):
pour the swollen beans into the pan, add new water and let it boil;
change the water and cook for 30-40 minutes until the beans are half-cooked;
Place the beans in a colander to drain all the liquid.

Now start preparing the vegetables:

Now you can start cooking directly canned salad with red beans:

Bean salad with beets for the winter

A jar of such a snack will serve not only delicious side dish for mashed potatoes, but will also help out when preparing first courses. For the winter, beet salad with beans can be added to borscht instead of fresh vegetables. The specified amount of ingredients should yield approximately 6.5 liters of finished product.

Step-by-step preparation:

Boil 3 tbsp. beans. You can take sugar beans - they are not very large, but cook quickly.
Wash beets (2 kg) well and also cook.
When it has cooled, peel it and grate it on a coarse grater.
Grate two kilograms of raw carrots on the same grater that was used for the beets.
Cut two kilograms of onion into half rings.
Coarsely chop tomatoes (2 kg) with skins.
In a frying pan, fry onions, carrots and tomatoes one by one.
Place all the ingredients in a large cauldron, add 500 g of butter and boiled water and 150 g of vinegar. Add a glass of sugar and salt (100 g).
Stir the mixture with a wooden spatula, let it boil and simmer for half an hour.
Post to glass containers and preserve.

Bean salad with zucchini

Beans, although healthy, are a little heavy food for the stomach. To make the appetizer lighter, you can add young zucchini or zucchini to it and make a winter salad with beans and zucchini.

For the salad you will need:

2 tbsp. sugar beans;
1 liter of tomato juice;
3 kg of zucchini;
200 g butter;
500 g bell pepper;
a glass of sugar;
to taste - salt and pepper;
1 tbsp. l. vinegar.

Soak the beans overnight and boil until tender the next day.
Cut the zucchini into large cubes so that they remain whole during cooking. You don’t have to cut off the peel if the vegetables are young.
Cut the pepper into not very thick slices.
Place chopped vegetables in a large cauldron and pour on top tomato juice and simmer for 40 minutes (over medium heat). During this time, the juice released by the zucchini will evaporate. Next, turn on the burner and simmer the salad for 20 minutes.
When the mixture becomes thicker, add the prepared beans, butter and sugar (salt and pepper to taste). Boil for another 10 minutes and add vinegar. After 2 minutes, turn off the burner, put the salad in jars and roll up.

Salad with beans for the winter is not only hearty snack, but also an excellent preparation for first courses, which will help you cook them quickly. Experiment, add other vegetables to the beans, and enjoy your meal!

Snack with beans for the winter - tricks and useful tips

To keep snacks longer, it is better to sterilize the jars first. This can be done over the steam of a regular kettle, pouring boiling water over it or putting it in the oven. You can simply put the bean mixture into jars and place it in a pan with a towel on the bottom and half filled with water. Boil everything together for half an hour.
To prevent the appetizer from turning into porridge, it must not be overcooked.
It's better to make a white bean snack. It cooks much faster, which makes the dish more tender.
If the appetizer is prepared from different types beans, it should be taken into account that the cooking time for each legume is different.

Among the variety of preserves, there are preparations that can be used not only as a side dish, but also as an ingredient for preparing other dishes. The latter also includes a salad with beans for the winter. This hearty and nutritious snack with bread can easily replace dinner. And if you suddenly want borscht, and there are no beans at home, you can safely add salad to the pan. The borscht will not suffer one bit from this, but on the contrary, it will gain extra taste. In addition, the cooking time will be significantly reduced.

Experimenting with ingredients experienced housewives created and brought to life a lot of very delicious recipes salad with beans for the winter. Adding to a snack different vegetables allows you to play with taste and makes the salad not so rich.

To make the beans cook faster, they should be soaked the day before canning (overnight).

Traditional salad with beans

To prepare 5 liters of salad:

The readiness of the salad is determined by the state of the beans: if the beans are soft, you can turn them off.

Beans with vegetables

Preparing the salad will not take much time if you first boil a kilogram of beans.

While the beans are boiling, you can do the vegetables:

Beans in tomato sauce

This salad is very similar to store-bought beans, which housewives often buy for borscht. However, due to the fact that tomatoes with pulp are used instead of tomato juice, the sauce is thicker.

To make 4.5 liters of canned bean salad, you should:

Greek salad with beans

Traditionally, red beans and chili peppers are used to prepare this appetizer in the amount necessary to make the salad spicy. For those who do not like hot dishes, you can add just a little chili for taste. Greek salad for the winter with beans turns out to be very tasty, and red fruits and vegetables make it also festively beautiful.

First of all, you need to prepare the beans:

Now start preparing the vegetables:

Now you can start preparing the canned salad with red beans:

Bean salad with beets

A jar of this snack will not only serve as a tasty side dish for mashed potatoes, but will also help out when preparing first courses. For the winter, beet salad with beans can be added to borscht instead of fresh vegetables. The specified amount of ingredients should yield approximately 6.5 liters of finished product.

Step-by-step preparation:

Bean salad with zucchini

Beans, although healthy, are a little heavy food for the stomach. To make the appetizer lighter, you can add young zucchini or zucchini to it and make a winter salad with beans and zucchini.

For the salad you will need:

2 tbsp. sugar beans;
1 liter of tomato juice;
3 kg of zucchini;
200 g butter;
500 g bell pepper;
a glass of sugar;
to taste - salt and pepper;
1 tbsp. l. vinegar.

Soak the beans overnight and boil until tender the next day.

Cut the zucchini into large cubes so that they remain whole during cooking. You don’t have to cut off the peel if the vegetables are young.

Cut the pepper into not very thick slices.

Place the chopped vegetables in a large cauldron, pour tomato juice on top and simmer for 40 minutes (over medium heat). During this time, the juice released by the zucchini will evaporate. Next, turn on the burner and simmer the salad for 20 minutes.

When the mixture becomes thicker, add the prepared beans, butter and sugar (salt and pepper to taste). Boil for another 10 minutes and add vinegar. After 2 minutes, turn off the burner, put the salad in jars and roll up.

A salad with beans for the winter is not only a hearty appetizer, but also an excellent preparation for first courses, which will help you cook them quickly. Experiment, add other vegetables to the beans, and enjoy your meal!

Beans come in different sizes and colors. But not every variety is suitable for preparations winter salads. For this purpose, it is better to use the following varieties:

White Navy– nourishing and tasty, gives dishes a pleasant taste.
Black beans– sweet with a slight bitterness; suitable for any dish. It has a delicate but dense texture.
Red Kidney– burgundy color, and after cooking it turns pink. It can be used with most spices, the aroma of which it absorbs well.
Pied Pinto with soft creamy taste- universal. After cooking it acquires a uniform pink color.
Capsicum green bean ideal for salads.

In order for beans to bring benefits and not be a source of discomfort, you need to cook them correctly:

Green beans are cooked in boiling water for several minutes. After this, it is trimmed and cut into 2-5 cm pieces.
The grain is first soaked overnight in cold water or boiling water for 2 hours.
After this, the water is drained, replacing it with fresh water (for a glass of legumes, 3 glasses of water).
The beans are cooked over high heat for the first 10 minutes, and then (until tender) over moderate heat.
Salt is added only at the end of cooking, otherwise it lasts longer.
Sprigs of mint and thyme added during cooking can improve the taste of dishes.

Preserving milk mushrooms for the winter: recipes for pickling and marinating

White beans are soaked for 6-8 hours and cooked for no more than an hour. Colored and variegated are cooked for 4 hours and 1 hour, respectively.

How to prepare beans in tomato sauce for the winter (video)

Nutritional value of bean salads

Beans are an extremely protein-rich (about 20%) and high-calorie product. The proteins it contains are rich in amino acids that prevent fatty liver. This product contains a lot of sugars, vitamins B, C, E, P, minerals - potassium, phosphorus, calcium, sulfur, iron and many others.

Beans reduce the risk of ischemia, atherosclerosis, remove toxins, increase immunity, normalize blood sugar, promote weight loss, etc.

Depending on the composition vegetable salad and the type of beans included in it, the calorie content of 100 g of the dish is 90-200 kcal, proteins in it are 2-4 g, fats - 6-12 g, carbohydrates - 7-12 g.

The calorie content of green beans is three times lower than that of grain beans, and it is not so rich in proteins, but it contains much more vitamins and minerals.

Salads with beans for the winter

There are a lot of recipes for similar dishes. Here are just a few of them:

With garlic

For 2 cups of beans, take 7 kg of tomato, 2 kg of eggplant and sweet pepper, a glass of vegetable oil, allspice, Bay leaf, parsley, a large head of garlic, salt.

Sequence of cooking:

the tomatoes are ground in a meat grinder and boiled by half;
add oil, chopped garlic, spices, half-cooked beans, diced eggplants to them and simmer under the lid for half an hour;
bell pepper cut big pieces, place in a container with vegetables, simmer them until the liquid evaporates;
V last resort add chopped parsley;
The salad is placed hot in half-liter jars, sterilized for 10 minutes and rolled up. The eggplants in it can be replaced with zucchini.

Strawberry jam: all the nuances of cooking according to the most delicious recipes

Greek salad

For a kilogram of beans you need the following vegetables: onions - 0.5 kg, bell peppers and carrots - a kilogram each, and tomatoes - twice as much. You also need: a glass of sugar, a little vinegar, ground pepper, salt and 0.5 liters of vegetable oil.

This salad is prepared like this:

peeled vegetables are cut randomly;
they are placed in a saucepan, where the remaining salad components are added, and the soaked beans are also sent there;
all this is stewed under the lid with periodic stirring for 2 hours;
the salad is placed in sterile jars hot and rolled up;
When turned upside down, the wrapped cans cool down and then are moved to a cold room.

Green bean salad

For 2 kg of legumes you need 3 kg of zucchini, a kilogram of sweet pepper, a lot of parsley, one and a half glasses of oil, 2 glasses of vinegar, garlic, a glass of sugar, 10 tablespoons of salt.

Cooking technology:

Add butter, salt and sugar to one and a half liters of boiling water, let it simmer for a couple of minutes, then pour in vinegar;
simmer vegetables in the sauce for half an hour, then add chopped garlic;
put everything in jars, roll up and wrap until they cool.

Salad with red beans and beets

For a half-liter jar you need: 100 g of boiled beets, potatoes, beans, 75 g of pickled cucumbers, 50 g of onions, 2 tablespoons of vegetable oil, a teaspoon citric acid, greens, salt, pepper.

Prepare the salad in the following order:

cook the beets with sugar and vinegar added to water, then peel and finely chop;
boil the potatoes in their skins, peel and cut them like beets;
chop cucumbers, onions and greens;
After soaking, cook the red beans in salted water;
put all the ingredients in half-liter jars, fill them with oil and citric acid;
sterilize them for half an hour and roll them up.

Recipes for Chinese cabbage: variations for the winter

Cabbage salad

Ingredients: white beans - 0.5 kg, tomatoes - 5 kg, sweet peppers and onions - 2 kg each, cabbage and carrots - a kilogram each, vegetable oil - 3 cups, vinegar - half a cup, salt, sugar.

Sequence of salad preparation:

the beans are boiled;
tomatoes are crushed in a blender;
the remaining vegetables are finely chopped;
tomato sauce with vegetable oil and vegetables with salt and sugar are cooked for 20 minutes;
beans are added there, vinegar is poured in;
everything is cooked for another 10 minutes;
The finished food is put into jars and rolled up.

Rules and terms of storage of blanks

Rolled dishes are stored in a moderately cool place - in the pantry or kitchen cabinet. As a rule, their shelf life does not exceed a year. Even if they stand without noticeable signs of damage, within a year their contents lose nutritional value and taste.

Canned vegetables should be checked periodically to identify any “swollen” cans. This happens due to a violation of the technology of their preparation or storage in a room with a temperature above 25 degrees.

Bean salad for the winter (video)

Homemade canned vegetables with beans are an excellent source of quality proteins and other useful substances. Although it takes a long time to prepare them and this is quite a troublesome task, but such various blanks- a good help for the housewife in the winter. There is no shame in serving them even on the holiday table.

Among the diversity canned food for the winter there are many that can be safely served as independent dishes, as a side dish, and as a basis for preparing other culinary masterpieces. Salad with beans for the winter is one of these preparations.

It's satisfying delicious snack, which can be eaten with regular black or white bread, croutons or flatbreads. It’s also great to use it as a base for cooking cabbage soup (borscht) or as a side dish for meat and fish products.

You can prepare a bean salad for the winter in the most in a variety of ways, adding all sorts of vegetables and spices to your taste. And every time you can get a new amazing, rich, original taste.

For those who want to create an appetizer, but don’t know how to do it, right now I’ll reveal a few secrets of preparing this wonderful dish and share the best recipes bean salads.

Well, now let's move on to canning.

Classic winter bean salad with tomatoes and bell peppers

The simplest and quick way preparing a salad with beans for the winter, which looks beautiful on the table and is to the taste of everyone, young and old. This recipe does not require any serious investments or costs. It is enough to have beans, vegetables from the garden and some free time on hand.

You will need to prepare five liters of ready-made salad:

Important tip! For any of the recipes described below, the beans should first be soaked in warm, but not boiling, water for at least 10 hours. The best option- This is to prepare the legumes in the evening and leave them to soak overnight.

Ripe tomatoes (you can use slightly bruised ones) – 2.5 kg.
Carrots - kilogram.
Bell pepper (any color) – 1 kg.
Onions – 4 pcs. medium size.
Beans (don’t forget to soak first) – 1 kg.
Vegetable oil – 500 ml.
Vinegar (9%) – teaspoon.
Granulated sugar - a tablespoon.
Salt and pepper to your own taste.

Preparation process:

Wash and dry all vegetables, as required, and remove seeds and membranes from the peppers. Peel the tomatoes, peel the onions and carrots.

Cut the pepper into strips, tomatoes into cubes, onions into half rings, three carrots according to the Korean principle or on a regular grater with large divisions.

Place all vegetables in a saucepan. Salt, pepper, sugar and half a liter of oil, stir, bring to a boil, cover with a lid, simmer over low heat for an hour.

Pour in the vinegar, stir, continue cooking for another hour, stirring your food every 10 minutes so that it does not stick to the bottom.

Sterilize jars and lids in a convenient way. Spill ready salad in containers up to the very neck, seal or roll up, turn the container over, cover with a blanket on all sides, leave in the room for a day.

The cooking time may take longer than 2 hours, depending on the pre-soak time and the softness of the beans. Taste the product, if it is soft, then you can remove it from the stove and roll it up.

An excellent salad option for the winter, which is perfect as a complement to buckwheat or rice porridge. Can become an ingredient lazy cabbage rolls, filling homemade pies or used in making borscht.

Set of required products:

600 grams of white beans.
A kilo of tomatoes.
3-4 eggplants.
6 medium sized cloves of garlic.
1 kg. thick-walled sweet peppers.
Three tablespoons of sugar and salt.
150 ml. sunflower, odorless.
50 ml. table vinegar.

Harvesting beans for the winter at home:

Wash and clean the insides of the peppers, cut into strips.

Cut the eggplants into pieces and place in salted cold water for 2-3 hours. This will help remove all the bitterness from the vegetable. Drain the water, cut the fruit into cubes, add a little salt and leave aside for 20 minutes.

Cut or remove the skin from the tomatoes by blanching, grind the products in a blender or pass through a meat grinder. You should have ordinary tomato pulp in front of you.

Add garlic, salt, sugar, pressed through a garlic press or grated on a fine grater to the tomato puree, you can additionally take some of your favorite spices, mix.

Place the tomato pulp on the stove, pour in the sunflower oil, turn on low heat, and cook from the moment it boils for 5 minutes.

Add pepper to the pan and continue cooking for another ten minutes.

At the last stage, add the cooked and strained beans, stir the ingredients, cover with a lid and simmer over low heat for 20-25 minutes.

If you see that your mass is too thick, and you would like to make it more liquid salad, add some clean distilled, filtered or boiled water to the pan.

Five minutes before the end of cooking, pour vinegar into the dish. Next, bring the salad to readiness and pour into sterile pre-prepared containers and roll up.

Turn the rolls upside down and cover them with a warm blanket. Leave in this state for at least overnight, but it is better to let the food stand in a warm place for about a day. Next, the workpieces can be stored in a cool place.

Before serving, the bean salad can be decorated with sprigs of parsley, dill or a slice of lemon, tomato, and other products.

An excellent blank option that goes well with mashed potatoes and buckwheat. It can also be used to prepare delicious rich red borscht.

The amount of food specified in the recipe will yield an average of 6 liters of ready-made bean salad.

Ingredients:

Beans (you can use white or red of any variety and size) - 3 cups.
Beetroot – 2 kg.
Carrots – 1.5-2 kg.
Onions - average size 6-8 heads.
Tomatoes – 2 kilograms.
1⁄2 liters of vegetable oil.
500 ml. water.
Classical table vinegar– 150 ml.
Salt, sugar - 100 grams of each product.

How to prepare a beetroot and bean appetizer for the winter:

Boil the beans until tender, drain in a colander, and place in a cauldron.

Wash the beets, cook without peeling, then cool, remove the peel, and grate the vegetables on a coarse grater.

Prepare peeled carrots according to the principle of beets.

Coarsely chop the peeled tomatoes into pieces.

Dissolve the bulbs into half rings.

Fry with added small quantity oils in turn all the products - onions, tomatoes, beets, carrots.

Transfer the ingredients to the cauldron with the beans. Add sugar, salt, pour in oil, vinegar and water, stir, simmer on low heat for 45 minutes (we count the time from the moment the vegetables boil).

Pour the finished salad into a glass container (sterilize in advance). Cover with lids, roll up, roll into a blanket, give 24 hours for the dish to cool and steep, and then you can store it in the cellar, pantry or refrigerator.

A non-standard solution for bean salad for the winter, which uses champignons in its composition. By the way, you can safely replace them in a dish with any forest mushrooms. The resulting preparation is very tasty and aromatic. Great option for strong drinks or simply as a side dish for meat.

1.5 kilograms of champignons.
1 kg. white or red beans.
3 kg. tomatoes.
1.2-1.4 kg. carrots.
3 onions.
2 spoons of sugar.
200 ml. sunflower oil.
1⁄2 cup vinegar.
6 peppercorns (can be ground).
To taste, about two or three spoons of salt.

Cooking process:

Boil pre-soaked beans until tender in salted water.

Peel the mushrooms, cut into slices or parts convenient for you.

Cut the onion into quarters or halves depending on the size of the vegetables.

Fry the champignons and onions a little in oil in a frying pan (3-5 minutes), place them in a saucepan along with the remaining oil.

To the existing products, add beans, peeled tomatoes and minced through a meat grinder, pepper, salt, coarsely grated carrots (you can grate them in Korean), sugar, butter, mix, and simmer for 40 minutes.

Seven minutes before readiness, pour in the vinegar.

For the winter, put the salad with beans into jars, seal or roll up tightly, turn the container with food over, wrap it, and leave for 24 hours.

The appetizer can be served either cold or hot. If desired, you can decorate the salad with bright fresh herbs before serving.

Delicious beans in cans for the winter without vinegar and sterilization (video)

Great bean salad recipe. Follow all the recommendations from the video, because seaming is made without vinegar and you don’t want the jars to bomb.

So, all salads are delicious in their own way and I think you will find a recipe here that you will like. Or you can experiment with the ingredients and come up with something of your own.

Good luck and all the best!