Today we will harvest beans for the winter, but not just, but with vegetables that have also already ripened in the beds and are waiting for their turn to be in banks.
Beans are a plant from the legume family, it has a lot of protein. Almost 75% of each grain consists of protein. Also, in addition to protein, women contain carotene. great amount macro- and microelements, as well as vitamins PP, C, B1, B2. In addition to the benefits of beans, there is one big minus, it causes excessive gas formation. Its amount can be slightly reduced if you add savory or a sprig of mint when cooking. But still, the benefit is greater than the harm.
You can cook a huge number of salads and dishes from beans in winter, you can also use it as a side dish for mashed potatoes or pasta. Below I will give a selection of recipes for preparing beans for the winter with vegetables as tasty and without much difficulty as possible. In general, read and take recipes into service.
One of the first recipes will be cooking red beans for the winter along with vegetables. Almost all the right ingredients you can collect from your garden, since in the fall there is a lot of this goodness.
Ingredients.
- Red beans 1 kg.
- bell pepper 4-5 pcs.
- Eggplant 2 pcs.
- Carrots 2 pcs.
- Zucchini 1 pc.
- Onion 2 heads.
- Garlic to taste
- Ground paprika to taste
- Black ground pepper taste
- Table vinegar 2 tbsp. spoons
- Sugar half a glass
- Vegetable oil
- Salt to taste
Cooking process.
In order for the beans to be able to cook something, it must be soaked in warm water for 5-6 hours, and after 2 hours cook.
We also prepare vegetables. Let's wash it, let's look carefully so that spoiled vegetables do not come across.
We leave the eggplant in the peel, removing only the tails. And cut them into cubes.
Peel the carrots and cut into small cubes.
Cut the onion into half rings, put in a pan and fry in hot vegetable oil.
After a few minutes of frying the onion, add the pieces of carrot and fry for two ingredients.
When the onions and carrots are well fried on all sides, we transfer them to the pan with the beans.
Now, in the freed pan, we will fry the eggplants with zucchini.
Also, after 2-3 minutes, add chopped bell pepper to them, mix and salt a little.
When the vegetables are ready, transfer them to a common pan.
Add spices and finely chopped garlic there. Stir and simmer over medium heat for about an hour.
While the beans are stewing, you can have time to prepare and wash the jars. decompose hot beans jars and put in a pot of water to sterilize the salad.
From this set of ingredients I got 4 liter jars. Time for sterilization took 30 minutes. After that, you can twist the lids with peace of mind. Here is such a beauty. Bon appetit.
Harvesting green beans in jars for the winter
Beans can be harvested not only in beans, but also in pods. This variety is called turish beans. Also very useful product from which you can cook a lot delicious meals. You can prepare tursha in different ways, you can put it in bags or containers and just freeze it, or you can cook an excellent snack.
Ingredients.
- Beans 500 gr.
- Carrot 500 gr.
- Tomatoes 1 kg.
- Sweet bell pepper 200 gr.
- Hot pepper 1 pc.
- Garlic 50 gr.
- Sugar 100 gr.
- Vegetable oil
- Table vinegar 2 tbsp. spoons
Cooking process.
Wash the collected pods and soak in water for 20-30 minutes. After we cut into such pieces along the way, removing the tails. Each is about 3-4 cm long.
Pour 2 lira of water into the pan and put it on the stove, after boiling, lower the chopped pods.
We cook them for no more than 10 minutes. You do not need to add salt or other spices at this stage.
After cooking, drain the water into the sink, leaving the beans in the sieve. Let the pods cool down a little and rest after cooking.
Let's move on to the rest of the products. Cut the tomatoes into pieces.
Bulgarian pepper julienne. You can use peppers of different colors.
Carrots are peeled and rubbed on a grater.
Finely chop the garlic. Peel the hot pepper from the seeds and also cut into small strips.
And so all the products are prepared, you can proceed to heat treatment. Then you can cook in a cauldron or in a saucepan with thick walls.
Pour into a saucepan 100-120 ml. vegetable oil and add all the prepared vegetables. Add salt, sugar, put the pan on the stove.
After boiling, simmer the vegetables for 25-30 minutes, stirring occasionally.
Put the beans into the boiling mass, wait until the mass boils and simmer it for another 10-15 minutes.
3-4 minutes before the end, spread the garlic, hot pepper add black allspice to taste and pour in vinegar. Bring the mass to a boil and lay out in clean and jars.
Banks are filled to the very top. We put them in a saucepan, pour water over the shoulders of the jar and sterilize the salad for 30 minutes for jars with a capacity of 0.5 liters and 45 minutes for jars with a volume of a liter.
Then you can tighten the lids tightly using a special kitchen key for lids.
After we make the jars with the lids down and wrap them with a warm blanket. Keep jars covered until completely cool.
When the jars have cooled, they can be transferred to a cool place for long-term storage. Bon appetit.
Recipe with pepper in tomato paste without sterilization
Here's another recipe to make delicious salad with beans for the winter in tomato or tomato paste. The salad is delicious and thanks to the beans it is very satisfying.
Ingredients.
- Beans 0.5 kg.
- Eggplant 2 kg.
- Onion 0.5 kg.
- Tomatoes 1 kg.
- celery bunch
- Tomato 1 liter
- Salt 1 tbsp. spoon
- Sugar 2 tbsp. spoons.
- Hot pepper 1 pc.
- Bulgarian pepper 1 kg.
Cooking process.
Remove skin from eggplant and cut into cubes.
Remove the stems and seeds from the bell pepper and cut into small pieces.
I chop the onion into half rings.
I also remove the tail and seeds from bitter pepper. And I cut into these circles.
From celery, I only need the leaves to chop them, and leave the rough tips. I put all the prepared ingredients in one large saucepan.
In another saucepan, bring the tomato to a boil, add vinegar, and a couple of bay leaves. I boil for 1-2 minutes.
I previously soaked the beans in water for 1-2 hours and boiled them in lightly salted water until tender.
Now I put the finished tomato sauce and beans in a saucepan with vegetables and put it on the stove.
So, we still have unused tomatoes. We cut them into pieces and when the mass in the pan boils, we throw tomatoes into it.
Cook for 10-15 minutes, add the spices, mix and continue to cook for a few more minutes.
After the mass is laid out in sterile jars and twisted with roofs.
Delicious bean salad
Once, relatives came to visit us and brought this salad with them to us for testing. When we opened it, I didn’t even have time to look back as the jar was already empty, this salad was so delicious. So was tasty snack that I had to ask for the recipe. Now we do it every year.
Ingredients.
- Liter can of beans
- Tomato 3 liters
- Bulgarian pepper 10 pcs.
- Onion 10 heads.
- Carrots 10 pcs.
- Beets 5 pcs.
- Vegetable oil 1 cup
- Vinegar table floor glass
- Sugar 100 grams
- Salt 3 tbsp. spoons
- Allspice to taste
Cooking process.
Peel and finely chop all vegetables. To chop vegetables for this salad, it is very convenient to use a Korean carrot grater.
Soak beans in water for 2-3 hours. This is if it is already mature and firm, and if it is very young, then you can immediately boil it until cooked.
Pour the tomato into a saucepan, boil, add salt, sugar, vegetable oil, and allspice. Boil for a few more minutes.
Submit cooked beans and grated vegetables. Boil for another 20 minutes.
2-3 minutes before readiness, pour in the vinegar, mix. While still hot, spread the salad in sterile jars and tighten the lids.
The salad is always tasty and beautiful. It keeps very well and is almost as well eaten. Cooking is actually not difficult, it’s a little dreary to cut everything, but in principle there is nothing complicated. Bon appetit.
eggplant recipe
above in the selection there are similar recipes for harvesting beans, but I just can’t help but give this recipe. Last year, it was on this video that they cooked themselves, and not one jar survived until spring, they ate one a week. Watch the video and prepare the snack yourself.
For today, everything about beans, I think that everyone will be able to choose for themselves something suitable and very tasty. And if you are the first to harvest beans for the winter, then do not be afraid, the salads really turn out to be very tasty and appetizing. Moreover, everything you need has grown in your own garden. All the world of good and positive.
For example, to make beautiful nutritious soup it is enough to boil the potatoes until half cooked, add frozen meatballs and pour 1 jar of this salad. 15 minutes and the soup is on the table! If desired, you can chop ordinary cabbage or throw in the company halves of Brussels sprouts or small cauliflower inflorescences.
You can even do without meat. Due high content vegetable protein, all bean options satisfy hunger well. In winter, you will spend at most 20 minutes on any hot dish using such seamings. Yes, and by themselves they are ready-made vegetable stew.
We close blanks without sterilization. Processing vegetables and boiling will take no more than 1 hour (excluding cooking legumes). Just once we'll tinker with the grains - and put a batch of jars to wait for the premiere. Time saving, budget composition and pleasant universal taste. Let's cook!
Awesome. Double economical and affordable. You can also make a whole meal out of it.
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Lobio with beans for the winter: a recipe based on the classics
Step by step, with an explanation of how to vary the size and flavors for yourself. A proven proportion of vinegar and two ways to prepare legumes. The composition is close to the classics, contains a lot of tomatoes and sweet peppers. This means an additional beneficial accent due to the high concentration of the antioxidant lycopene.
Cooking time - 1 hour + boiling beans after soaking overnight
Calorie content of 100 grams - no more than 130 kcal
We need:
- Beans (boiled) - 1 kg (to boil we take raw - 500 g)
- Onion - 1 kg
- Bulgarian pepper - 1 kg
- Carrot - 1 kg
- Tomatoes - 2 kg
- Salt - 2-2.5 tbsp. spoons
- Sugar - 200-300 g
- Vinegar, 9% - 70 ml
- Vegetable oil - 250 ml
Important details:
- All vegetables are weighed clean.
- Preservation yield - 5.5 liters.
- It is convenient to close in small jars 500-750 ml, maximum liter.
- Boil beans in advance, soaking in the evening.
- Salt and sugar can be adjusted to taste. Try in the middle of cooking!
1) Boil the beans.
The classic way is step by step known to most housewives. Rinse and soak overnight in cold water. In the morning, drain and boil in fresh cold water. We don’t add anything: neither salt nor soda, as they sometimes do according to “grandmother’s advice”. For preservation, grains are boiled without additives. After soaking, the process will take no more than 1.5 hours on medium heat under the lid.
The perfect way to boil beans
It removes the irritants that make legumes famous for being gassy.
What are we doing?
washed, poured cold water, let it boil and boil for 2-3 minutes. Under the lid, let cool and stand - 1 night. In the morning, drain the darkened liquid, fill in fresh cold water and boil without any additives. In a slow cooker it will take up to 50 minutes, on the stove about 1 hour.
In our diet, including preparations for the winter, we use only this method of cooking beans.
2) Chop the vegetables into a salad.
We interrupt the tomatoes in a blender or scroll through a meat grinder.
We clean the pepper from the seed and white inclusions and cut in half lengthwise. We cut each half into not thick straws - about 8 mm. It is customary for us along, so that the straw is not short. But you can also chop into cubes if you like compact pieces.
three carrots coarse grater. Straws from the grater ala Berner - alternative refined option. Then the carrot will be felt in the forehead as a full-fledged separate participant.
We cut the onion into a small cube - 5-8 mm.
Combine beans, tomato puree, peppers, carrots and onions in a large saucepan.
Add butter, sugar and salt. For the first time, it is better to add a smaller amount from the list of ingredients above. Then, after boiling, it will be possible to bring to your taste after the test.
3) Boil, lay out in jars and close tightly.
Stir the salad, put on the stove and bring to a boil over high heat. After boiling, cook for 30 minutes over medium heat. After 15 minutes, we try for salt and sugar, adjust for ourselves.
5 minutes before the end of cooking Pour in the vinegar, let it boil and wait 3-4 minutes.
We will prepare sterilized jars in advance. You can put them in the oven or steam them from the start of processing vegetables. There will be plenty of time. Pour boiling water over the lids for 5-7 minutes. We also pour boiling water over the ladle with which we will pack the salad with beans.
We lay out the salad hot, straight off the stove. Reduce the heat to a minimum and be careful when working with a boiling mixture.
We take a jar, pour vegetable mix with beans with a ladle under the neck, tightly tighten the lids, turn over and set to cool slowly, wrapped in a blanket.
We store as usual for preparations for the winter of long-term storage - a dark place, room temperature.
- If you want garlic for flavor and piquancy, add it to taste at the end of the boil. The most fragrant way of cutting is with a medium piece or plates. So garlic will be better felt in the finished dish.
- Another variation will appeal to those who love a rich tomato flavor. Add 4-5 tablespoons of tomato paste along with vinegar.
Lecho with beans for the winter with roasted vegetables
We need:
- Bulgarian pepper - 3 kg
- Tomatoes - 2 kg
- Boiled beans - 400 g (we take 2 times less raw)
- Bulb onion 250-300 g
- Garlic - 1 small head (will fit in a fist)
- Carrot - 700 g
- Vegetable oil - 250 ml
- Salt - 2-3 tbsp. spoons (adjust to taste)
- Black ground pepper - 1 teaspoon with a slide
- Vinegar, 9% - 50 ml (or without it, as the recipe author suggests)
Below we offer you a concise video with step-by-step close-ups. The slicing is shown very clearly, and the cooking steps are served at a comfortable pace.
Sunset resembles lecho with large pieces tomatoes, julienned peppers and a rich garlic flavor. The logic of the dish relies on the frying and stewing of the ingredients.
Add the ingredients to the saucepan with oil one by one. Pass the onion until softened, add the carrots, heat for 2-3 minutes. Pour the pepper, again a couple of minutes on the stove. And tomatoes with flavorings (salt, sugar, black pepper) - simmer under the lid for about 20 minutes.
Boiled beans are sent to the harvest in last turn. Simmer fully assembled salad for another 30 minutes. At the end, pour in the vinegar, warm it up for 2-3 minutes and put it in hot jars. Hermetically sealed rolls are placed upside down and wrapped until cool.
Salad with zucchini and beans - video
Another very curious salad recipe with beans for the winter based on zucchini. This includes other standard and available vegetables- onions, carrots, Bell pepper, tomatoes. But the author repels from zucchini, which are always 2 times more than each of the vegetable components.
The beauty of the recipe is in the generosity of fragrant components- garlic, allspice, black pepper, cloves, basil, white mustard seeds, a little curry, tomato paste. Here you will meet all the charm of southern traditions, where they love and know how to cook legumes.
By the way, in this video you very curious method of cooking beans in saline water. The author claims that this approach is the most convenient for harvested salads.
We hope you have already planned to roll up a salad with beans for the winter. A step-by-step recipe with a photo and a concise video are designed to answer all possible questions. If something is not clear, ask in the comments to the article.
Have fun! How do you do it, new ideas are waiting for you in the section "Easy Recipes" - "Homemade".
Thank you for the article (3)
Beans are a nutritious ingredient and a source of protein. Add it to your diet and your heart will thank you. So let's trycanning beans at home, because it is many times more natural, and therefore more useful.To do this, you can use any of its types, both white and red and leguminous. Do preparations for the winter using our best recipes canned beans.
photo foodinjars.com
Beans "Osnova"
For a kilogram of any beans, take 2 tbsp. salt and sugar, 1 tsp. vinegar 70%, your favorite spices - to taste
Cover the beans with water for 2 fingers, add salt, sugar and spices, cook for an hour and a half until softened. Add vinegar at the end. Put in jars, roll up, let cool in the warmth.
beans in tomato sauce"Delicious"
Kilogram of beans, soak in water for 4 hours. Then boil for 30 min. on a small fire in 4 liters. water with the addition of 1.5 tsp. salt and 2 tsp. Sahara. Stir. Drain into a colander. From 3 kg. mash the skinless tomatoes. Combine the beans and mashed potatoes in a saucepan, add 1.5 tsp. salt, 10 crushed peppercorns, half chopped hot pepper. Boil over low heat for 30 minutes. Stir. At the end, add bay leaf - 3-4 pcs. Put in jars, roll up, let cool in the heat.
photo www.safprofoods.com
Beans "With herbs"
1 kg. beans, insist in water for 5 hours. Drain into a colander. Boil halfway in salted water. From 1 kg. peeled tomatoes, mash, salt, pepper, add chopped greens 3 bunches of parsley and dill, boil and boil over low heat. Arrange the beans in jars, leaving 3-4 cm, pour the tomato puree on top. Banks, covered with lids, boil for 1 hour and 20 minutes. Roll up, turn over, let cool in the heat.
Trying different flavorscanning beans at homewith added vegetables.
photo www.shockinglydelicious.com
Beans "Trio"
1 kg. boil beans pre-soaked for 8 hours until soft. Blanch in vegetable oil half rings 500g. onions and carrots. Add beans and simmer 10 minutes. Pour in 3 tbsp. vinegar 9%, salt and favorite spices, simmer for 3 minutes. Distribute in jars, sterilize for 20 minutes, roll up, turn over, wrap.
Beans "Mosaic"
Weld 1 kg. beans pre-soaked for 8 hours. 2 kg. fry half-rings of onion and 2 kg of carrots in strips. Add to them chopped greens 2 bunches of dill, chopped pod of cayenne pepper, mashed potatoes from 3 kg. tomatoes and simmer for 15 minutes. Add beans, half a liter of vegetable oil, 2.5 tbsp. salt, 2 tbsp. sugar and 1 tbsp. vinegar 9%, cook for half an hour. Distribute into banks, roll up, turn over, wrap.
Canning for the wintergreen beans - prevention of colds. View our recipesthe best preparations from her.
String beans "No problem"
Cut off the tails of the beans, put them in liter jar, pour 1 tbsp. salt and add a third of the water. Boil for 3 hours covered. Roll up, turn over.
photo www.marlenematar.com
Green beans "Spicy"
Beans (1 kg.) Blanch for 2 minutes. Dry. 250 gr. minced garlic and 3 cayenne peppers, salt to taste. Layer the garlic mixture into the bowl, fresh tomatoes slices and beans. Cover with a cloth, put the load. After 7 days, spread out in jars, sterilize for 20 minutes, roll up, cool in a warm place.
String beans with beets
Saute 2 onions diced in vegetable oil, add tomato puree (500 gr.), 200 ml. vegetable oil, 100 ml. vinegar 6%, spices to taste, chopped garlic (1 head), diced sweet pepper (2 pcs.), chopped greens 1 bunch of parsley. Warm up. Add grated beetroot and diced beans. Simmer 1 hour. Place in jars, seal.
photo www.pinterest.com
Pickled green beans
Blanch the pods, cut into 2 cm each, for 2 minutes, distribute them in jars. Cover with marinade from 1.l. water with 1 tbsp. salt, 4 tbsp. sugar and 70 ml. vinegar 6%. Boil 20 min. Roll up, turn over, cool.
Green beans "In the country"
Cook half a kilo of chopped beans for 3 minutes, put in a jar with your favorite herbs and spices. Cover with a marinade of 1 liter of water with 5 tbsp. salt and sugar and 1 tbsp. vinegar 70%.Boil 8 min. Roll up, turn over, insulate.
interesting beans for the winteras a complete salad.
photo www.foodandwine.com
Salad "Summer"
From 3 kg. mash the tomatoes. Add vegetable oil (150 ml), salt (3 tbsp), sugar (150 g), vinegar 9% (1.5 tbsp). Boil 15 min. Add beans (1.2 kg). In 20 minutes. add eggplant cube (500g). After another 20 min. put sweet pepper in strips (600 gr.). Wait 20 minutes, put into jars, cork, turn over, wrap.
Salad "Autumn"
All ingredients 250 gr. Tomatoes and peppers - 500 gr.
Cubes of beans, leeks, zucchini, carrots and cauliflower florets - blanch. Add tomato slices and sweet pepper without seeds. Mix, place in jars. Pour hot marinade from 1 liter. water with 1 tbsp. salt, 2 tbsp. sugar, 2 tsp citric acid. Sprinkle with chopped garlic.
We hope our recipes winter preparations did not seem difficult to you. Spend a little time on them in the summer and it will pay off handsomely in the winter. Be healthy!
In our recipes you can find,
photo www.treehugger.com
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The topic of today's conversation will be harvesting beans for the winter. In the article I will tell you how to preserve beans at home, I will consider popular recipes, I will pay a little attention to the benefits and useful tips.
How to preserve beans in their own juice
There are an unthinkable number of ways to harvest beans. Each of the recipes is good in its own way, and canning in own juice not an exception. Having tested it in practice, see for yourself.
Ingredients:
- Beans - 1 kg.
- Onion - 500 g.
- Carrot - 500 g.
- Refined oil - 250 ml.
- Vinegar - 3 tablespoons.
- Cloves, allspice, salt - to taste.
Cooking:
- First, soak the beans until morning. During the procedure, change the water several times. Rinse in the morning and boil until tender. Cut the onions into half rings, and the carrots into circles.
- Pour oil into a large saucepan, add chopped vegetables, put on the stove. Once it boils, simmer the vegetables over low heat for 20 minutes.
- Send boiled beans to the pan with vegetables. After 10 minutes, pour in the vinegar, add salt and spices, mix the mixture and boil for about two minutes.
- Arrange the boiled ingredients in jars, sterilize over moderate heat for a third of an hour, securely roll up the lids. Hold the jars upside down under a blanket until cool.
Beans in their own juice even in pure form will serve as a wonderful snack. And if you have free time or a holiday is approaching, use it to cook more complex dishes, for example, lecho.
How to preserve beans in tomato sauce
Beans are a healthy food product that contains a lot of vitamins, minerals and protein. If it is properly cooked or canned, it turns out incredibly tasty. I offer a recipe for canning with the addition of tomatoes.
Ingredients:
- Beans - 1.2 kg.
- Tomatoes - 1 kg.
- Onion- 2-3 pcs.
- Salt - 3 teaspoons.
- Bay leaf- 5 pieces.
- Allspice ground pepper - 0.5 teaspoon.
- Black ground pepper - 1 teaspoon.
- Vinegar 70% - 1 teaspoon.
Cooking:
- Boil the beans in a saucepan. To do this, send the beans to boiling water and cook over moderate heat until soft. Chop the onion into small squares and fry in oil.
- Remove the skin from the tomatoes by pouring boiling water over them. Put in a saucepan and cook on the stove until softened, adding a little salt. Then remove from heat and puree.
- Send beans, onions and all other spices to crushed tomatoes. Mix everything and return to the stove. Boil until boiling, and then pour in a teaspoon of vinegar, mix.
- Put the cooked beans in the prepared jars. Roll up the lids. Leave to cool, wrapped in a towel.
Video recipe
Beans in tomato sauce are divine. Even if dinner is simple pasta, adding a few spoonfuls of beans in tomato sauce will make the dish a real masterpiece.
Canning asparagus beans
Canned asparagus beans are full of vitamins and minerals and keep for a long time. The recipe for marinade differs from brine in that vinegar is the main preservative.
Ingredients:
- Asparagus beans - 0.5 kg.
- Horseradish root - 1.5 g.
- Fresh dill - 50 g.
- Parsley - 50 g.
- Salt - 2 tablespoons.
- Sugar - 1 tablespoon.
- Black pepper - 10 peas.
- Ground cinnamon - 2 grams.
- Cloves - 3 pieces.
- Vinegar - 50 ml.
COOKING:
- Fry the pods in a pan with the addition of oil. I advise you to cut large pods into pieces.
- Take care of the marinade. Pour salt, sugar into boiling water and send to the fire. After boiling for 10 minutes, add vinegar to the marinade.
- Put the pods into prepared sterile jars, putting greens and other spices on top. Add the marinade and, covering with lids, put on water bath for a quarter of an hour.
- After sterilization, roll up the lids. Turn the jars upside down and, wrapped in a towel, leave to cool. Store canned food in a cool place.
Videos cooking
This recipe will be appreciated by housewives who cannot imagine life without asparagus beans. They willingly eat it as a main course or add it to soup. Even if you are not one of them, be sure to try canned asparagus beans. It diversifies the menu and gives new sensations.
Recipe for canned beans in an autoclave
An autoclave is a great helper in preparing blanks for the winter. If there is such a device, the autoclave bean recipe is guaranteed to come in handy. The ingredients are based on one half-liter jar.
Ingredients:
- Beans - 100 g.
- Carrots - 100 g.
- Onion - 100 g.
- Bulgarian pepper - 50 g.
- Vegetable oil - 50 g.
- Tomato juice - 350 g.
- Sugar - 0.5 teaspoon.
- Salt - 1 teaspoon.
- Vinegar - 1 tablespoon.
Cooking:
- First of all, soak the beans for 5 hours, then send them to boiling water. In the meantime, prepare the vegetables: finely grate the carrots, cut the onions, tomatoes and peppers into cubes.
- boiled beans, pouring juice from tomatoes, put on the stove. Add salt, sugar and chopped vegetables. Simmer for about 20 minutes until the vegetables are soft. In the last minutes, add vinegar and mix.
- ready mix dispense into sterile jars. Roll up the lids and put in the autoclave, let the dish come to readiness. At 110 degrees, the process will end in 20 minutes.
Agree, in an autoclave, canned beans are prepared elementarily. This is another reason why you should prepare this wonderful and healthy product.
Which beans are best for canning - white or red?
There are many types of legumes. In our area, white and red beans are common. If you plan to preserve this product, choose the color and variety of your choice, depending on the future use. I will provide food for thought.
- Red beans after any heat treatment becomes denser.
- White is less caloric than the red sister.
- In cooking, white beans are traditionally used for cooking first courses, while red beans look more attractive in salads and side dishes.
As you can see, the differences between the species are insignificant, and the cooking technologies are no different.
The benefits and harms of canned beans
Canning is the most reliable way to store food, which, thanks to palatability And nutritional properties won the hearts of gourmets from all over the world. What are the benefits of canned beans?
- The main advantage is the preservation useful substances. Scientists have proven that after canning, beans retain up to 75% of vitamins and minerals.
- Due to its low calorie content, the product is ideal for people who adhere to diet food.
- Beans are rich vegetable fiber, which normalizes the intestinal microflora, prevents the appearance of malignant tumors and stops inflammatory processes.
- Eating legumes improves heart function, normalizes heart rate, and increases vascular elasticity. They are recommended to use in order to prevent stroke or atherosclerosis.
- Beans provide a diuretic effect, which has a positive effect on the excretory system, it is also useful for the health of the bladder and kidneys.
Little harm. Irregular use leads to
Products:
- 170 ml of oil;
- 1.5 kg of beans;
- 1 kg of bulbs;
- 1 st. acetic acid;
- 1 kg of carrots;
- carnation;
- ground pepper;
- salt.
Cooking:
- It is important to pour beans with water in the evening. Wash and boil in the morning.
- We clean the onions and carrots, wash them. We chop the bulbs into strips, carrots into rings.
- We heat the oil in a saucepan, lower the vegetables, simmer for a quarter of an hour over low heat.
- Pour the beans into the finished frying, simmer for 10 minutes.
- We season the workpiece with acetic acid, spices, salt.
- We lay out in jars, sterilize for 20 minutes, close.
We store in a cool place.
Pickled string beans
Products:
- 1 kg of pods;
- 15 gr. salt;
- 1.5 liters of water;
- 80 ml grape vinegar.
Cooking:
- Rinse the pods thoroughly, cut off the ends on both sides, cut into several identical parts.
- Pour the pods with boiling water, leave for 5 minutes. We send it to the sieve, pour over ice water.
- We tightly fold the workpiece with clean jars.
- We make a pickle. We put salt in boiling water, boil for a couple of minutes, turn it off. Pour in the vinegar, stir.
- Fill the jars with brine, cover with lids.
- We sterilize jars of beans for a quarter of an hour, roll them up.
Recipe for beans with vegetables for the winter
Products:
- 1.2 kg of onions;
- 1.2 kg of sweet peppers;
- 1.5 kg of tomatoes;
- 1.2 kg of carrots;
- 6 art. beans;
- 170 ml sunflower oil;
- 120 gr. salt;
- ground black pepper.
Cooking:
- Soak beans in water overnight. In the morning we wash, boil until tender.
- Wash and clean vegetables. Pour boiling water over the tomatoes, then ice water and remove the skin. Cut prepared vegetables into small cubes.
- Pour the oil into the pan, put all the vegetables and beans there, simmer over low heat for 1.5 hours. Stirring is important to prevent burning.
- Vegetable mix we lay it out in containers prepared in advance, roll it up like a regular cork.
After cooling, put away for storage.
String beans with herbs
Products:
- 2 kg of asparagus beans;
- a bunch of dill;
- bunch of parsley;
- 5 gr. horseradish root;
- carnation;
- cinnamon;
- peppercorns.
Brine (per liter of liquid):
- 30 gr. Sahara;
- 30 ml 70% vinegar;
- 25 gr. salt.
Cooking:
- Wash the pods, cut the tails, cut the same length into pieces. We pour boiling water.
- We finely chop the greens. Three root on a grater.
- We put spices on the bottom of the jar, put the beans in layers, sprinkling with herbs.
- Salt and sugar boiling water, boil for 15 minutes, add acetic acid.
- Pour the marinade into the filled containers, sterilize, close.
White beans with tomatoes and herbs
Products:
- 1 kg of beans;
- a couple of bunches of parsley;
- a couple of bunches of dill;
- 1.3 kg of tomatoes;
- salt;
- pepper.
Cooking:
- Soak beans for at least 6 hours. Mine, cook until half cooked.
- Three tomatoes on a grater or grind in a meat grinder, salt, pepper, combine with chopped herbs.
- Pour the tomato mixture into a saucepan, cook over low heat for about a quarter of an hour.
- We put the semi-finished beans in jars, pour the tomato.
- We sterilize for at least an hour and a half. Roll up.
Beans in tomato
Products:
- 1 chili pepper;
- 1 kg of legumes;
- 50 gr. salt;
- 30 gr. Sahara;
- 2 kg of tomatoes;
- allspice;
- bay leaves.
Cooking:
- Soak beans overnight, rinse in the morning.
- We place the beans in a pot of water, cook over low heat with loose spices for 30 minutes.
- Pour boiling water over the tomatoes, peel, grind in a blender or meat grinder.
- tomato puree mix with beans, add salt, put spices and pepper. Simmer over low heat for half an hour, stirring occasionally. A couple of minutes before readiness, put the laurel.
- We lay out the banks, close.
Beans with eggplant for the winter
Products:
- 1.3 kg of legumes;
- ½ kg blue;
- 420 ml of oil;
- ½ kg sweet pepper;
- 50 ml 9% vinegar;
- 90 gr. salt;
- 3 l tomato juice;
- 180 gr. Sahara.
Cooking:
- Soak the beans in water in advance, rinse, boil until half cooked.
- Place the juice in a bowl, add butter, salt, sugar - boil for a quarter of an hour.
- Add beans, cook for another 25 minutes.
- My blue ones, cut into medium-sized cubes, add to the pan. Cook for another 15 minutes.
- We clean the pepper, wash it, cut it into strips, mix it into the total mass.
- Add vinegar, cook for 15 minutes.
- We lay out the workpiece in sterilized jars, close it.
Pickled white beans
Products:
- 1.5 kg of beans;
- 1.5 st. l. mixtures Italian herbs;
- 1.5 liters of water;
- 45 ml of acetic acid 9%;
- ½ st. Sahara;
- 30 gr. salt;
- allspice;
- black pepper;
- laurel
Cooking:
- My beans, pour water all night. Wash again in the morning.
- Cook beans with laurel, peppers, herbs and salt for 60 minutes.
- Almost at the end of cooking, salt, sugar, pour in acetic acid.
- We fill the pre-prepared clean and sterilized jar boiled beans, fill with marinade. Roll up.
Vegetable salad with beans
Products:
- 2 kg of cabbage;
- 1 kg tomato;
- 6 bulbs;
- 3 art. dry beans;
- 2 kg of young zucchini;
- 6 sweet peppers;
- 60 gr. salt;
- 1.5 st. Sahara;
- 170 ml of oil;
- 1.5 st. acetic acid.
Cooking:
- Soak the beans all night, cook in the morning until tender.
- Finely chop the cabbage.
- We clean the pepper, rinse, cut into strips.
- My zucchini, cut into strips the same as the pepper.
- Remove the skin from the tomato, grind them into a fruit drink.
- Peel the onion, finely chop into cubes.
- Marinade. Mix vegetable oil with sugar and salt, add vinegar and tomato juice. We send it to a low fire for a minute.
- Pour the marinade onto the bottom of a large saucepan, lay the vegetables in layers on top in the following sequence: cabbage, eggplant, pepper, onion.
- We extinguish the hour. 30 minutes before the end of the stew, put the beans.
- Ready salad distribute among banks. Roll up.
spicy beans
Products:
- 250 gr. peeled garlic;
- 1 kg of turkey beans;
- 3 sharp ovens;
- 50 gr. salt;
- tomatoes.
Cooking:
- We clean the beans, send them to boiling water. Remove when the water starts to boil again. We cool.
- Grind garlic with pepper in a blender or grind in a meat grinder, salt.
- At the bottom of the pan, put a mixture of pepper and garlic, on top chopped tomatoes, beans.
- On top we have oppression.
- We remove the container for a week in a cool place.
For long-term storage, after a week we pack them in jars, sterilize them for 20 minutes, roll them up.
Beans in tomato sauce for the winter (video)
It's so easy and simple to close the beans for the winter and save all of them. useful qualities. With the use of such blanks in the winter, it will be possible to prepare soups, salads, or simply serve them as a snack.
