Beans are a nutritious product that contains everything for life, activity and energy. Why buy it in a store? Beans are quite suitable for canning for the winter at home. We offer you to master several simple recipes for canning beans and salads from them.

Beans - the queen of beans

The homeland of beans is Latin America, and there these beans are eaten everywhere, for breakfast, lunch, afternoon tea and dinner 12 months a year. Our red beans are not a staple food, but this does not detract from their value.

Any side dish of beans will bring invaluable benefits to the body, because this cereal is one of the ten most useful foods. Red beans contain a gorgeous set of vitamins, proteins and starch.

Beans are well suited for canning as an independent snack, but also in salads, in combination with other vegetables. We have selected for you the most informative, working recipes so that your preparations for the winter will bring a boost of energy and delight you with a wonderful taste.

Harvesting delicious beans in homemade tomato sauce

Beans canned in tomato are a traditional dish used as a side dish. It is better not to buy it, but to prepare it at home, especially if the beans have grown on their own plot.

To prepare food, you need the following products:

• 1.2 kg of red or white beans;
• 3 tsp salt;
• 2-3 onions;
• 1 kg. ripe tomatoes;
• 1 tsp table vinegar 70%;
• black pepper, salt.

Council. Beans suitable for harvesting for the winter must be free from external damage, with a smooth, shiny surface.

Cooking steps:

1. The beans should be sorted out, checked for bugs. Then put it in a pot of water. You need to cook until tender. Beans are considered cooked when they are easy to break in half with a spoon.
2. Finely chop the onions and sauté on sunflower until soft.
3. Dip the washed tomatoes in boiling water for 1 minute. remove the skin. Cook until tender, salt and puree, chop with a blender.
4. Put beans, spices, onions and finely chopped bay leaves into the finished homemade tomato sauce.
5. Bring the appetizing mass to a boil, pour in the vinegar. Spoon into prepared jars and seal.

Practical bean salad with vegetables for borscht in winter

Many people like to cook borscht with red beans, which add flavor to the dish and ensure satiety.

Attention! Canned red and white beans have been proven to retain up to 70% of their beneficial properties.

Ingredients:

• 1 kg. beans of red or white color;
• 1.5 kg. tomatoes;
• the same amount of onions and peppers;
• spices such as salt, pepper, sugar and bay leaf are your choice.

Cooking steps:

1. Soak red beans in water for 9-10 hours or overnight. They should swell and increase in size.
2. Grated and chopped vegetables, bring to readiness, frying in vegetable oil.
3. Wash the tomatoes, remove the skin with blanching and pass through a blender or meat grinder.
4. Combine 3 ingredients: boiled red beans, tomato and cooked vegetables.
5. Season the dish with sugar, salt, bay leaves and pepper.
6. You need to cook the mass for 30 minutes. on a quiet fire.
7. Roll the blanks into sterilized half-liter jars and close them with lids.

And in winter, all that remains is to open the lid and add food to the delicious red borscht.

Canning red beans with onions and carrots in their own juice

This recipe is step by step, with the gradual addition of ingredients. Beans cooked in their own juice are a delicious snack with maximum preservation of nutrients.

Attention! The heroine of our publication, beans, is not cooked half-baked. It must be soaked in water, and then boiled until completely soft to remove harmful compounds.

For cooking you will need:

• 1 kg. fresh red or white beans;
• 500 gr. onions and carrots;
• 250 gr. vegetable oil;
• 3 tbsp table vinegar (9%);
• spices - at your discretion.

Cut onions in half rings, carrots in halves

Step by step recipe:

1. It is necessary to soak the beans for 10-12 hours and during this time drain the old water 2-3 times and pour in fresh water.
2. Then you need to boil the beans until cooked, but not so that they are boiled.
3. The onion should be chopped in half rings, and the orange root vegetable should be chopped into slices, cut in half. Place vegetables in a stewpan with heated vegetable oil, simmer for 20 minutes.
4. Add boiled beans to vegetables. In 10 minutes. after boiling, season with spices, salt and keep on fire for another 2-3 minutes.
5. Spread appetizing food in jars, sterilize them along with the contents and roll up the lids.

How to pickle beans for the winter

Pickled beans have an interesting, refined taste. This product is rarely seen commercially, so canning the pickled beans yourself is a great idea.

To implement the idea you will need:

• 500 gr. red or white beans;
• 1 l. water;
• 40 gr. salt, the same amount of sugar;
• 1 tsp table vinegar;
• pepper, salt and other spices of your choice.

Cooking steps:

1. Pour the washed beans into a saucepan, cover with filtered water and add all available spices, including salt and sugar.
2. Cook over low heat until the beans are cracked with a spoon, about 1.5 tsp.
3. Add vinegar to the mixture just before the end of cooking.
4. It is recommended to close it in jars hot, then wrap it up and wait until it cools down. You can store beans cooked this way at room temperature.

Vitamin salad of red beans with eggplant for the winter

A hearty bean salad with vegetables, there is no vinegar. It is better if you find a cauldron for preparing this salad, because vegetables stewed in such a dish acquire an unusual taste.

Ingredients:

• 1 kg. young, smooth red beans;
• 1 kg each. each type of vegetables: tomatoes, eggplants, bell peppers, onions, carrots;
• 100 g Sahara;
• 0.5 l. sunflower oil.
• salt to your liking.

Beans with eggplant for the winter

Well, really, a very tasty salad is obtained according to this recipe! A former employee taught me how to cook it: she somehow brought her preparations to work, among which was this salad. Our entire department was delighted, so even the laziest young ladies copied the recipe sheet.

Ingredients:

• 3 kg of tomatoes;
• 1 kg of bell pepper;
• 1 kg of carrots;
• 1 kg of onions;
• 3 cups dry beans
• 1.5 cups of sugar;
• 2 tablespoons of salt (with a slide);
• 1.5 cups vegetable oil;
• 80 ml of 9% vinegar.

* Glass volume - 250 ml.

From the specified amount of ingredients, 6 liters of salad with beans are obtained.

Preparation:

Cut the tomatoes in half, remove the stalk attachment points and cut them into small pieces (to fit into the hole of the meat grinder). We twist the tomatoes through a meat grinder.

Cut the bell pepper in half lengthwise, cut out the stalk, remove the seeds and rinse again. Cut the peppers into large pieces. Peel and cut the onion into cubes or half rings. Peel and cut the carrots into thin squares measuring 1.5x1.5 cm, 0.5 cm thick.

In the evening, soak the beans in cold water (there should be 2 times more water in volume, since the beans will swell). If the beans are young, do not soak them. Cook the beans until half cooked, about 25-30 minutes.

Put tomatoes, bell peppers, onions, carrots and beans in a saucepan with a thick bottom. Add salt, sugar and vegetable oil. Mix everything well.

We put the pan on fire, covered with a lid. Bring to a boil over medium heat, then reduce the heat to minimum and cook for 1 hour.

Add vinegar, mix and keep on fire for another 5 minutes.

We spread the finished salad hot on dry, sterilized jars and immediately seal it tightly with lids (roll up or screw it up).

Turn the salad jars upside down and wrap them in a blanket. We soak until it cools completely, about a day. We always store such a salad in a dark place so that the vegetables do not change color.

Tomatoes can not be minced, but grated - the effect will be the same. But, however, with the help of technology it is still much faster and more convenient to do it.

During the harvesting period for the winter, almost all vegetables are used. However, legumes are not often harvested for the winter, but in vain. Original recipes for beans with vegetables for the winter will help housewives to replenish the winter arsenal in jars.

Fresh beans have a delicate shell and are high in protein. For winter harvesting, it is better to use dairy beans within 12 hours. It is also customary to dry legumes, but this complicates the further cooking process.

To avoid the fermentation process in the beans and swelling of the cans, it is necessary to follow the correct canning technology. Prolonged high temperatures, as well as soaking, will relieve premature food spoilage.

Harvesting beans with vegetables for the winter in the monastery style

Beans go well with vegetables; this salad will go well with any side dish and meat dish.

Beans can be used both red and white. It is pre-soaked in cold water overnight and boiled for an hour.

Grate fresh carrots, chop the onion in half rings. Cut the Bulgarian pepper at random. Peel the tomatoes and grind in a blender to a puree consistency.

Heat sunflower oil in a deep bowl. Fry onions, carrots and peppers. Pour in the tomato paste, bring to a boil. After 5 minutes add the beans to the dressing. Simmer over a fire for about 8 minutes.

At the end of cooking, add salt, finely chopped garlic, salt and sugar. Fill the sterilized jars with the contents and tighten the lids tightly. Turn over until it cools completely.

Asparagus beans in jars with vegetables

Asparagus or green beans contain phosphorus, iron, fiber and protein. The product is dietary and complements any dish. There are only 20 kcal in 100 grams of asparagus. Asparagus beans are very healthy when baked.

Rinse the beans with water and cut the green pods into pieces of 5 centimeters. Dip in boiling water for 5 minutes, then suck in a colander.

Grate the washed carrots, chop the onions into rings. Simmer together in vegetable vegetable oil. Scald the tomatoes with boiling water, remove the skin and cut into cubes.

Put all the vegetable ingredients in a saucepan, salt, add sugar, vinegar. Add greens if desired either now or at the end of cooking. Cook for 40 minutes over low heat.

Put the stewed beans with vegetables in pre-sterilized jars and seal tightly with lids.

Spicy appetizer

For lovers of hot dishes, there is a variation of the preparation of winter preparations with hot peppers. It is also called a Greek snack. The amount of hot pepper is determined by personal discretion.

The beans are initially soaked overnight. If this is not possible, then for 2-3 hours. Then boil in fresh water until tender. It will take an hour.

Peel the tomatoes of thin skins by pouring boiling water over them. Cut into cubes. Peel and chop the peppers, carrots, onions and garlic into medium cubes.

Put beans with tomatoes in a cauldron with a thick bottom, and simmer for half an hour. In a separate bowl, cook bell peppers, carrots and onions in butter with sugar. Vegetables should be soft.
Next, combine the finished beans in the resulting tomato with vegetables. At this stage, add garlic and hot chili.

Simmer for 15 minutes under a closed lid. At this time, sterilize the cans and lids. Place the snack in a glass container and close. Place upside down to cool at room temperature.

Pickled Beans with Vegetables Recipe

For this dish, it is better to use red beans. But white is fine too. In combination with pickled vegetables, a healthy and tasty winter preparation is obtained.

Sort the beans and soak in water. Boil in salted water until beans are soft.
Prepare vegetables: peel, grate carrots, cut pepper into squares, onion into half rings.

In hot oil, simmer vegetables in your own juice, you do not need to add water. Add soft legumes to vegetables and add chopped tomatoes. Simmer in tomato sauce for half an hour.

At the end of stewing, add garlic and hot pepper. If you wish, you can make a vegetable mass without pepper.

Boil the consistency for 2 minutes with the addition of sugar, salt and vinegar. Remove from stove.
Put the stewed beans in dry sterile jars for the winter and sterilize everything together for 40 minutes. Tighten the lids, remove to a dark place.

Canned Red Beans

At home, it is not difficult to prepare canned beans for the winter. In this form, it is good to add it to salads and garnish.

Put the beans in a deep saucepan, season with salt, add pepper and cover with water. Add your favorite spices if desired. Cook on medium gas for 1.5 hours.

Add vinegar 10 minutes until tender, mix. Arrange the finished red beans in sterile jars. Lids with rubber bands are sterilized in boiling water. Tin lids can be used. Put the blanks upside down for the winter.

Harvesting beans with mushrooms and vegetables without sterilization

Vegetables for the winter can be preserved in different ways, with and without vinegar. However, stocks can be made without sterilization. For example, in combination with mushrooms and vegetables, beans turn out to be tender and will please everyone close to the taste.

List of ingredients:

• onion - 3 heads;
• mushrooms - 500 grams;
• garlic - 5 cloves;
• greens (any) - at the discretion;
• beans - 200 grams;
• tomatoes - 500 grams;
• lean oil - to taste;
• salt - 10 grams;
• sugar - 20 grams;
• seasonings to taste.

First of all, boil the beans until tender. Rinse the mushrooms well, cut the foil off the caps. Fry. Do not cut finely, as the mushrooms shrink when frying.

Add the onion to the fried mushrooms. When the beans are cooked, drain the water and combine with the mushroom roast. Chop the tomatoes in mashed potatoes and pour into a common bowl. It is important to first remove the skin from the tomatoes so that it does not end up in salads. Simmer for 20 minutes. Do not forget to add salt, sugar and, if desired, your favorite spices.

At the end of cooking, add vinegar, stir the resulting consistency. Place beans with vegetables and mushrooms in clean and dry jars. It is important to pour vegetable oil on top of the contents about 5 millimeters and close tightly with lids. Thus, the workpiece is ready without sterilization.

We offer to prepare a delicious salad of beans and peppers for the winter. By the season, it is worth preparing the maximum of healthy and tasty vegetables, because a cold and long winter is ahead. Tomatoes, cucumbers, zucchini and eggplants are already closed. But in winter, you want variety. We collect all the vegetables that we have in stock. At the end of summer, the pepper is already ripe, so we use it to prepare various blanks. In addition to pepper, the harvest of tomatoes, garlic and onions is also harvested, as well as a supply of beans. It is these components that we will use to prepare the original canned beans.

Ingredients:

For refueling:

How to prepare beans and peppers for the winter

1. At the initial stage, you need to prepare the beans. It needs to be rinsed and filled with water. We leave in this form overnight. During this time, the beans will soften slightly. Then the beans should be boiled until tender.

2 ... We clean and rinse the onion. Then we cut the onion into cubes.

3 ... Leave 2 onions raw and fry the rest of the onions. Finished onions will become soft and golden.

4 ... The hot peppers must be peeled and cut into cubes.

5 ... Then we prepare the bell pepper. It should also be peeled and chopped into small pieces.

6 ... Then the pepper (hot and sweet) should be lightly fried.

7 ... Peel and grate the garlic.

8 ... Tomatoes must be minced. As a result, we get thick tomato juice.

9 ... Next, take a deep saucepan. Pour tomato juice into a saucepan. Then pour the fried onions into the tomato.

10 ... Add raw onions to the same mass.

11 ... Add fried pepper to the tomato. In this composition, we send the pan to the fire. Let the tomato boil and cook the vegetables for 10 minutes.

12 ... Then put the beans and garlic in a common container. Add salt, vinegar and sugar. Cook the mass for another 5 minutes. Then we put the finished mass in sterile jars and roll it up. Store in a cellar or refrigerator.

Delicious beans with peppers for the winter is ready

Enjoy your meal!

Beans with peppers are sure to become a favorite addition to meals in winter. Such a simple, but at the same time interesting preservation will please your loved ones.

Bell pepper and bean salad recipes for the winter

Everyone knows that sweet peppers can be harvested in a thousand ways for the winter. One of them is the preparation of canned salads. However, the word "salad" itself implies the presence of at least two ingredients. Therefore, in this case, we will focus on preparing a salad for the winter, in which bell peppers and beans are present.

A few words about the second ingredient. Our housewives use two types of beans in the kitchen: grain beans (red or white beans) and asparagus beans (green stalks). Within the framework of this material, it makes no sense to talk about these varieties. Suffice it to say that you can use both for a winter salad with bell pepper. And now for the recipes.

Salad with peppers and beans in tomato sauce

This method of preparing a salad with bell peppers and beans can be considered classic, since both beans (and they will be used in this recipe) and peppers go well with tomatoes. To prepare such classics, you will need:

Sweet bell pepper - 1.5 kg;
beans - 0.8 kg (it is better to take white);
tomatoes or tomato paste - 4 pcs. medium or 4 tablespoons, respectively;
vegetable oil - 200 ml (about one glass);
granulated sugar - 1 tablespoon;
salt - 2 tablespoons;
vinegar (6%) - 170 ml;
black peppercorns and lavrushka - to taste.

First you need to do the beans. Theoretically, you can use ready-made canned beans for such a salad, but what's the point of buying some canned food to make others? Moreover, the beans only need to be boiled until tender in the usual way. As a rule, most housewives soak the beans overnight in cold water, and in the morning they fill them with fresh water and boil them in salted water for 25-30 minutes.
Rinse the pepper, remove the stalks and seeds, then rinse again and cut into relatively small pieces. Wash the tomatoes and puree with a blender. If ready-made tomato paste is used instead of live tomatoes, then this step should be skipped.
Transfer the resulting tomato puree to a saucepan, add chopped pepper, vegetable oil, salt, sugar and spices there. Once the mixture boils, add the cooked beans to it. Mix the mixture and bring to a boil again. Then the mixture, stirring occasionally, boil over low heat for about half an hour. About three minutes before the end of cooking, pour vinegar into a saucepan and stir again the almost finished snack.
Hot salad can be immediately laid out on jars heated in a steam bath and closed with lids. You do not need to sterilize this snack. So the cans should be immediately turned over, wrapped and allowed to cool. After 12-18 hours, they can be moved to the refrigerator or basement.

Salad with peppers and beans in tomato sauce (variations on a theme)

By and large, the previous recipe is basic. It can be used as a base for a myriad of bell peppers and bean salad options.
A very interesting combination will turn out if, during the cooking process, along with other vegetables, add diced zucchini, onion chopped into half rings and carrots grated on a shredder into the pan. Eggplants will give this appetizer no less pleasant taste.
Mushrooms (again with onions) will look good in this salad, and even pieces of chicken meat previously boiled and separated from the bones. You also need to add these ingredients at the very beginning - along with bell pepper.
To make the salad more piquant, you can grind several cloves of garlic with a blender with tomatoes.

Greek Pepper and Bean Salad

It is not clear why this version of the salad with bell pepper and beans suddenly began to be called Greek, but it does not get any worse from this. And most importantly, it can also be rolled up in jars and postponed until winter. The ingredients for it need almost the same as for other similar snacks:

Sweet Bulgarian pepper - 1 kg;
beans - 0.8 kg (both red and white are suitable);
tomatoes - 2 kg;
turnips and carrots - 1 kg each;
vegetable oil - 300 ml (about 1.5 cups);
granulated sugar - 2.5 tablespoons;
salt - 1 tablespoon;
vinegar (9%) - 50-75 ml;
garlic - 1 large head;
chili pepper - 1 pod;
ground black pepper and laurel - to taste.

Soak the beans in cold water overnight, and then cook until half cooked. Cut each tomato crosswise in the area of \u200b\u200bthe stalk, scald with boiling water and free from the skin. Cut the peeled fruits into cubes and put in a saucepan. Send half-ready beans there, mix, put on the stove and simmer for about 30 minutes.
Cut the pepper, carrot, onion and garlic into small cubes. Put prepared vegetables in addition to garlic in another pan (preferably aluminum), pour oil into it, add sugar and salt. Cover the saucepan and simmer the mixture over low heat for the same half an hour. Stir the contents of the pot regularly, otherwise it may burn.
Transfer the finished vegetables to a bowl with a tomato-bean mixture, add garlic, chili and vinegar. Simmer the dish for another 10 minutes, after which you can extinguish the gas, put the snack in sterilized jars and close the lids.

Pepper and Asparagus Salad

The previous recipes were about canned bell pepper and bean salad. However, lovers of asparagus beans should not be upset. You can also make a delicious salad from it and sweet pepper and roll it into jars for consumption on long winter evenings. For this snack, you should purchase:

Sweet bell pepper - 0.5 kg;
asparagus beans - 1.5 kg;
onions and carrots - 0.5 kg each;
tomato juice - 1 l;
vegetable oil and vinegar (9%) - 100 ml each (about half a glass);
granulated sugar - 100 g;
salt - 40-50 g;
garlic - 2 large cloves.

Preparing such a salad is incredibly simple. Cut the vegetables into wide strips and cut the onion into half rings. Put the prepared food in a saucepan and pour over the tomato juice. Bring the mixture to a boil, add all the remaining ingredients, except the vinegar and simmer for 15 minutes over low heat. Then pour vinegar into the appetizer and cook for another 5 minutes. After that, the salad can be transferred to jars and rolled up.

Video recipe "Beans for the winter Lobio"

Beans are a hearty and very healthy food. Canning beans allows you to prepare a universal dish for the winter - an excellent independent snack, addition to side dishes, dressing for soups. It is worth stocking up on vitamin preparation in the summer for future use in order to save your time on cooking in winter.

How to make bean salad for the winter

The winter bean snack is a ready-made, hearty addition to a hot meal for lunch or dinner. The appetizer is served cold or warmed. The blank can be made in the form of a paste or salad, and you can take mushrooms, cabbage, beets, tomatoes or herbs as an additional ingredient. The choice is yours. Try our recipes and you will love them!

Bean and vegetable preparations are tasty, nutritious, healthy. They can not only be added as a dressing to soups or borscht, but also served as a complete dish. Bean salads for the winter are very simple to prepare: you just need to boil the beans, chop and stew vegetables, combine the ingredients and distribute the appetizer among the jars. An important point when preserving a homemade salad is the preliminary preparation of the main component. Experienced chefs advise you 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 a huge amount of protein, and thanks to additional ingredients (herbs, vegetables), it replenishes the lack of vitamins and provides the body with valuable fiber. By using the product, you will reduce the risk of vitamin deficiency and get additional energy, the need for which in winter is much higher than in summer. Below, in detail and with a photo, recipes for preparing a delicious preparation are described.

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

Winter snack with beans - general cooking principles

Beans for the preparation of blanks take white, red or green beans. It is pre-sorted out and washed. Red and white legumes are soaked in water to cook faster. And phot green beans can be immediately sent stewed or boiled.

Basically, 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 that, the sliced \u200b\u200beggplant should be soaked in salted water or simply sprinkled with salt. So they will go away, completely unnecessary in a snack, bitterness.

Hot and sweet peppers, onions, mushrooms, carrots and herbs are also added to a bean snack. More interesting options for snacks are added with nuts, potatoes or corn.

These bean blanks can be used to make soups or main courses. You can serve the appetizer as a hot or cold side dish.

Beans with vegetables for the winter

Bean salad recipes are very similar, they tend to differ in the ratio and amount of ingredients. Below is a classic version of cooking beans for the winter. You can use it as a stand-alone snack or as a dressing for first courses. If you wish, you can add more garlic or spices to the canning, 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:

1. Scald the tomatoes with boiling water, after which you can easily peel them off. Grind the fruits with a blender / meat grinder.
2. Boil the beans soaked in advance for 12 hours.
3. Remove stalks and seeds from peppers. Cut vegetables into strips or half rings, like onions.
4. Grate the carrots coarsely, press the garlic with a press.
5. Heat the oil in a thick-bottomed saucepan, place the tomato mass, beans here (drain the water into the sink beforehand). Simmer products over low heat for an hour.
6. Separately, fry the onion with carrot shavings, add the fry to the tomato-bean mixture.
7. Season the salad with spices, simmer for another 20 minutes, add squeezed garlic at the end of cooking.
8. After 3 minutes, remove the container from the stove, put it in a sterilized container, seal it with lids.

Winter snack with beans and mushrooms

Products composition:

• 1 kg of ripe dry beans;
• 410 g of champignons;
• 20 g garlic;
• four onion heads;
• 100 g of walnuts;
• 100 ml of sunflower oil;
• a pinch of ground black pepper;
• to the taste of coarse salt;
• 35-40 ml of vinegar 9%.

Cooking process:

1. First, soak the beans in warm water for 4-5 hours. If desired, this is done at night. Then we rinse and fill with water in a saucepan. Cook until soft. Then we decant all the broth and let the beans cool.
2. Peel and rinse the garlic and onion. Chop finely. Fry in sunflower oil (30 ml) in a pan.
3. We clean the champignons and rinse them by hand under running water. Gently squeeze them out with your hands and cut them into thin slices. We spread in a separate frying pan and fry until all moisture has evaporated without oil. You do not need to fry longer.
4. Put the walnuts in a dry frying pan and fry until the dark skin begins to curl. Then put the nuts on a plate and peel them by hand. Throw out the peel, and put the nuts in the blender bowl. Grind for 2-3 seconds. By the way, an ordinary meat grinder is also suitable for grinding.
5. Add legumes, onions with garlic and mushrooms to the nuts. Grind until mashed to a shaped consistency.
6. Put the puree in a saucepan and add salt, pepper and any remaining oil. Simmer the mixture until warming up evenly and add vinegar. Stir and simmer for another 3-4 minutes.
7. We spread the pâté appetizer with beans in sterilized jars and cover with lids. Sterilize the workpiece in moderately boiling water in a saucepan. The additional sterilization time depends on the volume of the can. For containers of half a liter, 15 minutes is enough. We take out the banks and close them tightly. We remove first in warmth for cooling, and then in cool for storage.

Tomato appetizer with beans for the winter

Products composition:

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

Cooking process:

1. We wash the beans in a cup of water and leave in water overnight or for 4-5 hours. When the grains are well swollen, rinse them again and set to cook until semi-soft. We separate from the broth.
2. In the meantime, we process bell peppers and other vegetables. We wash the tomatoes, cut out the place where the stalk was, and cut into slices. Remove dry scales from onions and cut into half rings. Cut out the seed box from the pepper. Cut the pepper into thin strips. We sort the parsley by hand and rinse it in water, chop it on a cutting board.
3. Put chopped vegetables into a clean saucepan and fill with oil. We put on a moderate heat. Season with salt, sugar and allspice peas. Stir and simmer without a lid until half cooked. Add beans with herbs and simmer for 15-20 minutes. Stir so that the heat treatment takes place evenly. Add vinegar. After 3-4 minutes, remove from heat.
4. We lay out the snack on clean sterilized jars and seal with lids. We remove for cooling.

Green beans salad for the winter

Asparagus beans are a storehouse of trace elements, proteins, vitamins. Plus, it's delicious and easy on the digestive system. Asparagus 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 preparation with green pods, bell peppers and sweet and sour tomato sauce turns out to be very bright, fresh, rich. In winter, such an appetizer will serve as an excellent addition to fish or meat dishes.

How to preserve a salad?

Ingredients:

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

Cooking method:

1. Go through the pods, rinse with water, pat dry with paper towels. Cut off the ends on both sides, then chop the beans into small cubes (about 3 cm each).
2. Boil the legumes in lightly salted water (this will take 10 minutes), then discard the component in a colander, allowing the water to drain.
3. Tomatoes should be cut into small cubes, carrots - grated, onions - finely chopped in half rings.
4. Next, you need to fry the carrots and onions in oil, turning on medium heat.
5. Combine beans with roasted vegetables and tomatoes, add oil, salt, sugar.
6. Simmer for 40 minutes on low heat, stirring frequently.
7. Let the finished salad cool slightly, then distribute over glass containers, roll up the lids.

Beetroot snack with beans for the winter

Products composition:

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

Cooking process:

1. We wash young beans in water. We set to cook almost until tender.
2. In a separate saucepan, cook the beets without peeling them. After that, fill the roots with cold water and peel them. We rub on a grater. Mix with vinegar and cover.
3. While the food is boiling, peel the carrots, tomatoes and onions. We chop the vegetables thinly, but do not grind them. For the carrots, use a grater. Transfer the vegetables to a stewing pan and fill with sunflower oil. We introduce sugar, salt and pepper powder. Stir and simmer vegetables until soft.
4. Add beets and beans acidified with vinegar to the salad. Stir and simmer for a little less than 10 minutes.
5. We remove the appetizer with beans from the stove and put it in sterilized glass jars. We seal the lids treated with boiling water and put in a warm towel to cool.

Vegetable snack with beans for the winter

Products composition:

• a kilogram of beans;
• three kilograms of tomatoes;
• a pound of turnip onions;
• a pound of carrots;
• 15 g granulated sugar;
• salt to taste;
• 3 tbsp. l. table vinegar 9%.

Cooking process:

1. Fill the beans with cool water and leave for 3-4 hours. We rinse and leave again for an hour. Fill with new water and boil until tender.
2. We clean and rinse the vegetables according to the recipe list under running water. Then we cut the onion into thin quarters of rings, three carrots on a grater, and grind the tomatoes in mashed potatoes. We put vegetables in a saucepan. Add butter, sugar and salt. We put on a moderate fire for extinguishing. Be sure to stir so that the bottom does not burn.
3. When the vegetables are ready (for testing), add the beans and vinegar. Simmer for another 10 minutes, and remove from heat.
4. We distribute the snack on sterile jars and close with sterile lids. After the cans have cooled, we put them in the basement until winter.

Snack with red beans for the winter

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

To preserve 3 half-liter jars of such a snack, we need:

• beans - 1 half-liter can
• 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 of preparing beans for the winter: Rinse beans and soak in cold water for 12 hours. Then measure out the required amount.

1. Cook the pre-soaked beans almost until tender.
2. Peel sweet peppers from stalks and seeds with pulp,
3. Rinse thoroughly under running water and cut into cubes.
4. Peel the carrots, grate (large, for Korean carrots). Fry it in vegetable oil until half cooked.
5. Peel the onions and cut them into rings (if the onions are large, you can also cut them into half rings). Fry it also in vegetable oil until golden brown.
6. In a saucepan, combine water, salt, cooking sugar, sunflower oil and vinegar and bring to a boil.
7. Put all prepared vegetables and beans into the boiling marinade.
   With constant stirring, simmer the appetizer for about an hour.

Immediately put the hot snack in sterile half-liter jars, cover with sterile metal lids and roll up. Turn the snack jars onto the lids and wrap them in a blanket until they cool.

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

Winter snack with beans and cabbage

Products composition:

• a pound of beans;
• a pound 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 of vinegar 9%.

Cooking process:

1. We start by processing the beans. Rinse it and cook until tender in plenty of water. If the water evaporates before the beans are soft, add more. We only use hot water. Separate the finished grains from the broth.
2. We clean the vegetables for the recipe from all excess and rinse in running water. Now cut the pepper, onion and cabbage into strips. Pass the carrots through a grater, and chop the tomatoes in mashed potatoes.
3. We put vegetables in a saucepan and start stewing. We introduce oil. Salt, pepper and sweeten the vegetable mass to your liking. Stir periodically.
4. After about half an hour, add beans and vinegar to the vegetables.
5. After another 10 minutes, remove the pan from the heat and immediately transfer it to sterilized jars. We close the conservation with lids and leave to cool.

Recipe - Eggplant appetizer with beans for the winter

Products composition:

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

Cooking process:

1. We start by preparing all the products from the list. Soak the legumes for a couple of hours and boil until tender. Peel and rinse the rest of the vegetables. Cut the eggplants and peppers into medium-sized cubes. Grind tomatoes and garlic into gruel.
2. Mix the vegetables in a saucepan to make a bean snack. We put on a moderate heat and cook at a low boil. Add butter, coriander, sugar and salt to your liking. If desired, we can add your favorite spices or seasonings. Stir constantly.
3. After 10-13 minutes, add the beans strained from the broth. Cook the appetizer until tender. Pour in vinegar. The taste should be sweet and sour, without pronounced acid.
4. After 5-6 minutes, put the salad in the jars and preserve it.

Beans in tomato sauce

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

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

1. Boil a kilogram of beans.
2. Peel three kilograms of tomatoes after pouring boiling water over them and chop them using a meat grinder.
3. Pour the tomato paste into a large saucepan. Pour salt (1 tbsp. L.) And twice as much sugar, 1 tsp. allspice and black pepper and 4 bay leaves. Cook for 30 minutes.
4. After half an hour, put ready-made beans in a cauldron and simmer everything together for 10 minutes.
5. Pour the salad into jars and roll up.

Greek Bean Salad

Traditionally, red beans and chili peppers are used to prepare this appetizer in the amount necessary to make the salad turn out to be spicy. For those who do not like hot dishes, you can put very 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:

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

Now start preparing vegetables:

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

Bean salad with beets for the winter

A jar of such an appetizer will not only serve as a delicious side dish for mashed potatoes, but will also help out during the preparation of the first courses. Beetroot salad with beans for the winter can be added instead of fresh vegetables to borscht. From the specified amount of ingredients, approximately 6.5 liters of the finished product should be obtained.

Step by step cooking:

1. Boil 3 tbsp. beans. You can use sugar beans - they are not very large, but they cook quickly.
2. Wash the beets (2 kg) well and boil them as well.
3. When it has cooled down, peel and grate on a coarse grater.
4. Grate two kilograms of raw carrots on the same grater that was used for beets.
5. Cut two kilograms of onion into half rings.
6. Chop the tomatoes (2 kg) coarsely with the skin.
7. In a frying pan, fry the onions, carrots and tomatoes in turn.
8. Put all the ingredients in a large cauldron, add 500 g each of oil and boiled water and 150 g of vinegar. Pour in a glass of sugar and salt (100 g).
9. Mix the workpiece with a wooden spatula, let it boil and simmer for half an hour.
10. Put in a glass container and preserve.

Bean salad with zucchini

Beans, although healthy, are a bit heavy food for the stomach. To make the appetizer lighter, you can add young zucchini or zucchini to it and make a salad for the winter 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 of bulgarian pepper;
• a glass of sugar;
• to taste - salt and pepper;
• 1 tbsp. l. vinegar.

1. Soak the beans overnight, and the next day, boil until tender.
2. Cut the courgettes into large cubes so that they remain intact during the cooking process. If the vegetables are young, you do not need to cut the peel.
3. Cut the pepper into not very thick cubes.
4. Place the chopped vegetables in a large cauldron, pour tomato juice on top and boil for 40 minutes (over medium heat). During this time, the juice that the zucchini will start up will evaporate. Then screw on the burner and boil the salad for 20 minutes.
5. When the preparation becomes thicker, add the finished beans, butter and sugar (salt, pepper - to taste). Boil for another 10 minutes and pour in the 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 snack, but also an excellent preparation for first courses, which will help you quickly cook them. Experiment, add other vegetables to the beans, and bon appetit!

Winter snack with beans - tricks and tips

• To keep snacks longer, it is better to pre-sterilize the jars. This can be done over the steam of an ordinary kettle by pouring boiling water over it or sending it to the oven. You can simply spread the bean blank into jars and send it to a saucepan with a towel laid at the bottom and half filled with water. They boil all together for half an hour.
• So that the appetizer does not turn into porridge, it must not be stewed.
• Better to make a white kidney bean snack. It cooks much faster, making the dish softer.
• If the snack is prepared from different types of beans, then it should be borne in mind that the cooking time for each bean is different.