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

This vegetable salad with beans for the winter is also called lecho with beans. After all, lecho is tomatoes, Bell pepper and bow. And in addition, different fillers can act, for example, rice or the same beans. By the way, vegetable salad with rice. also great and very tasty snack.

For vegetable salad with beans, we need:

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

How to cook a vegetable salad for the winter with beans

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

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

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

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

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

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

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

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

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.
• Bulgarian 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 over a preheated 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 cans. Time for sterilization took 30 minutes. After that, you can twist the lids with peace of mind. Here is such a beauty. Enjoy your meal.

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 peppers 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 to taste allspice and add 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. Enjoy your meal.

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. a spoon
• Sugar 2 tbsp. spoons.
• Hot pepper 1 pc.
• Bulgarian pepper 1 kg.

Cooking process.

Remove skin from eggplant and cut into cubes.

At bell pepper Remove stems and seeds 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 ready tomato sauce and put the beans in a pot 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. It was so tasty 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.

Put the finished 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. Enjoy your meal.

eggplant recipe

above in the collection similar recipes bean blanks, 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.

Beans with vegetables for the winter- this is a blank that will help you out in the most different occasions. Perhaps you will not have the strength and time to prepare dinner for your family, or maybe guests will inadvertently come to you and you will need to put something on the table. In any case, we recommend preparing this dish now.

Beans with vegetables for the winter: recipes

You will need:

Tomatoes - 2 kg
- red dry beans - 1 kg
- garlic - 95 g
- vinegar essence - five tablespoons (tea)
- granulated sugar– 25 g
- sweet pepper, carrots - 500 g each
- bulb bulb - 500 g
- refined sunflower oil - 400 ml
- salt - 45 g

Cooking:

Soak the beans in advance overnight, boil until tender, discard in a colander. Grate the carrots, and chop the sweet pepper into strips. Cut the onion into thin rings. Grind the tomatoes in a blender. Stew the prepared cut together with the butter for about 20 minutes. Record the time after the mass begins to boil. Add beans, garlic, granulated sugar, essence, salt, stir, simmer for another quarter of an hour. Roll up in sterilized and dry jars, turn over, wrap with a blanket until completely cooled.

Ingredients:

Tomato juice - 3 liters
- carrots, onions - 1 kilogram each
- sweet peppers - 1 kg
- vegetable oil - half a liter
- acetic acid - 100 ml
- granulated sugar - 3 tablespoons
- beans - 1 kg
- ground black pepper

Cooking:

Boil the beans until tender. Wash and clean all vegetables. Rub the carrot, chop the onion into a cube, peppercorns into straws. Fold up vegetable cutting into a frying pan, after pouring a little vegetable oil on the surface. Stir, pour in the tomato juice, simmer the mass for about 20 minutes. Tomato juice you can cook it yourself: twist the peeled tomatoes in a meat grinder. Throw beans into the stewed vegetable mass, pour in vegetable oil, add granulated sugar, salt, pepper, simmer for 15 minutes. Pour acetic acid, pour into pre-sterilized containers, put under the covers overnight. Transfer to storage suitable room or cellar.

Beans with vegetables for the winter with a photo:

Tomatoes - 1 kilogram
- fresh beans - 1.25 kg
- large onion
- 2 pieces
- salt - 3 teaspoons
- ground pepper - a teaspoon
- vinegar - 1 teaspoon (tea)
- laurel leaf - 5 pcs.

Cooking:

Pour boiling water over beans, boil. Chop the onion, fry until soft. Boil the tomatoes in boiling water, remove the skin. Boil the peeled tomatoes with salt until soft, mash with a crush. Put spices with onions in tomato sauce. Bay leaf must first be broken into pieces. Bring the salad to a boil, pour in the vinegar, stir, pour into preparatory containers, roll up under a warm blanket so that the container is completely cooled.

Required products:

Shelled beans - 1 kg
- carrot - 300 g
- onion - 200 g
- tomato paste - 95 ml
- granulated sugar, salt - a teaspoon
- red paprika, ground black pepper

Cooking steps:

Pour the cleaned beans with water, which should cover them by 2 fingers. Add sugar, salt. Boil, covered with a lid, cook for 5 minutes. Wash and peel carrots and onions. Finely crumble, fry. The frying should turn out a beautiful golden color. Drain the broth from the beans directly into the pan with onions and carrots. Connect with tomato paste, boil for 5 minutes. Add beans, pour vegetable oil, boil for an additional 10 minutes. Sprinkle with spices to taste, pack in jars, sterilize. For spiciness, you can add sweet pepper with garlic.

Salad for the winter with beans and vegetables.

You will need:

Fresh beans - 700 g
- tomato juice - a tablespoon
- a glass of granulated sugar
- vegetable-based oil - 210 ml
- acetic acid - 95 ml
- garlic head

How to cook:

Wash all vegetables, cook legumes. Chop the onion into half rings, rub the carrots. Combine with beans, throw in the rest of the ingredients (in addition to acetic acid), boil, reduce heat, simmer for another hour. Put the salad still hot in steamed and dry jars, cork.

Harvesting beans for the winter with vegetables.

Ingredients:

Chopped tomatoes - 3 liters
- boiled beans - 1.26 kg
- little blue ones - 510 g
- sweet peppers - 600 g
- salt - 3 tablespoons
- granulated sugar, sunflower oil - 1.5 cups
- acetic acid - 1.55 tbsp. spoons

Cooking steps:

Pour the tomato puree into a saucepan, pour in the oil, salt, combine with sugar and cook for 15 minutes. Add beans, continue to cook for another 20 minutes. Add diced eggplant. Cook another quarter of an hour. Pour the sliced ​​\u200b\u200bpepper (fruits must be crushed into strips). Pour in the vinegar, cook for about 15 minutes. Arrange the workpiece in the processed containers, cork.

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

This is a hearty, tasty snack that can be eaten with ordinary black or white bread, croutons or flatbreads. It is also great to use it as a base for making cabbage soup (borscht) or as a side dish for meat and fish products.

You can cook bean salad for the winter with the most in a variety of ways, adding to the composition all kinds 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 a snack, but do not know how to do it, right now I will reveal a few secrets of cooking this wonderful dish and share the best bean salad recipes.

Well, now let's move on to canning.

Classic salad with beans for the winter with tomatoes and bell peppers

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

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

Important advice! 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 legumes in the evening, and leave to soak all night.

• Ripe tomatoes (you can use slightly wrinkled products) - 2.5 kg.
• Carrot - kilogram.
• Bulgarian pepper (any color) - 1 kg.
• Onion - 4 pcs. medium size.
• Beans (do not forget to pre-soak) - 1 kg.
• Vegetable oil - 500 ml.
• Vinegar (9%) - a teaspoon.
• Sugar - a tablespoon.
• Salt and pepper to your own taste.

Preparation process:

All vegetables, as expected, wash, dry, peel peppers from seeds and partitions. Remove the skin from 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.

Put all vegetables into a saucepan. Salt, pepper, sugar and half a liter of oil, mix, bring to a boil, cover, simmer for an hour over low heat.

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

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

Cooking time may need more than 2 hours, it will depend on the time pre-soak and softness of 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 an addition to buckwheat or rice porridge. Can be an ingredient lazy cabbage rolls, filling homemade pies or used in the preparation of borscht.

A set of necessary 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 peppers from the insides, cut into strips.

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

Cut or blanch the skin from the tomatoes, chop the products in a blender or pass through a meat grinder. Before you should be a regular tomato gruel.

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

Place the tomato gruel on the stove, pour sunflower into it, turn on a small fire, cook from the moment of boiling for 5 minutes.

Add pepper to the pan, continue to cook for another ten minutes.

On the last step pour in the prepared - boiled and strained beans, stir the ingredients, cover and simmer for 20-25 minutes over low heat.

If you see that your mass is too thick, and you would like to do more runny 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, cover them with a warm blanket. Leave in this state for at least overnight, but it is better for the products to stand warm for about a day. Further, the blanks can be stored in a cool place.

Before serving, bean salad can be garnished 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 make delicious rich red borscht.

From the amount of products indicated in the recipe, an average of 6 liters of finished bean salad will come out.

Ingredients:

• Beans (you can use white or red of any variety and size) - 3 cups.
• Beets - 2 kg.
• Carrots - 1.5-2 kg.
• Onion - medium 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 beet and bean snack for the winter:

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

Wash the beets, cook without cleaning, then cool, peel, rub the vegetables on a coarse grater.

Prepare peeled carrots according to the principle of beets.

Coarsely chop the skinned tomatoes.

Dissolve the bulbs into half rings.

Fry with the addition of a small amount of oil in turn all the products - onions, tomatoes, beets, carrots.

Transfer the ingredients to the cauldron to the beans. Add sugar, salt, pour in oil, vinegar and water, mix, stew on a small fire for 45 minutes (we are counting the time from the moment the vegetables boil).

Pour the prepared salad into glass container(pre-sterilized). We cover it with lids, roll it up, twist it into a blanket, give it 24 hours for the dish to cool and infuse, and then it can be sent for storage in a cellar, pantry or refrigerator.

A non-standard solution for bean salad for the winter, which uses champignons in the composition. By the way, you can safely replace them in a dish with any forest mushrooms. It turns out the preparation is very tasty and fragrant. 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 bulbs.
• 2 spoons of sugar.
• 200 ml. sunflower oil.
• 1⁄2 cup vinegar.
• 6 peppercorns (can be taken in ground form).
• It tastes like two or three tablespoons of salt.

Cooking process:

Boil pre-soaked beans until tender in salted water.

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

Cut the onion into quarter rings or halves, depending on the size of the vegetables.

Slightly fry the champignons with onions in oil in a frying pan (3-5 minutes), put them into a saucepan along with the remaining oil.

To the existing products, add beans, peeled and minced tomatoes, peppers, salt, coarsely grated carrots (can be grated in Korean), sugar, butter, mix, stew for 40 minutes.

Seven minutes before readiness, pour in the vinegar.

Arrange the salad with beans for the winter in jars, tightly cork or roll up, turn the container with food over, wrap it up, leave for 24 hours.

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

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

Great bean salad recipe. Follow all the recommendations from the video, because seaming is done 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 for yourself 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!

The beneficial properties of legumes are known to many summer residents who grow plants on the site. Vegetable growers are wondering which recipes for winter bean preparations in jars are the most delicious, keep the maximum useful substances and are stored for a long time. The answer to this question is sometimes sought for years. And especially lucky summer residents find their own the first time.

It's no secret that eating legumes brings human body a lot of benefits. Daily use a small amount of beans leads to better health.

Eating helps:

• improving digestion;
• strengthening the body, fighting infections;
• blood purification;
• prevent the occurrence of cardiovascular diseases;
• hair health;
• full of protein without fat.
• prevention of the occurrence of cancerous tumors;
• decrease in blood cholesterol levels;
• and the fiber and pectins contained in the beans remove salt from the body heavy metals. This is especially true for regions with increased level pollution;
• providing anti-inflammatory and diuretic effect.

The benefits of eating beans for food are determined for each person individually, do not forget about the dangers of the culture. In particular, it is not recommended to eat legumes for those who suffer from:

• jade;
• pancreatitis;
• gout;
• or various diseases stomach.

The nutritional value of beans depends on the variety, the general averages are as follows:

• kilocalories - 14;
• proteins - 1.5 grams;
• fats - 0.1 grams;
• carbohydrates - 1.8 grams;
• water - 83 grams;
• starch - 6 grams;
• mono- and disaccharides - 1.6 grams;
• organic acids - 0.7 grams;
• dietary fiber - 0.1 grams.

The composition of beans includes many useful minerals and vitamins. calories canned beans is 95 kilocalories.

Preparation of the main ingredient

Half the success depends on how well the beans are cooked. Basic preparation rules:

• beans should be sorted. It is advisable to select the same variety, since different beans cooked differently;
• in the evening it is soaked in water, you can salt it. Then in the morning it will cook faster;
• Boil until cooked, as undercooked beans can cause poisoning.

You don’t have to do anything special when cooking beans, but over the years some nuances have been developed that are relevant within the same family.

Delicious recipes with beans for the winter

Home conditions actively contribute to the preparation of simple, healthy and very tasty recipes with beans for the winter. Each housewife selects the methods of preparing the fruits of the culture at her own discretion and the preferences of the household. But there is best recipes which are popular in almost every family.

A classic recipe for preserving white and red beans

Housewives often prefer the classics - a recipe that has been proven over the years seems reliable. It will take a little time and effort to prepare it. And the ingredients for it are always at hand. Used, in cooking, red or white beans, depending on personal preference.

Components:

• beans - 1 kilogram;
• water - 3.5 liters;
• salt and sugar - 120 grams each;
• vinegar - 3 teaspoons;
• spices - to taste.

When using freshly picked fruits, soak the beans for 1 hour.

It is better to pour the dried product with water and leave it overnight. The beans are first sorted and sorted. When the specified time has passed, the liquid in which the beans were located is drained and poured into a container clean water. They take the entire indicated volume of liquid, salt it, add sugar to it, all the spices that the family prefers. Put on the fire, cook until the beans are ready.

After that, vinegar is added to preserve, allowed to cook a little more and laid out hot in jars. Roll up and turn on the lids, cover with something warm on top. Keep in this form until completely cooled.

This blank is used for cooking any dish or in pure form like a snack.

canned without tomato

Preservation in this way will allow you to experiment in winter, creating culinary masterpieces using this blank.

Components:

• beans - 2 kilograms;
• onions - 0.4 kilograms;
• carrots - 0.4 kilograms;
• sweet pepper - 0.4 kilograms;
• salt, sugar and spices - to taste;
• vegetable oil.

Beans are cooked until half cooked. All vegetables are washed, peeled, cut into strips and sautéed in vegetable oil. Combine all the ingredients together, salt, add granulated sugar and spices. Stew until the beans are cooked. Hot poured into containers, previously sterilized. Roll up and wrap in a warm place until cool.

Method of cooking in own juice

This way of cooking beans is called natural or "like a store." Preparing is quite simple.

Components:

• 1 kilogram of beans;
• salt - to taste;
• water - 5 liters.

The beans are sorted, all suspicious specimens are selected and poured cold water for 10-12 hours. If possible, change the water several times.

At the end of time, the beans are washed with water and put on slow fire. Cook for an hour.

You can not salt right away, otherwise the beans will remain hard.

Then, when the water boils a little, the contents are salted and boiled to the end. When hot, they are put into jars, covered with lids and sent to be sterilized. The time depends on the size of the containers.

When sterilization is completed, the jars are twisted and wrapped until completely cool.

With vegetables in a monastic style

Cooking fruits of culture according to this recipe does not take much time. In addition, the result amazes even the most sophisticated gourmet, the preparation is excellent, you just lick your fingers.
Components:

• beans - 700 gram jar;
• 1 kilogram of pepper;
• 0.6 kilograms of onions;
• 0.5 kilograms of carrots;
• 2.5 kilograms of tomatoes or 2 liters of juice;
• 2-3 heads of garlic;
• 150 milliliters of oil;
• 2 tablespoons of salt;
• 3 teaspoons of granulated sugar;
• vinegar - 1 tablespoon.

Pre-soak the main ingredient. Since it needs to swell, this will shorten the cooking time.

After 7-8 hours, the beans are washed and put to boil over a slow fire. Cook until half cooked. It is recommended to change the first water, then salt a little.

While it is cooking, vegetables are cooked, peeled and washed. Cut at your discretion, as the household prefers.

All ingredients, except beans and tomatoes, are mixed and put on fire, stewed for about 20 minutes. Meanwhile, tomatoes are twisted in a meat grinder. Add to the workpiece and continue to simmer for 10-15 minutes.

At the end, add the beans; the liquid in which it was boiled is poured out. Pour out sugar and randomly chopped garlic. Give the mixture the opportunity to boil well, mixing thoroughly and avoiding burning.

Then pour the vinegar and simmer for another 5 minutes. The preparation is ready. When hot, everything is packaged in jars and rolled up. Remove until completely cooled under a blanket.

With tomatoes

The variety of recipes is amazing. There is a cooking method that will appeal to all household members. Just don't be afraid to experiment.

Components:

• beans - 1 kilogram;
• tomatoes - 3 kilograms;
• 2 tablespoons of sugar;
• 1 tablespoon of salt;
• spices - to taste.

As in previous recipes, the main ingredient is soaked for 8-10 hours. After that, put to cook until cooked.

Tomatoes in the recipe are used without peel. A simple way to remove it will help: the vegetable should be scalded with boiling water, and the skin will be easily removed. Ready tomatoes are twisted using a meat grinder.

Salt the finished liquid, pour out granulated sugar and all spices, put on fire. For 30 minutes, stirring constantly, boil the mixture over low heat.

Do not let the workpiece burn, it will spoil the taste of the finished dish.

After the time has passed, the beans are laid out and stewed for 10-15 minutes. When ready, the mixture is laid out hot in jars. Roll up and put away for storage. Closing the fruits of culture according to this recipe is not at all difficult.

Stewed with greens

This blank will appeal to all lovers of vitamins. For her, you need to cook the greens and the beans themselves. The rest of the ingredients are on hand.

Components:

• beans - 1 kilogram;
• tomatoes - 1 kilogram;
• 1 bunch of dill and parsley;
• salt - 100 grams;
• hot pepper - to taste.

Soak the main ingredient in water for several hours. The more it costs, the less time it will take to cook. Cook until the beans are soft and break in half easily.

Any convenient way to chop the tomatoes. Add some salt and pepper. Finely chop the greens. Put the twisted tomatoes on the fire, bring to a boil. Pour greens and boil for 5-10 minutes. The fill is ready.

Cooked beans are laid out in containers, the jars are not full. Leave 4-5 centimeters to the top, pour boiling mass.

Ready jars are placed in a container for sterilization. The duration of the process is 1.5 hours. As soon as they are ready, the banks are taken out, rolled up and put away for storage.

baked

There are a lot of ways to harvest fruits of culture. In addition to boiling and pickling, baked beans. Cook it quickly, it keeps for a long time.

Components:

• 500 grams of beans;
• 250 grams of tomatoes;
• 1 onion;
• vinegar - 1 tablespoon;
• salt - to taste.

Beans are boiled until half cooked. Peeled onions are cut into half rings and fried in vegetable oil until golden brown. Then randomly chopped tomatoes are added to it.

Everything is mixed together, placed in a dish suitable for baking. Set the temperature in the oven and send the mixture there for about 20 minutes. Acetic acid is added 3-4 minutes before the end of cooking. Leave in the oven until the end of the time.

When hot, they are laid out in jars, rolled up, cleaned under a blanket until completely cooled.

Spicy beans with pepper

For seaming in this way, you will need hot pepper, each housewife sets its quantity independently, depending on personal preferences.

Components:

• 5 glasses of beans;
• 25 pieces of sweet pepper;
• 7 pieces of onions;
• 2-3 hot peppers;
• garlic - 1-2 heads;
• sunflower oil;
• salt - 50 grams;
• granulated sugar - 200 grams;
• vinegar 9% - 100 milliliters.

The beans are cooked until tender. Onions are cut into cubes, of which 2 pieces are left raw, the rest is fried until golden brown.

Bitter pepper is also cut into cubes. Sweet cut a little larger. Connect the peppers together and fry in oil. Peeled garlic rubbed on a grater.

Tomatoes are crushed in any convenient way. Pour into a container and add all the onions and peppers to them. Bring to a boil and simmer for 10 minutes.

After that spread the beans and garlic. Salt, sprinkle sugar. Let it boil, pour in vinegar and, after boiling for 5 minutes, turn it off.

When hot, they are packaged in jars, twisted and wrapped in a warm blanket.

Marinated

There are a lot of ways to pickle fruits of culture. Each housewife chooses a method convenient for herself. It is important to follow the recipe, and a delicious snack will delight the household in the middle of winter.

Components:

• beans - 1-2 kilograms;
• 70% vinegar - 1 teaspoon;
• salt and sugar - 40 grams each.

The beans are sorted, soaked. Put on a slow fire. After boiling, salt and pour sugar. Monitor the readiness of the beans. Before completion, pour in acetic acid and leave to boil.

The finished mixture is laid out in jars and rolled up. To consolidate the result, wrap it with a blanket and leave it at room temperature until completely cool.

How to store canned jars

Any hostess wants to keep their blanks. To do this, she tries to strictly observe the recipe and sterility during work. But this is not enough. In order for the twists to be well stored, it is necessary to observe temperature regime where the stocks are.

The optimum temperature is from 0 to +15 ⁰С. Whereas the humidity should be no higher than 80%. By keeping these points, finished product kept for 1 year or more.

Cooking beans for the winter is not at all difficult. Ready-made fruits of the culture significantly reduce the time of cooking your favorite dishes with its use.