Delicious and crisp winter harvest, such as green beans, will help diversify any vegetable dish and make it more original. Cook on our recipes homemade haricot beans and indulge yourself and loved ones with healthy canned food.

Among recipes for home-made preparations, preparations from green beans or asparagus beans are very popular. In winter, such beans are useful for preparing salads, soups and main dishes.

For preservation, young bean pods are suitable for about 7-8 cm long, dense and juicy, with a characteristic crack on the break, you can use whole pods or cut them. It all depends on the volume of cans prepared for storage.

Ingredients:

• green beans;

for marinade:

• water;
• seeds or inflorescences of dill;
• currant leaves;
• a few cloves of garlic;
• salt;
• aspirin tablets.

Cooking

Wash and dry beans. Peel and wash the garlic. Rinse the leaves of currants and inflorescences of dill well. If there is severe contamination, immerse greens in cold water for several, dry. Pods cut into pieces about 3-5 cm long, immersed in boiling water for 10 minutes, then drain the water.

In each liter jar put a clove of garlic on the bottom, bean pods, on top - 1-2 sheets of currants and dill inflorescences, 1 tbsp. l ordinary (without iodine) salt. Also, in each jar you need to put aspirin - on a jar of 1 liter 1 tablet. This will protect the workpiece from damage.

Pour jars with beans with boiling water, cover each jar with lids sterilized in boiling water. Sterilize each jar, then tightly cork and turn over, place in a warm place and leave to cool.

Ingredients per 1 L jar:

• green beans - 400 g;
• garlic - a few cloves;

for marinade:

• sugar - 10 g;
• a few peas of allspice;
• salt - 3 g;
• table vinegar - 50 ml;
• bay leaf;
• water - 500 ml.

Cooking

Sort green beans, while removing coarse, rotten, overripe and unusable specimens. Then wash the beans and dry them with a linen towel, cut off the ponytails on both sides of the pods.

To prepare the marinade, mix the above ingredients and boil.

In the sterilized jars, put fresh garlic, beans, pour the marinade (without bay leaf), cover with sterilized lids and cork.

When in winter you want to cook something with green beans, for a start it is better to rinse it well in water, then the vinegar will go away, and only the mild taste of young beans will remain in the dish!

Ingredients:

• young asparagus beans - 1.5 kg;
• red tomatoes of a high degree of maturity - 1 kg;
• onions - 1 kg;
• chili pepper - 1 pod;
• table vinegar - 2 tablespoons
• a few peas of black pepper;
• a few cloves of garlic;
• sugar - 1-2 tablespoons;
• dry cloves - 2 pcs.;
• salt;
• sunflower oil - 100 g.

Cooking

Process the beans as described in the previous recipe. For ease of preparation and portioning into jars, cut the pods into pieces. Wash the tomatoes, chopped randomly. Peel, wash, chop onion and garlic.

Grind tomatoes, onions, garlic in a combine; you can also use a meat grinder. Pour the mixture into a saucepan of a suitable size and put on a slow fire to extinguish for an hour. Add chopped beans and simmer for 20-25 minutes. Season with spices and salt, continue to simmer for 25-30 minutes. Pour in the vinegar. Mix.

Advice! When adding spices, salt and vinegar to such a preparation, try to focus on the taste to determine the correct proportions! Take a clean spoon with a sample and you will taste what you’re missing. The workpiece should be moderately salty and pepper, have a moderately acidic taste from vinegar.

Continue to simmer for several minutes. Immediately put in jars sterilized with boiling water, cork with lids sterilized in boiling water. Turn the cans over, wrap them in a warm blanket and leave to cool.

Ingredients:

• asparagus beans - 1 kg;
• onions - 300 g;
• tomatoes of a high degree of maturity - 2 kg;
• bell pepper - 1 kg;
• carrots - 1 kg;
• garlic - 3-4 cloves;
• vegetable oil - 250 ml;
• black pepper peas - a few pieces;
• table vinegar - 2 tablespoons;
• salt - 2 tablespoons;
• sugar - 1 tablespoon.

Cooking

Sort beans, removing all rotten, coarse and overripe pods. Rinse the selected pods in running water, or better soak for several hours, rinse and dry again. Cut ponytails from beans and cut pods into pieces of 3-5 cm. Wash and peel the remaining vegetables.

Cut tomatoes, bell peppers, garlic and onions into thin slices or plates. Cut the carrots into thin sticks or grate. Fold the sliced \u200b\u200bfoods into a saucepan of a suitable capacity, add vegetable oil, simmer for about an hour over low heat. All this time, periodically stir the salad, due to the fact that the tomatoes give juice, the salad will not burn.

After another 15 minutes, put peppercorns, salt, sugar in a salad. Continue to simmer for about 10 minutes until tender. Then spread the vegetable mixture into pre-sterilized jars, cover with sterilized lids and seal, leave warm to cool.

To prepare asparagus beans in the freezer, the general freezing rules for vegetables are suitable:

1. Clean the beans selected for freezing from debris and impurities, soak in cool water to remove possible dirt and sand, rinse again;
2. Cut the pods into small pieces, place in a pot of boiling water for several minutes, transfer the colander and cool;
3. Dry the asparagus beans on a towel;
4. Put in molds or containers for freezing;
5. To place in the freezer, allowing food to freeze well;
6. Then you can remove the beans from the containers and portionwise transfer them to plastic bags, close them tightly and send them to the freezer for storage. Thus, the space of the freezer is saved.

Bean soup in my family is one of my favorites. One thing always upsets - you can’t cook it very quickly. It is necessary first, preferably from night, to soak the beans in water, then cook for at least an hour.

The same applies to all kinds of salads with boiled beans, be sure to cook beans in advance. We still love boiled beans with vegetables, cabbage, but the problem is the same - it takes time to prepare the beans.

You can, of course, buy beans in your own juice in a store, which I sometimes do, but for some reason this procurement in Europe is not cheap.

So I decided that I would harvest the beans in my own juice for the winter myself - in the ripening season of the beans, because then it is cheaper. And at the exit, 6 half-liter jars with 1 kg of dry beans are very encouraging, since 6 dishes can be prepared very quickly, without first boiling the beans.

For this recipe, we need a minimum of products: beans, salt and water. All! If desired, you can use red beans.

It is better to start the process of preparing beans in their own juice in the evening.

We sort beans from debris and husks and put them in a bowl. Fill the beans with water, the water should be twice as much as the beans. Leave the beans to swell in a bowl of water overnight.

IMPORTANT: in the process of swelling the beans will increase in size, so you need to take a larger bowl.

In the morning, drain the water from the beans.

We transfer the beans to the pan and pour the beans with fresh tap water. We put the pan on the fire and cook the beans for about 60 minutes after boiling water over medium heat.

IMPORTANT: beans should not be salted at the beginning of cooking, otherwise it will remain "oak", will not fall apart.

When half the water poured into the pan with the beans boils, add salt and mix the beans slightly. After that, cook another 20-30 minutes, until the beans are ready.

We transfer the finished beans to sterilized jars.

Then we distribute the liquid in which the beans were boiled over all the jars.

Now we need to sterilize the jars of beans. To do this, put them in a pan, the bottom of which is covered with a rag, pour hot water into the pan so that it covers the jars for two-thirds, put the pan on fire and sterilize the jars of beans 15 minutes after boiling the water.

Beans in their own juice for the winter are ready. Roll up the cans with lids. Let the contents of the cans cool completely under the rug and then store the jars of beans in a cool place. When the beans have cooled, the liquid in the jar will turn into jelly. Beans are stored very well for at least 1 year.

I hope that the beans in their own juice will become for you the same lifesaver as for me.

Products:

• 170 ml of oil;
• 1.5 kg of beans;
• 1 kg of bulbs;
• 1 tbsp. acetic acid;
• 1 kg of carrots;
• cloves;
• ground pepper;
• salt.

Cooking:

1. Beans are important to fill with water in the evening. Rinse and cook in the morning.
2. Peel the onions and carrots, wash. Bulbs shred straw, carrot rings.
3. In a saucepan, heat oil, dip vegetables, simmer for a quarter of an hour over low heat.
4. Pour the beans into the prepared fry, simmer for 10 minutes.
5. Season the workpiece with acetic acid, spices, salt.
6. We lay out in jars, sterilize for 20 minutes, close.

Keep in a cool place.

Pickled String Beans

Products:

• 1 kg of pods;
• 15 gr salts;
• 1.5 liters of water;
• 80 ml of grape vinegar.

Cooking:

1. Thoroughly wash the pods, cut the ends on both sides, cut into several identical parts.
2. Fill the pods with boiling water, leave for 5 minutes. Sent in a sieve, doused with ice water.
3. Fold the blank tightly with clean cans.
4. We make a pickle. Put salt in boiling water, boil for a couple of minutes, turn it off. Pour vinegar, stir.
5. Fill the cans with brine, cover with lids.
6. We sterilize the jars with beans for a quarter of an hour, roll them up.

Bean recipe with vegetables for the winter

Products:

• 1.2 kg of onions;
• 1.2 kg of sweet pepper;
• 1.5 kg of tomatoes;
• 1.2 kg of carrots;
• 6 tbsp. beans;
• 170 ml of sunflower oil;
• 120 gr. salts;
• ground black pepper.

Cooking:

1. We ferment beans in water for the whole night. In the morning, rinse, boil until tender.
2. My vegetables, we clean. Pour the tomatoes with boiling water, then ice water and remove the skin. Cut the prepared vegetables into small cubes.
3. Pour the oil into the pan, put all the vegetables and beans there, simmer for 1.5 hours on a quiet fire. In order not to burn, it is important to mix.
4. We lay out the assorted vegetables in containers prepared in advance, roll them up like an ordinary corkscrew.

After cooling, we put it into storage.

Green beans with herbs

Products:

• 2 kg of asparagus beans;
• a bunch of dill;
• a bunch of parsley;
• 5 gr. horseradish root;
• cloves;
• cinnamon;
• peppercorns.

Brine (per liter of liquid):

• 30 gr Sahara;
• 30 ml of 70% vinegar;
• 25 gr salt.

Cooking:

1. My pods, cut the tails, cut the same length into pieces. Pour boiling water over.
2. Finely chop the greens. Three root on a grater.
3. At the bottom of the jar we put spices, stack the beans in layers, pouring greens.
4. Boil water with salt and sugar, boil for 15 minutes, add acetic acid.
5. Pour the marinade into the filled containers, sterilize, close.

White beans with tomatoes and herbs

Products:

• 1 kg of beans;
• a bunch of parsley;
• a pair of bunches of dill;
• 1.3 kg of tomatoes;
• salt;
• pepper.

Cooking:

1. Soak the beans for at least 6 hours. My, cook until half ready.
2. Three tomatoes on a grater or chopped in a meat grinder, salt, pepper, combine with chopped herbs.
3. Pour the tomato mixture into the pan, cook over low heat for about a quarter of an hour.
4. We spread the semi-finished beans in jars, pour tomato.
5. We sterilize at least an hour and a half. Roll up.

Beans in Tomato

Products:

• 1 chili pepper
• 1 kg of legumes;
• 50 gr salts;
• 30 gr Sahara;
• 2 kg of tomatoes;
• allspice;
• bay leaves.

Cooking:

1. Pour the beans overnight, rinse in the morning.
2. Place the beans in a pot of water, cook over low heat with bulk spices for 30 minutes.
3. Tomatoes are poured with boiling water, peeled, chopped in a blender or meat grinder.
4. Mix tomato puree with beans, add salt, put spices and pepper. Over a quiet fire, simmer for half an hour under the lid, sometimes stirring. A couple of minutes before readiness, we put a laurel.
5. We lay out on the banks, close.

Beans with eggplant for the winter

Products:

• 1.3 kg of legumes;
• ½ kg of blue ones;
• 420 ml of oil;
• ½ kg sweet pepper;
• 50 ml of 9% vinegar;
• 90 gr. salts;
• 3 liters of tomato juice;
• 180 gr. Sahara.

Cooking:

1. Beans are pre-soaked in water, washed, boiled until half cooked.
2. The juice is placed in a bowl, add oil, salt, sugar - boil a quarter of an hour.
3. Add the beans, cook another 25 minutes.
4. My little blue ones, chop the medium-sized cubes, add to the pan. Cook for another 15 minutes.
5. Peel the peppers, wash them, cut them into strips, mix them into the total mass.
6. Add vinegar, cook for 15 minutes.
7. In sterilized jars, we lay out the workpiece, close it.

Pickled White Beans

Products:

• 1.5 kg of beans;
• 1.5 tbsp. l mixtures of Italian herbs;
• 1.5 liters of water;
• 45 ml of acetic acid 9%;
• ½ tbsp Sahara;
• 30 gr salts;
• allspice;
• black pepper;
• laurel.

Cooking:

1. My beans, fill all night with water. In the morning, rinse again.
2. Cook beans with laurel, peppers, herbs and salt for 60 minutes.
3. Almost at the end of cooking, salt, sugar, pour in acetic acid.
4. Pre-prepared clean and sterilized jar is filled with boiled beans, pour marinade. Roll up.

Vegetable Bean Salad

Products:

• 2 kg of cabbage;
• 1 kg tomato;
• 6 onions;
• 3 tbsp. dry beans;
• 2 kg of young zucchini;
• 6 sweet peppers;
• 60 gr salts;
• 1.5 tbsp. Sahara;
• 170 ml of oil;
• 1.5 tbsp. acetic acid.

Cooking:

1. Soak the beans all night, cook in the morning until tender.
2. Finely chop the cabbage.
3. Peel, rinse, cut into strips.
4. My zucchini, cut into the same straws as pepper.
5. Remove the peel from the tomato, grind them into fruit drink.
6. We clean the onion, finely chop the cubes.
7. Marinade. Mix vegetable oil with sugar and salt, add vinegar and tomato juice. We send to low heat for a minute.
8. Pour the marinade at the bottom of a large pot, lay the vegetables on top in layers in the following sequence: cabbage, eggplant, pepper, onion.
9. We extinguish the hour. 30 minutes before putting out the beans, put the beans.
10. We lay out the finished salad in jars. Roll up.

Spicy beans

Products:

• 250 gr peeled garlic;
• 1 kg of turmeric beans;
• 3 sharp stoves;
• 50 gr salts;
• tomatoes

Cooking:

1. We clear the beans, send them to boiling water. We take it out when the water starts to boil again. Cool.
2. Grind garlic and pepper in a blender or grind in a meat grinder, salt.
3. At the bottom of the pan we put a mixture of pepper and garlic, chopped tomatoes and beans on top.
4. We have oppression on top.
5. We remove the container for a week in a cool place.

For long-term storage, we pack in jars after a week, sterilize them for 20 minutes, roll up.

Beans in tomato sauce for the winter (video)

So easily and simply you can close the beans for the winter and preserve all its useful qualities. Using such preparations in the winter it will be possible to cook soups, salads or just serve them as a snack.

In the post-Soviet countries, red beans as a separate dish were not canned, but they were added to the composition of various salads, soups and stews. The popularity is due to the fact that this bean culture consists of 75% of vegetable protein, and in winter it replenishes muscle mass well. Read about how to close red bean salads at home in the winter in our article, which contains delicious and inexpensive recipes for the whole family.

Secrets of delicious red bean winter preparations

For winter harvesting, both string beans and cereal beans can be used. The first option closes as a separate snack, and the second is used for salads.

Advice! Red bean in tomato is the main ingredient in lean borsch. It gives the Ukrainian soup a characteristic taste, density and high nutritional value.

Before closing the beans for the winter, it is worthwhile to responsibly approach the selection of legumes:

Choose only high-quality beans for preservation

1. All beans are the same size. If the grains are large and small mixed, then the seller offers substandard or rejected goods in the production.
2. The smooth surface of the beans with a pleasant burgundy tint, which indicates the absence of bugs.

Advice! After buying beans at home, you still have to sort it out to remove small debris and damaged grains that can ruin all the workpieces.

Features of the preparation of winter bean blanks

To cook delicious bean salads, you must properly prepare it. Long stewing contributes to the hanging of beans, and quick boiling with boiling water does not give the desired softness. Therefore, it is worth observing the following rules:

• At the time of boiling the beans, vegetables are added when the beans become soft.

Tip. Boiled and raw beans can be stored in the freezer in a hermetically sealed container. Bean culture does not lose its beneficial properties from low temperatures and heat treatment.

• Check the beans for readiness with a spoon: pull out 1 beans and press on it. If it is easy to choke, it is ready, if it is difficult, then it is worth cooking for another 5-10 minutes.
• 500 g of legumes requires 5 times more water.

An important stage in the preparation of beans - soaking it in clean water

Canned salads should be stored in a dark place, on dry shelves at a temperature of 18-20 C.

How to prepare legumes for preservation for the winter

The preparation of beans consists of such stages that ensure its softness and delicate taste:

1. Examination of legumes, removal of substandard grains and garbage.
2. Rinsing grains with warm water, soaking them in water overnight. For 1 kg of beans, 2 liters of water will be required, which is poured onto the grains and left to soak for 12 hours.

Advice! You can speed up the soaking process by pouring beans into a large pan, pouring it with water and boiling the grains for 1 hour. After that, sterilize the jars, prepare the lids and choose the best recipes.

Salads for the winter: beans in their own juice

For such a salad you will need

1. 1 kg of red beans.
2. Half a kilogram of onions and carrots.
3. A glass of vegetable oil.
4. 3 tbsp. l vinegar.
5. Seasonings to taste.

When the beans are cooked, and this is at least 60 minutes, chop the onions and carrots, cutting them into half rings. After that, add vegetable oil, vegetables to an empty pan, wait for boiling and simmer the future salad for half an hour.

Important! Coriander and black pepper are good for this salad, giving the dish a piquant spiciness.

Beans are spread in the stewed mixture, after boiling, cook for another 10 minutes, adding vinegar, seasonings and salt. After cooking, the mass is laid out in jars that are pre-sterilized in the oven. Banks are rolled up, wrapped and left upside down for at least a day. This rule applies to all recipes below.

Classic red bean in tomato for winter

This red bean salad has become a real classic, and a kilogram of beans and three tomatoes are needed to make it. This amount accounts for 3 tsp. salt and sugar, as well as 1 tbsp. l vinegar for taste.

Advice! From seasonings, it is better to add 10 peas of allspice to the salad, ½ part of the hot pepper pod, 2 bay leaves.

The beans are soaked overnight, and in the morning pour 4 liters of pure water, add salt and sugar, leaving to cook for 30 minutes. After this time, the beans are thrown into a colander, and begin to make tomato puree. For mashed potatoes, peel the tomatoes, and then chop them in a blender or a conventional meat grinder. So that the skins from the tomatoes depart easily, the tomatoes are first scalded with boiling water.

Rinse the beans well

Puree and boiled beans are transferred to the pan, add one and a half teaspoons of salt, allspice and capsicum. Cooking a salad costs 30 minutes, then it is distributed among the banks.

Advice! Bay leaf is added 5 minutes before cooking, after which it is left or discarded from the salad.

Beans and vegetables for a winter salad

To prepare this vegetable salad with beans, you need:

1. Half a kilogram of sweet pepper and the same amount of eggplant.
2. 1.2 red beans, pre-soaked and boiled.
3. 3 l of tomato puree.
4. A glass of any vegetable oil.
5. 1.5 tbsp. l vinegar and sugar.
6. 3 tbsp. l salt and spices.

Pour the prepared tomato puree into a pan, add salt, vegetable oil and sugar, cook for 20 minutes. When adding sugar, stir it thoroughly, or pre-dissolve in 100 ml of water, otherwise it is caramelized at the bottom of the pan.

After 15 minutes, add beans, eggplant, diced, sequentially to the mashed potatoes, then chopped pepper, then add vinegar and pepper and seasonings. After adding all the ingredients, the salad is cooked for another 5 minutes.

In such classic salads, you can add grated carrots, onions, dill at the stage of mixing tomatoes and beans.

Before adding beans to the salad, you need to boil it well

Winter squash salad

This dish requires 2 cups of boiled beans, 1.5 kg of young zucchini and cabbage, 1 kg of tomatoes and 6 large onions. Simple cooking:

• Finely chop vegetables, zucchini, onions and sweet peppers to taste, cut into strips.

Advice! Remove from the cabbage a few top sheets, and only then proceed to shredding.

• Mashed potatoes from tomatoes.
• It is also worth preparing a marinade by mixing a glass of vegetable oil with 1.5 cups of vinegar and sugar, adding 1 tbsp. l salt. Next, the marinade is boiled for 1 minute.
• Now it is worth putting the vegetables in a deep cauldron, starting with cabbage, and ending with onions, and at the end pour the marinade. After 10 minutes, boiled beans are added, the salad is stewed for 1 hour, and then Packed in jars.

Summing up, it is worth saying that all recipes from red beans for the winter are inexpensive, tasty and satisfying dishes. In addition, beans are a source of vitamin B9 (folic acid), heavy carbohydrates and protein, which the body needs during a long winter.

Beans and vegetables salads in winter are served as a snack, a side dish for meat or fish. Such a winter blank will become a real decoration of the table, bon appetit!

Harvesting red bean salad: video

Bean blanks for the winter: photos

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

It is no secret that the use of legumes in food brings the human body a lot of benefits. Eating small amounts of beans daily will improve your health.

Eating helps:

• digestion improvement;
• strengthening the body, fighting infections;
• blood purification;
• prevent the occurrence of cardiovascular diseases;
• healthy hair;
• saturated with protein without fat.
• preventing the occurrence of cancerous tumors;
• lower blood cholesterol;
• fiber and pectins contained in beans also remove heavy metal salts from the body. This is especially true for regions with a high level of pollution;
• providing anti-inflammatory and diuretic effect.

The benefit of eating beans in food is determined individually for each person, do not forget about the dangers of culture. In particular, the use of legumes is not recommended for those who suffer:

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

The nutritional value of beans depends on the variety, the general average indicators 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.

Beans contain many healthy minerals and vitamins. The calorie content of canned beans is 95 kilocalories.

Preparation of the main ingredient

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

• beans should be sorted. It is advisable to select the same variety, as different beans are cooked differently;
• in the evening it is soaked in water, you can salt it. Then in the morning she will boil faster;
• Cook until tender, as unfinished 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 delicious recipes with beans for the winter. Each housewife selects the methods of preparing the fruits of the culture at their discretion and preferences of the household. But there are best recipes that are popular in almost every family.

The classic recipe for preserving white and red beans

Housewives often prefer classics - a recipe proven over the years seems reliable. It will take a little time and effort to cook it. And the ingredients for him are always at hand. Used, when 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, beans are soaked for 1 hour.

It is better to fill the dried product with water and leave it overnight. Pre-beans sorted and sorted. When the specified time has passed, the liquid in which the beans were located is drained and clean water is poured into the container. They take all the indicated volume of liquid, salt, add sugar, all the spices that the family prefers. Put on fire, boil until cooked beans.

After adding vinegar to preserve, give a little more to boil and lay hot in banks. Roll up and turn on the lids, cover with something warm on top. Keep in this form until completely cooled.

This preparation is used for preparing any dish or in its pure form, as an appetizer.

Canned without tomato

Preservation in this way will allow experimenting in the winter, creating culinary masterpieces using this workpiece.

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 passaged in vegetable oil. Combine all the ingredients together, salt, add granulated sugar and spices. Stew until the beans are ready. Hot poured into containers previously sterilized. Roll up and wrap in a warm place until cool.

Method of cooking in own juice

This method 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.

Beans are sorted, all suspicious specimens are taken and poured with cold water for 10-12 hours. If possible, water is changed several times.

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

You can’t salt right away, otherwise the beans will remain solid.

Then, when the water boils a little, the contents are salted and cooked to the end. In hot form they are placed in jars, covered with lids and sent to be sterilized. The time depends on the size of the containers.

When sterilization is complete, the cans are twisted and wrapped until completely cooled.

With vegetables in a monastery

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

• beans - a 700-gram can;
• 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 he needs to swell, this will shorten the cooking time.

After 7-8 hours, the beans are washed and set to simmer on low heat. Boil until half cooked. It is recommended to change the first water, then slightly salt.

While it is boiling, vegetables are cooked, peeled and washed. Cut at your own discretion, as households prefer.

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 beans; the liquid in which it was boiled is poured. Pour sugar and garlic chopped at random. They give the mixture the opportunity to boil well, mixing thoroughly and avoiding burning.

Then vinegar is poured and simmered for another 5 minutes. The workpiece is ready. In hot form, everything is packaged in jars and rolled up. Clean until completely cooled under the plaid.

With tomatoes

A variety of recipes is amazing. There is a cooking method that will appeal to all households. Just do not be afraid of experimentation.

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 they put it to cook until tender.

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

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

Do not let the billet burn, this will ruin the taste of the finished dish.

After time, spread the beans and stew for 10-15 minutes. As ready, the mixture is laid out on the banks in a hot form. Roll up and put away for storage. Close the fruits of the culture according to this recipe is not at all difficult.

Braised with greens

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

Components:

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

Soak the main ingredient in water for several hours. The more it costs, the less time it will take to cook. Cooked until the beans become soft, easily broken in half.

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

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

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

Baked

There are a lot of ways of harvesting the fruits of the culture. In addition to cooking and pickling, baked beans are made. Cook it quickly, it is stored 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 in half rings and fried in vegetable oil until golden brown. Then randomly chopped tomatoes are added to it.

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

In hot form they are laid out on the banks, rolled up, cleaned under a plaid until completely cooled.

Hot Beans with Peppers

For rolling in this way you will need hot peppers, each housewife sets its amount independently, depending on personal preferences.

Components:

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

Beans are cooked until cooked. Onions are cut into cubes, of which 2 pieces are left uncooked, the rest is fried until golden.

Bitter pepper is also cut into cubes. Sweet cut a little larger. Connect the peppers together and fry in oil. The peeled garlic is grated.

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 beans and garlic. Salt, pour sugar. They let it boil, pour vinegar and, after boiling for 5 minutes, turn it off.

Hot packaged in jars, twisted and wrapped in a warm blanket.

Pickled

There are a lot of ways to pickle the fruits of the 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.

Beans sorted, soaked. Put on a slow fire. After boiling, salt and pour sugar. Bean readiness. Before completion, acetic acid is poured and left to boil.

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

How to store preservation jars

Any housewife wants to keep their workpieces. To do this, she tries to strictly comply with the recipe and sterility during work. But that is not enough. In order for the spins to be well stored, it is necessary to observe the temperature regime in the place where the stocks stand.

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

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