Bean salad is a very necessary preparation for each of us. After all, it is so delicious at the end of January to open a jar and see fresh vegetables there, which are still useful.

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

General cooking principles

So, in canning, the most important thing is to maintain sterility. This means that all jars must be thoroughly washed and sterilized along with the lids. It is better to sterilize the lids 10 minutes before the can is closed, so as not to "pick up" anything.

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

Classic salad with beans for the winter

Time for preparing

calorie content per 100 grams

How to cook:

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

Forest snack

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

How much time - 2 hours and 15 minutes.

What is the calorie content - 116 kcal.

How to cook:

1. Cut the onion into small cubes.
2. Pour oil into a frying pan, heat it up and put onion. Stir, fry until transparent.
3. Peel the mushrooms thoroughly, chop them arbitrarily.
4. Transfer to a bowl, add water and place over medium heat. Bring the mixture to a boil. Cook for 15 minutes.
5. After the time has passed, drain the water through a colander.
6. Then add the mushrooms to the onion and cook for 5 minutes, not forgetting to stir.
7. Rinse beans soaked overnight with running water and pour into a saucepan.
8. Pour enough water and put on fire.
9. Cook the beans until they are almost cooked.
10. Cut the tomatoes into small slices.
11. Place in a blender and blend until smooth. The same can be done in a meat grinder, if there is a possibility or desire.
12. Move the mushrooms and onions to a large saucepan, add the tomato mass and beans, salt and sugar to them.
13. Mix everything and cover, put on medium heat. Cook for 20 minutes.
14. Peel the garlic, chop with a garlic press and add to the salad at the end of cooking.
15. Arrange in jars and put in a saucepan, the bottom of which should be covered with a towel or gauze.
16. Pour water up to the shoulders of the cans and bring to a boil.
17. Sterilize for another 35 minutes, then roll up and store in a warm place until it cools.

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

Store canning

This piece is very similar to ready-made canned beans, but we called it a salad. We'll cook beans in tomato sauce. In winter, such a bookmark will definitely come in handy.

How much time - 1 hour and 20 minutes.

What is the calorie content - 62 kcal.

How to cook:

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

Tip: chili can be used not only as a ground powder, but also as a puree, a whole fresh pod.

Bookmark for the winter in Greek

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

How much time - 3 hours.

What is the calorie content - 101 kcal.

How to cook:

1. Rinse beans, pour into a bowl and cover with cold water. Let it brew for a day.
2. Then rinse and cook until cooked through.
3. Wash the tomatoes thoroughly, make an incision in the form of a cross on each fruit.
4. Pour water into a large saucepan and put on fire. Bring to a boil and dip the sliced ​​tomatoes.
5. Leave for only 1 minute, then use a slotted spoon to transfer the tomatoes to a bowl of cold water or ice cubes. Another option is to move the vegetables into a colander and simply rinse with cold water.
6. After a few minutes, the tomatoes will cool and need to be peeled.
7. After that, cut the fruits into cubes and set aside.
8. Wash the carrots, cut off the skin and grate.
9. Cut the pepper into two parts, remove the core with membranes and seeds.
10. Cut the sweet pulp of vegetables into strips.
11. Peel the onion, remove the roots, the juice released on the cut must be washed off. Cut into half rings.
12. Place tomatoes, peppers, onions, and carrots in a large saucepan or stewpan.
13. Rinse the beans and add to the rest of the vegetables.
14. Pour in vinegar, oil, add sugar, mix.
15. Season with spices to taste and prepare the future salad, stirring occasionally, for 2 hours.
16. Put the olives in a colander, cut into halves.
17. After the time has elapsed, add olives and zest to the salad, mix.
18. Arrange the salad in jars, roll up and wrap it in a blanket.

Tip: Olives can be substituted with olives.

Salad with beans and beets for winter

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

How much time - 2 hours and 50 minutes.

What is the calorie content - 63 kcal.

How to cook:

1. Peel the beets, wash and cut into cubes or grate.
2. Peel, rinse and chop carrots, like beets, in bars or straws.
3. Wash the tomatoes. Blanch and peel if desired. To do this, make cuts on each vegetable and lower the fruits in boiling water for just 1 minute. Then put the tomatoes in cold water for the same amount of time. Peel the tomatoes, cut into wedges.
4. Peel the onion, wash and cut into feathers.
5. Rinse beans, pre-soak in water for 12 or more hours. Then rinse again, transfer to a saucepan.
6. Pour in water, put on the stove and boil until half cooked (about 15-20 minutes).
7. Combine beets, tomatoes, carrots, onions and peppers.
8. Add butter, sugar and salt.
9. Combine everything and place on the stove for 2 hours.
10. Do not forget that the mass must be stirred so that nothing is burnt.
11. Add vinegar 15 minutes before the end of cooking.
12. Boil a little more, then pour into jars and remove "under a fur coat".

Tip: as a "fur coat" you can use sweaters, blankets, blankets, jackets.

Vitamin boom in cans

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

How much time - 1 hour and 35 minutes.

What is the calorie content - 88 kcal.

How to cook:

1. Wash the beans thoroughly, remove the tails.
2. If desired, cut each pod into 2-3 pieces.
3. Pour water into a saucepan and put on fire. Bring to a boil and cook for 10 minutes.
4. Then transfer to a colander and rinse immediately with cold water so that the beans no longer swell.
5. Rinse the tomatoes, peel and cut into small pieces.
6. Wash the carrots, cut off the peel, grate on a fine grater.
7. Peel the onion, wash, cut into strips or feathers.
8. Pour half the oil into a skillet and heat it up.
9. Put onions and carrots and simmer until soft. Stir occasionally.
10. Transfer the onions and carrots to a large saucepan or frying pan, there are tomatoes and boiled beans.
11. Add salt and sugar, the rest of the oil, stir and cook for 40 minutes, stirring occasionally.
12. After that, put the salad in jars and roll up.

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

Useful preparation for the cold season

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

How much time - 1 hour and 55 minutes.

What is the calorie content - 92 kcal.

How to cook:

1. Rinse the pepper, cut in half to remove membranes and seeds. Cut the pulp into small cubes.
2. Peel the garlic, cut off the dry ends, pass the cloves through a garlic press.
3. Peel the carrots and wash thoroughly. Grate.
4. Wash the beans in the evening, add water and leave overnight. In the morning, rinse the beans, pour boiling water over and put on fire. Boil until cooked, but it is important not to overdo it.
5. Wash the tomatoes, remove the stalks, cut into slices.
6. Pass each bite through a meat grinder.
7. Wash the eggplants, remove the tails and cut the fruit into cubes.
8. Mix the garlic into the tomato mass and pour it all into a saucepan.
9. Place on the stove and bring to a boil.
10. Add salt, sugar, vinegar and oil.
11. Let it boil and then add the carrots.
12. While stirring, let the mixture boil again.
13. Add pepper, and then (after boiling) and eggplant.
14. When the eggplants have boiled, cook the vegetable mass for 30 minutes.
15. After the time has elapsed, add the beans and from the moment of boiling, cook the salad for another 20 minutes, remembering to stir.
16. After the time has elapsed, spread the resulting mass into banks, roll up.

Tip: Add the courgettes for flavor and more benefits.

To taste, you can add any spices and herbs that you like: cardamom, cinnamon, chili, Provencal herbs, mint, nettle, etc. Do not be afraid to experiment, because they turn dishes into masterpieces!

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

Bean salad is a healthy and tasty dish. The good thing about the appetizer is that it can last for years if done right. It's good to go down to the basement in winter and come back with a can of fresh vegetables, isn't it?

Step-by-step recipes for different vegetable salads with beans for the winter without sterilization

Evaluation
recipe

Time
(min)

Servings
(people)

In 100 grams of finished dish

3 gr.

5 gr.

Carbohydrates

109 kcal.

Option 1: Classic salad with beans for the winter

Beans are very interesting and satisfying. Many of them can be used for preparing main courses and soups, but they are also great for salads. Here is a classic vegetable option. Dry red beans are used, weight before cooking is indicated. Additionally, you will need bell peppers, onions, carrots. Ripe tomatoes are required for pouring. If suddenly they are not at the moment, then we take juice or a tomato prepared for the winter.

Ingredients

• 500 g beans;
• 250 ml of oil;
• 1 kg of onions;
• 1.2 kg of tomatoes;
• 700 g carrots;
• 1 kg of bell pepper;
• 70 ml vinegar 9%;
• 150 g sugar;
• 2 tablespoons of salt.

Step-by-step recipe for a classic salad with beans for the winter

Beans must be soaked for eight hours before boiling, then washed and boiled until tender. We try not to overexpose, the beans should not burst. We drain them into a colander.

Chop the onion. Heat the oil, add, simmer for five minutes. Such a large volume will not be fried. We rub the carrots, add. Cook with onions for another five minutes. Chop the pepper, fall asleep next, stir.

We simply drive the tomatoes through a meat grinder or grind them with a blender. Pour it over the vegetables, let it boil, and then add the beans. Boil the salad for 15 minutes. Add sugar, add salt. You can add not the whole amount for now, but try at the very end. We cook for another fifteen minutes.

At this stage, you need to prepare the jars, sterilize in the usual way. Pour vinegar into the beans, let it boil for five minutes, put the salad in jars and roll it up. We remove the blank under the warm cape, turning it upside down.

It is important not to leave a lot of voids in the jars, we fill the salad almost to the very neck. If the sauce gets on the edge, then be sure to wipe it off with a clean napkin, and then put on the lid, it will fit tightly, roll it up with a special key.

Option 2: A quick winter bean salad recipe

This version of the salad for the winter differs in the speed of preparation, if there is boiled beans. Further, the process is very simple, you don't even need to twist the tomatoes. Tomatoes are added chopped. Additionally, you need peppers and onions, there are no carrots in this option.

Ingredients

• 1 kg of cooked beans;
• 500 g onions;
• 1 kg of pepper;
• 150 ml of oil;
• 1.2 kg of tomatoes;
• 4 tablespoons of sugar;
• 1 tbsp. l. essences;
• salt to taste.

How to quickly prepare a salad with beans for the winter

Shred the onions into strips. Pour oil into a large saucepan, add vegetable and cook until transparent. In parallel, cut the bell pepper into strips or half rings. The salad looks very nice if the vegetables are cut into large pieces.

We fall asleep pepper to the onion, after which we immediately proceed to the tomatoes. Cut into slices or cubes as for a regular salad. We fall asleep after the pepper, which has already warmed up a little.

Cook the beans in advance. We take 0.5 kg of raw beans, after cooking, you get about the right amount. We throw in after the tomatoes and immediately salt, so that the tomatoes begin to secrete juice, we also fill the sand. Mix vegetables with beans well with a spatula, let it boil, cover and simmer for half an hour.

Five minutes before the end, we taste the salad, you can add salt or pepper, add vinegar essence. Stir very well to dissolve the preservative. We put the salad with beans in jars, roll up.

If the skins of tomatoes in salads are embarrassing, then you can peel the tomatoes in advance, usually using boiling water. Pour vegetables for a few minutes or boil for 30 seconds, then dip them in a bowl of cold water, the skin should easily come off.

Option 3: Salad with beans for the winter (with eggplant)

For this recipe, it is better to use white beans, with them the salad looks prettier, and besides, such beans taste softer. Choose eggplants with tender young skins and small seeds.

Ingredients

• 2 kg eggplant;
• 0.5 kg of carrots;
• 0.5 kg of white beans;
• 0.5 tbsp. vinegar;
• 0.5 kg of ripe Bulgarian pepper;
• 1.5 kg of tomatoes;
• 3 heads of garlic;
• 0.3 liters of oil;
• 90 g sugar;
• 50 g of salt.

How to cook

White beans also need to be soaked before boiling. Then we change the water, put it on the stove and boil until tender for about 20 minutes. We send it to a colander.

We pass the garlic through a meat grinder into one bowl, and the tomatoes into another bowl, you can immediately twist them into a saucepan. We put the tomato on the stove, boil for three minutes, add oil.

Rub the carrots with large strips. Dice the pepper. Pour into a tomato, stir, salt and add sugar, let it boil. While you can cut the eggplants into cubes, make 1.5 cm pieces, add to the vegetables. Boil the salad for 15 minutes.

Add garlic, boiled beans to the salad, stir, boil the same amount, about 12-15 minutes, then reduce the vinegar.

We lay out the salad with beans in dry, preferably hot, jars, roll up immediately, turn over, keep it under a blanket until it cools.

Pour the beans with plenty of water, the beans will swell and grow 2.5 times, after which they must remain submerged in water.

Option 4: Salad with beans for the winter (with carrots)

This salad recipe is without tomatoes, it is prepared with oil-vinegar filling. At the exit, we get an incredibly bright and beautiful appetizer. Additionally, you need bell pepper, you can choose pods of different colors. It is allowed to use beans of any color and variety.

Ingredients

• 0.7 kg of carrots;
• 150 ml vinegar;
• 0.5 kg of beans;
• 1.5 tablespoons of salt;
• 300 ml of oil;
• 200 ml of water;
• 0.5 kg of pepper;
• 0.1 kg of sugar;
• 5 cloves of garlic.

Step by step recipe

Cooking beans in a standard way. After cooking, let the water drain. If the beans are a little slimy, you can rinse them.

We send oil into the pan, add water, immediately throw in the prescription amount of salt and sugar, boil the future marinade for a minute, add vinegar.

We peel all the carrots and rub with coarse straws. It is convenient to take a special grater for Korean salads. Pour the carrots into the marinade, boil for ten minutes.

Remove the seeds from the pepper, chop into strips, add to the carrots. After boiling, add the beans. Stir and immediately proceed to the garlic. It can be cut or grated, we introduce.

Cooking the bean salad in the marinade for another 15 minutes, then put it in jars. This is not very convenient to do, since the carrots are long, but you can use a special wide funnel.

We fill the jars to the top, the salad should cover the marinade, no sticking out pieces of vegetables or beans. We put on the lid, roll it up.

Salads without sterilization can be brought to the desired taste at any time, but usually the sample is removed at the very end before packing into jars. If necessary, add more salt or reduce the acid with sugar.

Option 5: A simple vegetable salad with beans for the winter

This salad is radically different from all previous recipes, but not in composition. The technology of preparation is given without preliminary boiling of beans. To make everything work out, we strictly follow the recipe.

Ingredients

• 1 kg of red beans;
• 2.5 kg of ripe tomatoes;
• 0.5 kg of onions;
• 150 g sugar;
• 1 kg of carrots;
• 0.5 l of oil;
• 2 tsp vinegar essence;
• 2 tsp ground pepper;
• 3 tablespoons of salt;
• 1 kg of bell pepper.

How to cook

Fill the beans with plenty of water and stand for at least twelve hours. Then we rinse, you can immediately transfer to a large saucepan.

We peel all the vegetables, gut the pepper. Cut the carrots with pepper into strips, the tomatoes into slices. We send everything to the beans. Immediately add vegetable oil, vinegar essence, add black pepper and salt with sugar to the salad. Stir the vegetables well.

We put the pan on the divider, turn on the fire and cook everything for exactly two hours. Stir, the salad may burn, cook under the lid. At the end, we try, pack the beans with vegetables in jars, roll them up.

Here, black pepper is introduced for taste and aroma. In fact, coriander, suneli hops, laurel, various dried herbs, ground mixtures can be added to such blanks, we select at our discretion.

Today we will tell you how to make beans for the winter at home., eggplant, carrots and other products. Delicious dishes will delight your household and guests in winter - serving such amazing salads on the festive table for the New Year is not a sin. Here you will find interesting recipes for preparing various salads with beans or eggplants for the winter, with the help of which even a novice housewife can easily prepare a meal. Of course, nowadays, fresh vegetables are easy to find year-round, but the greenhouse product is of dubious quality and often turns out to be tasteless.

Step-by-step recipe with a photo. We make a salad with beans, carrots and tomatoes for the winter, roll it up in sterilized jars.

HOW TO MAKE A PREPARATION OF EGGPLANTS WITH BULGARIAN PEPPER AND ROLL INTO JARS .

.

It is much more profitable in summer and autumn to prepare snacks from home-grown vegetables, including beans. Whatever one may say, our own canned food with beans is always tastier than the store ones, because when preparing them we focus on quality and only our own tastes. Try something new, prepare beans for the winter in sterilized jars.

Harvesting of beans and beans is allowed. The pods only need to be cooked in summer, then the beans are not yet highly developed. And today let's talk about those salads that can be cooked in the fall. In most cases, salads are prepared in order to reveal a delicacy and serve instantly.

Canned beans are also suitable for a salad for the winter, which will save a lot of time. The dish turns out to be satisfying, and the smell of it just makes your mouth water. If you have nowhere to rush, you can take dry legume seeds and pretreat it. Choose young zucchini or eggplant that can be cooked with the skin without removing the seeds.

Simple recipe:

What you need to prepare for a vegetable salad with beans for the winter:

• Two jars of canned beans, 400 gr. or 600 gr. dry.
• Four kg of tomatoes
• Kilo of carrots
• Kilo of zucchini
• Bulgarian pepper - 1 kg
• Two spicy small peppers
• 200 ml vegetable oil
• Four teaspoons of citric acid
• Kilo onion
• Three tablespoons of salt (optional and taste)
• Two tablespoons of sugar

Those who decide to make a dish with dry beans must first soak them in the evening and boil them in the morning. Watch the process carefully, the beans should not boil over.

Grate carrots and zucchini for Korean carrots. We divide the onion and Bulgarian pepper into 2 identical parts: one is sent to a meat grinder, the second is cut in half rings. Tomatoes either twist everything in a meat grinder, or leave half to cut into slices.

We do not touch the beans, everything else is put into a saucepan, leave on fire for half an hour after boiling, using vegetable oil (if the pan is not enough, take a larger container).

It's time to fill up the boiled beans (the liquid is drained from the canned beans, then the product is washed in cold water). After 7-10 minutes, add citric acid and put the dish hot in jars.

Then there are 2 options: sterilize (1 liter cans - a third of an hour, 0.5 liters - 12 minutes); or wrap it up and let it cool. In any case, the snack will stand for a long time at room temperature. The appetizer for the winter is ready!

Now you know how to make a canned salad with beans, eggplants, tomatoes, and cucumbers. Simple and understandable recipes with photos will appeal to beginners, and the best ways to cook salads with red or green beans and crackers, chicken, nuts at home will not leave indifferent even experienced housewives who can please households and guests with a new dish for the festive table, and in winter decorate table for the New Year with hearty meals and snacks.

If during the summer it turned out to grow a large amount of beans in the garden, then many salad preparations can be made from it, which in winter will give the body a large amount of such useful vegetable protein.

Canned beans are distinguished not only by their excellent taste, but can also be used to prepare a number of soups and delicious sauces. Even the simplest legume salad can serve as a stand-alone dish or a side dish for a meat product.

The benefits of beans for the body

Both white and red beans are used in conservation, and the benefits of both are quite noticeable:

1. Red is a real champion in fiber content. It not only saturates the body, but also helps to cleanse it of slagging and helps to normalize digestion. Consuming this variety helps to slow down aging as it is high in antioxidants.
2. White has the same benefits as red, but it also helps lower blood sugar levels, which is extremely beneficial for diabetics. Compared to red, it has less protein, but the feeling of fullness also persists for a long time. The composition contains a lot of iron, which makes the consumption of white beans beneficial for people suffering from anemia. It often helps to even out the mood and not fall into a depression.
3. Leguminous is an unripe fruit in a shell. It is very low in calories and high in fiber. Helps cleanse the body, nourish it with proteins and complex carbohydrates. Helps to strengthen the body and stimulate the digestive system. Unlike its counterparts, it has antiviral and anti-inflammatory effect, which helps to prevent a number of viral and skin diseases.

Canned beans are not widely spread. Mostly housewives buy cans in the store to add to salads. However, with proper canning, it can grow much larger.

Although different types of legumes are canned, red is the most popular around the world because of its texture and rich flavor.

For subsequent preservation, use shiny, smooth fruits, completely free of dirt and pods. The beans harvested in the garden should be carefully sorted out and peeled.

Bean salad for the winter - recipes

There are a huge number of recipes for winter beans using various types of this product.

How to grow more crops?

Any gardener and summer resident is pleased to receive a large harvest with large fruits. Unfortunately, it is not always possible to obtain the desired result.

Plants often lack nutrition and minerals.

It has the following properties:

• Allows increase yield by 50% in just a few weeks of use.
• You can get a good harvest even on low fertile soils and in adverse climatic conditions
• Absolutely safe

Traditional recipe

This recipe has been refined for centuries, creating the perfect concentration of incoming ingredients for the most pronounced taste:

• tomatoes - 2 ½ kg;
• carrots - 1 kg;
• Bulgarian pepper - 1 kg;
• onions - 300 g;
• legumes - 1 kg;
• vegetable oil - ½ l;
• sugar - 25 g;
• vinegar - 1 tsp. l .;
• salt and pepper to taste.

Cooking process:

1. First you need to peel the tomatoes. To do this, a cruciform incision is made on them, after which they are scalded with boiling water. It is easy enough to remove the skin after that. The peeled tomatoes are cut into medium-sized cubes;
2. The root crop is peeled and then grated for Korean carrots;
3. Seeds and partitions are removed from sweet pepper, after which it is chopped into strips. The onion is cut into half rings;
4. All ingredients are poured into a large saucepan and then beans, oil and spices are added to them. The mixture is brought to a boil over high heat, after which the temperature decreases and the salad is stewed for about a couple of hours, until the beans become soft. Stir constantly to avoid burning;
5. The finished product is poured into sterilized jars.

Green beans salad

It is not difficult to prepare such a salad, since you do not need to soak them first. The recipe is quite simple, but the taste of the canned product is amazing.

• green beans - 500 g;
• sweet pepper - 200 g;
• carrots - 250 g;
• tomatoes - 1 kg;
• onions - 250 g;
• table vinegar - 1 table. l .;
• vegetable oil - 50 ml;
• sugar - 2 tablespoons. l .;
• salt - 1 table. l.

Preparation:

1. Cut the green beans into small pieces. They should be boiled in boiling water for about 10 minutes;
2. During this time, you should cut the onion into half rings, and grate the carrots on a coarse grater. This mixture needs to be fried;
3. Peeled tomatoes are passed through a meat grinder to create juice;
4. Throw the beans in a colander, transfer to a large container and add the remaining prepared vegetables to it. Mix everything well and start preservation;
5. Finely chop the pepper or mince it and also send it to the pan. Season with salt and pepper, then leave to simmer for half an hour. Just before the end of cooking, add vinegar and arrange in jars for later use.

Eggplant salad

In this recipe, you can use the red and white varieties, but it is better to use the white one as it is less starchy and retains a more coherent structure.

• boiled beans - 500 g;
• eggplant - 1 kg;
• carrots - 250 g;
• bulgarian pepper - 200 g;
• tomatoes - 500 g;
• onions - 100 g;
• garlic - 6 cloves;
• chili pepper - 1 pod;
• vegetable oil - 80 ml;
• sugar - 30 g;
• vinegar - 1 table. l .;
• salt - 1 table. l ..

Cooking:

1. The first step is to prepare the legumes. They must be rinsed, sorted out and, if necessary, pre-soaked for at least 10 hours. At the end of these procedures, it is transferred to a saucepan and boiled until fully cooked for 40 minutes;
2. While the beans are cooking, you should tackle the vegetables. The root crop is peeled and chopped on a coarse grater or cut with a julienne shredder;
3. The husks are removed from the onion, after which it is cut into small cubes. Garlic is passed through a press to a state of gruel;
4. The eggplant is thoroughly washed, after which it can be skinned if desired. It is cut into small cubes;
5. Peeled paprika from seeds and stalks, cut into strips. Tomatoes are killed with a blender or meat grinder;
6. Pour oil into a saucepan with a thick bottom, then add tomatoes. It is necessary to wait until the mass boils, after which onions and garlic are added;
7. Stir for five minutes, then add eggplant, pepper, salt and sugar. The rest of the ingredients are laid out at the very end. The salad is mixed and stewed for about 20 minutes until fully cooked;
8. It is laid out in sterilized banks, after which it is rolled up and sent to cool.

Stories from our readers!
“I am a summer resident with many years of experience, and I started using this fertilizer only last year. I tested it on the most capricious vegetable in my garden - on tomatoes. The bushes grew and bloomed together, they gave more harvest than usual. And they did not suffer from late blight, this is the main thing.

Fertilizer really gives more intensive growth of garden plants, and they bear fruit much better. Now you cannot grow a normal crop without fertilization, and this feeding increases the amount of vegetables, so I am very pleased with the result. "

Vegetable salad

For this dish, it is also advisable to pre-boil the legumes in order to reduce the cooking time:

• legumes - 1 kg;
• carrots - 1 kg;
• bulgarian pepper - 1 kg;
• onions - 1 kg;
• tomato juice - 3 kg;
• vegetable oil - 500 ml;
• salt - 2 tablespoons. l .;
• sugar - 3 tablespoons. l .;
• table vinegar - 100 ml.

Cooking process:

1. While the legumes are boiling, all vegetables should be prepared. The root crop is peeled and grated on a coarse grater, the onion is cut into large cubes, the paprika is chopped into strips;
2. A small amount of oil is added to a large saucepan, prepared vegetables are laid out, which are poured with tomato juice. Everything is mixed, closed with a lid and stewed for about 20 minutes;
3. At the end of the term, beans and salt with sugar are added to the salad preparation. The dish is prepared for about 15 minutes more, after which vinegar is added at the very end, the salad is brought to a boil and laid out in jars.

From beans and peppers

The finished product is a real storehouse of vitamins; it is usually used as a complete snack or side dish.

A real riot of colors in one small jar:

• legumes - 300 g;
• Bulgarian paprika - 250 g;
• carrots - 300 g;
• onions - 250 g;
• tomatoes - 500 g;
• salt - 1 table. l .;
• vegetable oil - 1/3 cup;
• black pepper to taste.

Cooking instructions:

1. Boil the legumes until half cooked. To reduce the required time, it is advisable to pre-soak them overnight;
2. Cut the peppers into large enough chunks. Chop the carrots using the julienne method, and the onions in small pieces;
3. Pass the tomatoes through a meat grinder or simply cut into small pieces;
4. In a thick saucepan or cauldron, pour the oil on the bottom and put all the prepared vegetables. Cover everything with a lid and simmer for about an hour and a half, until the beans are tender. Do not forget to stir constantly, then place in jars and roll up.

Green beans and carrot salad

A light and low-calorie salad is ideal for girls who carefully monitor their figure:

• green beans - 500 g;
• carrots - 300 g;
• tomatoes - 400 g;
• onions - 200 g;
• fresh basil - 30 g;
• vegetable oil - 50 ml;
• table vinegar - 1 table l.;
• black peppercorns - 5 pcs.;
• sugar - 2 tsp. l .;
• salt - 2 tsp l ..

Cooking process:

1. Rinse the green beans and cut them into large chunks. Peel the root crop and chop into small cubes;
2. Peel the onion and cut into half rings, remove the skin from the tomatoes and chop into large pieces. Cut the basil with culinary scissors;
3. Put the tomatoes on the bottom of the pan, add carrots and onions in layers on top. Fill everything with vegetable oil, mix and simmer for about 10 minutes with constant stirring;
4. After that, beans and basil, sugar and salt, pepper are added to the pan. The salad is cooked for another 5 minutes on low heat, at the very end vinegar is added. The billet is thoroughly mixed and poured into sterilized jars so that the juice completely covers the vegetables.

Mushroom salad

Mushrooms add additional satiety to the dish, which is why men adore it so much:

• beans - 1 kg;
• porcini mushrooms - 1.5 kg;
• tomatoes - 3 kg;
• carrots - 1.5 kg;
• vegetable oil - 180 ml;
• sugar - 1 tsp. l .;
• table vinegar - 100 ml;
• salt - ½ table. l .;
• allspice - 4 pcs.

Preparation:

1. Legumes must be carefully sorted out and rinsed, then soaked for a couple of hours in cool water for faster cooking;
2. After that, the beans are transferred to a saucepan and boiled until cooked. While the legumes are boiling, tackle the mushrooms. They need to be washed, cleaned and all roots cut off from them. Cut large caps into several medium-sized pieces;
3. Rinse the tomatoes, peel them and mash them. Grate carrots on a Korean grater;
4. Pour oil into a large container at the bottom, put tomato puree, mushrooms, chopped carrots. Season everything with sugar and sweet peas. Simmer all for 20 minutes, while stirring constantly;
5. Add legumes to the salad, then cook for another half hour. Pour the vinegar 5 minutes before cooking. Ready-made salad can be laid out in jars.

Spicy Bean Salad

Red beans and plenty of chili are used to create a spicy salad. It can be varied depending on your own wishes:

• legumes - 1 kg;
• sweet pepper - 1 kg;
• tomatoes - 2 kg;
• carrots - 500 g;
• onions - 500 g;
• garlic - 2 heads;
• chili pepper - 2 pods;
• fresh parsley - 500 g;
• oil - 200 ml;
• salt - 3 tablespoons l

Cooking instructions:

1. The first step is to prepare the legumes. Sort them out, soak overnight and boil until half cooked. When they are ready, you can proceed with the rest of the ingredients;
2. Peel the bell pepper from seeds and stalks, then cut it into large pieces;
3. Wash the tomatoes well, pass through a meat grinder. Chop the carrots into strips;
4. Chop the onion into small pieces. Pass the peeled garlic through a press or meat grinder until puree;
5. Chili needs to be cut into small enough pieces. Greens are crushed;
6. To prepare the salad, fry the onions and carrots in a pan. Bulgarian pepper is also added to the frying, a little oil. Everything takes about 5 minutes to cook;
7. Fry, legumes, tomatoes, chili, garlic, parsley and salt are placed in a saucepan. Everything is mixed, oil and a spoonful of vinegar are poured in. The salad is brought to a boil and then stewed over low heat for about half an hour.

Note! There is a huge variety of dishes that are based on legumes. All of them are notable for their satiety and excellent taste. With the right preliminary preparation, they are quite simple to prepare.

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 a 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, you can take mushrooms, cabbage, beets, tomatoes or greens as an additional ingredient. The choice is yours. Try our recipes and you'll 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 ​​eggplant should be soaked in salted water or simply sprinkled with salt. So it will leave them, 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 preservation, 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 the 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 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 frying 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 to a puree 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 the 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 into 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. Cook the beets in a separate saucepan 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. Sprinkle salt (1 tbsp. L.) And twice as much sugar, 1 tsp each. 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 the 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 off 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 let in 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 extinguished.
• Better to make a white bean snack. It cooks much faster, making the dish softer.
• If the appetizer is prepared from different types of beans, then it should be borne in mind that the cooking time for each bean is different.