With the onset of cold winter salads are very popular among homemade dishes. Salad with beans for the winter turns out to be especially tasty if all the ingredients were grown on personal plot. it cold appetizer, which, in addition to beans, includes all the ingredients familiar to us: red bell pepper, onion, fresh tomatoes. It will not be superfluous to add carrots. It is worth noting that this lecho with beans is perfect for the menu during Lent. When meat is under a strict ban, red beans will act as an alternative to animal protein. For every vegetarian, this product is considered a source of energy.

Salad with beans for the winter

Prescription without sterilization. If the indicated proportions are observed, as many as four liters can be prepared. delicious salad from vegetables with beans.

We prepare in advance: half a kilogram of ordinary white onions, a couple of kilograms of tomatoes, 50 grams of salt, a kilogram of beans, vegetable oil(400ml), half a kilo of red bell pepper. In addition, the composition includes 1 tablespoon of sugar, garlic (100 grams) and five teaspoons of 70% vinegar.

How to cook beans for the winter without sterilization

Before you start cooking, it is recommended to thoroughly rinse the beans and soak them overnight. Cook for half an hour and send to a colander to get rid of excess liquid. It should be noted that beans are different varieties so cooking times may vary. If after half an hour the beans remain firm, we extend the time.
We take out the stalk and clean the Bulgarian pepper from seeds and. Depending on preference, we cut it in a convenient way, it can be cubes or straws, the main thing is that the pieces are not very large.

We chop the onion into strips. White onions can be replaced with purple ones. As a rule, the taste does not suffer from such a replacement.

Tomatoes must be chopped with a blender or manual meat grinder. If there is no special equipment at home, then you can use a regular grater. Most hostesses first dip the tomatoes in boiling water for five minutes to make it easier to rid them of the peel.

We take a medium-sized saucepan, and send the prepared vegetables along with the resulting tomato puree. Pour in sunflower oil and mix. Cook over high heat until it boils, and then continue to cook over low heat for twenty minutes. Next, add the beans. Finely crush the garlic, or pass through a special press. Add sugar, vinegar, salt and garlic to the pot with boiling vegetables. We continue to simmer for fifteen minutes.

It is most convenient to store beans for the winter in small jars, as they say, at one time. It is recommended to sterilize the container first. Shift ready snack needed in dry jars. We roll up using clean and sterile lids, turn over and wrap in a blanket. In order for the snack to retain its quality, it is recommended to store it in a cool and dark place.

Recipe number 2

Buy often canned beans in the banks in the store? We offer to cook homemade from beans for the winter on their own.

The recipe is good because you can use it as independent dish in the form of a bean salad with vegetables, and use the workpiece as a seasoning or sauce for second courses. And stocks for the winter from beans in tomato sauce- the tastiest and simple refueling for winter cabbage soup or borscht.

Beans for the winter in tomato sauce

When you get a jar of beans from the pantry, it will be enough for you to throw cabbage and potatoes into the broth, add a few tablespoons of borscht seasoning and cook a little. Delicious hearty soup or fragrant borscht no matter the time of year, you can always cook in a hurry!

Thus, you will not only save money and time, but also delight your loved ones with their favorite dish with the addition of beans.

Beans for the winter in jars can be prepared by every housewife. For the preparation of 3.5 liters of workpiece you will need

How to prepare beans for the winter at home? Very simple: make canned beans in tomato sauce! We offer you a choice of several simple recipes.

Preservation of beans in tomato. Recipe #1

Ingredients: 1-1.5 kilograms of beans, half a glass of sunflower or olive oil, 1 kg of tomatoes, 2 pcs. onions, vinegar (70%) - a teaspoon, bay leaf - 3-4 pieces, 2.5-3 teaspoons edible salt, allspice- 0.5 teaspoon, black pepper - a teaspoon.

How to do:

1. Wash the beans and soak them in water for 2-2.5 hours.
2. Drain the water that contains the beans and add fresh water, put on the stove.
3. Boil well without adding salt.
4. While the beans are cooking, chop the onion and lightly fry it with vegetable oil.
5. Prepare the tomatoes, wash them, pour boiling water on them, then separate the skin from the tomato and boil in a saucepan, adding salt. Tomatoes should turn out soft during the cooking process. Then you need to mash the tomatoes.
6. Place onions, beans and various spices in a saucepan with tomatoes. Bring the entire vegetable mass to a boil, pour in the acetic acid, then add the contents of the pan to clean jars.
7. Roll up the jars and wrap them in a blanket.

Beans in tomato sauce. Recipe #2

Products: one kilogram of beans, 2.5-3 kg of tomatoes, half a teaspoon of salt, 2 bay leaves, 3 teaspoons of sugar, 0.5 pod hot pepper, 6-7 peas of allspice, other spices to taste.

Cooking:

1. Wash the beans and soak them in water for about 3-4 hours.
2. After soaking, pour the beans into large saucepan and fill with four liters of water. Then add salt and sugar, put on a small fire and stir regularly.
3. After boiling, cook for 30 minutes, then discard the beans in a colander.
4. Now you need to make a tomato sauce: scald the tomatoes with boiling water, peel and crush the tomatoes: you can scroll them through a meat grinder or food processor, or you can just rub it on a sieve.
5. Mix the boiled beans with the tomato mass by placing them in a saucepan. Add spices and seasonings: pepper, allspice, cloves. Boil for about 25 minutes, at the end of cooking, put bay leaves in the pan.
6. Arrange in sterilized jars (it is advisable to choose small 0.5 l jars) and roll up.

Preservation of beans for the winter. Recipe

List of products: 5-6 glasses of beans, 1 kilogram of onions, a kilogram of sweet peppers, a pound of carrots, half a glass of sugar, the same amount of vegetable oil, a couple of tablespoons of salt, 4.5-5 tablespoons acetic acid, 2.5-3 liters of tomato juice (can be replaced with a can of tomato paste).

1. The first step is to soak the beans. Leave it overnight in water, and in the morning boil for 40-45 minutes on the stove.
2. Chop the vegetables, if possible, twist in a blender or meat grinder.
3. Put tomatoes, bell peppers, onions, carrots, salt with sugar and sunflower oil in a saucepan. Boil for 60 minutes.
4. Before the end of cooking, pour in the vinegar, distribute it among the jars and roll up.

Preservation of beans at home. Recipe #4

What you need for this: 3 cans of beans (0.5 l cans), a pound of onions, a kilogram of carrots, a liter of tomato juice or a can of tomato paste, 100 g of sugar, salt, 100 g of vinegar, 0.5 liters of sunflower oil.

Cooking:

1. Soak the beans for several hours, and then boil them. Make sure the beans don't overcook.
2. During cooking, cut the carrots and fry in a pan with oil.
3. Cut the onion and also fry for 5-10 minutes.
4. Put beans, onions, carrots, tomato sauce, salt and sugar in a wide saucepan. Cook over low heat for 30-40 minutes, stirring occasionally. At the end of cooking, pour in acetic acid.
5. Put the beans with vegetables in jars and roll up the lids.

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As a rule, we traditionally prepare cucumbers, tomatoes, zucchini, eggplants, and various salads for the winter. For some reason, beans are not among these products for many. And this is despite the fact that beans are one of the most useful products. It is even recommended as a plant-based meat substitute due to the high protein content of beans. Therefore, you need to make sure that the beans in any form are on your table. all year round. Beans are used to prepare a variety of useful and nutritious meals. It also perfectly allows you to preserve yourself on long-term storage. Why not take advantage of this opportunity?

You can preserve both grain and green beans. At the same time, it is important that in the process of canning in the beans all its useful qualities. Grain beans come in different varieties, differ in color. And which of them to preserve - white or red - each housewife will decide for herself, they are equally tasty and healthy.

Canned beans for the winter will perfectly complement your diet, will become a good meal both for holidays and family dinner, can become the basis for the preparation of first courses.

Culinary experts distinguish between asparagus and green beans in terms of size, color of the pod, and quality of the grains. However, both asparagus beans for the winter and green beans for the winter are perfectly preserved, frozen and, as a result, give us an excellent snack dish, which many people use as a preparation for borscht.

The original and popular "twist" is a salad with beans for the winter. It is prepared from both grain beans and green beans, with the addition of other vegetables and using marinade-filling. The process of preparing such blanks is somewhat more laborious than harvesting other vegetables. This is due to the fact that the grain beans need to be soaked, the marinade must be carefully prepared, special attention should be paid to the sterilization of cans, etc. But the result is worth it! Be sure that in winter you will get a real festive table if it contains beans. For the winter, recipes for its preparations are on our website, use it. Also use photos for this. ready meals from beans. For the winter, recipes with photos better illustrate their benefits and bright appearance. Using our recipes, prepare, for example, a bean salad for the winter, its recipes are numerous and varied. And the very preparation of beans for the winter, although time-consuming, but useful and very important. And in order to understand how to freeze beans for the winter, or how to preserve them, you need to carefully read not only the recipes on the site, but also the opinion experienced chefs. Here are some of their tips:

When preparing grain beans for storage for the winter, they must be sorted out, leaving grains with a smooth surface, a brilliant sheen, without damage and dents;

To preserve green beans, you need to choose small, dense and juicy young pods, without damage and stains;

If the pod breaks easily, with a slight crunch, then it is suitable for preservation;

Raw beans should not be consumed due to the presence of components unsuitable for food in it. They are destroyed during heat treatment.

The topic of today's conversation will be harvesting beans for the winter. In the article I will tell you how to preserve beans at home, I will consider popular recipes, I will pay a little attention to the benefits and useful tips.

How to preserve beans in their own juice

There are an unthinkable number of ways to harvest beans. Each of the recipes is good in its own way, and canning in own juice not an exception. Having tested it in practice, see for yourself.

Ingredients:

• Beans - 1 kg.
• Onion - 500 g.
• Carrot - 500 g.
• Refined oil- 250 ml.
• Vinegar - 3 tablespoons.
• Cloves, allspice, salt - to taste.

Cooking:

1. First, soak the beans until morning. During the procedure, change the water several times. Rinse in the morning and boil until tender. Cut the onions into half rings, and the carrots into circles.
2. Pour oil into a large saucepan, add chopped vegetables, put on the stove. Once it boils, simmer the vegetables over low heat for 20 minutes.
3. Send boiled beans to the pan with vegetables. After 10 minutes, pour in the vinegar, add salt and spices, mix the mixture and boil for about two minutes.
4. boiled ingredients Arrange in jars, sterilize over moderate heat for a third of an hour, securely roll up the lids. Hold the jars upside down under a blanket until cool.

Beans in their own juice even in pure form will serve as a wonderful snack. And if you have free time or a holiday is approaching, use it to cook more complex dishes, for example, lecho.

How to preserve beans in tomato sauce

Beans - useful product for nutrition, which contains a lot of vitamins, minerals and protein. If it is properly cooked or canned, it turns out incredibly tasty. I offer a recipe for canning with the addition of tomatoes.

Ingredients:

• Beans - 1.2 kg.
• Tomatoes - 1 kg.
• Onion- 2-3 pcs.
• Salt - 3 teaspoons.
• Bay leaf- 5 pieces.
• Fragrant ground pepper- 0.5 teaspoon.
• Black ground pepper - 1 teaspoon.
• Vinegar 70% - 1 teaspoon.

Cooking:

1. Boil the beans in a saucepan. To do this, send the beans to boiling water and cook over moderate heat until soft. Chop the onion into small squares and fry in oil.
2. Remove the skin from the tomatoes by pouring boiling water over them. Put in a saucepan and cook on the stove until softened, adding a little salt. Then remove from heat and puree.
3. Send beans, onions and all other spices to crushed tomatoes. Mix everything and return to the stove. Boil until boiling, and then pour in a teaspoon of vinegar, mix.
4. Put the cooked beans in the prepared jars. Roll up the lids. Leave to cool, wrapped in a towel.

Video recipe

Beans in tomato sauce are divine. Even if it's plain pasta for lunch, adding a few tablespoons of beans in a tomato sauce will make the dish real masterpiece.

Canning asparagus beans

In canned asparagus beans, there are a lot of vitamins and minerals, and it is stored for a long time. The recipe for marinade differs from brine in that vinegar is the main preservative.

Ingredients:

• Black Eyed Peas- 0.5 kg.
• Horseradish root - 1.5 g.
• Fresh dill - 50 g.
• Parsley - 50 g.
• Salt - 2 tablespoons.
• Sugar - 1 tablespoon.
• Black pepper - 10 peas.
• Ground cinnamon - 2 grams.
• Cloves - 3 pieces.
• Vinegar - 50 ml.

COOKING:

1. Fry the pods in a pan with the addition of oil. I advise you to cut large pods into pieces.
2. Take care of the marinade. Pour salt, sugar into boiling water and send to the fire. After boiling for 10 minutes, add vinegar to the marinade.
3. Put the pods into prepared sterile jars, putting greens and other spices on top. Add the marinade and, covering with lids, put on water bath for a quarter of an hour.
4. After sterilization, roll up the lids. Turn the jars upside down and, wrapped in a towel, leave to cool. Store canned food in a cool place.

Videos cooking

This recipe will be appreciated by housewives who cannot imagine life without asparagus beans. They willingly eat it as a main course or add it to soup. Even if you are not one of them, be sure to try canned green beans. It diversifies the menu and gives new sensations.

Recipe for canned beans in an autoclave

An autoclave is a great helper in preparing blanks for the winter. If there is such a device, the autoclave bean recipe is guaranteed to come in handy. The ingredients are based on one half-liter jar.

Ingredients:

• Beans - 100 g.
• Carrots - 100 g.
• Onion - 100 g.
• bell pepper- 50 g.
• Vegetable oil - 50 g.
• Tomato juice- 350 g.
• Sugar - 0.5 teaspoon.
• Salt - 1 teaspoon.
• Vinegar - 1 tablespoon.

Cooking:

1. First of all, soak the beans for 5 hours, then send them to boiling water. In the meantime, prepare the vegetables: finely grate the carrots, cut the onions, tomatoes and peppers into cubes.
2. boiled beans, pouring juice from tomatoes, put on the stove. Add salt, sugar and chopped vegetables. Simmer for about 20 minutes until the vegetables are soft. In the last minutes, add vinegar and mix.
3. ready mix dispense into sterile jars. Roll up the lids and put in the autoclave, let the dish come to readiness. At 110 degrees, the process will end in 20 minutes.

Agree, in an autoclave, canned beans are prepared elementarily. This is another reason why you should prepare this wonderful and healthy product.

Which beans are best for canning - white or red?

There are many types of legumes. In our area, white and red beans are common. If you plan to preserve this product, choose the color and variety of your choice, depending on the future use. I will provide food for thought.

• Red beans after any heat treatment becomes denser.
• White is less caloric than the red sister.
• In cooking, white beans are traditionally used for cooking first courses, while red beans look more attractive in salads and side dishes.

As you can see, the differences between the species are insignificant, and the cooking technologies are no different.

The benefits and harms of canned beans

Canning is the most reliable way to store food, which, thanks to palatability and nutritional properties won the hearts of gourmets from all over the world. What are the benefits of canned beans?

1. The main advantage is the preservation useful substances. Scientists have proven that after canning, beans retain up to 75% of vitamins and minerals.
2. Due to its low calorie content, the product is ideal for people who adhere to diet food.
3. Beans are rich vegetable fiber, which normalizes the intestinal microflora, prevents the appearance of malignant tumors and stops inflammatory processes.
4. Eating legumes improves heart function, normalizes heart rate, and increases vascular elasticity. They are recommended to use in order to prevent stroke or atherosclerosis.
5. Beans provide a diuretic effect, which has a positive effect on the excretory system, it is also good for health Bladder and kidneys.

Little harm. Irregular use leads to

Canned string beans

Canned green beans - yellow and green - are used for salads, stews, soups, and also as an independent snack. There is nothing easier than canning green beans. Preparation description:
Canned string beans are a universal semi-finished product, on the basis of which you can prepare an appetizer, first and second courses. Several jars of such beans, in my opinion, should be in the pantry of every housewife.
I tell you how to preserve green beans:
1. Rinse the bean pods, cut off the ends and cut into several pieces (if the pods are long).
2. Pour boiling water over chopped green beans and soak in it for five minutes. Then drain in a colander and rinse with cold water.
3. Put the bean pods tightly in pre-prepared sterilized jars. Tamp them down carefully.
4. Prepare the filling for preserving green beans. To do this, bring water to a boil, then add salt to it, mix and boil with salt for two to three minutes. Remove from heat, add to salt water vinegar and stir.
5. Pour the beans in jars with warm brine, cover with lids and send to sterilize. Sterilize half-liter jars for 8-10 minutes. Then roll up the jars with sterile lids, turn over on a blanket (wrap another one) until completely cool. Store in a cool place.
Canned string beans are ready! Enjoy your meal!

Ingredients:

• String beans - 2.5 Kilograms
• Water - 2 Liters
• Salt - 1/2 Art. spoons
• Vinegar - 1/2 Cup (I recommend grape red)