Recipe for snacks with beans for the winter. Delicious salads with beans for the winter

Have you ever cooked beans for the winter? Completely wrong! Canned beans are very tasty and satisfying, and thanks to their excellent compatibility with different vegetables you will get a large number of various blanks. Beans for the winter can act both as a salad, and as a full-fledged side dish, which is perfect for cereals, meat, poultry and fish. Moreover, such preservation can even also be used to prepare salads, soups or stews, which will allow housewives to significantly save valuable time.

Canning allows you to save up to 70-80% of vitamins and minerals in legumes, so beans for the winter can be considered very useful product. Due to the high content of minerals such as potassium, sodium and iron, beans have a positive effect on the functioning of the cardiovascular system, and the protein present in its composition is nutritional value equates to meat. Why not an alternative source of protein? A lot of beans and vitamin E, which has antioxidant properties, slows down the aging of the body and maintains the beauty of the skin, hair and nails. Also, beans help regulate blood sugar levels, normalize kidney function and reduce the likelihood of tumor formation. By the way, some scientists believe that red beans have several more useful for health than white. Separately, it is worth noting green beans - with its nutritional composition, close to the composition of white and red beans, it has a low calorie content, only 30 calories per 100 g.

You can save beans for the winter without much difficulty. To begin with, you should sort out the legumes, removing debris and husks. Bean kernels should be smooth and firm, while shriveled and bug-damaged specimens should be discarded. Next, put the beans in a bowl and pour it over cold water(2 liters of water are required for 1 kg of beans). It is most convenient to soak the beans at night - 8-12 hours will be enough. After that, the beans should be boiled in a saucepan with a thick bottom for 40-60 after boiling water over medium heat until it becomes soft. It is recommended to salt the beans in the middle of cooking, and not at the beginning, so that it has time to boil. Well, then it remains to follow the instructions in the recipes that we have carefully selected for you.

Beans for the winter, cooked in own juice- the simplest preservation from a minimum of ingredients, which can serve as the basis for a large number of all kinds of dishes. Such a blank, for which you can use both white and red beans, will become a real lifesaver, because you no longer have to soak the beans in water overnight and boil them in advance. It's very convenient, try it yourself!

Beans in their own juice for the winter

Ingredients:
For 6 cans of 0.5 l:
1 kg beans,
1.5 tablespoons of salt
5 liters of water.

Cooking:
Soak beans in water overnight to swell. Drain the water, put the beans in a saucepan, add water and boil for an hour after boiling the water, not forgetting to salt. Put the finished beans in sterilized jars and pour in the liquid remaining after cooking. Put the jars in a pot of water so that it covers the container by two-thirds, and sterilize for 5 minutes after boiling. Seal the jars hermetically with sterilized lids, cover the jars with a warm blanket and let cool. After that, the beans can be stored in a cool place.

Beans prepared for the winter with onions in tomato sauce- a classic preservation that will serve you well when you need to supplement dinner with something tasty and juicy, cook soup or just have a snack.

Beans with tomatoes and onions for the winter

Ingredients:
For 4 cans of 0.5 l:
1 kg beans,
1 kg of tomatoes,
2 bulbs
2-5 garlic cloves (to taste)
2-3 peas of allspice,
2 bay leaves,
1 teaspoon 70% vinegar
vegetable oil,
salt and sugar to taste.

Cooking:
Boil pre-soaked beans until tender. Make a cross-shaped incision on the skin of tomatoes, pour boiling water over the tomatoes and peel off the skin after a few minutes. Cut peeled fruits into cubes. Put the tomatoes in a pan and simmer for 20 minutes until a thick tomato mass is obtained. Fry chopped onion and garlic in a small amount vegetable oil in a separate pan. Drain water from beans. Add beans to tomatoes along with fried onions. Grind allspice with bay leaf in a mortar or coffee grinder. Add spices to the beans, salt to taste and add sugar if necessary (in case the tomatoes are too sour). Simmer another 15 minutes. 5 minutes before readiness add vinegar. Arrange hot beans in sterilized jars and roll up with sterilized lids. Turn the jars upside down, wrap in a warm blanket and let cool.

A salad of beans, bell peppers, tomatoes and eggplant will delight you with its rich taste, and the time spent on its preparation will more than pay off with the praise of loved ones.

Vegetable salad with beans for the winter

Ingredients:
300 g white beans,
4 bell peppers
2 eggplants
500 g tomatoes,
5 garlic cloves,
70 ml vegetable oil,
25 ml of table vinegar,
1.5 tablespoons of salt
1.5 tablespoons of sugar.

Cooking:
Boil pre-soaked beans in salted water. Bulgarian pepper cut into strips, eggplant - cubes. Cut the tomatoes into pieces and chop with a blender or food processor until smooth. Pass the garlic through a press. Pour the tomato paste into a saucepan. Add garlic, vegetable oil, salt and sugar. Bring to a boil while stirring. Add bell pepper, mix and simmer over low heat for 10 minutes. Add the boiled beans and simmer, stirring, for 20 minutes, adding water as needed to prevent the salad from burning. Add vinegar, mix and arrange the salad in sterilized jars. Roll up jars with sterilized lids. Cover the jars with a warm blanket and cool.

Are you used to cooking lecho without beans? Believe me, with beans it will turn out even tastier and will be a great addition to potatoes, pasta and meat.

Ingredients:
1.5 kg of tomatoes,
700 g bell pepper,
150 g beans
75 ml vegetable oil,
50 ml of 9% vinegar,
4-5 tablespoons of sugar
1 tablespoon of salt.

Cooking:
Rinse beans and soak in water overnight, then boil until tender. Cut the bell pepper into strips or cubes, pass the tomatoes through a meat grinder or chop with a blender. Pour over tomato puree in a saucepan, bring to a boil and simmer for 15 minutes. Add bell pepper and cook for 10 minutes. Add beans, vegetable oil, sugar and salt. Mix and cook for 10 minutes. Add vinegar, boil for 5 minutes and put the lecho into sterilized jars. Seal jars tightly, turn upside down and let cool under a warm blanket, then put in a cool place.

Beans for the winter are not only harvested from grain beans, but also tasty preserves from green beans. Green beans are an excellent source of protein and valuable trace elements, as well as a wonderful snack and addition to soups and second courses.

Marinated green beans for the winter

Ingredients:
300-350 g green beans,
10-12 black peppercorns
1 Bay leaf,
1 tablespoon 9% vinegar
1/2 teaspoon mustard seeds
1/2 teaspoon salt.

Cooking:
Remove the thin film from the surface of the beans and cut the beans into pieces. Pour boiling water over the beans to soften them. Fill the jar with beans to the top. Add peppercorns, mustard, bay leaf and salt. Add vinegar and pour in boiling water so that it completely covers the beans. Cover the jar with a lid and sterilize in boiling water for 15-20 minutes. Remove bay leaf from jar and seal tightly.
If you are a happy owner of a green bean crop, do not freeze it entirely for the winter, but cook it from a portion delicious preservation of beans with bell peppers in tomato sauce. Such a preparation will perfectly saturate the body with vitamins and trace elements. It is worth noting that the addition of vinegar in this recipe makes sense only if you store the preservation in the apartment. When stored in a pantry or cellar, vinegar can be omitted.

Green beans in tomato sauce for the winter

Ingredients:
1 kg green beans,
700 g tomatoes,
700 g bell pepper,
3 tablespoons of vegetable oil,
3 tablespoons of sugar
30 ml apple cider vinegar
1 tablespoon salt
ground black pepper and ground paprika to taste.

Cooking:
Grind tomatoes with a blender or meat grinder. Pour the resulting mass into a saucepan and bring to a boil. Add pepper cut into large cubes, cover the saucepan with a lid and simmer for 10 minutes over medium heat. Cut the bean pods on both sides and remove the hard vein, cut into pieces about 4 cm long and add to the vegetables. Also add vegetable oil, sugar, salt and spices to taste. Stir and cook for 20 minutes over low heat. 5 minutes before readiness, pour in the vinegar. Arrange in sterilized jars, cover with lids and sterilize in a pot of boiling water for about 15 minutes. Roll up jars, turn upside down, wrap with a blanket and cool.

Beans for the winter are an incredibly tasty, healthy and nutritious snack that will be a great addition to any dish. Good luck preparing!

Consider how to cook beans for the winter in jars - we will describe recipes that cannot be refused. They will not leave anyone indifferent.

People respect beans and all legumes. Consider harvesting beans for the winter. They are not only tasty, but also healthy, satisfying, provide calories and energy. The pickle turns out incredibly tasty, saturated. The vegetable goes well with many foods.

The usefulness of beans and other crops is directly related to their composition. They contain vitamins C, PP, provitamin A, calcium salts, magnesium, iron. If the culture is used regularly, then well-being and general health will improve. Doctors advise eating about 50 grams of beans per day.

What are the benefits for children and adults:

The fiber contained in legumes helps to lower blood sugar levels, gives a feeling of satiety, improves intestinal microflora, and removes toxins. Experts have proven that people who regularly eat foods with fiber are less likely to gain excess weight.
Plant protein is involved in cell construction.
Folic acid and potassium increase the body's defenses and are of great importance for the development of the baby. This is why legumes are so important for pregnant women.
The product is useful for people who are going to lose weight. Proteins give energy for a long time. With the help of amino acids, the metabolism is accelerated.
Phytoestrogens soften the course of adverse symptoms during menstruation in women. Substances are in soy.
Dishes prepared from legumes calm the nervous system and improve brain activity.

The nutritional value varies depending on the type of crop. Average indicators per 100 grams of legumes:

kilocalories - 14;
protein - 1.5 grams;
fats - 0.1 grams;
carbohydrates - 1.8 grams;
water - 83 grams;
starch - 6 grams;
fiber - 0.1 grams.

Beans also contain minerals and vitamins. AT canned product contains 95 kilocalories.

Preparation of the main ingredient - beans

This stage is given a separate place, since the correct preparation of the beans and its subsequent taste depend on it. Main rules:

the beans need to be sorted. You need to close the fruits of the same variety, since each has its own cooking time;
the fruits are placed in the evening in a container with water, adding salt to it - so the next day it will cook faster;
for preservation, the product is completely boiled until soft, undercooked beans can provoke poisoning;
fruits of a suspicious type should not be used.

There is nothing complicated in the preparation of the product. Only over the years certain details appear that fall within the scope of the requirements of family members.

Delicious recipes with beans for the winter

at home, simple conditions It's not hard to make healthy, tasty pickles. Each hostess independently chooses the recipes that are most preferred in her family. Consider the best of them and widely used ones.

This is the most famous variant of pickled beans. It has been tested over the years and is loved by many housewives. Apply a red or white product. Depends on taste preferences. Preserving beans is easy.

List of ingredients:

beans - 1 kilo;
salt - 120 grams;
granulated sugar - 5 tablespoons;
water - 3.5 liters;
vinegar - 2 tbsp. l.

Recipe:

Freshly picked vegetables must be soaked for an hour and a half.
Red beans are poured with water and left for twelve hours.
In the morning, pour out the remaining liquid and pour fresh in a volume of 3.5 liters.
Add salt, sugar and your favorite seasonings.
Send to a small light and hold until the beans are soft.
How to cook, pour in the vinegar, boil a little more.
Transfer the workpiece to sterilized jars.
Roll up with turnkey lids, turn over, wrap in a warm cloth.

This preparation is used in different options- you can make a salad, add to soup, serve as a side dish for meat, fish, chicken. Even in its pure form, it will be delicious. Any dishes, combined with canned beans, are excellent, satisfying.

This salting option will make it possible to experiment in winter, combine beans with a variety of products. Preservation will turn out delicious and versatile.

What you need:

beans - 2 kilos;
onion - 400 grams;
Bulgarian pepper - 400 grams;
carrots - 400 grams;
spices are different, sugar salt - to taste;
vegetable oil;
seasonings - optional.

How to cook:

Boil the beans, but not fully cooked.
Cut peeled vegetables thin straw and fry in a pan with oil.
Pour beans to them, salt, add sugar, seasonings.
Simmer until the beans are soft.
Without waiting for cooling, pour into sterilized containers, roll up the lids and insulate.

How to cook beans in your own juice - like in a store

According to this option, the pickle is obtained, as in a regular store, natural.

beans - one kilogram;
water - five liters;
to taste - salt

Sequencing:

The beans will need to be sorted, all suspicious ones removed.
Placed in water and left for 12 hours. During this time, the liquid is drained several times and filled with fresh.
Then the beans are washed under running water, placed in a container.
Put on fire and boil for about an hour.
Do not salt immediately, as the product will remain solid.
After boiling, add salt, cook until soft.
Without waiting for it to cool down, the mixture is poured into jars, covered with lids and set to be sterilized.
After completion, the containers are twisted, turned over and insulated.

Recipe with vegetables - monastery beans

Preparation will not take much time. The dish will amaze even the most fastidious gourmet. Excellent pickle, you can lick your fingers, how delicious.

Grocery list:

beans - one kilogram;
Bulgarian pepper - 1 kilo;
onion - 600 grams;
carrots - 500 grams;
tomatoes - 2.5 kg;
garlic - two heads;
oil - 150 milliliters;
salt - 2 tbsp. l.;
sugar - three teaspoons;
vinegar - 1 large spoon.

Sequencing:

Soak the product, wait until it swells.
After 7 hours, put on a small fire.
Cook until half cooked, drain the first broth, then salt a little.
Wash and clean vegetables. Grind at your own discretion.
All ingredients, except tomatoes and beans, mix and stew for 20 minutes.
While there is time, the tomatoes must be passed through a meat grinder.
Then place to vegetables, simmer for 10-15 minutes.
At the very end, pour out the beans, the liquid in which they were boiled.
Pour sugar, finely chopped garlic.
The mass should boil a little. At this time, it must be stirred regularly so that it does not stick to the bottom.
Pour in acetic acid, boil over low heat for about five minutes.

Salt is ready. Pour the hot mass into prepared jars, roll up the lids, wrap in a warm cloth.

How to close beans for the winter with tomatoes

A rich variety of recipes amazes every person. Any of us will find a way for ourselves how to close the beans.

What will be required:

beans - 1 kg;
tomatoes - 3 kilograms;
sugar - 2 tbsp. l.;
salt - 1 tbsp. l;
seasonings.

Sequencing:

Soak fruits in cold water for ten hours.
Then they are sent to a small fire and boiled until soft.
The peel must be removed from the tomato. To do this, they are doused with boiling water or immersed in it for half a minute. The skin will then peel off easily.
Tomatoes are twisted through a meat grinder to a puree state.
Then salt, sugar, seasonings are poured.
Put on the stove, on a slow fire. Cook for 30 minutes, stirring regularly.
Do not allow the mass to burn to the bottom, this will affect the taste of the finished dish.
After half an hour, the beans are placed, stewed for 15 minutes.
The workpiece is distributed in jars, closed with lids.

Those who love vitamin mixtures will be satisfied. The preparation will be excellent.

What you need:

1 kilogram of beans:
1 kilogram about;
dill - 1 bunch;
parsley - 1 bunch;
coarse salt - 100 grams;
hot pepper in pods - to taste.

Sequencing:

The beans are placed in cool water for 6 hours.
Transfer to a bowl and boil until the main ingredient is ready.
Tomatoes are scrolled through a meat grinder, chopped in a blender.
Salt a little, put finely chopped pepper.
Greens are crushed.
Put the tomatoes on the stove, bring to a boil.
Pour parsley with dill, cook for 10 minutes.
The marinade is ready.
The beans are transferred to sterilized jars, but not completely. There should be 2 centimeters left to the neck.
Pour boiling filling to the top.
Banks are sterilized. The process time depends on the volume of the containers.
Rolled up with turnkey lids, sent to the cellar.

Oven baked beans - prepare for the winter

There are many ways to cook beans. In addition to canning, cooking, baked beans are relevant. It is easy to prepare and keeps for a long time.

What you need:

beans - 500 grams;
tomatoes - 200 grams;
vinegar - 1 tablespoon;
onion - 1 piece;
salt.

Step by step recipe:

Beans are cooked until soft.
The peeled onion is chopped into half rings.
Put on a frying pan heated with vegetable oil and fry until golden brown.
Any crushed tomatoes accessible way until puree.
The puree is transferred to the onion, stewed for 5 minutes.
All components are combined in a separate large baking dish.
Turn on the oven 180 degrees. Place the container for a quarter of an hour.
4 minutes before the end, pour in the vinegar.
Keep in the oven for the rest of the time.
Distribute into jars, close with lids, cover with a blanket.

Spicy beans with pepper - seaming for an amateur

The recipe uses spicy pepper. The hostess herself determines its quantity, since everything is individual here. Based on personal preference.

What you need:

beans - 1.5 kilograms;
bell pepper - 1 kilogram;
onion- 8 heads;
hot pepper - 2-3 pieces;
vegetable oil - 50 grams;
garlic - 2 heads;
sugar - 200 grams;
salt - 50 grams;
table vinegar - 100 milliliters.

How to cook:

Beans are boiled until soft.
Onions are cut into cubes, 2 pieces are left raw, the rest of the mass is fried until golden.
The pepper is finely chopped.
Bulgarian pepper is cut into arbitrary pieces.
Peppers are mixed, fried in a pan in oil.
Garlic is peeled, rubbed on a fine grater.
Tomatoes are passed through a meat grinder, poured into a container.
Then move the onions, peppers.
Sent to the stove, wait for the boil and simmer for ten minutes.
At the end put garlic, beans.
Then they salt, pour granulated sugar.
Wait until the mixture boils, pour acid.
Boil for 5 minutes, then turn off the gas.
Pour hot into prepared containers, close with lids and insulate.

Sunsets are magical, spicy.

Pickled Bean Appetizer

There are a lot of options on how to pickle beans. Each person chooses the most delicious and easy recipe for himself. You need to stick to the recipe, and in winter the pickle will delight all households.

What you need:

beans - 2 kilograms;
vinegar essence - 1 small spoon;
salt - 2 tablespoons;
granulated sugar - 50 grams;

Sequencing:

The main ingredient must be sorted out, pour cool water for several hours.
Turn on a small fire and send a pot of beans. When it boils, add salt and sand.
Periodically check the readiness of the ingredient.
When the beans are ready, pour the vinegar, bring to a boil.
The mixture is transferred to ready-made containers, rolled up with turnkey lids.
To make it better to the end, the jars are wrapped in warmth - a blanket, a sweater.

How to store canned jars

Any housewife wants to keep her pickles intact for as long as possible. When cooking, people adhere to proportions, strictly count grams, milliliters, sterilize containers, lids, clean vegetables. But this is not enough. For long-term preservation and integrity of the workpiece, it is necessary to ensure proper storage.

Humidity in the room is also an important indicator. The level should not exceed 80%. Subject to all the rules, ready-made spins will be stored for a long time from a year to three years.

The most important thing is to observe the optimal temperature regime in the cellar, on the balcony - in the place where the banks will stand. The best temperature range is from 0 to +15 degrees.

Rolling beans for the winter and legumes is not difficult. If you pre-boil the beans, it will take less time to cook. There are a wide variety of conservation options available. Cooked beans in jars can act as a salad for potatoes, rice, pasta. You can put it in soup - it will turn out tasty, satisfying. Beans serve as a side dish for various types meat.

Pickles are used to make salads. The product is universal. Combines with many ingredients - onions, eggs, potatoes.

Beans for the winter recipes can be very varied. Beans can be marinated, made into a salad, boiled in tomato sauce, etc. You can preserve not only ordinary beans, but also asparagus.

Harvested beans for the winter

Marinated beans.

Ingredients:

Salt, sugar - 40 g each
- water
- beans
- vinegar 70% - teaspoon
- black peppercorns, cloves

Cooking:

1. Put the beans in the pan, fill it with a liter of water. The water should cover the beans well as the beans will soak up the water during cooking.
2. Add sugar, salt, spices.
3. Put the beans on the fire, boil for an hour or an hour and a half.
4. Add vinegar at the end.
5. Arrange hot beans in sterile jars, roll up, let cool, wrapped in advance.

Asparagus beans for the winter

Ingredients:

Salt, sugar - 20 g each
- ripe tomatoes - 755 g
- asparagus beans - 1 kilogram

Cooking:

1. Wash the bean pods, cut off the excess from the ends, cut into pieces.
2. Boil salted water, blanch the chopped beans for three minutes, cool under cold water.
3. Place the prepared beans tightly in jars.
4. Wash the tomatoes, cut into slices, steam in an enamel pan, cover with a lid.
5. Rub the tomatoes through a sieve. Add sugar and salt to the resulting tomato juice, boil, pour into jars of beans.
6. Pasteurize jars of beans for 50 minutes at a temperature of 90 degrees.

Beans for the winter with vegetables

Salad with beans and eggplant.

Ingredients:

Eggplant - 2 kilograms
- salt - a couple of tablespoons
- table vinegar– 115 ml
- garlic - 220 g
- sugar - 255 g
- vegetable oil - 355 n
- carrots, bell peppers - 500 g each
- tomatoes - 2.5 kilograms

Cooking:

1. Soak the beans overnight. In the morning, drain the liquid, boil the beans.
2. Wash the tomatoes, cut into slices.
3. Peel the garlic, pass through a meat grinder along with tomatoes.
4. Cut the bell peppers with eggplant into cubes, grate the carrots.
5. Pour the tomato juice with garlic into a large saucepan, put on low heat.
6. As soon as the mass boils, add salt with sugar, vinegar, vegetable oil, boil again, add carrots, stir.
7. As soon as the mixture boils again, add bell pepper, stir again, add pepper, stir, let it boil, put the eggplant, boil for half an hour.
8. At the end of cooking, add the beans, boil for 20 minutes
9. Put the hot salad in jars.

Greek bean salad

Ingredients:

Sand sugar - one glass
- tomatoes - 2.5 kilograms
- beans, sweet pepper - 1 kilogram each
- carrot - 1 kilogram
- onion - ½
- vinegar - a teaspoon
- ground black pepper - 2 teaspoons
- salt - three tablespoons
- vegetable oil - half a liter

Cooking:

1. Fill the beans with enough cold water, leave for 12 hours. It is best to do this at night.
2. Carrot, Bell pepper and peel onions, rinse under running water.
3. Randomly chop the prepared vegetables, put them together with the beans in a saucepan.
4. Add the necessary additives and spices, mix everything thoroughly, send to the stove. Place a divider under the pot so that the beans cook properly.
5. Boil the contents of the pan, reduce the heat, boil for a couple of hours. During this time, be sure to stir the contents.
6. Prepare the jars: wash them thoroughly, sterilize them, put them upside down on a paper towel or place them in the oven for a while. Sterilize the lids of the jars as well.
7. Hot Greek salad pour into jars, roll up with airtight lids.

Pamper your loved ones and.

Beans in a tomato for the winter

Ingredients:

Beans - one kilogram
- salt, sugar
- sunflower oil
- onion - 3 kilograms
- tomato - 3 kilograms
- allspice
- bay leaf
- black peppercorns

Cooking:

1. Soak beans in water for seven hours, boil in four liters of water. In the process of cooking, immediately add sugar and salt, mix everything thoroughly.
2. Put the boiled beans in a colander, let the water drain completely.
3. Wash the tomatoes, prepare tomato juice.
4. Cut the onion, fry.
5. Gently mix the boiled beans with tomato juice, add spices and onions.
6. Put hot beans in sterile jars, roll up for the winter.

String beans for the winter

Ingredients:

Young string beans
- cloves and cinnamon
- red pepper
- Bay leaf
- vinegar, sugar, salt, water

Cooking:

1. Wash the pods of young beans, cut off their lower and upper tips. Blanch for ten minutes boiled water.
2. Put the spices in pre-prepared jars, lay them in an upright position.
3. Prepare the marinade in a separate bowl: add 50 g of sugar, salt and vinegar to one liter of water. Pour the beans with the resulting marinade, close it with lids, roll up, let cool at room temperature.

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Harvested beans for the winter.

Ingredients:

Onions, carrots - 1.2 kilograms each
- vegetable oil
- tomatoes - 2 kilograms
- vinegar - 5 tablespoons
- spices
- greens
- vegetable oil

Cooking:

1. Wash the beans, boil them in salted water until they are not fully cooked. After that, cut into pieces of 5 centimeters.
2. Cut the onion into half rings, chop the carrots, simmer for 15 minutes. Add beans, salt again, add spices, vinegar, sugar, simmer for 10 minutes over low heat.
3. Cut the tomatoes into four parts, finely chop the greens.
4. Add to stewed vegetables, cook for 20 minutes, weakening the fire.
5. Put the salad in sterile jars while still hot, cork with lids, put away before winter.

How about you?

Salad with beans and cabbage.

Ingredients:

Red tomatoes - 5 kilograms
- vinegar - 120 g
- vegetable oil - 720 g
- sugar, salt
- White cabbage- one kilogram
- white beans - 520 g
- carrot - one kilogram
- onion - 2 kilograms

Cooking:

1. Soak the beans overnight in cool water.
2. In the morning, change the water, boil the beans until fully cooked.
3. Chop the tomatoes to a puree state using a blender for this purpose.
4. Finely chop the onion with cabbage, sweet pepper with carrots - cut into thin strips.
5. Pour the tomato sauce and vegetable oil into the pan, put the prepared vegetables.
6. Add salt and sugar, send the contents to the stove. Cook the workpiece for 20 minutes after boiling.
7. Pour the beans, add vinegar, boil for 10 minutes.
8. Put the finished salad in jars.

Preserving beans for the winter.

Salad with carrots and green beans.

Ingredients:

Beans - ½ kilogram
- carrot - 320 g
- tomatoes - 5 pieces
- bunch of greenery
- vinegar - 40 g
- vegetable oil - 50 g
- onion - 3 pieces
- peppercorns - 7 pieces
- black pepper - a teaspoon
- salt, sugar - a teaspoon

Cooking:

1. Coarsely chop the washed beans.
2. Peel the carrots, cut into cubes.
3. Peel the onion, wash, cut into half rings.
4. Wash the tomatoes, pour over with boiling water, remove the skin, cut into slices.
5. Wash the greens, chop coarsely.
6. Put carrots, onions and tomatoes in a saucepan, add vegetable oil, simmer for ten minutes.
7. Add beans, basil greens.
8. Put salt, pepper, ground pepper, sugar, heat with stirring (five minutes), pour in the vinegar, stir.
9. Place the salad tightly in the prepared container, cover with clean lids, put in a saucepan with hot water, sterilize the salad for ten minutes.
10. Close the jars, cool upside down.

Beans canning recipes for the winter.

Asparagus beans for the winter.

Ingredients:

Asparagus young beans - 1 kilogram
- Bay leaf
- carnation
- black peppercorns - 10 pieces
- salt - 2/3 tablespoon
- cardamom - 2 pieces
- granulated sugar - 0.5 tablespoon
- vinegar - a teaspoon

Cooking:

1. Thoroughly sterilize all jars. This will take 20 minutes.
2. Rinse the beans, cut off the tails, cut into 2 cm pieces, blanch in boiled water for a couple of minutes.
3. Put the beans in sterile jars, fill with boiling water.
4. After a while, drain the water from the cans, add salt, spices, sugar. Boil it all, pour it into banks again.
5. Put the jars back on sterilization.
6. At the end of sterilization, add vinegar, roll up the jars, turn them over, wrap them, let them cool.

Beans for the winter with meat.

Ingredients:

string beans
- salt - 20 g
- water - one liter
- vinegar - a teaspoon

Cooking:

1. Rinse dense and juicy bean pods, remove the protein vein.
2. Prepare the brine: boil water with salt, dip the beans there for five minutes, discard on a sieve. The water drains well during this time.
3. Transfer the beans to sterile jars, add vinegar, fill with brine.
4. Close the jars with sterile lids, turn over, leave to cool.

White beans for the winter.

Beans can be preserved not only in pods. To prepare this blank, you need to remove the beans from the pods and soak them in cool water for 5 hours. Drain the beans in a colander, wash and dry. Add salted water to a large saucepan, dip the beans into it so that it boils until it is not completely cooked. Grate ripe tomatoes. Pepper all this, add salt, mix with chopped herbs. The pan should sweat over low heat for about 20 minutes. Put the beans in jars, cork.

We hope that the recipes for cooking beans for the winter that we have proposed are to your taste, and you will be happy to cook them every summer. Salads and bean appetizers go well with various main courses. They can also be served as an independent dish.

This amount of food is usually enough to make seven half-liter jars, so try to cook enough so that you have enough clean jars.

Beans can be taken white or red - according to your desire.

We sort the beans, wash them in running water and transfer them to a convenient spacious bowl, in which we fill the beans with cold water and leave to swell for about 12 hours. It is best to do this at night.

When the beans swell and increase in size, drain the excess water. Prepared beans should not be shriveled, if one comes across, and there is no more water - add water and leave for a few more hours.

We wash the beans again, fill them with clean water and set to cook over medium heat until tender. Don't forget to skim off the foam. Until the beans are fully cooked, they do not need to be salted. While the beans are cooking, prepare the vegetables.

Peel the onion and cut into small pieces. Fry the onion until golden brown - it is best to cut it as small as possible, preferably in cubes.

Wash and clean the carrots, cut into thin strips or rub on a fairly large grater. Add carrots to the onion or fry it separately - if desired.

In order for the beans to be more fragrant, add sweet bell pepper to it. To do this, wash the pepper well, remove the seeds, cut into thin strips or cubes and also fry in vegetable oil.

Ripe tomatoes, you can take lightly crushed, wash in cold water, cut into halves and three on a coarse grater. This will save you from the double work of peeling and cutting finely.

When the beans are ready, drain the excess water - you can carefully transfer the beans to a more convenient dish and add the prepared vegetables to it. Cook the fried vegetables and tomato puree over medium heat, do not forget to stir, as the liquid will evaporate and the mass may burn.

Banks for canning bean salad with vegetables should be washed well and sterilized.

After all the vegetables are well cooked, you will need to add salt and sugar - it is best to add gradually, not forgetting to try. If necessary, the amount of salt and sugar can be reduced or increased - do it to your taste. We put hot beans with vegetables in prepared jars.

Jars with hot snack immediately turn upside down and wrap well. Leave to cool completely and then you can read homemade- beans with vegetables for the winter, ready to eat. Can be served with vegetables cold appetizer and you can warm it up.

This appetizer can be added to soups and other hot dishes. Bon appetit!