Preserving white beans for the winter recipes. Bean dishes, recipes

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

For winter preparations, both green beans and grain beans can be used. The first option is closed as a separate snack, and the second is used for salads.

Advice! Red grain beans in tomato are the main ingredient in lean borscht. It gives the Ukrainian soup a characteristic taste, density and high nutritional value.

Before you close the beans for the winter, you should take a responsible approach to the choice of legume grains:

Choose only high-quality canned beans

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

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

Features of the preparation of winter bean blanks

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

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

Advice. Cooked and raw beans can be stored in the freezer in an airtight container. From low temperatures and heat treatment, the legume does not lose its beneficial properties.

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

An important step in the preparation of beans is soaking them in clean water.

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

How to prepare legumes for conservation for the winter

The preparation of beans consists of the following stages, which ensure its softness and delicate taste:

1. Enumeration of legumes, removal of substandard grains and debris.
2. Washing the grains with warm water, soaking them in water overnight. For 1 kg of beans, 2 liters of water are required, which is poured onto the grains and left to soak for 12 hours.

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

Salads for the winter: beans in their own juice

For this salad you will need

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

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

Important! Coriander and black pepper go well with this salad, giving the dish a piquant spiciness.

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

Classic red beans in tomato for the winter

This red bean salad has become a true classic and requires a kilo of beans and three pounds of tomatoes. This amount accounts for 3 tsp. salt and sugar, as well as 1 tbsp. l. vinegar for taste.

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

The beans are soaked overnight, and in the morning they are poured with 4 liters of clean water, salt and sugar are added, and they are sent to boil for 30 minutes. After this time, the beans are thrown into a colander, and they begin to make tomato puree. For puree, tomatoes are peeled, after which they are crushed in a blender or a conventional meat grinder. In order for the skins from the tomatoes to come off easily, the tomatoes are pre-scalded with boiling water.

It is important to rinse the beans well

Puree and boiled beans are transferred to a saucepan, one and a half teaspoons of salt, allspice and capsicum are added. It costs 30 minutes to cook the salad, then it is distributed among the jars.

Advice! Bay leaf is added 5 minutes before cooking, after which it is left or thrown out of the salad.

Beans and vegetables for winter salad

To prepare this vegetable salad with beans you will need:

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

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

After 15 minutes, successively add beans, diced eggplants, then chopped peppers to the puree, and add vinegar and spices together with the pepper. After adding all the ingredients, the salad is boiled for another 5 minutes.

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

Cook the beans well before adding them to the salad.

Zucchini Winter Salad

This dish requires 2 cups of boiled beans, 1.5 kg of young zucchini and cabbage, 1 kg of tomatoes and 6 large onions. The preparation is simple:

• Finely chop vegetables, zucchini, onion and sweet pepper to taste, cut into strips.

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

• Tomato puree is made.
• It is also worth preparing the marinade by mixing a glass of vegetable oil with 1.5 cups of vinegar and sugar, adding 1 tbsp. l. salt. Next, boil the marinade for 1 minute.
• Now it’s worth putting the vegetables in a deep cauldron, starting with cabbage and ending with onions, and at the end pour the marinade. After 10 minutes, boiled beans are added, the salad is stewed for 1 hour, after which it is packed in jars.

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

Bean and vegetable salads are served in winter as an appetizer, a side dish for meat or fish. Such a winter preparation will become a real decoration of the table, bon appetit!

Harvesting red bean salad: video

Today we will harvest beans for the winter, but not just, but with vegetables that have also already ripened in the beds and are waiting for their turn to be in banks.

Beans are a plant from the legume family, it has a lot of protein. Almost 75% of each grain consists of protein. Also, in addition to protein, women contain carotene, a huge amount of macro- and microelements, as well as vitamins PP, C, B1, B2. In addition to the benefits of beans, there is one big minus, it causes excessive gas formation. Its amount can be slightly reduced if you add savory or a sprig of mint when cooking. But still, the benefit is greater than the harm.

You can cook a huge number of salads and dishes from beans in winter, you can also use it as a side dish for mashed potatoes or pasta. Below I will give a selection of recipes for preparing beans for the winter with vegetables as tasty and without much difficulty as possible. In general, read and take recipes into service.

One of the first recipes will be cooking red beans for the winter along with vegetables. Almost all the necessary ingredients can be collected from your garden, since in the fall there is a lot of this goodness.

Ingredients.

• Red beans 1 kg.
• Bulgarian pepper 4-5 pcs.
• Eggplant 2 pcs.
• Carrots 2 pcs.
• Zucchini 1 pc.
• Onion 2 heads.
• Garlic to taste
• Ground paprika to taste
• Black ground pepper to taste
• Table vinegar 2 tbsp. spoons
• Sugar half a glass
• Vegetable oil
• Salt to taste

Cooking process.

In order for something to be cooked from the beans, it must be soaked in warm water for 5-6 hours, and after 2 hours, boil.

We also prepare vegetables. Let's wash it, let's look carefully so that spoiled vegetables do not come across.

We leave the eggplant in the peel, removing only the tails. And cut them into cubes.

Peel the carrots and cut into small cubes.

Cut the onion into half rings, put in a pan and fry in hot vegetable oil.

After a few minutes of frying the onion, add the pieces of carrot and fry for two ingredients.

When the onions and carrots are well fried on all sides, we transfer them to the pan with the beans.

Now, in the freed pan, we will fry the eggplants with zucchini.

Also, after 2-3 minutes, add chopped bell pepper to them, mix and salt a little.

When the vegetables are ready, transfer them to a common pan.

Add spices and finely chopped garlic there. Stir and simmer over medium heat for about an hour.

While the beans are stewing, you can have time to prepare and wash the jars. Divide the hot beans into jars and place in a pot of water to sterilize the salad.

From this set of ingredients I got 4 liter jars. Time for sterilization took 30 minutes. After that, you can twist the lids with peace of mind. Here is such a beauty. Enjoy your meal.

Harvesting green beans in jars for the winter

Beans can be harvested not only in beans, but also in pods. This variety is called turish beans. It is also a very useful product from which you can cook many delicious dishes. You can prepare tursha in different ways, you can put it in bags or containers and just freeze it, or you can cook an excellent snack.

Ingredients.

• Beans 500 gr.
• Carrot 500 gr.
• Tomatoes 1 kg.
• Sweet bell pepper 200 gr.
• Hot pepper 1 pc.
• Garlic 50 gr.
• Sugar 100 gr.
• Vegetable oil
• Table vinegar 2 tbsp. spoons

Cooking process.

Wash the collected pods and soak in water for 20-30 minutes. After we cut into such pieces along the way, removing the tails. Each is about 3-4 cm long.

Pour 2 lira of water into the pan and put it on the stove, after boiling, lower the chopped pods.

We cook them for no more than 10 minutes. You do not need to add salt or other spices at this stage.
After cooking, drain the water into the sink, leaving the beans in the sieve. Let the pods cool down a little and rest after cooking.

Let's move on to the rest of the products. Cut the tomatoes into pieces.

Bulgarian pepper julienne. You can use peppers of different colors.

Carrots are peeled and rubbed on a grater.

Finely chop the garlic. Peel the hot pepper from the seeds and also cut into small strips.

And so all the products are prepared, you can proceed to heat treatment. Then you can cook in a cauldron or in a saucepan with thick walls.
Pour into a saucepan 100-120 ml. vegetable oil and add all the prepared vegetables. Add salt, sugar, put the pan on the stove.

After boiling, simmer the vegetables for 25-30 minutes, stirring occasionally.

Put the beans into the boiling mass, wait until the mass boils and simmer it for another 10-15 minutes.

3-4 minutes before the end, spread the garlic, hot pepper, add black allspice to taste and pour in the vinegar. Bring the mass to a boil and lay out in clean and jars.

Banks are filled to the very top. We put them in a saucepan, pour water over the shoulders of the jar and sterilize the salad for 30 minutes for jars with a capacity of 0.5 liters and 45 minutes for jars with a volume of a liter.

Then you can tighten the lids tightly using a special kitchen key for lids.
After we make the jars with the lids down and wrap them with a warm blanket. Keep jars covered until completely cool.

When the jars have cooled down, they can be transferred to a cool place for long-term storage. Enjoy your meal.

Recipe with pepper in tomato paste without sterilization

Here is another recipe for how to cook a delicious salad with beans for the winter in tomato or tomato paste. The salad is delicious and thanks to the beans it is very satisfying.

Ingredients.

• Beans 0.5 kg.
• Eggplant 2 kg.
• Onion 0.5 kg.
• Tomatoes 1 kg.
• celery bunch
• Tomato 1 liter
• Salt 1 tbsp. a spoon
• Sugar 2 tbsp. spoons.
• Hot pepper 1 pc.
• Bulgarian pepper 1 kg.

Cooking process.

Remove skin from eggplant and cut into cubes.

Remove the stems and seeds from the bell pepper and cut into small pieces.

I chop the onion into half rings.

I also remove the tail and seeds from bitter pepper. And I cut into these circles.

From celery, I only need the leaves to chop them, and leave the rough tips. I put all the prepared ingredients in one large saucepan.

In another saucepan, bring the tomato to a boil, add vinegar, and a couple of bay leaves. I boil for 1-2 minutes.

I previously soaked the beans in water for 1-2 hours and boiled them in lightly salted water until tender.

Now I put the finished tomato sauce and beans in a saucepan with vegetables and put it on the stove.

So, we still have unused tomatoes. We cut them into pieces and when the mass in the pan boils, we throw tomatoes into it.

Cook for 10-15 minutes, add the spices, mix and continue to cook for a few more minutes.

After the mass is laid out in sterile jars and twisted with roofs.

Delicious bean salad

Once, relatives came to visit us and brought this salad with them to us for testing. When we opened it, I didn’t even have time to look back as the jar was already empty, this salad was so delicious. It was so tasty that I had to ask for the recipe. Now we do it every year.

Ingredients.

• Liter can of beans
• Tomato 3 liters
• Bulgarian pepper 10 pcs.
• Onion 10 heads.
• Carrots 10 pcs.
• Beets 5 pcs.
• Vegetable oil 1 cup
• Vinegar table floor glass
• Sugar 100 grams
• Salt 3 tbsp. spoons
• Allspice to taste

Cooking process.

Peel and finely chop all vegetables. To chop vegetables for this salad, it is very convenient to use a Korean carrot grater.

Soak beans in water for 2-3 hours. This is if it is already mature and firm, and if it is very young, then you can immediately boil it until cooked.

Pour the tomato into a saucepan, boil, add salt, sugar, vegetable oil, and allspice. Boil for a few more minutes.

Put the finished beans and grated vegetables. Boil for another 20 minutes.

2-3 minutes before readiness, pour in the vinegar, mix. While still hot, spread the salad in sterile jars and tighten the lids.

The salad is always tasty and beautiful. It keeps very well and is almost as well eaten. Cooking is actually not difficult, it’s a little dreary to cut everything, but in principle there is nothing complicated. Enjoy your meal.

eggplant recipe

above in the selection there are similar recipes for harvesting beans, but I just can’t help but give this recipe. Last year, it was on this video that they cooked themselves, and not one jar survived until spring, they ate one a week. Watch the video and prepare the snack yourself.

For today, everything about beans, I think that everyone will be able to choose for themselves something suitable and very tasty. And if you are the first to harvest beans for the winter, then do not be afraid, the salads really turn out to be very tasty and appetizing. Moreover, everything you need has grown in your own garden. All the world of good and positive.

Preservation has always been the best way out in case of cold weather or unforeseen situations, when you can simply open blanks from fresh vegetables or fruits and use them in cooking.

Red, white, spotted or green beans are legumes that almost everyone loves. These fruits saturate well and benefit our organisms. Moreover, it is necessary to think in advance about how to prepare it for the winter.

Classic recipe

Beans and chickpeas are especially healthy foods, rich in substances that ensure the functioning of the human body one hundred percent. Vitamins, a large amount of protein, carbohydrates, starch and various minerals are found in these legumes. If you regularly eat them, then your health, well-being and mood will noticeably improve.

In practice, scientists have already verified that canned beans are a versatile product that not only perfectly complements meat and fish dishes, but can also replace them, which is actively used by vegetarians and vegans.

Beans are very low-calorie for a dish with such a usefulness index, namely 90 kilocalories per hundred grams of product. Low nutritional value allows the use of beans for any type of diet and not only, because beans are ahead of many other products in terms of the quality of easily digestible protein. Canning is not only tasty, but also simple.

To prepare beans for the winter in this way, it takes a few simple ingredients and a little time to achieve a fantastic result.

Ingredients:

• kilogram of beans;
• three and a half liters of water;
• one hundred grams of salt;
• one hundred grams of sugar;
• three teaspoons of nine percent vinegar;
• bay leaf to taste;
• cloves, allspice to taste.

Cooking step by step:

1. 1. Pure beans are poured with water, left for two hours if the product is fresh. If the vegetable was dried, then you need to leave it for the whole night.
2. 2. When the right time has passed, the liquid is drained, the water specified in the recipe is refilled, all the spices, sugar and salt are poured in, sent to the fire.
3. 3. First there should be a strong fire, and when the beans boil, it can be reduced. On average, it takes two hours to cook. After that, vinegar is added to the pan, boiled for a couple more minutes and removed from the stove.
4. 4. Still hot beans need to be laid out in pre-prepared jars, pour marinade, roll up the lids.
5. 5. Banks must be kept under a blanket until cool, then put in a cold place for storage.

With such beans, you can quickly cook borsch, salads, lobbies, serve just like that or in combination with stews.

Beans in their own juice

Products for cooking:

• kilogram of beans;
• half a kilogram of onions;
• half a kilogram of carrots;
• odorless sunflower oil - two hundred milliliters;
• three tablespoons of vinegar;
• salt, sugar and other spices to taste.

The beans are first soaked in water overnight. During infusion, the water needs to be changed several times. Wash the beans in the morning. At this time, the onion is cut into half rings, and the carrots into rings.

Oil is poured into a large and spacious pan, all the chopped vegetables are added, and sent to the stove. When everything boils, you need to reduce the fire and simmer for twenty minutes. After that, already boiled beans go to the vegetables. After another ten minutes, vinegar, all spices are poured in and mixed. It takes another five minutes to cook.

Ready beans are laid out in jars that have been sterilized in advance over moderate heat for an hour, after which they are rolled up with lids. Containers with a dish are stored under a warm blanket until cool, then in a dark place. These beans are easy to prepare snacks for the holidays.

Beans in tomato

Ingredients:

• kilogram of beans;
• kilogram of tomatoes;
• three pieces of onion;
• three teaspoons of salt;
• bay leaf and pepper to taste;
• vinegar - a teaspoon.

Step by step preparation:

• In a large pot, boil all the beans that have been soaked in water for the whole night. The beans are sent to hot water and simmered until tender.
• Chop the onion, fry until golden brown in oil. At this time, you need to remove the peel from the tomatoes, which will be easier to do if you pour boiling water over them in advance.
• All vegetables, except beans, are put in a pot, boiled until they are soaked. After that, they need to be crushed into a puree using a blender.

• Beans are sent to the puree, all other spices are mixed and put back on the stove. Bring to a boil and add a teaspoon of vinegar.
• Beans with tomatoes are laid out in ready and clean jars, closed with lids. It is required to leave the preservation to cool.
• Beans with tomatoes are great for pasta, bean lobbies, and other side dishes to the table.

Preservation of fresh beans

Products for cooking:

• half a kilogram of fresh beans;
• a couple of grams of horseradish root;
• 55 grams of fresh dill;
• 55 grams of parsley;
• two tablespoons of salt;
• a tablespoon of sugar;
• 55 milliliters of vinegar;
• black pepper and other spices to taste.

String beans need to be fried in a pan with the addition of oil. If the pods are very large, they can be cut in half. While the beans are cooking, you should do the marinade. To do this, sugar and salt are poured into boiling water, sent to the stove. Boil for ten minutes, then add vinegar.

Prepare sterilized jars in advance, put the pods on the bottom, pour greens and other spices on top. Next, the marinade is poured, the container is covered with lids and boils in a water bath for half an hour. After that, you need to roll it up and poison it to cool upside down in a cool place in a thick blanket.

Asparagus beans are a special product that, in terms of all nutritional properties, is like ordinary red or white. But it differs with it in taste, which allows you to add it to even more diverse dishes.

Beans in an autoclave

An autoclave is a device that makes it easy and simple to prepare food for the winter. If you use it in the right way, the result will be especially stunning and pleasant.

Ingredients for one liter jar:

• one hundred grams of beans;
• one hundred grams of carrots;
• one hundred grams of onions;
• fifty grams of bell pepper;
• fifty grams of vegetable oil;
• three hundred grams of tomato juice or sauce;
• a teaspoon of salt and sugar;
• a tablespoon of vinegar.

First you need to soak the beans for five hours, then send them to boiling water. At this time, prepare vegetables: carrots are finely grated, onions and other products are cut into small cubes. When the beans are ready, they need to be poured with tomato juice and put on the stove, adding all the spices and chopped carrots, onions and peppers.

Boil for half an hour so that the whole mass becomes soft. In the last five minutes, add vinegar and mix everything well. Ready beans are sent to sterile clean jars, rolled up with lids and put in an autoclave. At one hundred degrees, the dish should reach readiness in twenty minutes. An autoclave is the perfect and easy way to prepare canned seam for the winter.

Which is better for conservation

Since there are many types of legumes, you need to know which ones to use for canning. White and red beans are the most common types, but each has its own advantages and disadvantages. Red beans are firmer when cooked and stay firm when opened. White is less caloric than dark, and also a little softer, it is easy to cook mashed potatoes, stews and borscht from it. The difference between them is very small, and the cooking process is almost the same.

What are the benefits of canned beans

To preserve the product for a long time, it is customary to preserve it in jars, after which they get especially tasty, nutritious and fragrant dishes. With this method of harvesting, the beans retain all the beneficial properties, vitamins and minerals by more than 50 percent.

It is especially low in calories and is suitable for people who adhere to a dietary type of food. Beans improve digestion, heart function, normalize your own heart rate, increase the elasticity of blood vessels and capillaries. Excellent helps with atherosclerosis, stimulates the kidneys and liver, useful for the urinary system. It is actively used in cooking, where animal products are dispensed with.

Beans and other legumes are a godsend in the culinary world, containing a large amount of useful substances, vitamins, minerals, proteins and other things. Cooking it is so simple that any novice cook can easily cope with this task at home. In addition, such a blank is much better than purchased in a store. Enjoy your meal!

The benefit of beans is in its versatility: they contain almost everything that a person needs for normal life. For 75%, this culture consists of proteins. Harvested beans for the winter are similar in composition to meat and fish, which makes it indispensable during the fasting period.

In addition to proteins, beans contain carotene, macro- and microelements, including iron, potassium, zinc and copper. It is rich in vitamins - PP, C, B6, B1, B2.

Beans also have a drawback, however, the only one: it causes excessive gas formation. To eliminate the unpleasant consequences of its use, it is recommended to add savory or mint to the water when cooking.

Not only soups, side dishes and snacks are prepared from beans: they make wonderful canned salads. So that you can be sure of this, we have selected 8 recipes for bean blanks for the winter.

Canned beans in tomato

Would need:

1.2 kg of fresh (not dried) beans;

3 teaspoons of salt;

2-3 large onions;

1 kg of tomatoes;

1 teaspoon ground pepper;

5 bay leaves;

.½ tsp of allspice ground pepper;

1 teaspoon 70% vinegar;

Vegetable oil for frying.

Pour boiling water over the beans and cook until tender. Finely chop the onion and fry in vegetable oil until soft. Boil the tomatoes in boiling water and remove the skin. Boil the peeled tomatoes with salt until soft, mash with a crush.

Put the beans, onions and spices into the tomato sauce (break the bay leaf into pieces). Bring the salad to a boil, pour in the vinegar, mix and pour into prepared jars. Roll up and leave under a warm blanket until completely cool.

Canned beans in tomato sauce

Would need:

1 kg of shelled beans of tender ripeness;

300 g carrots;

200 g of onions;

100 ml of tomato paste; for pouring into 1 liter of water;

1 teaspoon of salt and sugar;

100 ml of vegetable oil;

Ground black pepper and red paprika to taste.

Pour the peeled beans with water so that it is 2-3 fingers above the surface of the beans.

Put sugar and salt (do not forget - based on 1 liter of water), bring to a boil and cook under a closed lid for 5-7 minutes. Wash and peel carrots and onions, finely chop and fry in vegetable oil until golden brown.

Drain the decoction from the beans directly into the pan with carrots and onions, add tomato paste and boil for another 5 minutes. Then add the beans, pour in the vegetable oil, and boil for another 10 minutes. Add spices to taste, mix and pack half-liter jars. Sterilize 20 minutes. Spicy lovers can add garlic and sweet pepper to this preparation.

canned beans for the winter

Would need:

700 g fresh beans (beans);

0.5 kg of onions, carrots, sweet peppers;

1 head of garlic;

3-4 black peppercorns;

2 tbsp. spoons of salt;

1 st. a spoonful of sugar;

1 liter of tomato juice;

200 ml of vegetable oil;

100 ml vinegar 9%.

Boil beans until half cooked. Wash and clean vegetables. Cut the onion into half rings, pepper into strips, grate the carrots on a coarse grater. Combine with beans, add the rest of the ingredients, except vinegar, mix. Bring to a boil, then reduce heat to low and simmer for 1 hour. Pack hot salad in sterilized jars, roll up.

Beans with vegetables for the winter

Would need:

3 liters of tomatoes, passed through a meat grinder;

1.2 kg of boiled beans;

500 g eggplant;

600 g of sweet pepper;

1.5 cups of vegetable oil;

1.5 st. spoons of 9% vinegar;

1.5 st. Sahara;

3 art. spoons of salt.

Pour the tomato puree into a saucepan, add oil, salt, sugar, cook for 15 minutes. Put the beans there and cook for another 20 minutes. Add the diced eggplant and cook for another 15 minutes. Then add the pepper, cut into strips, pour in the vinegar and cook for 15-20 minutes. Arrange in sterile jars, roll up.

canned red beans b

Would need:

2 kg of red beans;

2 kg of carrots;

5 kg of tomatoes;

2 kg of onion;

2 kg of sweet pepper;

600 ml of vegetable oil;

2 cups of garlic;

4 pods of hot pepper;

Vinegar, salt, sugar to taste.

Soak beans overnight, boil in the morning until half cooked. While the beans are cooking, take care of the vegetables. Wash everything thoroughly, clean if necessary. Cut the pepper into cubes, onion into half rings, grate the carrots on a coarse grater. Simmer all ingredients in a little water and vegetable oil.

Scroll the tomatoes in a meat grinder, in a separate container - garlic and hot peppers. Pour the resulting tomato paste into a saucepan with beans and boil for half an hour. Then add chopped garlic, hot peppers and fried vegetables to the beans. Stir and bring to a boil. Pour in vinegar, salt and add sugar.

Arrange the finished salad in heated sterilized jars and roll up. Turn upside down, cover with a blanket for self-sterilization and leave for a day to cool completely. Store the workpiece in a cool place.

Beans for the winter with vegetables

For 5 liter jars you will need:

3 kg of ripe tomatoes;

1 kg of sweet bell pepper, onion and carrot;

3 cups beans;

1.5 st. Sahara;

1.5 st. vegetable oil;

2 tbsp. spoons of salt;

2 teaspoons of 70% vinegar essence.

Boil the beans in advance until half cooked. Pass the tomatoes through a meat grinder, peel the rest of the vegetables and cut into cubes. Mix in a large all the ingredients, sugar, butter and salt, cook for an hour after boiling. At the end of cooking, add vinegar, stir the salad, arrange in sterile jars and roll up.

Canned beans for the winter are widely used in cooking. It can be added to soups, salads or used as an appetizer. It is rich in fiber, vitamins, carbohydrates. It is popular in those houses that observe Fasting. From the number of components given below, 1.5 liters of canned beans are obtained.

Ingredients

• Sugar beans - 1 kg
• Salt rock - 3 tbsp.
• Sugar sand - 0.5 tbsp.
• Vinegar 9% - 2 tablespoons
• Vegetable oil- 1 tbsp

Information

Conservation
Servings - 1.5 l
Cooking time - 2 hours

How to cook

The main features of suitable beans are smooth, dense, with a shiny grain surface. Sort the beans, throw away the garbage and soft, wormy fruits. Wash beans in plenty of water. Preparation of beans: Soak beans in cold and filtered water for 8 hours. Every 4 hours, drain the water and replace with a new one.

Put the beans to boil, bring it to a boil, change the water. Bring the beans back to a boil with the already changed water, add vegetable oil - it will give the bean grains a delicate taste. Then add granulated sugar, simmer over low heat with the lid open for 40 minutes, add rock salt 10 minutes before readiness. At the end, add vinegar, then, after two minutes, turn off the fire.

Preparation of containers for conservation: wash jars and tin lids in a soapy solution with soda and rinse with plenty of warm running water. Sterilize the jars for a couple of 7 minutes or in the oven for 15 minutes. You can also use the microwave: pour 100 ml of water into jars and heat for 2 minutes, remove with a pot holder or towel. Boil the lids in boiling water for two minutes. "Packaging" the salad: put the cooked boiling beans into hot sterilized jars and cork with lids with a preservation tool. Turn the jars over and check for air in the jars. If not, leave the jars wrapped until completely cool.

The nuances of cooking beans: choose any color beans, but if you take white, the brine will be light. Bean grains should be the same size. Otherwise, the smaller ones will boil before the larger ones. Whether the beans are ready or not, you can check this way - take out one grain and put pressure on it, if it is easy to choke, then it is ready, if not, you need to cook it accordingly. When beans are soaked, two liters of water are required for every kilogram of beans. In no case should iodized salt be used for preservation - vegetables become rotten and it is impossible to eat them. Use clean water for conservation, without chemical additives - this reduces the likelihood of exploding spins. It is recommended to salt the legumes at the end of cooking - otherwise they will become tough. It is not recommended to add spices in this recipe, because the beans are closed as an additional ingredient for other dishes. Store preservation in a dark, cool place at a temperature of 0 to 18 degrees for up to two years. Canned beans for the winter are ready.