Harvesting beans

Canning has always been the best solution in case of cold weather or unforeseen situations, when you can simply open fresh vegetables or fruits and use them in cooking.

Red, white, spotted or green beans are legumes that almost everyone loves. These fruits are well nourishing and benefit our bodies. Moreover, it is necessary to worry in advance about preparing it for the winter.

Classic recipe

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

In practice, scientists have already verified that beans in canned form are a universal 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 in calories for a dish with such a health index, namely 90 kilocalories per hundred grams of product. Low nutritional value allows beans to be used in any type of diet and not only, because beans are superior to many other products in terms of the quality of easily digestible protein. Canning is not only delicious, but also simple.

Cooking beans for the winter this way requires a few simple ingredients and a little time to achieve fantastic results.

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.

Preparation step by step:

1. Clean beans are filled with water and left for two hours if the product is fresh. If the vegetable was dried, then it needs to be left for the whole night.
2. When the required time has passed, the liquid is drained, the water specified in the recipe is refilled, all the spices, sugar and salt are added, and it is sent to the fire.
3. The heat should be high at first, and when the beans boil, you can turn it down. On average, cooking takes two hours. Then add vinegar to the pan, cook for another couple of minutes and remove from the stove.
4. The still hot beans need to be put into prepared jars, poured with marinade, and rolled up with lids.
5. The jars must be kept under a blanket until they cool down, and then stored in a cool place for storage.

With these beans you can quickly prepare borscht, salads, lobbies, serve plain or in combination with stew.

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. In the morning, the beans need to be washed. At this time, cut the onion into half rings and the carrots into rings.

Oil is poured into a large and spacious pan, all the chopped vegetables are added, and they are sent to the stove. When everything boils, you need to reduce the heat and simmer for twenty minutes. After this, already boiled beans go to the vegetables. After another ten minutes, add vinegar, all the spices and mix. You need to cook for another five minutes.

The finished beans are placed in jars that have been sterilized in advance over moderate heat for an hour, and then the lids are rolled up. Containers with the dish are stored under a warm blanket until cool, then in a dark place. These beans are easy to make for holiday snacks.

Beans in tomato

Ingredients:

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

Step-by-step preparation:

In a large saucepan, boil all the beans that have been soaked in water overnight. The beans are placed in hot water and simmered over low heat until fully cooked.
Chop the onion and fry in oil until golden brown. At this time, you need to peel the tomatoes, which will be easier if you pour boiling water over them in advance.
All vegetables, except beans, are placed in a pan and boiled until soft. After this, they need to be pureed using a blender.

Beans and all other spices are added to the puree, mixed and put back on the stove. Bring to a boil and add a teaspoon of vinegar.
Beans and tomatoes are placed in ready-made and clean jars and closed with lids. It is necessary to leave the preservation to cool.
Beans with tomatoes are great for pasta, bean lobbies, and other side dishes.

Canning 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.

Green beans need to be fried in a frying pan with oil added. If the pods are very large, they can be cut in half. While the beans are cooking, it's time to make the marinade. To do this, add sugar and salt to boiling water and put it on the stove. Boil for ten minutes, then add vinegar.

Prepare sterilized jars in advance, place pods on the bottom, add herbs and other spices on top. Next, the marinade is poured in, the container is covered with lids and boiled in a water bath for half an hour. After this, you need to roll it up and let it cool upside down in a cool place in a thick blanket.

Green beans are a special product that, in all nutritional properties, is similar to regular red or white beans. But it differs 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 possible to easily and simply prepare food for the winter. If you use it for the right purpose, 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 put them in boiling water. At this time, prepare the 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 placed on the stove, adding all the spices and chopped carrots, onions and peppers.

Cook for half an hour until the whole mass becomes soft. In the last five minutes, add vinegar and mix everything well. The finished beans are sent to sterilely clean jars, rolled up with lids and placed in an autoclave. At one hundred degrees, the dish should be ready in twenty minutes. An autoclave is an ideal and easy way to prepare canning in jars for the winter.

Which one is better for preservation?

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 denser when cooked and remain the same when you open the can. White is lower in calories than dark, it is also a little softer, it is easy to make puree, stew 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 especially tasty, nutritious and aromatic dishes are obtained. With this method of harvesting, beans retain all their beneficial properties, vitamins and minerals by more than 50 percent.

It is especially low in calories and is suitable for people who follow a dietary diet. Beans improve digestion, heart function, normalize your own heart rhythm, and increase the elasticity of blood vessels and capillaries. Excellent for atherosclerosis, stimulates the kidneys and liver, and is good 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. It is so easy to prepare that any novice cook can easily complete this task at home. In addition, this preparation is much better than store-bought. Bon appetit!

During the preparation period, a variety of recipes is very important. That’s why I want to offer you a fairly simple, but very successful option on how to prepare a salad with beans for the winter.

INGREDIENTS

Beans 1 Liter

Onion 1 Kilogram
Carrots 1 Kilogram
Pepper 1 Kilogram
Eggplant 2 Kilograms
Tomato juice 2 Liters
Hot pepper 1 To taste
Garlic 4-8 cloves
Vegetable oil 0.5 cups
Sugar 0.5 cups
Vinegar 0.5 cups
Salt 2 tbsp. spoons

1. It is best to soak beans in cold water overnight. Then rinse it under running water and boil until soft.

2. Peel the onion and cut it into thin half rings. Wash the carrots, peel and grate.

3. Remove seeds and tails from sweet peppers. Cut it into cubes or thin slices.

4. Add peppers, carrots and onions to a saucepan or saucepan. Wash the eggplants, dry and add salt. Leave them for 15-25 minutes, then rinse and add to the vegetables. You can also use zucchini or zucchini, for example, in this recipe for preparing a salad with beans for the winter.

5. It's time for spices: salt, sugar, hot pepper and any other seasonings that you like.

6. Add vegetable oil and tomato juice. Mix everything and bring to a boil. Reduce the heat to low, then simmer for about an hour.

7. During the process, carefully stir and make sure that there is liquid left in the pan, otherwise the salad with beans for the winter at home will not be stewed, but fried.

8. Peel and chop the garlic. Add pre-boiled beans and pour in vinegar.

9. For aroma, you can add bay leaf, for example. Stew the salad with beans for the winter at home for another 10 minutes. During this time, prepare clean and sterilized jars.

10. Place the hot salad in jars and roll up. Turn upside down and leave until completely cool.

11. That’s the whole secret of how to prepare a salad with beans for the winter. An excellent option for a hearty and tasty preparation for the whole family.

Salad with beans for the winter - step-by-step recipe with photos

Recipe options for bean preparations for the winter

Beans are known to be very healthy. This is a real natural storehouse of microelements and vitamins valuable for the body. Therefore, various preparations are made from them for the winter. In addition, they can be canned, frozen, dried, or fermented. Find out the recipe options below.

Snack option

For this recipe you will need the following products:

beans – 2 kg;
700 g each of sweet peppers, tomatoes. The same amount of carrots is needed;
vegetable oil – 300g;
a glass of sugar;
salt – 1.5 tbsp;
vinegar essence – 0.5 tsp;
glass of water;
ground black pepper – 5 g.

Cooking method. The beans are pre-cleaned. Then they need Boil for 15 minutes in three waters. Each time you need to drain the water and add new one. After this, transfer to a colander to drain the water.

To avoid wasting time while the beans are cooking, you can start preparing other vegetables. Cut the sweet pepper into strips, dice the tomatoes, grate the carrots.

As soon as the water has drained, you need to place them back in the pan and add all the other ingredients. Let it cook. You don't need to cook more than at least 2 hours.

While everything is being prepared, it’s worth getting ready to prepare the jars: sterilize them. Place the snack in jars, close the lid and cover warm. Let the workpiece stand and cool.

Bean salads for the winter

These dishes are delicious and nutritious. They can be either an appetizer or a side dish. This salad can also be added to a delicious soup.

Salad with beans for the winter made from them and sweet peppers

Let's start cooking. Peel and rinse legumes. Cook until done. You should first prepare the carrots: take a large grater and chop the vegetables.

Sweet peppers for salad must be peeled and cut into strips.

Take a large saucepan, pour tomato juice into it, add vegetable oil and vinegar. Let it boil. After the tomato juice boils, you need to add prepared carrots to it. Cooking time – 15 minutes.

Add sweet pepper to the prepared products. Cook the same amount. Beans, salt, sugar are added at the end of cooking.

Stir the vegetable mixture for the salad. Cooking time is a quarter of an hour. While the vegetables are cooking, you can prepare jars into which to place the finished, hot dish. Close the lid. Turn over and leave to cool.

From beans and eggplants

The dish is simple to prepare. Boil the beans. Let them cool, drain the liquid and process in a meat grinder. Also twist the garlic.

Onions and eggplants needs to be cut into cubes. For carrots, take a grater.

Place all salad ingredients into a large saucepan. Pour tomato juice over the vegetables, add spices and oil. Stir and place on low heat. Cooking time: 2 hours, stirring occasionally.

Place the finished dish into prepared jars.

From beans and tomatoes for the winter

one and a half kg of young beans;
kilogram of tomatoes;
several onions;
essence of vinegar - tsp;
3 tsp. salt;
tsp ground black pepper;
half tsp allspice, ground.

To prepare this simple and tasty salad recipe for the winter, you need to take fresh fruits. They are washed and boiled.

The tomatoes are washed, doused with boiling water and the skins are removed. The cutting of vegetables is arbitrary. Boil them over the fire until soft. Next, mash them using a regular puree masher.

Cut the onions into cubes and add to the tomatoes. Add all the spices. Boil the vegetables over the fire for several minutes. At the end of cooking, add the beans. Boil all salad ingredients for 5 minutes. Add vinegar essence to it, mix and place in jars. Close the lid.

How to prepare beans for the winter

In addition to drying, you can prepare a salad of tomatoes, carrots, and onions from them.

You will need the following products: beans, tomatoes, carrots, onions, bay leaves, vinegar, sugar, salt, ground black pepper.

Boil the beans. Chop the tomatoes and put them on low heat.

Carrots cut into strips and sauteed in vegetable oil. Prepare the onions in the same way. Important! Vegetables need to be sautéed separately.

Mix all the products, add beans and spices, boil everything for 10 minutes and place in the prepared container. Roll up and leave to cool. This preparation is stored both in the refrigerator and in the cellar.

Prepared bean salad for the winter

beans 800 g;
kilogram of carrots;
2.5 kg of red sweet pepper;
2 liters of tomato juice;
250 ml vinegar 9%;
a glass of vegetable oil;
salt;
sugar.

First of all, you need to peel the fruits themselves and boil them until tender.

Then start preparing the marinade. It will require oil, tomato juice and vinegar. These ingredients need to be mixed and grated carrots added to them. Cook everything together for 15 minutes. Add sweet pepper into strips and cook for another 15 minutes.

Now you need to put the prepared salad into jars and roll it up.

Sauerkraut beans for the winter

For this you will need kilogram of beans in pods, salt 25 - 20 g and favorite spices.

Recipe. The pods need to be washed, broken into two parts and blanched in a 3% salt solution. Place the prepared vegetables in a container, sprinkle with salt, spices, bean leaves and compact.

Place a layer of clean grape leaves on top, cover everything with a damp towel, place a circle and a weight. Leave at room temperature for fermentation, then move to the cellar.

For the winter, legumes can be frozen. To do this, they need to be cleaned, blanched in boiling water for several minutes, cooled and dried. Place bean fruits in bags. Store in the freezer.

Recipe for preparation with tomatoes

For this workpiece you need to take:

tender beans 800 g;
600 ml water;
100 – 200 ml tomato paste;
a teaspoon of salt;
a tablespoon of sugar;
ground black pepper.

Hull and rinse the beans.
Transfer to a container.
Preparing the filling. Dilute tomato paste with water 1 to 3. Add spices to it.
Add the filling to the beans.
Bring to a boil and leave over low heat until done. This will take about an hour.
As soon as they become soft, place them in previously prepared sterilized jars and seal.
Wrap the salad and leave to cool.

There are many recipes for cooking from a variety of vegetables and legumes. Everyone will be able to choose from the above dishes the one they like best.

Recipes for the most popular and delicious preparations, bean salads for the winter

Preparation from beans and tomatoes, how to ferment beans for the winter, how to prepare a salad preparation from legumes for the winter, beans with eggplants.

Canned legumes: recipes for healthy preparations for the winter

Each of us knows about the benefits of legumes; they are not only a storehouse of easily digestible protein, but also a source of vitamins and macroelements. To preserve the beneficial properties of beans and asparagus, you can resort to canning them. This method of preparing vegetable protein for the winter is the most preferable, since preservation will help preserve up to 70% of vitamins, as well as 80% of minerals.

Canned beans are an excellent semi-finished product that is simply indispensable in the diet for those who adhere to fasting or the basics of proper nutrition. We recommend that you familiarize yourself with a selection of simple and original recipes that will be useful to every housewife in everyday life.

Recipe for canned green beans with sweet peppers

Green beans go well with bell peppers, and canning them will create an excellent preparation in an amazing marinade. The taste of the dish will be appreciated even by gourmets.

2 kilograms of asparagus beans;
250 grams of sweet pepper;
2 bunches of fresh parsley;
70 grams of garlic;
100 grams of granulated sugar;
700 milliliters of water;
70 grams of salt;
200 milliliters table vinegar 6%.

Prepare and preserve green beans with pepper:

First you need to prepare the marinade from the amount of water, sugar, salt, and vinegar indicated in the recipe. Bring it to a boil, add peeled and crushed garlic using a press.
Stir everything and let the water boil again.
Wash the green beans and remove any veins from the pods. If the pods are large enough, then you need to cut them into smaller pieces. You can also leave the beans whole: this way they will look more original in the jar.
Place the beans in the marinade and let the liquid boil. Don't forget to stir the beans while doing this.
After 35 minutes have passed from the start of the marinade boiling, you can begin canning. The readiness of the beans is checked quite simply: the pods should sink to the bottom of the pan.
Now place the pods in sterile jars, pour in the hot marinade and roll up.

You can store canned beans in the pantry or basement.

Beans canned in tomato sauce

Perhaps this recipe can be called a classic, because the result is soft, juicy beans in an amazing spicy sauce. The preparation will serve as an excellent addition to porridge or will be an excellent base for a salad.

1 kilogram of beans (white or red);
3 kilograms of tomatoes;
30 grams of salt;
10 peas of fluffy pepper;
50 grams of granulated sugar;
½ pod of hot pepper;
3 bay leaves.

How to prepare beans in tomatoes for the winter:

Wash the beans and soak them for 4 hours.
After the specified time has passed, transfer the beans to the pan. Now fill it with four liters of water and cook on low heat. Add half the specified amount of salt to the beans, add sugar.
The beans must be stirred constantly while cooking. After 30 min. Drain the contents of the pan in a colander. Now you can start preparing tomato puree.
Wash the tomatoes, rinse them with boiling water and carefully remove the skins. Next, the tomatoes can be passed through a meat grinder or chopped using a blender.
Add the prepared tomato puree to the boiled beans, add salt along with allspice peas. At this stage of cooking, you should also add finely chopped hot pepper.
Boil everything for 30 minutes. under the lid, stirring regularly. Before removing the beans from the stove, add a bay leaf to the pan.
Place the finished beans in a sterilized glass container and seal. Turn each jar upside down and then wrap it well with a blanket.

Preservation can be stored with other products in the pantry.

Spicy green beans with garlic for the winter: step-by-step recipe

This preparation can be served as a snack on a holiday table; no one will guess that it was prepared at home. The spicy, rich taste of asparagus goes well with any main dish.

1 kilogram of young green beans;
3 cloves of garlic;
4 bay leaves;
5 buds of cloves;
50 milliliters of vegetable oil;
50 grams of sugar;
10 grams of salt;
5 peas of allspice;
100 milliliters of vinegar.

We can preserve young green beans with garlic at home:

First, rinse the young beans and then dry them with a paper towel. Trim the ends of the pods and remove the veins.
Boil asparagus for 10 minutes. After draining the water, place the pods in prepared jars.
Cut the garlic cloves into 4 equal-sized cloves and place equally in jars. Now you can add other spices that are indicated in the recipe.
Next you need to prepare the marinade. Pour the required amount of granulated sugar and salt into the just boiled water, wait until they are completely dissolved and pour in the vegetable oil along with vinegar.
Boil the marinade for a minute, then pour it into the jars with young beans. Once the contents of the jars have cooled completely, you can begin canning.

Seal the jars with sterile lids.

Bean lobio for the winter

A delicious Georgian appetizer can be prepared not only for lunch or dinner, but also prepared for the winter. Every family member will be pleased to open a jar of lobio and enjoy its bright spicy taste.

500 grams of white beans;
2 large bell peppers;
100 grams of nuts (preferably walnuts);
1 medium carrot;
250 milliliters of tomato juice;
3 cloves of garlic;
dried basil, Khmeli-suneli, cilantro - to your own taste.

The process of preparing lobio for the winter:

Soak the beans in water in advance, preferably overnight. Then boil it until tender along with the bay leaf.
While the legumes are cooking, you can prepare all the components necessary for preparing the product.
Grind the walnuts using a blender, the result should be a paste of homogeneous consistency.
Chop the carrots, sweet peppers and onions. The size of the slices can be any, it all depends on your personal preferences.
Fry chopped vegetables in a hot frying pan, add garlic and chopped walnuts to them.
Pour the contents of the pan with the required amount of tomato juice. It will take about 20 minutes to stew the vegetables.
Now pour the resulting tomato mixture over the boiled beans, simmer everything under the lid for 15 minutes.
When stewing beans and vegetables, sterilize the jars and lids.
Fill the prepared glass container with lobio and then sterilize for 7 minutes. Roll up the jars and transfer them to the pantry for further storage.

Salad with beans and eggplants for the winter

Using this recipe, you can prepare an incredibly tender and satisfying salad. A jar of amazingly delicious salad will undoubtedly surprise and delight the whole family in winter.

500 grams of white beans;
2 kilograms of eggplants;
500 grams each of sweet pepper and carrots;
1.5 kilograms of tomatoes;
200 grams of garlic;
350 milliliters of sunflower oil;
20 grams of salt;
25 grams of granulated sugar;
100 milliliters of table vinegar.

How to easily prepare a salad with eggplant and beans at home:

It is necessary to soak the beans in advance, overnight if possible. Drain the water, rinse the beans and cook over medium heat. The finished beans should be soft, but under no circumstances fall apart.
Wash the carrots, remove the top layer of peel using a vegetable peeler, and chop on a medium grater.
Rinse the eggplants under running water, trim off the stems and cut into medium cubes. Sprinkle the chopped eggplants with salt, let stand until the juice releases and rinse thoroughly.
Prepare the bell pepper by washing and deseeding it. Then cut the pepper pulp into arbitrary pieces.
Prepare and chop the tomatoes. Grind the garlic cloves and tomatoes through a meat grinder. Simmer the tomatoes and garlic over medium heat until the juice released from them boils.
Add the required amount of vegetable oil, table vinegar, sugar and salt. Mix everything thoroughly.
Now it’s time to add carrots, eggplants and bell peppers. Cook vegetables for 30 minutes.
After the specified time has passed, add the boiled beans and cook for 15 minutes. Meanwhile, prepare jars and lids for canning.
Place the still hot salad of beans and vegetables into sterile jars and roll up. Let the jars cool upside down under a blanket.

Preservation is stored in a cool place.

Each recipe described above can be used even by a novice housewife to prepare beans for the winter, because canning such different and very tasty dishes can only bring pleasure. Try canned bean recipes and enjoy the amazing taste of canned beans all year round.

Canning beans: a recipe for the winter, young beans at home

Legumes are a tasty and healthy crop, the consumption of which has been practiced since ancient times. They are unpretentious to grow, have a pleasant, piquant taste and are present as an ingredient in a huge number of dishes. So that every housewife can stock up on beans for the winter, we have selected the most popular recipes for preparations, which we will share with you below.

Before moving on to the recipes, let's figure out why beans are healthy and why they should be consumed throughout the year, and not as a seasonal product:

Beans contain: potassium, iron, vitamin C, phosphorus and magnesium.
Legumes contain a large amount of fiber, so eating them normalizes the natural processes in the intestines.

The culture is a good substitute for animal proteins. This will especially appeal to vegetarians and those on a diet.
Eating the crop helps lower blood cholesterol levels, which has a beneficial effect on the cardiovascular system.
Helps in the functioning of brain cells, improving human memory.
Beans are an excellent solution for people suffering from diabetes. The carbohydrates contained in beans are absorbed by the body without releasing insulin.

Who should not eat it?

Unfortunately, beans, like many other foods, are not suitable for everyone. There are a number of diseases, the presence of which precludes the use of this product.

Contraindications for use:

Not recommended for use by older people. This is because beans are a category of food that is considered hard on the stomach. For the same reason, you should not indulge in beans if you have pancreatic disorders.
Citizens suffering from pancreatitis or hepatitis should exclude this crop from the list of foods consumed. The same applies to people with gout.
Do not overdo it with beans and eat them in large quantities. The thing is that due to the presence of oligosaccharides in the composition, digestion of the product is difficult. This contributes to the formation of gases in the stomach, even in healthy people.

Note! Adding carminatives to the menu can help prevent flatulence. They will balance the body's response and help digest food with minimal consequences.

Delicious recipes for the winter

Despite some contraindications, beans are an excellent ingredient for many dishes. Don't overdo it with their use, and everything will be fine.

To stock up on the product at home, in favorable conditions, the following recipes will suit you:

beans in spicy tomato sauce;
in concentrated tomato paste;
white beans, canned;
red;
homemade appetizer with added vegetables;
pickled beans;
canned green beans.

These recipes should be available to every housewife who wants to pleasantly surprise her family and friends. Let's look at each recipe in more detail.

Beans in tomato sauce

Beans and tomatoes are a wonderful combination of flavors that harmoniously complement each other. The dish, in addition to taste, carries a charge of healthy vitamins and minerals, which are especially necessary in winter.

To prepare according to the original recipe you will need:

beans - 1 kilogram;
tomatoes – 4 kilograms;
onion – 0.5 kilograms;
sunflower oil – 100 grams;
carrots – 1 piece;
salt – 1 spoon;
granulated sugar – 1 spoon;
spices - to taste.

Beans must be prepared before cooking by soaking them in cold water for 5-6 hours.
The prepared beans should be boiled. Try not to overcook the product - this will negatively affect its texture and overall attractiveness of the dish.
Onions and carrots are finely chopped and fried in a frying pan until a nice, golden crust appears.
It is advisable that the tomato used in the dish does not have a peel. To do this, remove it before cooking or puree the tomato mixture in a blender.

Place a large saucepan on the fire, pour oil into it and place the onions, carrots and tomatoes in it. Mix the mixture thoroughly and cook it over medium heat for 15-20 minutes.
After the specified time has passed, add salt, spices and sugar to the pan. Stir the mixture again, then add the beans to the pan.
As soon as the tomato-bean mixture has boiled, pour it into prepared containers for preparations.
We roll up the container with a lid, turn it upside down and send it to a specially prepared place, covering the jars with a blanket.
After a day, remove the workpieces to the cellar.

In tomato paste

Simplified modification of the first recipe. The cooking process is made easier by using tomato paste instead of making your own tomato sauce. To prepare the preparations, prepare:

beans - 1 kilogram;
onions – 3 pieces;
carrots – 2 pieces;
salt, sugar and spices to taste;
water – 5 liters;
tomato paste – 1 small jar;
a quarter cup of vegetable oil.

Cooking algorithm:

Cook the beans by adding sugar and salt to the water.
Fry onions and carrots in a saucepan, then pour in the water remaining after cooking the beans and add concentrated tomato paste purchased at the store to the resulting broth.
Once the liquid has boiled, set aside for 15 minutes. Once the time is up, add the cooked beans and the remaining oil.
Cook the mixture for another 15 minutes.
We roll up the jars and put them away for storage in the cellar.

Canned white beans

Prepare:

beans – 1 kilogram;
three kilograms of tomatoes;
salt and sugar - 2 tablespoons each;
two bay leaves;
hot pepper – 1 pod;
allspice – 10 peas.

Preparing the dish:

soak the beans and boil them in water with the addition of salt and granulated sugar;
Scald the tomatoes with boiling water and puree them in a blender. If you don't have a blender, a regular meat grinder will do;
Prepare a large saucepan or bowl in which you place the cooked beans and chopped tomatoes. Cook over low heat for half an hour, adding spices prepared in advance during the cooking process;
distribute the resulting mixture into jars and send them to the cellar for storage.

Note! Beans should not be overcooked, otherwise they will lose their consistency and fall apart during cooking.

Red

To prepare the dish you will need the following ingredients:

red beans – 1 kilogram;
onion – 0.5 kilograms;
vinegar 9% - 3 tablespoons;
granulated sugar and salt - 2 teaspoons;
carrots – 3 pieces;
Sunflower oil – 100 milligrams.

Recipe: Soak the beans overnight in cold water, then boil them. Chop the onions and carrots, then send them to fry in a frying pan. Place a saucepan on the fire, placing beans, onions and carrots in it. Pour out the oil not used during frying and cook the dish for 10 minutes. Distribute into prepared jars and seal the pieces with a lid.

Snack with added vegetables

Pickled beans with the addition of vegetables are considered one of the most delicious, and you should definitely prepare such a dish. Preservation is prepared using the following ingredients:

beans - 4 kilograms;
tomatoes – 1 kilogram;
eggplants – 100 grams;
bell pepper – 0.5 kilograms;
salt – 2 tablespoons;
granulated sugar – 1 spoon;
spices to taste;
vinegar 9% – 1 spoon;
Sunflower oil – 200 milliliters.

Preparation is carried out as follows:

Soak the beans for 6 hours, then boil.
Blanch the tomatoes and remove the skin.
Punch the prepared tomatoes in a blender or grind in a meat grinder.
Pour the resulting mass into a saucepan, adding butter, granulated sugar and salt.
Cook the tomato mixture for 20 minutes.

Chop the eggplants and peppers. We cut the eggplants into cubes and the peppers into strips.
Add beans and eggplant to the tomatoes and leave them to simmer over low heat for 15 minutes.
Add the pepper and vinegar at the end, cooking them along with the rest of the ingredients for 5 minutes.
Distribute the mixture among the jars and cover them with lids.

Important! Jars and lids used for preparations must be sterilized. Otherwise, the shelf life of the dish will be greatly reduced, and all the work will go down the drain.

Pickled beans

The only type of bean used in the pickling process is the green bean. Pickling this variety is not difficult, and it retains all the nutritional elements beneficial to the body.

To prepare the recipe you will need:

green beans – 1 kilogram;
black pepper – 4 peas;
water – 1 liter;
sugar and salt - 2 tablespoons;
9% vinegar - 2 teaspoons.

Recipe: remove the tails and stalk from the pods, after which the beans must be thoroughly washed. Blanch the prepared pods and rinse again with cold water. Once the pods are prepared, the housewife needs to decide in what form the pods will be used. There are 2 options for the development of events:

use whole pods;
cut them into equal halves.

Cut beans are easier to place in a jar, and they can be immediately added to other dishes without being distracted by cutting. Next, we sterilize the container for the preparations and send our beans there. Try to pack them tightly, but do not press too hard to avoid damaging the product.

Fill the jar with boiling brine. To prepare it you need:

put the pan on the fire;
Pour water into it, to which sugar, salt and spices are added. Vinegar is added at the very end;
After boiling, the brine is prepared for 2 minutes and removed from the stove.

Place the lid on the jar and turn it upside down. Wrap the jar in a blanket or towel and let it cool for 24 hours. Afterwards, the workpiece is removed to the cellar.

Lecho recipe with beans

Lecho with beans is a complete dish, consumed not only as a snack. Its preparation takes a little longer than usual, but the result is worth it. The dish is perfect for fasting or dieting people.

To prepare lecho you will need:

garlic – 4 cloves;
bell pepper – kilogram;
beans - kilogram;
hot pepper – 1 pod;
carrots – kilogram;
tomatoes - five kilograms;
granulated sugar and salt - 1 tablespoon;
Sunflower oil – 200 grams.

Preparation is carried out according to the following recipe:

Soak the beans for at least 12 hours.
Cook it until half cooked.
Blanch the tomatoes, then remove the skin and cut into cubes.
Take a large saucepan or basin and place the beans in it. Simmer for 15 minutes.
Chop the onion, carrots and bell pepper. Remove the seeds and core from the pepper.
Heat a frying pan and simmer the vegetables over low heat until cooked.
Add prepared vegetables and 9% vinegar to the beans;
Add garlic and hot pepper.
After the mixture boils, remove it from the heat and pour it into jars.
We close the lecho and put it away for storage in the cellar or basement.

Bean caviar

bay leaf - 4 pieces;
1 bottle of vegetable oil;
beans and tomatoes – 1 kilogram;
carrots and onions – 500 grams;
granulated sugar, salt and ground pepper - 2 teaspoons;
tomato paste - one can.

Preparation: the beans are washed with cold water, then placed in a saucepan and boiled. As soon as the water boils, add salt and 1 onion to it. Cook until the beans are ready. Drain the water and remove the onion from the dish.

The beans are punched with a blender or crushed using a meat grinder. Grate the carrots and chop the onions, then place them in a pan with oil. As soon as they are fried, add the peeled and grated tomatoes, beans and tomato paste.

Cook the mixture over low heat until the dish reaches a thick, homogeneous consistency. We distribute the mixture into jars and sterilize it, after which we send it for storage in a specially prepared place.

Canned Green Beans

To can the beans you will need:

water – 1 liter;
salt – 2 tablespoons;
beans - 1 kilogram.

process the beans;
cook until the pods become soft to the touch;
transfer the pods into jars and fill them with boiled water remaining after cooking;
We sterilize the container and send it for storage.

How to properly store legumes

Workpieces must be stored in cool rooms with good ventilation. A cellar or basement is perfect for these purposes. Do not keep opened items out of the refrigerator for long periods of time. As soon as they are no longer needed, put them in the cold. (No ratings yet)

Bean preparations for the winter are extremely nutritious and useful during the season when the body lacks vitamins. In addition, many value legumes for their taste and the variety of dishes with which they are combined.

Legumes contain many substances useful to humans: vitamins C and PP, iron, magnesium, phosphorus, potassium and calcium. They stimulate digestive processes due to the large amount of fiber in their composition and improve intestinal microflora. Plant protein from these crops takes part in the construction of new cells, although not as actively as animal protein.

Beans stabilize cholesterol and blood sugar levels and hormonal levels. Eating them strengthens blood vessels and the heart, improves memory. They are also recommended for diabetics, since carbohydrates from beans are absorbed without the release of insulin.

The stable presence of legumes in the diet has a positive effect on the immune and nervous systems. However, it is not recommended to eat beans daily and use them as main dishes: they are quite heavy food.

Who should not eat it?

Although legumes are certainly beneficial for the body, they must be cooked properly. Otherwise, they release toxic substances that are dangerous to humans.

For certain groups of people, there are contraindications to including beans in the diet. These are patients with hepatitis and pancreatitis, gout and gastrointestinal disorders. Legumes can also be a difficult food for older people and people with pancreatic diseases.

The oligosaccharides contained in these crops are quite difficult to digest, and therefore lead to increased gas formation even in healthy people. Various carminatives, which are often included in bean recipes, soften the effect of flatulence.

Delicious recipes for the winter

Many housewives believe that home conditions are extremely favorable for creating all kinds of preparations: all the devices are at hand, and the opportunity for creativity in the form of experimenting with ingredients opens up.

You can make each of the recipes below to find the one that suits you best.

Beans in tomato sauce

Homemade tomato sauce will decorate the appearance of the dish and add additional beneficial properties. Especially if you use your own grown vegetables.

Ingredients for preservation:

1 kilogram of beans of any variety;
500 grams of onion;
1 small carrot;
5 kilograms of tomatoes;
salt, sugar, spices at least 1 teaspoon each.

Soak the beans for 5 hours, then cook. Under no circumstances should they be overcooked.
Prepare fried onions and carrots. Fry until golden brown.
You need to make sure that there is no peel left on each tomato. To do this, cut the tomatoes into small pieces or grind them in a blender.
Transfer the roast to a pan, add oil and add tomatoes. Stir and heat for 20 minutes.
Immerse the beans in the resulting mass, add salt and sugar. Bring to a boil and transfer to pasteurized containers.
Slowly cool the workpiece under a woolen blanket. This way it will cool evenly.

In tomato paste

This recipe saves time because you don't need to prepare the sauce, and you can use regular tomato paste from the supermarket.

Prepare:

1 kilogram of beans;
1 small package of tomato paste;
300 grams of carrots;
3 small onions;
4 tablespoons vegetable oil;
2 tablespoons each of salt and sugar;
5 liters of spring or boiled water;
5 teaspoons ground pepper.

Boil the washed beans with sugar and salt.
Prepare the carrot and onion fry, then pour in the water from the beans and the contents of the jar of tomato paste. After boiling, heat for another 15 minutes.
Add beans and butter. Boil, heat for another 15 minutes. Add spices, if desired.
Close the lids and put the inverted jars in the cellar.

Canned white beans

The beans in this snack retain all the important nutrients.

Required:

1 kilogram of white beans;
3 teaspoons salt;
2 teaspoons granulated sugar;
1 small pod of hot pepper;
10 pieces of allspice;
3 kilograms of tomatoes;
2 pieces bay leaves.

The soaked beans should be cooked but not overcooked. Cook on low heat along with 3 teaspoons salt and 2 teaspoons sugar. When cooked, transfer the beans to a colander.
Blanch the tomatoes and grind them with a meat grinder or blender.
Place white beans and tomato puree in a large bowl. Add spices, 1 teaspoon of salt. Heat for 30 minutes, a few minutes before the boil starts, throw the bay leaf into the pan.
The appetizer is ready. Now it needs to be put into containers and left until winter.

Red

A simple recipe for making canned red beans in your own juice.

Ingredients:

1 kilogram of red beans;
3 tablespoons of 9 percent vinegar;
500 grams of onion;
half a glass of sunflower oil;
500 grams of carrots;
3 teaspoons coarse salt;
2 teaspoons granulated sugar;
other spices as desired.

Soak the beans for 12 hours. Change the water several times during this procedure. Boil them with salt and sugar.
Fry onion rings with carrot slices in a frying pan for 10 minutes. Add just a little oil.
Pour out the remaining oil and pour over the beans. Heat for another 10 minutes after reaching a boil. 2 minutes before the end of cooking, add spices if desired.
Place the food in jars and roll up thoroughly. Ready!

Snack with added vegetables

Pickling legumes with vegetables is one of the most delicious appetizers on the everyday dinner table or at holiday gatherings.

The following components should be prepared:

5 kilograms of boiled beans of any kind;
500 grams of fresh bell pepper;
50 grams of fresh eggplants;
1 kilogram of tomatoes;
1 glass of sunflower oil;
3 tablespoons salt;
1 tablespoon sugar;
1 tablespoon of 9 percent vinegar;
thyme, paprika, garlic to taste.

Cook the legumes according to the usual method with soaking.
Chop the tomatoes without peeling and place in a saucepan, add salt, sugar and oil. Heat for 20 minutes.
Add the prepared beans, and then the eggplant cubes. This is followed by another 15 minutes of cooking on medium stove power.
Chop the bell pepper into strips and add it to the mixture with vinegar. Boil. At the end, add spices as desired.
The savory preserve is ready! All that remains is to place it in pasteurized jars and screw the lids tightly.

Pickled beans

For this type of preservation, you can use green beans, since this is practically the only way to preserve the beneficial substances of this crop.

Pickling green beans is very easy because no additional sterilization is required.

After blanching, the pods are poured with boiling marinade.

Purchase in the store:

1 kilogram of green beans;
2 tablespoons salt;
3 teaspoons 9% vinegar;
2 tablespoons granulated sugar;
1 liter of spring water;
4 pieces of black pepper.

The calculation of components is given for a container with a volume of liter.

Wash the bean pods and remove the stalks and stems. Place in boiling water and then rinse with cold water.
Next, you need to decide in what form the beans will be marinated. You can leave it whole, or you can cut it in half, then a little more will fit into the jar. Chopped legumes are easy to add to salads.
Place the beans to the very edges in a sterile glass container.
It's time for the pickle. Fill the pan with a liter of boiled or spring water, add sugar and salt, add 3 tablespoons of vinegar and black pepper.
Boil the brine for 3 minutes. Pour it into the bowl with the beans and close. Wrap in cloth and wait to cool. For efficiency, it is recommended to turn the container upside down.

Lecho recipe with beans

Preparing lecho will take more time than conventional canned food, but it is an independent dish that completely replaces meat products during the fasting period.

To create a delicious lecho with beans you will need:

5 kilograms of tomatoes;
1 kilogram of carrots;
1 kilogram of fresh bell pepper;
1 kilogram of any type of beans;
1 pod of hot pepper;
3 garlic cloves;
1 glass of sunflower oil;
1 kilogram of onion;
1 tablespoon coarse salt;
1 teaspoon sugar;
2 hours of pure time and the desire to make the best treatment.

Soak the beans overnight. Boil it a little without reaching readiness.
Remove skins from tomatoes. You can cut the lower parts of the fruit and then blanch: the skin will be easier to remove. Shape the vegetables into cubes.
Place beans and tomatoes in a bowl or cauldron. Simmer for 20 minutes.

Wash and peel the onions and carrots, chop them finely. Discard onion and garlic skins. Core the peppers. Chop all the vegetables.
Pour oil into another bowl, add sugar and salt. Stir and put in all the cooked vegetables except for hot pepper and garlic. Simmer until the vegetables are ready.
After 20 minutes, add the mixture of tomatoes and beans and vinegar to the resulting mass. Stir and add hot pepper with garlic cloves. Boil.
Pour into jars with iron lids.

Bean caviar

Served with crispy croutons or on sandwiches with greens.

To create bean caviar you will need:

1 kilogram of beans;
1 jar of tomato paste;
1 kilogram of tomatoes;
500 grams of carrots;
1 kilogram of onion;
salt, pepper 2 teaspoons;
1 package of vegetable oil;
4 bay leaves.

Thyme and paprika are also added to the recipe.

Rinse the beans, place in a saucepan, and cover completely with water. Boil.
When boiling, add salt and onion. Heat until beans are cooked.
Turn off the heat, drain the liquid and rinse the beans in a colander with cool water. You can throw away the onion: it will no longer be useful.
Grind the beans in a blender.

Pour half a glass of sunflower oil into a cauldron, add onion cubes and grated carrots. Fry the onion until translucent.
Finely chop or grate the tomatoes. The main thing is to get rid of the peel.
Add bean mass, tomatoes and tomato paste to the roasting cauldron. Add salt and pepper. Stir and cook at 1/3 of the stove's maximum power until the caviar reaches a thick texture.
Transfer the caviar into small jars. Lay a towel on the bottom of a large pan and place the jars on top. Add water to cover the jars by ¾ and boil. After boiling, heat for another 15 minutes.
Cooled caviar can be stored.

Canned Green Beans

To can can green beans, you will need very few ingredients:

green beans - 1 kilogram;
spring water - 1 liter;
coarse salt - 2 tablespoons.

Trim the ends of clean beans and cook until the pods are soft.
When the beans have cooled, place them in containers for preservation.
Pour the water left over from boiling the pods into the jars and roll up the lids.
Make a water bath and heat for 1 hour at boiling temperature.
Remove the containers and put them in the refrigerator. Serve with salt.

How to properly store legumes

Do not forget about the special storage conditions for preparations: always in cool, dark places, and immediately put open jars in the refrigerator.

The common expression “sitting on beans” in our understanding is associated with poverty. In fact, there is and cannot be anything prejudiced in the “bean” menu. This nutritious product is simply a must to replenish your winter preparations.

Greens are harvested in several stages, usually 8-12 days after the formation of ovaries. After being picked, the pods quickly lose their presentation and quality, so they are immediately used for cooking, as well as dried, frozen and canned. They are stored in the refrigerator for no longer than two weeks (for this, the pods, without washing, are placed in a container with holes, and then placed in the lower compartment).

Drying green beans

Freshly harvested bean pods are sorted, damaged and limp ones are discarded, cut off the ends on both sides and remove coarse fiber, located along the seam. After this, the pods are cut into pieces of 2-3 cm, washed under running cold water, blanched in boiling water for 3-4 minutes and cooled, spread on a cloth. After removing excess moisture, they are laid out on baking sheets or metal sieves and dried in the oven for 5-6 hours, stirring occasionally (temperature - 60-70°C).

Harvesting bean seeds

The beans are harvested for seeds in the fall, when most of the pods have dried out and darkened. The plants are cut, tied into sheaves and hung out to dry under a canopy for 7-10 days. After this, the beans are threshed. The seeds are placed in fabric bags and stored in a dry room.

Frozen beans

Young beans are removed from the shells, blanched in boiling water for a couple of minutes, allowed to cool, dried, packaged in bags or plastic containers and frozen.

Frozen beans

Green beans are washed together with the leaves, cut off the ends, remove the tough “thread” along the seam and blanch in boiling water for three minutes. The pods are cooled, allowed to dry on a cloth, packaged and frozen (shelf life - 8-12 months).

Fermented beans

Young bean pods - 1 kg
Salt – 25-30 g
Spices (to taste)

The beans are washed, broken in half and blanched for 3-5 minutes in a 3% salt solution. After this, they are placed in a container, poured salt and spices, interlayer bean leaves and compact (if the released brine is not enough, then boiled water must be added). Place clean ones on top grape leaves, cover with a wet towel, then place a circle and a weight. The product is left to ferment at room temperature, after which it is sent to the cellar.

Sterilized beans

In green pods remove the tops, wash and blanch for 2-3 minutes in salted boiling water. Then they are placed in sterilized jars, layered with chopped herbs (parsley or dill). The beans are poured with hot water, salted to taste (brine temperature - 85°C). The jars are hermetically sealed and pasteurized for 80 minutes at 80°C.

Bean salad

Beans - 800 g
Carrots -1 kg
Sweet red pepper - 2.5 kg
Tomato juice - 2 l
Vegetable oil - 1 tbsp.
Vinegar 9% – 250 ml
Salt and sugar - to taste

The hulled beans are boiled until tender. Separately prepare the marinade from juice, vinegar and oil. Place grated carrots in it and cook for 15 minutes. Then add the pepper cut into strips and cook for another quarter of an hour. After this, boiled beans are added, boiled for 15 minutes, placed in jars and sealed.

Processing beans does not require serious effort or special knowledge, but at the same time provides maximum benefits. By investing your work, you will provide your household with nutritious and tasty preparations.