Bean dishes, recipes for preparations. Winter bean appetizer - a colorful dish for a family dinner! Interesting and original recipes for snacks with beans for the winter

These bean salads are very filling, because legumes are rich in proteins. Sealings are prepared quickly, often without sterilization. The main thing is to soak the beans for several hours in advance. Here are my favorite – golden recipes. Choose!

Delicious bean salad for the winter: recipe with photos

I love recipes with photos - simple and delicious salads with beans for the winter, it’s so easy to cook with them! The first very simple recipe is a salad with beans and tomatoes, without sterilization. We will prepare a fragrant puree from tomatoes, which will give the dish bright color and rich taste.

Ingredients:

500 g beans;
5 pcs. onions;
1 kg of tomatoes;
0.5 teaspoon ground black pepper;
1 teaspoon ground allspice;
1.5 tbsp. spoons of salt;
5 pcs. bay leaf;
2 tbsp. spoons vegetable oil(refined);
1 teaspoon of vinegar essence.

Tip: It is better to slightly undercook the beans than to overcook them. It will then “reach” the desired condition in the finished dish.

Preparation:

We begin preparing salad for the winter, canned according to a recipe that does not require sterilization, by processing the beans. It is very important to do everything correctly so that the workpiece is stored well.

Sort out the legumes, rinse, salt the liquid and pour clean water in proportions 1:2 (one part beans – two parts water). Let's leave it for 11-12 hours. I most often pour the beans in the evening and leave them overnight.

Salt the liquid again, rinse, pour in clean water and cook until the beans are ready.

While the beans are cooking, peel the onion, wash it and chop it into cubes. Fry the onion in a frying pan in vegetable oil until it turns a beautiful golden color.

Wash the tomatoes and pierce them with a toothpick in several places. Place in a bowl and scald with boiling water. Then put it in cold water for a while. The tomato skin will burst at the puncture sites and can be easily removed. Grind the tomatoes into puree using a blender or meat grinder.

Pour the tomato mixture into a saucepan, add salt to taste and set to simmer over low heat. When the puree thickens a little, add the fried onion. Let's put it out for 10 minutes.

Then add bay leaves, spices, simmer for all five minutes and add beans. The dish should then simmer for another half hour. At the end of cooking, add vinegar essence and mix.

We sterilize the jars and lids by scalding them with boiling water. Ready vegetable salad pour a ladle into jars, roll up the lids. Then turn it over, wrap it up, and leave it until it cools completely. We hide it for storage.

Like this easy recipe with a photo of a very tasty winter bean salad. You can experiment with spices and herbs and add something of your own. The preparations will be different, but still very tasty.

Beans with eggplants for the winter

I really love and appreciate blue ones, I try to add them wherever possible. I’ll tell you how to prepare a delicious winter bean salad with eggplant. An employee shared this recipe with me - her canned vegetables always turn out amazing and are a hit at any corporate event.

Ingredients for 10-12 0.5 l jars:

500 g beans (white is best);
2 kg of eggplants;
500 g bell pepper;
500 g carrots;
1.5 kg of tomatoes;
200 g garlic;
0.5 cups granulated sugar;
2 tbsp. spoons of salt;
350 ml vegetable oil;
100 ml vinegar (9%).

Note to the hostess: To prevent the eggplants from becoming bitter, sprinkle them generously with salt, leave for 10 minutes, then drain the resulting juice. You can rinse a little and drain in a colander.

Preparation:

Sort out the beans, wash them, soak them overnight in clean water. In the morning, salt the liquid, add fresh water, and boil until tender.
Peel the garlic and remove the skin from the tomatoes (according to the method indicated in the first recipe). Pass the tomatoes and garlic through a meat grinder (or chop in a blender).
Let's clean all the other vegetables. Grate the carrots. Eggplants and bell pepper cut into cubes.
Pour the tomato and garlic mixture into large saucepan, let's cook. After boiling, add sugar, salt, vegetable oil and vinegar. Stir until the mixture becomes homogeneous.
Add eggplants, peppers and carrots to the pan. As soon as the mixture boils, reduce the heat and simmer for about half an hour, stirring occasionally. Then add the beans and simmer for another 20 minutes.
Place the prepared eggplant salad into sterilized jars. Let's roll it up, turn it over, wrap it up.

After cooling, store in a cool place dark place.

Bean salad with tomatoes and peppers

I’ll tell you how to make an interesting winter appetizer with tomatoes and peppers. It is versatile and can perfectly complement any dish.

Ingredients for 5 liters of prepared salad:

1 kg beans;
2.5 kg of tomatoes;
1 kg of sweet pepper;
3-4 pcs. onions;
500 ml vegetable oil (refined);
1 tbsp. spoon of sugar;
1 teaspoon vinegar;
Salt, spices - to taste.

Preparation

Bean twist for the winter is prepared with vegetables; the recipe contains little vinegar, but the abundance of tomatoes ensures excellent preservation of the finished product.
Soak the beans overnight. In the morning, rinse and fill with fresh water.
While the legumes are brewing, let's take care of the tomatoes. Wash them, cut them crosswise, and put them in boiling water for 5 minutes. Then let's pour it in for a minute cold water, after which we can easily remove the skin. Cut the tomatoes into small cubes.
Grate the peeled and washed carrots. Processed sweet pepper cut into strips. We also clean the onion, wash it, and cut it into half rings.
Pour a little vegetable oil into the bottom of a large cauldron, add onions, carrots and peppers, fry until browned.
Drain the water from the beans and pour it into the cauldron. Add the remaining vegetable oil (500 ml in total), sugar and vinegar. Season with pepper and salt to taste. Heat until boiling, then simmer over low heat for about two hours (covered). Stir occasionally.

Note to the hostess: We check the readiness of the dish by checking the beans - if they are soft, you can turn off the heat.

How to close a salad? Ideally suited to the floor liter jars. We sterilize them, lay out the hot preparation, and screw on the lids with scalded boiling water. Turn it over and wrap it up. After cooling, put it away for storage.

Winter salad from green beans

Whenever possible, I try to stock up on recipes for green bean dishes. Its main advantage is that it cooks very quickly; there is no need to soak for hours. Salads made from green beans (as asparagus is often called) look piquant, “overseas”, and are rich in vitamins and minerals.

Ingredients:

1 kg of green beans;
700 g tomatoes;
200 g carrots;
200 g onions;
3 teaspoons salt;
1.5-2 tbsp. spoons of granulated sugar;
1.5 tbsp. spoons of vinegar (9%);
Parsley - to taste.

Preparation:

Wash the green beans, cut into 4 cm pieces. Boil for 5 minutes in salted water, cool.
Cut the onion into half rings. Grate the carrots. Fry them in vegetable oil until golden brown.
Remove the skins from the tomatoes and cut them into cubes. Place them in a saucepan, add beans, fried onions and carrots, salt, sugar, chopped parsley and vinegar. Simmer for 40 minutes, stirring.
Place the finished dish in sterilized jars and screw on the lids. That's it!

Tip: The preparation can be stewed with tomato paste, replacing tomatoes with it in proportions to your taste.

Very delicious recipes You can also watch the video of salad with beans for the winter. I offer you one of these interesting recipes.

Greek appetizer

I’ll also tell you how to make Greek salad with beans - a recipe for the winter. People also call it “Greek appetizer.” The dish turns out to be spicy, amazingly tasty, and perfectly warms you up in the cold.

Ingredients:

1 kg beans;
2 kg of tomatoes;
500 g carrots;
500 g onions;
500 g bell pepper;
250 ml vegetable oil;
0.5 cups granulated sugar;
1.5 tbsp. spoons of salt;
3 pcs. large heads of garlic;
1-2 pcs. red hot pepper pods;
1 teaspoon of vinegar essence.

Preparation:

Boil the beans soaked overnight until tender.
Grate the carrots and cut the onion into half rings. Fry.
We cut tomatoes into semicircles, bell peppers into strips.
Place beans, onions and carrots, peppers, tomatoes, sugar, and salt in a large saucepan. Add vegetable oil and simmer for about half an hour.
Five minutes before readiness, add chopped garlic, hot pepper(to taste), vinegar essence.
Place the finished snack in clean, dry jars and screw on the lids. Let's turn it over, wrap it up, let it cool.

This preservation can be stored well at room temperature in the pantry.

Salad with beans and zucchini

A bean and zucchini salad is very unusual, but surprisingly tasty and healthy. Cooked with tomato paste, it seemed to retain all the colors and aromas of summer.

Ingredients for 4-5 liters of prepared salad:

2 cups boiled beans;
3 kg of zucchini;
500 g bell pepper;
1 tbsp. spoon of tomato paste;
350 ml vegetable oil;
200 g granulated sugar;
60 g salt;
1 teaspoon ground red pepper;
1.5 tbsp. spoons of vinegar (9%).

Preparation

Soak the beans overnight and boil them in the morning until tender.
We clean the zucchini and cut it into cubes. Cut the processed bell pepper into strips.
Place beans, zucchini, peppers, spices in a saucepan or cauldron, tomato paste.
Pour in vegetable oil and simmer for an hour over low heat.
Add vinegar 5 minutes before cooking.
Fill clean sterilized jars with salad and roll up the lids scalded with boiling water.
Turn it over, wrap it up, and leave it until it cools completely.
Then we transfer it to a cool, dark place for storage.

These are such easy-to-follow and very tasty recipes for salad with beans for the winter. Prepare it, you will like it. Bon appetit!

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

Secrets of delicious winter preparations from red beans

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

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

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

Choose only high-quality beans for canning

All beans are the same size. If the grains are large and small mixed, then the seller is offering substandard or rejected goods.
The smooth surface of the beans has a pleasant burgundy tint, which indicates the absence of bugs.

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

Features of preparing winter bean preparations

To prepare delicious bean salads, you need to cook them correctly. Prolonged stewing causes the beans to sag, and quick steaming with boiling water does not give the desired softness. Therefore, the following rules should be observed:

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

Advice. Boiled and raw beans can be stored in freezer in a hermetically sealed container. From low temperatures And heat treatment legumes do not lose their beneficial properties.

Check the beans for doneness with a spoon: pull out 1 bean and press on it. If it chokes easily, it’s ready; if it’s difficult, then you should cook for another 5-10 minutes.
500 g of legumes require 5 times more water.

An important stage in preparing 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 canning for the winter

Preparing beans consists of the following steps that ensure their softness and delicate taste:

Sorting out legumes, removing substandard grains and garbage.
Washing the grains warm water, soaking them in water overnight. For 1 kg of beans, you will need 2 liters of water, 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 saucepan, filling it with water and boiling the beans for 1 hour. After this, sterilize the jars, prepare the lids and select best recipes.

Salads for the winter: beans in their own juice

For this salad you will need

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

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

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

Place the beans into the stewed mixture, and after boiling, cook for another 10 minutes, adding vinegar, seasonings and salt. After preparation, the mass is placed in jars, which are pre-sterilized in the oven. The jars 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 real classic, and to prepare it you need a kilo of beans and three tomatoes. This amount accounts for 3 tsp. salt and sugar, as well as 1 tbsp. l. vinegar for taste.

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

The beans are soaked overnight, and in the morning they are filled with 4 liters of clean water, salt and sugar are added, and they are sent to cook for 30 minutes. After this time, the beans are thrown into a colander, and they begin to make tomato puree. To make the puree, peel the tomatoes and then grind them in a blender or regular meat grinder. To make the skins of tomatoes come off easily, the tomatoes are first scalded with boiling water.

It is important to rinse the beans well

Place the puree and boiled beans into a saucepan, add one and a half teaspoons of salt, allspice and capsicum. Cook the salad for 30 minutes, then distribute it into jars.

Advice! The bay leaf is added 5 minutes before cooking, after which it is left or discarded from the salad.

Beans and vegetables for winter salad

To prepare this vegetable salad with beans you need:

Half a kilo of sweet peppers and the same amount of eggplants.
1.2 red beans, pre-soaked and boiled.
3 liters of tomato puree.
A glass of any vegetable oil.
1.5 tbsp. l. vinegar and sugar.
3 tbsp. 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 first 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 diced peppers to the puree, and add vinegar and seasonings along with the pepper. After adding all the ingredients, cook the salad for another 5 minutes.

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

Before adding to the salad, the beans must be thoroughly boiled.

Zucchini winter salad

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

Finely chop the vegetables, zucchini, onions and sweet peppers to taste and cut into strips.

Advice! Remove the top few leaves from the cabbage, and only then start shredding.

Tomato puree is prepared.
It is also worth preparing the marinade by mixing a glass of vegetable oil with 1.5 glasses of vinegar and sugar, adding 1 tbsp. l. salt. Next, boil the marinade for 1 minute.
Now you should put the vegetables in a deep cauldron, starting with cabbage and ending with onions, and at the end pour in the marinade. After 10 minutes, add boiled beans, simmer the salad for 1 hour, and then pack it into jars.

To summarize, 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 the body needs during a long winter.

In winter, bean and vegetable salads are served as an appetizer or a side dish for meat or fish. This winter preparation will become a real table decoration, bon appetit!

Preparing red bean salad: video

Bean preparations for the winter: photo

Beans are a hearty and healthy product of the legume family. Canned products based on it can be used as sauces, side dishes or dressings for soups. Once you have prepared them for winter, you can make the process of preparing main dishes easier for yourself throughout the cold season and forget about grating vegetables, cooking beans and other time-consuming tasks by adding the mixture to your favorite recipes.

Salad with beans for the winter contains an increased amount of valuable protein contained in this product. And the additional ingredients included in the composition, for example, vegetables and herbs, provide the body with fiber and those vitamins that are preserved after heat treatment. Finished product based on them, it provides the body with the required energy and strength, the need for which in winter is even higher than in other seasons.

For you, we have collected here the most popular and best recipes for winter salads with beans. So that you, without spending a lot of time searching, choose something for yourself.

With beans, tomatoes and carrots

Recipes for most salads with legumes contain similar ingredients, differing slightly in quantities and ratios. We offer you a classic version of this dish. Sweet, juicy vegetables and beans can be used as a topping for your favorite soups or as an independent snack.

We will need:

Beans – 1 kg;
Carrots – 1 kg;
Tomatoes – 2.5 kg;
Garlic – 1 head;
Sweet pepper – 1 kg;
Vegetable oil – 260 grams;
Salt – 2 tablespoons;
Sugar – 1 tablespoon.

Preparation:

We wash the tomatoes, scald them and remove the skin. Then grind in a blender, meat grinder or three through a sieve;
We sort the beans, rinse and fill with cold water. Let it brew for 10 hours;
Wash the pepper, remove the tail and all the seeds, and then chop it into slices or half rings;
Remove the skins from the onions and wash them. Dry lightly with a towel and cut the onions in half. After which we chop the halves into half rings;
Wash the carrots thoroughly with a sponge, remove the peelings, then grate them on a coarse grater;
Peel the garlic, wash it and press it in a press. Can be ground in a blender;
Pour the oil into a thick-walled pan, heat it and pour in the tomato pulp and soaked beans (without water). Cook everything together over low heat for 60 minutes;
Separately, fry the carrots and onions in a frying pan. Then add the roast to the tomato-bean mixture and mix.
Add sugar, pepper and salt, boil for another 20 minutes;
At the very end we add garlic mass, boil for another three minutes. Everything is ready, you can roll salads with canned beans into jars.

Beans, cabbage and zucchini

Except classic options, there are also alternative recipes, for example, with cabbage and zucchini, which can be changed to eggplant. The rest of the dish is similar to the classic one, however general impression will be different. We suggest you preserve beans this way.

We will need:

White beans – 2 cups;
Young zucchini (eggplant) – 1.7 kg;
Durum cabbage – 1.5 kg;
Durum tomatoes – 1 kg;
Sweet pepper – 1 kg;
Onions – 6 pcs.;
Sugar – 1 ½ cups;
Vegetable oil – 400 ml;
Vinegar - a tablespoon;
Pepper powder – 2 tsp;
Salt – 1.5 tbsp;
Sugar – 2 tbsp.

Preparation:

Beans will take longer to prepare a salad, so we'll start with them. First, let's sort it out, rinse it and pour water 1:2, where the last number is liquid. Let's leave it overnight, and in the morning we'll change the water to fresh water and let it cook until it's almost completely done (but not quite);
The next stage is cabbage. Remove from fork upper leaves, let's cut bottom part(the best ones are there thin leaves) and chop it very finely;
Wash the pepper pods and clean them of all excess (core, seeds and stalk), then finely chop them;
Wash the zucchini, cut off the skin and chop into circles. If the vegetables are large, then cut them into any other convenient smaller shape;
We wash the tomatoes and remove the skin after scalding. Grind the remaining pulp with a blender or meat grinder;
Peel the onion, wash it and cut it into half rings;
Recipes for salads with beans differ in preparation methods; in our case, it is necessary to prepare the marinade before cooking.
Mix vegetable oil with spices and vinegar, add sugar and salt;
Pour the marinade into a deep, thick-walled pan, add the prepared vegetables: cabbage, zucchini, peppers, tomato mixture and onions. At a low boiling level, cook everything a little more than an hour. Then pour in the main ingredient, mix and simmer for another ½ hour. Salads with canned beans are ready, you can distribute them into jars and wrap them.

Beans in tomato sauce

A classic dressing for any tomato soups and even cabbage soup - recipes for beans and tomatoes are multifaceted, so you can use them at your own discretion, without looking at the wishes of the authors of the dishes. This appetizer would look good as an additional ingredient to stewed vegetables.

We will need:

Large onion – 5 pcs.;
Sweet firm tomatoes – 1 kg;
Bay leaf – 5 leaves;
Black pepper – ½ tsp;
Salt – 1 ½ tbsp;
Allspice – 1 tsp;
Vinegar essence – 1 tsp;
Sunflower oil – 2 tablespoons.

Preparation:

Let's start with the longest component in terms of preparation - beans. We sort out the kernels, wash them and fill them with water for 11 hours or overnight. Then drain the liquid, rinse again and add clean water. Boil;
Remove all the skins from the onion and chop as finely as possible;
Then heat the frying pan, take a little vegetable oil and fry the onion until bright golden;
We wash the tomatoes, pierce them in several places and scald them. The skin will burst at the puncture sites. We easily remove it and turn the remaining mass into tomato puree. Add salt to your taste and cook over medium heat;
Let the tomatoes boil down a little, add the onion and simmer until done;
Add bay leaves and spices, boil everything together for about five minutes and add beans. After this, let’s leave it to cook for another half hour;
Now the salads with canned beans are ready, you can sort them into jars and wrap them.

Beans and mushrooms

There are various recipes canned beans for the winter, but most of them are based on a combination of legumes and vegetables. In this case, we suggest adding a non-classical ingredient - mushrooms, which will add piquancy and originality to the winter salad.

We will need:

Beans – 1 kg;
Fresh mushrooms (preferably champignons or boletus) – 1.5 kg;
Strong tomatoes – 3 kg;
Carrots – 1.4 g;
Granulated sugar – 10 grams;
Vegetable oil – 180 ml;
Vinegar (9%) – ½ cup;
Salt – 25 grams;
Peppercorns – 4 pieces.

Preparation:

As in previous recipes, we start the salad with beans. We sort and wash the grains, soak for a long time - overnight or half a day. Then rinse, change the water to fresh water and cook for 50 minutes. Let the remaining liquid drain;
While the beans are cooking, let's prepare the mushrooms. We go through them, removing leaves and forest debris, cutting off the roots, leaving about 2 cm on the stem. We rinse well, paying special attention to the caps. If we use champignons for the salad, they need to be cut. Boletus and other small mushrooms can be left as is;
We wash the tomatoes, make several punctures and scald them. Then we easily remove the cracked skin. Grind the pulp into puree using a meat grinder or blender;
We scrub the carrots from the ground, remove the peelings, then grate them;
Mix mushrooms with vegetables in a thick saucepan, add granulated sugar and salt, season with pepper and add oil. Mix everything and put on medium heat. Cook, stirring, for about half an hour;
Then add the beans and simmer for the same amount;
Then comes the turn of vinegar, which is included in almost all canning recipes. Pour it in and boil for another 5 minutes. Salads with canned beans are ready, you can pour them into glass containers and roll up the lids.

Spicy salads with beans

And this option winter salad It will certainly appeal to lovers of “hot” food, or more precisely, very spicy. The composition of the dish is classic, but the addition of hot, angry pepper radically distinguishes it from previous recipes. If you prefer spicy food, this recipe is for you.

We will need:

Beans – 900 grams;
Onion – ½ kg;
Hot pepper – 2 pods;
Sweet pepper – 900 grams;
Tomatoes – 2.3 kg;
Sugar – 1 glass;
Vegetable oil – 1 ½ cups;
Salt – 3 tbsp;
Vinegar essence – 1 tsp.

Preparation:

Let's start cooking salad with beans for the winter with the main component in the dish. We sort out the grains, rinse them, then pour in 1:4 water and leave to soak overnight. In the morning, drain the water and rinse it clean. And then pour in fresh water and let it cook;
Remove the skin from the tomatoes. This will be very easy to do after scalding and pre-piercing the vegetables.
Then finely chop the pulp. If you don’t want to mess with it, throw everything in food processor and quickly grind into puree;
Wash the hot peppers and remove the seeds. Otherwise it will be too spicy;
Remove the shell from the garlic. Then we grind it together with hot peppers in a blender;
We wash the carrots from the ground, cut off the skin and chop them on a grater;
We also peel the onion and finely chop it into pieces;
Wash the bell peppers well, remove all excess (seeds and stem with core) and cut into slices;
Add salt, sugar, butter to the tomato mince and place on a medium-intensity burner. Let it cook for half an hour;
Throw in the beans and cook for the same amount;
At the same time, fry the sweet pepper with carrots and onions (separately);
Add the roast to the carrots and tomatoes, add hot garlic paste with hot pepper, stir and let simmer for 15 minutes;
Add vinegar and boil everything together for about 5 minutes. Now the salads with beans are ready, they can be laid out and rolled up.

All bean salads prepared using the canning method are stored in the same way, as required by their recipes. Namely: after twisting the jars, you should wrap them in a warm blanket, turn them “on your head” and leave them like that until the mixtures have cooled completely. After this, the containers with the prepared dishes are put into a dark, cold place (basement, refrigerator, cellar) for further storage. If this process is disrupted, there is a high risk that the salads will ferment and the lids will swell and “fly off.”

In winter, taking a jar of beans with vegetables, you can prepare a salad, soup, and main course. Therefore, prepare as much of this goodness as possible. Cooking beans with vegetables at home is as easy as shelling pears.

INGREDIENTS

Beans 1 Kilogram
Onions 1 Kilogram
Carrots 1 Kilogram
Bell pepper 1 Kilogram
Tomato juice 3 Liters
Vegetable oil 0.5 liters
Vinegar 100 Milliliters
Salt 2 tbsp. spoons
Sugar 3 tbsp. spoons
Ground black pepper – To taste

Description of preparation:

How to cook beans with vegetables for the winter? I'm telling you. I recommend soaking the beans prematurely to speed up the cooking process. And, of course, prepare jars for preservation. For me, the most convenient ones are half-liter ones. In winter I opened it and ate it in one go. Just enough for the whole family! Now let's get down to preserving: 1. Boil the beans until half cooked. 2. Wash and peel all vegetables. Grate the carrots, cut the onion into cubes, and cut the bell pepper into strips (but don’t cut them too small). 3. Place all vegetables in a frying pan with a small amount of vegetable oil and stir. pour tomato juice over them and simmer for about 20 minutes. By the way, you can also prepare tomato juice yourself. To do this, you need to peel the tomatoes; you can easily do this by pouring boiling water over them, and then grind them in a meat grinder or blender. 4. B stewed vegetables add beans, vegetable oil, salt, sugar. Pepper to taste. Leave to simmer for another 15 minutes. 5. Add vinegar and bring to a boil. Then you can pour it into pre-sterilized jars. Be sure to leave it under a blanket overnight and then store it in a cool, dark place. At the end you should get 5.5 liters of beans with vegetables. Beans and vegetables are ready for the winter. Bon appetit! Have a delicious winter evening :)

Beans with vegetables for the winter - recipe with photo on

Bean preparations for the winter: 8 best recipes

The benefit of beans is their versatility: they contain almost everything a person needs for normal life. 75% of this culture consists of proteins 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, although the only one is that it causes excess gas formation. To eliminate the unpleasant consequences of its use, it is recommended to add savory or mint to the water when cooking.

Beans are not only used to prepare soups, side dishes and snacks: they make wonderful canned salads. So that you can see this, we have selected 8 recipes for bean preparations for the winter.

Canned beans in tomato with vegetables

1.2 kg fresh (not dried) beans;
3 teaspoons salt;
2-3 large onions;
1 kg of tomatoes;
1 teaspoon ground pepper;
5 bay leaves;
½ teaspoon allspice;
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. Scald the tomatoes with boiling water and remove the skin. Boil the peeled tomatoes with salt until soft, mash with a masher.

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

Canned beans with vegetables in tomato sauce

You will need:

1 kg of shelled beans of tender ripeness;
300 g carrots;
200 g onions;
100 ml tomato paste; for filling with 1 liter of water;
1 teaspoon each of salt and sugar;
100 ml vegetable oil;
ground black pepper and red paprika to taste.

Fill the peeled beans with water so that it is 2-3 fingers higher than the surface of the beans.

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

Drain the bean broth 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 into half-liter jars. Sterilize for 20 minutes. Spicy lovers can add garlic and sweet pepper to this preparation.

Canned beans for the winter

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 tbsp. spoon of sugar;
1 liter of tomato juice;
200 ml vegetable oil;
100 ml vinegar 9%.

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

Beans with vegetables for the winter

3 liters of tomatoes, minced;
1.2 kg of boiled beans;
500 g eggplants;
600 g sweet pepper;
1.5 cups vegetable oil;
1.5 tbsp. spoons 9% vinegar;
1.5 tbsp. Sahara;
3 tbsp. spoons of salt.

Pour the tomato puree into a saucepan, add butter, salt, sugar, cook for 15 minutes. Place 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. Place in sterile jars and seal.

Canned red beans

2 kg of red beans;
2 kg carrots;
5 kg of tomatoes;
2 kg of onion;
2 kg of sweet pepper;
600 ml vegetable oil;
2 cups garlic;
4 pods of hot pepper;
vinegar (9%), salt, sugar to taste.

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

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

Place 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 until completely cooled. Store the workpiece in a cool place.

Winter beans with vegetables

At 5 liter cans you will need:

3 kg of ripe tomatoes;
1 kg each of sweet bell peppers, onions and carrots;
3 cups beans;
1.5 tbsp. Sahara;
1.5 tbsp. vegetable oil;
2 tbsp. spoons of salt;
2 teaspoons 70% vinegar essence.

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

Canned White Beans

1 kg beans;
3 kg of tomatoes;
500 g each of onions, carrots and bell peppers;
2 small pods of hot pepper;
1 tbsp. sugar and vegetable oil;
1 teaspoon freshly ground black pepper and salt to taste;
6 bay leaves;
2 tbsp. spoons of vinegar (9%).

Soak the beans overnight, then boil until half cooked. Pass other vegetables through a meat grinder. Salt, add vegetable oil, pepper and bay leaf. Simmer from the moment of boiling for 20 minutes, then add the beans and simmer again for 20 minutes. At the end of cooking, add vinegar. Place the hot mixture in sterilized jars and cover with a warm cloth for 3-4 hours.

Canned beans with tomatoes

1 kg beans;
4 kg of tomatoes;
800 g sweet pepper;
1.2 kg of onion;
0.5 l sunflower oil;
0.4 kg sugar;
salt, red hot pepper.

Soak the beans for a day. In the morning, wash all the vegetables. Peel the onion and remove the seeds from the pepper. Then cut the onion into rings, tomatoes into slices, and pepper into strips. Place vegetables in enamel pan and cook for half an hour. Add beans, salt and sugar, stir, cook for 50 minutes.

5 minutes before readiness, sprinkle with a small amount of hot pepper and stir. Place the finished salad in heated sterile half-liter jars, cover with lids and sterilize for half an hour at 85 degrees. Roll up, cool and store in a cool place.

Bean preparations for the winter: a selection of proven recipes

Do you like bean preparations for the winter? Then roll up your sleeves and go to the stove, “conjure” canned and pickled salads.

Preparing beans and vegetables for the winter

Homemade beans and vegetables are a great way to always have a ready-made dish on hand. Beans and vegetables prepared for the winter serve as a wonderful ready-made snack, and if reheated, they will also become a wonderful side dish. This dish is suitable for those people who do not eat meat, and for lovers of meat delicacies it will serve as a wonderful addition to soups and stews.

From the finished product it will be possible to prepare a mass interesting dishes– starting from soup and ending with delicious and satisfying pies. If you are a bean lover, then be sure to prepare more of this snack. For storage, you can use a shelf in the kitchen or pantry - despite the fact that it is prepared without adding vinegar, it stores well at room temperature. This very simple recipe delicious preparation will help you prepare several jars in just a few hours.

This amount of food is usually enough to prepare seven half-liter jars, so try to prepare such a quantity that you have enough clean jars.

You can take white or red beans - as you wish.

We sort out the beans and wash them in running water and transfer 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 off the excess water. The prepared beans should not be wrinkled; if you come across one and there is no more water, add water and leave for a few more hours.

Wash the beans again, add clean water and cook over medium heat until tender. Don't forget to skim off the foam. Until the beans are completely cooked, they do not need to be salted. While the beans are cooking, you need to prepare the vegetables.

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

Wash and peel the carrots, cut into thin strips or grate on a fairly coarse grater. Add carrots to the onions or fry them separately - as desired.

To make the beans more flavorful, add sweet bell pepper to them. 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 them lightly crushed, wash them in cold water, cut them into halves and three on a coarse grater. This will save you the double work of peeling and chopping finely.

When the beans are ready, drain the excess water - you can carefully transfer the beans to a more convenient container 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.

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

After all the vegetables are well cooked, you will need to add salt and sugar - it is best to add gradually, remembering to taste. If necessary, the amount of salt and sugar can be reduced or increased - do it to your taste. Place the hot beans and vegetables into prepared jars.

We immediately turn the jars with the hot snack upside down and wrap them well. Leave until it cools completely and after that you can consider the homemade preparation - beans with vegetables for the winter - ready to eat. You can serve beans with vegetables as a cold appetizer, or you can reheat them.

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

Preparing beans with vegetables for the winter

Homemade beans are stored very well for a long time. It can be served both cold and hot, and can also be used to prepare other dishes.

Beans with vegetables according to the monastery recipe for the winter

Good day, dear readers and guests of the Tasty Recipes site!

Have you ever canned beans for the winter? I want to offer bean lovers a very tasty recipe. homemade. At least you can eat dry beans all year round, believe me, bean salad. cooked with vegetables for the winter. much tastier. And especially since you should prepare a couple of jars of such a tasty snack that in winter will help you cook the same red borscht with beans faster than usual, or just open the jar and have a snack? Nourishing, tasty and healthy.

This vegetable salad with beans for the winter is also called lecho with beans by many. After all, lecho is tomatoes, sweet peppers and onions. And in addition there can be various fillers, for example, rice or the same beans. By the way, vegetable salad with rice. also an excellent and very tasty snack.

For vegetable salad with beans we need:

beans - 0.7 gram jar,
onions - 600 gr.,
carrots - 0.5 kg.,
tomatoes - 2.5 kg. or 2 liters of juice,
sweet bell pepper - 1 kg.,
garlic - 3 medium heads,
rast. oil - 150 ml.,
rock salt - 2 tbsp. spoons, with a small slide,
sugar - 3 full teaspoons,
vinegar essence 70% - 1 tbsp. a spoon or a little less.

how to prepare vegetable salad for the winter with beans

As usual, let's start preparing the salad by preparing necessary products. And first of all, you need to deal with the beans. To make it cook faster, it is advisable to soak it in cold water for a couple of hours. This is what we will do now.

1. In a large bowl or saucepan, rinse the beans well and remove any debris. Then fill with plenty of clean cold water. It is advisable to soak the beans in advance. My beans were small, so they swelled quickly and cooked in literally 20 minutes. Cook the beans until half cooked in lightly salted water. After the beans boil, I drain the first water, rinse it and then cook the beans in clean water to the desired readiness.

2. While the beans are cooking, let’s move on to the vegetables. We peel the carrots, remove the peels from the onions, and remove the stalks and membranes with seeds from the bell peppers.

We wash all these vegetables, along with tomatoes, under running water.

I do it one by one. In a large cauldron, I heat the plant. oil and first fry the onion for 5 minutes, stirring constantly. Then I add chopped carrots. And I also simmer it for 5 minutes.

Then I add the diced pepper. The pepper stewing time is the same.

Next I add tomato juice, passed through a special meat grinder, without seeds and skin. I put this tomato juice in jars. But this is not necessary. Tomatoes can be finely chopped by removing the stem or minced in a regular meat grinder. Simmer all vegetables with tomato juice for 15-20 minutes.

3. By this time, our beans are almost ready. We drain the water from the container in which the beans were cooked and add it to all the vegetables in a common pot.

Mix everything thoroughly, add salt, sugar, chopped garlic. And simmer the beans with vegetables for 5 minutes. Then add vinegar essence and boil again for 5 minutes. Our vegetable salad with beans is all ready for the winter. All that remains is to put it in jars and that’s it.

4. Prepare jars with lids in advance or while the salad is being prepared. This time I prepared the container differently. I boiled water in the kettle, removed the lid and put in a simple enamel colander. Reduce the heat under the kettle to minimum and sterilize one jar at a time (neck down) for 3 minutes. I steamed the lids with boiling water. Then, one at a time, we pour our hot vegetable salad with beans into hot jars for the winter and seal them tightly with tin or screw lids.

It depends on what kind of banks you have. Now carefully turn the jars of salad over, lids down, and wrap them in a blanket. Leave the salad to cool at least overnight.

We take the cooled jars of vegetable bean salad to the cellar or basement. This salad will be perfectly preserved until winter and on the shelves of your favorite pantry, along with the rest of your preparations!

I wish you successful preparations for the winter and all the best to you!

Delicious vegetable salad for the winter.

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Beans with vegetables for the winter. Most popular options

Beans with vegetables for the winter: recipes

– red dry beans – 1 kg

– vinegar essence – five spoons (teaspoons)

– granulated sugar – 25 g

– sweet pepper, carrots – 500 g each

– onion – 500 g

– refined sunflower oil – 400 ml

– carrots, onions – 1 kilogram each

– sweet peppers – 1 kg

– vegetable oil – half a liter

– acetic acid– 100 ml

– granulated sugar – 3 tablespoons

– ground black pepper

Beans with vegetables for the winter with photos:

– fresh beans– 1.25 kg

– salt – 3 teaspoons

– ground pepper – teaspoon

– vinegar – 1 spoon (teaspoon)

– laurel leaf – 5 pcs.

You will also like a simple salad with beans.

Beans with vegetables for the winter photo recipe.

– carrots – 300 g

– onion – 200 g

– tomato paste – 95 ml

– granulated sugar, salt – a teaspoon

– red paprika, ground black pepper

– tomato juice – tablespoon

Well, what if suddenly again
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Among the variety of preserves, there are preparations that can be used not only as a side dish, but also as an ingredient for preparing other dishes. The latter also includes a salad with beans for the winter. This hearty and nutritious snack with bread can easily replace dinner. And if you suddenly want borscht, and there are no beans at home, you can safely add salad to the pan. The borscht will not suffer one bit from this, but on the contrary, it will acquire additional taste. In addition, the cooking time will be significantly reduced.

Experimenting with ingredients experienced housewives created and brought to life a lot of very delicious recipes salad with beans for the winter. Adding different vegetables to the appetizer allows you to play with taste and makes the salad less rich.

To make the beans cook faster, they should be soaked the day before canning (overnight).

Traditional salad with beans

To prepare 5 liters of salad:

The readiness of the salad is determined by the state of the beans: if the beans are soft, you can turn them off.

Beans with vegetables

Preparing the salad will not take much time if you first boil a kilogram of beans.

While the beans are boiling, you can do the vegetables:

Beans in tomato sauce

This salad is very similar to store-bought beans, which housewives often buy for borscht. However, due to the fact that tomatoes with pulp are used instead of tomato juice, the sauce is thicker.

To make 4.5 liters of canned bean salad, you should:

Greek salad with beans

Traditionally, red beans and chili peppers are used to prepare this appetizer in the amount necessary to make the salad spicy. For those who do not like hot dishes, you can add very little chili for taste. Greek salad for the winter with beans it turns out very tasty, and the red fruits and vegetables make it also festively beautiful.

First of all, you need to prepare the beans:

Now start preparing the vegetables:

Now you can start cooking directly canned salad with red beans:

Bean salad with beets

A jar of such a snack will serve not only delicious side dish for mashed potatoes, but will also help out when preparing first courses. For the winter, beet salad with beans can be added to borscht instead of fresh vegetables. The specified amount of ingredients should yield approximately 6.5 liters of finished product.

Step-by-step preparation:

Bean salad with zucchini

Beans, although healthy, are a little heavy food for the stomach. To make the appetizer lighter, you can add young zucchini or zucchini to it and make a winter salad with beans and zucchini.

For the salad you will need:

2 tbsp. sugar beans;
1 liter of tomato juice;
3 kg of zucchini;
200 g butter;
500 g bell pepper;
a glass of sugar;
to taste - salt and pepper;
1 tbsp. l. vinegar.

Soak the beans overnight and boil until tender the next day.

Cut the zucchini into large cubes so that they remain whole during cooking. You don’t have to cut off the peel if the vegetables are young.

Cut the pepper into not very thick slices.

Place the chopped vegetables in a large cauldron, pour tomato juice on top and simmer for 40 minutes (over medium heat). During this time, the juice released by the zucchini will evaporate. Next, turn on the burner and simmer the salad for 20 minutes.

When the mixture becomes thicker, add the prepared beans, butter and sugar (salt and pepper to taste). Boil for another 10 minutes and add vinegar. After 2 minutes, turn off the burner, put the salad in jars and roll up.

A salad with beans for the winter is not only a hearty appetizer, but also an excellent preparation for first courses, which will help you cook them quickly. Experiment, add other vegetables to the beans, and enjoy your meal!