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Beans are among the ten most useful foods. It contains many substances necessary for the full functioning of the body. These are vitamins huge assortment, a large amount of carbohydrates that feed our energy, starch, proteins. As for minerals, almost everything necessary for life is present in beans.
Therefore, if you often have bean dishes on your table, then maintain good mood and good spirits will be easier for you. And you can cook plenty of bean dishes. We will now focus on ways to harvest beans for the winter.
Beans sometimes grain and leguminous, or, as they like to call it, - asparagus. All types of beans can be canned.
If you are going to work with grain, then choose the variety and color of the beans yourself, which one you like. But look carefully at how it looks. Good, healthy grains should be smooth, undamaged, and have a beautiful, shiny sheen.
For canning green beans, you need to choose juicy, strong pods no more than 9 cm long, milky ripeness. At this stage, there are no bulges on the pods from the grains sitting inside, and they break with a characteristic crunch. There should be no stains or damage on them.
The pods are rolled up both whole and cut into pieces.
Whatever beans you are going to harvest, the jars for this are equally thoroughly washed and sterilized, as are the lids.
Beans for the winter "Natural", marinated
marinade ingredients
Water, 1 l
Sugar, 40 g
Salt, 40 g
Vinegar 70%, 1 tsp
Black pepper in peas
Carnation
Other spices - optional
1. Pour beans in a saucepan with water, covering it completely and even in excess, because part of it will be absorbed into the grains during cooking, and part will evaporate.
2. We immediately throw everything that is supposed to be into the water and set it to heat. Cook for 1½ hours, shortly before the end, pour in the vinegar.
3. We distribute the beans with marinade in jars and roll them up. Wrap it up and keep it that way until it cools down.
Harvesting from green beans "Simple, but with taste."
1. We cut off the tails of whole pods, put their liter jars.
2. We throw salt into each jar, 1 tablespoon, and fill it with water for 1/3 of the jar.
3. We set to sterilize, and continue this process for 3 hours, counting from the moment of boiling.
4. Roll up.
Canned white beans with parsley and dill
Ingredients
White beans, 1 kg
Parsley, 3 bunches
Dill, 3 bunches
Ripe tomatoes, 1 kg
1. We pre-soak the beans for 5 hours, it is convenient to do this at night.
2. After draining the water, rinse the beans under running water and dry slightly.
3. Pour salted water into the pan and cook the beans in it until half cooked.
4. Three tomatoes on a grater, add salt and pepper the resulting mass. Stir in the chopped herbs.
5. We heat the tomato mass, bring it to a boil and make it languish over low heat.
6. We place semi-finished beans in jars, making sure that 3-4 cm of space remains unfilled in each jar. We fill it with tomato mass in a state of boiling.
7. We subject the jars to sterilization for 80 minutes.
8. We roll up the banks. We turn them over and wrap them up - let them cool completely in this position.
Snack for the winter in jars "I want supplements", from beets and green beans
Ingredients
Green beans, 700 g
Onion, 250 g
Garlic, 70 g
Sweet peppers, 250 g
Tomatoes, ½ kg
Beets, ½ kg
Parsley, 1 bunch
Vegetable oil, 1 tbsp
Vinegar 6%, ½ tbsp
hot pepper
Spices
1. Cooking vegetables: cut the beans into cubes, three large beets, onions and Bell pepper chop, chop the greens, grind the tomatoes in a meat grinder.
2. We take a pan, and directly in it we pass the onion in oil for 10-15 minutes. Pour tomato puree and vinegar here, put salt and sugar, straws of sweet peppers, chopped garlic and chopped herbs.
3. We heat this mixture, stirring, and pour the beans and beets into it.
4. Cook everything together for at least an hour, with a slow boil, under the lid, stirring occasionally.
5. Lay out in banks and roll up.
Beans, canned in their own juice
Ingredients
Beans, red or white, 1 kg
Carrots, ½ kg
Onion, ½ kg
Vinegar 9%, 3 tbsp
Vegetable oil, 250 g
Allspice
Carnation
1. We soak the beans for a long time, preferably overnight, but you will have to change the water several times.
2. In the morning, wash the beans under running water, boil until fully cooked, but do not overcook.
3. Cut the carrot into semicircles, and the onion into half rings.
4. We take a large saucepan, and first simmer the carrots and onions in it for 20 minutes.
5. Add beans to the pan, let it simmer in oil for 5-10 minutes.
6. Pour in vinegar, put salt and spices, cook after boiling for 2-3 minutes.
7. Fill jars with beans, sterilize for 20 minutes, roll up.
8. Banks, turning over, wrap up for a day.
Salad "Memories of Summer", from asparagus beans, with eggplant, recipe
Ingredients
String beans, 1.2 kg
Eggplant, ½ kg
Sweet peppers, 600 g
Ground tomatoes, 3 l
Salt, 3 tbsp
Sugar, 1½ tbsp
Vegetable oil, 1½ tbsp
Vinegar 9%, 1½ tbsp
1. We put a saucepan on the fire, pour tomato puree into it, throw salt and sugar there, pour oil and a bite and heat to a boil. Let it simmer for 15 minutes.
2. Add beans to the pan, wait until it boils, and cook for 20 minutes.
3. Cut the eggplant into cubes, add to the pan. After boiling, cook for 20 minutes.
4. Cut sweet bell peppers into strips, repeat cooking for 20 minutes.
5. We place in banks, roll up. We wrap, turning the jars over.
String beans "Piquant"
Ingredients
Green beans, ½ kg
Garlic, 2 cloves
Sugar, 1 tsp
Mustard seeds, 1 tbsp
Vinegar 9%, 4 tbsp
Vegetable oil, 2 tbsp
Water, 100 ml
1. Crush the garlic, mix with sugar and salt, with mustard seeds. Pour vinegar and oil, water, and mix again.
2. Cook beans until cooked, let cool.
3. We tightly pack the boiled beans into a jar with a capacity of ½ liter and pour the marinade over.
4. We sterilize for 15-20 minutes, after which we immediately roll up.
Beans in tomato sauce, canned for the winter
Ingredients
Beans, 1 kg
Salt, 3 tsp
Sugar, 2 tsp
Tomatoes, 3 kg
Hot pepper, ½ pod
bay leaves, a few
Allspice, 10 peas, chopped
1. Wash the beans thoroughly and soak for 4 hours.
2. Having drained the water, put the beans in a saucepan and pour fresh water, 4 liters. Pour all the sugar and half the salt, put on fire.
3. Cook slowly, stirring, ½ hour. Throw the beans in a colander.
4. Scald the tomatoes and remove the skin from them. Then grind in a meat grinder.
5. In an empty pan, load the tomato puree and beans, throw the remaining half of the salt, allspice and bitter pepper, finely chopped.
6. Bring the mixture to a boil and slowly cook for 20-30 minutes, loosely covering the pan with a lid and stirring the brew. A few minutes before the time expires, put the bay leaf.
7. Distribute the mixture into jars, roll up. We turn over the banks and wrap them up.
Note: if we talk about the appearance of the workpiece, then in red tomato sauce white beans look better. But this is a matter of taste.
Delicious preparation: red beans, canned with vegetables
Ingredients
Beans, 6 tbsp
Onion, 2 kg
Carrots, 2 kg
Tomatoes, 3 kg
Hot pepper, 1 pod
Dill, 2 bunches
Sugar, 2 tbsp
Salt, 2½ tbsp
Vinegar essence, 1 tbsp,
Vegetable oil, ½ l
1. Cook beans soaked overnight for 1 hour. During this time, it will reach half readiness.
2. Cooking vegetables: three carrots on a Korean grater or just cut into strips; onion cut into half rings. Fry onions and carrots.
3. We grind hot pepper in a meat grinder along with tomatoes, chop the greens.
4. Pour tomato puree into a saucepan, put fried onions and carrots, heat, and then cook slowly for 15 minutes.
5. Add beans and everything else to the tomatoes, bring to a boil and cook for ½ hour.
6. We place the brew on the banks and roll up. We turn the jars over and wrap them.
"Country secrets" - marinated green beans
Ingredients per 1 liter jar
Green beans, 600 g
Dried parsley, 2 g
Dill, 50 g
Horseradish, 2 g
Black pepper, 5 peas
Carnation, 2 buds
Cinnamon, 3 g
Water, 1 l
Sugar, 20 g
Salt, 25 g
Vinegar 70%, 15 ml
1. Cut the pods into pieces 3 cm long, blanch them in boiling water for 2-3 minutes.
2. We lay out the pieces of beans in jars, interspersed with spices. We put it tightly.
3. Prepare the marinade, boil for 10-15 minutes. We filter through cheesecloth, then pour vinegar into it.
4. Fill the jars with marinade and put on sterilization. Its time depends on the capacity of the jar: 3l - 15 minutes, 1l - 8 minutes, ½ l - 5 minutes.
5. We roll up the jars immediately after the end of sterilization, wrap them up.
Pickled asparagus beans
Ingredients:
String beans, or asparagus, 1 kg
Water, 1 l
Vinegar 6%, 70 ml
Sugar, 100 g
Salt, 1 tbsp
1. Cut the beans into pieces, blanch for several minutes in boiling water.
2. We take ½ - liter jars, put the pieces of beans in them.
3. Cook the marinade and pour the beans.
4. We sterilize the jars for about 15-20 minutes, roll them up. Then we turn over.
Asparagus beans "Favorite", with bell pepper
Ingredients
Green beans, 2 kg
Garlic, 70 g
Bulgarian peppers, 250 g
Parsley, 2 bunches
Salt, 70 g
Sugar, 100 g
Vegetable oil, 150 ml
Vinegar 6%, 1 tbsp
Water, 700 ml
1. We clean the beans from veins. If the pods are large, cut them into small pieces. Small ones are left intact. Grind the garlic, chop the greens, cut the bell pepper into strips.
2. Cook the marinade. We put garlic, pepper and herbs in it, let it boil again.
3. Dip the beans in the marinade, bring to a boil. We cook 35 minutes. By the end of cooking, the beans should sink to the bottom of the pan and hide completely in the marinade.
4. We roll everything into banks.
Beans "Peppercorn", green beans, with tomatoes
Ingredients:
Green beans, 1 kg
Tomatoes, 1 kg
Hot pepper, 3 pods
Garlic, 250 g
Salt at the rate of 50g per 1kg of the mixture
1. Blanch the beans, removing the veins, 1-2 minutes in boiling water. Drain the beans in a colander and let dry.
2. We grind bitter pepper and garlic in a meat grinder, put salt to them.
3. We take a large sterilized jar, fill it in layers: the first layer is garlic mixture, the second is fresh tomatoes, cut into slices, and the third - beans. So we put it to the top, cover it with a clean cloth and press down with oppression.
4. Leave the jar in this position for 1 week.
5. We place the contents of the jar according to liter jars, sterilize them for 20 minutes. Roll up and wrap - let cool longer.
Salad for the winter "Autumn Kaleidoscope" with green beans
Ingredients
Green beans, 250 g
Carrot, 250 g
Sweet peppers, ½ kg
Strong ripe tomatoes, ½ kg
Leek, 250 g
Zucchini, 250 g
Cauliflower, 250 g
Water, 1 l
Sugar, 2 tbsp
Salt, 1 tbsp
Citric acid, 2 tsp
dill seed
1. Blanch chopped beans for 1-2 minutes in boiling water.
2. Divide into inflorescences cauliflower, cut the leeks into slices, and cut the carrots and zucchini into cubes. All this together is also subjected to blanching for 2 minutes.
3. Dip in boiling water and pepper with tomatoes (we first get rid of the seeds and jumpers), cut the pepper into rings, and the tomatoes into thinner circles.
4. We mix all the vegetables and place them in jars with a capacity of 1 liter.
5. We prepare the filling from all the components proposed in the recipe, except for garlic. The filling must boil.
6. Putting the prescribed amount of finely chopped garlic in each jar, pour them with hot filling.
7. We put the jars for 25 minutes to sterilize. Roll up.
Have you ever cooked beans for the winter? Completely wrong! Canned beans turn out to be very tasty and satisfying, and thanks to their excellent compatibility with different vegetables, you will get a large number of all kinds of blanks. Beans for the winter can act both as a salad, and as a full-fledged side dish, which is perfect for cereals, meat, poultry and fish. Moreover, such preservation can even also be used to prepare salads, soups or stews, which will allow housewives to significantly save valuable time.
Canning allows you to save up to 70-80% of vitamins and minerals in legumes, so beans for the winter can be considered very useful product. Due to the high content of minerals such as potassium, sodium and iron, beans have a positive effect on work. of cardio-vascular system, and the protein present in its composition is equivalent to meat in its nutritional value. Why not alternative source protein? A lot of beans and vitamin E, which has antioxidant properties, slows down the aging of the body and maintains the beauty of the skin, hair and nails. Also, beans help regulate blood sugar levels, normalize kidney function and reduce the likelihood of tumor formation. By the way, some scientists believe that red beans have slightly greater health benefits than white beans. It is worth noting separately green beans- with its nutritional composition, close to the composition of white and red beans, it has a low calorie content, only 30 calories per 100 g.
You can save beans for the winter without much difficulty. To begin with, you should sort out the legumes, removing debris and husks. Bean kernels should be smooth and firm, while shriveled and bug-damaged specimens should be discarded. Next, put the beans in a bowl and pour it over cold water(2 liters of water are required for 1 kg of beans). It is most convenient to soak the beans at night - 8-12 hours will be enough. After that, the beans should be boiled in a saucepan with a thick bottom for 40-60 after boiling water over medium heat until it becomes soft. It is recommended to salt the beans in the middle of cooking, and not at the beginning, so that it has time to boil. Well, then it remains to follow the instructions in the recipes that we have carefully selected for you.
Beans for the winter, cooked in their own juice - the simplest preservation from a minimum of ingredients, which can serve as the basis for a large number all kinds of dishes. Such a preparation, for which you can use both white and red beans, will become a real lifesaver, because you no longer have to soak the beans in water overnight and boil them in advance. It's very convenient, try it yourself!
Beans in their own juice for the winter
Ingredients:
For 6 cans of 0.5 l:
1 kg beans,
1.5 tablespoons of salt
5 liters of water.
Cooking:
Soak beans in water overnight to swell. Drain the water, put the beans in a saucepan, add water and boil for an hour after boiling the water, not forgetting to salt. Put the finished beans in sterilized jars and pour in the liquid remaining after cooking. Put the jars in a pot of water so that it covers the container by two-thirds, and sterilize for 5 minutes after boiling. Seal the jars tightly with sterilized lids, cover the jars warm blanket and let cool. After that, the beans can be stored in a cool place.
Beans prepared for the winter with onions in tomato sauce are a classic preservation that will serve you well when you need to supplement dinner with something tasty and juicy, cook soup or just have a snack.
Beans with tomatoes and onions for the winter
Ingredients:
For 4 cans of 0.5 l:
1 kg beans,
1 kg of tomatoes,
2 bulbs
2-5 garlic cloves (to taste)
2-3 peas of allspice,
2 bay leaves,
1 teaspoon 70% vinegar
vegetable oil,
salt and sugar to taste.
Cooking:
Boil pre-soaked beans until tender. Make a cross-shaped incision on the skin of tomatoes, pour boiling water over the tomatoes and peel off the skin after a few minutes. Cut peeled fruits into cubes. Put the tomatoes in a pan and simmer for 20 minutes until a thick tomato mass is obtained. Fry chopped onion and garlic in a small amount vegetable oil in a separate pan. Drain water from beans. Add beans to tomatoes along with fried onions. Grind allspice with bay leaf in a mortar or coffee grinder. Add spices to the beans, salt to taste and add sugar if necessary (in case the tomatoes are too sour). Simmer another 15 minutes. 5 minutes before readiness add vinegar. Arrange hot beans in sterilized jars and roll up with sterilized lids. Turn the jars upside down, wrap in a warm blanket and let cool.
A salad of beans, bell peppers, tomatoes and eggplant will delight you with its rich taste, and the time spent on its preparation will more than pay off with the praise of loved ones.
Vegetable salad with beans for the winter
Ingredients:
300 g white beans,
4 bell peppers
2 eggplants
500 g tomatoes,
5 garlic cloves,
70 ml vegetable oil,
25 ml of table vinegar,
1.5 tablespoons of salt
1.5 tablespoons of sugar.
Cooking:
Boil pre-soaked beans in salted water. Bulgarian pepper cut into strips, eggplant - cubes. Cut the tomatoes into pieces and chop with a blender or food processor to a homogeneous consistency. Pass the garlic through a press. Pour the tomato paste into a saucepan. Add garlic, vegetable oil, salt and sugar. Bring to a boil while stirring. Add bell pepper, mix and simmer over low heat for 10 minutes. Add the boiled beans and simmer, stirring, for 20 minutes, adding water as needed to prevent the salad from burning. Add vinegar, mix and arrange the salad in sterilized jars. Roll up jars with sterilized lids. Cover the jars with a warm blanket and cool.
Are you used to cooking lecho without beans? Believe me, with beans it will turn out even tastier and will be a great addition to potatoes, pasta and meat.
Ingredients:
1.5 kg of tomatoes,
700 g bell pepper,
150 g beans
75 ml vegetable oil,
50 ml of 9% vinegar,
4-5 tablespoons of sugar
1 tablespoon of salt.
Cooking:
Rinse beans and soak in water overnight, then boil until tender. Cut the bell pepper into strips or cubes, pass the tomatoes through a meat grinder or chop with a blender. Pour the tomato puree into a saucepan, bring to a boil and simmer for 15 minutes. Add bell pepper and cook for 10 minutes. Add beans, vegetable oil, sugar and salt. Mix and cook for 10 minutes. Add vinegar, boil for 5 minutes and put the lecho into sterilized jars. Seal jars tightly, turn upside down and let cool under a warm blanket, then put in a cool place.
Beans for the winter are not only harvested from grain beans, but also tasty preserves from green beans. String beans - great source protein and valuable trace elements, as well as a wonderful snack and additive for soups and second courses.
Pickled green beans for the winter
Ingredients:
300-350 g green beans,
10-12 black peppercorns
1 bay leaf,
1 tablespoon 9% vinegar
1/2 teaspoon mustard seeds
1/2 teaspoon salt.
Cooking:
Remove the thin film from the surface of the beans and cut the beans into pieces. Pour boiling water over the beans to soften them. Fill the jar with beans to the top. Add peppercorns, mustard, bay leaf and salt. Add vinegar and pour in boiling water so that it completely covers the beans. Cover the jar with a lid and sterilize in boiling water for 15-20 minutes. Remove bay leaf from jar and seal tightly.
If you are a happy owner of a green bean crop, do not freeze it entirely for the winter, but cook it from a portion delicious preservation from beans with bell pepper in tomato sauce. Such a preparation will perfectly saturate the body with vitamins and trace elements. It is worth noting that the addition of vinegar in this recipe makes sense only if you store the preservation in the apartment. When stored in a pantry or cellar, vinegar can be omitted.
Green beans in tomato sauce for the winter
Ingredients:
1 kg green beans,
700 g tomatoes,
700 g bell pepper,
3 tablespoons of vegetable oil,
3 tablespoons of sugar
30 ml apple cider vinegar
1 tablespoon salt
ground black pepper and ground paprika to taste.
Cooking:
Grind tomatoes with a blender or meat grinder. Pour the resulting mass into a saucepan and bring to a boil. Add pepper cut into large cubes, cover the saucepan with a lid and simmer for 10 minutes over medium heat. Cut the bean pods on both sides and remove the hard vein, cut into pieces about 4 cm long and add to the vegetables. Also add vegetable oil, sugar, salt and spices to taste. Stir and cook for 20 minutes over low heat. 5 minutes before readiness, pour in the vinegar. Arrange in sterilized jars, cover with lids and sterilize in a pot of boiling water for about 15 minutes. Roll up jars, turn upside down, wrap with a blanket and cool.
Beans for the winter are an incredibly tasty, healthy and nutritious snack that will be a great addition to any dish. Good luck preparing!
How to prepare green beans for the winter: freeze, pickle, ferment, make a canned salad.
String beans are a very useful dietary product. You can read about its properties here: link.
It can be prepared for the winter different ways in order to supply the body with vitamins and minerals in the absence of fresh vegetables and fruits. Some blanks are complete delicious meals, while others allow you to cook soups with pods, make omelettes, salads and casseroles.
For those who read the article, it will become obvious: French beans are a product worthy of a festive table.
General rules for harvesting French beans for the winter
- Soft green beans are prepared in this way: washed thoroughly, cut off the ends, as they spoil the taste of the product, cut into sticks with approximately the same length (3-4 cm). Then boil them for 5 minutes.
- For blanks, you need to thoroughly wash with soda, sterilize with any convenient way glass jars 0.5 l. Also sterilize lids.
- If the blank itself involves sterilization, it is carried out for 20 minutes for half-liter jars. They are immersed in water at 0.75 heights. The water should boil very quietly. Lay a cloth or towel at the bottom of the pot.
Harvesting for the winter: freezing green beans
Freezing is a way to prepare vegetables for the winter without losing them. useful properties. Properly frozen green beans, even in the middle of winter, will keep appearance and taste qualities fresh.
Freezing can be done in two ways:
- Just fold the chopped pods into a large bag or small portions, then send them to the freezer
- Boil the chopped pods for 3 minutes in boiling water and only then freeze
IMPORTANT: Before freezing, string beans should be thoroughly dried so that they do not stick together in bags, and after defrosting they do not turn into porridge. To do this, it is laid out on a cut of natural fabric or paper towels, always in one layer.
VIDEO: How to freeze string beans?
Green beans in tomato for the winter - harvesting in jars: recipe
French beans in tomato sauce are:
- complete snack
- sauce for pasta and other side dishes
- base for lobio
You will need:
- 1 kg green beans
- 1.5 kg tomatoes
- 2 small carrots
- 2 onions
- 50 ml vegetable oil
- 50 ml vinegar 9%
- 1 st. a spoonful of salt
- 1 teaspoon sugar
- ground black pepper, herbs
- Washed tomatoes are blanched, peeled from them. Carefully cut out green cores from them.
- Blender to prepare tomato puree
- Bring the tomato puree to a boil, pour the bean pods into it. Under the lid, cook on the smallest fire.
- Washed and peeled onions and carrots are crushed and sautéed, then sent to the tomato
- Salt, sugar, pepper are also sent there.
- After about a quarter of an hour, greens and nine percent vinegar essence are also added.
- Distribute asparagus beans in tomato jars. The workpiece requires sterilization
Green beans for the winter in tomato sauce - harvesting in jars: recipe
French beans in tomato sauce with garlic and basil are spicy and pleasant. It pairs well with lean meats.
Prepare a dish for the winter from:
- 1 kg green beans
- 1.5 kg soft tomatoes
- 1 head of garlic
- 1 bulb
- 1 bunch basil
- 3 tsp salt
- ground pepper
- French beans are prepared according to the rules described above.
On a small amount of vegetable oil, finely chopped onion - Blanched tomatoes are cut into slices, spread them to the onion, simmer under the lid
- Garlic is squeezed into a boiling tomato, prepared asparagus beans, salt, pepper are added
- When the workpiece boils for 15 minutes, add chopped basil
- Bean pods laid out in jars require sterilization
String beans for the winter in tomato paste
You can close French beans with tomato paste. Take 200 g of paste per 1 kg of pods.
VIDEO: Asparagus beans in tomato for the winter
String beans for the winter: recipes without sterilization
To avoid the need to sterilize the green bean billet, vinegar is added to it as a preservative.
RECIPE: Green beans with peppers and tomatoes
- 1 kg green beans
- 300 g tomatoes
- 300 g sweet pepper
- 50 ml vegetable oil
- 1 st. a spoonful of vinegar
- 2 tsp salt
- ground black pepper
- French beans are prepared according to the rules described above.
- Peppers are washed, the core is cut out from it, cut into thin strips
- Blanch the tomatoes and cut into slices
- Fold vegetables in a thick-walled pan or cauldron, add vegetable oil, salt and pepper to them
- The boiled workpiece languish for 40 minutes, at the end vinegar is added to it
- Lay out hot vegetable salad with asparagus beans in sterile jars and immediately roll up
RECIPE: French beans with carrots and tomatoes
- 1 kg asparagus beans
- 0.5 kg carrots
- 0.5 kg tomatoes
- 2 onions
- 1 bunch basil
- 100 ml vegetable oil
- 80 ml table vinegar
- 3 tsp salt
- 2 teaspoons of sugar
- 5 peppercorns
- ground pepper
- French beans are prepared according to the rules described above.
- Peeled and washed carrots cut into cubes
- Peeled and washed onion cut into half rings
- Tomatoes blanched and cut into slices
- Basil is crushed
- Send vegetables to a saucepan, add vegetable oil to them, simmer for a quarter of an hour, not forgetting to stir
- Add green beans and basil to vegetables
- Salt, sweeten and pepper the workpiece
- I add vinegar table essence after 10 minutes
- Asparagus beans with vegetables, without waiting for cooling, are laid out in sterilized jars, twisted
VIDEO: Canned asparagus beans
Green bean turshi recipe for the winter
Armenians can call any pickle with the word tursha. But, usually, we are talking about the idea of pickled asparagus beans. For harvesting for the winter, young flat pods are taken. The peculiarity of turshi is that the beans in it should acquire a sour-spicy taste and become almost crispy.
- 1 kg green beans
- 0.5 kg sweet pepper
- 0.5 kg carrots
- 5 garlic cloves
- 1 hot pepper
- 1 st. a spoonful of salt
- Peeled asparagus beans with cut ends are not boiled, as in the recipes for the preparations above, but blanched for 1-1.5 minutes so that they do not lose their elasticity
- Peeled washed carrots are rubbed on a "Korean" grater
- Peppers cut out the stalks and middle, cut it into thin strips
- Hot pepper crushed
- Combine vegetables with beans, squeeze garlic on them
- Lightly sprinkle the vegetable mixture with salt so that it gives juice. Organize oppression for 3-4 hours
- Lay out an appetizer of asparagus beans in sterile jars
- Prepare a brine from 1 liter of water and 1 tbsp. spoons of salt. Bring it to a boil, then pour it into the vegetable mixture so that it covers it.
- The workpiece in banks must be sterilized
VIDEO: Tursha for the winter
Marinated green beans in Korean for the winter. Asparagus green bean salad for the winter: recipes
With "Korean" seasoning, you can close any vegetables, as well as green beans. Into a set of products for spicy billet includes:
- 1 kg French beans
- 2 carrots
- 1 bulb
- bay leaf (one for each jar)
- 4 garlic cloves
- seasoning for vegetables in Korean
- 200 ml vegetable oil
- 50 ml bite 9%
- Pretreat the asparagus beans and leave to cool
- Carrots are peeled and washed. You can cut it into thin half rings or strips, or grate it for “Korean” salads.
- Onions are peeled, washed, cut into half rings
- Mix beans, carrots and onions, squeeze garlic into this mixture
- From oil, vinegar, seasonings prepare a marinade, bring it to a boil
- Green bean salad is laid out in jars washed with soda or steam sterilized, bay leaves are added to each of them
- Pour the preparation with marinade
- Closed jars are kept in the room for 24 hours, after which they are taken out to a cool place
Green bean lecho for the winter: recipes
Lecho differs from other preparations with asparagus beans, peppers and tomatoes in that all the ingredients in it are “equal”, each of them makes its own unique contribution to the flavor bouquet of the dish.
- 2 kg tomatoes
- 1 kg green beans
- 1 kg sweet red or yellow pepper
- 0.5 kg carrots (you can not put it at all)
- 1 head of garlic
- 1 pepper - light
- 250 ml vegetable oil
- 75 ml vinegar
- 100 g sugar
- 2 tbsp. spoons of salt
- Tomatoes are blanched, with the help of a meat grinder they are mashed
- Also, through a meat grinder, pepper and garlic are added to the tomato puree.
- Salt, pepper tomato puree, add vegetable oil to it
- Boil the tomato puree for 7 minutes, at this time they clean and wash the carrots, cut them finely or rub them on a grater
- Add carrots to the tomato and cook for another 10 minutes
- Cooking French beans. Cut into cubes, it is also added to the tomato and boiled for a quarter of an hour
- Cut the sweet, cored pepper into 6-8 slices, add it to the vegetables in the tomato and cook for another quarter of an hour
- 5 minutes before turning off the workpiece, add vinegar to it
- Close the salad for the winter in sterile jars
Lobio from green beans: a recipe for the winter
Classic Georgian lobio is made from crushed red beans and spices. But bluele pods can also be used.
- Wash, cut 1 kg of French beans. Boil it for a quarter of an hour. The broth is not poured out. You need to leave it about 0.5 liters
5 large tomatoes blanched, peeled and diced - Chop a bunch of washed green onions and lightly fry it. Do it in a cauldron
- Add beans and tomatoes to the onion, pour in the bean broth and simmer for 5-7 minutes under the lid
- Chop a bunch of parsley, cilantro and basil, add 5 cloves of garlic passed through a press
- Add greens with garlic to vegetables that continue to stew, salt and pepper to taste
- Immediately lay the workpiece in jars, sterilize and close them
VIDEO: Lobio from young green beans
Pickled green beans: recipes
- Fermented green beans in a barrel, bucket or pan
- Products are taken in the following ratio: for 1 kg of pods 1 liter of water and 50 g of salt
- Washed beans and with cut ends are placed in a container, they are well tamped
- Prepare a brine from cold water and salt, pour them with pods
- Cover the container with clean gauze or cloth
- Organize a good oppression
- Pods sour for 1-1.5 months: a week in warmth, the rest of the time in the cold
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In the post-Soviet countries, red beans were not canned as a separate dish, but they were added to various salads, soups and stews. The popularity is due to the fact that this legume consists of 75% vegetable protein, and in winter period replenishes well muscle mass. Read about how to close red bean salads at home for the winter in our article, which contains delicious and inexpensive recipes for the whole family.
The secrets of delicious preparations for the winter of red beans
For winter preparations, both green beans and grain beans can be used. The first option is closed as a separate snack, and the second is used for salads.
Advice! Red grain beans in tomato are the main ingredient in lean borscht. It gives the Ukrainian soup a characteristic taste, density and high nutritional value.
Before you close the beans for the winter, you should take a responsible approach to the choice of legume grains:
Choose only high-quality canned beans
- All beans are the same size. If the grains are large and small mixed, then the seller offers substandard or rejected goods in production.
- The smooth surface of the bean with a pleasant burgundy tint, which indicates the absence of bugs.
Advice! After buying beans at home, you still have to sort them out to remove small debris and damaged grains that can ruin all the blanks.
Features of the preparation of winter bean blanks
To prepare delicious salads from beans, it is necessary to cook it correctly. Prolonged stewing contributes to hanging the beans, and quick steaming with boiling water does not give the desired softness. Therefore, it is worth observing the following rules:
- At the time of cooking the beans, vegetables are added when the beans have become soft.
Advice. 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 readiness of the beans with a spoon: pull out 1 bean and press on it. If it’s easy to choke, it’s ready; if it’s difficult, then it’s worth cooking for another 5-10 minutes.
- 500 g of legumes require 5 times more water.
An important stage in the preparation of beans is soaking them in clean water.
Canned salads should be stored in a dark place, on dry shelves at a temperature of 18-20 C.
How to prepare legumes for conservation for the winter
The preparation of beans consists of the following stages, which ensure its softness and delicate taste:
- Enumeration of legumes, removal of substandard grains and debris.
- Washing the grains with warm water, soaking them in water overnight. For 1 kg of beans, 2 liters of water are required, which is poured onto the grains and left to soak for 12 hours.
Advice! You can speed up the soaking process by pouring the beans into a large pot, filling it with water and boiling the beans for 1 hour. After that, sterilize the jars, prepare the lids and choose the best recipes.
Salads for the winter: beans in their own juice
For this salad you will need
- 1 kg of red beans.
- Half a kilogram of onions and carrots.
- A glass of vegetable oil.
- 3 art. l. vinegar.
- Seasonings to taste.
When the beans are cooked, and this is at least 60 minutes of time, chop the onions and carrots, cutting them into half rings. After that, add vegetable oil, vegetables to an empty pan, wait for it to boil and simmer the future salad for half an hour.
Important! Coriander and black pepper go well with this salad, giving the dish a piquant spiciness.
Put the beans into the stewed mixture, after boiling, cook for another 10 minutes, adding vinegar, seasonings and salt. After cooking, the mass is laid out in jars, which are pre-sterilized in the oven. Banks are rolled up with lids, wrapped and left upside down for at least a day. This rule applies to all the following recipes.
Classic red beans in tomato for the winter
This red bean salad has become a true classic and requires a kilo of beans and three pounds of tomatoes to make. This amount accounts for 3 tsp. salt and sugar, as well as 1 tbsp. l. vinegar for taste.
Advice! From seasonings, it is better to add 10 allspice peas, ½ part of a hot pepper pod, 2 bay leaves to the salad.
The beans are soaked overnight, and in the morning they are poured with 4 liters of clean water, salt and sugar are added, and they are sent to boil for 30 minutes. After this time, the beans are thrown into a colander, and they begin to make tomato puree. For puree, tomatoes are peeled, after which they are crushed in a blender or a conventional meat grinder. In order for the skins from the tomatoes to come off easily, the tomatoes are pre-scalded with boiling water.
It is important to rinse the beans well
Puree and boiled beans are transferred to a saucepan, add one and a half teaspoons of salt, fragrant and capsicum. It costs 30 minutes to cook the salad, then it is distributed among the jars.
Advice! Bay leaf add 5 minutes before cooking, after which it is left or thrown out of the salad.
Beans and vegetables for winter salad
To prepare this vegetable salad with beans you will need:
- Half a kilogram of sweet pepper and the same amount of eggplant.
- 1.2 red beans, pre-soaked and boiled.
- 3 liters of tomato puree.
- A glass of any vegetable oil.
- For 1.5 tbsp. l. vinegar and sugar.
- 3 art. l. salt and spices.
Pour the prepared tomato puree into a saucepan, add salt, vegetable oil and sugar, cook for 20 minutes. When adding sugar, stir it thoroughly, or pre-dissolve it in 100 ml of water, otherwise it will caramelize at the bottom of the pan.
After 15 minutes, successively add beans, diced eggplants, then chopped peppers to the puree, and add vinegar and spices together with the pepper. After adding all the ingredients, the salad is boiled for another 5 minutes.
In such classic salads you can add grated carrots, onions, dill at the stage of mixing tomatoes and beans.
Cook the beans well before adding them to the salad.
Zucchini Winter Salad
This dish requires 2 cups of boiled beans, 1.5 kg of young zucchini and cabbage, 1 kg of tomatoes and 6 large onions. The preparation is simple:
- Finely chop vegetables, zucchini, onion and sweet pepper to taste, cut into strips.
Advice! Remove a few from the cabbage top sheets, and only then proceed to the shredder.
- Tomato puree is made.
- It is also worth preparing the marinade by mixing a glass of vegetable oil with 1.5 cups of vinegar and sugar, adding 1 tbsp. l. salt. Next, boil the marinade for 1 minute.
- Now it’s worth putting the vegetables in a deep cauldron, starting with cabbage and ending with onions, and at the end pour the marinade. After 10 minutes, boiled beans are added, the salad is stewed for 1 hour, after which it is packed in jars.
Summing up, it is worth saying that all red bean recipes for the winter are inexpensive, tasty and satisfying dishes. In addition, beans are a source of vitamin B9 ( folic acid), heavy carbohydrates and protein, which is necessary for the body during a long winter.
Bean and vegetable salads are served in winter as an appetizer, a side dish for meat or fish. Such a winter preparation will become a real decoration of the table, bon appetit!
Harvesting red bean salad: video
Harvested beans for the winter: photo
For example, to make a beautiful nutritious soup it is enough to boil the potatoes until half cooked, add frozen meatballs and pour 1 jar of this salad. 15 minutes and the soup is on the table! If desired, you can chop ordinary cabbage or throw in the company halves of Brussels sprouts or small cauliflower inflorescences.
You can even do without meat. Due high content vegetable protein, all bean options satisfy hunger well. In winter, you will spend at most 20 minutes on any hot dish using such seamings. Yes, and by themselves they are ready-made vegetable stew.
We close blanks without sterilization. Processing vegetables and boiling will take no more than 1 hour (excluding cooking legumes). Just once we'll tinker with the grains - and put a batch of jars to wait for the premiere. Time saving, budget composition and pleasant universal taste. Let's cook!
Awesome. Double economical and affordable. You can also make a whole meal out of it.
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Lobio with beans for the winter: a recipe based on the classics
Step by step, with an explanation of how to vary the size and flavors for yourself. A proven proportion of vinegar and two ways to prepare legumes. The composition is close to the classics, contains a lot of tomatoes and sweet peppers. This means an additional beneficial accent due to the high concentration of the antioxidant lycopene.
Cooking time - 1 hour + boiling beans after soaking overnight
Calorie content of 100 grams - no more than 130 kcal
We need:
- Beans (boiled) - 1 kg (to boil we take raw - 500 g)
- Onion - 1 kg
- Bulgarian pepper - 1 kg
- Carrot - 1 kg
- Tomatoes - 2 kg
- Salt - 2-2.5 tbsp. spoons
- Sugar - 200-300 g
- Vinegar, 9% - 70 ml
- Vegetable oil - 250 ml
Important details:
- All vegetables are weighed clean.
- Preservation yield - 5.5 liters.
- It is convenient to close in small jars 500-750 ml, maximum liter.
- Boil beans in advance, soaking in the evening.
- Salt and sugar can be adjusted to taste. Try in the middle of cooking!
1) Boil the beans.
The classic way is step by step known to most housewives. Rinse and soak overnight in cold water. In the morning, drain and boil in fresh cold water. We don’t add anything: neither salt nor soda, as they sometimes do according to “ grandmother's advice". For preservation, grains are boiled without additives. After soaking, the process will take no more than 1.5 hours on medium heat under the lid.
The perfect way to boil beans
It removes the irritants that make legumes famous for being gassy.
What are we doing?
Washed, filled with cold water, allowed to boil and boiled for 2-3 minutes. Under the lid, let cool and stand - 1 night. In the morning, drain the darkened liquid, fill in fresh cold water and boil without any additives. In a slow cooker it will take up to 50 minutes, on the stove about 1 hour.
In our diet, including preparations for the winter, we use only this method of cooking beans.
2) Chop the vegetables into a salad.
We interrupt the tomatoes in a blender or scroll through a meat grinder.
We clean the pepper from the seed and white inclusions and cut in half lengthwise. We cut each half into not thick straws - about 8 mm. It is customary for us along, so that the straw is not short. But you can also chop into cubes if you like compact pieces.
Three carrots on a coarse grater. Straws from the grater ala Berner - an alternative refined option. Then the carrot will be felt in the forehead as a full-fledged separate participant.
We cut the onion into a small cube - 5-8 mm.
Combine beans, tomato puree, peppers, carrots and onions in a large saucepan.
Add butter, sugar and salt. For the first time, it is better to add a smaller amount from the list of ingredients above. Then, after boiling, it will be possible to bring to your taste after the test.
3) Boil, lay out in jars and close tightly.
Stir the salad, put on the stove and bring to a boil over high heat. After boiling, cook for 30 minutes over medium heat. After 15 minutes, we try for salt and sugar, adjust for ourselves.
5 minutes before the end of cooking Pour in the vinegar, let it boil and wait 3-4 minutes.
We will prepare sterilized jars in advance. You can put them in the oven or steam them from the start of processing vegetables. There will be plenty of time. Pour boiling water over the lids for 5-7 minutes. We also pour boiling water over the ladle with which we will pack the salad with beans.
We lay out the salad hot, straight off the stove. Reduce the heat to a minimum and be careful when working with a boiling mixture.
We take a jar, pour the vegetable mixture with beans with a ladle under the neck, tightly tighten the lids, turn over and set to cool slowly, wrapped in a blanket.
We store as usual for preparations for the winter of long-term storage - dark place, room temperature.
- If you want garlic for flavor and piquancy, add it to taste at the end of the boil. Most fragrant way cuts - a medium piece or plates. So garlic will be better felt in the finished dish.
- Another variation will appeal to those who love a rich tomato flavor. Add 4-5 tablespoons of tomato paste along with vinegar.
Lecho with beans for the winter with roasted vegetables
We need:
- Bulgarian pepper - 3 kg
- Tomatoes - 2 kg
- Boiled beans - 400 g (we take 2 times less raw)
- Bulb onion 250-300 g
- Garlic - 1 small head (will fit in a fist)
- Carrot - 700 g
- Vegetable oil - 250 ml
- Salt - 2-3 tbsp. spoons (adjust to taste)
- Black ground pepper - 1 teaspoon with a slide
- Vinegar, 9% - 50 ml (or without it, as the recipe author suggests)
Below we offer you a concise video with step-by-step close-ups. The slicing is shown very clearly, and the cooking steps are served at a comfortable pace.
The sunset is reminiscent of lecho with large pieces of tomatoes, straws of multi-colored peppers and a rich garlic aroma. The logic of the dish relies on the frying and stewing of the ingredients.
Add the ingredients to the saucepan with oil one by one. Pass the onion until softened, add the carrots, heat for 2-3 minutes. Pour the pepper, again a couple of minutes on the stove. And tomatoes with flavorings (salt, sugar, black pepper) - simmer under the lid for about 20 minutes.
Boiled beans are sent to the harvest last. Simmer fully assembled salad for another 30 minutes. At the end, pour in the vinegar, warm it up for 2-3 minutes and put it in hot jars. Hermetically sealed rolls are placed upside down and wrapped until cool.
Salad with zucchini and beans - video
Another very curious salad recipe with beans for the winter based on zucchini. It also includes other standard and affordable vegetables - onions, carrots, sweet peppers, tomatoes. But the author repels from zucchini, which are always 2 times more than each of the vegetable components.
The beauty of the recipe is in the generosity of fragrant components- garlic, allspice, black pepper, cloves, basil, white mustard seeds, a little curry, tomato paste. Here you will meet all the charm of southern traditions, where they love and know how to cook legumes.
By the way, in this video you very curious method of cooking beans in saline water. The author claims that this approach is the most convenient for harvested salads.
We hope you have already planned to roll up a salad with beans for the winter. A step-by-step recipe with a photo and a concise video are designed to answer all possible questions. If something is not clear, ask in the comments to the article.
Have fun! How do you do it, new ideas are waiting for you in the section "Easy Recipes" - "Homemade".
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