Beans - for its useful qualities for humans - can be put in one of the first places. It includes a whole complex of vitamins, as well as carbohydrates and starch. Beans are added to a large number of dishes. It is put in first courses, in all kinds of salads, it is suitable for snacks and as a side dish. Beans should be present in the diet throughout the year.

All year round it can be bought in supermarkets and on the market. But purchased at the store, it does not contain all those beneficial vitamins for which the hostesses appreciate her. In order to always have tasty and healthy beans on the table, they need to be prepared for the winter and preserved.

There are many recipes. One of them is the preparation of green beans. Cooked in this way, it retains all of its vitamins.

How to preserve green beans at home?

Consider the recipe.

Composition of products:

• green beans - five hundred grams;
• parsley - five grams;
• pepper - five peas;
• cloves - three pieces;
• horseradish - three grams;
• dill - fifty grams;
• salt;
• sugar;
• vinegar - fifteen milliliters.

cooking beans

It is better to choose medium-sized bean pods, up to eight centimeters. Legumes should be firm and break with a crunch. The product must be free of damage and coarse fibers. Divide bean pods into two or three parts. Stew for about five minutes, combine with spices and put in jars. Now you need to prepare the marinade. Pour water into a bowl, add salt and sugar. The marinade should boil. Remove from heat, strain and add vinegar. Pour jars tightly filled with green beans with marinade. Put on the fire to sterilize and immediately roll up the lids. Banks cover with a blanket. canned beans ready at home.

Black Eyed Peas

This simple recipe will appeal to all those who like green beans and who often include them in their diet. But many housewives do not know how to preserve asparagus beans at home. Thanks to this recipe, they had the opportunity to prepare their favorite product for the winter.

Ingredients:

• asparagus beans - one kilogram;
• parsley - one hundred grams;
• carnation - six flowers;
• dill - one hundred grams;
• allspice - twenty peas;
• vinegar - one hundred milliliters;
• cinnamon - four grams;
• sugar;
• salt;
• horseradish root - three grams.

Cooking

Rinse beans. Saute in vegetable oil for ten minutes. Cook small pods whole, and cut large pods into several parts. Now you need to prepare the marinade. Bring the water to a boil, then salt and sugar it, mix everything and place it on the fire again. After ten minutes, pour in the vinegar.

Pack the string beans tightly into clean jars. Place herbs and spices in each jar. Fill with marinade, cover with lids and sterilize for about thirty minutes. Then immediately roll up the lids, turn the jars upside down and cover well with a blanket. Leave to cool in this form.

Canned asparagus beans prepared according to this recipe at home are distinguished by the preservation of the greatest amount of vitamins and minerals.

Everyone knows about the benefits of beans. The use of legumes normalizes the work of the heart, puts in order the intestinal microflora, it is also useful for the kidneys and Bladder. But few people know that when canned, legumes retain more than eighty percent of all their beneficial properties. How to preserve beans at home? Recipes proven over the years will help in this.

Beans in tomato sauce

Required products:

• white beans - 1.5 kilograms;
• three to three and a half kilograms of tomatoes;
• sugar - three teaspoons;
• a pinch of salt;
• peppercorns - six to seven pieces;
• hot pepper - half a pod;
• Bay leaf- two pieces;
• spices to taste.

Legumes must first be washed well and left in water for five hours. Then drain the water, and pour the beans into a large saucepan. Pour it with five liters of water, add salt and sugar and put on a slow fire. Be sure to constantly stir the beans so that they do not burn. When the water boils, it is necessary to cook the product for another forty minutes. The water in which the beans were cooked must be drained.

The next thing to do is prepare the tomato sauce.

Peel the tomatoes from dirt, use boiling water to get rid of the peel and chop in a meat grinder. Pour the tomato mixture into the bowl with the beans. Add pepper, cloves, spices. Put the pan on a small fire and simmer for half an hour after the start of the boil. Add bay leaf to the container five to seven minutes before the end of cooking.

We close banks

In prepared, pre-washed and sterilized jars, put the beans in tomato sauce and close with lids. Home-canned beans are ready for the winter. It can be used as a separate dish, or in combination with others.

There are many a variety of recipes cooking beans. Soups and borscht are cooked from it, used as an additive to salads. Legumes are also served as side dishes and, of course, they are harvested for the winter. How to preserve beans at home? Of course, it will take effort and time, but the end result is worth it.

Canned beans in their own juice

Composition of ingredients:

• beans - two kilograms;
• carrot - one and a half kilograms;
• onion - one kilogram;
• nine percent vinegar - five tablespoons;
• vegetable oil;
• spices: peppercorns, cloves and salt to taste.

Cooking:

The beans should be soaked in water for several hours, and preferably overnight. During this time, the water should be changed three or four times. Then wash the beans well under running water and boil. Next, cut the onion and carrot into thin circles. Pour oil into a large bowl and dip onions and carrots into it. Put on fire and simmer for twenty-five minutes over low heat. Then add the beans to the onions and carrots and simmer for another fifteen minutes. Pour in the vinegar and add all the spices to taste. Simmer the resulting mixture for another five minutes.

Then fill the pre-prepared jars with beans and sterilize for fifteen minutes. Banks roll up and turn upside down. Wrap in a blanket until completely cool. This recipe for homemade canned beans allows you to save almost everything beneficial features product.

Beans can be preserved alone, or in combination with other vegetables. From this, the taste of the finished product will only benefit. How to preserve beans at home, for example, with eggplant?

Beans for the winter with eggplant

Ingredients:

• beans - one kilogram;
• eggplant - two kilograms;
• tomatoes - two kilograms;
• bell pepper - half a kilogram;
• carrots - five hundred grams;
• oil - four hundred milliliters;
• vinegar - one hundred milliliters;
• sugar - three hundred grams;
• salt - two tablespoons.

Cooking:

In order for the beans to cook faster, they must be placed overnight in water. Drain the liquid it was in. Pour the beans again with water and put on fire. When the beans boil, reduce the fire and cook for two hours. Rinse the tomatoes and remove the core, then pass through a meat grinder or chop on a coarse grater. Wash eggplant and soak in salt water. This will help get rid of the bitter taste. Then cut into medium cubes. Remove the seeds from the washed bell pepper and cut into small cubes. Wash the carrots thoroughly, peel and chop on a coarse grater.

Tomatoes passed through a meat grinder must be poured into a large cast iron cauldron, add garlic and place on the smallest fire. After they boil, pour in vinegar, vegetable oil, pour carrots and sugar. Salt to taste. Mix everything thoroughly. When the mass boils, you need to put eggplant and bell pepper in it and cook for forty minutes over low heat. Then add beans and cook for another twenty-five minutes.

Fill clean and sterilized jars with cooked beans and eggplant and roll up the lids. Turn upside down and cover with a blanket. Leave in this form until the jars are completely cool. This recipe shows how to preserve beans at home with the addition of other ingredients.

By canning legumes at home, you can be one hundred percent sure that the dishes served at the table will not be harmful to the body. You can use beans as a base for soups or borscht. It is also a source of protein, it can replace animal protein and cook lean but hearty meals. from beans, canned at home, you can cook delicious salads and side dishes. A variety of recipes will amaze any hostess.

A tasty and crispy preparation for the winter, such as green beans, will help diversify any vegetable dish and make it more original. Prepare homemade bean preparations according to our recipes and pamper yourself and your loved ones with healthy canned food.

Among the recipes for homemade preparations, preparations from green beans or asparagus beans are very popular. In winter, such beans are useful for preparing salads, soups and main dishes.

Young bean pods about 7-8 cm long are suitable for canning, dense and juicy, with a characteristic crunch at the break, you can use whole pods or cut them. It all depends on the volume of jars prepared for storage.

Ingredients:

• green beans;

for the marinade:

• water;
• dill seeds or inflorescences;
• currant leaves;
• a few cloves of garlic;
• salt;
• aspirin tablets.

Cooking

Wash beans, dry. Peel and wash the garlic. Rinse currant leaves and dill inflorescences well. In the presence of strong pollution, immerse the greens in cold water for a few, dry. Cut the pods into pieces about 3-5 cm long, immerse in boiling water for 10 minutes, then drain the water.

In each liter jar at the bottom put a clove of garlic, bean pods, upstairs - 1-2 leaves of currants and dill inflorescences, 1 tbsp. l ordinary (without iodine) salt. Also, you need to put aspirin in each jar - 1 tablet per 1 liter jar. This will protect the blanks from damage.

Pour jars of beans with boiling water, cover each jar with lids sterilized in boiling water. Sterilize each jar, then seal tightly and invert, place in a warm place and leave to cool.

Ingredients per 1 liter jar:

• green beans - 400 g;
• garlic - a few cloves;

for the marinade:

• sugar - 10 g;
• a few peas of allspice;
• salt - 3 g;
• table vinegar - 50 ml;
• bay leaf;
• water - 500 ml.

Cooking

Sort the string beans, while removing coarse, rotten, overripe and unusable specimens. Then rinse and dry the beans with a linen towel, cut off the tails on both sides of the pods.

To prepare the marinade, mix the above ingredients and boil.

In sterilized jars, put fresh garlic, beans, pour marinade (without bay leaf), cover with sterilized lids and cork.

When you want to cook something with green beans in winter, it’s better to rinse them well in water first, then the vinegar will go away, and only the mild taste of young beans will remain in the dish!

Ingredients:

• young asparagus beans - 1.5 kg;
• red tomatoes of a high degree of maturity - 1 kg;
• onions - 1 kg;
• chili pepper - 1 pod;
• table vinegar - 2 tablespoons
• a few peas of black pepper;
• a few cloves of garlic;
• sugar - 1-2 tablespoons;
• dry cloves - 2 pcs.;
• salt;
• sunflower oil - 100 g.

Cooking

Process the beans as indicated in the previous recipe. For ease of preparation and portioning in jars, cut the pods into pieces. Wash the tomatoes, cut into pieces. Peel, wash and chop the onion and garlic.

Grind tomatoes, onions, garlic in a food processor, you can also use a meat grinder. Pour the mixture into a suitable size pan and put on a slow fire to simmer for an hour. Add chopped beans and simmer for 20-25 minutes. Season with spices and salt, continue to simmer for 25-30 minutes. Pour in the vinegar. Mix.

Advice! When adding spices, salt and vinegar to such a preparation, try to focus on taste to determine the correct proportions! Take a sample with a clean spoon and you will understand by taste what is missing. The workpiece should be moderately salty and peppery, have a moderately sour taste from vinegar.

Continue simmering for a few minutes. Immediately put into jars sterilized with boiling water, cork with lids sterilized in boiling water. Turn the jars over, wrap them in a warm blanket and leave to cool.

Ingredients:

• asparagus beans - 1 kg;
• onions - 300 g;
• tomatoes of a high degree of maturity - 2 kg;
• bell pepper - 1 kg;
• carrots - 1 kg;
• garlic - 3-4 cloves;
• vegetable oil - 250 ml;
• black peppercorns - a few pieces;
• table vinegar - 2 tablespoons;
• salt - 2 tablespoons;
• sugar - 1 tablespoon.

Cooking

Sort the beans, removing all rotten, coarse and overripe pods. Rinse selected pods in running water, but it is better to soak for several hours, rinse again and dry. Cut off the tails of the beans and cut the pods into pieces of 3-5 cm. Wash and peel the rest of the vegetables.

Tomatoes, bell peppers, garlic and onions cut into thin slices or plates. Cut carrots into thin sticks or grate. Put the chopped products in a saucepan of a suitable capacity, pour vegetable oil, simmer for about an hour over low heat. All this time, periodically stir the salad, due to the fact that the tomatoes will give juice, the salad will not burn.

After another 15 minutes, put peppercorns, salt, sugar in the salad. Continue simmering for about 10 minutes until done. Then spread the vegetable mixture into pre-sterilized jars, cover with sterilized lids and cork, leave warm to cool.

To prepare asparagus beans in the freezer, fit general rules freezing for vegetables:

1. Clean the beans selected for freezing from debris and impurities, soak in cool water to remove possible dirt and sand, rinse again;
2. Cut the pods into small pieces, place in a pot of boiling water for a few minutes, transfer the colander and cool;
3. Dry the asparagus beans on a towel;
4. Place in freezer molds or containers;
5. Place in freezer, allowing the products to freeze well;
6. Then you can remove the beans from the containers and transfer them in portions to plastic bags, close them tightly and send them to the freezer for storage. This saves space in the freezer.

Beans are used as an ingredient for a large number dishes, but it can be preserved and how independent snack. One of the most delicious is beans in tomato for the winter. It can be prepared according to a variety of recipes.

One of delicious snacks considered beans in a tomato for the winter

Bean canning classic recipe does not involve the presence of a large number of ingredients. A delicious dish can be prepared with just 6 products:

• 650 milliliters of water;
• pinches of black pepper (ground);
• half a tablespoon of salt;
• a full tablespoon of sugar;
• 225 grams of tomato paste;
• 800 grams of white beans.

Canning beans according to the classic recipe does not require a large number of ingredients

How canning works:

1. The beans are washed, soaked for 10 hours (during this period it is required to change the liquid 3 times), and then strained through a colander, washed and boiled until half cooked.
2. In a separate container, water is mixed with tomato paste, salt, pepper and sugar.
3. The sauce is mixed with beans, sent to the stove and brought to a boil. Next, about 2 hours on a quiet fire, you should stew the beans.
4. The prepared snack is laid out in sterilized jars, sealed with a key for conservation, turned over, insulated and left for 2 days.

Seaming will be fully ready for use in 2 weeks. During this time, the beans will be saturated with tomato flavor and acquire a soft, delicate texture.

Salad with beans for the winter (video)

With vegetables for the winter

Beans go well with various vegetables, so many housewives add additional ingredients to the preparation, for example, onions, carrots, bell peppers, and zucchini. Also, preservation can differ in the use of the main ingredient: for example, beans can be either ordinary or asparagus.

Pickled cabbage for the winter: 8 delicious recipes

Green beans with carrots

Carrots give the beans a crunchy texture, making them an excellent snack on their own, as well as an ingredient for cooking.

For cooking you need:

• 2 kilos of asparagus beans;
• 1 kilo of onion;
• 1 kilo of carrots;
• 1 tablespoon of tomato sauce;
• 200 grams of tomato paste;
• some favorite spices;
• 1 tablespoon of sugar;
• 1 bunch of parsley.

Carrots give the bean preparation a crispy structure

How to cook:

1. The pods are sorted, washed, cut into strips.
2. 1 glass of water is poured into the pan, the liquid is put on fire, brought to a boil.
3. Then the beans are poured into boiling water.
4. Carrots, washed, peeled, grated for Korean salads.
5. The onion is peeled, cut into half rings.
6. Prepared vegetables are poured into the pods, seasoned with sauce, tomato paste and spices.
7. Everything is mixed, stewed for another 10 minutes, sweetened, mixed with chopped herbs, cooked for another 2 minutes.
8. The salad is laid out in sterilized jars, corked, put on the lid and insulated.

If you want to get a spicier snack, onion rings should not be boiled, but simply scalded with boiling water.

Homemade monastic style

Another delicious recipe bean appetizers in a tomato - monastic style.

For this you need:

• 2 cups beans;
• 500 grams of carrots;
• 3 pods of paprika;
• 4 bulbs;
• 1 garlic head;
• 6 tablespoons of tomato paste;
• 800 grams of frozen corn;
• 3 branches of parsley;
• 3 branches of cilantro;
• 0.5 cups of sugar;
• 0.5 cups of vinegar;
• 3 tablespoons of salt;
• 1 dessert spoon of black ground pepper;
• 1 glass of oil.

Another delicious bean appetizer recipe in tomato - monastery style

Canned beans are made using the following technology:

1. The beans are soaked overnight, leaned back in a colander and boiled for 40 minutes.
2. The corn is defrosted.
3. Carrots are washed, peeled, grated for Korean salads.
4. Peppers are washed, peeled, cut into strips.
5. The onion is freed from the husk, cut into half rings.
6. The greens are rinsed, dried, chopped with a knife.
7. Tomato paste, onion rings, peeled garlic cloves, black pepper are chopped in a blender.
8. Cooked beans are transferred to a clean pan, poured with oil, vinegar, sprinkled with salt and sugar.
9. The mass is brought to a boil, mixed with tomato sauce and paprika. The mixture is stirred and stewed for another 5 minutes.
10. Corn, carrots are transferred to the workpiece, everything is brought to a boil and removed from the heat.
11. The hot appetizer is laid out in sterilized jars.
12. Next, the containers must be closed with a preservation key.

Pickled beans are cooled in jars - upside down and wrapped in a warm towel. This appetizer goes well with meat and cereal side dishes.

Spicy Italian Salad

Italian-style beans in tomato sauce, prepared at home, have a piquant spicy taste.

Mushrooms for the winter: recipes and secrets

To prepare it you need:

• 500 grams of red beans;
• 400 grams of tomato paste;
• 1 large onion;
• 1 dessert spoon of salt;
• 5 garlic cloves;
• 3 branches of basil;
• some olive oil.

Italian-style beans in tomato sauce, prepared at home, have a piquant spicy taste

How to cook beans with vegetables in Italian:

1. The beans are washed, moved, soaked for 4 hours.
2. The beans are leaned back in a colander, poured with 3 liters of water, mixed with salt and boiled for 2 hours.
3. The onion is peeled, cut into small bars.
4. The garlic is peeled and carried through a press.
5. Onions and garlic are fried olive oil within 4 minutes.
6. The beans are mixed with tomato paste, basil, onion-garlic mass. The mixture is simmered over medium heat for 20 minutes.
7. The hot billet is transferred to sterilized containers, sealed. In order to preserve the freshness of the workpiece for as long as possible, it must be pasteurized: for this hot jar you need to wrap it in a warm blanket and leave it in this state for 2 days.

It is best to use such a blank as an ingredient for salads or a side dish for second meat courses.

string beans canned

Canned green beans - yellow and green - are used for salads, stews, soups, and also as an independent snack. There is nothing easier than canning green beans. Preparation description:
Canned string beans are a universal semi-finished product, on the basis of which you can prepare an appetizer, first and second courses. Several jars of such beans, in my opinion, should be in the pantry of every housewife.
I tell you how to preserve green beans:
1. Rinse the bean pods, cut off the ends and cut into several pieces (if the pods are long).
2. Pour boiling water over chopped green beans and soak in it for five minutes. Then fold in a colander and pour over cold water.
3. Put the bean pods tightly in pre-prepared sterilized jars. Tamp them down carefully.
4. Prepare the filling for preserving green beans. To do this, bring water to a boil, then add salt to it, mix and boil with salt for two to three minutes. Remove from heat, add vinegar to salt water and stir.
5. Pour the beans in jars with warm brine, cover with lids and send to sterilize. Sterilize half-liter jars for 8-10 minutes. Then roll up the jars with sterile lids, turn over on a blanket (wrap another one) until completely cool. Store in a cool place.
Canned string beans are ready! Enjoy your meal!

Ingredients:

• String beans - 2.5 Kilograms
• Water - 2 Liters
• Salt - 1/2 Art. spoons
• Vinegar - 1/2 Cup (I recommend grape red)

Servings: 10

Canned beans for the winter

In winter, it is advisable to eat hearty, vitamin-rich dishes reminiscent of summer. This is the canned beans for the winter. It is prepared simply and quickly, preserving all the good that summer gives us.

Preparation description:
Store the canned beans that are ready and bottled in jars in a dark, cool place. In winter it is simple but very tasty dish- a real find! Enjoy the flavors of summer all year round and be healthy!

Main Ingredient: Vegetables / Legumes / Beans
Dish: Preparations / Preservation

Ingredients:

• Beans - 0.5 Kilogram
• Eggplant - 2 Kilograms
• Tomatoes - 0.5 Kilogram
• Carrots - 0.5 Kilograms
• Garlic - 0.2 Kilogram
• Vegetable oil - 1.5 cups
• Sugar - 1.5 cups
• Vinegar - 0.5 cups
• Salt - 3 Art. spoons
• Ground black pepper - to taste

Servings: 10-15

How to cook canned beans for the winter

1. Boil the beans until half cooked. Optionally, the beans can (and even need to) pre-soak for 12 hours.

2. Peel the eggplant, cut into small cubes and put in a large saucepan (6-7 l).

3. Peel the carrots, grate on a medium grater and add to the pan with the eggplant.

4. Peel the tomatoes (after making cuts, dousing with boiling water and removing the stalk, cut into medium cubes and also send to the pan with other vegetables.

5. Mix everything and simmer over medium heat for 25 minutes until the vegetables are half cooked.

6. After 20 minutes, add sugar to our vegetables. vegetable oil, salt, vinegar and pepper. Mix everything.

7. Add boiled beans to vegetables and spices, mix everything and leave to simmer over low heat for 45 minutes.

8. Peel the garlic and put it through a press. Approximately 10 minutes before the readiness, add the garlic to the vegetables and mix.

9. Pour the finished canned beans into pre-sterilized jars. Roll up the jars and wrap them in a blanket for the night. Enjoy!

Asparagus beans for the winter

Preparation description:
In order to cook asparagus beans for the winter according to the classic recipe, we first need to rinse the beans and cut off all unattractive and dried ends. And then - cook according to the recipe below. So, the recipe for asparagus beans for the winter:

1. Blanch the peeled beans in boiling water for 3-4 minutes.
2. At the bottom of pre-prepared and sterilized jars, put a couple of cloves of garlic.
3. Place the green beans in the jars tightly enough.
4. Boil the marinade from water, sugar, salt, vinegar, black pepper and bay leaf.
5. Pour the asparagus beans with hot marinade, roll up the jars and cover with a blanket for the night.

Store beans in a dark, cool place. Use in salads, as an appetizer or side dish. Enjoy your meal!

Main Ingredient: Vegetables / Asparagus
Dish: Preparations / Preservation

Ingredients:

• Asparagus beans - 2.5 Kilograms
• Water - 2 Liters
• Salt - 2 Art. spoons
• Sugar - 8 Art. spoons
• Vinegar 9 percent - 250 milliliters
• Black peppercorns - 1 tbsp. a spoon
• Bay leaf - 2-3 Pieces
• Garlic (optional) - 6-9 Cloves

Servings: 10-15

Beans in a tomato for the winter

Beans in tomato is not only a wonderful snack, but also a good independent dish. I love it with crispy toast. Can be consumed cold. as well as hot. Here is my simple recipe. Catch! Preparation description:
In order to cook beans in a tomato for the winter according to the classic recipe, you first need to soak the beans overnight. And then prepare the beans for seaming in jars as follows:

1. Boil beans soaked overnight in salted water until tender.
2. Remove the skins from the tomatoes. To do this, dip them in boiling water or hold them in boiling water for a couple of minutes. Then scroll through the meat grinder.
3. Add seasonings, sugar, salt to the tomatoes. Stir and boil. They cook for about 30 minutes.
4. Add beans to the pot with boiled tomatoes, mix and cook everything together for another 10 minutes.
5. While the tomatoes and beans are cooking, prepare the jars, sterilize them. Arrange our brew in jars, roll up, then turn the jars over overnight on a blanket, and cover with another one on top.

Beans in tomato for the winter are ready! Enjoy your meal! :)
You should get 4.5 liters. Store in a dark cool place.
Main Ingredient: Vegetables / Legumes / Beans
Dish: Preparations / Preservation

Ingredients:

• Beans - 1 Kilogram
• Tomatoes - 3 Kilograms
• Black pepper (peas) - 1 teaspoon
• Allspice - 1 teaspoon
• Lvrovy sheet - 3-4 Pieces
• Chili pepper (optional) - 1/2 piece
• Salt - 1 Art. a spoon
• Sugar - 2 tbsp. spoons

Servings: 18

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. Thanks to high content 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. Separately, it is worth noting green beans - with its nutritional composition, close to the composition of white and red beans, it has a low calorie content, only 30 calories per 100 g.

You can save beans for the winter without much difficulty. To begin with, you should sort out the legumes, removing debris and husks. Bean kernels should be smooth and firm, while shriveled and bug-damaged specimens should be discarded. Next, the beans must be put in a bowl and pour cold water over it (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 of all kinds of dishes. Such a blank, for which you can use both white and red beans, will become a real lifesaver, because you no longer have to soak the beans in water overnight and boil them in advance. It's very convenient, try it yourself!

Beans in their own juice for the winter

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

Cooking:
Soak beans in water overnight to swell. Drain the water, put the beans in a saucepan, add water and boil for an hour after boiling the water, not forgetting to salt. Put the finished beans in sterilized jars and pour in the liquid remaining after cooking. Put the jars in a pot of water so that it covers the container by two-thirds, and sterilize for 5 minutes after boiling. Seal the jars 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 the 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 the chopped onion and garlic in a small amount of 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!