Appetizing recipes for winter bean preparations: how to preserve red bean salads for the winter. How to preserve beans at home? Harvested legumes

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

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

Classic recipe

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

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

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

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

Ingredients:

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

Cooking step by step:

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

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

Beans in their own juice

Products for cooking:

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

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

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

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

Beans in tomato

Ingredients:

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

Step by step preparation:

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

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

Preservation of fresh beans

Products for cooking:

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

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

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

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

Beans in an autoclave

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

Ingredients for one liter jar:

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

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

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

Which is better for conservation

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

What are the benefits of canned beans

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

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

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

As a rule, we traditionally prepare cucumbers, tomatoes, zucchini, eggplants, and various salads for the winter. For some reason, beans are not among these products for many. And this is despite the fact that beans are one of the most useful products. It is even recommended as a plant-based meat substitute due to the high protein content of beans. Therefore, you need to make sure that the beans in any form are on your table all year round. A variety of healthy and nutritious dishes are prepared from beans. It also perfectly allows you to preserve yourself for long-term storage. Why not take advantage of this opportunity?

You can preserve both grain and green beans. At the same time, it is important that in the process of canning, all its useful qualities are preserved in the beans. Grain beans come in different varieties, differ in color. And which of them to preserve - white or red - each housewife will decide for herself, they are equally tasty and healthy.

Canned beans for the winter will perfectly complement your diet, become a good dish for a holiday, and for a family dinner, can become the basis for cooking first courses.

Culinary experts distinguish between asparagus and green beans in terms of size, color of the pod, and quality of the grains. However, both asparagus beans for the winter and green beans for the winter are perfectly preserved, frozen and, as a result, give us an excellent snack dish, which many people use as a preparation for borscht.

The original and popular "twist" is a salad with beans for the winter. It is prepared from both grain beans and green beans, with the addition of other vegetables and using marinade-filling. The process of preparing such blanks is somewhat more laborious than harvesting other vegetables. This is due to the fact that the grain beans need to be soaked, the marinade must be carefully prepared, special attention should be paid to the sterilization of cans, etc. But the result is worth it! Be sure that in winter you will get a real festive table if there are beans on it. For the winter, recipes for its preparations are on our website, use it. Use for this also photos of ready-made bean dishes. For the winter, recipes with photos better illustrate their benefits and bright appearance. Using our recipes, prepare, for example, a bean salad for the winter, its recipes are numerous and varied. And the very preparation of beans for the winter, although time-consuming, but useful and very important. And in order to understand how to freeze beans for the winter, or how to preserve them, you need to carefully read not only the recipes on the site, but also the opinions of experienced chefs. Here are some of their tips:

When preparing grain beans for storage for the winter, they must be sorted out, leaving grains with a smooth surface, a brilliant sheen, without damage and dents;

To preserve green beans, you need to choose small, dense and juicy young pods, without damage and stains;

If the pod breaks easily, with a slight crunch, then it is suitable for conservation;

Raw beans should not be consumed due to the presence of components unsuitable for food in it. They are destroyed during heat treatment.

Beans are a unique product that is not only good for health, but also an ingredient in a wide variety of dishes. Don't know how to preserve beans and that's why you still buy them in stores? Thanks to our recipes, you will be able to preserve red beans at home.

Ingredients

Beans 500 grams Water 1 liter Salt 40 grams Sugar 40 grams Vinegar 1 tsp

Servings: 46
Cooking time: 1 minute

Harvesting for the winter: canned red beans

For canning, choose smooth and shiny beans without damage. Pre-sort and clean it of pods and dirt. After pre-preparation, start cooking.

For this you will need:

500 g of beans;

1 liter of cold water;

40 g of salt;

40 g of sugar;

1 tsp vinegar;

Black peppercorns and other seasonings as desired.

First you need to transfer the beans to a saucepan and fill it with water. Then salt, sugar, add spices and cook for about 1.5 hours. 5-10 minutes before the readiness to add vinegar. Transfer the cooked beans to jars and seal them.

Tip: in order for the beans to cook quickly, before cooking, they need to be filled with water and supported for a couple of hours.

Canned red beans in their own juice

Beans prepared according to this recipe can be added to various salads or served as a separate snack.

For cooking you will need:

1 kg of beans;

500 g fresh onions;

500 g fresh carrots;

250 g sunflower oil;

3 art. l. vinegar;

Salt, pepper, seasonings to taste.

First you need to boil the beans. Then cut the onion and carrot at your discretion - chop into half rings, circles or cubes. Stew vegetables in hot sunflower oil, add beans to them. Bring to a boil, add seasonings and let stand on fire for 2-3 minutes. Distribute the prepared mixture into jars and roll up.

Canned Red Beans with Tomatoes

Beans with tomato sauce can be added to borscht or used as a side dish for main dishes.

For this recipe you will need:

1 kg of beans;

3 kg of fresh tomatoes;

2 tsp salt;

3 tsp Sahara;

Bay leaf, allspice and hot pepper pod.

First of all, you need to boil the beans, adding salt, sugar and seasonings to it. While the beans are being prepared, it is necessary to prepare the tomatoes: peel them and chop them with a meat grinder or blender. Remove the cooked beans from the heat, drain the water and send it along with the chopped tomatoes to the pan. Cook the prepared mass over low heat for about 20-30 minutes. A couple of minutes before being ready to throw a pod of bitter and allspice and a few bay leaves. Transfer the beans with tomatoes to jars and roll up.

Now you know how to preserve red beans for the winter. All suggested recipes are simple. Cook, taste and experiment. We wish you good luck!

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

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

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

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

Canned beans in tomato

Required:

1.2 kg of fresh (not dried) beans;

3 teaspoons of salt;

2-3 large onions;

1 kg of tomatoes;

1 teaspoon ground pepper;

5 bay leaves;

.½ tsp of allspice ground pepper;

1 teaspoon 70% vinegar;

Vegetable oil for frying.

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

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

Canned beans in tomato sauce

Required:

1 kg of shelled beans of tender ripeness;

300 g carrots;

200 g of onions;

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

1 teaspoon of salt and sugar;

100 ml of vegetable oil;

Ground black pepper and red paprika to taste.

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

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

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

canned beans for the winter

Required:

700 g fresh beans (beans);

0.5 kg of onions, carrots, sweet peppers;

1 head of garlic;

3-4 black peppercorns;

2 tbsp. spoons of salt;

1 st. a spoonful of sugar;

1 liter of tomato juice;

200 ml of vegetable oil;

100 ml vinegar 9%.

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

Beans with vegetables for the winter

Required:

3 liters of tomatoes, passed through a meat grinder;

1.2 kg of boiled beans;

500 g eggplant;

600 g of sweet pepper;

1.5 cups of vegetable oil;

1.5 st. spoons of 9% vinegar;

1.5 st. Sahara;

3 art. spoons of salt.

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

canned red beans b

Required:

2 kg of red beans;

2 kg of carrots;

5 kg of tomatoes;

2 kg of onion;

2 kg of sweet pepper;

600 ml of vegetable oil;

2 cups of garlic;

4 pods of hot pepper;

Vinegar, salt, sugar to taste.

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

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

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

Beans for the winter with vegetables

For 5 liter jars you will need:

3 kg of ripe tomatoes;

1 kg of sweet bell pepper, onion and carrot;

3 cups beans;

1.5 st. Sahara;

1.5 st. vegetable oil;

2 tbsp. spoons of salt;

2 teaspoons of 70% vinegar essence.

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

Bean soup is one of my family's favorites. One thing always upsets - you can’t cook it very quickly. It is necessary first, preferably from the night, soak the beans in water, then cook for at least an hour.

The same applies to all kinds of salads with boiled beans, you must definitely cook the beans in advance. We still love boiled beans with vegetables, cabbage, but the problem is the same - it takes time to cook the beans.

You can, of course, buy beans in your own juice in the store, which I sometimes do, but for some reason this preparation is not cheap in Europe.

So I decided that I would harvest beans in my own juice for the winter myself - during the bean ripening season, because that's when it's cheaper. Yes, and at the exit 6 half-liter jars with 1 kg of dry beans are very pleasing, since 6 dishes can be prepared very quickly, without first boiling the beans.

For this recipe, we need a minimum of products: beans, salt and water. All! You can also use red beans if you like.

It is better to start the process of cooking beans in their own juice in the evening.

We sort out the beans from debris and husks and put them in a bowl. Fill the beans with water, the water should be twice as much as the beans. Leave the beans to swell in a bowl of water overnight.

IMPORTANT: the beans will increase in size as they swell, so you need to take a larger bowl.

In the morning, drain the water from the beans.

Transfer the beans to a saucepan and fill the beans with fresh tap water. We put the pan on the fire and cook the beans for about 60 minutes after boiling the water over medium heat.

IMPORTANT: beans cannot be salted at the beginning of cooking, otherwise they will remain "oak", they will not boil.

When half of the water poured into the pan with beans boils away, add salt and lightly mix the beans. After that, cook for another 20-30 minutes, until the beans are ready.

We transfer the finished beans to sterilized jars.

Then we distribute the liquid in which the beans were cooked over all the jars.

Now we need to sterilize the jars of beans. To do this, put them in a pot, the bottom of which is covered with a rag, pour hot water into the pan so that it covers the jars by two-thirds, put the pan on the fire and sterilize the jars with beans for 15 minutes after boiling water.

Beans in their own juice are ready for the winter. We roll up the jars with lids. Let the contents of the jars cool completely under a blanket and then store the jars of beans in a cool place. As the beans cool, the liquid in the jar will turn into jelly. Beans keep very well for at least 1 year.

I hope that the beans in their own juice will become the same lifesaver for you as they were for me.