Canned beans recipes for the winter. Stewed with herbs. Green beans “With peppercorn”

Do you want to normalize your state of mind and lift your spirits? Eat beans. Don't be surprised - beans are really not as simple as they seem at first glance. It contains everything that is necessary for normal human performance and functioning: a large amount of starch, carbohydrates and a huge range of vitamins. No wonder it is considered one of the 10 most useful products. Therefore, it is very important that such a product is on your table. all year round. You can cook a wide variety of beans nutritious meals. And in fresh, and after heat treatment beans are added to salads, soups, side dishes, snacks are made with them and, of course, beans are canned for the winter.

As you know, you can can both grain and green beans. And what is very important, during the canning process, all of the beans are preserved. useful qualities. Which beans to preserve - white or red - is a matter of taste for each housewife, but appearance need to pay close attention. Bean grains should have a smooth surface, a shiny tint and be without external damage. If your choice fell on green beans, then for preservation choose small (about 9 cm), dense, juicy pods, what is called the milky stage of maturity, with an intact surface, without spots and coarse fibers, with fruits that do not form a bulge on the surface of the pod. The pods themselves should break easily with a characteristic crunch. This product is best suited for your preparations. The pods can be preserved whole or cut into pieces. Having carefully selected the product needed for preservation, you can safely begin the process itself. There are many ways to preserve beans. We will talk about very simple and informative recipes for canning beans for the winter, with which you can please your family and friends both on a weekday and at the holiday table.

Canning beans in own juice for the winter

Ingredients:
1 kg red or white beans,
500 g onions,
500 g carrots,
250 g vegetable oil,
3 tbsp. 9% vinegar,
salt, cloves, pepper sweet pea- taste.

Preparation:
Soak the beans overnight, changing the water several times during this time. Then rinse the beans thoroughly with running water and boil until tender. Don't overcook it! Cut the onion into half rings, the carrots into circles, which then cut in half. Pour vegetable oil into a saucepan, add onions and carrots, simmer for 20 minutes after boiling for low heat, then add the beans, let simmer for another 5-10 minutes, add vinegar, salt, cloves and allspice and cook for another 2-3 minutes. Then pour the mixture into clean jars, sterilize for 20 minutes and seal. Turn the jars upside down and wrap them up.

Pickled beans for the winter “Natural”

Ingredients for 1 liter of water:
40 g salt,
40 g sugar,
1 tsp 70% vinegar,
cloves, black peppercorns, other spices - to taste.

Preparation:
Place the beans in a saucepan and cover with water. The beans should be well covered with water, as some of it will evaporate and some will be absorbed into the beans. Add salt, sugar, spices, put the pan on the fire and cook for 1.5 hours until soft. A few minutes before the end of cooking, add vinegar. Place the finished beans in sterilized jars, roll up, wrap and let cool.

Canned beans V tomato sauce

Ingredients:
1 kg beans (any variety),
3 kg tomatoes,
3 tsp salt,
2 tsp Sahara,
half a pod of hot pepper,
10 peas allspice,
several bay leaves.

Preparation:
Soak the beans, rinsing thoroughly, for 4 hours. When it gets wet, place it in a saucepan, pour in 4 liters of water and cook over low heat, adding 1.5 tsp. salt and 2 tsp. Sahara. Don't forget to stir it from time to time. After 30 minutes, drain the beans in a colander and start preparing the tomato puree. First, peel the tomatoes by pouring boiling water over them, and then pass them through a meat grinder or grind in a blender. Place ready-made puree and beans into the pan, add the remaining salt, chopped allspice and finely chopped hot pepper. Cook the mixture over low heat for 20-30 minutes, slightly covering with a lid and stirring from time to time. A few minutes before cooking, add the bay leaf. Lay out finished product into sterilized jars, roll up, turn upside down and wrap. As they say, there are no friends for taste and color, but it looks more beautiful in tomato sauce white beans.

Canned white beans with dill and parsley

Ingredients:
1 kg beans,
1 kg of tomatoes,
3 bunches of parsley,
3 bunches of dill,
salt, pepper - to taste.

Preparation:
Soak the beans in cold water for 5 o'clock. Then drain in a colander, rinse and dry a little. Boil salted water in a large saucepan and place the beans in it. It should cook until half cooked. Ripe tomatoes grate, add salt and pepper, mix with finely chopped herbs, bring to a boil and leave to simmer over low heat. Place the beans cooked until half cooked into sterilized jars, leaving 3-4 cm to the top, and pour boiling tomato mixture over them. Cover with lids and sterilize for 80 minutes. Then roll up the jars, turn them upside down and wrap them until they cool completely.

Canned red beans with vegetables

Ingredients:
6 stacks beans,
3 kg tomatoes,
2 kg carrots,
2 kg onions,
2 bunches of dill,
1 pod hot pepper,
500 ml vegetable oil,
2.5 tbsp. salt,
2 tbsp. Sahara,
1 tbsp. 9% vinegar essence.

Preparation:
Soak the beans overnight, then boil them for 1 hour until half cooked. Cut the onion into half rings and fry, cut the carrots into strips or grate on a coarse grater for Korean salads and also fry. Finely chop the greens and mince the hot peppers. Also mince the tomatoes, combine with fried onions and carrots and boil in a saucepan for 15 minutes, then add the beans and other ingredients to the mixture and cook for 30 minutes. When the time is up it's ready hot beans Place in sterilized jars, roll up, turn the lids down and wrap well until completely cool.

Pickled green beans

Ingredients:
1 kg green beans.
For the marinade (per 1 liter of water):
1 tbsp. salt,
100 g sugar,
70 ml 6% vinegar.

Preparation:
Cut the pods into pieces and blanch in boiling water for several minutes, place in half-liter jars and fill with marinade made from water, salt, sugar and vinegar. Sterilize the jars for 15-20 minutes, roll them up, turn them upside down and leave until cool.

Capsicum green bean"Dacha secrets"

Ingredients for 1- liter jar:
600 g green beans,
2 g horseradish
50 g dill,
2 g parsley,
3 g cinnamon,
2 carnations,
5 black peppercorns.
For the marinade (per 1 liter of water):
25 g salt,
20 g sugar,
15 ml 70% vinegar.

Preparation:
Cut the pods into small pieces of 3 cm, blanch for 2-3 minutes and place tightly in jars mixed with spices. Prepare the marinade: pour water into a saucepan, add salt and sugar, boil for 10-15 minutes. Then strain it through cheesecloth and add vinegar. Fill the filled jars with marinade and sterilize: 0.5 liter jars - 5 minutes, 1 liter - 8 minutes, 3 liters - 15 minutes. Roll it up and wrap it up immediately.

Asparagus beans with bell pepper “Favorite”

Ingredients:
2 kg green beans,
250 g bell pepper,
2 bunches of parsley,
70 g garlic.
For the marinade:
700 ml water,
150 ml vegetable oil,
70 g salt,
100 g sugar,
1 stack 6% vinegar.

Preparation:
Prepare the marinade, boil and add ground garlic, chopped pepper, finely chopped herbs, stir and bring to a boil again. Peeled bean pods, if they are large, cut them into pieces; if not, leave them whole and dip them in the marinade. Stirring lightly, bring to a boil. Boil for 35 minutes until the beans sink to the bottom and are coated with the marinade. Place the finished product in jars and roll up.

Green beans “With peppercorn”

Ingredients:
1 kg green beans,
1 kg of tomatoes,
250 g garlic,
3 pods of hot pepper,
salt - to taste.

Preparation:
Peel the beans from the veins and blanch in boiling water for 1-2 minutes, then drain in a colander and dry. Mince the garlic and hot peppers and add salt - 50 g salt per 1 kg spicy mixture. Place the garlic mixture, chopped fresh tomatoes and beans. Repeat layers. Cover with a clean napkin and place a weight on top. After a week, distribute the mixture into jars, sterilize liter jars for 20 minutes, roll up and wrap until cool.

Green beans "Spicy"

Ingredients:
500 g green beans.
For the marinade:
100 ml water,
4 tbsp. 9% vinegar,
1 tsp Sahara,
2 cloves of garlic,
1 tbsp. mustard with grains,
2 tbsp. vegetable oil.

Preparation:
To prepare the marinade, pass the peeled garlic through a press. Add salt, sugar, mustard to it and mix well. Pour in vinegar, water, vegetable oil and mix again. Boil the beans until tender, cool. Pack the beans into a half-liter jar and pour in the marinade. Sterilize the jar for 15-20 minutes and roll up.

Green bean salad with eggplant “Memories of Summer”

Ingredients:
1.2 kg green beans,
3 liters of tomatoes minced through a meat grinder,
500 g eggplants,
600 g sweet pepper,
1.5 stack. vegetable oil,
1.5 stack. Sahara,
3 tbsp. l. salt,
1.5 tbsp. 9% vinegar.

Preparation:
IN tomato puree pour in vegetable oil and vinegar, add salt, sugar, and boil for 15 minutes. Then add the beans and simmer for another 20 minutes. Add the eggplants cut into small pieces and boil again for 20 minutes. Then add the pepper, cut into small strips, and boil for another 20 minutes. At the end of cooking, place the salad in sterilized jars, roll up, turn upside down and wrap.

Snack of green beans and beets “I want more”

Ingredients:
700 g green beans,
500 g beets,
250 g sweet pepper,
250 g onions,
500 g tomatoes,
1 stack vegetable oil,
70 g garlic,
1 bunch of parsley,
½ cup 6% vinegar,
hot pepper and spices - optional.

Preparation:
Grate the beets on a coarse grater. Pass the tomatoes through a meat grinder, cut the beans into small cubes, finely chop the onion, pepper and herbs. Pour vegetable oil into the pan, place the onion in it and sauté for 10-15 minutes, then pour in the tomato puree, vinegar, salt, sugar, Bell pepper, parsley, garlic. Stir everything well, heat it up, pour in the beets and beans and boil for an hour over medium heat in a sealed container, stirring from time to time. Ready snack Place in sterilized jars and seal.

Salad with green beans “Autumn Kaleidoscope”

Ingredients:
250 g green beans,
250 g leeks,
250 g cauliflower,
250 g zucchini,
250 g carrots,
500 g ripe tomatoes,
500 g sweet pepper.
For filling:
1 liter of water,
1 tbsp. salt,
2 tbsp. Sahara,
2 tsp citric acid,
dill seeds, garlic - to taste.

Preparation:
Cut the beans into small pieces and blanch for 1-2 minutes. Also cut the leek into small pieces, cauliflower divide into inflorescences. Cut the zucchini and carrots into small cubes. Blanch the prepared leek pieces, cauliflower florets, zucchini and carrot cubes for 2 minutes. Dip tomatoes and peppers, peeled from seeds, into boiling water and cut: tomatoes into thin slices, peppers into rings. Mix all the vegetables and place in sterilized liter jars. Prepare the filling: add salt, sugar, citric acid, seasonings and bring to a boil. Pour the prepared filling over the vegetables in the jars, add finely chopped garlic to each of them. Sterilize the jars for 25 minutes and seal.

Bean preparation"Simple, but tasteful." Cut off the tails of green beans on both sides and place the pods in liter jars. Place 1 tbsp in each liter jar. salt and fill the pods ⅓ full with water, close the lids and sterilize for 3 hours from the moment of boiling. Roll it up and turn it over.

Of course, canning beans will require you to invest time and effort, but every jar of beans you open in winter is great mood for the whole family!

Happy preparations!

Larisa Shuftaykina

Beans such as kidney beans are very beneficial for the human body.

Everyone knows that beans are rich in vitamins, carbohydrates and fiber, and in order to enjoy beans at any time of the year, I suggest canning these beans, in my opinion, with a recipe that has been tested over the years. It turns out very tasty and tender canned beans!

Ingredients:

white beans – 1 kg;
sugar – 120 g;
salt – 3 tbsp. l.;
vegetable oil - 1 tbsp. l.;
table vinegar 9% - 2 tbsp. l.

Cooking method

To preserve beans for the winter, it is better to choose dense, smooth grains. Carefully sort through all the beans, select dry, spoiled and damaged grains. To ensure that the beans cook evenly, choose beans of the same size.

Rinse the beans in plenty of water. Then, pour clean water and soak the beans for 8 hours. After 4 hours, you need to rinse the beans and remove any excess debris, and then replace the liquid with clean water.

The beans, which had been standing in water for this time, had significantly gained in size, as they say, they had swollen. Now, you need to place it in a large saucepan with a thick bottom and fill it with clean water in a ratio of 1:2 beans/liquid. Cook over medium heat until it boils, then change the water and bring the beans back to a boil. Next, pour in a portion of vegetable oil and stir. Thanks to it, the beans will have a pleasant, delicate taste.

The next step is to add sugar and mix again. Continue to simmer over low heat for 80-90 minutes, without covering the pan with a lid. It’s not difficult to check the readiness of the beans: take out one grain and press on it; if it’s hard to press, then it’s worth boiling the beans some more. Rock salt add only 10-15 minutes before the end of cooking, so that the beans do not turn out hard. Finally, add vinegar and simmer for 2-3 minutes.

While the beans are cooking, there is time to prepare containers for canning. I use small jars with a volume of 0.3 - 0.5 l. tin lids for twists. You must first thoroughly sterilize them in a way convenient for you, for example, rinse the filled jars with water with a soda solution, place them in the microwave for 2-3 minutes, and boil the lids for 5 minutes.

And so, as soon as the beans are ready, you need to immediately fill clean, dry jars with them. Add a little yushka in which the beans were cooked on top.

Then, as usual, close with tin lids. Turn the top upside down and wrap it in a warm blanket, this way the beans will undergo additional sterilization. Leave the jars in this position until they cool completely.

Although the process of canning beans is a little time-consuming, it is worth it! As a result, you will get a very tender, soft and delicious beans, which is perfect for preparing many dishes!

The topic of today's conversation will be the preparation of beans for the winter. In the article I will tell you how to can can beans at home, I will consider popular recipes, I’ll pay a little attention to the benefits and useful tips.

Method of canning beans in their own juice

There are an incredible number of ways to prepare beans. Each of the recipes is good in its own way, and canning in its own juice is no exception. Try it in practice and see for yourself.

Ingredients:

Beans – 1 kg.
Onion – 500 g.
Carrots – 500 g.
Refined oil– 250 ml.
Vinegar – 3 tablespoons.
Cloves, allspice, salt - to taste.

Preparation:

First, soak the beans until morning. Change the water several times during the procedure. In the morning, rinse and boil until tender. Cut the onions into half rings and the carrots into slices.
Pour oil into a large saucepan, add chopped vegetables, and place on the stove. Once it boils, simmer the vegetables over low heat for 20 minutes.
Add the boiled beans to the pan with the vegetables. After 10 minutes, pour in the vinegar, add salt and spices, stir the mixture and cook for two minutes.
Boiled ingredients Place in jars, sterilize over moderate heat for a third of an hour, securely roll up the lids. Keep the jars upside down under a blanket until cool.

Beans in their own juice even in pure form will serve as a wonderful snack. And if you have free time or a holiday is approaching, use it to prepare more complex dishes, for example, lecho.

How to Can Beans in Tomato Sauce

Beans - useful product for nutrition, which contains a lot of vitamins, minerals and protein. If cooked or preserved correctly, it turns out incredibly tasty. I offer a recipe for canning with the addition of tomatoes.

Ingredients:

Beans – 1.2 kg.
Tomatoes – 1 kg.
Onions – 2-3 pcs.
Salt – 3 teaspoons.
Bay leaf- 5 pieces.
Fragrant ground pepper– 0.5 teaspoon.
Ground black pepper – 1 teaspoon.
Vinegar 70% – 1 teaspoon.

Preparation:

Boil beans in a saucepan. To do this, place the beans in boiling water and cook over moderate heat until soft. Chop the onion into small squares and fry in oil.
Remove the skins from the tomatoes by pouring boiling water over them. Place in a saucepan and cook on the stove until softened, adding a little salt. Then remove from heat and puree.
Add beans, onions and all other spices to the crushed tomatoes. Mix everything and return to the stove. Boil until boiling, then add a teaspoon of vinegar and stir.
Place the cooked beans into the prepared jars. Roll up the lids. Leave to cool, wrapped in a towel.

Video recipe

The beans in tomato sauce are divine. Even if you have simple pasta for lunch, adding a few spoons of beans in tomato sauce will turn the dish into a real masterpiece.

Canning green beans

Canned green beans contain a lot of vitamins and minerals, and they are stored for a long time. The recipe for making marinade differs from brine in that vinegar is the main preservative.

Ingredients:

Green beans – 0.5 kg.
Horseradish root – 1.5 g.
Fresh dill – 50 g.
Parsley – 50 g.
Salt – 2 tablespoons.
Sugar – 1 tablespoon.
Black pepper – 10 peas.
Ground cinnamon – 2 grams.
Cloves - 3 pieces.
Vinegar – 50 ml.

COOKING:

Fry the pods in a frying pan with some oil. I recommend cutting large pods into pieces.
Make the marinade. Pour salt and sugar into boiling water and put on fire. After boiling for 10 minutes, add vinegar to the marinade.
Place the pods in prepared sterile jars, placing herbs and other spices on top. Add marinade and, covering with lids, place on water bath for a quarter of an hour.
After sterilization, roll up the lids. Turn the jars over and, wrap them in a towel, leave to cool. Store canned food in a cool place.

Video cooking

This recipe will be appreciated by housewives who cannot imagine life without green beans. They readily eat it as a main dish or add it to soup. Even if you are not one of them, be sure to try canned green beans. It will diversify the menu and give new sensations.

Recipe for canned beans in an autoclave

An autoclave is a wonderful assistant in preparing food for the winter. If you have such a device, the recipe for beans in the autoclave is guaranteed to come in handy. Ingredients are indicated for one half-liter jar.

Ingredients:

Beans – 100 g.
Carrots – 100 g.
Onions – 100 g.
Bell pepper – 50 g.
Vegetable oil – 50 g.
Tomato juice– 350 g.
Sugar – 0.5 teaspoon.
Salt – 1 teaspoon.
Vinegar – 1 tablespoon.

Preparation:

First, soak the beans for 5 hours, then place them in boiling water. Meanwhile, prepare the vegetables: finely grate the carrots, cut the onions, tomatoes and peppers into cubes.
Boiled beans, pour in tomato juice and place on the stove. Add salt, sugar and chopped vegetables. Cook for about 20 minutes until the vegetables are soft. In the last minutes, add vinegar and stir.
Ready mixture distribute into sterile jars. Roll up the lids and place in the autoclave until the dish is ready. At 110 degrees the process will end in 20 minutes.

Agree, canned beans are prepared in an autoclave in an elementary way. This is another reason why it is worth preparing this wonderful and healthy product.

Which beans are better to can – white or red?

There are many types of legumes. White and red beans are common in our area. If you plan to preserve this product, choose the color and grade at your discretion, depending on its future use. I'll provide food for thought.

Red beans after any heat treatment are denser.
White has less calories than its red sister.
In cooking, white beans are traditionally used for preparing first courses, while red beans look more attractive in salads and side dishes.

As you can see, the differences between the types are insignificant, and the cooking technologies are no different.

The benefits and harms of canned beans

Canning is the most reliable way to store food, which, thanks to taste qualities And nutritional properties won the hearts of gourmets from all over the world. What are the benefits of canned beans?

The main advantage is preservation useful substances. Scientists have proven that after canning, beans retain up to 75% of vitamins and minerals.
Due to its low calorie content, the product is ideal for people who adhere to dietary nutrition.
Beans are rich vegetable fiber, which normalizes the intestinal microflora, prevents the appearance of malignant tumors and stops inflammatory processes.
Eating legumes improves heart function, normalizes heart rate, and increases the elasticity of blood vessels. They are recommended to be used to prevent stroke or atherosclerosis.
Beans provide a diuretic effect, which has a positive effect on the functioning of the excretory system; it is also good for health Bladder and kidneys.

Little harm done. Unregulated use leads to the appearance

In post-Soviet countries, red beans are separate dish not canned, but added to the composition various salads, soups and stews. Its 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 prepare red bean salads at home for the winter in our article, which contains delicious and inexpensive recipes for the whole family.

Secrets of delicious winter preparations from red beans

For winter preparations, both pod and grain beans. The first option closes as separate snack, and the second is used for salads.

Advice! Red grain beans in tomato – main ingredient Lenten borscht. She gives Ukrainian soup characteristic taste, thickness and high nutritional value.

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

Choose only quality beans for conservation

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

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

Features of preparing winter bean preparations

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

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

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

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

An important stage in preparing beans is soaking them in clean water.

Canned salads should be stored in a dark place, on dry shelves at a temperature of 18-20 C.

How to prepare legumes for canning for the winter

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

Sorting out legumes, removing substandard grains and garbage.
Washing the grains warm water, soaking them in water overnight. For 1 kg of beans, you will need 2 liters of water, which is poured onto the grains and left to soak for 12 hours.

Advice! You can speed up the soaking process by pouring the beans into a large saucepan, filling it with water and boiling the beans for 1 hour. After this, sterilize the jars, prepare the lids and choose the best recipes.

Salads for the winter: beans in their own juice

For this salad you will need

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

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

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

Place the beans into the stewed mixture, and after boiling, cook for another 10 minutes, adding vinegar, seasonings and salt. After preparation, the mass is placed in jars, which are pre-sterilized in the oven. The jars are rolled up with lids, wrapped and left upside down for at least a day. This rule applies to all the following recipes.

Classic red beans in tomato for the winter

This red bean salad has become... a true classic, and to prepare it you need a kilogram of beans and three kilograms of tomatoes. This amount accounts for 3 tsp. salt and sugar, as well as 1 tbsp. l. vinegar for taste.

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

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

It is important to rinse the beans well

Puree and boiled beans transfer to a saucepan, add one and a half teaspoons of salt, fragrant and Bell pepper. Cook the salad for 30 minutes, then distribute it into jars.

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

Beans and vegetables for winter salad

To cook this vegetable salad with beans you need:

Half a kilo of sweet peppers and the same amount of eggplants.
1.2 red beans, pre-soaked and boiled.
3 liters of tomato puree.
A glass of any vegetable oil.
1.5 tbsp. l. vinegar and sugar.
3 tbsp. l. salt and spices.

Pour the prepared tomato puree into a saucepan, add salt, vegetable oil and sugar, cook for 20 minutes. When adding sugar, stir it thoroughly, or first dissolve it in 100 ml of water, otherwise it will caramelize at the bottom of the pan.

After 15 minutes, successively add beans, diced eggplants, then diced peppers to the puree, and add vinegar and seasonings along with the pepper. After adding all the ingredients, cook the salad for another 5 minutes.

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

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

Zucchini winter salad

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

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

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

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

To summarize, it is worth saying that all red bean recipes for the winter are inexpensive, tasty and hearty dishes. In addition, beans are a source of vitamin B9 (folic acid), heavy carbohydrates and protein, which the body needs during the long winter.

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

Preparing red bean salad: video

Bean preparations for the winter: photo

Beans are used as an ingredient for large quantity dishes, but it can also be preserved as an independent snack. Beans in tomato for the winter are considered one of the most delicious. It can be prepared according to a variety of recipes.

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

Canning beans classic recipe does not require the presence of a large number of ingredients. Tasty dish can be prepared from just 6 products:

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

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

How canning works:

The beans are washed, soaked for 10 hours (during this period the liquid needs to be changed 3 times), and then filtered through a colander, washed and boiled until half cooked.
In a separate container, water is mixed with tomato paste, salt, pepper and sugar.
The sauce is mixed with beans, sent to the stove and brought to a boil. Next, simmer the beans over low heat for approximately 2 hours.
The prepared snack is placed in sterilized jars, sealed with a key for preservation, turned over, insulated and left for 2 days.

The roll will be fully ready for consumption in 2 weeks. During this time, the beans will be saturated with tomato flavor and acquire a soft, delicate structure.

Salad with beans for the winter (video)

With vegetables for the winter

Beans go well with various vegetables, so many housewives add to the preparation additional ingredients eg onions, carrots, bell pepper, zucchini. Preservation can also differ in the use of the main ingredient: for example, beans can be either regular or asparagus.

Tomato salads for the winter: the most delicious recipes

Green beans with carrots

Carrots give beans a crunchy texture, making them an excellent stand-alone snack as well as an ingredient for cooking.

To prepare you need:

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

Carrots give beans a crunchy texture

How to cook:

The pods are sorted, washed, and cut into strips.
1 glass of water is poured into the pan, the liquid is placed on the fire and brought to a boil.
Then the beans are poured into boiling water.
Carrots, washed, peeled, grated for Korean salads.
The onion is peeled and cut into half rings.
Prepared vegetables are poured into the pods, seasoned with sauce, tomato paste and spices.
Mix everything, simmer for another 10 minutes, sweeten, mix with chopped herbs, cook for another 2 minutes.
The salad is placed in sterilized jars, sealed, placed on the lid and insulated.

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

Homemade monastery-style cooking

Another delicious recipe for bean snacks in tomato - monastic style.

To do this you need:

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

Another delicious recipe for bean snacks in tomato - monastic style

Canned beans are made using the following technology:

The beans are soaked overnight, drained in a colander and boiled for 40 minutes.
The corn is defrosting.
Carrots are washed, peeled, and grated for Korean salads.
The pepper is washed, peeled, and cut into strips.
The onion is peeled and cut into half rings.
The greens are rinsed, dried, and chopped with a knife.
Tomato paste, onion rings, peeled garlic cloves, and black pepper are ground in a blender.
The cooked beans are transferred to a clean pan, filled with oil, vinegar, and sprinkled with salt and sugar.
The mass is brought to a boil, mixed with tomato sauce and paprika. The mixture is stirred and simmered for another 5 minutes.
Corn and carrots are added to the preparation, everything is brought to a boil and removed from the heat.
The hot snack is placed in sterilized jars.
Next, the containers need to be closed using a preservation key.

The 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

Home-made Italian beans in tomato sauce are piquant pungent taste.

Assorted vegetables for the winter: TOP 6 recipes

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;
a little olive oil.

Home-made Italian beans in tomato sauce have a spicy, spicy taste.

How to cook beans with vegetables in Italian:

The beans are washed, sorted, and soaked for 4 hours.
The beans are placed in a colander, filled with 3 liters of water, mixed with salt and boiled for 2 hours.
The onion is peeled and cut into small pieces.
The garlic is peeled and passed through a press.
Onions and garlic are fried on olive oil within 4 minutes.
The beans are mixed with tomato paste, basil, and onion-garlic mixture. The mixture is simmered over medium heat for 20 minutes.
The hot workpiece is transferred to sterilized containers and sealed. In order to preserve the freshness of the product 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 like that for 2 days.

It is best to use this preparation as an ingredient for salads or a side dish for main meat courses.