Beans for the winter in banks - 10 recipes at home

Bean salad with vegetables for the winter

Beans with vegetables, which you prepare for the winter, can be eaten not only as a delicious vitamin salad. It will make an excellent rich soup or dressing for a second course, for example, potatoes or rice.

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  Pour the required amount of hard beans into a deep bowl and cover with cold water. It is best to do this at night. In the morning, pour the water into the sink through a colander and rinse the beans.
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  We send the ingredient back to the pan and fill it with pre-purified water. We put the container on the stove and cook the beans until they are fully cooked.
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  While the beans are cooking, we have time to prepare the vegetables. We peel the onions and carrots, we get rid of the pepper from the seed box. Rinse the ingredients thoroughly. Rub the carrots on a coarse grater. Cut the onion and pepper into quarters.
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  When the beans are ready, drain the water. Pour tomato juice into a saucepan. Next we send chopped onions, peppers and carrots. Add vegetable oil, salt and sugar. We are waiting for the mass to boil. We continue to cook the beans with vegetables for about half an hour, not forgetting to constantly stir the dish.
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  Small jars are suitable for rolling the salad. Beforehand, they should be thoroughly washed, and then sent for sterilization along with the lids. This step will take less than half an hour.
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  Pour vinegar into a saucepan. When the mass boils, pour it into the jars. Roll up the lids and set upside down on the floor. We wrap it in a warm blanket until it cools completely, and then transfer it to a cool dry place for further storage.

Bon Appetit!

Canned beans for the winter in jars

Canned beans are a very healthy product that goes well with meat and fish. Beans contain a sufficient amount of protein and can replace meat dishes, which is very convenient for vegans and vegetarians.

Cooking time - 10 hours 20 minutes.

Cooking time - 10 minutes.

Servings Per Container - 4.

Ingredients:

• Beans - 1 kg.
• Water - 3.5 liters.
• Salt - 100 gr.
• Sugar - 100 gr.
• Vinegar 9% - 3 tsp
• Bay leaf to taste.
• Cloves to taste.
• Allspice peas - to taste.

Cooking process:

1. 1 kg of beans should be rinsed first and then transferred to a deep bowl. Fill it with clean water and leave it overnight if the beans are hard (if fresh - for 2 hours).
2. We drain the liquid into the sink. Then we put the beans in a saucepan and fill them with a new portion of water (it is advisable to clear the water in advance). Add salt, sugar, cloves, bay leaves and pepper. We put the pan on the stove.
3. We are waiting for the mass to boil (we make a big fire). Then we reduce the heat and cook the beans, stirring occasionally, for a couple of hours. Pour in the required amount of vinegar. Mix it with the rest of the ingredients and turn off the stove after 2 minutes.
4. Preservation jars and lids are sterilized in advance. They should first be inspected, thoroughly cleaned with a soda solution and washed thoroughly, and then sent for heat treatment.
5. We spread the beans in ready-made jars and fill them with marinade.We cover the necks of the container with lids and roll it up. We twist the jars to check their tightness, and then leave them under a warm blanket until they cool completely. You need to put containers upside down. Later, we transfer the jars to a cool dry place and place them in their usual position (lids up).

Bon Appetit!

Green green beans at home for the winter

We offer a recipe for a crispy vitamin snack made from green beans, rich in minerals and organic acids. It is ideal for both everyday and festive tables.

Cooking time - 1 hour 45 minutes.

Cooking time - 30 min.

Servings Per Container - 10.

Ingredients:

• Beans - 3 kg.
• Tomatoes - 2 kg.
• Sweet Bulgarian pepper - 0.5 kg.
• Garlic - 200 gr.
• Sugar - 100 gr.
• Salt - 70 gr.
• Parsley - 2 bunches.
• Vegetable oil - 300 gr.
• Vinegar 9% - 30 ml.
• Hot pepper - optional.

Cooking process:

1. Choose green beans for seaming: no damage and preferably young. We rinse it with running water and cut off the ends of the pods on both sides. Cut the pods into two halves.
2. We wash herbs and vegetables with water. Grind the tomatoes with a meat grinder. First, we remove the core from the bell pepper. Chop it finely and then chop the parsley.
3. Put all the ingredients (except for the beans) in a saucepan. Sprinkle them with salt and sugar. Pour in the required portion of vegetable oil. Move the pan to the stove. Mix its contents and bring to a boil.
4. We send the beans into the container and continue to cook the ingredients for about 60 minutes. Towards the end of cooking, you need to peel and finely chop the garlic, and then add it to the mass. Pour vinegar, mix the ingredients and turn off the stove after a couple of minutes.
5. We prepare cans and lids for seaming in advance: we clean, wash and heat treatment. Put a dish of beans with vegetables in clean containers, and then roll up the jars with lids. The snack should cool upside down under a blanket, then it can be stored in the refrigerator.

Bon Appetit!

How to prepare pickled asparagus beans?

Asparagus beans are attractive to those on a healthy diet. Diet dish, contains a large amount of macro- and microelements.

Cooking time - 1 hour 10 minutes.

Cooking time - 45 min.

Servings Per Container - 4-5.

Ingredients:

• Beans - 1 kg.
• Horseradish root - 5 gr.
• Sugar - 2 tbsp. l.
• Salt - 3 tbsp. l.
• Dill - 100 gr.
• Black peppercorns - 10 pcs.
• Allspice peas - 10 pcs.
• Cinnamon - 3 gr.
• Carnation - 4 pcs.
• Vegetable oil - for frying.
• Water - 2 liters.
• Vinegar - 1-2 tbsp. l.

Cooking process:

1. First we wash the dill, and then lightly shake off the excess liquid. Finely chop the herbs and horseradish root. Spices - black and allspice pepper, cinnamon, cloves - mix in a small deep container.
2. Pour water, purified in advance, into a saucepan (preferably large). We put the pan on a free burner. We set the required heating level. We are waiting for the liquid to boil. After this happens, season with salt and sugar, and after a couple of minutes pour in the vinegar. Stir the ingredients and immediately turn off the stove.
3. First we sort out the asparagus beans, and then cut off the ends of each pod on both sides with a knife. We cut the pods. Before you start frying the beans, put a frying pan on the stove, pour oil into it and heat it at the level we need for 1-2 minutes. Put the beans in hot oil and fry. The readiness of an ingredient is determined by its golden color.
4. We select containers and lids for rolling snacks: we clean them with soda powder and rinse. First put the beans in dry clean jars, then the herbs, horseradish root and spices. Fill the mass with marinade. We cover the necks of the cans with lids.
5. We choose a basin or a pan with a wide bottom, put it on the stove. We put a towel and put jars on top of it. Pour water into the basin (or pan). It should be kept at the level of the cans' shoulders.We sterilize the seams under the covers for 15-20 minutes. We roll up the cans and turn them over so that they gradually cool down. We wrap it up with a blanket. Then store in a cool dry place.

Bon Appetit!

A simple and delicious recipe for beans in tomato sauce for the winter

The recipe uses white beans. If you wish, you can replace it with a red one - it doesn't matter. The most important thing is to cook the beans completely so that they don't stay tough.

Cooking time - 8 hours 55 minutes.

Cooking time - 25-30 minutes.

Servings Per Container - 3.

Ingredients:

• Beans - 500 gr.
• Water - 1.3 liters.
• Tomato paste - 100 gr.
• Sugar - 3 tbsp. l.
• Salt - 1 tsp
• Vinegar 9% - 2 tbsp l.

Cooking process:

1. We wash the beans with running water (for convenience, we use a colander). Transfer the beans to a large deep bowl and fill with cold water (about two liters will be needed). We leave it overnight.
2. Drain the water into the sink and rinse the beans again. Transfer the ingredient to a large heavy-walled pot. We transfer the container to the stove and cook the beans over medium heat. When the contents of the pot boil, reduce the heat and cover the container with a lid.
3. Beans can be tasted after 30-40 minutes. If it becomes soft, you can add tomato paste, salt and sugar. Stir the ingredients and simmer for about 15 minutes.
4. A couple of minutes before the end of cooking, pour in the vinegar, mix the ingredients and turn off the stove. We process cans and lids for seaming in advance: we clean with soda, rinse and sterilize in any available way.
5. We spread the beans in tomato sauce in containers. We roll up the cans, turn them over (at the same time we check the tightness of the container). So that the seams cool down gradually, cover them with a blanket and wrap them tightly. You can store jars at room temperature.

Bon Appetit!

Bean salad with zucchini in jars

The salad can be added to main courses, such as stewed cabbage or vegetable stew. Before boiling, the beans must be filled with water for at least 4-6 hours, and the water must completely cover the beans.

Cooking time - 9 hours 10 minutes.

Cooking time - 30 min.

Servings amount - 8-10.

Ingredients:

• Zucchini - 3 kg.
• Beans - 1 kg.
• Tomatoes - 2 kg.
• Sweet Bulgarian pepper - 0.7 kg.
• Sugar - 120 gr.
• Vinegar - 130 ml.
• Vegetable oil - 170 ml.
• Salt - 2 tablespoons

Cooking process:

1. Fill the beans (use red) with water and leave overnight. Before starting cooking, we drain the water into the sink, rinse the beans and send them to a saucepan, which we first put on the stove. Fill the beans with fresh water (it is advisable to clean it in advance) and cook for 30-40 minutes. The beans should be soft, but not too boiled.
2. We drain the water from the pan. We select young zucchini and wash them along with peppers and tomatoes. Grind the tomatoes with a meat grinder. It is better to cut the pepper into strips, and the zucchini into cubes.
3. Put chopped vegetables in a saucepan. We put the container on the stove and cook until it boils. We mark 10 minutes after the mass begins to gurgle, and add vegetable oil, salt and sugar. We send the beans to the pan and stir the ingredients.
4. After 20 minutes, pour vinegar into a saucepan, mix the mass and let it simmer for another 10 minutes. We prepare cans and lids for seaming in advance. We clean them and sterilize them.
5. Put the beans with zucchini in clean containers and roll them up immediately. We leave the jars in an inverted position until they cool completely (they must be wrapped in a warm blanket). Then we store the blanks at room temperature.

Bon Appetit!

Step-by-step recipe for making bean lobio for the winter

The name of the dish came to us from Georgia. This is the name of any bean dish in this country. According to the classic recipe, red beans and a lot of greens are added to the lobio.

Cooking time - 9 hours.

Cooking time - 50 min.

Servings Per Container - 3-4.

Ingredients:

• Beans - 3 tbsp.
• Bulgarian sweet pepper - 1 kg.
• Carrots - 1 kg.
• Tomatoes - 2 kg.
• Sunflower oil - 1 tbsp.
• Salt - 2.5 tablespoons
• Sugar - 300 gr.
• Vinegar 9% - 70 ml.

Cooking process:

1. Pour three cups of beans into a deep container and fill it with cold water so that it completely covers the beans. It is better to do this procedure at night.
2. We drain the water into the sink. We wash the swollen beans and put them in a saucepan. Add water to the container. On the stove, bring the mass to a boil and salt. Stir and leave for 40-60 minutes. The beans should be soft.
3. Get rid of the top layer of carrots. We wash the vegetables - carrots, peppers and tomatoes - with running water and chop: peel the peppers from the seed box and cut into strips, grate the carrots, and pass the tomatoes through a meat grinder.
4. Move all vegetables to the pot. Add sugar, salt and sunflower oil to them. On the stove, bring the mass to a boil over high heat, then reduce the heat and cook the vegetables for 30 minutes. At the same time, we constantly mix them.
5. When 10 minutes remain until the end of cooking, pour in the vinegar. Mix the ingredients. We find a suitable container for seaming. We clean it with soda and, after thorough rinsing, sterilize it. Boil the lids on the stove or pour boiling water over them and leave for 10-15 minutes.
6. Put the finished bean lobio in jars and roll it up. We check if the containers are not leaking: for this you need to gently twist them in your hands. We put the cans upside down on any flat surface and wrap them with a warm blanket. When the seams are cool, store them at room temperature.

Bon Appetit!

How to prepare Korean beans for the winter?

The bean dish according to this recipe is served as an independent snack or as an addition to side dishes and meat dishes. The traditional recipe uses red beans, vegetables and spices.

Cooking time - 1 hour 40 minutes.

Cooking time - 30 min.

Servings Per Container - 4-5.

Ingredients:

• Beans - 800 gr.
• Onions - 4 pcs.
• Carrots - 4 pcs.
• Garlic - 12 teeth
• Chili pepper - 1 pc.
• Ground cilantro - 40 gr.
• Coriander - 55 gr.
• Water - 260 ml.
• Refined oil - 125 ml.
• Apple cider vinegar - 40 ml.
• Sugar - 35 gr.
• Salt - 15 gr.
• Dry cloves - 6 pcs.
• Allspice - 5 pcs.
• Bay leaves - 6 pcs.

Cooking process:

1. If the beans are fresh, free them from the pod and cook immediately. If not, soak it in cold water overnight. Rinse the beans under running water and transfer them to a saucepan. Fill the beans with purified water and salt, place the container on the stove. Cook the mass for 40 minutes over low heat.
2. While the beans are cooking, let's start with the vegetables. We peel the garlic and onion from the husk, cut off the top layer of the carrot with a knife. Freeing chili peppers from seeds. Cut the onion into thin strips and grate the carrots on a fine grater. Squeeze the cloves of garlic through the garlic. Finely chop the chili pepper.
3. Mix chopped vegetables with ground coriander and cilantro in a plate or bowl. Pour oil into a separate container (saucepan) and add vinegar, sugar, salt, allspice, cloves and bay leaves to it. Stir the ingredients and place the pot on the stove. Bring to a boil. The marinade is ready.
4. We clean the pre-prepared jars, rinse and sterilize them together with the lids. We give them time to dry. Mix vegetable mass with beans and put in jars. Fill the mixture with marinade.
5. We roll up all cans on a turnkey basis. We turn them over with their lids down and put them in a warm place to cool down. We wrap it up with a blanket. Then we transfer it to the refrigerator for storage.

Bon Appetit!

Delicious preparation of beans with eggplant for the winter

In order for the dish to turn out delicious, choose not too ripe eggplants. The peel can be cut off or left in the cooking process, depending on your preference. Also adjust the amount of salt and sugar to your liking.

Cooking time - 9 hours.

Cooking time - 2 hours.

Servings Per Container - 5.

Ingredients:

• Eggplant - 1 kg.
• Tomatoes - 800 gr.
• Beans - 1 tbsp.
• Sweet Bulgarian pepper - 400 gr.
• Onions - 300 gr.
• Sunflower oil - 1 tbsp.
• Table vinegar 9% - 3 tbsp. l.
• Salt - 1.25 tbsp l.
• Sugar - 1 tbsp. l.
• Garlic - 3 teeth.

Cooking process:

1. Pour a glass of beans into a deep container and fill it with cold water. Better to do it at night. In the morning, rinse the swollen beans and put them in a saucepan. Fill the beans with purified water (you need about 3 cups). We put the saucepan on the stove and cook the beans until fully cooked over medium heat for an average of 30-40 minutes.
2. Remove the husks from the onion heads and cut them into small cubes. We heat the oil in a frying pan (first turn on the stove and pour oil into the container). After a couple of minutes, pour the onion and fry it until golden brown.
3. First, rinse the sweet bell pepper, and then free it from the seeds and stalks. We cut it into pieces of any shape (cubes or bars). We spread the pepper to the onion and begin to fry (about 10 minutes).
4. We wash the eggplants and cut them into large cubes. You can peel off the rind if you like. Add the eggplants to the pan with the onions and peppers. Stir the food and leave it to simmer under the lid for 10 minutes.
5. Rinse the tomatoes and remove the skin. To do this, first boil the water, then place the tomatoes in a deep bowl and pour boiling water over them (before the procedure, we advise you to make cross-shaped cuts on the tops of the tomatoes). After a couple of minutes, the skin will peel off easily. We cut the ingredient.
6. We put the boiled beans in a colander - the excess liquid should go away. Put the tomatoes in a pan with the rest of the vegetables. Stir them and leave to simmer under a closed lid for about 15-20 minutes.
7. Add boiled beans to vegetables. Pour in salt and sugar, and then mix everything well. Simmer for another 15 minutes. In the meantime, prepare the garlic cloves - peel and chop them. We add the garlic 5 minutes before the end of stewing. Pour in vinegar, quickly mix the mass and immediately turn off the stove.
8. It remains to form the seams. Prepare cans and lids in advance without damage. We clean them, wash and sterilize. Then put the mass of beans and vegetables into clean containers. Roll up the lids, turn over and let cool under a thick blanket. Then they can be stored at room temperature.

Bon Appetit!

Winter salad with beans and tomatoes

For the salad, you can choose any sort of beans - white, red or speckled. Store the finished seams until they cool completely for a day, and then move them to the refrigerator.

Cooking time - 9 hours.

Cooking time - 1 hour.

Servings Per Container - 5.

Ingredients:

• Beans - 0.5 kg.
• Carrots - 0.5 kg.
• Sweet Bulgarian pepper - 0.5 kg.
• Tomatoes - 0.5 kg.
• Salt - 1 tbsp l.
• Vinegar 9% - 100 ml.
• Ground black pepper - ½ tsp.
• Refined oil - 1 tbsp.
• Bay leaf - 2 pcs.

Cooking process:

1. We sort out the beans, and then put them in a colander and rinse with running water. We transfer the product to any deep container and fill it with cold water. We put in the refrigerator overnight.
2. In the morning we drain the liquid, rinse the beans again, and then transfer them to a saucepan. Transfer the pot to the stove and turn on the fire. When the mixture boils, reduce the heat and continue cooking the legumes for forty minutes.
3. Now let's get to the vegetables. We wash the bell peppers and tomatoes. We also wash the carrots, and then peel them with a knife from the top layer. Rinse again. Grind the carrots into a separate bowl on a grater.
4. We remove the attachment points of the stalks of the tomatoes and cut them into rings of small thickness (no more than 0.5 centimeters). Cut the pepper into two halves to make it easier to remove the core. Cut out the stalk. Chop the pepper into strips.
5. We put the pan on the stove and pour oil into it. We turn on the technique and bring the oil to a boil. Then add the carrots to the pan and fry them for about 10 minutes, remembering to stir. Now we send bell pepper, bay leaf, salt and ground pepper to the pan. While stirring, simmer for another 10 minutes.
6. Drain the beans into the sink. We spread the legumes along with the tomatoes to the rest of the ingredients. Stir them and simmer for 15 minutes. Before turning off the stove, pour vinegar into the mixture and stir the food.
7. We prepare jars and lids for rolling salad in advance: we clean them with soda, rinse and sterilize. Then we put hot salad in them and roll up. We leave the cans upside down for a day. We wrap them up with a blanket. Then we transfer to a cool dry place. Bon Appetit!