How to cook beans for the winter. Canned beans with tomatoes. Beans and beans garnish

Legumes are a tasty and healthy culture, the use of which has been practiced since ancient times. They are unpretentious to grow, have a pleasant, pungent taste and are present as an ingredient in a huge number of dishes. So that every housewife can stock up on beans for the winter, we have selected the most popular recipes for harvesting, which we will share with you below.

Before moving on to the recipes, let's take a look at what beans are good for and why they should be consumed throughout the year, rather than as a seasonal product:

• Beans contain: potassium, iron, vitamin C, phosphorus and magnesium.
• Legumes are high in fiber, so eating them normalizes natural processes in the intestines.

• The culture is a good substitute for animal proteins. This will especially appeal to vegetarians and dieters.
• The consumption of the culture in food helps to reduce the level of cholesterol in the blood, which has a beneficial effect on the state of the cardiovascular system.
• Helps in the work of brain cells, improving human memory.
• Beans are a great solution for people with diabetes. The carbohydrates in beans are absorbed by the body without releasing insulin.

Who is undesirable to eat

Unfortunately, beans, like many other foods, are not suitable for everyone. There are a number of diseases, the presence of which precludes the use of this product.

Contraindications for use:

1. It is undesirable for the elderly. This is due to the fact that beans are in the category of food that is considered hard on the stomach. For the same reason, beans should not be carried away with pancreatic disorders.
2. Citizens with pancreatitis or hepatitis should exclude this culture from the list of consumed foods. The same goes for people with gout.
3. Don't go overboard with beans and eat them in large quantities. The thing is that due to the presence of oligosaccharides in the composition, the digestion of the product is difficult. This contributes to the formation of gas in the stomach, even in healthy people.

Note! Adding carminatives to the menu can save you from flatulence. They will balance the body's response and help you digest food with minimal repercussions.

Delicious recipes for the winter

Despite some contraindications, beans are a great ingredient in a variety of dishes. Do not overdo it with their use, and everything will be fine.

To make stocks of the product at home, favorable conditions, the following recipes are suitable for you:

• beans in a spicy tomato sauce;
• in concentrated tomato paste;
• canned white beans;
• red;
• homemade snack with vegetables;
• pickled beans;
• canned green beans.

These recipes should be in service with every housewife who wants to pleasantly surprise her family and friends. Let's take a closer look at each recipe.

Beans in tomato sauce

Beans and tomatoes are a wonderful combination of flavors that harmoniously complement each other. The dish, in addition to its taste, carries a charge of useful vitamins and minerals, which are especially necessary in winter.

To prepare according to the original recipe, you will need:

• beans - 1 kilogram;
• tomatoes - 4 kilograms;
• onions - 0.5 kilograms;
• sunflower oil - 100 grams;
• carrots - 1 piece;
• salt - 1 spoon;
• granulated sugar - 1 spoon;
• spices to taste.

• Beans must be prepared before cooking by soaking them in cold water for 5-6 hours.
• Cooked beans should be boiled. Try not to overcook the food - this will negatively affect its texture and the overall appeal of the dish.
• Onions and carrots are finely chopped and fried in a pan until a pleasant, golden crust appears.
• It is advisable that the tomato used in the dish has no peel. To do this, remove it before cooking or punch the tomato mass in a blender.

• Put a large saucepan on the fire, pour oil into it and place onions, carrots and tomatoes in it. Stir the mixture thoroughly and cook over medium heat for 15-20 minutes.
• After the specified time has elapsed, add salt, spices and sugar to the saucepan. Stir the mixture again, then add the beans to the saucepan.
• As soon as the tomato-bean mass has boiled, pour it into prepared containers for blanks.
• We roll up the container with a lid, turn it upside down and send it to a specially prepared place, covering the cans with a blanket.
• After a day, remove the blanks to the cellar.

In tomato paste

Simplified modification of the first recipe. The cooking process is made easier by using tomato paste instead of making the tomato sauce yourself. To prepare blanks, prepare:

• beans - 1 kilogram;
• onions - 3 pieces;
• carrots - 2 pieces;
• salt, sugar and spices to taste;
• water - 5 liters;
• tomato paste - 1 small jar;
• a quarter glass of vegetable oil.

Cooking algorithm:

1. Cook the beans by adding sugar and salt to the water.
2. Fry the onions and carrots in a saucepan, then pour the water left over after boiling the beans, and add the concentrated tomato paste purchased in the store to the resulting broth.
3. Once the liquid has boiled, timed for 15 minutes. Add the boiled beans and the remaining oil over time.
4. Cook for another 15 minutes.
5. We roll up the cans and put them in the cellar for storage.

Canned white beans

Prepare:

• beans - 1 kilogram;
• three kilograms of tomato;
• salt and sugar - 2 tablespoons each;
• two bay leaves;
• bitter pepper - 1 pod;
• allspice - 10 peas.

Cooking the dish:

• soak the beans and boil in water, with the addition of salt and granulated sugar;
• scald tomatoes with boiling water and punch with a blender. If you don't have a blender, a regular meat grinder will do;
• Prepare a large saucepan or bowl in which to place the cooked beans and chopped tomatoes. Simmer for half an hour, adding spices prepared in advance during cooking;
• we distribute the resulting mixture among the banks and send them for storage in the cellar.

Note! The beans should not be overcooked or they will lose their consistency and fall apart during the cooking process.

Red

To prepare the dish, you will need the following ingredients:

• red beans - 1 kilogram;
• onions - 0.5 kilograms;
• vinegar 9% - 3 tablespoons;
• granulated sugar and salt - 2 teaspoons;
• carrots - 3 pieces;
• sunflower oil - 100 milligrams.

Recipe: Soak the beans overnight in cold water, then boil them. Chop the onion and carrots, then send them to fry in a pan. We put a saucepan on the fire, placing beans, onions and carrots in it. Pour out the oil that was not used during frying, and cook the dish for 10 minutes. We distribute over the prepared cans and roll up the blanks with a lid.

Vegetable snack

Salted beans, with the addition of vegetables, is considered one of the most delicious, and you should definitely prepare such a dish. The canning is prepared using the following ingredients:

• beans - 4 kilograms;
• tomatoes - 1 kilogram;
• eggplant - 100 grams;
• bulgarian pepper - 0.5 kilograms;
• salt - 2 tablespoons;
• granulated sugar - 1 spoon;
• spices to taste;
• vinegar 9% - 1 spoon;
• sunflower oil - 200 milliliters.

Preparation is carried out as follows:

• Soak the beans for 6 hours, then boil them.
• Blanch the tomatoes and remove the skin from them.
• Punch the prepared tomatoes with a blender or grind them in a meat grinder.
• Pour the resulting mass into a saucepan, adding oil, granulated sugar and salt there.
• Cook the tomato mass for 20 minutes.

• Chop the eggplant and pepper. Cut eggplants into cubes, and pepper into strips.
• Add beans and eggplant to the tomatoes, and leave them to simmer over low heat for 15 minutes.
• Add pepper and vinegar at the end, boiling them along with the rest of the ingredients for 5 minutes.
• We distribute the workpiece over the cans and roll them up with a lid.

Important! Jars and lids used for blanks must be sterilized. Otherwise, the shelf life of the dish will be greatly reduced, and all the work will go down the drain.

Pickled beans

The only beans used in the pickling process are asparagus beans. It is not difficult to pickle this variety, and it retains all the nutrients that are useful for the body.

To prepare according to the recipe you will need:

• asparagus beans - 1 kilogram;
• black pepper - 4 peas;
• water - 1 liter;
• sugar and salt - 2 tablespoons;
• 9% vinegar - 2 teaspoons.

Recipe: remove the tails and stalk from the pods, after which the beans must be thoroughly rinsed. Blanch the prepared pods and rinse again with cold water. Once the pods are prepared, the hostess needs to decide in what form the pods will go into the workpiece. There are 2 options for the development of events:

• use whole pods;
• cut them into equal halves.

Chopped beans are easier to place in a jar and can be added directly to other dishes without the distraction of slicing. Next, we sterilize the container for the blanks and send our beans there. Try to stack them tighter, but don't press too hard to avoid damaging the product.

Fill the jar with boiling brine. To prepare it you need:

• put the pan on fire;
• pour water into it, to which sugar, salt and spices are added. At the very end, vinegar is added;
• after boiling, the brine is cooked for 2 minutes and removed from the stove.

We roll up the jar with a lid and turn it upside down. We wrap the jar in a blanket or towel and let it cool for a day. After the workpiece is removed to the cellar.

Bean lecho recipe

Lecho with beans is a complete dish, used not only as a snack. It takes a little longer than usual to prepare it, but the result is worth it. The dish is perfect for fasting or dieting people.

To prepare lecho, you will need:

• garlic - 4 cloves;
• bulgarian pepper - a kilogram;
• beans - a kilogram;
• bitter pepper - 1 pod;
• carrots - a kilogram;
• tomatoes - five kilograms;
• granulated sugar and salt - 1 tablespoon;
• sunflower oil - 200 grams.

Cooking is carried out according to the following recipe:

1. Soak the beans for at least 12 hours.
2. Cook it until half cooked.
3. Blanch the tomatoes, then remove the skin from them and cut into cubes.
4. Take a large pot or bowl and place the beans in it. Simmer for 15 minutes.
5. Chop the onion, carrot and bell pepper. Remove the seeds and core from the pepper.
6. Preheat a frying pan and simmer vegetables over low heat until tender.
7. Add ready-made vegetables and 9% vinegar to the beans;
8. Add garlic and hot pepper.
9. After the mass boils, remove it from the heat and pour it into the jars.
10. We close the lecho and put it for storage in the cellar or basement.

Bean caviar

• bay leaf - 4 pieces;
• 1 bottle of vegetable oil;
• beans and tomatoes - 1 kilogram;
• carrots and onions - 500 grams;
• granulated sugar, salt and ground pepper - 2 teaspoons;
• tomato paste - one can.

Preparation: The beans are washed with cold water, then placed in a saucepan and boiled. As soon as the water boils, add salt and 1 onion to it. Cook until the beans are ready. Drain the water and remove the onion from the dish.

The beans are punched with a blender or minced with a meat grinder. We rub the carrots and cut the onions, after which we send them to the pan with oil. As soon as they are fried, add tomatoes, peeled and chopped on a grater, beans and tomato paste.

Cook the mixture over low heat until the dish takes on a thick, homogeneous consistency. We distribute the mixture among the jars and sterilize, after which we send it to storage in a specially prepared place.

Canned green beans

To preserve beans, you will need:

• water - 1 liter;
• salt - 2 tablespoons;
• beans - 1 kilogram.

• we process beans;
• cook until the pods are soft to the touch;
• put the pods in jars and fill them with boiled water left over after cooking;
• we sterilize the container and send it for storage.

How to store legumes properly

It is required to store the workpieces in cool rooms with good ventilation. A cellar or basement is perfect for these purposes. Do not keep open workpieces outside the refrigerator for a long period of time. As soon as they are no longer needed, put them in the cold. (No ratings yet)

How often does a valuable and nutritious food such as beans appear on your table? You can read recipes for preparing delicious dishes from this culture in our article and make the usual menu more varied.

Bean soup

How can you cook canned beans? them are pretty simple. Therefore, use our description and cook a delicious dish for the whole family in just half an hour. We are sure that you will love the rich taste of the soup and its simple composition. Recipe:

• Open a jar (400 grams) of red beans, place them on a plate and mash with a fork.
• Peel one onion and five garlic cloves. Chop them up with a knife.
• Put a two-liter saucepan on the fire, pour some vegetable oil on the bottom and add the prepared onion and garlic. Add half a teaspoon of oregano to these and fry for a few minutes.
• Open a can of tomatoes in their own juice (500 grams) and place them in a saucepan.
• Send there one and a half or two liters of chicken broth and half a teaspoon of black peppercorns.
• Stir the food and wait for the soup to boil. Then lower the heating temperature and cook the soup for another 20 minutes.
• After that, put the prepared beans and a third of a glass of pasta in it (it is better to take it in the form of seashells). Season with salt to taste.

When the dish is ready, let it stand with the lid closed for a while, and then serve, garnished with parsley leaves.

Bean salad with cheese

Here is a recipe for a delicious salad with beans as the main ingredient. Recipes for preparing holiday dishes quite often include this component, since it is quite satisfying and very tasty. How to make a salad with beans:

• Cut one hundred grams of hard cheese into small cubes or grate on a coarse grater.
• Wash two multi-colored bell peppers, remove the stem and seeds, and then cut into small cubes.
• Open a jar of canned beans and discard them in a colander to remove excess liquid.
• Combine all the products in a salad bowl, add to them a few cloves of garlic, passed through a press.

The light is ready and you can serve it to guests along with drinks.

Beans and beans garnish

This time we invite you to try a delicious dish that goes well with meat and smoked meats. It can also help you out on a fast or is suitable for cooking Recipes are usually very simple, and our dish is a great example of this. What should be done:

• Soak half a cup of dry beans and half a cup of dry beans in separate bowls for several hours.
• After that, boil the products until cooked, also separately from each other.
• Peel two large carrots and cut into cubes.
• Peel one large onion and cut into half rings.
• Cut two large tomatoes into cubes and finely chop four garlic cloves.
• Heat a frying pan with a little vegetable oil, fry the carrots with the addition of basil and oregano in it. Then remove it with a slotted spoon and place it on a platter with the beans and beans.
• In the same pan, fry the onions and garlic, also remove them with a slotted spoon and transfer to other foods.
• Fry the tomatoes last. Make sure to add some salt and season with black pepper and oregano.

Stir the products, sprinkle with chopped herbs and serve the dish to the table.

Delicious beans. Cooking recipes for the winter

Like many other crops, beans can be harvested for the winter. This will allow you to enjoy their taste and make your favorite dishes at any time. We want to tell you about the most popular harvesting methods:

• Drying - fresh pods are sorted out, the ends and coarse part are cut off along the fold. After that, the pods are cut and boiled for several minutes in a saucepan. Next, the beans should be dried by spreading them out on the fabric, and then put on a baking sheet and placed in the oven for several hours. The heating temperature should be 60-70 degrees.
• Freezing - young beans are removed from the pods, boiled for several minutes, dried, and then laid out in bags and placed in the freezer.
• Canning - the selected pods are processed and boiled in a 3% salt solution, after which they are placed in sterilized jars along with dill, bean leaves, salt and spices. Next, the beans are poured with salted hot water, covered with lids and pasteurized for an hour and a half at a temperature of 80 degrees.

You can use any storage method described and stock up on your favorite beans for the winter. You can take recipes for cooking delicious dishes from them from this article.

Soya beans

The recipes for this product are not well known in our country. Therefore, we suggest that you try the warming curry by reading the following instructions:

• Soak one glass of soybeans in water overnight.
• Rinse a glass of red lentils in several waters,
• Peel and finely chop one onion and three cloves of garlic.
• Wash two large carrots, peel and cut into thin strips.
• Heat a small amount of vegetable oil in a skillet and fry the onion in it. Finally, add one tablespoon of curry (powder) and cook for another minute.
• Pour half a glass of water into a skillet, add carrots, one tablespoon of ground ginger, garlic, a teaspoon of paprika and cook everything together for a few minutes.
• Pour three cups of water over the soybeans and bring to a boil. Then add the lentils and the contents of the pan to them.
• Simmer until lentils are cooked (about a quarter of an hour).

Serve the finished dish warm, sprinkled with fresh herbs.

Bean snack "Taste of Summer" (I came up with the name))))

700 gr sweet pepper

700 gr tomatoes

300 gr vegetable oil

1 cup of sugar

5g ground black pepper

5 comments:

Hello Veronica! A very interesting recipe. I'll try it next year.

Why drain the beans so many times? They are not bitter, are they, I cooked and stewed soups with them? Vitamins go away. it's a pity.

Thanks! I was going to roll up five half-liter jars - alas, the home ones were delighted and ate about half at once. Together with sweet pepper I used bitter (fresh + dried from last year remained) - our family loves spicy dishes. I also crushed three small heads of garlic in a crusher. Well, for the scent, I threw in a few peas of allspice and heels of cloves ..

The beans are not in a saucepan, but in a large cast-iron skillet - it is more convenient to stir in it. I didn't add water - the tomatoes gave enough juice.

In my opinion, if the beans are not overripe and not dried up, two hours of cooking is too much - an hour, an hour twenty is quite enough. However, here we are talking about white beans. Tomorrow I'm going to cook black ones - here they are denser - apparently, they will be cooked for two hours.

Ural vegetable garden - without much hassle: PREPARATIONS FOR WINTER - BEAN SNACK TASTE OF SUMMER!

beans are a great green manure, you already know! And for them it is not necessary to set aside a separate bed, but you can stick it in all beds in mixed plantings, for example. I do just that, they grew everywhere with me: in potatoes in the middle in a row, and with cucumbers, and with beets, and with radishes…. Everywhere! My children don’t eat them, they prefer peas, I don’t like them either, but it turns out in vain! They are very useful!

Options for recipes for blanks from beans for the winter

Beans are known to be very healthy. This is a real natural storehouse of valuable trace elements and vitamins for the body. Therefore, for the winter, various preparations are made from them. In addition, they are canned, frozen, dried, and fermented. Find out the recipe options below.

Snack option

For this recipe you will need the following products:

• beans - 2 kg.;
• 700 g of sweet pepper, tomatoes. The same amount is needed for carrots;
• vegetable oil - 300g.;
• a glass of sugar;
• salt - 1.5 tbsp.;
• vinegar essence - 0.5 tsp;
• glass of water;
• ground black pepper - 5 g.

Cooking method. The beans are pre-cleaned. Then they need boil for 15 minutes in three waters... Each time you need to drain the water and pour in a new one. After that, transfer to a colander so that the water is glass.

To avoid wasting time while the beans are boiling, you can start preparing other vegetables. Cut the bell peppers into strips, dice the tomatoes, grate the carrots.

Once the water has drained, you need to put them back in the pot and add all the other ingredients. Put to cook. You need to cook no more and at least 2 hours.

While everything is being prepared, it is worthwhile to start preparing the cans: sterilize. Arrange the appetizer in jars, close the lid and cover with warm. Let the workpiece stand and cool.

Bean salads for the winter

These dishes are delicious and nutritious. They can be both an appetizer and a side dish. This salad can also be added to a delicious soup.

Salad with beans for the winter from them and bell peppers

Let's start cooking. Legumes peel, rinse... Cook until tender. You should first prepare the carrots: take a coarse grater and chop the vegetables.

Sweet peppers for salad must be peeled, cut into strips.

Take a large pan, pour tomato juice into it, add vegetable oil, vinegar. Bring to a boil. After boiling tomato juice, you need to add prepared carrots to it. Cooking time is 15 minutes.

Add bell peppers to prepared foods. Cook the same amount. Beans, salt, sugar are added at the end of cooking.

Stir the vegetable mixture for the salad. Cooking time is a quarter of an hour. While the vegetables are cooking, you can prepare jars into which you can put the finished, hot dish. Close the lid. Turn over and leave to cool.

Beans and eggplant

The dish is easy to prepare. Boil the beans. Put them to cool, drain the liquid and process in a meat grinder. Twist the garlic too.

Bulbs and eggplants need to be cut into cubes... For carrots, take a grater.

Put all the salad ingredients in a large saucepan. Pour the vegetables with tomato juice, add spices, oil. Stir and put on low heat. Cooking time 2 hours stirring.

Arrange the finished dish in pre-prepared jars.

From beans and tomatoes for the winter

• one and a half kg of young beans;
• a kilogram of tomatoes;
• several heads of onions;
• essence of vinegar - tsp;
• 3 tsp salt;
• h. l. ground black pepper;
• half h. l. allspice, ground.

To prepare this simple and delicious salad recipe for the winter, you need to take fresh fruits. They are washed and boiled.

The tomatoes are washed, poured over with boiling water and peeled off. The cutting of vegetables is optional. Boil them over a fire until soft... Then knead them with a regular mashed potatoes.

Dice the onions, add to the tomatoes and add all the spices. Boil vegetables over the fire for several minutes. Add beans at the end of cooking. Boil all products for the salad for 5 minutes. Add the essence of vinegar to it, mix and arrange in jars. Close the lid.

How to prepare beans for the winter

In addition to drying, you can make a salad of tomatoes, carrots, onions from them.

You will need such products: beans, tomatoes, carrots, onions, bay leaves, vinegar, sugar, salt, ground black pepper.

Boil the beans. Chop the tomatoes, put them on low heat.

Carrots are cut into strips and sautéed in vegetable oil. Prepare the onion in the same way. Important! Saute vegetables separately.

Mix all products, add beans, spices to them, boil for 10 minutes and put in a prepared container. Roll up and leave to cool. Such a blank is stored both in the refrigerator and in the cellar.

Bean salad for the winter

• beans 800 g;
• a kilogram of carrots;
• 2.5 kg of red sweet pepper;
• 2 liters of tomato juice;
• 250 ml vinegar 9%;
• a glass of vegetable oil;
• salt;
• sugar.

The first step is to peel the fruits themselves and boil until tender.

Then start preparing the marinade. It will need oil, tomato juice and vinegar. Mix these ingredients and add grated carrots to them. Cook all together for 15 minutes. Add sweet peppers with strips to this and cook for another 15 minutes.

Now you need to put the prepared salad in jars, roll up.

Pickled beans for the winter

This will require kilogram of beans in pods, salt 25 - 20 g and favorite spices.

Recipe. The pods need to be washed, broken into two parts and blanched in a 3% salt solution. Transfer the prepared vegetables to a container, sprinkle with salt, spices, bean leaves and compact.

Lay a layer of clean grape leaves on top, cover everything with a damp towel, put a circle and a load. Leave at room temperature for fermentation, then move to the cellar.

For the winter, legumes can be frozen. To do this, they need to be cleaned, blanched in boiling water for several minutes, cooled and dried. Place the legumes in bags. Store in a freezer.

Harvesting recipe with tomatoes

For this blank you need to take:

• tender beans 800 g;
• 600 ml of water;
• 100-200 ml tomato paste;
• a teaspoon of salt;
• a tablespoon of sugar;
• ground black pepper.

1. Hull and rinse the beans.
2. Transfer to a container.
3. Fill preparation. Dilute tomato paste with water 1 to 3. Add spices to it.
4. Add the filling to the beans.
5. Bring to a boil and simmer until tender. In time, it will take about an hour.
6. As soon as they become soft, put them in pre-prepared sterilized jars and seal them.
7. Wrap the salad and leave to cool.

There are many recipes for cooking from a variety of vegetables and legumes. Everyone will be able to choose for themselves from the above dishes the one that they like the most.

Recipes of the most popular and delicious preparations, bean salads for the winter

Harvesting from beans and tomatoes, how to ferment beans for the winter, how to prepare a salad from legumes for the winter, beans with eggplants.

Bean salad for the winter

During the harvesting period, the variety of recipes is very important. That is why I want to offer you a fairly simple, but very successful option, how to make a salad with beans for the winter.

INGREDIENTS

• Beans 1 Liter

• Bulb 1 Kilogram
• Carrot 1 Kilogram
• Pepper 1 Kilogram
• Eggplant 2 Kilograms
• Tomato juice 2 Liter
• Hot pepper 1 To taste
• Garlic 4-8 Cloves
• Vegetable oil 0.5 cups
• Sugar 0.5 cups
• Vinegar 0.5 cups
• Salt 2 tbsp. spoons

1. Beans are best soaked in cold water overnight. Then rinse it under running water and boil until soft.

2. Peel the onion, cut it into thin half rings. Wash carrots, peel and grate.

3. Remove seeds and tails from bell peppers. Cut it into cubes or thin slices.

4. Add peppers, carrots and onions to a saucepan or stewpan. Wash the eggplants, dry and salt. Leave them on for 15-25 minutes, then rinse and add to vegetables. You can also use zucchini or zucchini in this recipe for making a salad with beans for the winter, for example.

5. It's time for spices: salt, sugar, hot pepper and any other seasonings that you like.

6. Add vegetable oil and tomato juice. Mix everything, bring to a boil. Reduce heat to low, then simmer for about an hour.

7. In the process, gently stir and make sure that the liquid remains in the pan, otherwise the salad with beans for the winter at home will not be stewed, but fried.

8. Peel and chop the garlic. Add the pre-boiled beans and pour in the vinegar.

9. For flavor, you can add bay leaves, for example. Simmer the salad with beans for the winter at home for another 10 minutes. During this time, prepare clean and sterilized jars.

10. Spread hot salad in jars, roll up. Turn upside down and leave to cool completely.

11. That's the whole secret of how to make a salad with beans for the winter. An excellent option for a hearty and tasty preparation for the whole family.

Bean salad for the winter - a step by step recipe with a photo on

During the harvesting period, the variety of recipes is very important. That is why I want to offer you a fairly simple, but very successful option, how to make a salad with beans for the winter.

Beans in tomato for the winter

Beans in tomato for the winter.

If you got a good harvest of beans on your site and do not have time to eat them right away, it doesn’t matter. The beans can be frozen and then used as needed. And you can prepare a wonderful appetizer "Beans in a tomato for the winter" both from freshly harvested, and defrosting old supplies. The main thing is to collect the pods when the beans are in tender ripeness.

Beans in tomato can be eaten on their own as a side dish or as an appetizer, or they can be used to prepare many dishes: soups, borscht, salads or stews.

For the recipe "Beans in tomato for the winter" we need the following ingredients:

• 800 gr of soft ripeness shelled beans;
• 100-200 ml of tomato paste for pouring into 600 ml of water;
• 1 tsp salt
• 1 table. a spoonful of sugar;
• ground black pepper to taste.

Cooking a dish according to the recipe "Beans in a tomato for the winter":

To prepare the workpiece, we collect the bean pods. The beans must be milky. Hull the beans and rinse them under running water.

Place the beans in a suitable saucepan. You can bring the beans to half-readiness in water, or you can immediately simmer in the pot.

For pouring we take tomato paste. We dilute it with water in a combination of 1: 3 (determine the density to your taste, someone likes it thicker or vice versa).

Add salt, sugar and ground pepper. The amount of ingredients can be taken according to the recipe, or you can rely on your taste.

Pour the beans into the resulting tomato paste.

Bring to a boil and simmer until tender (about 1 hour, depending on the ripeness of the beans).

When the beans are completely soft, the workpiece is ready.

We lay out the boiling workpiece in sterile jars and seal with sterile lids. We wrap it up until it cools completely.

Store in a cool place.

The beans in the tomato are ready for the winter! According to this recipe, you can also cook "Beans in a tomato for the winter."

Beans in tomato for the winter - First Zagorodny

Beans in a tomato for the winter Beans in a tomato for the winter. If you got a good harvest of beans on your site and do not have time to eat them right away, it doesn’t matter. The beans can be frozen and then over

Bean blanks for the winter: 8 best recipes

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

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.

The 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 during cooking.

Beans not only make soups, side dishes and snacks: 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 with Vegetables

1.2 kg fresh (not dried) beans;

2-3 large onions;

1 teaspoon of ground pepper;

5 bay leaves;

½ teaspoon allspice ground pepper;

1 tsp 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 with boiling water and peel them off. Boil peeled tomatoes with salt until soft, mash with a crush.

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

Canned Beans with Vegetables in Tomato Sauce

1 kg of soft-ripened split beans;

200 g of onions;

100 ml tomato paste; for pouring 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 higher than 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 the carrots and onions, finely chop and sauté in vegetable oil until golden brown.

Drain the broth from the beans directly into the skillet with carrots and onions, add the tomato paste and simmer for another 5 minutes. Then add the beans, pour in the vegetable oil, and simmer for another 10 minutes. Add spices to taste, stir and pack half-liter jars. Sterilize for 20 minutes. Spicy lovers can add garlic and bell peppers to this preparation.

Canned beans for the winter

700 g fresh beans (beans);

0.5 kg of onions, carrots, sweet peppers;

1 head of garlic;

3-4 peas of black pepper;

2 tbsp. tablespoons of salt;

1 tbsp. a spoonful of sugar;

1 liter of tomato juice;

200 ml of vegetable oil;

100 ml vinegar 9%.

Boil the beans until half cooked. Wash and peel 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 the hot salad in sterilized jars, roll up.

Beans with vegetables for the winter

3 liters of minced tomatoes;

1.2 kg of boiled beans;

500 g eggplant;

600 g sweet pepper;

1.5 cups vegetable oil;

1.5 tbsp. spoons of 9% vinegar;

3 tbsp. tablespoons 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

2 kg of red beans;

2 kg of sweet pepper;

600 ml of vegetable oil;

2 cups garlic

4 pods of hot pepper;

Vinegar (9%), salt, sugar to taste.

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

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

Put the prepared salad in warmed sterilized jars and roll up. Turn upside down, cover with a self-sterilizing blanket and leave to cool completely for 24 hours. Store this workpiece in a cool place.

Beans for the winter with vegetables

For 5 liter cans you will need:

3 kg of ripe tomatoes;

1 kg of sweet bell peppers, onions and carrots;

3 cups beans

1.5 tbsp. vegetable oil;

2 tbsp. tablespoons of salt;

2 tsp 70% vinegar essence.

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

Canned White Beans

500 g of onions, carrots and bell peppers;

2 small pods of hot pepper;

1 tbsp. sugar and vegetable oil;

1 teaspoon freshly ground black pepper and salt to taste;

6 bay leaves;

2 tbsp. tablespoons of vinegar (9%).

Soak the beans overnight, then boil until half cooked. Pass other vegetables through a meat grinder. Season with salt, add vegetable oil, pepper and bay leaf. Simmer from the boil for 20 minutes, then add the beans and simmer again for 20 minutes. At the end of cooking, pour in the vinegar. Spread the hot mass in sterilized jars and wrap with a warm cloth for 3-4 hours.

Canned Beans with Tomatoes

800 g sweet pepper;

0.5 l of sunflower oil;

Salt, red hot pepper.

Soak the beans for a day. Wash all vegetables in the morning. Peel the onion, remove the seeds from the pepper. Then cut the onion into rings, the tomatoes into slices, the pepper into strips. Place vegetables in an enamel pot and cook for half an hour. Add beans, salt and sugar, stir, cook for 50 minutes.

Sprinkle with a small amount of hot pepper 5 minutes before cooking, stir. Put the prepared salad in heated sterile half-liter jars, cover with lids and sterilize for half an hour at 85 degrees. Roll up, cool and store in a cool place.

The best selection of proven winter bean recipes

Do you like canned bean salads? Then roll up your sleeves and go to the plate

If you got good ones on your site and don't have time to eat them right away, it doesn't matter. The beans can be frozen and then used as needed. And you can prepare a wonderful appetizer "Beans in a tomato for the winter" both from freshly harvested and defrosting old supplies. The main thing is to collect the pods when the beans are in tender ripeness.

Beans in tomato can be eaten on their own as a side dish or as an appetizer, or they can be used to prepare many dishes: soups, borscht, salads or stews.

For the recipe "Beans in tomato for the winter" we need the following ingredients:

• 800 gr of soft ripeness shelled beans;
• 100-200 ml of tomato paste for pouring into 600 ml of water;
• 1 tsp salt
• 1 table. a spoonful of sugar;
• ground black pepper to taste.

Cooking a dish according to the recipe "Beans in a tomato for the winter":

To prepare the workpiece, we collect the bean pods. The beans must be milky. Hull the beans and rinse them under running water.

Place the beans in a suitable saucepan. You can bring the beans to half-readiness in water, or you can immediately simmer in the pot.

For pouring we take tomato paste. We dilute it with water in a combination of 1: 3 (determine the density to your taste, someone likes it thicker or vice versa).

Add salt, sugar and ground pepper. The amount of ingredients can be taken according to the recipe, or you can rely on your taste.

Pour the beans into the resulting tomato paste.

Bring to a boil and simmer until tender (about 1 hour, depending on the ripeness of the beans).

When the beans are completely soft, the workpiece is ready.

We lay out the boiling workpiece in sterile jars and seal with sterile lids. We wrap it up until it cools completely.

Store in a cool place.

The beans in the tomato are ready for the winter! According to this recipe, you can also cook "Beans in a tomato for the winter."

Bon Appetit!

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Bean blanks for the winter are extremely nutritious and healthy during the season when the body is lacking in vitamins. In addition, many people value legumes for their taste and the variety of dishes they go with.

Legumes contain many useful substances for humans: vitamins C and PP, iron, magnesium, phosphorus, potassium and calcium. They stimulate the digestive processes due to the large amount of fiber in the composition, improve the intestinal microflora. Plant protein from these cultures is involved in the construction of new cells, although not as actively as animal protein.

Beans stabilize cholesterol and blood sugar levels, hormones. Eating them strengthens blood vessels and heart, improves memory. They are also recommended for diabetics, as the carbohydrates from the beans are absorbed without the release of insulin.

The stable presence of legumes in the diet has a positive effect on the immune and nervous systems. However, it is not recommended to eat beans daily and use them as main dishes: they are rather heavy food.

Who is undesirable to eat

While legumes are certainly good for the body, they must be cooked properly. Otherwise, they release toxic substances that are dangerous to humans.

For certain groups of people, there are contraindications to the inclusion of beans in the diet. These are patients with hepatitis and pancreatitis, gout and gastrointestinal disorders. Legumes can also be a heavy food for the elderly and people with pancreatic disease.

The oligosaccharides contained in these crops are difficult to digest, and therefore lead to increased gas production even in healthy people. Various carminatives, which are often included in recipes for making beans, soften the effect of flatulence.

Delicious recipes for the winter

Many housewives believe that home conditions are extremely favorable for creating all kinds of blanks: all the devices are at hand, and the opportunity for creativity in the form of an experiment with ingredients opens up.

You can cook each of the recipes below to find the one that works best.

Beans in tomato sauce

Self-made tomato sauce will decorate the look of the dish and add additional useful properties. Especially if you use your own grown vegetables.

Ingredients for preservation:

• 1 kilogram of beans of any kind;
• 500 grams of onions;
• 1 small carrot;
• 5 kilograms of tomatoes;
• salt, sugar, spices at least 1 teaspoon each.

1. Soak the beans for 5 hours, then cook. In no case can they be digested.
2. Prepare the onion and carrot stir-fry. Fry until golden brown.
3. It is necessary to ensure that no peel remains on each tomato. To do this, cut the tomatoes into small pieces or grind them with a blender.
4. Move the frying to a saucepan, pour in the oil and add the tomatoes. Stir and heat for 20 minutes.
5. Dip the beans into the resulting mass, add salt and sugar. Bring to a boil and transfer to pasteurized containers.
6. Cool the workpiece slowly under a woolen blanket. This will cool it evenly.

In tomato paste

This recipe saves time, since the sauce does not need to be prepared, but you can take regular tomato paste from the supermarket.

Prepare:

• 1 kilogram of beans;
• 1 small package of tomato paste;
• 300 grams of carrots;
• 3 small onions;
• 4 tablespoons of vegetable oil;
• 2 tablespoons of salt and sugar;
• 5 liters of spring or boiled water;
• 5 teaspoons of ground pepper.

1. Cook the washed beans together with sugar and salt.
2. Prepare the carrot and onion roast, then pour in the water from the beans and the contents of the jar with tomato paste. After boiling, heat for another 15 minutes.
3. Add beans and oil. Boil, heat for another 15 minutes. Add spices, if desired.
4. Close the lids and place the overturned jars in the cellar.

Canned white beans

The beans in this snack retain all the important nutrients.

Would need:

• 1 kilogram of white beans;
• 3 teaspoons of salt;
• 2 teaspoons of granulated sugar;
• 1 small pod of bitter pepper;
• 10 pieces of allspice;
• 3 kilograms of tomatoes;
• 2 pieces of bay leaves.

1. The soaked beans should be cooked, but not overcooked. Cook on low heat with 3 teaspoons of salt and 2 teaspoons of sugar. When done, transfer the beans to a colander.
2. Blanch the tomatoes and grind them with a meat grinder or blender.
3. Put white beans and tomato puree in a large bowl. Add spices, 1 teaspoon of salt. Heat for 30 minutes, a few minutes before the boil begins, throw the lavrushka into the pan.
4. The appetizer is ready. Now it needs to be laid out in containers and left until winter.

Red

A simple recipe for making canned red beans in your own juice.

Ingredients:

• 1 kilogram of red beans;
• 3 tablespoons of 9 percent vinegar
• 500 grams of onions;
• half a glass of sunflower oil;
• 500 grams of carrots;
• 3 teaspoons of coarse salt;
• 2 teaspoons of granulated sugar;
• the rest of the spices are optional.

1. Soak the beans for 12 hours. Change the water several times during this procedure. Cook them with salt and sugar.
2. Fry onion rings with carrot slices in a pan for 10 minutes. Add very little oil.
3. Pour out the remaining oil and add the beans. Heat for another 10 minutes after reaching a boil. Add spices 2 minutes before the end of cooking, if desired.
4. Arrange the food in jars and carefully roll up. Ready!

Vegetable snack

Bean pickle with vegetables is one of the most delicious snacks on the everyday dinner table or on holiday get-togethers.

The following components should be prepared:

• 5 kilograms of boiled beans of any kind;
• 500 grams of fresh bell pepper;
• 50 grams of fresh eggplant;
• 1 kilogram of tomatoes;
• 1 glass of sunflower oil;
• 3 tablespoons of salt;
• 1 tablespoon sugar
• 1 tablespoon 9 percent vinegar
• thyme, paprika, garlic to taste.

1. Cook legumes according to the usual scheme with soaking.
2. Grind the tomatoes without peel and transfer to a saucepan, where add salt, sugar and oil. Heat for 20 minutes.
3. Add the cooked beans and then the eggplant cubes. This is followed by another 15 minutes of cooking on medium heat.
4. Chop the bell pepper into strips and put in the mixture with vinegar. Boil. At the end, add spices as desired.
5. The savory preservation is ready! It remains to arrange it in pasteurized jars and wrap the lids tightly.

Pickled beans

For this type of conservation, you can use asparagus beans, since this is practically the only way to preserve the nutrients of this culture.

Marinating asparagus beans is very easy because no additional sterilization is required.

After blanching, the pods are poured with boiling marinade.

Purchase in the store:

• 1 kilogram of asparagus beans;
• 2 tablespoons of salt;
• 3 teaspoons 9% vinegar;
• 2 tablespoons of granulated sugar;
• 1 liter of spring water;
• 4 pieces of black pepper.

The calculation of the components is given for a container, with a volume of one liter.

1. Wash the leguminous pods and remove the stalks with tails. Dip in boiling water and then rinse with cold water.
2. Next, you need to decide in what form the beans will be pickled. You can leave it intact, or you can cut it in half, then a little more will fit in the jar. Chopped legumes are easy to add to salads.
3. Place beans in sterile glassware to the very edges.
4. It's time for the brine. Fill the saucepan with a liter of boiled or spring water, add sugar and salt, add 3 tablespoons of vinegar and black pepper.
5. Boil the brine for 3 minutes. Pour it into a bowl with beans and close. Wrap up in a cloth and wait for it to cool. It is recommended to turn the container upside down for efficiency.

Bean lecho recipe

Cooking lecho will take longer than conventional canning, but it is an independent dish that completely replaces meat products during the fasting period.

To create a delicious lecho with beans you will need:

• 5 kilograms of tomatoes;
• 1 kilogram of carrots;
• 1 kilogram of fresh Bulgarian pepper;
• 1 kilogram of any kind of beans;
• 1 pod of hot pepper;
• 3 garlic cloves;
• 1 glass of sunflower oil;
• 1 kilogram of onions;
• 1 tablespoon of coarse salt
• 1 teaspoon sugar
• 2 hours of clean time and a desire to make the best lecho.

• Soak the beans overnight. Boil it a little, not reaching readiness.
• Peel the tomatoes. You can cut the lower parts of the fruit and then blanch: the skin will be easier to remove. Shape the vegetables into cubes.
• Put legumes and tomatoes in a bowl or cauldron. Simmer for 20 minutes.

• Wash and peel the onions and carrots, chop them finely. Get rid of the peel of the onion and garlic. Core the peppers. Chop all vegetables.
• Pour oil into another dish, add sugar, salt. Stir and put all the cooked vegetables in there, except for the hot pepper and garlic. Simmer until vegetables are done.
• After 20 minutes, add a mixture of tomatoes, beans and vinegar to the resulting mass. Stir and add hot pepper with garlic cloves. Boil.
• Pour into jars with iron lids.

Bean caviar

Served with crispy croutons or on sandwiches with herbs.

To create bean caviar you will need:

• 1 kilogram of beans;
• 1 jar tomato paste;
• 1 kilogram of tomatoes;
• 500 grams of carrots;
• 1 kilogram of onions;
• salt, pepper, 2 teaspoons;
• 1 pack of vegetable oil;
• 4 leaves of lavrushka.

Thyme and paprika are also added to the recipe.

• Rinse beans, put in a saucepan, cover completely with water. Boil.
• When boiling, add salt, add onion. Heat until beans are cooked.
• Turn off the heat, drain the liquid and rinse the beans in a colander with cool water. The bulb can be thrown away: it will not be useful later.
• Grind the beans with a blender.

• Pour half a glass of sunflower oil into a cauldron, add onion cubes and grated carrots. Fry until the onions are translucent.
• Chop or grate tomatoes finely. The main thing is to get rid of the peel.
• Add the beans, tomatoes and tomato paste to the roasted cauldron. Add salt and pepper. Stir and cook at 1/3 of the maximum power of the stove until the caviar reaches a thick texture.
• Transfer the caviar to small jars. Lay a towel on the bottom of a large saucepan, put jars on top. Add water to cover the jars by ¾ and bring to a boil. After boiling, heat for another 15 minutes.
• Cooled caviar can be stored.

Canned green beans

Very few ingredients are needed to preserve green beans:

• green beans - 1 kilogram;
• spring water - 1 liter;
• coarse salt - 2 tablespoons.

1. Trim the ends off clean beans and cook until the pods are soft.
2. When the legumes are cold, place them in a preservation container.
3. Pour the water left over from boiling the pods into the jars and roll up the lids.
4. Make a water bath and heat for 1 hour at boiling point.
5. Remove the containers, put in the refrigerator. Serve with salt.

How to store legumes properly

Do not forget about the special storage conditions for the workpieces: always in cool, dark places, and immediately put open jars in the refrigerator.