Winter beans in jars

Bean salad with vegetables for the winter

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

1. 
   How to prepare beans for the winter in jars at home? Pour the required amount of hard beans into a deep bowl and fill with cold water. It's best to do this at night. In the morning, drain the water into the sink through a colander and rinse the beans.
2. 
   We send the ingredient back to the pan and fill it with pre-purified water. Place the container on the stove and cook the beans until they are fully cooked.
3. 
   While the beans are cooking, we have time to prepare the vegetables.Peel the onions and carrots, remove the pepper from the seed box. Wash the ingredients thoroughly. Grate the carrots on a coarse grater. Cut the onion and pepper into quarters.
4. 
   When the beans are ready, drain the water. Pour tomato juice into the pan. Next we send chopped onions, peppers and carrots. Add vegetable oil, salt and sugar. We wait until the mass boils. We continue to cook the beans and vegetables for about half an hour, remembering to constantly stir the dish.
5. 
   Small jars are suitable for wrapping salad. They should first be washed thoroughly and then sent for sterilization along with the lids. This step will take no more than half an hour.
6. 
   Pour vinegar into the pan. When the mixture boils, pour it into jars. Roll up the lids and place them upside down on the floor. 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 – 2 hours.

Number of servings – 4.

Ingredients:

• Beans – 1 kg.
• Water – 3.5 l.
• 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 kilogram of beans should first be washed and then transferred to a deep bowl. Fill it with clean water and leave overnight if the beans are hard (if fresh - for 2 hours).

2. Drain the liquid into the sink.Then put the beans into a saucepan and add a new portion of water (it is advisable to clean the water in advance). Add salt, sugar, cloves, bay leaf and pepper. Place the pan on the stove.

3. Wait for the mass to boil (turn on high heat). Then 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 after 2 minutes turn off the stove.

4. We sterilize jars and lids for preservation in advance. They should first be inspected, thoroughly cleaned with a soda solution and washed thoroughly, and then sent for heat treatment.

5. Place the beans in prepared jars and fill them with marinade. Cover the necks of the jars with lids and roll them up. We twist the jars to check their tightness, and then leave them under a warm blanket until they cool completely. Containers should be placed upside down. Later, we transfer the jars to a cool, dry place and place them in their usual position (lids up).

Bon appetit!

Green beans at home for the winter

We offer a recipe for a crunchy, vitamin-rich green bean snack, rich in minerals and organic acids. It is ideal for both everyday and holiday tables.

Cooking time – 1 hour 45 minutes.

Cooking time – 30 minutes.

Number of servings – 10.

Ingredients:

• Beans – 3 kg.
• Tomatoes – 2 kg.
• Sweet bell 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 rolling: without 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. Rinse the greens and vegetables with water. Grind the tomatoes using a meat grinder. First remove the core from the sweet pepper. Finely chop it and then chop the parsley.

3. Place all ingredients (except beans) into 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. Place the beans in a container and continue cooking 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 in vinegar, mix the ingredients and after a couple of minutes turn off the stove.

5. We prepare jars and lids for sealing in advance: we clean, wash and heat treat. Place a dish of beans with vegetables into clean containers, and then roll up the lids of the jars. The snack should cool upside down under a blanket, then it can be stored in the refrigerator.

Bon appetit!

How to prepare pickled green beans?

Green beans are attractive to those who follow a healthy diet. The dish is dietary and contains a large number of macro- and microelements.

Cooking time – 1 hour 10 minutes.

Cooking time – 45 minutes.

Number of servings – 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.
• Cloves – 4 pcs.
• Vegetable oil - for frying.
• Water – 2 l.
• Vinegar 9% – 1-2 tbsp. l.

Cooking process:

1. First wash the dill and then lightly shake off the excess liquid.Finely chop the greens and horseradish root. Spices - black and allspice, cinnamon, cloves - mix in a small deep container.

2. Pour water, purified in advance, into a saucepan (preferably large). Place the pan on an empty burner. We set the heating level we need. We wait until the liquid boils. After this happens, season with salt and sugar, and after a couple of minutes add vinegar. Mix the ingredients and immediately turn off the stove.

3. First we sort out the green 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 desired level for 1-2 minutes. Place the beans in hot oil and fry. We determine the readiness of the ingredient by its golden color.

4. Select containers and lids for sealing snacks: clean with soda powder and rinse. First put the beans in dry, clean jars, then the herbs, horseradish root and spices. Pour the marinade over the mixture. Cover the necks of the jars with lids.

5. Choose a basin or pan with a wide bottom and place it on the stove. Lay a towel and place jars on top of it. Pour water into a basin (or pan). It should be kept at the level of the “hangers” of the cans. Sterilize the seams for 15-20 minutes under the lids. We roll up the jars and turn them over so that they gradually cool. We wrap ourselves in a blanket. Then store in a cool, dry place.

Bon appetit!

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

The recipe uses white beans. If you wish, you can replace it with red - it doesn’t matter. The most important thing is to cook the legumes completely so that they do not remain tough.

Cooking time – 8 hours 55 minutes.

Cooking time – 25-30 minutes.

Number of servings – 3.

Ingredients:

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

Cooking process:

1. Rinse the beans with running water (for convenience, use a colander). Transfer the beans to a large deep bowl and fill with cold water (you will need about two liters). Leave it overnight.

2. Drain the water into the sink and rinse the beans again. Transfer the ingredient to a large saucepan with thick walls. Transfer the container to the stove and cook the beans over medium heat. When the contents of the pan boil, reduce the heat and cover the container with a lid.

3. After 30-40 minutes, you can taste the beans. If it has become soft, you can add tomato paste, salt and sugar. Mix the ingredients and simmer for about 15 minutes.

4. A couple of minutes before the end of cooking, add vinegar, mix the ingredients and turn off the stove. We treat the jars and lids for sealing in advance: clean them with soda, wash them and sterilize them using any available method.

5. Place the beans in tomato sauce into containers. We roll up the jars and turn them over (at the same time we check the tightness of the container). To allow the rolls to cool gradually, cover them with a blanket and wrap them tightly. The jars can be stored at room temperature.

Bon appetit!

Bean salad with zucchini in jars

Salad can be added to main courses, for example, stewed cabbage or vegetable stew. Before cooking, the beans must be soaked in water for at least 4-6 hours, and the water should completely cover the beans.

Cooking time – 9 hours 10 minutes.

Cooking time – 30 minutes.

Number of servings – 8-10.

Ingredients:

• Zucchini – 3 kg.
• Beans – 1 kg.
• Tomatoes – 2 kg.
• Sweet bell pepper – 0.7 kg.
• Sugar – 120 gr.
• Vinegar 9% – 130 ml.
• Vegetable oil – 170 ml.
• Salt – 2 tbsp.

Cooking process:

1. Fill the beans (we use red) with water and leave overnight. Before starting cooking, drain the water into the sink, rinse the beans and place them in a pan, which we first place 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 mushy.

2. Drain the water from the pan. We select young zucchini and wash them along with peppers and tomatoes. Grind the tomatoes using a meat grinder. It is better to cut the pepper into strips, and the zucchini into cubes.

3. Place the chopped vegetables in a saucepan. Place 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. Place the beans in the pan and stir the ingredients.

4. After 20 minutes, pour vinegar into the pan, stir the mixture and let simmer for another 10 minutes. We prepare jars and lids for seaming in advance. We clean them and sterilize them.

5. Place the beans and zucchini in clean containers and immediately roll them up. Leave the jars upside down until they cool completely (they need to be wrapped in a warm blanket). Then store the workpieces 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 what they call any bean dish in this country. According to the classic recipe, red beans and a lot of greens are added to lobio.

Cooking time – 9 hours.

Cooking time – 50 minutes.

Number of servings – 3-4.

Ingredients:

• Beans – 3 tbsp.
• Sweet bell pepper – 1 kg.
• Carrots – 1 kg.
• Tomatoes – 2 kg.
• Sunflower oil – 1 tbsp.
• Salt – 2.5 tbsp.
• 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. Drain the water into the sink. We wash the swollen beans and add them to the pan. Add water to the container. On the stove, bring the mixture to a boil and add salt. Mix and leave for 40-60 minutes. The beans should become soft.

3. Get rid of the top layer of carrots. We wash the vegetables - carrots, peppers and tomatoes - with running water and chop them: we peel the peppers from the seed box and cut them into strips, grate the carrots, and pass the tomatoes through a meat grinder.

4. Move all the vegetables into the pan. Add sugar, salt and sunflower oil to them. On the stove, bring the mixture 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 there are 10 minutes left of cooking, add vinegar. Mix the ingredients. We find a suitable container for seaming. We clean it with soda and after thorough washing, sterilize it. The lids can be boiled on the stove or poured boiling water over them and left for 10-15 minutes.

6. Place the finished bean lobio into jars and roll up. We check whether the containers are leaking: to do this, you need to carefully twirl them in your hands. Place the jars upside down on any flat surface and wrap them in a warm blanket. When the rolls have cooled, store them at room temperature.

Bon appetit!

How to prepare beans in Korean for the winter?

A bean dish according to this recipe is served as a stand-alone 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 minutes.

Number of servings – 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 vinegar – 40 ml.
• Sugar – 35 gr.
• Salt – 15 gr.
• Dry cloves – 6 pcs.
• Allspice – 5 pcs.
• Bay leaf – 6 pcs.

Cooking process:

1. If the beans are fresh, remove them from the pod and cook immediately. If not, then soak in cold water overnight. Rinse the beans under running water and transfer to a saucepan. Fill the beans with purified water and salt, place the container on the stove. Cook the mixture for 40 minutes over low heat.

2. While the beans are cooking, let's start with the vegetables. Peel the garlic and onion, cut off the top layer of carrots with a knife. Remove the seeds from the chili pepper. Cut the onion into thin strips and grate the carrots on a fine grater. Squeeze the garlic cloves through the garlic press. Finely chop the chili pepper.

3. Mix the chopped vegetables with ground coriander and cilantro in a plate or bowl. Pour the oil into a separate container (saucepan) and add vinegar, sugar, salt, allspice, cloves and bay leaf. Mix the ingredients and place the pan on the stove. Bring to a boil. The marinade is ready.

4. Clean the pre-prepared jars, rinse and sterilize them along with the lids. We give them time to dry. Mix the vegetable mass with beans and put into jars. Pour the marinade over the mixture.

5. We roll up all the cans turnkey.Turn them upside down and put them in a warm place to cool. We wrap ourselves in a blanket. Then we transfer it to the refrigerator for storage.

Bon appetit!

Delicious preparation of beans and eggplants for the winter

To ensure a tasty dish, choose eggplants that are not too ripe. The peel can be cut off during cooking or left, depending on your preferences. Also adjust the amount of salt and sugar to your taste.

Cooking time – 9 hours.

Cooking time – 2 hours.

Number of servings – 5.

Ingredients:

• Eggplants – 1 kg.
• Tomatoes – 800 gr.
• Beans – 1 tbsp.
• Sweet bell pepper – 400 gr.
• Onion – 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 with cold water. It's better to do this at night. In the morning, wash the swollen beans and put them in a saucepan. Fill the beans with purified water (about 3 cups will be needed). Place the pan on the stove and cook the beans until fully cooked over medium heat for an average of 30-40 minutes.

2. Remove the skins from the onion heads and cut them into small cubes. Heat the oil in a frying pan (first turn on the stove and pour the oil into a container). After a couple of minutes, add the onion and fry it until golden brown.

3. First rinse the sweet bell pepper and then remove the seeds and stalk. Cut it into pieces of arbitrary shape (cubes or bars). Add the pepper to the onion and start frying (about 10 minutes).

4. Wash the eggplants and cut them into large cubes. If desired, you can cut off the peel. Add the eggplants to the pan with the onions and peppers.Mix the products and leave them to simmer under the lid for 10 minutes.

5. Rinse the tomatoes and get rid of the skin. To do this, first boil water, then place the tomatoes in a deep bowl and pour boiling water over them (before the procedure, we recommend making cross-shaped cuts on the tops of the tomatoes). After a couple of minutes the skin will come off easily. Chop the ingredient.

6. Place the boiled beans in a colander - excess liquid should drain out. Place the tomatoes in the pan with the rest of the vegetables. Mix them and leave to simmer under a closed lid for about 15-20 minutes.

7. Add boiled beans to the vegetables. Add salt and sugar and then mix everything well. Simmer for another 15 minutes. Meanwhile, prepare the garlic cloves - peel and chop them. We will add the garlic 5 minutes before the end of the stew. Pour in the vinegar, quickly stir the mixture and immediately turn off the stove.

8. It remains to form the seams. We prepare jars and lids in advance without damage. We clean them, wash them and sterilize them. Then put the mixture of beans and vegetables into clean containers. Roll up the lids, turn over and let cool under a thick blanket. They can then be stored at room temperature.

Bon appetit!

Winter salad with beans and tomatoes

For the salad, you can choose any variety of beans - white, red or spotted. Store the finished rolls until they cool completely for a day, and then transfer them to the refrigerator.

Cooking time – 9 hours.

Cooking time – 1 hour.

Number of servings – 5.

Ingredients:

• Beans – 0.5 kg.
• Carrots – 0.5 kg.
• Sweet bell 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 through the beans, and then put them in a colander and rinse with running water. Transfer the product to any deep container and fill with cold water. Place in the refrigerator overnight.

2. In the morning, drain the liquid, rinse the beans again, and then transfer them to the pan. Transfer the pan to the stove and turn on the heat. When the mixture boils, reduce the heat and continue cooking the beans for forty minutes.

3. Now let's do the vegetables. Wash the sweet peppers and tomatoes. We also wash the carrots and then peel them off the top layer with a knife. Rinse again. Grind the carrots into a separate bowl using a grater.

4. Remove the places where the stalks are attached to 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. Shred the pepper into strips.

5. Place the pan on the stove and pour oil into it. Turn on the equipment and bring the oil to a boil. Then add carrots to the pan and fry them for about 10 minutes, remembering to stir. Now add bell pepper, bay leaf, salt and ground pepper to the pan. Stirring, simmer the mixture for another 10 minutes.

6. Drain the water from the pot with the beans into the sink. Add the beans and tomatoes to the rest of the ingredients. Mix them and simmer for 15 minutes. Before turning off the stove, pour vinegar into the mixture and mix the products.

7. We prepare jars and lids for wrapping the salad in advance: we clean them with soda, rinse and sterilize. Then put the hot salad in them and roll them up. Leave the jars upside down for a day. We wrap them in a blanket. Then transfer to a cool, dry place. Bon appetit!