Salad with beans for the winter

Canned winter salads with beans are a light and tasty dish during the cold season, which can be served as an addition to dinner or as a snack for the holiday table. There are many options for combining beans with other vegetables, so you can easily choose a recipe to suit your taste.

Delicious bean salad for the winter in jars

A classic bean salad for the winter includes several essential components - beans themselves, white or red, carrots, tomatoes and bell peppers. By varying the amount of ingredients, you can create flavor combinations for yourself - quickly and easily.

1. 
   How to prepare a delicious salad with beans for the winter? Before starting cooking, beans need to be soaked overnight in cool water, then drained, refilled with fresh water and cooked until almost done.
2. 
   Grate the carrots. To do this, you can use a large grater or food processor.
3. 
   Grind the tomatoes in a meat grinder, cut the pepper to your liking - into strips or cubes.
4. 
   Place the chopped vegetables in a heat-resistant container, season with salt, sugar and cook for about half an hour after the mixture boils.
5. 
   Then put the beans and the required amount of vinegar and vegetable oil into the salad, mix and cook for another 30 minutes. Place the finished snack in sterilized jars and close tightly. Delicious beans with vegetables are ready!

Canned salad with beans and vegetables for the winter

In addition to beans, this preparation includes tomatoes, onions, bell peppers and carrots. Garlic adds piquancy, but if you want maximum spiciness, it is better to add ground chili pepper during the cooking process.

Cooking time: 45 min.

Cooking time: 15 min.

Servings – 4.

Ingredients:

• Beans (dry) – 700 gr.
• Onions – 600 gr.
• Carrots – 500 gr.
• Tomato – 2.5 kg
• Sweet pepper – 1 kg.
• Vegetable oil – 150 ml
• Salt – 2 tbsp. l.
• Granulated sugar – 3 tsp.
• Vinegar essence 70% - 1 tbsp. l.

Cooking process:

Step 1. Sort the beans and keep in water for about 12 hours, and then boil until half cooked. After it boils, the water needs to be drained and then boiled to the required state.

Step 2. Peel the carrots, onions and peppers and cut them as desired into cubes or strips of approximately the same size.

Step 3.In a large, tall frying pan or saucepan, sauté the onion in vegetable oil for about 5 minutes, then add the carrots and continue cooking for another 5 minutes, then add the sweet pepper and simmer for another 5 minutes.

Step 4. We pass the tomatoes through a meat grinder, if desired, filter to obtain juice, or add along with large fractions. Add the tomato mass to the pan with the vegetables and cook for another 5 minutes.

Step 5. Add the strained beans to the rest of the ingredients, add salt, add sugar and simmer in tomato sauce for about 5 minutes. Then add the vinegar essence, mix well so that it is distributed, and heat for another 5 minutes. Place the resulting aromatic salad in jars and close tightly. This product can be stored for about a year if kept in a cool place.

Salad with beans and tomatoes for long-term storage

Tomatoes and beans are an ideal combination for a hearty snack, which also acquires a particularly appetizing aroma thanks to spices. It is important to monitor the degree of readiness of the beans: it is better not to overcook them at the initial stage, so that they then cook together with the tomatoes and do not lose their shape.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings – 2.

Ingredients:

• Beans – 500 gr.
• Onions – 5 pcs.
• Tomato – 1 kg
• Ground black pepper – 0.5 tsp.
• Ground allspice – 1 tsp.
• Salt – 1.5 tbsp. l.
• Bay leaf – 5 pcs.
• Vegetable oil – 2 tbsp. l.
• Vinegar essence 70% - 1 tsp.

Cooking process:

Step 1. A day before cooking, you need to sort the beans, remove any debris and spoiled beans, and then add water in a ratio of 1:2 and leave for 12 hours.

Step 2. Drain the water in which the beans were soaked, add fresh water and boil the beans until al dente.

Step 3.Cut the onion into small cubes and fry in oil until it acquires a pleasant golden hue.

Step 4. Peel the tomatoes using any convenient method, and then turn the vegetables into puree. To do this, you can use a meat grinder or blender. Place the mixture on the fire, lightly add salt and cook over low heat until it begins to thicken, then add the onion and simmer for 10 minutes.

Step 5. Add spices to the tomato paste, heat them for about 5 minutes and add the beans there. Cook the salad for another 30 minutes, and at the very end of cooking, pour in the required amount of vinegar essence.

Step 6. Transfer the finished product into jars of suitable volume and close tightly. You can also store the workpiece at room temperature, for example, in a pantry, so that it is not exposed to direct sunlight.

Step-by-step recipe for preparing salad with beans and peppers for the winter

Beans and bell peppers are often combined in the preparation of hot dishes, but these vegetables also get along well together in cold appetizers. The result is not only a nutritious dish, but also containing many vitamins and nutrients.

Cooking time: 2 hours.

Cooking time: 15 min.

Servings – 4.

Ingredients:

• Beans – 1 kg
• Tomato – 1.8 kg
• Sweet pepper – 800 gr.
• Onions – 800 gr.
• Table vinegar 9% – 80 ml
• Vegetable oil – 1 tbsp.
• Granulated sugar – 250 gr.
• Salt – 3 tbsp. l.

Cooking process:

Step 1. Boil the beans for about 2 minutes and then soak in cool water for 8 hours. Afterwards, put it back on the fire and cook without adding salt until it becomes soft.

Step 2. Peel the peppers and onions, cut into small cubes and fry in oil.

Step 3. Puree the tomatoes. You can grind them in a meat grinder or grind them in a blender.

Step 4.Place the prepared products in a heat-resistant container, add half the parts of salt, butter and sugar. Mix thoroughly and cook over low heat for about an hour. At the end, pour in the vinegar and add the rest of the salt and sugar.

Step 5. Place the salad in small glass containers and seal tightly. Bon appetit!

How to prepare Greek salad with beans for the winter?

A piquant, moderately spicy appetizer would be perfect, by the way, on a holiday table or as a side dish for meat or fish dishes for dinner. In addition, this dish is recommended to be consumed during fasting: it is satisfying and rich in nutrients.

Cooking time: 55 min.

Cooking time: 15 min.

Servings – 4.

Ingredients:

• Beans – 1 kg
• Tomato – 2 kg
• Carrots – 500 gr.
• Onions – 500 gr.
• Bell pepper – 500 gr.
• Vegetable oil – 250 ml
• Granulated sugar – 0.5 tbsp.
• Salt – 1.5 tbsp. l.
• Garlic – 3 heads
• Red hot pepper – 2 pcs.
• Vinegar essence – 1 tsp.

Cooking process:

Step 1. Red or white beans, pre-soaked for several hours, need to be boiled until half cooked.

Step 2. Make the frying as for the carrot and onion broth. If you chop them finely, the salad will have a richer taste.

Step 3. Cut the tomatoes into halves and slice each one. Grind the bell pepper into medium-sized strips.

Step 4. Place beans, vegetables, salt and sugar in a pan of suitable size, add vegetable oil and simmer for about 30 minutes. 5 minutes before it’s ready, add chopped garlic and hot pepper, as well as the specified amount of vinegar essence.

Step 5. Mix the resulting salad well and put it in jars. After the closed jars have cooled, move the preparations into the cold.

A simple and tasty recipe for beans and mushrooms

Mushrooms combined with beans make the snack as nutritious as possible. This salad can successfully replace a full dinner. The preparation is more aromatic with wild mushrooms, but it will be no less tasty if you use champignons or oyster mushrooms.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings – 2.

Ingredients:

• Red beans – 300 gr.
• Mushrooms (wild mushrooms, champignons, oyster mushrooms) – 700 gr.
• Tomato – 600 gr.
• Onions – 4 pcs.
• Parsley – 1 bunch.
• Granulated sugar – 30 gr.
• Salt – 20 gr.
• Black peppercorns – 5 gr.
• Vegetable oil – 100 gr.
• Vinegar 9% – 50 ml.

Cooking process:

Step 1. Pre-soak the beans in clean water for at least several hours so that they swell and cook faster.

Step 2. Cut the mushrooms into medium-sized pieces, boil for about 5 minutes, and then fry. Champignons can be immediately placed in a frying pan without additional heat treatment.

Step 3. Add chopped onions to the mushrooms and fry for 5-7 minutes, then add beans.

Step 4. Grind the tomatoes in a meat grinder or food processor, add the resulting puree to the mushrooms, beans and onions and simmer for about 25 minutes.

Step 5. 5 minutes before the end of cooking, pour in vinegar, add spices, salt and sugar, as well as chopped parsley. Mix everything, heat for another 5 minutes and put into jars. Enjoy!

Delicious salad with beans and cabbage for the winter

Beans and cabbage are often prepared as a complete dish for dinner, especially during Lent. At the same time, even when cold, the household will like this salad. Pickled cucumbers add a special taste and piquancy to the dish.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings – 2.

Ingredients:

• Red beans – 700 gr.
• White cabbage – 500 gr.
• Cucumber – 300 gr.
• Tomato – 700 gr.
• Carrots – 3 pcs.
• Chopped dill – 100 gr.
• Sweet pepper – 3 pcs.
• Salt - to taste.
• Ground black pepper - to taste.
• Table vinegar 9% – 100 ml
• Vegetable oil – 80 ml

Cooking process:

Step 1. Boil the beans soaked for 8 hours in advance so that they are almost ready, but not overcooked.

Step 2. Thinly slice the cabbage and fry in oil.

Step 3. Soak the cucumbers in cold water for a couple of hours, and then cut into half rings; do the same with the peppers, but do not soak them first.

Step 4. Chop the carrots as convenient, cut the bell pepper into circles, and then each into 4 parts.

Step 5: Peel and slice the tomatoes, then puree and heat over low heat until thickened. Add vegetables to tomato paste and simmer for 20 minutes.

Step 6. At the end of cooking, season to taste, add dill and pour in vinegar. Transfer to jars, sterilize them in a large saucepan for 15 minutes, then close tightly and store in a cellar or basement.

Salad with beans and eggplants at home

Eggplant perfectly complements the taste of beans and gives the dish a mushroom flavor. This option is suitable for those who want a piquant taste, but without mushrooms. Simple, original and satisfying.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings – 2.

Ingredients:

• White beans – 300 gr.
• Eggplant – 1 kg
• Tomato – 800 gr.
• Vegetable oil – 200 gr.
• Table vinegar 9% – 50 ml
• Granulated sugar – 120 gr.
• Salt – 50 gr.

Cooking process:

Step 1. Rinse the beans, put them in boiling water for 3 minutes, and then transfer them to cool water and leave for 10 hours.Boil the soaked beans until tender, but leave them whole without boiling them.

Step 2. Cut the eggplants into slices, sprinkle with salt and leave for 15 minutes to remove the bitterness. Then rinse, dry and cut into cubes.

Step 3. Peel the tomatoes and turn them into puree using a blender or meat grinder.

Step 4. Fry eggplant pieces in a deep saucepan or frying pan, add tomato puree and beans, simmer for 20 minutes, and 3 minutes before the end of cooking, add sugar, salt and vinegar.

Step 5. Place the resulting salad in jars and store in the cold. Bon appetit!

Bean lobio in jars for the winter

A popular Georgian bean dish that has rightfully earned love all over the world. Preparing lobio is quite simple, and carefully selected Caucasian spices and fresh cilantro will give it a special taste.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings – 4.

Ingredients:

• White beans – 3 tbsp.
• Tomato – 2 kg
• Onions – 2 kg
• Granulated sugar – 0.5 kg
• Salt – 1 tbsp. l.
• Vegetable oil – 150 ml
• Garlic - to taste.
• Caucasian spices (khmeli-suneli, utskho-suneli) - to taste.
• Cilantro – 1 bunch.

Cooking process:

Step 1. To prepare lobio for the winter, use beans soaked in water for 2 hours. After this, the beans need to be boiled in unsalted water for 40 minutes until they soften.

Step 2. Wash the tomatoes, remove the stem and cut them into arbitrary pieces so that they can be easily pureed.

Step 3. Transfer the tomato mass into a deep saucepan, season to taste and simmer, stirring with a wooden spoon or spatula, until it thickens.

Step 4. Chop the onion very finely and lightly fry separately.

Step 5. Add beans and onions to the tomato paste.If necessary, bring to taste, add finely chopped garlic and cilantro. Place the finished dish into jars and seal.

How to cook beans in tomato sauce for storing in jars?

An easy homemade recipe that requires beans and tomatoes, as well as spices and seasonings. By adding spices to your taste, you can make an original and tasty salad for the winter, which can be used as a cold appetizer, made into bean soup or served as a side dish for meat, or heated.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings – 4.

Ingredients:

• Beans – 1 kg
• Tomato – 2 kg
• Salt – 1.5 tbsp. l.
• Granulated sugar – 5 tbsp. l.
• Table vinegar 9% - 3 tbsp. l.
• Garlic – 4 teeth.
• Fresh hot pepper – 1 pc.
• Spices (coriander, dill, cumin) - to taste.

Cooking process:

Step 1. Pour water over the beans and let stand for several hours, possibly overnight, to get rid of harmful substances in the beans. You need to cook the beans without adding salt until they become soft, but not boiled.

Step 2. Peel the tomatoes, cut them as desired and mash them into a puree. This is easy to do using a blender or meat grinder.

Step 3. Pour the tomato mass into a heat-resistant container and cook for about 20 minutes to make the puree thicker. After this, beat the mass again with a blender or grind with a sieve to make it more homogeneous.

Step 4. Place the beans in the resulting sauce, season, add spices and check that the balance of taste is maintained. Cook the beans for another 20 minutes in the tomatoes. Pour in the vinegar 5 minutes before the end of cooking.

Step 5. Transfer the resulting mixture into jars, close and store in the cold. Bon appetit!