Simple bean salad recipes for the winter. How to prepare delicious salads with beans for the winter: recipes and secrets. Winter salad with beans for the winter

Ingredients:

• dry beans – 2 cups;
• tomatoes – 1 kg;
• carrots – 300 g;
• onion – 300 g;
• sweet pepper – 300 g;
• salt – 1 tbsp;
• sugar – 60 g;
• vinegar – 30 ml;
• vegetable oil – 80-100 ml.

How to make bean salad with tomatoes, carrots and peppers

Before preparing the salad, you need to select and prepare the beans in advance. Choose beans that are not too large, that cook quickly and, after boiling, retain the integrity of the shell. For example, red beans are perfect, as are regular small beans. white beans for preparing first courses.

Regardless of the variety, we soak any beans in the evening in a large amount of water, which we drain in the morning and pour in new water - it will be necessary to boil your beans in it until tender. If you are afraid of overcooking the beans, it is better not to cook them a little now, since at the last step of preparing the salad the beans will be subjected to heat treatment again. There it will be possible to control the entire process in more detail.

An important nuance - do not salt the beans!
While the beans are cooking, you can have time to prepare all the other ingredients: chop the onions and carrots (cut the onions into large squares, grate the carrots on a coarse grater), put them in a deep, thick-walled saucepan or deep frying pan.
Fill with vegetable oil and sauté until soft. This may take 10-15 minutes, the main thing is that the onions and carrots are well softened, but not fried. Don't forget to stir.
Wash the tomatoes and cut them into large segments. Place the tomatoes in the pan in which we will simmer the salad.
When the onions and carrots become completely soft, add them to the pan with the tomatoes.
Next add sweet pepper, cut into strips.
Add salt and sugar, and also pour in vinegar.
Place on the fire, stir and heat until the tomatoes release their juice. Now simmer over low heat for 20 minutes and reduce the excess liquid.
After 20 minutes, pour the boiled beans into the pan. Simmer at a low simmer for another 15 minutes. Here you can cook the beans until tender, increasing the boiling time with the beans to 30 minutes.
We taste the salad for salt and sugar, as well as the readiness of the beans. If everything suits you, let’s start putting it in jars!
The jars need to be clean, dry and sterilized, as well as their lids. We spread the salad up to the neck and screw it tightly. We wrap the hot preparations until the next day. Winter salad with beans is ready!

Beans are a hearty and healthy product of the legume family. Canned products based on it can be used as sauces, side dishes or dressings for soups. Once you have prepared them for winter, you can make the process of preparing main dishes easier for the entire cold period and forget about grating vegetables, cooking beans and other time-consuming tasks by adding the mixture to your favorite recipes.

Salad with beans for the winter contains an increased amount of valuable protein contained in this product. And the additional ingredients included in the composition, for example, vegetables and herbs, provide the body with fiber and those vitamins that are preserved after heat treatment. The finished product based on them provides the body with the required energy and strength, the need for which in winter is even higher than in other seasons.

For you, we have collected here the most popular and best recipes for winter salads with beans. So that you, without spending a lot of time searching, choose something for yourself.

With beans, tomatoes and carrots

Recipes for most salads with legumes contain similar ingredients, differing slightly in quantities and ratios. We offer you a classic version of this dish. Sweet, juicy vegetables and beans can be used as a topping for your favorite soups or as an independent snack.

We will need:

• Beans – 1 kg;
• Carrots – 1 kg;
• Tomatoes – 2.5 kg;
• Garlic – 1 head;
• Sweet pepper – 1 kg;
• Vegetable oil – 260 grams;
• Salt – 2 tablespoons;
• Sugar – 1 tablespoon.

Preparation:

1. We wash the tomatoes, scald them and remove the skin. Then we spin in a blender, meat grinder or three through a sieve;
2. We sort the beans, rinse and fill with cold water. Let it brew for 10 hours;
3. Wash the pepper, remove the tail and all the seeds, and then chop it into slices or half rings;
4. Remove the skins from the onions and wash them. Dry lightly with a towel and cut the onions in half. After which we chop the halves into half rings;
5. Wash the carrots thoroughly with a sponge, remove the peelings, then grate them on a coarse grater;
6. Peel the garlic, wash it and press it in a press. Can be ground in a blender;
7. Pour the oil into a thick-walled pan, heat it and pour in the tomato pulp and soaked beans (without water). Cook everything together over low heat for 60 minutes;
8. Separately, fry the carrots and onions in a frying pan. Then add the roast to the tomato-bean mixture and mix.
9. Add sugar, pepper and salt, boil for another 20 minutes;
10. At the very end, add the garlic mass and boil for another three minutes. Everything is ready, you can roll salads with canned beans into jars.

Beans, cabbage and zucchini

Except classic options, there are also alternative recipes, for example, with cabbage and zucchini, which can be changed to eggplant. The rest of the dish is similar to the classic one, but the overall impression will be different. We suggest you preserve beans this way.

We will need:

• White beans – 2 cups;
• Young zucchini (eggplant) – 1.7 kg;
• Durum cabbage – 1.5 kg;
• Durum tomatoes – 1 kg;
• Sweet pepper – 1 kg;
• Onions – 6 pcs.;
• Sugar – 1 ½ cups;
• Vegetable oil – 400 ml;
• Vinegar - a tablespoon;
• Pepper powder – 2 tsp;
• Salt – 1.5 tbsp;
• Sugar – 2 tbsp.

Preparation:

1. Beans will take longer to prepare a salad, so we'll start with them. First, let's sort it out, rinse it and pour water 1:2, where the last number is liquid. Let's leave it overnight, and in the morning we'll change the water to fresh water and let it cook until it's almost completely done (but not quite);
2. The next stage is cabbage. Remove the top leaves from the fork, cut off the lower part (thin leaves are the best there) and chop it very thinly;
3. Wash the pepper pods and clean them of all excess (core, seeds and stalk), then finely chop them;
4. Wash the zucchini, cut off the skin and chop into circles. If the vegetables are large, then cut them into any other convenient smaller shape;
5. We wash the tomatoes and remove the skin after scalding. Grind the remaining pulp with a blender or meat grinder;
6. Peel the onion, wash it and cut it into half rings;
7. Recipes for salads with beans differ in preparation methods; in our case, it is necessary to prepare the marinade before cooking.
8. Mix vegetable oil with spices and vinegar, add sugar and salt;
9. Pour the marinade into a deep, thick-walled pan, add the prepared vegetables: cabbage, zucchini, peppers, tomato mixture and onions. Cook everything at a low boil for just over an hour. Then pour in the main ingredient, mix and simmer for another ½ hour. Salads with canned beans are ready, you can distribute them into jars and wrap them.

Beans in tomato sauce

Classic dressing for everyone tomato soups and even cabbage soup - recipes for beans and tomatoes are multifaceted, so you can use them at your own discretion, without looking at the wishes of the authors of the dishes. This appetizer would look good as an additional ingredient to stewed vegetables.

We will need:

• Large onion – 5 pcs.;
• Sweet firm tomatoes – 1 kg;
• Bay leaf – 5 leaves;
• Black pepper – ½ tsp;
• Salt – 1 ½ tbsp;
• Allspice – 1 tsp;
• Vinegar essence – 1 tsp;
• Sunflower oil – 2 tablespoons.

Preparation:

1. Let's start with the longest component in terms of preparation - beans. We sort out the kernels, wash them and fill them with water for 11 hours or overnight. Then drain the liquid, rinse again and add clean water. Boil;
2. Remove all the skins from the onion and chop as finely as possible;
3. Then heat the frying pan, take a little vegetable oil and fry the onion until bright golden;
4. We wash the tomatoes, pierce them in several places and scald them. The skin will burst at the puncture sites. We easily remove it and turn the remaining mass into tomato puree. Add salt to your taste and cook over medium heat;
5. Let the tomatoes boil down a little, add the onion and simmer until done;
6. Let's fall asleep bay leaves and spices, boil everything together for about five minutes and add the beans. After this, let’s leave it to cook for another half hour;
7. Now the salads with canned beans are ready, you can sort them into jars and wrap them up.

Beans and mushrooms

There are various recipes for canned beans for the winter, but most of them are based on a combination of legumes and vegetables. In this case, we suggest adding a non-classical ingredient - mushrooms, which will add piquancy and originality to the winter salad.

We will need:

• Beans – 1 kg;
• Fresh mushrooms (preferably champignons or boletus) – 1.5 kg;
• Strong tomatoes – 3 kg;
• Carrots – 1.4 g;
• Granulated sugar – 10 grams;
• Vegetable oil – 180 ml;
• Vinegar (9%) – ½ cup;
• Salt – 25 grams;
• Peppercorns – 4 pieces.

Preparation:

1. As in previous recipes, we start the salad with beans. We sort and wash the grains, soak for a long time - overnight or half a day. Then rinse, change the water to fresh water and cook for 50 minutes. Let the remaining liquid drain;
2. While the beans are cooking, let's prepare the mushrooms. We go through them, removing leaves and forest debris, cutting off the roots, leaving about 2 cm on the stem. We rinse well, paying special attention to the caps. If we use champignons for the salad, they need to be cut. Boletus and other small mushrooms can be left as is;
3. We wash the tomatoes, make several punctures and scald them. Then we easily remove the cracked skin. Grind the pulp into puree using a meat grinder or blender;
4. We scrub the carrots from the ground, remove the peelings, then grate them;
5. Mix mushrooms with vegetables in a thick saucepan, add granulated sugar and salt, season with pepper and add oil. Mix everything and put on medium heat. Cook, stirring, for about half an hour;
6. Then add the beans and simmer for the same amount;
7. Then comes the turn of vinegar, which is included in almost all canning recipes. Pour it in and boil for another 5 minutes. Salads with canned beans are ready, you can pour them into glass containers and roll up the lids.

Spicy salads with beans

And this version of winter salad will certainly appeal to lovers of “hot”, or more precisely, very spicy. The composition of the dish is classic, but the addition of hot, angry pepper radically distinguishes it from previous recipes. If you prefer spicy food, this recipe is for you.

We will need:

• Beans – 900 grams;
• Onion – ½ kg;
• Hot pepper – 2 pods;
• Sweet pepper – 900 grams;
• Tomatoes – 2.3 kg;
• Sugar – 1 glass;
• Vegetable oil – 1 ½ cups;
• Salt – 3 tbsp;
• Vinegar essence – 1 tsp.

Preparation:

1. Let's start cooking salad with beans for the winter with the main component in the dish. We sort out the grains, rinse them, then pour in 1:4 water and leave to soak overnight. In the morning, drain the water and rinse it clean. And then pour in fresh water and let it cook;
2. Remove the skin from the tomatoes. This will be very easy to do after scalding and pre-piercing the vegetables.
3. Then finely chop the pulp. If you don’t want to mess with it, throw everything into a food processor and quickly grind it into a puree;
4. Wash the hot peppers and remove the seeds. Otherwise it will be too spicy;
5. Remove the shell from the garlic. Then we grind it together with hot peppers with a blender;
6. We wash the carrots from the ground, cut off the skin and chop them on a grater;
7. We also peel the onion and finely chop it into pieces;
8. Wash the bell peppers well, remove all excess (seeds and stem with core) and cut into slices;
9. Add salt, sugar, butter to the tomato mince and place on a medium-intensity burner. Let it cook for half an hour;
10. Throw in the beans and cook for the same amount;
11. At the same time, fry the sweet pepper with carrots and onions (separately);
12. Add the roast to the carrots and tomatoes, add hot garlic paste with hot pepper, stir and let simmer for 15 minutes;
13. Add vinegar and boil everything together for about 5 minutes. Now the salads with beans are ready, they can be laid out and rolled up.

All bean salads prepared using the canning method are stored in the same way, as required by their recipes. Namely: after twisting the jars, you should wrap them in a warm blanket, turn them “on your head” and leave them like that until the mixtures have cooled completely. After this, containers with ready meals put in a dark, cold place (basement, refrigerator, cellar) for further storage. If this process is disrupted, there is a high risk that the salads will ferment and the lids will swell and “fly off.”

Preparations prepared in the fall are a great time saver. cold winter. Simply open a jar of salad and you are provided with vitamins and good mood. We will tell you how to prepare a salad with beans for the winter.

Recipe for winter salad with beans

Ingredients:

• dry red beans – 1 kg;
• carrots – 1 kg;
• ripe tomatoes – 2.5 kg;
• onion – 3 pcs.;
• bell pepper – 1 kg.

For the marinade:

• sugar – 1 tbsp;
• vegetable oil – 500 ml;
• vinegar – 1 teaspoon;
• spices.

Preparation

To prepare this salad, soak the beans in warm water and leave overnight. We wash and peel the vegetables: remove the skins from the tomatoes by pouring boiling water over them. Cut the tomato pulp into cubes. Grate the carrots on a coarse grater, and chop the bell pepper into medium strips. Chop the onions into half rings. Then we put all the vegetables and beans in a saucepan, season with spices, add sugar, pour in vinegar and vegetable oil. Stir and cook, stirring occasionally, until tender, about 2 hours. Place the finished salad in clean jars, roll it up and wrap it in a blanket overnight. We store the preserves in a dark, cool place, and in winter we use them as a salad, soup dressing or side dish.

Bean salad for the winter

Ingredients:

• dry white beans – 2 tbsp.;
• young zucchini – 1.5 kg;
• sweet pepper – 450 g;
• white cabbage – 1.5 kg;
• tomatoes – 1 kg;
• onion – 6 pcs.

For the marinade:

• granulated sugar – 1.5 tbsp;
• vegetable oil – 1.5 tbsp;
• table vinegar – 1.5 tbsp;
• spices.

Preparation

Soak the beans overnight and boil them in the morning until tender. WITH white cabbage, remove the top leaves and chop it very thinly. We process the pepper and chop it into thin strips. We wash the young zucchini, dry it and cut it into small cubes. We remove the skin from the tomatoes and twist them through a meat grinder, and chop the onion into cubes.

Now let's make a marinade for the salad: mix spices and sugar with vinegar and vegetable oil, put on fire and boil for one minute, and then mix thoroughly until everything dissolves.

Next, take a deep saucepan, pour the marinade into it and lay out the prepared vegetables. First we put the cabbage, then the zucchini, peppers, beans and onions. Cover with a lid, reduce heat to low and simmer for about 1 hour. Pack the hot salad into jars, roll up the lids and leave to stand until it cools completely.

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Home / SNACKS

A great, satisfying and very healthy snack that will definitely appeal to everyone who loves beans. This Greek winter appetizer will also serve as a lifesaver if unexpected guests arrive.

It can be eaten as a side dish or as an independent dish (especially during Lent), or it can be boiled great soup- nourishing and tasty!

Products:

1. Tomatoes - 2.5 kg
2. Carrots on a coarse grater - 1 kg
3. Bell pepper - 1 kg
4.

Salad with beans for the winter

Onions, cut into rings - 0.5 kg
5. Vegetable oil - 1 glass
6. Salt - 2 tbsp. heaped spoons
7. Sugar - 2 cups
8. Beans - 1 kg
9. Chopped garlic - 0.5 cups
10. Fresh parsley - 200 g
11. Hot pepper - 1 pc.
12. Vinegar essence - 1 tbsp. spoon

How to prepare a Greek appetizer:

When preparing vegetables, do not forget to carefully inspect them for spoiled areas that need to be cut off, otherwise the jars may “explode” after seaming.

Vegetables should be washed, stems removed from tomatoes, and cores cut out from sweet bell peppers and hot peppers.

Before preparing the Greek snack, we need to soak the beans for 12 hours. Then boil it until cooked, so that it is dense enough, retains its shape well and does not fall apart.

While the beans are cooking, randomly chop the tomatoes (I cut them into cubes) and bell peppers (diced or striped), onion into rings or half rings, and grate carrots on a coarse grater. Combine these products, add salt, sugar and butter and simmer for 30 minutes over low heat.

Add cooked beans, garlic, chopped parsley, hot pepper to the stewed vegetables and simmer everything together for another 10 minutes.

At the end of cooking, add 1 tablespoon of vinegar essence.

Place in sterilized jars, roll up, turn over onto lids (upside down) and wrap until cool.

After cooling (usually after a day), the jars are put away in their permanent storage place - the basement, if there is a private house, and someone has a pantry, if it is an ordinary apartment.

The optimal storage temperature for canned food is from 0 to 10 degrees Celsius, but not everyone has this opportunity. Can be stored in an apartment under normal conditions room temperature. In this case, pay more attention to sterilizing containers, inspecting vegetables for spoilage, and boiling lids.

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Salad with beans for the winter - delicious recipes

Among the variety of preserves, there are preparations that can be used not only as a side dish, but also as an ingredient for preparing other dishes. The latter also includes a salad with beans for the winter. This hearty and nutritious snack with bread can easily replace dinner. And if you suddenly want borscht, and there are no beans at home, you can safely add salad to the pan. The borscht will not suffer one bit from this, but on the contrary, it will acquire additional taste. In addition, the cooking time will be significantly reduced.

Experimenting with ingredients experienced housewives created and brought to life many very tasty recipes for salad with beans for the winter.

Winter salad with beans

Adding to a snack different vegetables allows you to play with taste and makes the salad not so rich.

To make the beans cook faster, they should be soaked the day before canning (overnight).

Traditional salad with beans

To prepare 5 liters of salad:

The readiness of the salad is determined by the state of the beans: if the beans are soft, you can turn them off.

Beans with vegetables

Preparing the salad will not take much time if you first boil a kilogram of beans.

Read also: How to can and pickle green peas?

While the beans are boiling, you can do the vegetables:

Beans in tomato sauce

This salad is very similar to store-bought beans, which housewives often buy for borscht. However, due to the fact that tomatoes with pulp are used instead of tomato juice, the sauce is thicker.

To make 4.5 liters of canned bean salad, you should:

Greek salad with beans

Traditionally, red beans and chili peppers are used to prepare this appetizer in the amount necessary to make the salad spicy. For those who do not like hot dishes, you can add just a little chili for taste. Greek salad for the winter with beans turns out to be very tasty, and red fruits and vegetables make it also festively beautiful.

First of all, you need to prepare the beans:

Read also: Preparing a delicious borscht dressing for the winter with and without beets

Now start preparing the vegetables:

Now you can start cooking directly canned salad with red beans:

Bean salad with beets

A jar of such a snack will serve not only as a tasty side dish for mashed potatoes, but will also help out when preparing first courses. Beet salad with beans for the winter can be added instead fresh vegetables in borscht The specified amount of ingredients should yield approximately 6.5 liters of finished product.

Step-by-step preparation:

Read also: Best Recipes salad with squid

Bean salad with zucchini

Beans, although healthy, are a little heavy food for the stomach. To make the appetizer lighter, you can add young zucchini or zucchini to it and make a winter salad with beans and zucchini.

For the salad you will need:

• 2 tbsp. sugar beans;
• 1 liter of tomato juice;
• 3 kg of zucchini;
• 200 g butter;
• 500 g bell pepper;
• a glass of sugar;
• to taste - salt and pepper;
• 1 tbsp. l. vinegar.

Soak the beans overnight and boil until tender the next day.

Cut the zucchini into large cubes so that they remain whole during cooking. You don’t have to cut off the peel if the vegetables are young.

Cut the pepper into not very thick slices.

Place the chopped vegetables in a large cauldron, pour tomato juice on top and simmer for 40 minutes (over medium heat). During this time, the juice released by the zucchini will evaporate. Next, turn on the burner and simmer the salad for 20 minutes.

When the mixture becomes thicker, add the prepared beans, butter and sugar (salt and pepper to taste). Boil for another 10 minutes and add vinegar. After 2 minutes, turn off the burner, put the salad in jars and roll up.

A salad with beans for the winter is not only a hearty appetizer, but also an excellent preparation for first courses, which will help you cook them quickly. Experiment, add other vegetables to the beans, and enjoy your meal!

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Beans with vegetables for the winter

Ingredients

• Onions 500 g;
• Refined sunflower oil 400 ml;
• Carrots 500 g;
• Sweet pepper 500 g;
• Tomatoes 2000 g;
• Sugar 25 g;
• Salt 50 g;
• Vinegar essence 5 tsp.
• Dry red beans 1000 g.
• Garlic 100 g.

Cooking method

1. For cooking we need dry beans, carrots, tomatoes, peppers, vegetable oil, onion, garlic, salt, sugar, vinegar essence 70%.
2. Pre-soak the beans overnight, then cook until tender and drain in a colander.
3. Grate the carrots.
4. Cut the pepper into strips.
5. Cut the onion into thin rings. Grind the tomatoes in a blender.
6. Simmer all vegetables with oil for 20 minutes from the moment they boil over low heat.
7. Add beans, garlic (grate on a fine grater), sugar, salt, vinegar, mix. Simmer for another 15 minutes.
8. Roll into dry sterilized jars, turn over and wrap until cool. Yield: 4 liters.

Pepper and bean salad

Ingredients

For 7 jars, 1 liter capacity:

• Sweet pepper - 5 kg;
• Tomatoes - 3 kg;
• Onion - 2 kg;
• Beans - 500 g;
• Sugar - 300 g;
• Salt - 100 g;
• Vinegar 9% - 200 ml;
• Vegetable oil - 0.5 l.

Cooking method

1. Pour water over the beans. Boil until tender (1 hour).
2. Wash the pepper and cut into strips.
3. Cut the onion into half rings.
4. Wash the tomatoes, cut into slices.
5. In a large bowl, stir together peppers, onions, tomatoes and beans.
6. Season them with sugar, salt, vinegar, vegetable oil.
7. Transfer the mixture to a saucepan, cover and bring to a boil. Bean salad with bell pepper cook from the moment of boiling for about 1 hour.
8. Place the hot pepper and bean salad into prepared jars and roll up.

   Bean salad for the winter - delicious recipes

   Bon appetit!

Bean salad with vegetables

Ingredients

• dry beans – 500 g;
• carrots – 500 g;
• sweet pepper – 750 g;
• onion – 500 g;
• natural tomato paste – 250 ml;
• water (for juice) – 750 ml;
• vegetable oil – 150 ml;
• sugar – 2 tbsp. l.;
• salt – 1 tbsp. l.;
• spices - to taste and desire.

Cooking method

1. Pour new cold water without salt over the beans that have been pre-soaked overnight, bring to a boil and cook for 30 minutes.
2. Peel the carrots, wash them, grate them coarse grater. Place in a large saucepan along with the beans.
3. Purified onion cut into strips. Remove the seeds from the pepper and cut into strips. Add onions and peppers to the pan with beans and carrots.
4. Divorce tomato paste water to obtain tomato juice. Received tomato juice pour in the vegetables and beans, put the pan on the fire, bring the contents to a boil.
5. Add salt, sugar, vegetable oil to the pan and cook over low heat, stirring, for 30-40 minutes. If desired, add your favorite spices and cook the salad for another 5 minutes. Adjust the amount of sugar depending on the acidity of the tomato juice.
6. When hot, place the salad into dry, sterile jars and seal tightly. Turn upside down until cool.

Beans– a herbaceous plant from the legume family, which is the type species. The fruits of the plant are pods that contain several kidney-shaped seeds that share the same name with the plant. The product is widely used in cooking, Food Industry and preparations for the winter for future use.

America is considered the birthplace of the plant. According to historical information, beans were used in ancient times by the Aztecs. Also interesting fact is that the ancient Greeks considered beans, or rather the stew made from them, as food for the poor. In ancient times in England, the plant was used for decorative purposes, as the beans bloom with beautiful white flowers. In Asia, beans are consumed exclusively in crushed form: the seeds of the plant are dried and processed into flour.

There are quite a lot of plant species. As a rule, in cooking, beans are understood as shelling varieties. They, in turn, are divided according to the color and taste characteristics of the seeds. The most popular are white and red beans. It is these types that are most often used for preparing various dishes and preparations for the winter for future use. This product should not be confused with green beans, which are a separate species.

Beans have quite a lot useful properties. First of all, it should be noted that the product contains protein, which in terms of ease of digestibility can compete with the protein contained in fish and meat. Also, the seeds of the plant are rich in vitamins, minerals and beneficial microelements. The product contains a natural antibiotic that helps cleanse the stomach and intestines. Regular use legumes improve the functioning of the nervous system. Even in canned form, beans retain most of their beneficial properties, so this product is considered ideal for winter preparations.

Before eating beans, you should be sure to know that in their raw form they are very dangerous to health, as they contain toxic substances. That is why it is recommended to soak beans in cold water for a day before using them. It is not recommended to overuse beans, as they take a long time to digest. Do not forget that using beans can lead to flatulence.

To use legumes for homemade preparations or for cooking, you must purchase it.

Winter salad with beans - recipe

Most often, you can find already peeled and dried bean seeds on sale. In such cases, it is necessary to clarify the packaging date and expiration date of the product. It is very important that the fruits of the plant contain no foreign substances of synthetic or chemical origin. It is recommended to store beans in a dry and dark place at room temperature.

Various soups, main courses, side dishes, snacks and salads are prepared from legumes. This popular product is prepared for the winter in a variety of ways. Beans can be canned on their own or used to prepare dressings for the winter. If desired, the legumes can be sealed in tomato or their own juice.

Detailed step by step recipes The photos below will tell you how simply, tasty and quickly it is to prepare beans for the winter, as well as how the finished canned food should be properly stored.

step by step recipe with photos

It would seem that it is more convenient and easier to store dried beans than canned beans, because when dry they can last well for several years and take up little space. However, many housewives preserve beans for the winter, either independently or as part of vegetable salads, because such preparations are a real godsend for cases when there is little time to prepare breakfast or dinner. A salad with beans and vegetables is already ready in itself, and besides, it’s enough hearty dish, and besides, you can quickly make soup from it, add beans and vegetables to borscht, or serve as an addition to any side dish.

Ingredients

• beans – 1 tbsp.
• tomatoes – 0.3 kg
• pepper – 4 pcs.
• carrots – 1 pc.
• onions – 1 pc.
• vegetable oil – 3 tbsp. l.
• sugar – 1 tbsp. l.
• salt – 1 tsp.
• ground black pepper – 0.5 tsp.
• table vinegar 9% – 0.5 tsp.

Preparation

1. Sort out dried beans (red or white) from debris and set aside any that have been spoiled or damaged by bugs. Wash the sweet pepper thoroughly, especially at the base of the stalk. The tomatoes must be ripe and not spoiled; they must be washed and the stem removed. Peel one large carrot, cutting off its tail.

2. It is recommended to soak the beans in cold water and leave to soak for 12 hours. There should be twice as much liquid as the beans themselves. Or you can soak the beans only overnight, and then boil until tender. Once the beans are prepared this way, start preparing the vegetables. Cut the carrots into thin strips or grate them on a coarse or special grater.

3. Cut the tomatoes into circles of medium thickness; for this, the knife must be very sharp. You can peel the skin off them because it doesn’t get soft.

4. Remove the stalk from the sweet pepper, peel it from the seeds and cut into thin rings. Cut the onion into thin half rings.

5. Then put all the ingredients into a saucepan, add vegetable oil, salt, sugar, pepper and vinegar, put on fire and bring to a boil, remembering to stir.

Salad with beans is a very necessary preparation for each of us. It’s so delicious to open a jar at the end of January and see fresh vegetables there, which are still just as healthy.

But before you start cooking, you definitely need to find out how best to do it so that nothing spoils and is preserved for many months.

General cooking principles

So, the most important thing in canning is to maintain sterility. This means that all jars must be thoroughly washed and sterilized, including their lids. It is better to sterilize the lids 10 minutes before closing the jar, so as not to “pick up” anything.

Having bought raw beans, you definitely need to sort them out. This is very important: if at least one spoiled bean gets into the salad, then there is a chance that the bookmarks will be spoiled, and every single one of them.

Classic salad with beans for the winter

Cooking time

calorie content per 100 grams

How to cook:

Tip: you can choose any beans, even canned ones.

forest snack

Do you like mushrooms? Then bean salad with mushrooms is definitely for you!

How long is it - 2 hours and 15 minutes.

What is the calorie content - 116 kcal.

How to cook:

1. Cut the onion into small cubes.
2. Pour oil into a frying pan, heat it and add onions. Stirring, fry until transparent.
3. Thoroughly clean the mushrooms and chop them as desired.
4. Place in a bowl, add water and place over medium heat. Bring the mixture to a boil. Cook for 15 minutes.
5. After time has passed, drain the water through a colander.
6. After this, add the mushrooms to the onions and cook for 5 minutes, remembering to stir.
7. Rinse the beans soaked overnight with running water and pour into a saucepan.
8. Pour enough water and put on fire.
9. Cook the beans until almost done.
10. Cut the tomatoes into small slices.
11. Place in a blender and blend until smooth. The same can be done in a meat grinder, if possible or desired.
12. Place the mushrooms and onions into a large saucepan, add the tomato mass and beans, salt and sugar.
13. Mix everything and cover with a lid, put on medium heat. Cook for 20 minutes.
14. Peel the garlic, chop with a garlic press and add to the salad at the end of cooking.
15. Place into jars and place in a saucepan, the bottom of which should be covered with a towel or gauze.
16. Fill the jars with water up to the shoulders and bring to a boil.
17. Sterilize for another 35 minutes, then roll up and put in a warm place until cool.

Tip: you can choose any mushrooms. These can be milk mushrooms, chanterelles, porcini mushrooms, russula, boletuses, honey mushrooms, etc.

Store canning

This blank is very similar to the finished one canned beans, but we called it a salad. We will cook the beans in tomato sauce. In winter, such a bookmark will definitely come in handy.

How long is it - 1 hour and 20 minutes.

What is the calorie content - 62 kcal.

How to cook:

1. Wash the beans thoroughly, sort and pour into a bowl.
2. Fill with water and leave for 12 hours or even a day.
3. It is advisable to change the water 2-4 times during this time so that the beans do not begin to sour, otherwise you will have to exclude them from the salad.
4. Rinse the soaked beans, add the required amount of water and boil until fully cooked.
5. Cut the tomatoes into slices. Place them in a blender and puree. You can use a meat grinder if you don't have a blender.
6. Pour the resulting mixture into a saucepan and place it on the stove. Cook for 10-25 minutes depending on how thick you want the tomato sauce.
7. When the sauce is ready, you can strain it through a sieve to remove seeds and pieces of peel, or you can grind it with an immersion blender. The effect is almost the same. Place the finished beans in a colander and let the water drain.
8. Add beans to the sauce along with sugar, salt, vinegar, chili.
9. Chop the garlic. Add to remaining ingredients.
10. Mix all ingredients, put on fire and cook for 20 minutes.
11. After this, pour into jars, close and turn the lids down.

Tip: chili can be used not only in the form of ground powder, but also in the form of a puree, the whole fresh pod.

Bookmark for winter in Greek

The preparation will remind you of a salad from sunny Greece. Almost all the ingredients are present here (except feta, of course) and even a little more.

What time is it - 3 hours.

What is the calorie content - 101 kcal.

How to cook:

1. Rinse the beans, place in a bowl and cover with cold water. Let it brew for a day.
2. Then rinse and cook until fully cooked.
3. Wash the tomatoes thoroughly and make a cross-shaped cut on each fruit.
4. Pour water into a large saucepan and put on fire. Bring to a boil and add the cut tomatoes.
5. Let sit for just 1 minute, then use a slotted spoon to transfer the tomatoes to a bowl of cold water or ice cubes. Another option is to transfer the vegetables to a colander and simply rinse with cold water.
6. After a few minutes, the tomatoes will cool down and need to be peeled.
7. After this, cut the fruits into cubes and set aside.
8. Wash the carrots, cut off the skin and grate.
9. Cut the pepper into two parts, remove the core with membranes and seeds.
10. Cut the sweet pulp of vegetables into strips.
11. Peel the onion, remove the roots, and be sure to rinse off the juice released from the cut. Cut into half rings.
12. Place tomatoes, peppers, onions and carrots in a large saucepan or sauté pan.
13. Rinse the beans and add to the rest of the vegetables.
14. Pour in vinegar, oil, add sugar, stir.
15. Season with spices to taste and prepare the future salad, stirring occasionally, for 2 hours.
16. Place the olives in a colander and cut into halves.
17. After time, add olives and zest to the salad and mix.
18. Place the salad in jars, roll it up and cover it with a blanket.

Tip: olives can be replaced with black olives.

Salad with beans and beets for winter

When a salad contains beans, tomatoes, beets, peppers, it looks more like borscht than bean salad with beets.

How long is it - 2 hours and 50 minutes.

What is the calorie content - 63 kcal.

How to cook:

1. Peel the beets, wash and cut into cubes or grate.
2. Peel the carrots, rinse and chop, like beets, into bars or strips.
3. Wash the tomatoes. If desired, blanch and peel them. To do this, make cuts on each vegetable and lower the fruits into boiling water for just 1 minute. After this, transfer the tomatoes to cold water for the same amount of time. Peel the tomatoes and cut into slices.
4. Peel the onion, wash and cut into feathers.
5. Rinse the beans and pre-soak them in water for 12 hours or more. Then rinse again and transfer to a saucepan.
6. Pour in water, put on the stove and boil until half cooked (about 15-20 minutes).
7. Mix beets, tomatoes, carrots, onions and peppers.
8. Add butter, sugar and salt.
9. Combine everything and place on the stove for 2 hours.
10. Do not forget that the mass must be stirred so that nothing burns.
11. Add vinegar 15 minutes before the end of cooking.
12. Cook a little more, then pour into jars and put away “under the fur coat”.

Tip: you can use sweaters, blankets, blankets, and sweaters as a “fur coat.”

Vitamin boom in jars

We will offer you a green bean salad; its taste will be different from all other salads. But it's worth it, try it!

How long is it - 1 hour and 35 minutes.

What is the calorie content - 88 kcal.

How to cook:

1. Wash the beans thoroughly and remove the stems.
2. If desired, cut each pod into 2-3 parts.
3. Pour water into a saucepan and put on fire. Bring to a boil and cook for 10 minutes.
4. Then transfer to a colander and immediately rinse with cold water so that the beans do not swell anymore.
5. Rinse the tomatoes, remove the stems and cut into small pieces.
6. Wash the carrots, cut off the peel, grate on a fine grater.
7. Peel the onion, wash it, cut it into strips or feathers.
8. Pour half the oil into a frying pan and heat it.
9. Add onions and carrots and simmer until soft. Stir occasionally.
10. Place the onions and carrots in a large saucepan or frying pan, along with the tomatoes and boiled beans.
11. Add salt and sugar, remaining butter, stir and cook for 40 minutes, stirring.
12. After this, put the salad into jars and roll up.

Tip: to make the salad brighter, you can add green peas to it.

Useful preparation for the cold season

Not a salad, but a real vitamin boom, which contains white beans, eggplants, and many other vegetables that make the salad incredibly rich and healthy.

How long is it - 1 hour and 55 minutes.

What is the calorie content - 92 kcal.

How to cook:

1. Rinse the peppers and cut them in half to remove membranes and seeds. Cut the pulp into small cubes.
2. Peel the garlic, cut off the dry ends, and pass the cloves through a garlic press.
3. Peel the carrots and wash thoroughly. Grate.
4. Wash the beans in the evening, add water and leave overnight. In the morning, rinse the beans, pour boiling water over them and put on fire. Boil until fully cooked, but it is important not to overdo it.
5. Wash the tomatoes, remove the stems, cut into slices.
6. Pass each piece through a meat grinder.
7. Wash the eggplants, remove the stems and cut the fruits into cubes.
8. Stir garlic into the tomato mass and pour it all into a saucepan.
9. Place on the stove and bring to a boil.
10. Add salt, sugar, vinegar and oil.
11. Wait until it boils and then add the carrots.
12. Stirring, let the mixture boil again.
13. Add the pepper, and then (after boiling) the eggplant.
14. When the eggplants boil, cook the vegetable mixture for 30 minutes.
15. After the time has passed, add the beans and from the moment of boiling, cook the salad for another 20 minutes, remembering to stir.
16. After the time has passed, divide the resulting mass into jars and roll up.

Tip: for taste and greater benefits, add zucchini.

To taste, you can add any spices and herbs that you like: cardamom, cinnamon, chili, Provencal herbs, mint, nettle, etc. Don’t be afraid of experiments, because they are the ones who turn dishes into masterpieces!

If you don't feel like cooking beans, we have something for you. good advice: buy a few cans of ready-made store-bought beans, then all your salads will be prepared 2 or even 3 times faster.

Bean salad - healthy and tasty dish. The good thing about this snack is that it can last for years if done correctly. It’s good to go down to the basement in winter and come back with a can of fresh vegetables, isn’t it?