Is it possible to prepare bean soup for the winter? The best preparations of beans for the winter. Beans in tomato sauce, canned for the winter

Beans can be stored fresh, or you can make all kinds of preparations from them. Salted beans turn out well; they have a certain taste, but are already seasoned with salt. In some recipes it is supplemented with more savory seasonings and vegetables. You need to choose a recipe for cooking beans for the winter based on individual preferences.

For those who like to diversify their winter diet with the help of preparations, we would like to offer other twist options:, and. You can easily find all these and many other recipes in our recipe book on the website.

The winter bean appetizer from this recipe goes well with tomatoes, as well as some spices. Such ingredients allow you to prepare not just a salted vegetable mixture, but a real snack. Another similar preparation can be used as an addition to side dishes or a dressing for various soups.

Required ingredients:

Beans – 1 kilogram;
Tomatoes – 3 kg;
Black pepper – 1 teaspoon;
Allspice – 1 tsp;
Chili pepper – 1/2 pod;
Bay leaf – 3-4 pieces;
Sugar – 2 tbsp. spoons;
Rock salt – 1 tbsp. l.

Beans with tomatoes for the winter:

In the evening you need to prepare the beans and soak the pulp in cold water. You also need to add a little salt to the water. The soaked pulp turns out more tender and it will take much less time to cook.
In the morning you need to cook the fruits until soft. Cooking time may vary depending on the type of fruit and their degree of ripeness;
You can also start cooking tomatoes in the morning. They need to be peeled. To make this more convenient and easier, you need to pour boiling water over the tomatoes and leave them in it for a few minutes. Then remove the peel and pass the mass through a meat grinder;
Mix the tomato mass with salt, sugar and other seasonings, stir, and boil for 30 minutes. When boiling, do not turn on high heat; the mixture should simmer a little over low heat. The thick mixture may burn; it must be stirred constantly. The mass should not burn; a burnt taste will completely ruin the mass;
Add boiled beans to the mixture, boil everything together for another 10 minutes;
In the meantime, you can start preparing the jars; they are washed, sterilized over steam or in another way. The main thing is that when sterilizing the jars, they are exposed to high temperatures for 20-40 minutes, this depends on the size of the jar;
Divide the finished mixture into jars, immediately close with tight lids and leave to cool under a warm blanket. After complete cooling, you can put the twists in a cold place.

Beans in tomatoes for the winter recipes

This recipe involves quite a lot of manipulation, but the final taste of the preparation is undoubtedly worth it. Spices provide aroma and piquancy. The beans themselves provide the necessary nutritional value. And tomatoes complement the mixture as a gravy. This twist can be used as an appetizer at a holiday table, a topping for main courses, or as an extra gravy.

Required ingredients:

Beans – 1 kg;
Salt – 100 grams;
Sugar – 50 grams;
Onion – 3 kilograms;
Tomato – 3 kg;
Pepper – 5-10 peas;
Bay leaf – 5 leaves;
Allspice – 1-2 teaspoons.

Beans in tomato sauce for the winter recipes:

The beans need to be soaked in salt water for at least 7 hours, after which the pulp is boiled. Boil the pulp in a large amount of clean water; for one kilogram of fruit you should take at least 4 liters of clean water. In order for the mass to acquire taste, sugar and salt are added to it; when the pulp is ready, it must be placed in a colander;
Wash the tomatoes, cut into small pieces and squeeze the juice out of them. You can squeeze out the juice using a meat grinder, and then squeeze the pulp through a sieve or cheesecloth. For preparation you only need tomato juice. The pulp can be used in another recipe;
Simply peel the onions, chop finely and fry in a frying pan using a small amount of oil. If you want, you can pass the onion through a meat grinder, and then the final mixture will be more homogeneous;
Mix all prepared ingredients in a large container, place in jars and seal with sterilized lids. Jars can be sterilized over steam or in the oven. You can use nylon lids, or you can roll up the screws with iron lids.

Top 10 best recipes for canning beans for the winter in jars are to die for

The beneficial properties of legumes are known to many summer residents who grow plants on their property. Vegetable growers are wondering which recipes for preparing beans for the winter in jars are the most delicious, retain the maximum nutrients and are stored for a long time. The answer to this question is sometimes sought for years. And especially lucky summer residents find theirs the first time.

Beneficial properties and calorie content of legumes

It is no secret that eating legumes brings many benefits to the human body. Eating a small amount of beans daily leads to improved health.

Eating food helps:

improving digestion;
strengthening the body, fighting infections;
blood purification;
prevent the occurrence of cardiovascular diseases;
hair health;
rich in protein without fat.
preventing the occurrence of cancer;
reducing blood cholesterol levels;
and the fiber and pectins contained in beans remove heavy metal salts from the body. This is especially true for regions with high levels of pollution;
providing anti-inflammatory and diuretic effect.

The benefits of eating beans are determined individually for each person; we should not forget about the dangers of the crop. In particular, eating legumes is not recommended for those who suffer from:

nephritis;
pancreatitis;
gout;
or various stomach diseases.

The nutritional value of beans depends on the variety, the general averages are as follows:

kilocalories – 14;
proteins – 1.5 grams;
fats – 0.1 grams;
carbohydrates – 1.8 grams;
water – 83 grams;
starch – 6 grams;
mono- and disaccharides – 1.6 grams;
organic acids – 0.7 grams;
dietary fiber – 0.1 grams.

Beans contain many useful minerals and vitamins. The calorie content of canned beans is 95 kilocalories.

Preparation of the main ingredient

Half the success depends on how well the beans are cooked. Basic rules of preparation:

the beans should be sorted. It is advisable to select the same variety, since different beans are cooked differently;
in the evening it is soaked in water, you can salt it. Then in the morning it will cook faster;
Cook until cooked, as undercooked beans can cause poisoning.

You don’t have to do anything special when preparing beans, but over the years, some nuances that are relevant within the same family are developed.

Delicious recipes with beans for the winter

Home conditions actively contribute to the preparation of simple, healthy and very tasty recipes with beans for the winter. Each housewife selects methods for preparing the fruits of the crop at her own discretion and the preferences of her household. But there are better recipes that are popular in almost every family.

Classic recipe for canned white and red beans

Housewives often prefer the classics - a recipe tested over the years seems reliable. It will take a little time and effort to prepare it. And the ingredients for it are always at hand. When cooking, red or white beans are used, depending on personal preference.

Components:

beans – 1 kilogram;
water – 3.5 liters;
salt and sugar - 120 grams each;
vinegar – 3 teaspoons;
spices - to taste.

When using freshly picked fruits, soak the beans for 1 hour.

It is better to fill the dried product with water and leave overnight. The beans are first sorted and sorted. When the specified time has passed, the liquid in which the beans were located is drained and clean water is poured into the container. They take the entire specified volume of liquid, salt it, add sugar and all the spices that the family prefers. Place on the fire and cook until the beans are ready.

Then add vinegar to preserve it, let it cook a little more and place it hot in jars. Roll up and turn over onto lids, cover with something warm on top. Keep it like this until it cools completely.

This preparation is used for preparing any dish or in its pure form as an appetizer.

Canned without tomato

Preservation in this way will allow you to experiment in winter, creating culinary masterpieces using this preparation.

Components:

beans – 2 kilograms;
onion – 0.4 kilograms;
carrots – 0.4 kilograms;
sweet pepper – 0.4 kilograms;
salt, sugar and spices - to taste;
vegetable oil.

The beans are cooked until half cooked. All vegetables are washed, peeled, cut into strips and sautéed in vegetable oil. Combine all the ingredients together, salt, add granulated sugar and spices. Simmer until the beans are ready. It is poured hot into containers that have been previously sterilized. Roll up and wrap in a warm place until cool.

Method of cooking in own juice

This method of preparing beans is called natural or “store-bought.” It's very easy to prepare.

Components:

1 kilogram of beans;
salt - to taste;
water – 5 liters.

The beans are sorted, all suspicious specimens are selected and filled with cold water for 10-12 hours. If possible, change the water several times.

After the time has passed, rinse the beans with water and place on low heat. Boil for an hour.

You cannot salt it right away, otherwise the beans will remain hard.

Then, when the water has boiled away a little, the contents are salted and cooked to completion. When hot, they are placed in jars, covered with lids and sent to be sterilized. The time depends on the size of the containers.

When sterilization is completed, the jars are twisted and wrapped until completely cooled.

With vegetables, monastery style

Preparing the fruits of the crop according to this recipe does not take much time. In addition, the result amazes even a sophisticated gourmet; the preparation turns out excellent, you will simply lick your fingers. Components:

beans - 700 gram jar;
1 kilogram of pepper;
0.6 kilograms of onions;
0.5 kilograms of carrots;
2.5 kilograms of tomatoes or 2 liters of juice;
2-3 heads of garlic;
150 milliliters of oil;
2 tablespoons salt;
3 teaspoons granulated sugar;
vinegar – 1 tablespoon.

Pre-soak the main ingredient. Since it needs to swell, this will shorten the cooking time.

After 7-8 hours, the beans are washed and set to simmer over low heat. Cook until half cooked. It is recommended to change the first water, then add a little salt.

While it is boiling, prepare the vegetables, peel and wash them. They cut it at their own discretion, as the household prefers.

All ingredients, except beans and tomatoes, are mixed and put on fire, simmer for about 20 minutes. Meanwhile, grind the tomatoes in a meat grinder. Add to the preparation and continue to simmer for 10-15 minutes.

Finally, add the beans; the liquid in which it was cooked is poured out. Pour in sugar and randomly chopped garlic. Allow the mixture to boil well, stirring thoroughly and avoiding burning.

Then pour in the vinegar and simmer over low heat for another 5 minutes. The workpiece is ready. While hot, everything is packaged in jars and rolled up. Place under a blanket until completely cool.

With tomatoes

The variety of recipes is amazing. There is a cooking method that will please everyone in the household. You just need to not be afraid of experiments.

Components:

beans – 1 kilogram;
tomatoes – 3 kilograms;
2 tablespoons sugar;
1 tablespoon salt;
spices - to taste.

As in previous recipes, the main ingredient is soaked for 8-10 hours. After this, set to cook until done.

Tomatoes in the recipe are used without peel. A simple method will help you remove it: scald the vegetable with boiling water, and the skin will come off easily. The finished tomatoes are twisted using a meat grinder.

Salt the prepared liquid, pour in granulated sugar and all the spices, and put on fire. Boil the mixture over low heat for 30 minutes, stirring constantly.

Do not let the preparation burn, this will spoil the taste of the finished dish.

After the time has passed, add the beans and simmer for 10-15 minutes. When ready, the mixture is poured into jars while hot. Roll up and put away for storage. Sealing the fruits of the crop according to this recipe is not at all difficult.

Stewed with herbs

This preparation will appeal to all vitamin lovers. For it you need to prepare the greens and the beans themselves. The rest of the ingredients are on hand.

Components:

beans – 1 kilogram;
tomatoes – 1 kilogram;
1 bunch of dill and parsley;
salt – 100 grams;
hot pepper - to taste.

Soak the main ingredient in water for several hours. The more it costs, the less time it will take to cook. Cook until the beans become soft and easily break in half.

Chop the tomatoes using any convenient method. Add a little salt and pepper. Finely chop the greens. Place the twisted tomatoes on the fire and bring to a boil. Add the greens and cook for 5-10 minutes. The filling is ready.

Cooked beans are placed in containers; jars are not full. Leave 4-5 centimeters to the top and pour boiling mixture over it.

The finished jars are placed in a container for sterilization. The duration of the process is 1.5 hours. When ready, the jars are taken out, rolled up and stored.

Baked

There are many ways to harvest the fruits of the crop. In addition to boiling and marinating, baked beans are made. It's quick to prepare and keeps for a long time.

Components:

500 grams of beans;
250 grams of tomatoes;
1 onion;
vinegar – 1 tablespoon;
salt - to taste.

The beans are boiled until half cooked. Peeled onions are cut into half rings and fried in vegetable oil until golden brown. Then randomly chopped tomatoes are added to it.

Mix everything together and place in a dish suitable for baking. Set the temperature in the oven and send the mixture there for about 20 minutes. Add acetic acid 3-4 minutes before the end of cooking. Leave in the oven until the end of time.

When hot, put into jars, roll up, put under a blanket until completely cooled.

Spicy beans with pepper

To roll this method, you will need hot pepper; each housewife sets the quantity independently, depending on personal preferences.

Components:

5 cups beans;
25 pieces of sweet pepper;
7 onions;
2-3 hot peppers;
garlic – 1-2 heads;
sunflower oil;
salt – 50 grams;
granulated sugar – 200 grams;
vinegar 9% - 100 milliliters.

The beans are cooked until tender. Cut the onion into cubes, leave 2 of them raw, and fry the rest until golden brown.

Hot peppers are also cut into cubes. Sweets are cut a little larger. The peppers are connected to each other and fried in oil. Peeled garlic is grated.

Tomatoes are crushed in any convenient way. Pour into a container and add all the onions and peppers. Bring to a boil and simmer for 10 minutes.

After this, lay out the beans and garlic. Salt, add sugar. Let it boil, pour in vinegar and, after boiling for 5 minutes, turn it off.

When hot, they are packaged in jars, rolled and wrapped in a warm blanket.

Pickled

There are many ways to pickle the fruits of the crop. Each housewife chooses a method convenient for herself. It is important to follow the recipe, and a delicious snack will delight your household in the middle of winter.

Components:

beans – 1-2 kilograms;
70% vinegar – 1 teaspoon;
salt and sugar - 40 grams each.

The beans are sorted and soaked. Place on low heat. After boiling, add salt and sugar. Monitor the readiness of the beans. Before finishing, add acetic acid and leave to boil.

The finished mixture is placed in jars and rolled up. To consolidate the result, wrap it in a blanket and leave it at room temperature until it cools completely.

How to store jars of preserves

Any housewife wants to preserve her preparations. To do this, she tries to strictly adhere to the recipe and sterility when working. But this is not enough. In order for the twists to be stored well, it is necessary to maintain the temperature regime in the place where the stocks are stored.

The optimal temperature is from 0 to +15 ⁰С. Whereas the humidity should be no higher than 80%. By observing these indicators, the finished product is stored for 1 year or more.

Preparing beans for the winter is not at all difficult. Ready-made fruits of the crop significantly reduce the time for preparing your favorite dishes using it.

Source: https://DachaMechty.ru/retsepty/konservatsiya/fasol-v-bankah.html

Bean preparations for the winter

These beans can be cooked not only in glass containers, but also in special barrels or tubs made of wood. Such workpieces also require the installation of heavy oppression. This preparation is first stored at room temperature, and then removed to a cold room. It takes quite a long time to cook, but it salts out very well.

Required ingredients:

Beans – 1 kilogram;
Salt – 25-30 grams.

How to prepare beans for the winter:

The pulp should be washed well; it is better to use a sieve or colander for this;
In a separate container, boil water with salt and cook the washed beans in it. The pulp should be cooked until tender and become soft;
After this, put the pulp into prepared containers, you can add other spices, for example, bay leaf, garlic, pepper, compact the mixture a little;
The brine should cover the pulp; if there is not enough liquid, then it can be supplemented with boiled water or brine, in which the mass itself was boiled;
After this, place a heavy weight on the mass and leave for salting. And you can use various heavy objects as oppression, it could be a jar of water, a heavy clean stone, and so on. The product can be poured into jars in about 1 month, during which time it will be completely salted and can be tasted. For long-term storage, transfer the mixture into containers and roll up the lids.

Korean green beans for the winter

Many people like to cook borscht with red beans, which add flavor to the dish and provide satiety to the person.

Beans for borscht for the winter

Attention! It has been proven that canned red and white beans retain up to 70% of their beneficial properties.

Ingredients:

1 kg. red or white beans;
1.5 kg. tomatoes;
the same amount of onion and pepper;
spices such as salt, pepper, sugar and bay leaf - according to your taste.

Canned beans retain up to 70% of their beneficial properties

Cooking steps:

Soak red beans in water for 9-10 hours or overnight. They should swell and increase in size.
Grated and chopped vegetables, bring to readiness, frying in vegetable oil.
Wash the tomatoes, remove the skin by blanching and pass through a blender or meat grinder.
Combine 3 ingredients: boiled red beans, tomato and cooked vegetables.
Season the dish with sugar, salt, bay leaf and pepper.
You need to cook the mixture for 30 minutes. over low heat.
Roll the blanks into sterilized half-liter jars and close with lids.

And in winter all that remains is to open the lid and add the dish to the delicious red borscht.

In winter, the dressing is simply added to the borscht

This recipe is step-by-step, adding ingredients gradually. Beans cooked in their own juice are a delicious snack with maximum retention of nutrients.

Beans must be soaked in water before cooking.

For preparation you will need:

1 kg. fresh red or white beans;
500 gr. onions and carrots;
250 gr. vegetable oil;
3 tbsp. table vinegar (9%);
spices - at your discretion.

Onions are cut into half rings, carrots into halves of circles

Step by step recipe:

It is necessary to soak the beans for 10-12 hours and during this time drain the old beans 2-3 times and add fresh water.
Then you need to cook the beans until they are fully cooked, but not so that they are mushy.
The onion should be chopped into half rings, and the orange root vegetable should be chopped into circles cut in half. Place vegetables in a saucepan with heated vegetable oil and simmer for 20 minutes.
Add boiled beans to the vegetables. In 10 minutes. After boiling, season with spices, salt and keep on fire for another 2-3 minutes.
Place the delicious food in jars, sterilize them along with the contents and roll up the lids.

Beans with onions and carrots for the winter

Marinated beans have an interesting, refined taste. This product is rarely seen on the market, so canning your own pickled beans is a great idea.

To implement the idea you will need:

500 gr. red or white beans;
1 l. water;
40 gr. salt, the same amount of sugar;
1 tsp table vinegar;
pepper, salt and other spices at your discretion.

Pickled beans can be used in winter to make salads

Pour the washed beans into a saucepan, add filtered water and add all the available spices, including salt and sugar.
Cook over low heat until the beans can be broken apart with a spoon, about 1.5 hours.
Just before the end of cooking, add vinegar to the mixture.
It is recommended to seal it in jars while hot, then wrap it up and wait until it cools down. Beans prepared this way can be stored at room temperature.

A hearty bean salad with vegetables is distinguished by the absence of vinegar. It’s better if you find a cauldron to prepare this salad, because vegetables stewed in such a container acquire an unusual taste.

Cooking beans and eggplants

Ingredients:

1 kg. young, smooth red beans;
1 kg each. each type of vegetables: tomatoes, eggplants, sweet peppers, onions, carrots;
100 gr. Sahara;
0.5 l. sunflower oil.
salt to your taste.

Beans with eggplants for the winter

Cooking method:

Let's prepare each type of vegetable. First of all, you should put the beans to cook.
During this time, chop the orange root vegetable on a grater, and cut the eggplants, peppers, and onions into cubes.
Puree the tomatoes in a blender or using a meat grinder.
When the beans are cooked, remove all the beans from the water and transfer the beans to the cauldron. Send all the chopped and grated vegetables there. Pour in the specified amount of vegetable oil, season with spices and salt. Simmer the aromatic, appetizing mixture for 1 hour.
Place the winter delicacy in sterilized glass containers and roll up.

The given recipes are useful for a young housewife, as well as for an experienced cook. A dozen jars of nutritious beans and bean salads, prepared for future use, will help out when guests arrive, and will also support the family when mom is at work. Happy conservation!

Photo of canned green beans for the winter

Green beans are healthy and have a pleasant taste. In winter conservation it does not lose its qualities. The recipe described below is the most popular. Once the can is opened, the beans can be used for stewing, making soups, or eating as a snack.

We suggest you read: How and why you need to soak beans

Ingredients:

Bean pods – 1 kg;
Dill – 20-50 g;
Laurel – 1 pc.;
Black pepper - to taste;
Horseradish - a small piece;
Vinegar (8%) – 200 ml;
Sugar – 20 g;
Salt – 20 g;
Water – 1 l.

Important!

For this recipe, young bean pods are used, not very long. The quantity depends on how you stack them and what jars you use.

Preparation:

Green beans are washed and boiled briefly over low heat.
When the pods are boiled, they need to be cooled and then placed in jars. As the beans are laid, they are topped with chopped horseradish and dill.
Water with sugar, salt, laurel, and black pepper are boiled in a saucepan. When the mixture boils, turn it off and add vinegar.
The brine must cool and only then is it poured into jars.
All that remains is to sterilize the preservation and then seal it. To keep it better, turn it over after rolling and cover with a thick towel until it cools completely.

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Photo of beans with vegetables

This version of beans is somewhat reminiscent of those sold in stores. Only it contains exclusively natural products and the taste is much more pleasant. In fact, this is a separate dish that can be eaten immediately after opening the jar, but if desired, it can be mixed with poultry or fish stew.

Ingredients:

Red or white beans – 1 kg;
Carrots – 300 g;
Onions – 200 g;
Tomato paste – 100 g;
Chili pepper – 1 pod;
Vegetable oil – 100 ml;
Paprika - to taste;
Black pepper - to taste;
Sugar – 1 tsp;
Salt – 1 tsp;
Water – 1 l.

Preparation:

The beans are soaked for 6-12 hours to get rid of dirt and bugs. Then it must be washed and poured into a cooking container.
The beans are filled with water, seasoned with salt, sugar, salt and cooked for 5-10 minutes after boiling.
Carrots and onions are peeled, cut into small cubes and fried in a deep frying pan along with chili pepper.

Interesting!

Add as much chili to this dish as you want. It's a matter of taste. If you need to get a spicy dish, then add half a pod or a whole pod. If you want the dish without any spice, then 2 rings are enough.

When the beans have been boiled for 5-10 minutes, the liquid from them is drained into a frying pan, where carrots, onions and chili are fried. Tomato paste is also added here. The resulting mass is stewed for 5 minutes, then you can add beans and vegetable oil.
After 10 minutes of stewing, add spices (paprika, black pepper, salt) to taste.
The jars are cleaned with baking soda. The finished dish is laid out in them and everything is sterilized for 20 minutes.
After sterilization, the preservation is sealed and covered with a thick towel. The next day she is taken to the storeroom.

Photo of pickled beans for the winter

Pickled beans are usually used for winter salads and side dishes, but in themselves they are a good side dish.

Ingredients:

White beans – 400 g;
Sugar – 1.5 tbsp. l;
Salt – 1 tbsp. l;
Vinegar (9%) – 40 ml;
Allspice – 5-7 peas;
Black pepper – 5-7 peas;
Laurel – 5 pcs.;
Water – 800 ml.

Preparation:

The beans are sorted, soaked for 6-12 hours, and then washed. When it is already clean, it needs to be boiled for about an hour.

Important!

During cooking, the beans should always be covered with water. If the water level becomes lower, it is added.

The brine is made in a separate saucepan. Salt, sugar, and laurel are added to the water. When it boils, vinegar is poured into it and turned off.
Bean jars are washed and sterilized in advance. Then you can scatter the boiled beans over them. Place a few peas of allspice and black pepper into each jar to taste. Then the preservation is filled with marinade.
The finished jars are rolled up with lids. It is recommended to wash and boil them in advance to prevent the preservation from exploding.

Photo of canned red beans

The recipe described below allows you to get beans in their own juice. The beans do not lose their taste, they turn out beautiful in jars and do not fall apart.

Ingredients:

Red beans – 1.5 kg;
Carrots – 1 kg;
Onions – 1 kg;
Vegetable oil – 170 ml;
Vinegar – 250 ml;
Cloves - to taste;
Ground pepper - to taste;
Salt - to taste.

Preparation:

The beans are poured with water in the evening to swell and so that the bugs come out of them. The next day, wash the beans and cook them.
Carrots and onions are peeled and washed. Then the carrots are cut into rings and the onions into strips.
Oil is heated in a container for cooking preserves, vegetables are transferred there and simmered for about a quarter of an hour, then beans are added to them and the dish is boiled for another 10 minutes.
The finished dish must be seasoned with cloves, pepper, salt to taste and pour vinegar on top.
Banks for twisting are washed with soda in advance. Then you need to package the beans, cover with lids and sterilize the dish.
The finished preserve is sealed, turned over and cooled under a towel.

Canned beans should be stored in a dark, cool place, along with other canned goods.

Canned beans are both a separate dish and a main ingredient in many recipes. Buying it is not always profitable, especially if the harvest is a success. It’s much easier to make homemade preparations so that in winter you can enjoy delicious beans without preservatives, made from natural products.

How to store beans for the winter

It is best to use white beans when making this recipe. It goes better with herbs and tomatoes. It also better retains its consistency and shape during storage and has a delicate taste. Before cooking, it is best to soak the fruits for a long time in cold water, leave for several hours, after soaking it will cook faster.

Required ingredients:

Beans – 1 kg;
Tomatoes – 1 kilogram;
Fresh dill – 1 bunch;
Parsley – 1 bunch;
Salt – about 100-200 grams;
Pepper – 30-50 gr.

Canning beans for the winter recipes:

Vegetables need to be washed well, and then soaked in cold, clean water for about 5 hours (you can soak overnight), after which you should rinse the pulp and place it on a towel to drain off excess liquid;
In a separate container, you need to bring clean water to a boil with added salt, put the beans in it and boil until the pulp is half cooked;
Wash the tomatoes and chop finely. You can grind it in different ways, for example, you can pass the mass through a meat grinder, you can punch it with a blender, or you can simply grate the mass. Then pepper the mixture and add a little salt;
Wash the greens, sort them, remove yellow twigs and rough stems. Finely chop the greens with a sharp knife;
Transfer the tomato mass into a large saucepan, put on fire, boil, and simmer over low heat;
Add chopped herbs to the tomato mass and simmer for a while over low heat;
Rinse glass jars with soda or another cleaning agent, place over steam to sterilize, sterilize for 20-40 minutes depending on the volume of the jars, dry;
First you need to place the cooked beans in the prepared jars; they need to be placed within 3-4 cm of the top of the jar;
The remaining space in the container must be filled with tomato mass;
Cover the containers with lids, place in hot water and boil for 1.5 hours. Then you can roll up the containers with iron lids and wrap them in a warm blanket until they cool completely.

Classic first course

Beans are a valuable product with a lot of useful substances that help the body maintain the required level of energy. The plant protein included in its composition is quickly absorbed and replenishes the lack of amino acids. It is especially good for vegetarians or those who do not like meat. Magnesium and potassium have a beneficial effect on the functioning of the heart and nervous system. Therefore, it is worth including dishes made from this product into your diet; soup is an excellent option that does not require much time and effort.

Culinary experts know a huge number of cooking methods. The traditional recipe is made with white sugar beans.

Added to it:

rack of pork ribs;
potatoes - several pieces;
black pepper, salt;
onions, carrots;
parsley.

The entire cooking process begins only after the beans have boiled and become soft, otherwise the beans will not have time to reach the desired state, and the vegetables will begin to disintegrate.

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Following step-by-step instructions will help you create a real masterpiece:

Place 2-3 ribs in the water for the future broth and cook for about an hour.
The swollen beans are boiled separately until half cooked.
The water is drained, the beans are immersed in the broth for 20-30 minutes.
Vegetables are peeled, washed, cut into slices and strips.
Potatoes are placed in boiling water.
Add onions and carrots to a frying pan heated with vegetable oil and fry until golden brown.
Stewed vegetables are placed in the soup and brought to a boil.
A few minutes before removal, add a small bunch of finely chopped parsley.

The classic recipe for bean soup is often made without adding meat, because the beans themselves are high in calories.

To make the first one cook faster, you need to soak the beans in cold water for several hours.

Beans with vegetables for the winter recipes

When preparing such a recipe, you need to choose only young, unripe fruits. They will be the most delicious and aromatic. And additional ingredients will emphasize this delicate taste and add more piquancy. For lovers of spicy dishes, there is an option with the addition of hot spicy pepper or a large amount of garlic.

Required ingredients:

Young beans – 1 kilogram;
Carrots – 300 grams;
Onion – 200 gr.;
Tomato paste – 100 milliliters;
Vegetable oil – 100 milliliters;
Granulated sugar – 1 teaspoon;
Coarse salt – 1 teaspoon;
Water - one liter.

Lecho with beans recipe for the winter:

Wash the beans, sort them, add water so that they are covered 3-4 centimeters above the mass;
Add measured salt and sugar to the beans;
Transfer the entire mass into a separate pan and put on fire, the lid does not need to be opened so that the pulp evaporates within 5-7 minutes, the fire should be low;
While the bean pulp is cooking, you can prepare the carrots and onions. Wash the carrots, peel them, cut into small cubes or grate on a fairly coarse grater. The onion is also well peeled and finely chopped;
Prepared carrots and onions must be fried until a beautiful golden color, add vegetable oil for frying;
Add the bean broth, tomato paste to the carrots and onions and simmer for about 5 minutes;
Then add the boiled beans to the mixture and cook for another 10 minutes;
After this, you can put the mass into sterilized jars, cover with lids and place in boiling water for pasteurization. It should last for 20 minutes, then the jars are closed with lids and placed under a blanket to cool. Blanks can be stored in any room.

Beans have many beneficial properties. They should be consumed at any time of the year. Beans are especially necessary, which in some way can replace quality meat. You can prepare various dishes from it and diversify your diet with it.

Products:

170 ml oil;
1.5 kg of beans;
1 kg of onions;
1 tbsp. acetic acid;
1 kg carrots;
carnation;
ground pepper;
salt.

Cooking:

It is important to cover the beans with water in the evening. In the morning, rinse and cook.
Peel and wash the onions and carrots. Chop the onions into strips and carrots into rings.
Heat the oil in a saucepan, add the vegetables, and simmer for a quarter of an hour over low heat.
Pour the beans into the finished roast and simmer for 10 minutes.
Season the workpiece with acetic acid, spices, and salt.
Place in jars, sterilize for 20 minutes, and close.

Store in a cool place.

Hot salad with rice and vegetables

It turns out to be a very tasty dish. It is prepared quickly and easily. Wash and peel 3 kg of tomatoes, 1 kg each of cowpeas and sweet peppers. Finely chop the vegetables. This can be done using a food processor. Place ingredients in a saucepan. Peel 0.5 kg of onions and carrots. Cut them up. Place in a container with vegetables.

Rinse the rice well and place in a colander. Let the water drain for now. Meanwhile, put all the vegetables on the fire, add 1 tbsp. l. salt and sugar, pour in the same amount of vegetable oil. Bring to a boil over low heat. When the water has drained from the rice, place it in the pan with the vegetables. Add about 1 tsp. vinegar to keep the color beautiful.

Now you need to taste the rice so that it does not overcook. When you see that it is ready, then you can pour the hot salad into sterile jars. Roll up and cover the preservation with a blanket for infusion. Now you know how cowpea is prepared. The cooking recipes are quite simple, and any housewife can handle them.

Pickled green beans

Products:

1 kg of pods;
15 gr. salt;
1.5 liters of water;
80 ml grape vinegar.

Cooking:

We thoroughly wash the pods, cut off the ends on both sides, and cut them into several equal parts.
Pour boiling water over the pods and leave for 5 minutes. Place in a sieve and pour over ice water.
Fold the workpiece tightly into clean jars.
We make the brine. Put salt in boiling water, boil for a couple of minutes, turn off. Pour in the vinegar and stir.
Fill the jars with brine and cover with lids.
Sterilize the jars of beans for a quarter of an hour and seal them.

Recipe for beans with vegetables for the winter

Products:

1.2 kg of onion;
1.2 kg sweet peppers;
1.5 kg of tomatoes;
1.2 kg carrots;
6 tbsp. beans;
170 ml sunflower oil;
120 gr. salt;
ground black pepper.

Cooking:

Leave the beans in water overnight. In the morning, wash and boil until tender.
Wash and clean the vegetables. Pour boiling water over the tomatoes, then ice water and remove the skins. Cut the prepared vegetables into small cubes.
Pour oil into a saucepan, place all the vegetables and beans there, simmer over low heat for 1.5 hours. It is important to stir to avoid burning.
We put the assorted vegetables into containers prepared in advance, and roll them up like a regular cap.

After cooling, put it away for storage.

What spices for bean soup

The piquant and delicate aroma can be improved or ruined. Let's not make mistakes. After soaking the beans in advance, you need to select spicy additives. The following spices may be the best:

Bay leaf . The noble laurel has long won the championship. It would also be appropriate in bean soup.
Ground black pepper . Gentle spiciness and piquant taste will complement the aroma of the fruits of the legume plant.
Red hot ground pepper . A few grams of red pepper is quite suitable for a pleasant heat. It will enhance the piquant taste and add spiciness.
Allspice peas . There is no need to turn the spice into powder. It will perfectly release its essential oils from whole grains.
Nutmeg . Powdered fruit will highlight the delicate notes of the beans. If you intend to add coriander, then omit the nutmeg.
Fennel or dill seeds . The well-known carminative property of beans will be minimal. This is possible if a pinch of ground aromatic seeds is added to the soup.
Coriander . The aroma of ground seeds drowns out all the delicate tones, but perfectly complements the beans themselves. A few grams of powder will add flavor and make the aftertaste pleasant.
Turmeric . This spice is introduced not so much for taste as for color. If the first one is prepared without tomato paste, its gray color may turn off a gourmet. A few grams of turmeric will transform the dish into a beautiful amber soup.

When you have little culinary experience and are searching, do not use all the seasonings at once. Add 1-2 and taste. Next time you can try something different and compare. After some time you will find your harmony.

If beans are your first taste in any version, then feel free to use the khmeli-suneli seasoning. Everything listed above has been added to its composition.

Green beans with herbs

Products:

2 kg of asparagus beans;
a bunch of dill;
a bunch of parsley;
5 gr. horseradish root;
carnation;
cinnamon;
peppercorns.

Brine (per liter of liquid):

30 gr. Sahara;
30 ml 70% vinegar;
25 gr. salt.

Cooking:

Wash the pods, trim the tails, and cut them into pieces of equal length. Pour boiling water over it.
Finely chop the greens. Three root on a grater.
Place spices at the bottom of the jar, stack the beans in layers, sprinkle with herbs.
Salt and sugar boiling water, boil for 15 minutes, add acetic acid.
Pour the marinade into the filled containers, sterilize and close.

White beans with tomatoes and herbs

Products:

1 kg of beans;
a couple of bunches of parsley;
a couple of bunches of dill;
1.3 kg of tomatoes;
salt;
pepper.

Cooking:

Soak the beans for at least 6 hours. Wash it, cook until half cooked.
Grate the tomatoes or grind them in a meat grinder, add salt and pepper, and combine with chopped herbs.
Pour the tomato mixture into a saucepan and cook over low heat for about a quarter of an hour.
Place the semi-finished beans in jars and fill with tomato.
Sterilize for at least an hour and a half. Let's roll up.

Bean soup with tomatoes recipe

This cooking method will appeal to tomato lovers. It always sounds like summer, very juicy and aromatic.

To prepare tomato soup with beans you need to prepare:

200-300 g beans;
6 potatoes;
onion;
carrot;
tomato paste;
salt pepper.

The beans are immersed in cold water and cooked until relatively done, when the beans are already quite soft. After this, the diced potatoes are loaded into the pan. While it is cooking, the vegetables are finely chopped and thrown into a heated frying pan. Add a tablespoon of paste to the sauté or grate 2 ripe tomatoes. In summer, bell peppers and herbs are added if desired. When the beans and potatoes are ready to eat, the stewed vegetables are immersed in the soup and after boiling once, the first dish can be served.

If you add 0.5 cups of cold water during cooking, the beans will cook much faster. This must be done several times.

Beans in tomato

Products:

1 chili pepper;
1 kg of legumes;
50 gr. salt;
30 gr. Sahara;
2 kg of tomatoes;
allspice;
bay leaves.

Cooking:

Soak the beans overnight and rinse in the morning.
Place the beans in a saucepan with water and cook over low heat with loose spices for 30 minutes.
Pour boiling water over the tomatoes, peel them, and grind them in a blender or meat grinder.
Mix tomato puree with beans, add some salt, add spices and pepper. Simmer over low heat for half an hour under the lid, stirring occasionally. A couple of minutes before readiness, add the laurel.
Place in jars and close.

Making bean soup in a slow cooker

Increasingly, modern housewives prefer to reduce the time spent in the kitchen in order to devote more time to their family. Bean soup in a slow cooker is the best choice for busy people. This method allows you to preserve the maximum of nutrients in the products you use.

The recipe is carried out in stages:

Well-washed beans should swell within 4-5 hours, after which they are boiled until semi-raw. This can be done in the multicooker itself by setting the cooking mode to 30 minutes.
The carrots are peeled and grated, the onions are chopped.
Water and oil are poured into the bowl, chopped vegetables and spices are placed and fried in the “fry” mode for 10 minutes.
Potatoes are peeled and cut into cubes.
Beans, potatoes, and tomatoes are thrown into the fried vegetable mass.
The mixture is poured with boiling water, salted, and the “soup” program is set for 1 hour.

The bean soup is ready. The recipe can be varied with bell peppers, lightly salted cucumbers, and olives.

Beans with eggplants for the winter

Products:

1.3 kg of legumes;
½ kg blue ones;
420 ml oil;
½ kg sweet pepper;
50 ml 9% vinegar;
90 gr. salt;
3 liters of tomato juice;
180 gr. Sahara.

Cooking:

Soak the beans in water in advance, rinse, and boil until half cooked.
Place the juice in a bowl, add butter, salt, sugar and boil for a quarter of an hour.
Add beans, cook for another 25 minutes.
Wash the blue ones, chop them into medium-sized cubes, add them to the pan. Cook for another 15 minutes.
Peel the pepper, wash it, cut it into strips, and mix it into the total mass.
Add vinegar, cook for 15 minutes.
Place the product in sterilized jars and close.

Canned Bean Soup

If you don’t have enough time for lengthy processes, prepare soup from canned beans. This action will take you no more than 15 minutes.

All you need to do is prepare all the necessary ingredients:

a couple of medium-sized onions;
50 g butter;
3 cloves of garlic;
1 tbsp. l. tomato paste;
half a liter of chicken broth or plain water;
1 teaspoon sugar;
canned red beans in a jar;
oregano (fresh or dried).

The following steps are followed:

The brine is drained from the jar of beans.
Heat up a frying pan with oil, fry chopped garlic and onion.
Pour in the paste or grated pulp of fresh tomatoes.
Stirring, simmer everything over medium heat for 3 minutes.
Diluted with broth and beans.
Add sugar, oregano, salt, and hot pepper.
Boil for 5 minutes.

Beans should only be salted at the end of cooking, otherwise they will become tough.

Pickled white beans

Products:

1.5 kg of beans;
1.5 tbsp. l. mixtures of Italian herbs;
1.5 liters of water;
45 ml acetic acid 9%;
½ tbsp. Sahara;
30 gr. salt;
allspice;
black pepper;
laurel

Cooking:

Wash the beans and soak them in water overnight. In the morning, rinse again.
Cook the beans with bay, peppers, herbs and salt for 60 minutes.
Almost at the end of cooking, add salt, sugar, and acetic acid.
Fill a previously prepared, clean and sterilized jar with boiled beans and fill with marinade. Let's roll up.

Preparation

1. The beans must be placed in a deep container. Fill them with water. Leave to infuse overnight. This procedure must be carried out if you are using dry beans. Young beans can be cooked immediately. The beans should be washed thoroughly. Place into the multicooker bowl. Pour in cold water. There should be 2 or 3 times more liquid than legumes. In the “Baking” or “Stewing” mode, boil the beans until tender. Cooking time depends on the type of beans and how long you soaked them. Basically, beans need to be cooked for 40 minutes. up to 1 hour 30 min. The main thing is that the beans are soft, but not boiled. The beans should not lose their shape.

2. Tomatoes need to be blanched. Remove the skins from the tomatoes. Cut off the remaining rods. Cut the tomatoes into large slices. Place in a bowl.

3. Add hot pepper (peeled and cut into pieces). Grind the tomatoes in a blender until a smooth, thick juice forms.

4. When the beans are cooked, they must be thrown into a colander. Allow the liquid to drain completely. Place the cooked beans in a bowl.

5. Pour tomato juice into the pan. Bring it to a boil over medium heat. Remove the foam. Add salt, paprika, sugar, vegetable oil, vinegar to the boiling tomato mass. Stir the sauce. Let it boil again.

6. Reduce heat. Place the prepared beans into the sauce. Mix everything thoroughly. Cook the beans in the tomato for 20 minutes. You need to be careful not to overcook the beans. The beans should be stirred periodically.

7. Place the beans in a sterilized jar using a boiled ladle. Add the tomato sauce in which the beans were cooked. The glass container must be filled to the top. Seal the jar with a seaming or screw-on iron lid. Wrap the container with beans in a warm blanket. After cooling, remove the jar to a dark, dry place for long-term storage.

Vegetable salad with beans

Products:

2 kg cabbage;
1 kg tomato;
6 onions;
3 tbsp. dry beans;
2 kg of young zucchini;
6 sweet peppers;
60 gr. salt;
1.5 tbsp. Sahara;
170 ml oil;
1.5 tbsp. acetic acid.

Cooking:

Soak the beans overnight and cook in the morning until tender.
Finely chop the cabbage.
Peel the pepper, rinse and cut into strips.
Wash the zucchini and cut it into the same strips as the pepper.
Remove the skin from the tomatoes and chop them into a fruit drink.
Peel the onion and finely chop into cubes.
Marinade. Mix vegetable oil with sugar and salt, add vinegar and tomato juice. Place on low heat for a minute.
Pour the marinade into the bottom of a large saucepan and place vegetables on top in layers in the following order: cabbage, eggplant, peppers, onions.
We simmer for an hour. 30 minutes before the end of stewing, add the beans.
Place the finished salad into jars. Let's roll up.

Spicy beans

Products:

250 gr. peeled garlic;
1 kg of Turche beans;
3 spicy stoves;
50 gr. salt;
tomatoes.

Cooking:

Peel the beans and place in boiling water. Remove when the water starts to boil again. Cool.
Grind the garlic and pepper in a blender or grind in a meat grinder, add salt.
Place a mixture of pepper and garlic on the bottom of the pan, chopped tomatoes and beans on top.
We place oppression on top.
We remove the container for a week in a cool place.

For long-term storage, after a week we pack it into jars, sterilize them for 20 minutes, and roll them up.

Beans in tomato sauce for the winter (video)

This is how you can easily and simply close beans for the winter and preserve all their beneficial qualities. Using such preparations in winter you can prepare soups, salads, or simply serve them as a snack.

To can any beans, you will need glass jars with screw-on lids and a home canner. If you have this necessary equipment, you can can both fresh and dry beans. Low acid foods, including beans, are not safe to sterilize in a water bath, so if you usually use this method of canning, you will need to purchase a home canner and follow the instructions below.

Canned beans: the best recipes for canning in their own juice for the winter at home

Canned homemade beans are used as an independent dish, as an additional component for borscht or soup, or as a side dish for meat and fish.

These legumes are rich in protein, starch, minerals and slow carbohydrates, which is especially useful for those who follow a healthy lifestyle.

With such a rich composition, the calorie content of beans is only 102 kcal per 100 g, which makes the product suitable for dietary nutrition.

From the article you will learn the best recipes for canning beans and rules for choosing beans for winter preparations.

Steps

Part 1

Preparing dry beans for canning

Remove damaged beans and small stones.

Remove any small stones and shriveled or damaged beans. Damaged beans will only hinder your canning process, so it's best to remove them.

Rinse the beans.

Rinse the beans with room temperature water and place in a large saucepan.

Soak the beans.

After you have rinsed the beans, fill the pot with water (use at least two volumes of water per volume of beans) and soak the beans using one of the two methods below:

Drain the water.

The water you soaked the beans in became dirty and also contained some complex polysaccharides that cause gas. Drain the water and add clean water before putting the beans on the fire.

Boil the beans.

Pour clean water over the beans, bring to a boil and cook for 30 minutes. You can add seasonings to the pot or boil just the beans, in which case your canned food will have a neutral taste.

Run a knife along the sides of each jar.

This will help remove any air bubbles from the can that could detract from the color and flavor of the canned beans.

Wipe down the lids.

Take a piece of clean cloth and wipe the edges of each jar. You don't want any contaminants getting into your canned goods.

Close the jars with lids.

Using kitchen tongs or a magnet, remove the lids from the pot of boiling water and place them on the jars. Put on oven mitts and close each lid.

Part 3

Canning beans

Can the beans in a home pressure canner; do not use a water bath.

Water bath canning
is dangerous
for low-acid foods, including beans, because these foods can develop deadly botulism pathogens. Be sure to sterilize canned food in an autoclave, because this treatment kills all botulism pathogen spores.

Place a metal rack in the autoclave.

Each autoclave is supplied with at least one grid. Place it on the bottom of the autoclave so that it rises slightly above the surface.

Place the cans of beans on the rack.

Use kitchen tongs to place full jars on the rack inside the canner.

Large capacity autoclaves may be sold with two racks, a second rack can be placed on top of the first tier of cans and a second tier of cans can be placed on top.

Secure the autoclave lid.
In some autoclave models, simply place the lid on top and turn the locking mechanism to close the lid. On other models, you will have to tighten special bolts to secure the lid to the autoclave body.
Heat the autoclave until steam appears.
Turn on the heat and heat the canner until steam starts to come out from under the lid.
Allow steam to release for 10 minutes.
During this time, the conditions of high temperature and pressure necessary for canning are formed inside the autoclave.
Set the time and pressure needed to sterilize your cans of beans.
These settings will vary depending on the canner model, your altitude above sea level, and the type of beans. It is best to follow the instructions that came with your autoclave. Here we provide only approximate parameters if you do not have any other sources of the necessary information:
Sterilize jars at a pressure of 0.7-0.09 MPa.

Increase the pressure to at least 1.1 MPa if you live above 300 m above sea level.

Lima beans should be in the pressure canner for 40 minutes, and pre-soaked dry beans should be in the canner for 75 minutes.
If you have very large beans, leave them in the pressure canner for another 10 minutes.
Increase the canning time by another 10 minutes if you used 1 liter jars instead of 0.5 liter jars.

Canned beans for the winter are widely used in cooking. It can be added to soups, salads or used as a snack. It is rich in fiber, vitamins, and carbohydrates. Popular in those homes who observe Lent. With the amount of ingredients given below, you get 1.5 liters of canned beans.