Bean preparations for the winter - 16 golden recipes!. Discussion on LiveInternet

General cooking rules

You can harvest green beans or mature beans. Green beans are convenient to freeze, pickle or use in salads. The preparation of green beans involves peeling the pods from the tough vein that runs down the center of the pod. To do this, use a knife to cut off the tip of the pod and pull to remove the hard vein. Exactly the same operation must be performed on the other side, cutting off the tip on the opposite side.

The prepared pods are cut into pieces about 2 cm long. Then they need to be blanched by keeping them in boiling water for 3-4 minutes. After this treatment, green beans can be frozen or used to make canned food.

Ripe beans must be boiled first. They are soaked in cold water overnight or poured boiling water and left for 3-4 hours. After this, the beans are washed and boiled until tender. But it is important not to overcook so that the grains do not burst. You need to salt the beans at the very end of cooking, when the beans have already become soft. Ready beans are used to make salads or canned in jars.

Interesting facts: Beans can help treat depression, as this product contains amino acids such as methionine and tyrosine.

Beneficial properties and calorie content of legumes

Beans came to Russian cuisine from Latin America; they contain a lot of vitamins (A, C, group B), microelements, fats, sugars, and proteins. In addition to daily consumption, it is suitable as a lean food, replacing meat products during church fasts and for vegetarian nutrition.

The calorie content of beans depends on the methods of their preparation: natural canned food, without added sugar, contains 16 kilocalories per 100 grams of product; adding vegetables, tomato sauce, marinade, sugar leads to an increase in calorie content of the preparation. For ready-made canned food, the calorie content is indicated on the labels of the cans; when preparing home canned food, you can calculate the calorie content yourself, based on the set and quantity of products.

Freezing green beans for the winter

Green beans can be frozen; this preparation is great for preparing a variety of dishes.

Only fresh green beans that are recently picked from the garden are suitable for freezing. If the pods become lethargic or begin to dry out, then there is no point in storing them for the winter.

Before freezing, we will sort out the beans and discard any pods that have stains or damage. It is important that the pods are young and do not contain hard beans inside.

Advice! To check whether green beans are suitable for freezing, you need to press down the pod with your fingernail. If there is a mark left on it, then the vegetables are young and can be frozen.

We rinse the selected pods well, because the pods are not high above the soil, so they can be quite dusty and dirty. We clean the pods by trimming the ends and removing the hard veins running down the center of the pod. Cut the pods into pieces approximately 2 cm long.

Boil water in a large saucepan. Place the chopped beans in boiling water and boil for 3-4 minutes. Then drain the liquid through a colander, and pour cold, or even better, ice water over the beans so that the beans cool quickly and retain their color.

Spread paper towels on the table and place the beans on them to dry thoroughly.

The easiest way is to put the beans into small ziplock bags, release the air from the bag and close the bag. After which the bags can be placed in the freezer. The disadvantage of this method is that the beans in the bag will stick together into a single “conglomerate”.

Tip: You need to put a single portion of beans in the bag so that when preparing dishes, you can immediately lower the entire contents into a frying pan or into a saucepan with boiling water.

A more labor-intensive option is freezing with pre-freezing. To do this, you need to take the trays that go into the freezer and cover them with film. Place the beans on the film in one layer. Place the spreads in the freezer for a couple of hours. During this time, the top layer will freeze, and the pieces can be poured into containers or bags without fear that they will freeze during storage.

Bean preparation from zucchini for the winter - “Finger lickin’ good” recipe

I’m simply amazed at the versatility of zucchini. They have already made lecho and jam from them. And they never end and perfectly complement any dishes and desserts.

For 3 kg of zucchini:

1.5 kg tomato,
pepper - 0.7 kg,
garlic – 100 g,
beans – 0.5 kg,
apples to taste – 0.5 kg,
salt – 3.5 tsp,
sugar – 150 g,
4 tbsp vinegar 9%,
vegetable oil – 220 g.

As before, soak the beans in water for 12 hours. Then cook until done.

We clean the zucchini from peel and seeds. Cut the pulp into pieces. Remove the seeds from the pepper and cut into large strips.

Pass tomatoes, apples, garlic through a blender. You will get a fragrant filling. Pour it into a saucepan and heat to a boil. Then add sugar and salt. Immediately add the oil and vinegar.

Add beans, pieces of pepper and zucchini and simmer it all over low heat for 35-40 minutes. Be sure to cover the pan with a lid.

During the heat treatment, the mass will settle significantly.

Pour it hot into a sterile container.

Pickled green beans

An excellent preparation option is pickled green beans. This is a ready-made snack and a base for various salads.

For a half-liter jar of canned food:

300 gr. peeled green beans;
200 ml water;
2 tablespoons vinegar (9%);
1 teaspoon salt (without top);
0.5 teaspoon sugar;
1 clove bud;
3 allspice peas;
0.25 teaspoon of citric acid.

We wash and clean the green beans, cut them into pieces 4-5 cm long. Pour a liter of water into the pan, add citric acid and blanch the beans for 3 minutes. Adding acid during cooking will help preserve the color of the pods.

Drain the beans in a colander and immediately pour cold water over them. Place the blanched beans in dry and clean jars; the packing should be quite tight. Boil water for the marinade (200 ml per half-liter jar), add sugar, salt, peppercorns and cloves to the water. As soon as the sugar dissolves, you need to pour in the vinegar and immediately turn off the water. Pour the hot marinade into the jars. We cover them with boiled tin lids and set them to sterilize. Soak half-liter jars in boiling water for 20 minutes. Then close it tightly.

Canned red beans

At home, it is not difficult to prepare canned beans for the winter. In this form, it is good to add to salads and as a side dish.

Place the beans in a deep saucepan, add salt, pepper and add water. Add your favorite spices if desired. Cook on medium gas for 1.5 hours.

Add vinegar 10 minutes before readiness, stir. Place the finished red beans into sterile jars. The lids with rubber bands are sterilized in boiling water. You can use tin lids. Place the workpiece upside down for the winter.

Korean green beans for the winter

A tasty and beautiful appetizer, green beans for the winter, Korean style.

500 gr. green beans;
1 large carrot;
4 cloves of garlic;
50 ml refined vegetable oil.

Marinade:

300 ml water;
1.5 tablespoons of sugar;
1.5 tablespoons of salt;
1 pack of spices for cooking carrots in Korean;
3 tablespoons vinegar (9%).

We wash and peel the green beans, cut them into pieces 2-3 cm long. Blanch the chopped pods in boiling water for 4 minutes. Add some salt to the blanching water. Drain the beans in a colander and pour cold water over them.

Peel the carrots, wash them and grate them on a special grater into long thin strips. Combine beans and carrots in a large bowl. Peel the garlic and chop it, passing it through a press. Add garlic to the vegetables and season the salad with vegetable oil.

Fill clean jars with vegetables, compacting them well. Cook the marinade: pour water into the pan, add salt and sugar, as well as seasoning for Korean salads. Boil for a couple of minutes and add vinegar. Turn off the heating. Pour the marinade into jars with vegetables. Sterilize jars in boiling water for 25 minutes (0.75-1 liter jars).

Secrets of delicious winter preparations from red beans

For winter preparations, both green and grain beans can be used. The first option is served as a separate appetizer, and the second is used for salads.

Advice! Red grain beans in tomato are the main ingredient of lean borscht. It gives Ukrainian soup a characteristic taste, thickness and high nutritional value.

Before storing beans for the winter, you should take a responsible approach to the choice of legume grains:

Choose only high-quality beans for canning

All beans are the same size. If the grains are large and small mixed, then the seller is offering substandard or rejected goods.
The smooth surface of the beans has a pleasant burgundy tint, which indicates the absence of bugs.

Advice! After buying beans at home, you will still have to sort them out to remove small debris and damaged grains that can ruin all the preparations.

Canned beans in their own juice

Canned beans (beans) are a convenient preparation. It can be put in the first dish, added to a salad or vegetable stew. You can make a side dish out of these beans. Let's cook the beans without additives, that is, in their own juice.

1 kg of dry beans, you can take both white and red beans, but there should be one type of bean in one jar;
5 liters of water;
1.5 tablespoons of salt.

Wash the beans well and place in a bowl. Pour cold water over the beans and leave overnight. In the morning, drain the water and rinse the beans again. Place in a saucepan and fill with fresh water. Bring to a boil and cook for about one hour from the moment of boiling. Add salt at the very end of cooking, when the beans have become soft.

Place the beans in prepared jars; it is better to use small containers. Pour the water in which the beans were cooked into jars. Sterilize jars of beans for 15 minutes (0.5-0.75 liter jars). Close the jars tightly.

Which one is better for preservation?

Since there are many types of legumes, you need to know which ones to use for canning. White and red beans are the most common types, but each has its own advantages and disadvantages. Red beans are denser when cooked and remain the same when you open the can. Canned white beans are lower in calories than dark beans, are also a little softer, and can be easily used to make purees, stews, and borscht. The difference between them is very small, and the cooking process is almost the same.

Canned beans in tomato sauce

You can cook beans in tomato sauce. This is an excellent dressing for borscht or cabbage soup, and just a delicious snack or side dish.

1 kg beans;
2 kg of fresh tomatoes;
1.5 tablespoons of salt;
5 tablespoons of sugar;
3 tablespoons vinegar (9%);
3 tablespoons vegetable oil;
0.5 teaspoon ground black pepper.

Soak the beans in cold water overnight. Then rinse, add fresh water and boil until soft.

Advice! If desired, you can add hot pepper and/or garlic during the preparation of tomato sauce.

Let's prepare tomato sauce. To do this, wash fresh tomatoes, cut them into quarters and cut out the places where the stalks are attached. We pass the tomatoes through a meat grinder or grind them in a blender. Grind the resulting tomato mass through a sieve to remove scraps of peel and seeds.

Like in a store

White or red beans, simmered in a clear sauce, consist of a minimal set of ingredients and serve as the basis for a large number of dishes. An open jar can be conveniently used to add richness to borscht, thicken a roast or stew.

For a serving of 6 half-liter jars:

1 kg of any type of beans;
5 tbsp. l. finely ground salt without additives;
5 liters of purified water.

Recipe in stages:

Soak the beans overnight to swell.
Drain the water, put the beans in a saucepan, add water and simmer with salt over low heat for about an hour.
Distribute the beans boiled until soft into jars and fill with the remaining cooking liquid.
Sterilize the workpiece for about 5 minutes from boiling, roll it out and let cool under a blanket.

Keep it preserved in the pantry and use it to prepare numerous first, meat and vegetable dishes.

Winter beans with vegetables

You can cook beans with vegetables; this is an excellent dressing for soups and a delicious salad.

1 kg beans;
1 kg carrots;
1 kg of onion;
1.5 kg bell pepper;
3 liters of tomato juice;
500 ml vegetable oil;
2 tablespoons sugar;
2 tablespoons salt;
100 ml vinegar (9%).

Soak the beans in cold water overnight. In the morning we wash it, fill it with fresh water and boil it. Cook until soft, but do not allow it to become overcooked. Drain the broth.

Peel onions, bell peppers, carrots. Grate the carrots, cut the onion and bell pepper into small cubes.

Pour vegetable oil into the cauldron, add onions, after five minutes add carrots and bell peppers, cook for another 10 minutes. Then pour in the tomato juice and add the beans. Bring to a boil and simmer for half an hour.

Advice! To prepare this preparation, you can use store-bought juice; you just need to choose a product without salt. But it is better to make tomato juice from fresh tomatoes. They are passed through a meat grinder and ground through a sieve. To prepare 1 liter of juice you need to take approximately 1.3 kg of tomatoes.

Pour table vinegar into the preparation, stir and turn off. Place the beans and vegetables in jars that have been sterilized in advance. Close with tin lids hermetically.

Cooking process:

Before preparing the preparation for the winter, boil the beans. I'll tell you how to do this in a pressure cooker, and you can follow my example or choose another familiar method.

So, rinse the beans in several waters. Place the beans in a bowl, fill with warm or even hot water so that the liquid completely covers the beans and is 3–5 cm above it. Close the multicooker lid and the steam release valve. Select the “Beans” program and set the time to 20 minutes, the main thing is that the beans do not boil, but remain a little undercooked, because. it will still undergo heat treatment. To cook the beans, I used a multicooker - a Unit pressure cooker with a power of 900 W.

While the beans are cooking, you can proceed to preparing the remaining ingredients for the winter salad. You can use overripe tomatoes, so we will make tomato sauce from them. Tomatoes should be washed and passed through a meat grinder with a fine grid. Next, pour the resulting mass into a deep saucepan with a thick bottom and place on low heat to simmer.

Wash the bell pepper and remove the seeds and stem. Now you need to cut the pepper into thin strips crosswise.

Peel the onion and cut into small cubes.

Hot red pepper should be cut into small cubes.

Pass the peeled garlic through a garlic press.

Place the prepared peppers and onions into the already boiled tomato mixture and cook over medium heat for 15 minutes. Next, add garlic and hot pepper, stir and reduce heat to low. Now you need to add salt and granulated sugar; to taste, you can also add ground black pepper for an enhanced aroma.

All that remains is to add the beans that have been cooked during this time, mix all the ingredients and pour in the vegetable oil. Cook the vegetable mixture with beans for another 20 - 30 minutes. Then pour in the vinegar and boil the salad for another 5 - 10 minutes.

Prepare glass containers right away; it’s better to let them be small half-liter jars, which should be sterilized in a way convenient for you (oven, steam, multicooker, microwave).

Place the prepared hot salad into jars and cover with boiled lids. Wrap it in a thick blanket and leave it to cool in the room. Then we send the jars of beans and vegetables to a cool place.

In winter, such a tasty appetizer can be used as a salad or as a dressing for borscht or cabbage soup, or as a second course (warm). Let beans fit into your diet as closely as possible, and you can make sure that you were wrong for not doing this earlier.

Bon appetit!

During the winter preparation period, almost all vegetables are used. However, legumes are not often stored for the winter, but in vain. Original recipes for beans and vegetables for the winter will help housewives replenish their winter arsenal in jars.

Fresh beans are covered with a delicate shell and contain enough protein. For winter preparations, it is better to use milk-ripe beans within 12 hours. It is also customary to dry legumes, but this complicates the further cooking process.

To avoid fermentation in the beans and swelling of the jars, it is necessary to follow the correct canning technology. Prolonged high temperature, as well as soaking, will eliminate premature spoilage of food.

Bean salad with tomatoes

Another option for a delicious winter preparation is a bean and tomato salad.

3 cups dry beans;
3 kg of tomatoes;
1 kg of bell pepper, preferably red, but this is not essential;
1 kg carrots;
1 kg of onions;
1.5 cups sugar;
2 tablespoons salt;
1.5 cups vegetable oil;
80 ml vinegar (9%).

Wash the tomatoes, cut them into quarters and cut out the places where the stalk was attached to the fruit. Grind the tomatoes using a meat grinder. Peel the carrots, cut into cubes with a side of about 1 cm. Remove the bell pepper from the seeds and cut into squares, chop the onion into cubes.

Pre-soak the beans, then boil until soft. Drain the beans in a colander and rinse with cold water. Put the prepared beans, onions, bell peppers, carrots into the cauldron, pour in the tomato mass and vegetable oil, add salt and mix. Place on the fire, as soon as it boils, reduce the heat greatly and simmer for one hour. At the very end of stewing, add vinegar. Pack into sterile jars and seal tightly with tin lids.

With mushrooms

An appetizer with a bright mushroom aroma is an excellent choice for dinner or a full lunch. The mushroom additive can be anything: from fragrant honey mushrooms to proven champignons.

Components:

300 g beans (soak for 12 hours);
350–400 g of fresh champignons;
1 large onion;
1 juicy carrot;
1 tsp each fine salt with sugar;
2 tbsp. l. 9% vinegar;
3 tbsp. l. oils without aroma.

Cooking algorithm:

Boil the beans for 2 hours, grate the carrots, and chop the onion into thin half rings.
Divide the washed champignons into slices.
Fry the onions, carrots and mushrooms in oil for 6-7 minutes.
Add boiled beans to the frying, pepper the preparation, add salt and simmer for 25 minutes.
At the end of cooking, add vinegar, stir and continue simmering for a minute.

Roll the snack into sterile jars and keep under a blanket until it cools.

Monastery-style beans

Monastery-style beans are a vegetable appetizer, it is quite filling and very tasty.

2 kg of eggplants;
1.5 kg of tomatoes;
1 kg of onion;
1 kg bell pepper;
2 pods of hot red pepper;
1.5 tablespoons of sugar;
salt to taste;
350 ml sunflower oil;
500 gr. dry beans.

Boil the beans in advance until soft. To make it cook faster, you need to pre-soak the beans for several beans.

Preparation of the main ingredient

Beans contain coarse fiber and types of sugars that complicate the processes of digestion and absorption of food. Fiber requires long-term thermal processing.

To speed up the preparation of canned food, preliminary preparation of the beans is necessary.

Raw beans are soaked for a day, changing the water, which, due to the released sugars and starch, begins to ferment quickly. Sugars and starch are dissolved and extracted from the beans, the fiber is soaked, and the cooking time is reduced.

Greek appetizer with beans

The popular Greek appetizer with beans is a delicious salad, an excellent side dish, and a wonderful dressing for soup.

1 kg beans;
500 gr. Luke;
500 gr. carrots;
500 gr. bell pepper;
2 kg of tomatoes;
½ cup sugar;
1.5 tablespoons of salt;
250 ml refined oil;
1-2 pods of hot pepper;
3 heads of garlic;
1 teaspoon of vinegar essence.

Boil the beans in advance until tender. We try not to overcook, the beans should not start to fall apart.

We clean all the vegetables. Grate the carrots on a coarse grater, cut the onion into half rings or cubes, as you like. Chop the pepper into strips or cut into squares

Place the tomatoes in boiling water for a minute, then remove and place in a bowl of cold water. Then remove the skins from the tomatoes. Cut them into cubes or thin slices.

Place onions, beans, carrots, peppers, and tomatoes in a saucepan. Salt the vegetables, add sugar and add oil. We put it on the stove. From the moment it boils, cook for half an hour over low heat. Then add finely chopped hot pepper and garlic (adjust the quantity to your taste). Simmer for another five minutes and add vinegar essence. Stir and turn off the heat.

Place the hot mixture into small, pre-sterilized jars. We roll it up hermetically and cool it “under a fur coat”.

Beans and vegetables for winter salad

To prepare this vegetable salad with beans you need:

Half a kilo of sweet peppers and the same amount of eggplants.
1.2 red beans, pre-soaked and boiled.
3 liters of tomato puree.
A glass of any vegetable oil.
1.5 tbsp. l. vinegar and sugar.
3 tbsp. l. salt and spices.

Pour the prepared tomato puree into a saucepan, add salt, vegetable oil and sugar, cook for 20 minutes. When adding sugar, stir it thoroughly, or first dissolve it in 100 ml of water, otherwise it will caramelize at the bottom of the pan.

After 15 minutes, successively add beans, diced eggplants, then diced peppers to the puree, and add vinegar and seasonings along with the pepper. After adding all the ingredients, cook the salad for another 5 minutes.

In such classic salads, you can add grated carrots, onions, and dill at the stage of mixing tomatoes and beans.

Before adding to the salad, the beans must be thoroughly boiled.

Lecho with beans

You can cook delicious lecho with beans.

1 cup dry beans;
1.5 kg of tomatoes;
500 gr. bell pepper;
100 ml vegetable oil;
80 gr. Sahara;
1.5 tablespoons of salt;
1 tablespoon of tomato paste (optional, but the taste will be richer with paste);
40 ml vinegar (9%).

Boil the beans in advance until tender. Grind the tomatoes in a blender or meat grinder. Bring the tomato to boil and cook for 20 minutes, stirring occasionally. To add more intense color and flavor, you can add tomato paste.

Peel the bell pepper and cut it into strips lengthwise. The width of the strips is 1-1.5 cm. Dip the pepper into the tomato mass and simmer for 10 minutes. Then add the boiled beans, pour in the vinegar and simmer for another 10 minutes. Pack into sterilized glass jars and seal tightly.

Features of preparing winter bean preparations

To prepare delicious bean salads, you need to cook them correctly. Prolonged stewing causes the beans to sag, and quick steaming with boiling water does not give the desired softness. Therefore, the following rules should be observed:

At the time of cooking the beans, vegetables are added when the beans have become soft.

Advice. Cooked and raw beans can be stored in the freezer in an airtight container. Legumes do not lose their beneficial properties due to low temperatures and heat treatment.

Check the beans for doneness with a spoon: pull out 1 bean and press on it. If it chokes easily, it’s ready; if it’s difficult, then you should cook for another 5-10 minutes.
500 g of legumes require 5 times more water.

An important stage in preparing beans is soaking them in clean water.
Canned salads should be stored in a dark place, on dry shelves at a temperature of 18-20 C.

Freezing

This is the leader of the workpiece, in whose favor the following facts speak:

when frozen, almost all the benefits contained in fresh beans are preserved;
the vegetable will be as fresh when you defrost it in winter;
the natural taste is preserved, so it can be added to different dishes;
the preparation process is easy and fast;
The shelf life of such a product is long.

You can prepare beans and bean pods for the winter. Let's start with the pods. Pour cold water into a saucepan to boil. At this time, select the smoothest bean pods and rinse. You can take whole pods for cooking, or cut them into large pieces. Place into boiling salted water. Cook the beans for 5-7 minutes, then drain the water. Let the pods dry in a colander, then put them into bags. Now it’s time for the vitamin packets to be stored in the freezer. In winter, you can't get enough of this product. After quickly defrosting, you can cook a healthy omelet with it or add it to vitamin soup.

Green beans are prepared in the same way, only they need to be cooked a little longer. In winter, packages with the finished product will help you when preparing salads. You can simply reheat it for a side dish. By the way, you can also prepare green peas.

In the summer you want to freeze everything, but there is not enough space for freezing. Properly pack vegetables and berries into bags. Place no more than 0.5 kg of product in 1 bag so that you can immediately eat defrosted vegetables in winter. Squeeze out excess air from the bag by flattening the bag. The bags should become flat. Agree, you can put a much larger number of these “bricks” in the freezer. For convenience, sign them.

Recipe for a classic snack of beans in tomato without vegetables

A recipe for beans in tomatoes for the winter, which is prepared without vegetables, I often use for cooking borscht, salads and meat stew. Its taste is the same as in the store, but its preparation involves the use of exclusively natural ingredients.

Product set:

fresh beans – 800 g;
a glass of tomato paste;
granulated sugar – 1.5 tbsp. l.;
salt - incomplete tbsp. l.;
freshly ground black pepper - optional.

A hearty snack is prepared like this:

I leave the beans in water overnight so that the grains swell.
Afterwards I wash the grains and put them in a pan with water for cooking. I cook the beans over low heat for about an hour and strain them again.
For the sauce, in a large bowl, combine the tomato paste with water to create a thin tomato sauce. I put salt, sugar and pepper in it and mix.
I put the container on the stove, and pour the beans into it, mix and put on low heat. I cook for 1.5-2 hours, stirring systematically so that the appetizer does not burn to the bottom.
I transfer the finished mixture into jars, previously scalded with boiling water. Immediately seal with metal lids.
I turn the jars upside down and wrap them in a blanket. I leave it to cool completely until the morning.

The taste of the preparation is simply finger-licking, and sometimes I gobble it up with a spoon straight from the jar.

Bean and beet salad for the winter

An original and fairly easy-to-prepare bean and beet salad certainly deserves your attention. This dish is perfect as a delicious appetizer or as a meal on its own. Try it!

Ingredients:

Beetroot – 500 gr.
White beans (large) – 150 gr.
Purified water – 1 liter
Onions – 1 pc.
Carrots – ½ pcs.
Celery – 50 gr.
Tomato paste – 150 gr.
Salt – 1 tsp.
Vegetable oil – 50 ml.
Table vinegar – 35 ml.

Cooking process:

Sort the beans thoroughly and rinse. Place the beans in a bowl and cover with clean water for at least four hours, but it is best to soak them overnight. After this, the water must be drained, and the beans themselves must be placed in a saucepan and boiled until fully cooked in clean water with a volume of about one liter.
While the beans are cooking, wash the beetroot thoroughly and boil them in some unsightly pan that you don't mind. Remove the skin from fully prepared beets, and grate the fruits themselves on a medium grater or use a food processor.
Wash and peel the onions and carrots, then chop them - finely chop the onions and grate the carrots on a coarse grater. Heat olive or vegetable oil in a heavy-bottomed saucepan and lower the root vegetables to fry.
Then rinse thoroughly and finely chop the celery stalk, which is then placed in a container with other root vegetables for frying. Celery should be cooked for five to seven minutes until it turns golden.
When the beans are ready and the vegetables in the pan are sufficiently fried, add the beans to the vegetables, add grated beets, tomato paste and salt with spices. Mix all the ingredients well and then continue to simmer for half an hour.
Wash the jars for preparation with soda or mustard most thoroughly, then sterilize them using the usual method and boil the lids for sealing. Distribute the hot salad among the jars, compacting tightly, and then cover each jar with a hot, sterile lid.
Line the bottom of a large saucepan with a towel, place jars of salad on it and fill them with water so that when it boils, it does not get inside the jars. Pasteurize the workpiece for fifteen minutes, then quickly roll up the jars of salad.
Let your product cool for about a day at room temperature, and then put the jars in a cool, dark place for long-term storage. Bon appetit!

How to roll up baked beans with carrots, onions and tomatoes

You will need:

beans – 1 kg
onions (not large) – 2 pcs.
fleshy small tomatoes (cream variety) – 0.5 kg
vegetable oil - 100 ml
table vinegar 9% -50 ml
salt - 1 tbsp.

Sort, wash and soak the beans for 12-15 hours. Rinse the beans and cover them with water. Boil it. Then drain the first water and fill in the second. Boil, reduce temperature, cook for 40 minutes until half cooked.

Turn the oven on 180 degrees.

Chop the onion into half rings. Fry it until golden.

Cut the tomatoes into 4 or 8 pieces. Add them to the onions for 2 minutes. Throw in the beans in a colander. Add salt and mix.

More deliciousness:

7 great recipes for preparing beans in tomatoes for the winter

Now everything needs to be baked for 20 minutes.

Now pour vinegar into it with a teaspoon, distributing it evenly over the baking surface and mix gently. Let it sit in the oven for another 2-3 minutes.

Place baked beans in sterilized jars. Store the seam in a cool place.

If you stew the beans with juicy vegetables and herbs, they will be saturated with their taste and aroma. My favorite and easiest recipe for such a preparation, in particular because it is prepared without sterilizing the jars, is in front of you.

Recipe for pickled beans with vegetables

For this dish, it is better to use red beans. But white will do too. In combination with pickled vegetables, you get a healthy and tasty winter preparation.

Sort the beans and soak in water. Boil in salted water until the beans are soft. Prepare vegetables: peel, grate carrots, cut peppers into squares, onions into half rings.

Cook vegetables in their own juice in hot oil over low heat; no need to add water. Add soft legumes to the vegetables and add chopped tomatoes. Simmer in tomato sauce for half an hour.

At the end of stewing, add garlic and hot pepper. If you wish, you can make the vegetable mass without pepper.

Boil the mixture for 2 minutes adding sugar, salt and vinegar. Remove from the stove. Place stewed beans in dry sterile jars for the winter and sterilize everything together for 40 minutes. Screw on the lids and put them in a dark place.

Snack "Tomato Bean" in liter jars

Before canning the salad, you should prepare sterile jars and boil the metal lids. The dish will be hearty, aromatic and slightly spicy.

Composition elements:

1 kg of beans and tomatoes;
onions with carrots - ½ kg each;
vegetable oil – 1 cup;
2 tsp each salt, sugar and freshly ground black pepper;
can of tomato paste;
laurel leaves – 3-4 pcs.

You don’t need a lot of strength, since you can prepare a winter salad in a few steps:

Boil the beans until tender.
I crush soft bean grains with a blender or twist them in a meat grinder.
I peel the tomatoes after pouring boiling water over them. After this, I crush the tomato pulp using a blender.
I rub the carrots on a fine grater, divide them into thin half rings, and put the onions and carrots into a pan with vegetable oil poured in.
I add tomato puree to the onions, and I also add beans and tomato paste.
Cook the mixture over low heat until it reaches a nice thick consistency.

I put the beans in clean sterile jars, sterilize them for about 2 minutes, and seal them.