Winter salad with beans - 8 delicious recipes

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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.

By experimenting with ingredients, experienced housewives have created and brought to life many very tasty bean salad recipes for the winter. Adding different vegetables to the appetizer allows you to play with taste and makes the salad less rich.

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

Which beans are suitable for canning?

The color of the grains of the crop depends on the variety.

There are 3 categories of grain beans based on color:

red;
white;
black.

Asparagus (vegetable/green) beans stand out as a separate type.

All types of crops can be preserved at home. Red beans are denser, take longer to cook, and look beautiful in salads or as a side dish.

The best varieties for canning:

Kindy;
Martin;
Pinto;
Ruby.

White grains are smaller than red varieties, their density is lower, and the shell structure is softer. The taste of white varieties is more delicate, but in salads such beans can turn into mush if they are overcooked. Varieties:

Spanish white;
Chali;
Belozerka.

Black grains of the crop have a piquant taste. Depending on the variety, the flavor of the beans can be nutty, mushroom or smoky. Varieties:

Preto;
Akito;
Black Pearl.

Asparagus varieties are preserved mainly without other vegetables.

Varieties of vegetable beans for canning:

Gina;
Shadow on the fence;
Anniversary.

Please note that the fresher the beans, the tastier the finished product will be.

Canned beans in tomato with vegetables

Required:

1.2 kg of fresh beans;
3 teaspoons salt;
2-3 large onions;
1 kg of tomatoes;
1 teaspoon ground pepper;
5 bay leaves;
½ teaspoon allspice;
1 teaspoon 70% vinegar;
vegetable oil for frying.

Pour boiling water over the beans and cook until tender. Finely chop the onion and fry in vegetable oil until soft. Scald the tomatoes with boiling water and remove the skin. Boil the peeled tomatoes with salt until soft, mash with a masher.

Add beans, onions and spices to the tomato sauce (break the bay leaf into pieces). Bring the salad to a boil, pour in the vinegar, stir and pour into prepared jars. Roll up and leave under a warm blanket until completely cool.

Pickled beans

Home-made pickled beans are prepared from young pods. There is no need to clean the grains separately. Ingredients used for preparation:

vegetable pods – 1 kg;
water – 2 liters;
sugar – 3 tbsp;
salt – 2 tbsp;
acetic acid 9% – 80 ml;
black and allspice, peas - 8-10 pcs each;
dry cloves – 3-4 pcs;
bay leaf – 7 pcs.

How to marinate a dish:

Prepare the raw materials: peel, rinse, cut into 3-4 cm slices. Cook the beans over medium heat. On average, cooking will take 40-50 minutes.
Make the filling: dissolve salt, sugar, spices in water. Put the brine on the fire, bring to a boil, add vinegar. Leave to cool.
Place ⅔ of the soft pods in prepared jars. Fill the container to the top with marinade and roll up the lids.

Turn the jars upside down, leave to cool, and then put the beans in the basement for the winter.

Beans in their own juice

Products for cooking:

kilogram of beans;
half a kilogram of onions;
half a kilogram of carrots;
odorless sunflower oil - two hundred milliliters;
three tablespoons of vinegar;
salt, sugar and other spices to taste.

The beans are first soaked in water overnight. During infusion, the water needs to be changed several times. In the morning, the beans need to be washed. At this time, cut the onion into half rings and the carrots into rings.

Oil is poured into a large and spacious pan, all the chopped vegetables are added, and they are sent to the stove. When everything boils, you need to reduce the heat and simmer for twenty minutes. After this, already boiled beans go to the vegetables. After another ten minutes, add vinegar, all the spices and mix. You need to cook for another five minutes.

Winter beans with vegetables

Ingredients:

1 kg red tomatoes,
0.5 kg onions,
0.5 kg carrots,
0.5 kg bell pepper,
1 liter can of boiled beans,
0.5 l vegetable oil,
4 tbsp. l. Sahara,
1 tbsp. l. salt.

Preparation:

Cook the beans.
At this time, peel and grate the carrots and fry in vegetable oil.
Peel the onion, chop and fry.
Wash the pepper, remove the stem and chop.
Wash the tomatoes and pass through a meat grinder.
Mix everything together. Add boiled beans, salt, sugar, remaining vegetable oil and simmer over low heat for 40–45 minutes.
Place in sterile jars, roll up, cool under a blanket. Store in the refrigerator.

Beetroot salad with sweet peppers and beans

This salad will please beet lovers.

Ingredients:

Bell pepper – 1 kg;
Beans – 1 liter;
Onions – 7 pcs.;
Beetroot (cooked) – 4 kg;
Sunflower oil – 1 tbsp.;
Sugar – 1 tbsp;
Salt – 1 tbsp. l.

Preparation:

Boil the beans and chop the bell pepper and onion.
Grate the boiled beets.
Mix all the vegetables, add sugar, butter, salt.
Cook the resulting mixture for 35 minutes. Then add vinegar, check readiness and pour into jars. Bon appetit!

Spicy beans with pepper

Men especially love spicy dishes. Therefore, the housewife should have a couple of jars of homemade beans and peppers in stock.

To prepare the dish you will need:

red beans – 1 kg;
bell pepper – 700 g;
chili pepper – 1.5-2 pods;
tomatoes – 600 g;
onion – 450 g;
vegetable oil – 40 g;
garlic – 1 medium head;
granulated sugar – 130 g;
salt – 30 g;
vinegar 9% – 60 ml.

Cooking steps:

Prepare the grains, boil until soft. Chop the onion into cubes and lightly fry.
Finely chop the bitter pepper, finely chop the bell pepper into medium cubes, fry for 5 minutes over medium heat. Add pressed garlic.
Finely chop the tomatoes or grind them in a blender. Combine with other vegetables, add beans. Stir and bring to a boil. Pour in vinegar and simmer over medium heat for 3-5 minutes.
Pour the mixture into jars and roll up.

If you want a spicier dish, then increase the amount of hot pepper.

Vegetable appetizer of zucchini with beans and tomato paste

Zucchini and beans can be prepared not only with fresh tomatoes in the form of filling. I suggest using recipes for canning vegetables with tomato paste.

Option 1

According to this recipe, we will prepare fried zucchini with beans.

Products

Zucchini – 1 kg.
Beans – 300 gr.
Tomato – 150 gr.
Vinegar (9%) – 40 ml.
Carrots – 300 gr.
Onion – 300 gr.
Salt – 30 gr.
Oil – 200 ml.

Step-by-step execution

Cook the swollen white beans until they become soft.
Cut the washed zucchini into cubes, sprinkle with salt, and leave for 20–30 minutes (to remove bitterness).
Fry with added oil until a crust forms.
We also cut the peeled carrots and onions into cubes and lightly fry them.
Combine all ingredients in a cauldron or saucepan.
Add tomato paste and spices.
We subject the mass to heat treatment for 10 minutes. 3 minutes before the end of cooking, pour vinegar and salt.
Place the thoroughly stirred hot mixture into glass jars and seal.

Option 2

For this recipe we can take the same number of components. Cut carrots, onions and peppers into cubes. We will simmer the vegetables for 10 minutes. Add beans and tomato paste to the vegetables. Let it simmer for 15 minutes. At the end of cooking, add vinegar and salt. All that remains is to put the snack into jars and screw it up.

You can prepare a huge number of dishes using beans at home. The main thing is to do everything according to the recipe. A visual aid will help.

I suggest watching a video on how to prepare step-by-step salads with beans, eggplants, tomatoes, peppers for the winter - very tasty recipes.

Canned White Beans

White beans for the winter in tomato are very tasty on their own. It turns out aromatic due to greenery and has a pronounced taste.

Ingredients:

White beans – 1 kg;
Tomatoes – 1.3 kg;
Dill – 150 g;
Parsley – 150 g;
Pepper - to taste;
Salt - to taste.

Preparation:

The beans are soaked overnight. In the morning it is washed, checked for bugs, and then boiled. You don’t need to cook it for long so that it is only half cooked.
The tomato peels need to be removed. To do this, they are thrown into boiling water for a few seconds. Then, the already peeled tomatoes are twisted in a meat grinder or crushed in a food processor.

To prevent the canning from exploding, you need to carefully sort out the pods or beans (which are taken for canning) so that there are no bugs or worms in them.

The greens are washed under water and chopped. It is added to the tomatoes, and seasonings are added there as desired.
Tomato dressing is poured into a container for cooking preserves. On low heat, after boiling, it should boil for about 15 minutes.
Half-finished beans must be packaged in canning containers, then they are poured with tomato sauce and sterilized for about 1.5 hours.
The last stage is rolling. For this, only boiled lids are used.

Canned red beans

Required:

2 kg of red beans;
2 kg carrots;
5 kg of tomatoes;
2 kg of onion;
2 kg of sweet pepper;
600 ml vegetable oil;
2 cups garlic;
4 pods of hot pepper;
vinegar (9%), salt, sugar to taste.

Soak the beans overnight and boil them in the morning until half cooked. While the beans are cooking, work on the vegetables. Wash everything thoroughly and clean if necessary. Cut the pepper into cubes, the onion into half rings, and grate the carrots on a coarse grater. Simmer all ingredients in a small amount of water and vegetable oil.

Grind the tomatoes in a meat grinder and place the garlic and hot pepper in a separate container. Pour the resulting tomato paste into the pan with the beans and simmer for half an hour. Then add chopped garlic, hot pepper and fried vegetables to the beans. Stir and bring to a boil. Pour in vinegar, salt and add sugar.

Place the finished salad in heated sterilized jars and roll up. Turn upside down, cover with a blanket for self-sterilization and leave for a day until completely cooled. Store the workpiece in a cool place.

Winter salad from beans and zucchini

This recipe uses no less tasty and healthy green beans, from which you can make a salad even in winter if you freeze them. This way it will not lose its basic properties. It is very important in this recipe that all vegetables must be taken in strictly equal proportions. Except, of course, chili or other hot peppers.

Ingredients:

Tomatoes – 500 grams.
Sweet pepper – 500 grams.
Beans in pods – 500 grams.
Onions – 500 grams.
Zucchini – 500 grams.
Eggplants – 500 grams.
Carrots – 500 grams.
Garlic – 1 whole piece.
Hot red pepper – 2 small pieces.
Salt - to individual taste.

Step by step recipe:

Rinse all vegetables well, peel and let dry. Cut the onions into rings, carrots into circles, peppers into slices, cut the tomatoes into slices and it is best to divide one medium tomato into six parts. Chop the zucchini and eggplant into cubes of approximately one to two centimeters. If the beans are small, then you can leave them alone, but if they are long, then it is better to cut them into two halves. Make a paste out of garlic.

Mix all the ingredients and add salt, hot pepper and a little liquid. Simmer on low heat for about an hour. Be sure to stir while doing this.

Afterwards, place the hot bean and zucchini salad into clean and sterilized jars and roll up. Leave to cool under a blanket or rug, and then take it to a cool place where you can leave the jars until winter.

With such a rich assortment of salad recipes, all relatives and friends will certainly be grateful when eating dishes in the cold winter. And guests will definitely find out the secrets of the recipe.

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.

We will need:

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

Preparation:

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.

Salad with bell pepper

Another version of a delicious salad prepared with bell peppers and other vegetables. For the salad we need:

3 cups dry beans;
1 kg bell pepper;
250 gr. carrots;
250 gr. Luke;
1 kg of tomatoes;
100 ml refined oil;
1.5 tablespoons salt (add to taste);
1 teaspoon black pepper;
2 tablespoons sugar.

Preparation: Pre-soak the beans in cold water for at least 5 hours. Rinse, add cold fresh water and cook for about 40 minutes. Do not allow the beans to become overcooked. So, if it is young, it will cook much faster and without pre-soaking.

You can add hot pepper to this salad if desired.

We clean all the vegetables, remove the skins from the tomatoes and remove the seeds. Cut carrots, onions, peppers and tomatoes into small pieces. Pour vegetable oil into a cauldron or thick-walled pan. Place all the prepared vegetables and almost finished beans into the oil at once and simmer over low heat for 1.5 hours. Vegetables need to be stirred periodically to prevent them from burning. Half an hour before cooking, add salt and sugar. You can add a little vinegar to taste. Place the prepared salad in clean jars. Sterilize the jars in boiling water for 10-15 minutes (0.5-0.7 liter). Roll up hermetically and cool, turning upside down.

Bean salad with cabbage “Slavic” in liter jars

Let's try to prepare a bean salad in combination with cabbage. A very satisfying and nutritious dish - the most delicious recipe.

The following products are required for preparation:

Red beans – 700 grams;
white cabbage – 500 grams;
cucumbers – 300 grams;
tomatoes – 700 grams;
medium carrots – 3 pieces;
dill – 100 grams;
sweet pepper – 3 pieces;
salt, pepper - to taste;
table vinegar – 100 ml;
sunflower oil – 80 ml.

More deliciousness:

Canning beans and vegetables for the winter: 6 recipes that will help you out in the winter - both in soup and as a side dish

The process of preparing beans and vegetables is no different from the steps described above. We will cook in liter jars with sterilization.

We wash the beans and soak them in chilled water for 7–8 hours.
Cook until done.
Shred the cabbage and fry with butter.
Cut the cucumbers, washed and kept in chilled water (2-3 hours), into half rings.
Chop the carrots and blanch with tomato slices.
Cut the sweet pepper into rings.
We make tomato sauce from crushed fruits. Cook until pureed.
Add all ingredients to tomato puree.
Heat treatment for 20 minutes. At the end of cooking, add dill, salt, pepper and vinegar.
Place the salad in sterile jars and cover with lids.

Sterilize the salad for 15 minutes and roll it up.

Caviar with beans for the winter

An interesting addition to toast or sandwiches in the form of a delicate bean salad-caviar. Ingredients:

Beans - 1 kg
Bay leaf - to taste
Tomato paste - 1 l
Carrots – 1.5 kg
Salt
Bell pepper – 3 kg
Thyme - to taste
Black pepper
Onion - 2 kg
Garlic - 2 heads

Preparation:

Boil the beans until fully cooked.
Chop the onion and grate the carrots. Sauté vegetables in oil in a huge saucepan for cooking salad. Pour some warm water into the vegetables and simmer until soft.
Add chopped peppers and beans to the fried vegetables. Cook for about half an hour after the liquid boils.
Add tomato paste and chopped garlic.
Cook the salad until it has a smooth, dense consistency.
Distribute the salad into sterilized jars and add a spoonful of oil.
Place the jar in a saucepan to sterilize and simmer for about an hour over low heat. Remove the cans and roll them up.
Wrap the blanks in a blanket and leave until the cans cool completely.

Greek salad

Recipes for Greek salad with beans for the winter vary. It depends on the person's taste preferences. I will offer a universal recipe that can not only be eaten as an independent dish, but also used as a soup dressing.

Required:

beans – 1 kg;
sweet pepper – 800 g;
carrots – 800 g;
tomatoes – 2 kg;
onion – 800 g;
unrefined sunflower oil – 1.5 cups;
garlic - 2 large onions;
spices to taste.

Cooking steps:

Boil the beans until soft.
Prepare the vegetables: puree the carrots in a blender, chop the carrots, cut the onion and pepper into cubes, crush the garlic with a press.
Combine the beans and tomatoes and simmer on low heat for 15 minutes.
Fry the remaining vegetables until golden brown.
Mix everything, add salt, sugar, bring the mixture to a boil, cook for about 3 minutes.

Pack the finished salad into jars and roll up the lids.

Salad with zucchini and beans - video

Another very interesting recipe for winter bean salad based on zucchini. It also includes other standard and affordable vegetables - onions, carrots, sweet peppers, tomatoes. But the author starts from zucchini, which is always 2 times larger than each of the vegetable components.

The beauty of the recipe is the generosity of aromatic ingredients - garlic, allspice, cloves, basil, white mustard seeds, a little curry, tomato paste. Here you will find all the charm of southern traditions, where they love and know how to cook legumes.

By the way, in this video you show a very interesting method of cooking beans in salted water. The author claims that for prepared salads this approach is the most convenient.

We hope you have already planned to roll up a salad with beans for the winter. The recipe with step-by-step photos and a concise video are designed to answer all possible questions. If anything is not clear, ask in the comments to the article.

Have fun! As soon as you cope, new ideas await you in the “Easy Recipes” - “Homemade” section.

Canned beans with tomatoes

Required:

1 kg beans;
4 kg of tomatoes;
800 g sweet pepper;
1.2 kg of onion;
0.5 l sunflower oil;
0.4 kg sugar;
salt, red hot pepper.

Soak the beans for a day. In the morning, wash all the vegetables. Peel the onion and remove the seeds from the pepper. Then cut the onion into rings, tomatoes into slices, and pepper into strips. Place the vegetables in an enamel pan and cook for half an hour. Add beans, salt and sugar, stir, cook for 50 minutes.

5 minutes before readiness, sprinkle with a small amount of hot pepper and stir. Place the finished salad in heated sterile half-liter jars, cover with lids and sterilize for half an hour at 85 degrees. Roll up, cool and store in a cool place.

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:

Canning green beans: 7 awesome recipes

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.

Bean salad with eggplant

Beans and eggplants go well in salads.

2 kg of eggplants;
0.5 kg white beans;
600 gr. onions;
500 gr. bell pepper;
2.2 kg of tomatoes;
500 gr. carrots;
5-6 cloves of garlic;
a piece of hot pepper about 2 cm long (to taste);
300 ml vegetable oil;
100 ml vinegar (9%);
4 tablespoons sugar;
2 tablespoons salt.

Soak the dry beans for several hours in advance. Then boil for 30-40 minutes until almost fully cooked. We pass the tomatoes through a meat grinder, and then additionally grind them through a sieve to remove the seeds. Grind the garlic and hot pepper, finely chopping with a knife. Cut the eggplants into cubes about 1 cm thick.

Modern varieties of eggplant are practically not bitter, so there is no need to further process them. If the eggplants are still bitter, then they need to be salted in advance, and then rinsed and squeezed well.

Chop the onion finely, cut the carrots into cubes or halves of circles. Chop the bell pepper into strips.

With the addition of beets

Beet bean salad is not only a delicious appetizer, but also an excellent dressing for making borscht.

2 cups white beans;
4 medium-sized beets;
5 tablespoons of tomato paste;
200 ml water;
3.5 tablespoons of granulated sugar;
3 teaspoons salt;
60 ml table vinegar;
100 ml vegetable oil.

Let's prepare the beans in advance: soak them for several hours, and when the beans swell, boil them until almost done.

We rub the peeled beets into strips or cut them into cubes; the shape of the cut is a matter of taste. Place the cooked beans and chopped beets in a saucepan, add the tomato paste mixed in water. Season with spices and add oil. Simmer for forty minutes on low heat. Be sure to stir occasionally to prevent burning. Pour vinegar into the prepared salad, stir well and continue cooking for another three minutes. We rinse the prepared dish and, if necessary, add more sugar or salt.