Canned beans for the winter. Bean dishes, recipes

step by step recipe with photo

Beans are practically the only source of vegetable protein, a real godsend for the housewife in fast days. The variety of varieties of this vegetable can be confusing. You should know that small, round white beans are the most sugary and delicious. When choosing it, you should give preference to beans from a new harvest - when cut, they have milky ripeness.

IN hot weather The soaked beans can be stored in the refrigerator. When boiling, you need to taste them to achieve optimal readiness: undercooked ones will be difficult to chew, and overcooked ones will crumble into puree. The acidity of the tomatoes enlivens the neutral bean flavor.

Ingredients

beans – 1 kg
water – 2 l
allspice black pepper – 10 pcs.
salt – 3 tbsp. l.
sugar – 3 tbsp. l.
vinegar 9% – 50 ml.

Preparation

1. Sort the beans, throw away garbage and illiquid items. Soak the beans in cold water for 8 o'clock. Change the water in which it is soaked every three hours.

2. Pour the beans into the pan, pour water into it - 5 cm above the level of the beans.

3. Put the beans on the fire and cook for 40 minutes with the lid open, drain the water 10 minutes before they are ready.

4. Cook the beans in the marinade. To do this, add 2 liters of water, black allspice, salt, sugar to the beans and cook for another 15 minutes after boiling. At the last minute, add vinegar and turn off.

Place hot beans into jars and seal with lids using a canning key or vacuum seal. Turn the canned food over, check for the presence of air in the jars; if there is none, cover and leave until completely cooled for a day.

Store preserved food in a well-ventilated area away from sun rays and from units that emit heat. Shelf life - up to two years.

Preparing containers for preservation

Wash glass containers with cleaning or mustard powder, rinse thoroughly under warm water. Sterilize by steam - 7 minutes, or in the oven - 15 minutes at a temperature of 150 degrees. A microwave oven can also be used as a sterilizer - pour 100 ml of water into a jar, set the timer for 3 minutes and remove with an oven mitt.

The elastic on the lids should fit snugly against the side. Boil the lids in boiling water for 2 minutes or pour boiling water for 10 minutes - this will be enough for them to steam.

Note to the hostess

1. Beans must be soaked in water - this will reduce their cooking time and the amount of oligosaccharides that are not digested and cause gas formation in the body. You should not soak it for more than 10 hours - the fermentation process may begin.

2. To make the beans tasty, you need to cook them properly: add a little vegetable oil to them - they will become tender. Do not stir the beans while they are cooking, otherwise the beans will become deformed.

3. To prevent the beans from darkening, you need to cook them with the lid open.

4. Beans have an incredible number of varieties, and many of their varieties differ significantly in density from the small white beans that were used in preparation using the described technology. And although the initial boiling time cannot be increased too much, since the product will lose its shape, in some cases the heat treatment period will inevitably have to be extended by 7–10 minutes. Taking one bean out of the pan, letting it cool and testing how soft it has softened is the best solution.

5. This is delicious, multifunctional, useful preparation good in all respects, but not for small children. You can introduce preschoolers to legumes, but not canned ones. Anything that is cooked for a long time, especially with vinegar and spices, is food for adults.

6. When the housewife discovers a whitish sediment in a jar of cucumbers or assorted tomatoes and cucumbers, she does not worry, knowing that such a phenomenon is natural. However, plaque or clumps that look like flakes in a container of beans are a worrying phenomenon. The filling should thicken and become slightly cloudy during storage, but always evenly. If the type of preservation changes in any other way, it should be thrown away. Stew or boil such products, trying to destroy hazardous substances, are useless actions. Poisoning from fermented beans is extremely serious.

Many people have green beans growing in their garden beds, recipes for canning them for the winter will help turn this into useful plant in excellent provisions. This preparation can be used as a side dish or as part of a salad. Beans belong to the legume family, so they are very high in calories. In addition to the calorie content, it is tasty and unusual. Having a dish on the table with green beans will give you energy and useful microelements for the whole day.

The benefits of green beans and dishes made from them

Green green beans contains vitamins A, B, C, E, potassium, magnesium, zinc, folic acid, which have a beneficial effect on the human body. Intensively cleansing the body of toxins, this herbaceous plant also removes excess fluid from the organs, thereby facilitating the work of the heart. Once on the menu for diabetics, it reduces glucose levels, so it is strongly recommended that such people consume it as often as possible. It won’t work all year round, because asparagus is a seasonal fruit. To preserve it for a long time, you can freeze or preserve it. Asparagus beans, which have countless preparations for the winter, allow you to recharge with positive substances from them at any time of the year.

The easily digestible protein inside the beans in question reaches the level of meat. If you are on a diet, then meat can be replaced with green beans in any form. It is also very useful for people suffering from kidney and liver diseases, because it normalizes salt metabolism. By consuming canned pods you can prevent atherosclerosis and arrhythmia.

Green beans should not be eaten raw.

Green beans without additives for the winter with sterilization

For those interested in how to cook green beans tasty and without additives, a simple recipe is provided below. It will take 2 kg asparagus pods. The beans will be stored in brine, which will require 3 teaspoons of salt and 2 liters of water. It is better to choose 0.5 liter jars; 3 teaspoons of vinegar will be poured into them for better preservation of provisions.

Cooking steps:

In all recipes provided, vinegar is taken at 9%.

Green beans with celery for the winter without sterilization

Green beans are quickly prepared for the winter; recipes without sterilization describe the process in detail. This option involves canning along with celery, which adds piquancy to the dish. The quantity is taken to taste, and asparagus is 2 kilograms. The marinade will use 100 grams of vinegar, 1 liter of water, 30 grams of salt, 200 grams of sugar. Garlic and dill will help add astringency; their volume is taken according to taste preferences.

Cooking steps:

Green beans with spices for the winter without sterilization

One more delicious recipe canning green beans for the winter is its interaction with aromatic herbs and spices. For 2.5 kilograms of legumes you will need up to 10 cloves of garlic, 1 tbsp. spoons of allspice and black peppercorns and. According to your taste, you can vary the amount of ingredients, and also remove or add some other seasonings, for example, add a bay leaf.

Cooking steps:

Korean green beans

You can get a nutritious, juicy asparagus meal by adding carrots to it. Black Eyed Peas in Korean, this is a rich, spicy appetizer for any table. Main ingredients for this dish: 500 grams of legumes, 1 large carrot. A packet of “Korean-style carrots” spices and 4 cloves of garlic will help fill the preparation with spiciness. The marinade will use 3 tbsp. spoons of vinegar, 50 grams of vegetable oil, 1.5 tbsp. spoons of salt and sugar, as well as 300 grams of water.

Cooking steps:

Green beans in tomato

Pickled green beans for the winter, the recipes for which are very varied. For example, you can use tomato juice instead of marinade. The provisions are also stored for a long time and have an unusual taste. For the beans in the tomato you will need half a kilo of asparagus, 2 leeks, 1 carrot, 2 cloves of garlic and for the tomato 3 tomatoes. Necessary spices for provisions: a pinch of ground black pepper, 2 g of salt and 30 grams of fresh parsley.

Cooking steps:

Instead of fresh tomatoes, you can use tomato juice.

Recipes for canning green beans for the winter are not limited to the above options. Every year they are replenished with new products. You can also supplement the ingredients with your favorite vegetables, try and experiment. Don't forget about sterile jars and adding vinegar for a longer shelf life.

As a rule, we traditionally prepare cucumbers, tomatoes, zucchini, eggplants, and various salads for the winter. For some reason, many people do not include beans among these products. And this despite the fact that beans are considered one of the healthiest foods. It is even recommended as a plant-based meat substitute due to the high protein content of beans. Therefore, you need to make sure that beans in any form are on your table all year round. A variety of healthy and nutritious dishes are prepared from beans. It also perfectly allows you to preserve yourself for long-term storage. Why not take advantage of this opportunity?

You can can both grain and green beans. It is important that during the canning process all of the beans are preserved. useful qualities. Grain beans come in different varieties and differ in color. And which one to preserve - white or red - each housewife will decide for herself; they are equally tasty and healthy.

Canned beans for the winter will perfectly complement your diet and become good dish both for a holiday and for a family dinner, it can become the basis for preparing first courses.

Cooks distinguish between asparagus and green beans by size, color of the pod, and quality of the grains. However, both green beans for the winter and green beans for the winter are perfectly canned, frozen and ultimately give us an excellent snack dish, which many use as a preparation for borscht.

An original and popular twist is a salad with beans for the winter. It is prepared from both grain beans and green beans, with the addition of other vegetables and using a marinade filling. The process of preparing such preparations is somewhat more labor-intensive than preparing other vegetables. This is due to the fact that the grain beans need to be soaked, the marinade must be carefully prepared, special attention pay attention to sterilization of jars, etc. But the result is worth it! Rest assured, in winter you will have a real festive table if beans are present on it. Recipes for preparing it for the winter are on our website, use it. Use photographs for this as well. ready meals from beans. For winter, recipes with photos better illustrate their benefits and bright appearance. Using our recipes, prepare, for example, a bean salad for the winter; its recipes are numerous and varied. And the preparation of beans for the winter itself, although labor-intensive, is useful and very important. And to understand how to freeze beans for the winter, or how to preserve them, you need to carefully read not only the recipes on the site, but also the opinion experienced chefs. Here are some of their tips:

When preparing grain beans for storing for the winter, you need to sort them out, leaving the grains with a smooth surface, a shiny tint, without damage or dents;

To preserve green beans, you need to select small, dense and juicy young pods, without damage or stains;

If the pod breaks easily, producing a faint crunch, then it is suitable for preservation;

Beans cannot be consumed raw due to the presence of components unsuitable for food. They are destroyed during heat treatment.

Beans can be stored in fresh, and you can make all kinds of preparations from it. Salted beans turn out well; they have a certain taste, but are already seasoned with salt. In some recipes it is supplemented with more spicy 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 using blanks, 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;
Lavrushka – 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 preparing 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 jars, they undergo high temperatures for 20-40 minutes, it depends on the size of the jar;
Place the finished mixture in jars, immediately close with tight lids and leave to cool under 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 give 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 a snack at festive table, dressing for main dishes or additional 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;
Onions simply peel, chop finely and fry in a pan using Not large quantity oils 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.

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. Such preparation should be stored first at room temperature, and then goes into 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 in 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 it 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.

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 in 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;
Bring to a boil in a separate container clean water with the addition of salt, put the beans in it and boil until the pulp is half cooked;
Wash the tomatoes and chop finely. Can be crushed in different ways For example, you can pass the mass through a meat grinder, you can punch it with a blender, or 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 and 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.

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 flavor. 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. The 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.

The topic of today's conversation will be the preparation of beans for the winter. In this article I will tell you how to can can beans at home, look at popular recipes, and pay a little attention to the benefits and useful tips.

Method of canning beans in their own juice

There are an incredible number of ways to prepare beans. Each of the recipes is good in its own way, and canning in own juice no exception. Try it in practice and see for yourself.

Ingredients:

Beans – 1 kg.
Onion – 500 g.
Carrots – 500 g.
Refined oil– 250 ml.
Vinegar – 3 tablespoons.
Cloves, allspice, salt - to taste.

How to cook:

First, soak the beans until morning. Change the water several times during the procedure. In the morning, rinse and boil until tender. Cut the onions into half rings and the carrots into slices.
Pour oil into a large saucepan, add chopped vegetables, and place on the stove. Once it boils, simmer the vegetables over low heat for 20 minutes.
Add the boiled beans to the pan with the vegetables. After 10 minutes, pour in the vinegar, add salt and spices, stir the mixture and simmer for two minutes.
Place the boiled ingredients in jars, sterilize over moderate heat for a third of an hour, and securely roll up the lids. Keep the jars upside down under a blanket until cool.

Beans in their own juice even in pure form will serve as a wonderful snack. And if there is free time or a holiday is approaching, use it to prepare more complex dishes, for example lecho.

How to Can Beans in Tomato Sauce

Beans - useful product for nutrition, which contains a lot of vitamins, minerals and protein. If cooked or preserved correctly, it turns out incredibly tasty. I offer a recipe for canning with the addition of tomatoes.

Ingredients:

Beans – 1.2 kg.
Tomatoes – 1 kg.
Onions – 2-3 pcs.
Salt – 3 teaspoons.
Bay leaf – 5 pcs.
Allspice ground – 0.5 teaspoon.
Ground black pepper – 1 teaspoon.
Vinegar 70% – 1 teaspoon.

Preparation:

Boil beans in a saucepan. To do this, place the beans in boiling water and cook over moderate heat until soft. Chop the onion into small squares and fry in oil.
Remove the skins from the tomatoes by pouring boiling water over them. Place in a saucepan and cook on the stove until softened, adding a little salt. Then remove from heat and puree.
Add beans, onions and all other spices to the crushed tomatoes. Mix everything and return to the stove. Boil until boiling, then add a teaspoon of vinegar and stir.
Place the cooked beans into the prepared jars. Roll up the lids. Leave to cool, wrapped in a towel.

Video recipe

Beans in tomato sauce turns out divine. Even if you have simple pasta for lunch, adding a few spoons of beans in tomato sauce will turn the dish into a real masterpiece.

Canning green beans

Canned green beans are packed with vitamins and minerals and can be stored for a long time. The marinade recipe differs from brine in that vinegar is the main preservative.

Ingredients:

Green beans – 0.5 kg.
Horseradish root – 1.5 g.
Fresh dill – 50 g.
Parsley – 50 g.
Salt – 2 tablespoons.
Sugar – 1 tablespoon.
Black pepper – 10 peas.
Ground cinnamon – 2 grams.
Cloves - 3 pieces.
Vinegar – 50 ml.

COOKING:

Fry the pods in a frying pan with some oil. I recommend cutting large pods into pieces.
Make the marinade. Pour salt and sugar into boiling water and put on fire. After boiling for 10 minutes, add vinegar to the marinade.
Place the pods in prepared sterile jars, placing herbs and other spices on top. Add the marinade and, covering with lids, place in a water bath for a quarter of an hour.
After sterilization, roll up the lids. Turn the jars over and, wrap them in a towel, leave to cool. Store canned food in a cool place.

Video cooking

This recipe will be appreciated by housewives who cannot imagine life without green beans. They readily eat it as a main dish or add it to soup. Even if you are not one of them, be sure to try canned green beans. It will diversify the menu and give new sensations.

Recipe for canned beans in an autoclave

An autoclave is a wonderful assistant in preparing food for the winter. If you have such a device, the recipe for beans in the autoclave is guaranteed to come in handy. Ingredients are indicated for one half-liter jar.

Ingredients:

Beans – 100 g.
Carrots – 100 g.
Onions – 100 g.
bell pepper– 50 g.
Vegetable oil – 50 g.
Tomato juice– 350 g.
Sugar – 0.5 teaspoon.
Salt – 1 teaspoon.
Vinegar – 1 tablespoon.

Preparation:

First, soak the beans for 5 hours, then place them in boiling water. Meanwhile, prepare the vegetables: finely grate the carrots, cut the onions, tomatoes and peppers into cubes.
Boiled beans, pour tomato juice, place on the stove. Add salt, sugar and chopped vegetables. Cook for about 20 minutes until the vegetables are soft. On last minutes add vinegar and stir.
Distribute the finished mixture into sterile jars. Roll up the lids and place in the autoclave until the dish is ready. At 110 degrees the process will end in 20 minutes.

Agree, canned beans are prepared in an autoclave in an elementary way. This is another reason why it is worth preparing this wonderful and healthy product.

Which beans are better to can – white or red?

There are many types of legumes. White and red beans are common in our area. If you plan to preserve this product, choose the color and grade at your discretion, depending on its future use. I'll provide food for thought.

Red beans after any heat treatment it turns out more dense.
White has less calories than its red sister.
In cooking, white beans are traditionally used for preparing first courses, while red beans look more attractive in salads and side dishes.

As you can see, the differences between the types are insignificant, and the cooking technologies are no different.

The benefits and harms of canned beans

Canning is the most reliable way to store food, which, thanks to taste qualities and nutritional properties have won the hearts of gourmets from all over the world. What is the benefit canned beans?

The main advantage is preservation useful substances. Scientists have proven that after canning, beans retain up to 75% of vitamins and minerals.
Due to its low calorie content, the product is ideal for people who adhere to dietary nutrition.
Beans are rich in plant fiber, which normalizes the intestinal microflora and prevents the appearance of malignant tumors and stops inflammatory processes.
Eating legumes improves heart function, normalizes heart rate, and increases the elasticity of blood vessels. They are recommended to be used to prevent stroke or atherosclerosis.
Beans provide a diuretic effect, which has a positive effect on work excretory system, it is also beneficial for bladder and kidney health.

Little harm done. Excessive use leads to flatulence. People who watch their figure are recommended to consume a product without animal fats.

Finally, I will share a few recommendations that will help you prepare divine canned beans at home.

For canned food, use beans that can be stored for no more than six months from the date of harvest.
Use only beans with a smooth surface without mechanical damage for their intended purpose.
Before canning, be sure to soak the ingredient in chilled boiled water. Soft water cooks beans faster.
Add salt to the pan with beans towards the end of cooking, as the product will cook longer in salty liquid.

I hope that thanks to today’s article, jars of delicious and beautiful beans will appear in your basement or cellar, which are in full swing. winter season will serve as a reliable assistant in cooking. See you!