Tips

How to preserve beans for the winter


Beans can be preserved for the winter not only in grains, but also in pods. The main aspect of the procurement is the right choice of raw materials. Regardless of how you are going to preserve the beans, the recipe can include both red and white. Canned bean culture should have a smooth, shiny skin without defects. If you choose asparagus, its pods should be solid, not more than 10 cm long. Their surface should be whole, green, fresh. After a competent selection of raw materials, the canning process itself can begin at home. Fortunately, there are a lot of recipes for this.

Winter bean preservation in own juice

Products:

  • 170 ml of oil;
  • 1.5 kg of beans;
  • 1 kg of bulbs;
  • 1 tbsp. acetic acid;
  • 1 kg of carrots;
  • cloves;
  • ground pepper;
  • salt.

Cooking:

  1. Beans are important to fill with water in the evening. Rinse and cook in the morning.
  2. Peel the onions and carrots, wash. Bulbs shred straw, carrot rings.
  3. In a saucepan, heat oil, dip vegetables, simmer for a quarter of an hour over low heat.
  4. Pour the beans into the prepared fry, simmer for 10 minutes.
  5. Season the workpiece with acetic acid, spices, salt.
  6. We lay out in jars, sterilize for 20 minutes, close.

Keep in a cool place.

Pickled String Beans

Products:

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

Cooking:

  1. Thoroughly wash the pods, cut the ends on both sides, cut into several identical parts.
  2. Fill the pods with boiling water, leave for 5 minutes. Sent in a sieve, doused with ice water.
  3. Fold the blank tightly with clean cans.
  4. We make a pickle. Put salt in boiling water, boil for a couple of minutes, turn it off. Pour vinegar, stir.
  5. Fill the cans with brine, cover with lids.
  6. We sterilize the jars with beans for a quarter of an hour, roll them up.

Bean recipe with vegetables for the winter

Products:

  • 1.2 kg of onions;
  • 1.2 kg of sweet pepper;
  • 1.5 kg of tomatoes;
  • 1.2 kg of carrots;
  • 6 tbsp. beans;
  • 170 ml of sunflower oil;
  • 120 gr. salts;
  • ground black pepper.

Cooking:

  1. We ferment beans in water for the whole night. In the morning, rinse, boil until tender.
  2. My vegetables, we clean. Pour the tomatoes with boiling water, then ice water and remove the skin. Cut the prepared vegetables into small cubes.
  3. Pour the oil into the pan, put all the vegetables and beans there, simmer for 1.5 hours on a quiet fire. In order not to burn, it is important to mix.
  4. We lay out the assorted vegetables in containers prepared in advance, roll them up like an ordinary corkscrew.

After cooling, we put it into storage.

Green beans with herbs

Products:

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

Brine (per liter of liquid):

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

Cooking:

  1. My pods, cut the tails, cut the same length into pieces. Pour boiling water over.
  2. Finely chop the greens. Three root on a grater.
  3. At the bottom of the jar we put spices, stack the beans in layers, pouring greens.
  4. Boil water with salt and sugar, boil for 15 minutes, add acetic acid.
  5. Pour the marinade into the filled containers, sterilize, close.

White beans with tomatoes and herbs

Products:

  • 1 kg of beans;
  • a bunch of parsley;
  • a pair of bunches of dill;
  • 1.3 kg of tomatoes;
  • salt;
  • pepper.

Cooking:

  1. Soak the beans for at least 6 hours. My, cook until half ready.
  2. Three tomatoes on a grater or chopped in a meat grinder, salt, pepper, combine with chopped herbs.
  3. Pour the tomato mixture into the pan, cook over low heat for about a quarter of an hour.
  4. We spread the semi-finished beans in jars, pour tomato.
  5. We sterilize at least an hour and a half. Roll up.

Beans in Tomato

Products:

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

Cooking:

  1. Pour the beans overnight, rinse in the morning.
  2. Place the beans in a pot of water, cook over low heat with bulk spices for 30 minutes.
  3. Tomatoes are poured with boiling water, peeled, chopped in a blender or meat grinder.
  4. Mix tomato puree with beans, add salt, put spices and pepper. Over a quiet fire, simmer for half an hour under the lid, sometimes stirring. We put a laurel a couple of minutes before readiness.
  5. We lay out on the banks, close.

Beans with eggplant for the winter

Products:

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

Cooking:

  1. Beans are pre-soaked in water, washed, boiled until half cooked.
  2. The juice is placed in a bowl, add oil, salt, sugar - boil a quarter of an hour.
  3. Add the beans, cook another 25 minutes.
  4. My little blue ones, chop the medium-sized cubes, add to the pan. Cook for another 15 minutes.
  5. Peel the peppers, wash them, cut them into strips, mix them into the total mass.
  6. Add vinegar, cook for 15 minutes.
  7. In sterilized jars, we lay out the workpiece, close it.

Pickled White Beans

Products:

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

Cooking:

  1. My beans, fill all night with water. In the morning, rinse again.
  2. Cook beans with laurel, peppers, herbs and salt for 60 minutes.
  3. Almost at the end of cooking, salt, sugar, pour in acetic acid.
  4. Pre-prepared clean and sterilized jar is filled with boiled beans, pour marinade. Roll up.

Vegetable Bean Salad

Products:

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

Cooking:

  1. Soak the beans all night, cook in the morning until tender.
  2. Finely chop the cabbage.
  3. Peel, rinse, cut into strips.
  4. My zucchini, cut into the same straws as pepper.
  5. Remove the peel from the tomato, grind them into fruit drink.
  6. We clean the onion, finely chop the cubes.
  7. Marinade. Mix vegetable oil with sugar and salt, add vinegar and tomato juice. We send to low heat for a minute.
  8. Pour the marinade at the bottom of a large pot, lay the vegetables on top in layers in the following sequence: cabbage, eggplant, pepper, onion.
  9. We extinguish the hour. 30 minutes before putting out the beans, put the beans.
  10. We lay out the finished salad in jars. Roll up.

Spicy beans

Products:

  • 250 gr peeled garlic;
  • 1 kg of turmeric beans;
  • 3 sharp stoves;
  • 50 gr salts;
  • Tomatoes

Cooking:

  1. We clear the beans, send them to boiling water. We take it out when the water starts to boil again. Cool.
  2. Grind garlic and pepper in a blender or grind in a meat grinder, salt.
  3. At the bottom of the pan we put a mixture of pepper and garlic, chopped tomatoes and beans on top.
  4. We have oppression on top.
  5. We remove the container for a week in a cool place.

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

Beans in tomato sauce for the winter (video)

So easily and simply you can close the beans for the winter and preserve all its useful qualities. Using such preparations in the winter it will be possible to cook soups, salads or just serve them as a snack.