In traditional nutrition, the main source of protein is meat. But proteins are also found in plant foods - beans, soybeans, beans, lentils. Substances necessary for the growth of the body are found not only in meat.
The benefit of beans is that they contain almost everything a person needs for normal life. 75% of it consists of proteins similar in composition to meat and fish, which makes it a complete replacement for animal proteins. In today’s selection I would like to introduce you to bean preparations for the winter - 7 best recipes from housewives.
Canned beans with tomatoes
You will need:
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.
Canned beans in tomato
You will need:
1.2 kg fresh (not dried) 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.
Place beans, onions and spices in tomato sauce ( bay leaf break 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.
Canned beans for the winter
You will need:
700 g fresh beans (beans);
0.5 kg of onions, carrots, sweet peppers;
1 head of garlic;
3-4 black peppercorns;
2 tbsp. spoons of salt;
1 tbsp. spoon of sugar;
1 liter of tomato juice;
200 ml vegetable oil;
100 ml vinegar 9%.
Boil the beans until half cooked. Wash and peel the vegetables. Cut the onion into half rings, the pepper into strips, grate the carrots on a coarse grater. Combine with beans, add the remaining ingredients except vinegar, mix. Bring to a boil, then reduce heat to low and simmer for 1 hour. Pack the hot salad into sterilized jars and roll up.
Canned beans in tomato sauce
You will need:
1 kg of shelled beans of tender ripeness;
300 g carrots;
200 g onions;
100 ml tomato paste; for filling with 1 liter of water;
1 teaspoon each of salt and sugar;
100 ml vegetable oil;
black ground pepper and red paprika to taste.
Fill the peeled beans with water so that it is 2-3 fingers higher than the surface of the beans.
Add sugar and salt (don’t forget - based on 1 liter of water), bring to a boil and cook under a closed lid for 5-7 minutes. Wash and peel the carrots and onions, finely chop and fry in vegetable oil until golden brown.
Drain the broth from the beans directly into the pan with carrots and onions, add tomato paste and boil for another 5 minutes. Then add the beans, pour in the vegetable oil, and boil for another 10 minutes. Add spices to taste, mix and pack into half-liter jars. Sterilize for 20 minutes. Spicy lovers can add garlic and sweet pepper to this preparation.
Beans with vegetables for the winter
You will need:
3 liters of tomatoes, minced;
1.2 kg of boiled beans;
500 g eggplants;
600 g sweet pepper;
1.5 cups vegetable oil;
1.5 tbsp. spoons 9% vinegar;
1.5 tbsp. Sahara;
3 tbsp. spoons of salt.
Pour the tomato puree into a saucepan, add butter, salt, sugar, cook for 15 minutes. Place the beans there and cook for another 20 minutes. Add the diced eggplant and cook for another 15 minutes. Then add the pepper, cut into strips, pour in the vinegar and cook for 15-20 minutes. Place in sterile jars and seal.
Winter beans with vegetables
For 5 liter jars you will need:
3 kg of ripe tomatoes;
1 kg each of sweet bell peppers, onions and carrots;
3 cups beans;
1.5 tbsp. Sahara;
1.5 tbsp. vegetable oil;
2 tbsp. spoons of salt;
2 teaspoons 70% vinegar essence.
Boil the beans in advance until half cooked. Pass the tomatoes through a meat grinder, peel the remaining vegetables and cut into cubes. Mix all the ingredients, sugar, butter and salt in a large bowl and cook for an hour after boiling. At the end of cooking, add vinegar, stir the salad, place in sterile jars and roll up.
Canned red beans
You will need:
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, 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.
With the onset of cold weather winter salads are very popular among home-cooked dishes. A salad with beans for the winter turns out especially tasty if all the ingredients were grown in the garden. This is a cold appetizer, which, in addition to beans, includes all the ingredients familiar to us: red bell pepper, onions, fresh tomatoes. It wouldn't hurt to add carrots either. It is worth noting that this lecho with beans is perfect for the menu during Lent. When meat is strictly prohibited, red beans are an alternative to animal protein. For every vegetarian, this product is considered a source of energy.
Salad with beans for the winter
Recipe without sterilization. If the specified proportions are observed, you can prepare as many as four liters delicious salad from vegetables with beans.
Pre-prepared: half a kilogram of regular white onion, a couple of kilograms of tomatoes, 50 grams of salt, a kilogram of beans, vegetable oil (400 ml), half a kilogram of red bell pepper. In addition, the composition includes 1 tablespoon of sugar, garlic (100 grams) and five teaspoons of 70% vinegar.
How to cook beans for the winter without sterilization
Before you start cooking, it is recommended to thoroughly rinse the beans and soak them overnight. Cook for half an hour and place in a colander to get rid of excess liquid. It is worth noting that beans can be different varieties, so cooking time may vary. If after half an hour the beans are still hard, extend the time.
We take out the stalk and clean the bell pepper from seeds and. Depending on preference, cut in a convenient way, you can use cubes or straws, the main thing is that the pieces are not very large.
Chop the onion into strips. White onions can be replaced with purple. As a rule, the taste does not suffer from such a replacement.
Tomatoes must be chopped using a blender or manual meat grinder. If special equipment If you're not at home, you can use a regular grater. Most housewives pre-immerse the tomatoes in boiling water for five minutes to make it easier to peel them.
Take a medium-sized saucepan and add the prepared vegetables along with the resulting tomato puree. Pour in sunflower oil and mix. Cook over high heat until it boils, and then continue to simmer for twenty minutes. Next add the beans. Finely chop the garlic or pass it through a special press. Add sugar, vinegar, salt and garlic to the pan with boiling vegetables. Continue to simmer for fifteen minutes.
It is most convenient to store beans for the winter in small jars, as they say, for one time use. It is recommended to sterilize the container first. It is necessary to transfer the finished snack into dry jars. Roll up using clean and sterile lids, tip over and wrap in a blanket. In order for the snack to maintain its quality, it is recommended to store it in a cool and dark place.
Recipe No. 2
Do you often buy canned beans in jars at the store? We offer to cook home preparation from beans for the winter yourself.
The good thing about the recipe is that you can use it as an independent dish in the form of a bean salad with vegetables, or use it as a seasoning or sauce for main courses. And also winter supplies from beans in tomato sauce- the most delicious and simple dressing for winter cabbage soup or borscht.
Winter beans in tomato sauce
When you take a can of beans out of the pantry, all you have to do is throw cabbage and potatoes into the broth, add a few spoons of borscht seasoning and cook a little. Regardless of the time of year, you can always whip up a delicious hearty soup or aromatic borscht!
Thus, you will not only save money and time, but will also delight your family with their favorite dish with the addition of beans.
Every housewife can prepare beans for the winter in jars. To prepare 3.5 liters of ingredients you will need
To can any beans you will need glass jars with screw caps and a home canning autoclave. If you have this necessary equipment, then 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.
Steps
Part 1
Preparing dry beans for canningRemove 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 over the beans clean water, 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 jar that could affect the color and taste. 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- Large capacity autoclaves can 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.
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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.
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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.
Can the beans in a home pressure canner; do not use a water bath. Canning in a water bath dangerous for low-acid products, including beans, because deadly botulism pathogens can develop in these products. 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.
In the autumn, housewives actively begin to prepare preparations for the winter. When you get tired of standard supplies of pickled cucumbers and tomatoes, they come to the rescue unusual recipes conservation. An example of this delicious snack is canned beans own juice. We bring to your attention two of the most simple recipes canned food – white beans and green beans.
Canned white beans in their own juice
Ingredients:
- 1 kg white beans;
- 1 liter of water for marinade;
- 1.5 tablespoons salt;
- 1.5 tablespoons granulated sugar;
- 5 g vinegar essence.
Preparation:
- Place white beans in a container and fill with water. In this case, the beans must be completely covered with liquid. Place on medium heat for 1.5 hours.
- Prepare the marinade. Add vinegar, granulated sugar, and salt to 1 liter of water.
- Strain the boiled beans from the water in which they were boiled and distribute into jars. Then fill the jars with marinade, cover with lids, but do not roll up. Before putting the products into jars, the latter must be prepared - sterilized for at least 10 minutes over steam.
- Cans of beans need to be sterilized for 30 minutes in a pan of water. The water should reach the “shoulders” of the jar.
- Roll up the cans of canned beans, turn the lids down and cover with a warm cloth or blanket.
- It is recommended to store canned beans in a dark, cool room for storage.
Recipe for canning green beans in their own juice
An even more unusual preparation is canning green beans. It can be pickled either whole or cut into small “sticks”. To prepare it, you need to select young, strong fruits that produce a crunch when broken, and prepare them. It is worth washing them thoroughly, then cutting off the ends on both sides.
Ingredients:
- 1 kg green bean pods;
- 1 liter of water for marinade;
- 1/2 teaspoon of vinegar essence;
- 1 tablespoon salt;
- 2 tablespoons of granulated sugar.
Preparation:
- Cut the prepared pods into small sticks 2-3 cm in size.
- Boil water in a saucepan and put the beans in, cook for 3 minutes.
- Wait until the beans have cooled, drain, and distribute them among the jars.
- Prepare the marinade from the specified amount of liquid, salt, sugar, vinegar, boil for 2-3 minutes.
- Pour the boiling liquid into jars, pasteurize for about 25 minutes at 90 degrees, then seal the jars using a seaming wrench.
- Leave the canned beans upside down in a warm, thick cloth until they cool completely.
Tip: Additionally, you can use cloves, dill, parsley, cinnamon, garlic and many other spices for the marinade. It all depends on your family's preferences. When using garlic, you can either add it in pieces or pass it through a press. Last option will give a richer taste.
Cooked canned beans are used both as a separate snack and as one of the ingredients in many salads. Such preparation will add unusualness to cabbage soup or other soups. This dish will undoubtedly diversify your table and delight your loved ones with homemade canned food on a cold winter day.
How to can can beans for the winter - simple step by step recipes You will find preparations of grains and bean pods for the winter with photos and videos in this article.
From this article you will learn:
The soft, tasty canned beans will be absolutely “natural”; there will be no extraneous spicy flavors that could limit the options for their further use.
The jar will come in handy if you decide to cook vegetarian borscht in 20 minutes.
White beans are added to any salads; without them it is not impossible to prepare homemade meat stew and mushroom soup.
Creamy sauce with wild porcini mushrooms looks very organic next to beans.
Canned beans for the winter - recipe
Products:
- large white beans - 400 grams,
- salt - 1 teaspoon,
- bay leaves - 2 pieces,
- water 2.5 liters.
Cooking sequence:
- Soft beans are transferred to sterilized jars, the beans are filled with the water in which they were boiled.
- Cover the jars with lids and place in a pan with warm water. The sterilization time for half-liter jars will be 12-15 minutes. It is not advisable to roll beans in liter or larger containers.
- The cooled jars are taken to a cool place to await their time. The standard shelf life is 1 year.
- The easiest way to serve canned beans is to drain the water, place the beans in a deep bowl and sprinkle with fried onions.
- If the beans are heated, they can be considered as a base for meat or liver pate.
How to preserve beans for the winter with vegetables
Ingredients:
- 1 kg red tomatoes,
- 0.5 kg of onions,
- 0.5 kg carrots,
- 0.5kg,
- 1 liter jar 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, grind in a mixer (or mince).
- 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.
How to prepare green beans for the winter
Ingredients:
- 1 kg beans in pods,
- 0.5 kg onions,
- 0.5 kg carrots,
- 2–3 ,
- 1 liter or pureed tomatoes,
- 3 tbsp. l. Sahara,
- 7–8 tbsp. l. 9% vinegar,
- salt, parsley and to taste.