Simple recipes for salads with beans and eggplants for the winter. Winter salad with beans - recipe Winter salad with beans and vegetables

Beans are a very valuable food product. It is on sale all year round. But due to the fact that preparing bean salads takes a lot of time, delicious dishes are often prepared for the winter.

How to choose beans for salads, the secrets of their preparation

Beans come in different sizes and colors. But not every variety is suitable for preparing winter salads. For this purpose, it is better to use the following varieties:

White Navy– nourishing and tasty, gives dishes a pleasant taste.
Black beans– sweet with a slight bitterness; suitable for any dishes. It has a delicate but dense texture.
Red Kidney– burgundy color, and after cooking it turns pink. It can be used with most spices, the aroma of which it absorbs well.
Pied Pinto with a soft creamy taste - universal. After cooking it acquires a uniform pink color.
Green beans ideal for salads.

In order for beans to bring benefits and not be a source of discomfort, you need to cook them correctly:

Green beans are cooked in boiling water for several minutes. After this, it is trimmed and cut into 2-5 cm pieces.
The grain is first soaked overnight in cold water or boiling water for 2 hours.
After this, the water is drained, replacing it with fresh water (for a glass of legumes, 3 glasses of water).
The beans are cooked over high heat for the first 10 minutes, and then (until tender) over moderate heat.
Salt is added only at the end of cooking, otherwise it lasts longer.
Sprigs of mint and thyme added during cooking can improve the taste of dishes.

White beans are soaked for 6-8 hours and cooked for no more than an hour. Colored and variegated are cooked for 4 hours and 1 hour, respectively.

How to prepare beans in tomato sauce for the winter (video)

Nutritional value of bean salads

Beans are an extremely protein-rich (about 20%) and high-calorie product. The proteins it contains are rich in amino acids that prevent fatty liver. This product contains a lot of sugars, vitamins B, C, E, P, minerals - potassium, phosphorus, calcium, sulfur, iron and many others.

Beans reduce the risk of ischemia, atherosclerosis, remove toxins, increase immunity, normalize blood sugar, promote weight loss, etc.

Depending on the composition of the vegetable salad and the type of beans included in it, the calorie content of 100 g of the dish is 90-200 kcal, it contains 2-4 g of protein, 6-12 g of fat, and 7-12 g of carbohydrates.

It is three times lower than grain, and it is not so rich in proteins, but it contains much more vitamins and minerals.

Salads with beans for the winter

There are a lot of recipes for similar dishes. Here are just a few of them:

With garlic

For 2 cups of beans, you should take 7 kg of tomato, 2 kg of eggplant and sweet pepper, a glass of vegetable oil, allspice, bay leaf, parsley, a large head of garlic, salt.

Sequence of cooking:

the tomatoes are ground in a meat grinder and boiled by half;
add oil, chopped garlic, spices, half-cooked beans, diced eggplants to them and simmer under the lid for half an hour;
bell peppers are cut into large pieces, placed in a container with vegetables, and simmered until the liquid evaporates;
lastly, add chopped parsley;
The salad is placed hot in half-liter jars, sterilized for 10 minutes and rolled up. The eggplants in it can be replaced with zucchini.

Greek salad

For a kilogram of beans you need the following vegetables: onions - 0.5 kg, bell peppers and carrots - a kilogram each, and tomatoes - twice as much. You also need: a glass of sugar, a little vinegar, ground pepper, salt and 0.5 liters of vegetable oil.

This salad is prepared like this:

peeled vegetables are cut randomly;
they are placed in a saucepan, where the remaining salad components are added, and the soaked beans are also sent there;
all this is stewed under the lid with periodic stirring for 2 hours;
the salad is placed in sterile jars hot and rolled up;
When turned upside down, the wrapped cans cool down and then are moved to a cold room.

Green bean salad

For 2 kg of legumes you need 3 kg of zucchini, a kilogram of sweet pepper, a lot of parsley, one and a half glasses of oil, 2 glasses of vinegar, garlic, a glass of sugar, 10 tablespoons of salt.

Cooking technology:

Add butter, salt and sugar to one and a half liters of boiling water, let it simmer for a couple of minutes, then pour in vinegar;
simmer vegetables in the sauce for half an hour, then add chopped garlic;
put everything in jars, roll them up and wrap them until they cool.

Salad with red beans and beets

For a half-liter jar you need: 100 g of boiled beets, potatoes, beans, 75 g of pickled cucumbers, 50 g of onions, 2 tablespoons of vegetable oil, a teaspoon of citric acid, herbs, salt, pepper.

Prepare the salad in the following order:

cook the beets with sugar and vinegar added to water, then peel and finely chop;
boil the potatoes in their skins, peel and cut them like beets;
chop cucumbers, onions and greens;
After soaking, cook the red beans in salted water;
put all the ingredients in half-liter jars, fill them with oil and citric acid;
sterilize them for half an hour and roll them up.

Cabbage salad

Ingredients: white beans - 0.5 kg, tomatoes - 5 kg, sweet peppers and onions - 2 kg each, cabbage and carrots - a kilogram each, vegetable oil - 3 cups, vinegar - half a cup, salt, sugar.

Sequence of salad preparation:

the beans are boiled;
tomatoes are crushed in a blender;
the remaining vegetables are finely chopped;
tomato sauce with vegetable oil and vegetables with salt and sugar are cooked for 20 minutes;
beans are added there, vinegar is poured in;
everything is cooked for another 10 minutes;
The finished food is put into jars and rolled up.

Rules and terms of storage of blanks

Rolled dishes are stored in a moderately cool place - in the pantry or kitchen cabinet. As a rule, their shelf life does not exceed a year. Even if they stand without noticeable signs of spoilage, over the course of a year their contents lose nutritional value and taste.

Canned vegetables should be checked periodically to identify any “swollen” cans. This happens due to a violation of the technology of their preparation or storage in a room with a temperature above 25 degrees.

Bean salad for the winter (video)

Homemade canned vegetables with beans are an excellent source of quality proteins and other nutrients. Although it takes a long time to prepare them and it is quite a troublesome task, such various preparations are a good help for the housewife in the winter. There is no shame in serving them even on the holiday table.

Today we will tell you how to make beans for the winter at home., eggplants, carrots and other products. Delicious dishes will delight your family and guests in winter - serving such amazing salads on the festive table for the New Year is not a sin. Here you will find interesting recipes for preparing various salads with beans or eggplants for the winter, with the help of which even a novice housewife can easily prepare the dish. Of course, nowadays fresh vegetables are easy to find all year round, but the greenhouse product is of dubious quality and often turns out to be tasteless.

Step-by-step recipe with photos. We make a salad with beans, carrots and tomatoes for the winter, roll it into sterilized jars.

HOW TO MAKE A PREPARATION FROM EGGPLANT WITH BELL PEPPERS AND ROLL UP IN JARS .

It is much more profitable in summer and autumn to prepare snacks from vegetables grown with your own hands, including beans. Whatever one may say, our own canned beans are always tastier than store-bought ones, because when preparing them we focus on quality and only our own tastes. Try something new, prepare beans for the winter in sterilized jars.

Harvesting beans and bean pods is allowed. The pods should only be cooked in the summer, when the beans are not yet very developed. And today we’ll talk about those salads that can be prepared in the fall. In most cases, salads are prepared in order to open the delicacy and serve it instantly.

Canned beans are also suitable for winter salad, which will save a lot of time. The dish turns out to be satisfying, and its smell just makes your mouth water. If you have nowhere to rush, then you can take dry legume seeds and pre-process it. Choose young zucchini or eggplant that can be cooked with the skin on without removing the seeds.

Simple recipe:

What you need to prepare for a vegetable salad with beans for the winter:

Two cans of canned beans, 400 g each. or 600 gr. dry.
Four kg of tomatoes
A kilo of carrots
A kilo of zucchini
Bell pepper - 1 kg
Two hot small peppers
200 ml vegetable oil
Four teaspoons of citric acid
A kilo of onions
Three tablespoons of salt (optional and to taste)
Two tablespoons of sugar

Those who decide to make a dish with dry beans must first soak them in the evening and boil them in the morning. Watch the process carefully, the beans should not be boiled.

Grate carrots and zucchini on a Korean carrot grater. We divide the onion and bell pepper into 2 equal parts: one goes into a meat grinder, the second is cut into half rings. Either the tomatoes are all twisted in a meat grinder, or we leave half to cut into slices.

We do not touch the beans, put everything else into the pan, leave it on the fire for half an hour after boiling, using vegetable oil (if the pan is not enough, take a larger container).

It's time to add the boiled beans (the liquid is drained from the canned beans, then the product is washed in cold water). After 7-10 minutes, add citric acid and place the hot dish into jars.

Next are 2 options: sterilize (1 liter jars - a third of an hour, 0.5 liter jars - 12 minutes); or wrap it up and let it cool. In any case, the snack will last a long time at room temperature. Winter snack is ready!

Now you know how to make a canned salad with beans, eggplants, tomatoes, and cucumbers. Simple and clear recipes with photos will appeal to beginners, and the best ways to prepare salads at home with red or green beans and croutons, chicken, and nuts will not leave even experienced housewives indifferent, who will be able to please their household and guests with a new dish for the holiday table, and decorate it in winter New Year's table with hearty dishes and snacks.

Beans are a source of protein, a valuable and nutritious product, but, unfortunately, undeservedly neglected by housewives. You rarely see it in home canning. However, there are many recipes called “Salad with beans for the winter”; they are fun and easy to prepare. How nice it will be to open a jar of salad in winter and delight your guests with a delicious dish! All that is needed for this is a good mood, a little work and strict adherence to the cooking technology.

Beans are a source of protein, a valuable and nutritious product.

Contains a huge amount of protein, it preserves vitamins that the body needs so much in winter.

To properly prepare this salad with beans, you need to:

three standard glasses of dry beans;
5 medium sized onions;
1 kilogram of fresh tomatoes;
7 grams of allspice ground pepper;
half a small spoon of regular black pepper;
½ tablespoon of 9% vinegar essence;
2 large tablespoons of vegetable oil;
5 small bay leaves;
45 grams, salt.

How to cook:

The washed beans should be filled with clean water. In the morning, drain the water and cook in fresh water.
Fry finely chopped onion in a frying pan until it turns golden.
Wash the tomatoes, pierce them in 5-6 places, keep them in boiling water and remove their thin skins. Mash the tomatoes to a puree consistency. Salt it to taste.
Add fried onion to the resulting juice and simmer over moderate heat until tender.
Next, add the specified amount of salt, bay leaf and sugar, and after 5 minutes, add the beans. Cook for approximately 10 minutes.

Transfer the salad into sterile and dried jars and roll up.

Beans with vegetables (video)

Salad with vegetables and beans for the winter

Eating this salad will give the body strength and provide the vital energy it needs during the cold season.

Necessary:

half a kilogram of dry white beans;
250 g tomato paste;
½ kg red carrots;
150 ml sunflower oil;
in a volume of 500 grams;
about 0.75 kg of sweet pepper;
700 ml of clean water;
a tablespoon of iodized salt and two sugar;
spices - to taste

Eating this salad will give your body strength.

How to cook:

The legumes are soaked in water overnight.
In the morning, drain the water, add fresh water again and cook over moderate heat. After boiling, cook for another half hour. Transfer the finished beans to a colander and get rid of the remaining water.
Coarsely grate the peeled carrots and place them in a saucepan.
Also add the onion, cut into half rings, with the vegetables.
The washed pepper must be cut into strips, having previously cleared it of seeds. Transfer to container with beans.
Tomato paste is diluted with fresh water and added to vegetables.
Next, the pan with the contents should be placed on the fire and boiled. Then add sunflower oil, sugar, spices, salt. The salad is cooked over low heat.

At the end, the hot dish is placed in sterile jars and rolled up.

Salad with mushrooms and beans for the winter

Vegetarian food lovers will love this appetizer, and it will also help add variety to the menu.

Necessary:

kilogram of fresh beans;
boletus (champignons) – 1.5 kg
sunflower oil – 180 ml
3 kilograms of fresh tomatoes;
1.5 kg of peeled carrots;
100 grams of vinegar essence;
10 grams of sugar powder;
a pinch of salt;
4 peppercorns.

Vegetarian food lovers will love this snack.

How to cook:

Soak and leave the beans for 12 hours (or overnight).
Then rinse, fill with clean water again, and then put it on the fire for an average of 50 minutes.
Place the beans in a colander and drain all the water.
Remove the roots from the mushrooms, leaving about 2-2.5 cm on the stem. Afterwards, rinse well. If boletus is chosen for preparation, it is better to cook them whole. The champignons need to be cut.
Make 5-7 punctures in the tomatoes and scald with boiling water. Next, remove the skins from them. Grind the pulp in a meat grinder.
The carrots should be grated, preferably coarsely.
Place vegetables in a saucepan with mushrooms and be sure to add sunflower oil, salt and sugar powder. Season with peppercorns.
Simmer the mixture with vegetables for 30 minutes over low heat.
Then add beans to the pan and simmer for the same amount of time.
After adding vinegar, simmer for another 5 minutes.

The finished salad is placed in prepared jars and rolled up.

Salad with cabbage and beans for the winter

Vitamin C-rich cabbage with vegetables that retain many minerals and vitamins during heat treatment will become desirable dishes on the table of any housewife.

Necessary:

500 g dry white beans;
a head of cabbage weighing 1 kg;
5 kg of hard tomatoes;
bell pepper – 1.5-2 kg;
2 kilograms of regular onions;
1 kg carrots;
700 ml vegetable oil;
80-90 ml table vinegar 9%;
Sugar and salt - to taste.

It turns out very tasty

How to cook:

Prepared beans must be soaked in cold, clean water for 10 hours.
Change the water in the morning and cook the beans.
Use a blender to prepare juice from tomatoes.
Cut the peppers and carrots into strips, preferably thin.
Onions and cabbage are finely chopped.
Place all the vegetables in an enamel pan, add the specified amount of vegetable oil, sugar and salt. Next put on fire. Boil and cook for about 20 minutes.
Add beans and vinegar. Cook for another 10 minutes.
Place salad in sterilized glass jars. Roll up.

Winter salad with beans for the winter

Bright, fortified, with a wonderful aroma and taste - this salad will please the eye and quench your appetite.. And the ingredients it contains, which can fight loss of strength, depression, diabetes and hypertension, will become real helpers in promoting health and improving immunity.

To prepare winter bean salad you need:

one kilogram of beans;
500 g fresh red pepper (bell pepper);
½ kg of onions;
3 kg of fresh tomatoes;
half a kilogram of young carrots;
medium bunch of parsley;
2 faceted glasses of granulated sugar;
2 large spoons of peppercorns;
200 ml (lean) sunflower oil;
30 grams of peeled garlic.

Bright, fortified, with a wonderful aroma and taste - this salad will please the eye and quench your appetite.

How to cook:

Beans should be soaked for 8-10 hours.
Carefully drain the old water and add fresh water, put on fire.
Carrots and peppers are cut into small strips.
It is best to cut the onion into thin half rings.
All tomatoes should be cut into small slices.
Chop the garlic and parsley with a knife.
Pour oil into a pan, add carrots and onions. Put the mixture on the fire and simmer for 15 minutes over low heat, stirring gently all the time.
Add chopped tomatoes, sugar powder, sweet pepper slices and a little salt to the vegetables. Simmer on the stove for another 10 minutes.
Add the garlic and, uncovered, cook for at least another 20-25 minutes. The fire should be small.
At the end, add the beans and parsley and continue cooking for another 10 minutes.

Place the prepared dish into jars. Roll up.

Salad "Beans" for the winter

Protein, fiber, present in abundance in this dish; The tomato included in the composition, which is rightly called the vegetable of love for life, will diversify the table and take care of health.

The composition of the Bean salad includes the following products:

dry red beans - 6 standard glasses;
kilogram of red carrots;
1 kg of regular onions;
3 kg medium sized tomato;
200 grams of sugar;
one kilogram of red sweet pepper;
2 tablespoons of salt (tablespoons);
80 ml acetic acid;
150 ml sunflower oil.

How to cook:

Soak large red beans in clean water for 12 hours or overnight. Then drain it, add fresh water and cook.
Chop the onion.
Grate the carrots on a medium or coarse grater.
Fry the prepared onions and carrots in vegetable oil, covered, so that the vegetables are stewed. Braising time: 30 minutes.
Add tomatoes cut into small slices.
Cut the sweet pepper into strips. Place in a frying pan.
Add salt. Sprinkle with sugar, pour in vinegar.
Place the beans in a container.
Simmer for about 1 hour.
Place the salad in a sterile container. Roll up the lids.

The prepared salad is eaten both as an independent dish and as a side dish. You can use it to make delicious solyanka or bean soup.

Atlant salad with beans

The salad with the original name is easy to prepare, tastes great, and is rich in nutrients.

Necessary:

3 standard cups of legumes;
3 kg red firm tomatoes;
one kilogram each of onions and red carrots;
one kilogram of fresh bell pepper;
2 faceted glasses of vegetable oil;
2 small spoons of table or balsamic vinegar;
two medium spoons of salt;
1.5 tablespoons of powdered sugar.

How to properly prepare Atlant salad:

Cook the beans, pre-soaked for 10-12 hours, until half cooked.
Grind the tomatoes in a meat grinder.
Cut carrots, onions and peppers into cubes.
Place the beans and other vegetables in a saucepan, then mix everything carefully.
Add salt, vegetable oil and granulated sugar to the container.
Put on fire for 1 hour. Add vinegar before finishing cooking.
Remove from stove. Place in sterilized glass containers and seal for the winter.

How to cook lobio for the winter (video)

When preserved, it retains its beneficial properties and is a great help in the winter. It must be consumed by children and adults for the full development and maintenance of immunity. Recipes for beans for the winter are very diverse. It is served in tomato with vegetables, as a salad and as a ready-made fry for borscht. In addition to it, bell peppers, onions, garlic, tomatoes, herbs, as well as salt, citric acid, various spices and seasonings are usually added to salads.

The five most commonly used ingredients in recipes are:

In winter, such a treat can be served for a regular dinner or on a holiday table. Ready-made roasts are also suitable for various soups, vegetable stews, main courses and meat casseroles. Closing the beans yourself is not difficult. However, you should know that in order to prevent the twists from deteriorating, you must strictly follow all the requirements and recommendations specified in the recipe. It is important to accurately maintain the heat treatment time, temperature, and also observe the proportions and sequence of actions.

Beans are a filling and very healthy product. Canning beans allows you to prepare a universal dish for the winter - an excellent stand-alone snack, an addition to side dishes, or a dressing for soups. It’s worth stocking up on vitamin preparations for future use in the summer to save time on cooking in the winter.

How to make bean salad for the winter

A winter appetizer with beans is a ready-made, hearty addition to a hot dish for lunch or dinner. The appetizer is served cold or warm. The preparation can be made in the form of a pate or salad, using mushrooms, cabbage, beets, tomatoes or herbs as an additional ingredient. The choice is yours. Try making snacks using our recipes and you will love them!

Bean and vegetable preparations are tasty, nutritious, and healthy. They can not only be added as a dressing to soups or borscht, but also served as a complete dish. Bean salads for the winter are very simple to prepare: just boil the beans, chop and stew the vegetables, combine the ingredients and distribute the appetizer into jars. An important point when canning homemade salad is the preliminary preparation of the main component. Experienced cooks advise pre-filling the beans with cold, clean water for 12 hours.

Bean salad recipes for the winter

A canned salad with beans for the winter contains a huge amount of protein, and thanks to additional ingredients (greens, vegetables), it compensates for the lack of vitamins and provides the body with valuable fiber. By consuming the product, you will reduce the risk of vitamin deficiency and receive additional energy, the need for which is much higher in winter than in summer. Below we describe in detail and with photos the recipes for preparing a delicious preparation.

Bean salad for the winter - recipes with photos. Delicious salads with beans for the winter

Appetizer with beans for the winter - general principles of preparation

Beans for preparing preparations are taken white, red or green. It is pre-sorted and washed. Red and white beans are soaked in water to help them cook faster. And green beans can be immediately stewed or boiled.

Mostly tomatoes are added to bean snacks. They should be ripe, but not spoiled. They are washed and the stalk is removed. Eggplant is also often found in such snacks, which also needs to be pre-processed. The vegetable should be washed, dried and cut off all excess. After cutting the eggplant into pieces, you need to soak it in salted water or simply sprinkle it with salt. This will remove the bitterness that is completely unnecessary in the appetizer.

Hot and sweet peppers, onions, mushrooms, carrots and herbs are also added to the bean appetizer. More interesting snack options include nuts, potatoes or corn.

These bean preparations can be used to prepare soups or main courses. The appetizer can be served as a hot or cold side dish.

Beans with vegetables for the winter

Recipes for bean salads are very similar; they usually differ in the ratio and quantity of ingredients. Below is a classic version of preparing beans for the winter. You can use it as an independent snack or as a dressing for first courses. If you wish, you can add more garlic or spices to the preserve, then its aroma and taste will become even brighter.

How to cook beans with vegetables for the winter?

Ingredients:

carrots - 1 kg;
salt - 30 g;
fleshy tomatoes - 2.5 kg;
white beans - 1 kg;
garlic head;
vegetable oil - 1 tbsp.;
red bell pepper - 1 kg;
sugar - 15 g.

Cooking method:

Scald the tomatoes with boiling water, after which you can easily remove the skin. Grind the fruits using a blender/meat grinder.
Boil the beans soaked for 12 hours in advance.
Remove the stems and seeds from the peppers. Cut the vegetables into strips or half rings, like onions.
The carrots must be grated coarsely, and the garlic must be pressed using a press.
Heat the oil in a thick-bottomed pan, place the tomato mass and beans here (pre-drain the water into the sink). The food should be simmered over low heat for an hour.
Separately, fry the onion with carrot shavings, add the fry to the tomato-bean mixture.
Season the salad with spices, boil for another 20 minutes, add crushed garlic at the end of cooking.
After 3 minutes, remove the container from the stove, place in a sterilized container, and seal with lids.

Appetizer with beans and mushrooms for the winter

Product composition:

1 kg of mature dry beans;
410 g champignons;
20 g garlic;
four onions;
100 g walnuts;
100 ml sunflower oil;
a pinch of ground black pepper;
coarse salt to taste;
35−40 ml table vinegar 9%.

Cooking process:

First, soak the beans in warm water for 4-5 hours. If desired, this is done overnight. Then rinse and fill the pan with water. Cook until soft. Then strain off the entire broth and let the beans cool.
Peel and rinse the garlic and onion. Let's cut it finely. Fry in sunflower oil (30 ml) in a frying pan.
We clean and wash the champignons by hand under running water. Gently squeeze them with your hands and cut them into thin slices. Place in a separate frying pan and fry without oil until all the moisture has evaporated. There is no need to fry any longer.
Place the walnuts in a dry frying pan and fry until the dark skin begins to curl. Next, place the nuts on a plate and peel them by hand. Discard the peel and place the nuts in a blender bowl. Grind for 2-3 seconds. By the way, a regular meat grinder is also suitable for grinding.
Add legumes, onions with garlic and mushrooms to the nuts. Grind to a puree-like consistency.
Place the puree in a saucepan and add salt, pepper and all the remaining oil. Simmer the mixture until evenly heated and add vinegar. Stir and simmer for another 3-4 minutes.
Place the pate appetizer with beans into sterilized jars and cover with lids. Sterilize the workpiece in moderately boiling water in a saucepan. The time for additional sterilization depends on the volume of the jar. For half a liter containers, 15 minutes is enough. We take out the jars and close them tightly. We put it first in a warm place to cool, and then in a cool place for storage.

Tomato appetizer with beans for the winter

Product composition:

2 kg of ripe tomatoes;
1 kg beans;
half a kilo of sweet pepper;
400 g onions;
200 ml sunflower oil;
a bunch of parsley;
20 g granulated sugar;
200 ml sunflower oil;
salt to taste;
3−4 peas of allspice;
35−40 ml table vinegar 9%.

Cooking process:

Wash the beans in a cup of water and leave in the water overnight or for 4-5 hours. When the grains have swollen well, wash them again and let them cook until semi-soft. Separate from the broth.
In the meantime, we process the sweet peppers and other vegetables. We wash the tomatoes, cut out the place where the stalk was, and cut into slices. Remove dry skins from the onion and cut into half rings. Cut out the seed capsule from the pepper. We cut the pepper into thin strips. We sort the parsley by hand, rinse it in water, and chop it on a cutting board.
Place the chopped vegetables in a clean saucepan and add oil. Place on moderate heat. Season with salt, sugar and allspice peas. Stir and simmer uncovered until half cooked. Add the beans and herbs and simmer for 15-20 minutes. Stir to ensure even cooking. Add vinegar. After 3-4 minutes, remove from heat.
Place the snack in clean, sterilized jars and seal with lids. Remove to cool.

Green bean salad for the winter

Green beans are a storehouse of microelements, proteins, and vitamins. In addition, it is very tasty and easy on the digestive system. Green bean salad for the winter can be prepared according to different recipes, but, as a rule, the main component is supplemented with a set of seasonal vegetables. Winter preparation with green pods, sweet bell peppers and sweet and sour tomato sauce turns out very bright, fresh, rich. In winter, such an appetizer will serve as an excellent addition to fish or meat dishes.

How to preserve salad?

Ingredients:

onions - 3 pcs.;
sunflower oil - 1 tbsp.;
carrots - 4 pcs.;
ripe tomatoes - 1 kg;
sugar - 1 tbsp. l.;
green beans - 1 kg;
salt - 1.5 tbsp. l.

Cooking method:

Sort the pods, rinse with water, and dry with paper towels. Trim the ends on both sides, then chop the beans into small pieces (about 3 cm).
Boil the legumes in lightly salted water (this will take 10 minutes), then drain the component in a colander, allowing the water to drain.
Tomatoes should be cut into small cubes, carrots should be grated, onions should be finely chopped into half rings.
Next, you need to fry the carrots and onions in oil, turning on medium heat.
Combine beans with fried vegetables and tomatoes, add butter, salt, sugar.
Simmer the mixture for 40 minutes over low heat, stirring it frequently.
Let the finished salad cool slightly, then distribute into glass containers and roll up the lids.

Beetroot appetizer with beans for the winter

Product composition:

half a kilo of young beans;
1 kg beets;
1 kg carrots;
half a kilo of onions;
1 kg of ripe tomatoes;
250 ml sunflower oil;
3−4 tbsp. l. table vinegar 9%;
two pinches of ground pepper;
40 g sugar;
40 g salt.

Cooking process:

We wash young bean grains in water. Let it cook until almost done.
In a separate pan, cook the beets without peeling them. After this, fill the root vegetables with cold water and peel them. Grate it. Mix with vinegar and cover with a lid.
While the food is cooking, peel the carrots, tomatoes and onions. We chop the vegetables thinly, but not too small. For carrots we use a grater. Transfer the vegetables to a pan for stewing and add sunflower oil. Add sugar, salt and pepper powder. Stir and simmer until the vegetables are soft.
Add beets and beans pickled with vinegar to the salad. Stir and simmer for a little less than 10 minutes.
Remove the bean appetizer from the stove and place it in sterilized glass jars. Seal with lids treated with boiling water and place in a warm towel to cool.

Vegetable snack with beans for the winter

Product composition:

kilogram of beans;
three kilograms of tomatoes;
half a kilo of onion;
half a kilo of carrots;
15 g granulated sugar;
salt to taste;
3 tbsp. l. table vinegar 9%.

Cooking process:

Fill the bean grains with cool water and leave for 3-4 hours. Rinse and leave again for an hour. Fill with new water and boil until tender.
We clean the vegetables according to the recipe list and rinse them under running water. Next, cut the onion into thin quarter rings, grate the carrots, and grind the tomatoes into puree. Place vegetables in a saucepan. Add butter, sugar and salt. Place on moderate heat to simmer. Be sure to stir so that the bottom does not burn.
When the vegetables are ready (to test), add the beans and vinegar. Simmer for another 10 minutes and remove from heat.
Distribute the snack into sterile jars and close with sterile lids. After the jars have cooled, we put them in the basement until winter.

Winter appetizer with red beans

vegetable appetizer with beans for the winter without sterilization, step-by-step photos

To preserve 3 half-liter jars of this snack we will need:

beans - 1 half-liter jar
sweet pepper - 0.5 kg
carrots - 0.5 kg
onions - 0.5 kg
salt - 1 tbsp. l. with a slide
sugar - 100g.
Sunflower oil - 200 ml.
vinegar 9% - 3 tbsp. l.
drinking water - 0.5 l.

Method for preparing beans for the winter: Wash the beans and soak in cold water for 12 hours. After this, measure out the required amount.

Cook the pre-soaked beans until almost done.
Peel sweet peppers from stalks and seeds with pulp,
Rinse thoroughly under running water and cut into cubes.
Peel the carrots and grate them on a grater (large, for Korean carrots). Fry it in vegetable oil until half cooked.
Peel the onions and cut into rings (if the onions are large, you can also use half rings). Fry it in vegetable oil until golden brown.
In a saucepan, mix water, salt, sugar left over from frying, sunflower oil and vinegar, bring to a boil.
Place all prepared vegetables and beans into the boiling marinade.
With constant stirring, simmer the appetizer for about an hour.

Immediately place the hot snack into sterile half-liter jars, cover with sterile metal lids and roll up. Turn the cans of snacks over onto the lids and wrap them in a blanket until cool.

Store the bean snack for the winter in a dark and cool place.

Appetizer with beans and cabbage for the winter

Product composition:

half a kilo of beans;
half a kilo of sweet pepper;
two kilograms of red ripe tomatoes;
410 g carrots;
four onions;
410 g white cabbage;
one glass of sunflower oil;
4 g ground pepper;
salt to taste;
one tbsp. l. granulated sugar;
80 ml table vinegar 9%.

Cooking process:

We start by processing the beans. Rinse it and cook until tender in plenty of water. If the water evaporates before the grains are soft, add more. We only use hot water. We separate the finished grains from the broth.
We clean the vegetables for the recipe from all excess and rinse in running water. Now cut the pepper, onion and cabbage into strips. We pass the carrots through a grater, and grind the tomatoes into puree.
Place the vegetables in a pan and begin to simmer. Add oil. Salt, pepper and sweeten the vegetable mass to your own taste. Stir occasionally.
After about half an hour, add beans and vinegar to the vegetables.
After another 10 minutes, remove the pan from the heat and immediately transfer it to sterilized jars. Cover the preserves with lids and leave until cool.

Recipe - Eggplant appetizer with beans for the winter

Product composition:

320 g beans;
two kilograms of eggplants;
kilogram of ripe tomatoes;
290 g carrots;
310 g sweet pepper;
15 g garlic;
50−55 g granulated sugar;
a pinch of ground coriander;
one glass of sunflower oil;
Coarse salt to taste.

Cooking process:

We start by preparing all the products according to the list. Soak the bean grains for a couple of hours and boil until tender. We clean and wash the remaining vegetables. Cut the eggplants and peppers into medium-sized cubes. Grind the tomatoes and garlic into a paste.
Mix vegetables in a saucepan to prepare a bean snack. Place on moderate heat and cook at a low simmer. Add butter, coriander, sugar and salt to your taste. If desired, we can add your favorite spices or seasonings. Stir constantly.
After 10-13 minutes, add the bean grains strained from the broth. Cook the appetizer until ready. Add vinegar. The taste should be sweet and sour, without pronounced acidity.
After 5-6 minutes, put the salad in jars and preserve it.

Beans in tomato sauce

This salad is very similar to store-bought beans, which housewives often buy for borscht. However, due to the fact that tomatoes with pulp are used instead of tomato juice, the sauce is thicker.

To make 4.5 liters of canned bean salad, you should:

Boil a kilogram of beans.
Peel three kilograms of tomatoes, after dousing them with boiling water, and grind them using a meat grinder.
Pour the tomato mixture into a large saucepan. Pour salt (1 tbsp) and twice as much sugar, 1 tsp each. allspice and black pepper and 4 bay leaves. Cook for 30 minutes.
After half an hour, put the finished beans in the cauldron and simmer everything together for 10 minutes.
Pour the salad into jars and roll up.

Greek salad with beans

Traditionally, red beans and chili peppers are used to prepare this appetizer in the amount necessary to make the salad spicy. For those who do not like hot dishes, you can add very little chili for taste. Greek winter salad with beans turns out to be very tasty, and red fruits and vegetables make it also festively beautiful.

First of all, you need to prepare the beans:

Soak 1 kg of red beans in water for 12 hours (during this time the water should be changed 3 times):
pour the swollen beans into the pan, add new water and let it boil;
change the water and cook for 30-40 minutes until the beans are half-cooked;
Place the beans in a colander to drain all the liquid.

Now start preparing the vegetables:

Now you can start preparing the canned salad with red beans:

Bean salad with beets for the winter

A jar of this snack will not only serve as a tasty side dish for mashed potatoes, but will also help out when preparing first courses. For the winter, beet salad with beans can be added to borscht instead of fresh vegetables. The specified amount of ingredients should yield approximately 6.5 liters of finished product.

Step-by-step preparation:

Boil 3 tbsp. beans. You can take sugar beans - they are not very large, but cook quickly.
Wash beets (2 kg) well and also cook.
When it has cooled, peel it and grate it on a coarse grater.
Grate two kilograms of raw carrots on the same grater that was used for the beets.
Cut two kilograms of onion into half rings.
Coarsely chop tomatoes (2 kg) with skins.
In a frying pan, fry onions, carrots and tomatoes one by one.
Place all the ingredients in a large cauldron, add 500 g of oil and boiled water and 150 g of vinegar. Add a glass of sugar and salt (100 g).
Stir the mixture with a wooden spatula, let it boil and simmer for half an hour.
Place in a glass container and preserve.

Bean salad with zucchini

Beans, although healthy, are a little heavy food for the stomach. To make the appetizer lighter, you can add young zucchini or zucchini to it and make a winter salad with beans and zucchini.

For the salad you will need:

2 tbsp. sugar beans;
1 liter of tomato juice;
3 kg of zucchini;
200 g butter;
500 g bell pepper;
a glass of sugar;
to taste - salt and pepper;
1 tbsp. l. vinegar.

Soak the beans overnight and boil until tender the next day.
Cut the zucchini into large cubes so that they remain whole during cooking. You don’t have to cut off the peel if the vegetables are young.
Cut the pepper into not very thick slices.
Place the chopped vegetables in a large cauldron, pour tomato juice on top and simmer for 40 minutes (over medium heat). During this time, the juice released by the zucchini will evaporate. Next, turn on the burner and simmer the salad for 20 minutes.
When the mixture becomes thicker, add the prepared beans, butter and sugar (salt and pepper to taste). Boil for another 10 minutes and add vinegar. After 2 minutes, turn off the burner, put the salad in jars and roll up.

A salad with beans for the winter is not only a hearty appetizer, but also an excellent preparation for first courses, which will help you cook them quickly. Experiment, add other vegetables to the beans, and enjoy your meal!

Snack with beans for the winter - tricks and useful tips

To keep snacks longer, it is better to pre-sterilize the jars. This can be done over the steam of a regular kettle, pouring boiling water over it or putting it in the oven. You can simply put the bean mixture into jars and place it in a pan with a towel on the bottom and half filled with water. Boil everything together for half an hour.
To prevent the appetizer from turning into porridge, it must not be overcooked.
It's better to make a white bean snack. It cooks much faster, which makes the dish more tender.
If the appetizer is prepared from different types of beans, then it should be taken into account that the cooking time for each bean is different.