Dishes made from canned beans in their own juice. Canned beans - product description with photo, its nutritional and energy value

Housewives do not always have enough time to prepare dry beans. It must be pre-soaked and then boiled for a long time. But canned beans can be easily and quickly used to make salads and soups, and added to stews. But is it useful? canned beans, and to what extent are all useful microelements preserved in it?

Useful properties of canned beans

If the beans are preserved according to all the standards, then they do not lose much valuable substances. It retains up to 70% of all minerals and vitamins, and that’s not enough! First of all, these are proteins and vegetable fiber. Proteins are necessary for the normal functioning of the body, and they are needed daily as a source of energy and building material for muscles and connective tissues.

For those who watch their weight and count all the calories they consume, a can of beans may seem too high in calories. But you need to take into account that it is high in fiber, which helps digestion and ultimately promotes weight loss.

In addition, canned beans are useful for the intestinal microflora; they are even recommended for normalizing metabolism.

Useful material

proteins;
carbohydrates;
cellulose;
B vitamins;
vitamin E;
iron;
zinc;
magnesium;
potassium;
phosphorus;
calcium.

The benefits of canned beans are undeniable for the cardiovascular system due to the minerals iron, potassium and sodium.

Are canned beans with additives healthy?

On sale you can see several types of jars: red, white, with the addition of tomato paste, vinegar, with fat and vegetable oil. It is most useful when, in addition to beans, the jar contains only a brine consisting of water, salt and sugar. All other additives either increase calorie content or are simply harmful.

Harm from canned beans

Harm from canned beans has been identified in inflammatory processes in the gastrointestinal tract, as well as:

for ulcers and gastritis;
with increased acidity;
for gout;
in the first months of pregnancy and during breastfeeding.

How many canned beans can you eat per day?

If there are no contraindications, then 100 grams of beans from a jar is the optimal amount.

How to cook canned beans

After opening the jar, you need to drain the brine and rinse the beans. Store in metal can Once opened, the beans cannot be used.

Recipes for healthy dishes with canned beans

All the benefits of canned beans will be preserved with minimal or no heat treatment.

Salad with red beans and eggs

Wash and strain the red beans, add chopped red pepper, green onions, 1 pickle. Prepare the dressing: 1 teaspoon salt, 2 teaspoons crushed cumin seeds, 2 cloves grated garlic, ½ teaspoon black pepper, 2 tablespoons lemon juice, 6 tablespoons olive oil, 3 tablespoons chopped parsley. Stir and then add 4 chopped boiled eggs.

Omelette with canned beans

On olive oil fry tomatoes and onions cut into rings. At this time, beat 4 eggs with a tablespoon of cream, add salt and Bell pepper.

When the tomatoes become soft, add 2 tbsp to the pan. spoons of canned white beans. Pour in the egg mixture and cook, covered, over low heat. When the omelette is browned, sprinkle grated cheese on top, cover again and turn off the heat.

Any housewife should know how to cook bean salad, because it helps out when there is nothing to serve and you need to prepare a snack for a quick fix. It is made from ready-made ingredients, but gourmets can can their own beans at home, choosing their favorite spices. If you use boiled, the dish will have a more delicate taste.

Red bean salad recipes

A simple recipe for red bean salad can be found anywhere, because this dish has many variations. The basis for the dish is beans: canned, in oil or in tomato sauce, or boiled. Some housewives make preparations at home. However, in order for you to succeed delicious salad made from red beans, you need to take a responsible approach to choosing the remaining components. Goes great with her Chinese cabbage, crab sticks, boiled potatoes, crackers and cucumbers. The dressing can be mayonnaise, sour cream with spices, olive oil.

If you buy canned food, pay attention to products from a trusted manufacturer. Can be used boiled beans: Then choose large, meaty, beautiful beans with thick skins. To make the beans more tender and softer, before cooking, heat treatment, they need to be soaked for a couple of hours (preferably overnight) in cold water. This technique will reduce the cooking time and maintain the shape and consistency of the beans; otherwise, they may boil and turn into puree.

It is better to cook without spices, so that later you can season it to taste. After cooking, be sure to rinse the beans with water, removing excess starch, and allow the liquid to drain - it is best to drain them in a colander. Before preparing the snack, wait until the beans have cooled down: if you put them in a dish hot, the beans will stick together and turn the dish into an unappetizing mass.

With crackers

Delicious and hearty dish is a bean salad with croutons, which can replace a full lunch or dinner. If you want a red bean salad with a spicy flavor, add garlic and onions. If desired, you can add ham and boiled eggs. The dressing is preferably mayonnaise, but if you want to make Lenten dish, choose olive oil. You can decorate with fresh herbs.

Ingredients:

garlic – 3 cloves;
canned red beans own juice- jar;
rye crackers - a pack;
vegetable oil– 70 ml;
onion – ½ pcs.;
mayonnaise – 50 g.

Cooking method:

Drain the liquid from the canned food and pour the beans into a salad bowl.
Cut the onion into thin rings, fry in oil until browned, add to the dish. Add pressed garlic there.
Season with salt, pepper, and mayonnaise.
Just before serving, add the crackers so that they do not have time to get soggy. Instead of store-bought croutons, you can fry croutons yourself - from rye bread, grated with garlic, Provençal herbs.

With Chiken

The chicken and bean salad is hearty and very rich in taste, which is also distinguished by its attractive appearance: a combination of red color with herbs, brown rice and white meat. Your exquisite cooking masterpiece It will definitely appeal to guests who want to know the secret of a spectacular appetizer.

Ingredients:

chicken breast – 500 grams;
Brown rice- cup;
green onions - a bunch;
canned red beans – 400 g;
hot chili pepper - pod;
white vinegar– ¼ cup;
tomatoes – 6 pcs.;
olive oil -20 ml.

Cooking method:

Boil the rice and cool.
Boil the chicken, remove bones and skin. Then cut into thin strips.
Chop the tomatoes, cut the onion into rings and the pepper into strips.
Drain the juice from the canned food and rinse thoroughly under running cold water.
Combine all ingredients, season with vinegar and olive oil. Add salt to taste.

Sausage

Original taste distinguishes bean salad and smoked sausage from all other species. The savory smoky aroma typical of smoked meats awakens the appetite, and the combination of hearty beans, meat and mushrooms creates a hearty dish. In addition, the spicy aroma of the spices provided in this recipe will perfectly warm you up. winter time. The dish will be an excellent appetizer with a glass of dark beer.

Ingredients:

semi-smoked sausage– 0.35 kg;
pickled chopped champignons - jar;
a mixture of black and white pepper - a pinch;
olive oil – 20 ml;
garlic – 0.5 cloves;
mayonnaise – 50 ml.

Cooking method:

Cut the sausage into cubes, combine with canned goods, previously drained in a colander. If you want to cook less fatty dish, choose ham or smoked brisket.
Season the mixture with olive oil, crushed garlic, ground pepper and mayonnaise.
When serving, garnish with herbs if desired.

With tomatoes

Thin spicy taste The salad with beans and tomatoes has a hint of sweetness. It is preferable to use cherry tomatoes in it, since the attractive appearance of small tomatoes will make it not only tasty, but also beautiful dish. The memorable aroma of olive oil, rich in the tartness of rosemary and with a light citrus aftertaste, will highlight the taste of the main components.

Ingredients:

cherry tomatoes – 15 pcs.;
canned red beans – 200 g;
parsley - a bunch;
olive oil – 45 ml;
garlic – 3 cloves;
rosemary - sprig;
sugar - a pinch;
lemon juice – 25 ml.

Cooking method:

Make a fragrant dressing: chop the garlic and add it to the olive oil along with the rosemary. Heat the mixture slightly over the fire, then leave for half an hour. Then remove the rosemary sprig.
Add sugar, lemon juice and other spices there.
Cut the tomatoes in half, chop the greens, mix with canned food.
Season with oil and spices and leave for 10 minutes to soak the appetizer, then serve.

Tbilisi with beef

Popular Georgian dish is the Tbilisi salad with red beans and beef, which is distinguished by the specific taste of national spices. Khmeli-suneli seasoning, cilantro and walnuts add to the dish refined taste and a recognizable aroma. In addition, the combination of meat and legumes creates a satisfying dish that can easily replace lunch or dinner.

Ingredients:

garlic – 2 cloves;
hops-suneli – 10 g;
beef – 0.2 kg;
canned red beans - can;
red onion – 1 pc.;
bell pepper – 1 pc.;
walnuts – 50 g;
cilantro - a bunch;
olive oil – 75 ml;
wine vinegar – 15 ml.

Cooking method:

Boil beef (it is better to choose fillet), cool, cut into cubes.
Cut the onion into half rings and place in boiling water for two minutes to soften.
Cut the paprika into strips, chop the garlic and cilantro. Walnuts chop in small pieces using a knife or hammer.
Drain the canned food in a colander.
Mix all ingredients, season with salt, black pepper, khmeli-suneli.
Season with a mixture of olive oil and wine vinegar.

With mushrooms

A bean and mushroom salad has a pleasant, recognizable taste, for which you can use champignons, chanterelles, oyster mushrooms or porcini mushrooms. During the season, any mushrooms that you pick yourself or buy at the market are suitable. It is better to choose olive oil as a dressing for the dish, so as not to interrupt the subtle taste of the main components with mayonnaise. Onions, herbs, and boiled eggs will complement the appetizer well.

Ingredients:

mushrooms – 500 g;
raw red beans – 150 g;
onion – 2 heads;
egg – 2 pcs.;
vegetable oil – 30 ml.

Cooking method:

Soak beans cold water for 4 hours. Then boil until tender (about an hour), drain in a colander, and cool.
Chop the onion and mushrooms and fry in oil until the moisture has completely evaporated.
Boil the eggs, grate, place on the bottom of the salad bowl. Place the remaining ingredients on top, seasoned with salt and pepper.
Season with oil and serve with herbs.

With liver

Another hearty dish that saturates the body well is bean salad with liver. For this you can use pork, chicken or beef by-products, which should be cleared of films and then boiled until tender. The combination of carrots, onions and spices will make the dish more aromatic and juicy. You can top up your snack traditional mayonnaise or natural yoghurt with spices if you are on a diet.

Ingredients:

red beans - a glass;
chicken liver – 0.2 kg;
carrots – 3 pcs.;
onions – 2 pcs.;
red pepper - a pinch;
mayonnaise – 50 ml;
butter – 20 g.

Cooking method:

Boil beans until tender, drain, season butter.
Cut the liver into pieces, sauté in oil, add chopped onion and grated carrots. Salt and pepper.
Mix all ingredients in a salad bowl, season with mayonnaise.
Serve with parsley.

With corn

A simple recipe A quick recipe is a bean and corn salad, the secret of which is to use only canned products. This dish can be prepared in a matter of minutes, so it is recommended to include it in daily menu or submit unexpected guests, you can even cook it outdoors like quick side dish to the barbecue.

Ingredients:

cervelat – 0.3 kg;
canned red beans - can;
canned corn - can;
green pea- jar;
mayonnaise with olive oil – 50 ml.

Cooking method:

Open all canned food and place in a colander.
Cut the cervelat into strips. If desired, you can replace it with any smoked sausage, ham, brisket, or even abandon the meat component altogether.
Season the dish with pepper and mayonnaise.
It is not necessary to add salt, because the spices contained in canned food will provide bright taste on their own.

Salad with beans and cheese

Delicious dietary dish will become a salad with beans and cheese if you season it not with mayonnaise, but with sour cream or natural yogurt with lemon juice. Thanks to the combination of hearty legumes, spicy tomatoes And gourmet cheese the appetizer looks great, has a subtle aroma and rich taste. It is perfect as a light snack.

Ingredients:

canned red beans – 0.4 kg;
tomatoes – 2 pcs.;
cheese – 85 g;
garlic – 2 cloves;
parsley - a bunch;
mayonnaise – 50 ml.

Cooking method:

Drain the brine from the canned food and rinse with running water. Allow moisture to drain.
Cut the tomatoes into cubes, grate the cheese coarsely, press the garlic through a press, chop the parsley.
Mix all ingredients, season with salt and pepper.
Season with mayonnaise.
When serving, garnish with parsley, boiled carrots or boiled quail eggs optional.

Prepare other recipes as well.

Video

Well, now - the recipes. And I'll probably start with the soup.

Bean soup

Required:

Broth – 2 liters

Potatoes – 2 pcs.

Carrots – 1 pc.

Onion – 1 head

Sausages – 3 pcs.

Beans, canned with vegetables – 1 can

Preparation:

Peel the carrots and onions and finely chop them. Sauté vegetables in vegetable oil.

It is better to take smoked sausages for this soup, but smoked sausages or sausages are also suitable. Cut them into thin slices and add them to the frying pan with the vegetables. Fry for about 5 more minutes.

Peel the potatoes and cut them into slices. Bring the broth to a boil and add the chopped potatoes. Cook until almost done.

Add the resulting fry and canned beans to the pan. Let the soup simmer low heat another 10 minutes. A couple of minutes before readiness, add chopped herbs. By the way, it goes very well with legumes. This soup can be served with sour cream.

Well, now let's move on to the hot stuff.

Meatballs in tomato sauce

Required:

Minced meat – 500 g,

Boiled rice – 3 tbsp. spoons,

Egg – 1 pc.,

Onion – 1 head,

Garlic – 2-3 cloves,

Vegetable oil – 2 tbsp. spoons,

Tomato juice – ½ liter,

Canned beans with vegetables – 1 can.

Preparation:

Mix the minced meat with rice and egg and make small balls from it.

Peel the onion and garlic, chop finely and fry in vegetable oil in a deep frying pan. When they are fried a little you need to add tomato juice and bring to a boil.

Carefully place the meatballs into the boiling tomato sauce. The sauce should cover them about halfway. Let the meatballs simmer for 10 minutes over low heat. After that we turn it over meat balls and simmer them on the other side for 10 minutes too.

Place the canned beans in the frying pan between the meatballs and let them warm up thoroughly.

This dish is served hot. It does not require a side dish.

This is a “quick and tasty” dish. It’s very easy to prepare and literally takes minutes.

Required:

Chicken fillet – 500 g,

Beans, canned with vegetables – 1 can,

Vegetable oil, salt, herbs.

Preparation:

Cut the chicken fillet into small pieces and fry in vegetable oil until golden brown.

Add canned beans to the chicken and simmer everything together for about 10 minutes. You can also add it with beans canned corn or green peas.

That's all! Serve sprinkled with herbs. This dish will take less than half an hour to prepare.

Country-style chili

This dish is prepared from only canned food and fresh vegetables, so it is ideal for camping conditions and for a summer house, especially if it does not have a refrigerator.

Required:

Any stew - 2 cans,

Canned corn – 1 can,

Canned beans with vegetables – 1 can.

Fresh tomatoes, hot peppers, garlic and herbs.

Preparation:

Place the stew in a frying pan and bring to a boil. Add beans and corn to the same pan and heat everything together for 5 minutes.

Cut the tomatoes into small slices. Hot peppers and peel and finely chop the garlic (if you don’t like it spicy, you don’t have to add pepper). Add vegetables to the pan and simmer for another 5 minutes.

Finely chop the greens and add them to the ready dish. It must be served hot.

Of course, these are not all the dishes that can be prepared with canned beans, and each housewife will probably come up with something of her own. And I hope that this collection of recipes will help you with this.

Canned food is a fairly practical and profitable type of food in many respects. Firstly, they are not particularly expensive in most cases, and you can always get a cheaper option. Secondly, canned product does not require additional processing - this delicacy is already ready to eat. Finally, thirdly, canned food, whether fish or vegetable, is combined with a considerable amount of food. But have you ever thought about the benefits or potential harm such delicacies? If not, read this article - it will help you dot all the i's on this important issue.

Product Features

Canned beans are perhaps the most reliable option for storing fruits. legume. However, not every fruit can be used for this type of processing. The size of beans suitable for canning is specified in GOST. It says that it should vary from 0.04 to 1 cm. This rule is determined by the cooking time of the beans: the cooking time for large beans is 1.5 times longer than for small beans. In other words, failure to comply with the requirements for calibration can lead to the accumulation of toxins in large fruits of the culture and the overcooking of small fruits.

There are mainly two types of canned beans, different from each other in shade: red and white. Both of them are common in the CIS countries, including Russia. White beans are characterized by more delicate taste and consistency, but red beans have a denser texture.

Composition of canned beans

It is usually indicated on the label pasted on the jar of treats. Therefore, the contents of a container with beans are easy to study, without being able to evaluate it visually and through direct tasting. Canned beans consist of the legume itself, water, sugar, salt and a preservative - acetic acid. Cans of red beans may contain tomato paste. Other additives, namely components of a synthetic nature, such as flavors, stabilizers, dyes, flavor enhancers, soy protein, etc. are unacceptable. Their presence in the composition indicates the manufacturer’s dishonesty and low quality of the product.

Chemically, canned beans are rich in highly nutritious vegetable protein, carbohydrates, fiber, B vitamins (especially B6), E, minerals(iron, sulfur, zinc, magnesium, potassium, phosphorus, iodine, calcium, sodium). Interestingly, the composition of canned beans is not much different from that of unprocessed beans. The product retains more than 80% after canning nutrients. Canned beans contain almost no fat, but the calorie content of the delicacy is high - about 300 kcal per 100 g - due to the presence of a large amount of sugars in it.

The benefits of canned beans

Canned beans are quite beneficial for human health. Beans in tins and glass jars is primarily a source of building material and energy. Therefore, the canned product has found wide application in dietary nutrition at various diseases, as well as in the diet of losing weight. High calorie content This is not a hindrance - on the contrary, it even helps to get rid of excess weight, since canned beans give the gourmand a feeling of fullness that comes from eating a small amount of beans.

The presence of fiber in canned food allows you to solve problems at work gastrointestinal tract. Alimentary fiber beans help cleanse the body of waste and toxins, help develop beneficial intestinal microflora, enhance intestinal peristalsis, combating chronic constipation.

B vitamins contained in canned treats protect cardiovascular, nervous system from the occurrence of serious diseases, eliminate disruptions in their functioning. These biologically active substances also have a positive effect on the skin - and in tandem with vitamin E. The latter, by the way, also prevents the development of female infertility.

Canned beans normalize metabolism in the body, mainly protein and carbohydrate. Regular use Eating them helps reduce the level of “bad” cholesterol in the blood. Including canned beans in your diet will help to some extent avoid cancer, since the product contains antioxidants (tocopherol, zinc, etc.) and eliminate inflammatory processes. Beans are responsible for hematopoiesis, maintaining good hair condition, normal hemoglobin levels in the blood, excellent appetite, restoration of soft tissues and epidermis. Canned beans are an excellent diuretic, expectorant and sedative. In general, we are dealing with a real natural health resort, which can and should be used in our daily life.

Harm and contraindications of canned beans

There are some limitations to eating canned vegetable treats that should not be ignored if you want to maintain your own health. Do not indulge in beans often and too much if you have gastritis, peptic ulcer stomach and duodenum, especially during the period of exacerbation of the listed ailments, increased intestinal motility, gout, cholecystitis, colitis. Elderly citizens and children can eat the product, but in small quantities, and it must be introduced into the menu gradually. Ladies in position early stages Pregnant and lactating women should completely avoid eating canned beans so as not to harm the fetus/baby.

Rules for product selection and storage

Currently, many manufacturers produce such a delicacy as canned beans. In order not to make a mistake in choosing quality products, you must follow simple rules when purchasing canned beans.

If possible, buy canned beans in glass jars. Then you will be able to make sure whether the size of the beans corresponds to those specified in GOST and check whether the fruits retain their integrity.
There should be no sediment in the container with canned beans, the beans should have stalks, deformations, and the liquid should be cloudy in color.
Always look at the expiration date (shelf life) and manufacturing date of a product before purchasing it. The first is quite long and ranges from 6 months to 1 year. The presence of tomato paste in a can of canned beans shortens the shelf life. The reason is the content of rapid fermentation products in such canned food. Eating expired treats will lead to disastrous consequences, of which food poisoning- the softest option.
Opened jar with canned beans should be stored in the refrigerator, and no more than a few days. To avoid premature spoilage of the product, transfer the beans immediately from tin container in glass - this way you will extend their life.
Canned delicacies do not like direct sunlight. Therefore, if you do not have the opportunity to store beans in the refrigerator, place them in a cool and always dark place.
The expiration date of an unopened product can be easily recognized by a swollen lid. tin can with beans. The same symptom is observed in delicacies that have spoiled prematurely due to non-compliance with the technology for making canned food.

In conclusion, a few words about the use of canned beans in cooking. Basically, this product is combined with vegetables, especially since it takes a long time to digest in the stomach. Canned beans are added to salads, appetizers, and soups. The product also goes well with meat, beef liver, fish. Canned beans can be used as independent dish- side dish, for example.

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Do you want to normalize your state of mind and lift your spirits? Eat beans. Don't be surprised - beans are really not as simple as they seem at first glance. It contains everything that is necessary for normal human performance and functioning: a large number of starch, carbohydrates and a huge range of vitamins. No wonder it is considered one of the 10 most healthy products. Therefore, it is very important that such a product is on your table. all year round. You can cook a wide variety of beans nutritious meals. And in fresh, and after heat treatment, beans are added to salads, soups, side dishes, snacks are made with them and, of course, beans are canned for the winter.

As you know, you can can both grain and green beans. And what is very important, during the canning process, all of the beans are preserved. useful qualities. Which beans to preserve - white or red - is a matter of taste for each housewife, but appearance need to pay close attention. Bean grains should have a smooth surface, a shiny tint and be without external damage. If your choice fell on green beans, then for preservation choose small (about 9 cm), dense, juicy pods, what is called the milk stage of maturity, with an intact surface, without spots and coarse fibers, with fruits that do not form a bulge on the surface of the pod. The pods themselves should break easily with a characteristic crunch. This product is best suited for your preparations. The pods can be preserved whole or cut into pieces. Having carefully selected the product needed for preservation, you can safely begin the process itself. There are many ways to preserve beans. We will talk about very simple and informative recipes for canning beans for the winter, with which you can please your family and friends both on a weekday and at the holiday table.

Canning beans in their own juice for the winter

Ingredients:
1 kg red or white beans,
500 g onions,
500 g carrots,
250 g vegetable oil,
3 tbsp. 9% vinegar,
salt, cloves, allspice peas - to taste.

Preparation:
Soak the beans overnight, changing the water several times during this time. Then rinse the beans thoroughly with running water and boil until tender. Don't overcook it! Cut the onion into half rings, the carrots into circles, which then cut in half. Pour vegetable oil into the pan, put the onions and carrots in there, simmer for 20 minutes after boiling over low heat, then add the beans, let simmer for another 5-10 minutes, add vinegar, salt, cloves and allspice and cook for another 2-3 minutes. Then spread the mixture over clean banks, sterilize for 20 minutes and roll up. Turn the jars upside down and wrap them up.

Pickled beans for the winter “Natural”

Ingredients for 1 liter of water:
40 g salt,
40 g sugar,
1 tsp 70% vinegar,
cloves, black peppercorns, other spices - to taste.

Preparation:
Place the beans in a saucepan and cover with water. The beans should be well covered with water, as some of it will evaporate and some will be absorbed into the beans. Add salt, sugar, spices, put the pan on the fire and cook for 1.5 hours until soft. A few minutes before the end of cooking, add vinegar. Place the finished beans in sterilized jars, roll up, wrap and let cool.

Canned beans in tomato sauce

Ingredients:
1 kg beans (any variety),
3 kg tomatoes,
3 tsp salt,
2 tsp Sahara,
half a pod of hot pepper,
10 peas of allspice,
several bay leaves.

Preparation:
Soak the beans, rinsing thoroughly, for 4 hours. When it gets wet, place it in a saucepan, pour in 4 liters of water and cook over low heat, adding 1.5 tsp. salt and 2 tsp. Sahara. Don't forget to stir it from time to time. After 30 minutes, drain the beans in a colander and start preparing the tomato puree. First, peel the tomatoes by pouring boiling water over them, and then pass them through a meat grinder or grind in a blender. Place the finished puree and beans in a saucepan, add the remaining salt, chopped allspice and finely chopped hot pepper. Cook the mixture over low heat for 20-30 minutes, slightly covering with a lid and stirring from time to time. A few minutes before it's ready, add Bay leaf. Lay out finished product into sterilized jars, roll up, turn upside down and wrap. As they say, there are no friends for taste and color, but it looks more beautiful in tomato sauce white beans.

Canned white beans with dill and parsley

Ingredients:
1 kg beans,
1 kg of tomatoes,
3 bunches of parsley,
3 bunches of dill,
salt, pepper - to taste.

Preparation:
Soak the beans in cold water for 5 hours. Then drain in a colander, rinse and dry a little. Boil salted water in a large saucepan and place the beans in it. It should cook until half cooked. Ripe tomatoes grate, add salt and pepper, mix with finely chopped herbs, bring to a boil and leave to simmer over low heat. Place the beans cooked until half cooked into sterilized jars, leaving 3-4 cm to the top, and pour boiling tomato mixture over them. Cover with lids and sterilize for 80 minutes. Then roll up the jars, turn them upside down and wrap them until they cool completely.

Canned red beans with vegetables

Ingredients:
6 stacks beans,
3 kg tomatoes,
2 kg carrots,
2 kg onions,
2 bunches of dill,
1 pod of hot pepper,
500 ml vegetable oil,
2.5 tbsp. salt,
2 tbsp. Sahara,
1 tbsp. 9% vinegar essence.

Preparation:
Soak the beans overnight, then boil them for 1 hour until half cooked. Cut the onion into half rings and fry, cut the carrots into strips or grate coarse grater For Korean salads and also fry. Finely chop the greens and pass through a meat grinder hot pepper. Also mince the tomatoes, combine with fried onions and carrots and boil in a saucepan for 15 minutes, then add the beans and other ingredients to the mixture and cook for 30 minutes. After the time has passed, place the finished hot beans into sterilized jars, roll them up, turn them upside down and wrap them well until they cool completely.

Pickled green beans

Ingredients:
1 kg green beans.
For the marinade (per 1 liter of water):
1 tbsp. salt,
100 g sugar,
70 ml 6% vinegar.

Preparation:
Cut the pods into pieces and blanch in boiling water for several minutes, place in half-liter jars and fill with marinade made from water, salt, sugar and vinegar. Sterilize the jars for 15-20 minutes, roll them up, turn them upside down and leave until cool.

Capsicum green bean"Dacha secrets"

Ingredients for 1- liter jar:
600 g green beans,
2 g horseradish
50 g dill,
2 g parsley,
3 g cinnamon,
2 carnations,
5 black peppercorns.
For the marinade (per 1 liter of water):
25 g salt,
20 g sugar,
15 ml 70% vinegar.

Preparation:
Cut the pods into small pieces of 3 cm, blanch for 2-3 minutes and place tightly in jars mixed with spices. Prepare the marinade: pour water into a saucepan, add salt and sugar, boil for 10-15 minutes. Then strain it through cheesecloth and add vinegar. Fill the filled jars with marinade and sterilize: 0.5 liter jars - 5 minutes, 1 liter - 8 minutes, 3 liters - 15 minutes. Roll it up and wrap it up immediately.

Green beans with bell pepper"Darling"

Ingredients:
2 kg green beans,
250 g bell pepper,
2 bunches of parsley,
70 g garlic.
For the marinade:
700 ml water,
150 ml vegetable oil,
70 g salt,
100 g sugar,
1 stack 6% vinegar.

Preparation:
Prepare the marinade, boil and add ground garlic, chopped pepper, finely chopped herbs, stir and bring to a boil again. Peeled bean pods, if they are large, cut them into pieces; if not, leave them whole and dip them in the marinade. Stirring lightly, bring to a boil. Boil for 35 minutes until the beans sink to the bottom and are coated with the marinade. Place the finished product in jars and roll up.

Green beans “With peppercorn”

Ingredients:
1 kg green beans,
1 kg of tomatoes,
250 g garlic,
3 pods of hot pepper,
salt - to taste.

Preparation:
Peel the beans from the veins and blanch in boiling water for 1-2 minutes, then drain in a colander and dry. Pass the garlic and hot pepper through a meat grinder and add salt - 50 g of salt per 1 kg of hot mixture. Place the garlic mixture, chopped fresh tomatoes and beans. Repeat layers. Cover with a clean napkin and place a weight on top. After a week, distribute the mixture into jars, sterilize liter jars for 20 minutes, roll up and wrap until cool.

Green beans "Spicy"

Ingredients:
500 g green beans.
For the marinade:
100 ml water,
4 tbsp 9% vinegar,
1 tsp Sahara,
2 cloves of garlic,
1 tbsp. mustard with grains,
2 tbsp. vegetable oil.

Preparation:
To prepare the marinade, pass the peeled garlic through a press. Add salt, sugar, mustard to it and mix well. Pour in vinegar, water, vegetable oil and mix again. Boil the beans until tender, cool. Pack the beans into a half-liter jar and pour in the marinade. Sterilize the jar for 15-20 minutes and roll up.

Green bean salad with eggplant “Memories of Summer”

Ingredients:
1.2 kg green beans,
3 liters of tomatoes minced
500 g eggplants,
600 g sweet pepper,
1.5 stack. vegetable oil,
1.5 stack. Sahara,
3 tbsp. l. salt,
1.5 tbsp. 9% vinegar.

Preparation:
IN tomato puree pour in vegetable oil and vinegar, add salt, sugar, and boil for 15 minutes. Then add the beans and simmer for another 20 minutes. Add the eggplants cut into small pieces and boil again for 20 minutes. Then add the pepper, cut into small strips, and boil for another 20 minutes. At the end of cooking, place the salad in sterilized jars, roll up, turn upside down and wrap.

Snack of green beans and beets “I want more”

Ingredients:
700 g green beans,
500 g beets,
250 g sweet pepper,
250 g onions,
500 g tomatoes,
1 stack vegetable oil,
70 g garlic,
1 bunch of parsley,
½ cup 6% vinegar,
hot pepper and spices - optional.

Preparation:
Grate the beets on a coarse grater. Pass the tomatoes through a meat grinder, cut the beans into small cubes, finely chop the onion, pepper and herbs. Pour vegetable oil into the pan, place the onion in it and sauté for 10-15 minutes, then pour in the tomato puree, vinegar, salt, sugar, bell pepper, parsley, and garlic. Stir everything well, heat it up, add the beets and beans and boil for an hour over medium heat in a sealed container, stirring from time to time. Place the finished snack in sterilized jars and roll up.

Salad with green beans “Autumn Kaleidoscope”

Ingredients:
250 g green beans,
250 g leeks,
250 g cauliflower,
250 g zucchini,
250 g carrots,
500 g ripe tomatoes,
500 g sweet pepper.
For filling:
1 liter of water,
1 tbsp. salt,
2 tbsp. Sahara,
2 tsp citric acid,
dill seeds, garlic - to taste.

Preparation:
Cut the beans into small pieces and blanch for 1-2 minutes. Also cut the leek into small pieces, cauliflower divide into inflorescences. Slice zucchini and carrots small cubes. Blanch the prepared leek pieces, cauliflower florets, zucchini and carrot cubes for 2 minutes. Dip tomatoes and peppers, peeled from seeds, into boiling water and cut: tomatoes into thin slices, peppers into rings. Mix all the vegetables and place in sterilized liter jars. Prepare the filling: add salt, sugar, citric acid, seasonings and bring to a boil. Pour the prepared filling over the vegetables in the jars, add finely chopped garlic to each of them. Sterilize the jars for 25 minutes and seal.

Bean preparation"Simple, but tasteful." Cut off the tails of green beans on both sides and place the pods in liter jars. Place 1 tbsp in each liter jar. salt and fill the pods ⅓ full with water, close the lids and sterilize for 3 hours from the moment of boiling. Roll it up and turn it over.

Of course, canning beans will require you to invest time and effort, but every jar of beans you open in winter is great mood for the whole family!

Happy preparations!

Larisa Shuftaykina