DIY salted herring. How to salt herring at home

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.

Add beans, onions and spices to the tomato sauce (break the bay leaf 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;
ground black 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.

Have you ever cooked beans for the winter? Completely in vain! Canned beans turn out to be very tasty and satisfying, and thanks to their excellent compatibility with different vegetables, you will get a large number of all kinds of preparations. Beans for the winter can be used both as a salad and as a full-fledged side dish, which is perfect for cereals, meat, poultry and fish. Moreover, such preservation can even be used to prepare salads, soups or stews, which will allow housewives to significantly save precious time.

Canning allows you to preserve up to 70-80% of the vitamins and minerals in legumes, so beans for the winter can be considered a very healthy product. Due to the high content of minerals such as potassium, sodium and iron, beans have a beneficial effect on the functioning of the cardiovascular system, and the protein present in its composition is equal in nutritional value to meat. Why not an alternative source of protein? Beans also contain a lot of vitamin E, which has antioxidant properties, slows down the aging of the body and maintains the beauty of skin, hair and nails. Beans also help regulate blood sugar levels, normalize kidney function and reduce the likelihood of tumor formation. By the way, some scientists believe that red beans have slightly greater health benefits than white ones. Separately, it is worth noting green beans - with their nutritional composition close to the composition of white and red beans, they have a low calorie content, only 30 calories per 100 g.

You can save beans for the winter without much difficulty. First, you should sort through the legumes, removing debris and husks. Beans should be smooth and firm, while shriveled or bug-damaged beans should be discarded. Next, you need to put the beans in a bowl and fill it with cold water (for 1 kg of beans you will need 2 liters of water). It is most convenient to soak beans at night - 8-12 hours will be enough. After this, the beans need to be boiled in a saucepan with a thick bottom for 40-60 after boiling water over medium heat, until they become soft. It is recommended to salt the beans in the middle of cooking, and not at the beginning, so that they have time to boil. Well, then all you have to do is follow the instructions in the recipes that we have carefully selected for you.

Winter beans cooked in their own juice are the simplest canned food with a minimum of ingredients, which can serve as the basis for a large number of various dishes. This preparation, for which you can use both white and red beans, will become a real “lifesaver”, because you no longer have to soak the beans in water overnight and boil them in advance. It's very convenient, try it yourself!

Beans in their own juice for the winter

Ingredients:
For 6 cans of 0.5 l:
1 kg beans,
1.5 tablespoons of salt,
5 liters of water.

Preparation:
Soak the beans in water overnight to swell. Drain the water, put the beans in a saucepan, add water and boil for an hour after the water boils, not forgetting to add salt. Place the finished beans in sterilized jars and pour in the liquid remaining after cooking. Place the jars in a saucepan with water so that it covers the container by two-thirds, and sterilize within 5 minutes after boiling. Seal the jars hermetically with sterilized lids, cover the jars with a warm blanket and let cool. After this, the beans can be stored in a cool place.

Beans prepared for the winter with onions in tomato sauce are a classic canned food that will serve you well when you need to supplement your dinner with something tasty and juicy, cook soup or just have a snack.

Beans with tomatoes and onions for the winter

Ingredients:
For 4 cans of 0.5 l:
1 kg beans,
1 kg of tomatoes,
2 onions,
2-5 cloves of garlic (to taste),
2-3 peas of allspice,
2 bay leaves,
1 teaspoon 70% vinegar,
vegetable oil,
salt and sugar to taste.

Preparation:
Boil the pre-soaked beans until tender. Make a cross-shaped cut on the skin of the tomatoes, pour boiling water over the tomatoes and after a few minutes remove the skin. Cut the peeled fruits into cubes. Place the tomatoes in a frying pan and simmer for 20 minutes until a thick tomato mass is obtained. Fry the chopped onion and garlic in a small amount of vegetable oil in a separate pan. Drain the water from the beans. Add the beans to the tomatoes along with the fried onions. Grind allspice and bay leaf in a mortar or coffee grinder. Add spices to the beans, salt to taste and add sugar if necessary (if the tomatoes are too sour). Simmer for another 15 minutes. 5 minutes before cooking, add vinegar. Place hot beans in sterilized jars and seal with sterilized lids. Turn the jars upside down, wrap them in a warm blanket and let cool.

A salad of beans, bell peppers, tomatoes and eggplants will delight you with its rich taste, and the time spent on its preparation will more than pay off with the praise of loved ones.

Vegetable salad with beans for the winter

Ingredients:
300 g white beans,
4 bell peppers,
2 eggplants,
500 g tomatoes,
5 cloves of garlic,
70 ml vegetable oil,
25 ml table vinegar,
1.5 tablespoons of salt,
1.5 tablespoons of sugar.

Preparation:
Boil the pre-soaked beans in salted water. Cut the bell pepper into strips, eggplant into cubes. Cut the tomatoes into pieces and grind using a blender or food processor until smooth. Pass the garlic through a press. Pour the tomato mass into the pan. Add garlic, vegetable oil, salt and sugar. Bring to a boil, stirring. Add bell pepper, stir and simmer over low heat for 10 minutes. Add the boiled beans and simmer, stirring, for 20 minutes, adding water as needed to prevent the salad from burning. Add vinegar, mix and place the salad in sterilized jars. Seal the jars with sterilized lids. Cover the jars with a warm blanket and cool.

Are you used to cooking lecho without beans? Believe me, it will turn out even tastier with beans and will be an excellent addition to potatoes, pasta and meat.

Ingredients:
1.5 kg tomatoes,
700 g bell pepper,
150 g beans,
75 ml vegetable oil,
50 ml 9% vinegar,
4-5 tablespoons of sugar,
1 tablespoon salt.

Preparation:
Rinse the beans and soak in water overnight, then boil until tender. Cut the bell pepper into strips or cubes, mince the tomatoes or chop them using a blender. Pour the tomato puree into a saucepan, bring to a boil and simmer for 15 minutes. Add bell pepper and cook for 10 minutes. Add beans, vegetable oil, sugar and salt. Stir and cook for 10 minutes. Add vinegar, boil for 5 minutes and place the lecho in sterilized jars. Seal the jars hermetically, turn them upside down and let them cool under a warm blanket, then put them in a cool place.

Beans for the winter are not only preparations from grain beans, but also no less tasty canned green beans. Green beans are an excellent source of protein and valuable microelements, as well as a wonderful snack and additive for soups and main courses.

Pickled green beans for the winter

Ingredients:
300-350 g green beans,
10-12 black peppercorns,
1 bay leaf,
1 tablespoon 9% vinegar,
1/2 teaspoon mustard seeds,
1/2 teaspoon salt.

Preparation:
Remove the thin film from the surface of the beans and cut the beans into pieces. Pour boiling water over the beans to soften them. Fill the jar to the top with beans. Add peppercorns, mustard, bay leaf and salt. Add vinegar and pour in boiling water until it completely covers the beans. Cover the jar with a lid and sterilize in boiling water for 15-20 minutes. Remove the bay leaf from the jar and seal tightly.
If you are the happy owner of a green bean harvest, do not freeze it entirely for the winter, but prepare a delicious canned bean with bell pepper in tomato sauce from some of it. This preparation will perfectly saturate the body with vitamins and microelements. It is worth noting that adding vinegar to this recipe only makes sense if you will be storing the preserves indoors. When storing in a pantry or cellar, vinegar may not be added.

Green beans in tomato sauce for the winter

Ingredients:
1 kg green beans,
700 g tomatoes,
700 g bell pepper,
3 tablespoons vegetable oil,
3 tablespoons sugar,
30 ml apple cider vinegar,
1 tablespoon salt,
ground black pepper and ground paprika to taste.

Preparation:
Grind the tomatoes using a blender or meat grinder. Pour the resulting mass into a saucepan and bring to a boil. Add the pepper cut into large cubes, cover the saucepan with a lid and simmer for 10 minutes over medium heat. Trim the bean pods on both sides and remove the tough vein, cut into pieces about 4 cm long and add to the vegetables. Also add vegetable oil, sugar, salt and spices to taste. Stir and cook for 20 minutes over low heat. 5 minutes before cooking, add vinegar. Place in sterilized jars, cover with lids and sterilize in a pan of boiling water for about 15 minutes. Roll up the jars, turn them upside down, wrap them in a blanket and cool.

Winter beans are an incredibly tasty, healthy and nutritious snack that will be an excellent addition to any dish. Happy preparations!

For example, to make a beautiful nutritious soup Just boil the potatoes until half cooked, add frozen meatballs and add 1 jar of this salad. 15 minutes and the soup is on the table! If you wish, you can shred regular cabbage or throw in halves of Brussels sprouts or small cauliflower florets.

You can even do without meat. Due to the high content of vegetable protein, all bean options satisfy hunger well. In winter, you will spend at most 20 minutes on any hot dish using such rolls. And in themselves they are already a ready-made vegetable stew.

We close the workpieces without sterilization. Processing vegetables and boiling will take no more than 1 hour (excluding cooking legumes). Just once we tinker with the grains - and we’ll put a batch of jars to wait for the premiere. Time saving, budget composition and pleasant universal taste. Let's cook!

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Lobio with beans for the winter: a recipe based on the classics

Step by step, with an explanation of how to vary the size and flavorings to suit your needs. A proven proportion of vinegar and two ways to prepare legumes. The composition is close to the classics, contains a lot of tomatoes and sweet peppers. This means an extra beneficial boost due to the high concentration of the antioxidant lycopene.

Cooking time - 1 hour + boil the beans after soaking overnight

Calorie content of 100 grams - no more than 130 kcal

We need:

Beans (boiled) - 1 kg (to boil, take dry beans - 500 g)
Onions - 1 kg
Bell pepper - 1 kg
Carrots - 1 kg
Tomatoes - 2 kg
Salt - 2-2.5 tbsp. spoons
Sugar - 200-300 g
Vinegar, 9% - 70 ml
Vegetable oil - 250 ml

Important details:

We weigh all peeled vegetables.
The preservation yield is 5.5 liters.
It is convenient to seal it in small jars of 500-750 ml, maximum liter.
Boil the beans in advance, soaking them the night before.
Salt and sugar can be adjusted to taste. Taste halfway through cooking!

Boil the beans.

The classic step-by-step method is known to most housewives. Wash and soak overnight in cold water. In the morning, we drained the liquid and boiled it in new water - fresh and cold. We don’t add anything: no salt, no soda, as is sometimes done according to “grandmother’s advice.” To preserve grains, they are boiled without additives. After soaking, the process will take no more than 1.5 hours on medium heat under the lid.

The ideal way to boil beans

It removes the irritants that give legumes their reputation as gas-forming foods.

What are we doing?

We washed it, poured it with cold water, waited until it boiled and boiled for 2-3 minutes. Covered and allowed to cool for 1 night. In the morning, drain the darkened liquid, add fresh cold water and boil without any additives. In a slow cooker it will take up to 50 minutes, on the stove about 1 hour. And bring it to half-ready - about half an hour.

In our diet, including in winter preparations, we use only this method of preparing beans.

Chop vegetables into salad.

We crush the tomatoes in a blender or through a meat grinder.

We clean the pepper from seeds and white inclusions and cut it in half lengthwise. Cut each half into thin strips - about 8 mm. For us, it’s customary to lengthwise so that the straw is not short. But you can also chop it into cubes if you like compact pieces.

Three carrots on a coarse grater. Grater straws ala Berner are an alternative, sophisticated option. Then the carrot will be felt in the lobby as a full-fledged separate participant.

Cut the onion into small cubes - 5-8 mm.

Combine beans, tomato puree, peppers, carrots and onions in a large saucepan.

Add butter, sugar and salt. For the first time, it is better to add a smaller amount from the list of ingredients above. Then, after boiling, you can adjust it to your taste after testing.

Boil, put into jars and seal tightly.

Mix the salad, put it on the stove and bring to a boil over high heat. After boiling, cook for 30 minutes over medium heat. After 15 minutes, taste for salt and sugar and adjust to your liking.

5 minutes before the end of cooking pour in vinegar, let it boil and wait 3-4 minutes.

We will prepare sterilized jars in advance. You can put them in the oven or steam them from the beginning of processing the vegetables. There will be plenty of time. Pour boiling water over the lids for 5-7 minutes. We also pour boiling water over the ladle that we will use to pack the salad with beans.

Lay out the salad hot, straight from the stove. Reduce the heat to low and be careful when working with the boiling mixture.

Take a jar, pour a ladle of vegetable mixture with beans under the neck, screw the lids on tightly, turn them over and let them cool slowly, wrapped in a blanket.

We store as usual for long-term storage for winter preparations - a dark place, room temperature.

Secrets of taste!

If you want a spicy garlic note, add the cloves at the end of cooking. The most flavorful way to cut it is in medium pieces or slices. This will make the garlic feel better in the finished dish.

Another variation will appeal to those who love a rich tomato accent. Add 4-5 tablespoons of tomato paste along with vinegar.

Lecho with beans for the winter with frying vegetables

We need:

Bell pepper - 3 kg
Tomatoes - 2 kg
Boiled beans - 400 g (we use 2 times less dry beans)
Onions 250-300 g
Garlic - 1 small head (will fit in your fist)
Carrots - 700 g
Vegetable oil - 250 ml
Salt - 2-3 tbsp. spoons (adjust to taste)
Ground black pepper - 1 heaped teaspoon
Vinegar, 9% - 50 ml (or without it, as the author of the recipe suggests)

Below we offer you a concise video with step-by-step close-ups. The cutting is shown very clearly, and the cooking steps are presented at a comfortable pace.

Zakatka is reminiscent of lecho with large pieces of tomatoes, strips of multi-colored peppers and a rich garlic aroma. The logic of the dish is based on frying and stewing the components.

Add the ingredients to the saucepan with the oil one after another. Sauté the onion until softened, add the carrots, and heat for 2-3 minutes. Add pepper, again on the stove for a couple of minutes. Then simmer the tomatoes with flavorings (salt, sugar, ground black pepper) under the lid for about 20 minutes.

Boiled beans are the last to be stored. Simmer the fully assembled salad for another 30 minutes. At the end, pour in vinegar, heat for 2-3 minutes and place in jars while hot. We place the hermetically sealed seams upside down and wrap them until they cool.

Greek appetizer with beans “Summer Luxury”

An elegant winter version of the popular mix of tomatoes, onions and peppers. For sweetness, add carrots and hearty meaty beans. It's easy to close! Moreover, our recipe with photos step by step.

Supplies for creativity:

Boiled beans (semi-cooked) - 1 kg (this is 500 g dry)
Tomatoes - 2.5 kg
Sweet bell pepper - 1 kg
Onion - 1 kg
Carrots - 1 kg
Garlic - 10 cloves
Hot chili pepper - from half to a whole pod
Vegetable oil - 300 g
Vinegar, 9% - 3 tbsp. spoons + add to taste
Salt - 1 tbsp. heaped spoon
Sugar - 2-3 tbsp. spoons
Ground black pepper - to taste

Yield - 3 liters

Preparatory work.

Boil the beans until half cooked. Peel onions, carrots and peppers and cut into cubes. We remove the skins from the tomatoes (a cross-shaped cut at the stalk + a minute bath in boiling water) and also chop them into small cubes. Those who like a softer texture can pass the tomato pieces through a blender or meat grinder.

Combine beans with tomatoes and place on the stove. We wait for the vegetable juice to boil and simmer for 30 minutes. After 15 minutes, we start heat treatment number two. Pour vegetable oil into a deep saucepan, add sugar, salt, onion, bell pepper, and carrots. Cover with a lid and simmer for 15-20 minutes.

Add beans and tomatoes to the vegetable variety. Mix. Add vinegar and distribute throughout the entire volume of the workpiece. We taste it and decide whether the dish should be further sweetened, salted or made a little sour. Sprinkle the salad with ground black pepper, add crushed garlic and chopped chili peppers. After boiling, keep on fire for another 10 minutes.

Conservation.

Directly from the stove, place the dish into jars. Close the lids and let cool slowly under the blanket. Store away from direct sunlight, cool or at room temperature.

Salad with mushrooms and beans “Lenten hit in a jar”

One of the most delicious ensembles on fasting days is a recipe with vegetables, champignons and beans. It’s as easy to make as all the options in our selection. We roll it up almost lightly without sterilization. After all, we have repeated the elegant algorithm more than once!

Ingredients:

Champignons - 1 kg
Beans (any variety, boiled) - 700 g (350 g dry)
Tomatoes - 1.5 kg
Carrots - 700 g
Onion - 300-400 g
Vegetable oil - 150 ml

Taste accents:

Salt - 2 tbsp. spoon + try!
Sugar - 2 tbsp. spoons
Vinegar - 90 ml
Black pepper - 6 peas (or ground)
Dry spices or some fresh herbs - according to preference

Boil the beans. We need a completely ready one. Peel the tomatoes and pass through a meat grinder. Carrots, according to the classics, also need to be chopped gracefully: a large grater or a Berner with a straw attachment.

We wash the mushrooms thoroughly, but do not keep them in water. Dry them and cut them into your favorite size. Many men prefer larger ones so that the “mushroom meat” dominates the mixture. But small shredding is also interesting. There are no dogmas here: experiment!

Cut the onion into quarter rings or medium cubes. Combine it with sliced mushrooms and fry in a frying pan with a spoonful of oil for 5 minutes. Transfer the roast to a saucepan and add tomato puree, carrot chips and oil.

Simmer over medium heat for a total of 40 minutes. After 30 minutes, add beans and begin to conjure with accents. Add salt and sugar in portions, taste and adjust to perfection. Let it simmer for another 5-7 minutes and add vinegar at the very end. Three minutes on the stove - you can pack the yummy. Ladle the hot mixture into sterile jars, roll up and wrap. So we did it: quickly and easily!

We store the salad without dancing with a tambourine: out of light at room temperature. A closet in an apartment would be quite suitable.

Ideas for creativity!

This hearty bean mix is the perfect base for your search for uniqueness. Replace half of the orange root vegetable with sweet red peppers. Or remove the carrots altogether and add generous amounts of herbs. Parsley solo, classic duet with dill, trio with cilantro. Any set will fit here. And even a different cut will excite your appetite in a new way. We have already cut the carrots into thick circles, which we divided into 4 parts. Very, very!

Salad with zucchini and beans - video

Another very interesting recipe for winter bean salad based on zucchini. It also includes other standard and affordable vegetables - onions, carrots, sweet peppers, tomatoes. But the author starts from zucchini, of which there are always 2 times more, than each of the vegetable components.

By the way, in this video very interesting method of cooking beans in over-salted water. The author claims that for prepared salads this approach is the most convenient.

Bean salad with beets and carrots “Two in one”

Another ensemble with beans is a continuation of the delicious borscht dressing. A hearty, slightly sweet salad with harmonious acidity, completely ready to eat. It is also borscht for rich bean soup. Easy to prepare on meat-eating and fasting days!

We need:

Beetroot - 700 g
Carrots - 500 g
Boiled beans - about 2 cups (dry, take 1 cup)
Onions - 500 g
Tomatoes - 700 g
Sweet pepper - 2 pcs.
Stewing oil - 100 ml

Flavoring additives (put in portions and try!):

Salt - from 2.5 tbsp. spoons
Sugar - 4 tbsp. spoons
Vinegar, 9% - 4 tbsp. spoons (80 ml)
Spices - to taste

Preservation yield - about 3.5 liters

How we do it.

The weight of the ingredients is already peeled vegetables. We cut them randomly in close sizes with interesting accents. For example, beets, onions, peppers - not large. A regular grater, shredding with a knife and short strips are just right. And peeled tomatoes and carrots are larger.

We love the emphasis on beans and carrots. And you can make the pieces of pepper or beets a little larger.

Place the slices in a saucepan with oil. The first are onions, carrots and beets. Stir, simmer lightly and add pepper. Now simmer until almost done - up to 30 minutes. And add boiled beans.

The most important step remains - sugar and salt. Sprinkle in batches and taste to adjust to taste. Here you can add black pepper and a little of your favorite dry herbs. 3 minutes before putting into jars, when all the vegetables are already cooked, add vinegar.

We pack the salad preparation hot directly from the stove into sterile containers. We seal it tightly and let it cool as usual - slowly under the blanket. You can store it in your apartment, in a dark, cool closet.

We hope you have already planned to roll up a salad with beans for the winter. The recipe with step-by-step photos and a concise video are designed to answer all possible questions. If anything is unclear, ask in the comments to the article.

Have fun! As soon as you cope, new ideas await you in the “Easy Recipes” - “Homemade” section.

step by step recipe with photos

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

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

Ingredients

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

Preparation

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

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

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

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

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

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

Preparing containers for preservation

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

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

Note to the hostess

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

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

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

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

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

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