Recipes for winter preparations of bean soups. Canned beans for the winter

Never 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 blanks. 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 very useful product. Thanks to high content minerals such as potassium, sodium and iron, beans have a beneficial effect on work of cardio-vascular system, and the protein present in its composition is nutritional value equal to meat. What not alternative source 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 worth noting green beans- with its nutritional composition close to the composition of white and red beans, it has 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 beans that are wrinkled or damaged by bugs should be discarded. Next, place the beans in a bowl and pour cold water(1 kg of beans will require 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 own juice - simple preservation from a minimum of ingredients, which can serve as the basis for large quantity all kinds of 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 cool place.

Beans prepared for the winter with onions in tomato sauce - classical conservation, which 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 a small amount of chopped onion and garlic vegetable oil in a separate pan. Drain the water from the beans. Add the beans to the tomatoes along with the fried onions. Grind in a mortar or coffee grinder allspice with bay leaf. Add spices to the beans, salt to taste and add sugar if necessary (if the tomatoes are too sour). Simmer for another 15 minutes. Add vinegar 5 minutes before cooking. 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 preparing it 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 boiled beans and simmer, stirring, for 20 minutes, adding water as needed so that the salad does not burn. 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, with beans it will turn out even tastier and will become great 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 over 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 cook it from part delicious preserves beans with bell peppers in tomato sauce. This preparation will perfectly saturate the body with vitamins and microelements. It is worth noting that adding vinegar to this recipe It only makes sense if you store canned food in your apartment. 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 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 it’s ready, pour in the 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!

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Recipe ingredients: Winter soup dressing with beans

1) 4 kg of tomatoes
2) 1 kg. bell pepper
3) 1 kg. Luke
4) 1 kg. beans
5) 2 tbsp. tomato paste
6) 0.5 l. sunflower oil
7) 0.5 kg. Sahara
8) 3 tbsp. salt

tags: Homemade recipe how to make how to cook with photos. How to make or how to cook Winter soup dressing with beans cooking at home quickly.

How to prepare: Winter soup dressing with beans

website: From canned homemade beans you can cook wonderful bean soups. It's also a great side dish.
We wash the beans and fill them with cold water until they swell for about 6 hours. Then drain the water, fill them with fresh water, add salt and boil them. Then rinse with cold water.
We clean, wash and chop the vegetables. Add salt, sugar, vegetable oil to the vegetables and cook after boiling for 50 minutes over low heat. Then add the beans and cook for another 10 minutes.
Place hot into jars, roll up, turn over, wrap and leave until completely cool. Store in a cool place.

Bon appetit!!!

How to make: Winter soup dressing with beans photo

prepare more:

How to can can beans for the winter - simple step by step recipes You will find preparations of grains and bean pods for the winter with photos and videos in this article.

From this article you will learn:

The soft, tasty canned beans will be absolutely “natural”; there will be no extraneous spicy flavors that could limit the options for their further use.

The jar will come in handy if you decide to cook vegetarian borscht in 20 minutes.

White beans are added to any salads, without it it is not impossible to cook meat homemade stew and mushroom soup.

Creamy sauce with whites forest mushrooms looks very organic next to beans.

Canned beans for the winter - recipe

Products:

large white beans - 400 grams,
salt - 1 teaspoon,
bay leaves - 2 pieces,
water 2.5 liters.

Cooking sequence:

Soft beans are transferred to sterilized jars, the beans are filled with the water in which they were boiled.
Cover the jars with lids and place them in a saucepan with warm water. The sterilization time for half-liter jars will be 12-15 minutes. It is not advisable to roll beans in liter or larger containers.
The cooled jars are taken to a cool place to await their time. The standard shelf life is 1 year.
The easiest way to serve canned beans is to drain the water, place the beans in a deep bowl and sprinkle with fried onions.
If the beans are heated, they can be considered as a base for meat or liver pate.

How to preserve beans for the winter with vegetables

Ingredients:

1 kg red tomatoes,
0.5 kg onions,
0.5 kg carrots,
0.5kg,
1 liter jar boiled beans,
0.5 l vegetable oil,
4 tbsp. l. Sahara,
1 tbsp. l. salt.

Preparation:

Cook the beans.
At this time, peel and grate coarse grater carrots and fry in vegetable oil.
Peel the onion, chop and fry.
Wash the pepper, remove the stem and chop.
Wash the tomatoes, grind in a mixer (or mince).
Mix everything together. Add boiled beans, salt, sugar, remaining vegetable oil and simmer for low heat 40–45 minutes.
Place in sterile jars, roll up, cool under a blanket. Store in the refrigerator.

How to prepare green beans for the winter

Ingredients:

1 kg beans in pods,
0.5 kg onions,
0.5 kg carrots,
2–3 ,
1 liter or pureed tomatoes,
3 tbsp. l. Sahara,
7–8 tbsp. l. 9% vinegar,
salt, parsley and to taste.

This amount of food is usually enough to prepare seven liter jars, so try to prepare such a quantity that you have enough clean jars.

You can use white or red beans, depending on your preference.

We sort out the beans, wash them in running water and transfer them to a convenient spacious bowl, in which we fill the beans with cold water and leave them to swell for about 12 hours. It is best to do this at night.

When the beans swell and increase in size, excess water drain. The prepared beans should not be wrinkled; if you come across one and there is no more water, add water and leave for a few more hours.

Wash the beans again and add clean water and set to cook over medium heat until done. Don't forget to skim off the foam. Until the beans are completely cooked, they do not need to be salted. While the beans are cooking, you need to prepare the vegetables.

Peel and cut onions small pieces. Fry the onion until golden brown - it is best to cut it as finely as possible, preferably into cubes.

Wash and peel the carrots, cut into thin strips or grate on a fairly coarse grater. Add carrots to the onions or fry them separately - as desired.

To make the beans more flavorful, add sweet bell pepper to them. To do this, wash the pepper well, remove the seeds, cut into thin strips or cubes and also fry in vegetable oil.

Ripe tomatoes, you can take them lightly crushed, wash them in cold water, cut them into halves and three on a coarse grater. This will save you the double work of peeling and chopping finely.

When the beans are ready, drain the excess water - you can carefully transfer the beans to a more convenient container and add the prepared vegetables to it. Cook the fried vegetables and tomato puree over medium heat, do not forget to stir, as the liquid will evaporate and the mass may burn.

Jars for canning bean salad with vegetables should be washed and sterilized well.

After all the vegetables are well cooked, you will need to add salt and sugar - it is best to add gradually, remembering to taste. If necessary, the amount of salt and sugar can be reduced or increased - do it to your taste. Place the hot beans and vegetables into prepared jars.

Jars with hot snack Immediately turn it upside down and wrap it well. Leave until completely cooled and then you can read home preparation- beans with vegetables for the winter, ready to eat. You can serve beans with vegetables as cold snack, or you can warm it up.

This snack can be added to soups and other hot dishes. Bon appetit!

Tasty, satisfying, low-calorie, rich in protein, vitamins and microelements - beans should be present on our table. This verdict does not seem strange topics who cares about their health. Supporters proper nutrition knowing about beneficial properties vegetables, trying to provide for themselves natural product in winter. Therefore, the question of how to prepare beans for the winter is very, very relevant.

Freezing

This is the leader of the workpiece, in whose favor the following facts speak:

when frozen, almost all the benefits contained in fresh beans are preserved;
the vegetable will be as fresh when you defrost it in winter;
saved natural taste, so it can be added to different dishes;
process lightweight workpiece and fast;
The shelf life of such a product is long.

You can prepare beans and bean pods for the winter. Let's start with the pods. Pour cold water into a saucepan to boil. At this time, select the smoothest bean pods and rinse. You can take whole pods for cooking, or cut them into large pieces. Place into boiling salted water. Cook the beans for 5-7 minutes, then drain the water. Let the pods dry in a colander, then put them into bags. Now it’s time for the vitamin sachets to be stored in freezer. In winter, you can't get enough of this product. Once defrosted quickly, you can cook with it. healthy omelette or add to vitamin soup.

Green beans are prepared in the same way, only they need to be cooked a little longer. In winter, packages with finished product will help you out when preparing salads. You can simply reheat it for a side dish. By the way, you can also prepare green peas.

In the summer you want to freeze everything, but there is not enough space for freezing. Properly pack vegetables and berries into bags. Place no more than 0.5 kg of product in 1 bag so that you can immediately eat defrosted vegetables in winter. Squeeze out excess air from the bag by flattening the bag. The bags should become flat. Agree, you can put a lot in the freezer large quantity such "bricks". For convenience, sign them.

Canning grain beans

Canned recipes healthy vegetable a bunch of. When choosing it, you can be guided by your taste, the preferences of your family and even the shelf life. And the shelf life, as a rule, is canned food long. Open a jar in winter and delight your loved ones. The most popular recipes canning vegetables - the following:

1. In its own juice.

To prepare this recipe for the winter you will need: 1 kg of beans, 0.5 kg of onions, 0.5 kg of carrots, 0.25 kg of sunflower oil, 3 tbsp. l. 9% vinegar, salt and pepper.

If the beans are fresh, then we start cooking right away. If not, then pre-soak for 8-10 hours. Next, rinse them and let them cook. Chop vegetables - carrots and onions, pour oil on them and simmer for 20 minutes. Add beans to them and continue boiling. After 5-10 minutes, add salt, vinegar and pepper. After a couple of minutes, turn off the heat and add to the jars.

2. Marinated.

Add all the ingredients for the marinade, except vinegar, to a saucepan in which the beans are covered with water. For the marinade, we need 40 g of salt and sugar plus spices (usually black peppercorns). Cook for an hour and a half. When the vegetable has become soft, add 1 tsp. vinegar. The bean snack is ready.

3. In fresh tomato sauce.

The uniqueness of the recipe for the winter is its complete naturalness. For cooking tomato sauce tomatoes are taken, not tomato paste. 3 kg ripe tomatoes are per 1 kg of beans. First they are prepared separately. Soak the beans, then cook over low heat for half an hour, adding one and a half tablespoons of salt and 2 tablespoons of sugar to the container. Drain the water and place in a colander.

Let's take on the tomatoes. To make them easy to peel from their hard skin, first pour boiling water over them. Grind the peeled vegetables in a meat grinder. Now combine tomato puree and beans, add one and a half tablespoons of salt, pepper and cook for half an hour. In the end, everything is as usual: in banks.

4. With vegetables.

Save to long term, before winter, maybe real vegetable mix. IN ready salad includes beans (6 cups), tomatoes (3 kg), carrots (2 kg), onions (2 kg), herbs, salt and sugar (2.5 tbsp each) and 9% vinegar (1 tbsp. )

Cook the pre-soaked beans for an hour. Stew onions and carrots, pre-cut. Add crushed tomatoes, herbs, peppers and boil for 15 minutes. After this, we continue to boil for another half hour with the beans. When the dish is ready, put it in jars.

Experienced housewives advise wrapping jars with hot food in a blanket and leaving them overnight so that sterilization continues during this period. If you turn the jars over, you can immediately check whether the jar is properly closed and whether air is getting into it.

Canning green beans

Tender bean pods add variety to the menu. Winter preparations will be a tasty addition to already familiar dishes. And how much time is saved? In winter, I took out a jar, and the dish was ready. And it is stored for a long time.

Recipes consist of small set products and easy to prepare:

1. Marinated.

You can pickle green or yellow bean pods by adding a spoonful of salt, 100 g of sugar, 70 ml of 6% vinegar to 1 liter of water. Boiled pods (1 kg) should be compacted tightly into jars and filled with the prepared mixture of salt, sugar and vinegar. After the jars are tightly closed metal lids, boil them for half an hour.

2. With mustard seeds and garlic.

Spices will add piquancy to the dish. You can experiment by seasoning regular marinade grain mustard and chopped garlic.

3. With bell pepper.

For 2 kg of pods we take 250 g of red pepper, herbs and 5-6 cloves of garlic. Finely chop the greens, chop the pepper and chop the garlic. Dip all the vegetables into a marinade of 0.7 liters of water, 150 g of sunflower oil, 70 g of salt, 100 g of sugar and 1 cup of 6% vinegar and boil. Add bean pods and continue boiling for another half hour. And again, without letting it cool down, into the jars.

Hearty bean dishes will delight the whole family with summer flavors in winter.