Beans for the winter: homemade preparations, canning recipes with photos

Bean preparations for the winter are extremely nutritious and useful in the season when the body lacks vitamins. In addition, legumes are valued by many for their flavor and the variety of dishes they pair with.

Benefits of legumes

Beans contain many substances useful for humans: vitamins C and PP, iron, magnesium, phosphorus, potassium and calcium. They stimulate the digestive processes due to the large amount of fiber in the composition, improve the intestinal microflora. Vegetable protein from these cultures takes part in the construction of new cells, although not as actively as animal protein.

Beans stabilize cholesterol and blood sugar levels, hormonal levels. Eating them strengthens blood vessels and the heart, improves memory. They are also recommended for diabetics, as carbohydrates from the beans are absorbed without insulin release.

The stable presence of legumes in the diet has a positive effect on the immune and nervous systems. However, eating beans daily and using them as main dishes is not recommended: they are rather heavy food.

Who is undesirable to eat

Although legumes are certainly good for the body, they must be cooked properly. Otherwise, they release toxic substances that are dangerous to humans.

For certain groups of people, there are contraindications to the inclusion of beans in the diet. These are patients with hepatitis and pancreatitis, gout and gastrointestinal disorders. Also, legumes can be heavy food for the elderly and people with pancreatic disease.

The oligosaccharides contained in these cultures are difficult to digest, and therefore lead to increased gas production even in he althy people. Softening the effect of flatulence are various carminatives, which are often included in bean recipes.

Delicious recipes for the winter

Many housewives believe that home conditions are extremely favorable for creating all kinds of blanks: all the tools are at hand, and the opportunity for creativity in the form of an experiment with ingredients opens up.

You can cook each of the recipes below to find the one that works best.

Beans in tomato sauce

Tomato sauce, prepared by hand, will decorate the look of the dish and add additional useful properties. Especially if home grown vegetables are used.

Preservation Ingredients:

• 1 kilogram of beans of any variety;
• 500 grams of onion;
• 1 small carrot;
• half a glass of sunflower oil;
• 5 kilos of tomatoes;
• s alt, sugar, spices at least 1 teaspoon each.

1. Soak beans for 5 hours, then boil. Under no circumstances should they be digested.
2. Cook roasted onions with carrots. Fry until golden brown.
3. You need to make sure that there is no peel left on each tomato. To do this, cut the tomatoes into small pieces or chop with a blender.
4. Move the roast to the pan, pour in the oil and throw in the tomatoes. Stir and heat for 20 minutes.
5. Dip the beans into the resulting mass, add s alt and sugar. Bring to a boil and transfer to pasteurized containers.
6. Slowly cool the workpiece under a woolen blanket. This will keep it cool evenly.

In tomato paste

This recipe saves time, because the sauce does not need to be prepared, but you can take the usual tomato paste from the supermarket.

Prepare:

• 1 kilogram of beans;
• 1 small pack of tomato paste;
• 300 grams of carrots;
• 3 small onions;
• 4 tablespoons vegetable oil;
• 2 tablespoons each of s alt and sugar;
• 5 liters of spring or boiled water;
• 5 teaspoons ground pepper.

1. Cook the washed beans with sugar and s alt.
2. Prepare carrot-onion roast, then pour in the water from the beans and the contents of the jar of tomato paste. After boiling, heat for another 15 minutes.
3. Add beans and butter. Boil, heat for another 15 minutes. Add spices, if desired.
4. Close the lids and put the overturned cans in the cellar.

Canned white beans

The beans in this snack retain all the important nutrients.

Required:

• 1 kilo of white beans;
• 3 teaspoons of s alt;
• 2 teaspoons of granulated sugar;
• 1 small pod of hot pepper;
• 10 pieces of allspice;
• 3 kilos of tomatoes;
• 2 bay leaves.

1. Soaked beans should be cooked but not overcooked. Cook on low heat with 3 teaspoons s alt and 2 teaspoons sugar. When cooked, transfer the beans to a colander.
2. Blanched tomatoes and chop with a meat grinder or blender.
3. Put white beans and tomato puree in a large bowl. Pour spices, 1 teaspoon of s alt. Heat for 30 minutes, a few minutes before the start of the boil, throw lavrushka into the pan.
4. The snack is ready. Now it needs to be put into containers and left until winter.

Red

Easy recipe for canned red beans in their own juice.

Ingredients:

• 1 kilogram of red beans;
• 3 tablespoons 9% vinegar;
• 500 grams of onion;
• half a glass of sunflower oil;
• 500 grams of carrots;
• 3 teaspoons coarse s alt;
• 2 teaspoons of granulated sugar;
• other spices optional.

1. Soak the beans for 12 hours. Change the water several times during this procedure. Boil them with s alt and sugar.
2. Fry onion rings with carrot slices in a pan for 10 minutes. Add quite a bit of oil.
3. Pour in the remaining oil and pour over the beans. Heat for another 10 minutes after reaching a boil. 2 minutes before the end of cooking, add spices if you wish.
4. Spread the food into jars and carefully roll up. Done!

Appetizer with vegetables

Pickled legumes with vegetables is one of the most delicious snacks on the everyday dinner table or at holiday get-togethers.

The following ingredients should be prepared:

• 5 kilograms of boiled beans of any variety;
• 500 grams of fresh bell pepper;
• 50 grams of fresh eggplant;
• 1 kilogram of tomatoes;
• 1 glass of sunflower oil;
• 3 tablespoons of s alt;
• 1 tablespoon sugar;
• 1 tablespoon 9% vinegar;
• thyme, paprika, garlic to taste.

1. Cook beans in the usual way with soaking.
2. Chop tomatoes without peel and transfer to a saucepan, where add s alt, sugar and pour in oil. Heat up for 20 minutes.
3. Add cooked beans and then eggplant cubes. This is followed by another 15 minutes of cooking at medium power.
4. Bulgarian pepper shred into strips and put into the mixture with vinegar. Boil. At the end, add spices as desired.
5. Spicy preservation is ready! It remains to decompose it into pasteurized jars and tightly wrap the lids.

Marinated beans

Asparagus beans can be used for this type of preservation, as this is practically the only way to preserve the nutrients of this crop.

Marinating green beans is very easy because no additional sterilization is required.

After blanching, the pods are poured with boiling marinade.

In store purchase:

• 1 kilo green beans;
• 2 tablespoons of s alt;
• 3 teaspoons 9% vinegar;
• 2 tablespoons of granulated sugar;
• 1 liter of spring water;
• 4 pieces of black pepper.

Calculation of components is given for capacity, volume per liter.

1. Wash the bean pods and get rid of the stalks with tails. Dip in boiling water and then rinse with cold water.
2. Next, you need to decide in what form the beans will be marinated. You can leave it whole, or you can cut it in half, then a little more will fit in the jar. Chopped beans are easy to add to salads.
3. In a sterile glass dish, put the beans to the very brim.
4. It's time for the pickle. Fill the pot with a liter of boiled or spring water, add sugar and s alt, add 3 tablespoons of vinegar and black pepper.
5. Boil the brine for 3 minutes. Pour it into a bowl with beans and close. Wrap in cloth and wait to cool. For the effectiveness of the container, it is recommended to turn it upside down.

Lecho recipe with beans

Cooking lecho will take longer than regular preservation, but it is an independent dish that completely replaces meat products during the fasting period.

To create a delicious bean lecho you will need:

• 5 kilograms of tomatoes;
• 1 kilogram of carrots;
• 1 kilo fresh bell pepper;
• 1 kilogram of any kind of beans;
• 1 hot pepper;
• 3 garlic cloves;
• 1 glass of sunflower oil;
• 1 kilogram of onion;
• 1 tablespoon coarse s alt;
• 1 teaspoon sugar;
• 2 hours of pure time and the desire to do the best lecho.

• Soak beans overnight. Boil it a little, not reaching readiness.
• Remove the skins from the tomatoes. You can cut the lower parts of the fruit and then blanch: the skin will be removed more easily. Shape vegetables into cubes.
• Put beans and tomatoes in a bowl or cauldron. Simmer for 20 minutes.

• Wash and peel the onions and carrots, chop them finely. Get rid of the peel of the onion and garlic. Cut the core out of the peppers. Chop all vegetables.
• Pour oil into another bowl, add sugar, s alt. Stir and put all the cooked vegetables there, with the exception of bitter pepper and garlic. Simmer until vegetables are done.
• After 20 minutes, add to the resulting mass of a mixture of tomatoes with beans and vinegar. Stir and add hot pepper with garlic cloves. Boil.
• Pour into jars with iron lids.

Bean caviar

Served with crunchy crackers or green sandwiches.

To create bean caviar you will need:

• 1 kilogram of beans;
• 1 jar of tomato paste;
• 1 kilogram of tomatoes;
• 500 grams of carrots;
• 1 kilogram of onion;
• s alt, pepper 2 teaspoons each;
• 1 pack of vegetable oil;
• 4 bay leaves.

Thyme and paprika are also added to the recipe.

• Rinse the beans, place in a saucepan, cover completely with water. Boil.
• When boiling, add s alt, add onion. Reheat until beans are cooked.
• Turn off the heat, drain the liquid and rinse the beans in a colander with cool water. The onion can be thrown away: it will not be used later.
• Chop the beans with a blender.

• Pour half a glass of sunflower oil into a cauldron, add onion cubes and grated carrots. Fry until the onion is translucent.
• Chop or grate the tomatoes finely. The main thing is to get rid of the peel.
• Add bean mass, tomatoes and tomato paste to the cauldron with frying. Sprinkle s alt and pepper. Stir and cook at 1/3 of the maximum power of the stove until the caviar reaches a thick texture.
• Put caviar in small jars. Lay a towel on the bottom of a large saucepan, put jars on top. Top up with water so that it covers the jars by ¾ and boil. After boiling, heat for another 15 minutes.
• Cold caviar can be stored away.

Canned green beans

You only need very few ingredients to preserve green beans:

• green beans - 1 kilo;
• spring water - 1 liter;
• coarse s alt - 2 tablespoons.

1. Cut the ends of clean beans, cook until the pods are soft.
2. When the beans are cold, place them in a canning container.
3. Pour the water left over from boiling the pods into the jars and roll up the lids.
4. Make a water bath and heat for 1 hour at boiling temperature.
5. Take out the containers, put in the refrigerator. Serve with s alt.

How to properly store legumes

Do not forget about the special conditions for storing blanks: always in cool, dark places, and immediately put open cans in the refrigerator.

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