Asparagus beans: recipes for cooking for the winter at home with photos

Asparagus beans are grown both in cottages and gardens. Caring for the crop does not cause difficulties, but it ripens in regions with warm and long summers. Unripe beans in pods spoil in 3-4 days. Landowners in the northwestern part of the country are interested in recipes for making asparagus beans for the winter. This dietary product is pickled and fermented, added to salads, rolled up in jars.

Benefits of green beans

The beans of the culture, which belongs to the sugar variety, do not absorb exhaust gases, toxic substances from the environment.Even the pods are good for eating. In ancient times, the Romans and Egyptians made both powder and masks from asparagus beans, which hid wrinkles on the face and rejuvenated the skin. Beans are rich in arginine, which reduces the percentage of sugar in the blood, so they are useful for diabetics. 100 grams of a vegetable product has less than 50 calories, which allows you to include asparagus beans in various diets, replace pasta, cereals, potatoes with it.

The fiber present in beans is easily digestible and cleanses the intestines of toxic substances. Iron has a beneficial effect on the liver, improves blood composition. The product contains trace elements in the form of potassium and magnesium, folic acid, riboflavin.

When eating green beans:

1. Sleep is normalizing.
2. Excess fluid comes out of the body.
3. Nervous system calms down.
4. Immunity is strengthened.
5. Potency is being restored.

Beans stimulate the liver, prevent the development of heart disease, eliminate swelling. In addition to medicinal properties, they have a pleasant taste, are suitable for making soups, salads, side dishes, go well with vegetables and meat, stew, fry, bake.

General rules for harvesting beans for the winter

In order not to spoil the taste of a vegetable, to preserve trace elements and acids, you need to adhere to certain requirements.

Green pods are thoroughly washed, the tips removed, cut into pieces about 4 centimeters long and placed in water, where they are boiled for at least 5 minutes.

To prepare asparagus beans for the winter, you need to wash them with soda, put them in jars, best of all with a capacity of 0.5 liters, immersing 2/3 of the height in a saucepan, boil the beans and lids for seaming.

Sterilization should take place over low heat.

Classic marinating recipe

Young bean pods have a delicate texture and quickly absorb liquid. Long-term cooking of the product is not necessary. To pickle a kilogram of beans for the winter, take:

• vinegar - ¼ cup;
• s alt - a teaspoon;
• sugar - 50 grams;
• dill - 3 branches;
• garlic - 4 prongs;
• water - 2 cups.

The pods need to be sorted out, washed, get rid of overripe ones, cut off coarsened corners on both sides, which can spoil the taste of the workpiece. Bars 3 cm long should be thrown into boiling water and boiled for 5 minutes to glass the liquid; then they are transferred to a colander.

At the bottom of the jar put sorted and washed dill, peeled garlic cloves, boiled beans are poured on top. To prepare the marinade, sugar and s alt are dissolved in boiling water. Vinegar is sent to the resulting composition. Hot marinade is poured into a jar with pods and seasoning. The container is placed in a pan for sterilization, after which it is rolled up using tin lids, and, turning it upside down, wrap it with a blanket or towel for several hours.

Marinated beans will be more fragrant and spicy if you add pepper and bay leaves to the ingredients.

Korean

A side dish or a hearty dish can be prepared not only from potatoes or cauliflower - an amazing and tender snack is obtained from a legume.

To pickle 500 grams of asparagus beans in Korean style, you need to take:

• onion;
• bay leaf;
• garlic - a few cloves;
• s alt - 10 grams;
• carrot - 1 piece;
• sunflower oil - 1/2 cup;
• coriander;
• hot pepper powder - 1 teaspoon.

The pods should be washed, the ends removed, cut and boiled for 2 minutes in s alted water with bay leaf. Blanched beans are filtered through a colander. Carrots and onions are peeled and chopped, garlic is rubbed. These ingredients are mixed with the pods, the mass is transferred to the pan.

Vinegar, coriander, pepper, s alt are added to the heated oil. When the marinade boils, they are poured over vegetables. The beans are laid out in jars, and for storage for the winter they are sterilized for 20 minutes, rolled up with lids. For home conditions, this recipe for cooking vegetables in Korean is quite suitable. A fragrant snack will appeal to both family members and guests.

Sauerkraut green beans

There are many ways to save trace elements and acids in legumes. It is not necessary to freeze, preserve or pickle it. Sauerkraut beans have an original taste, and are very useful. To get the brine is taken:

• liter of water,
• 5 grams of citric acid;
• s alt - 2 spoons.

The pods are washed, the tips are removed from both sides and placed in a jar or barrel, compacting a little. To prepare the solution, s alt and acid are poured into boiling water, boiled for 5 minutes, and beans are poured into them. The container is covered and tied, put oppression.

After a few weeks, at room temperature, the fermentation process begins. The pods are taken out to a cool place, where they sour for another month. Sauerkraut beans can be served as an appetizer or side dish.The preparation is consumed with meat, potatoes. Store it in the refrigerator.

Lobio from green beans - a recipe for the winter

Georgian cuisine is famous for its dishes. Many people like minced beef khinkali, chicken chakhokhbili, stewed vegetable pkhali, and the famous kharcho soup. Mistresses from the sunny country of Sakartvelo offer several options for lobio. It always contains cilantro, tomato paste, seasonings. Georgians use crushed red beans to prepare this dish, but asparagus beans are also suitable for this purpose:

1. Washed, peeled and cut into pieces, the pods are boiled for 15 minutes.
2. Tomatoes are blanched, skinned, diced.
3. Chopped onions are fried in sunflower oil in a cauldron.
4. All ingredients are mixed in the same bowl, add the water in which the beans were cooked, cover, put on fire and boil for 5 minutes.
5. Chop parsley, basil and cilantro, grated garlic are poured into stewed vegetables, put s alt and pepper.

Lobio is transferred to jars, where it is sterilized and rolled up with lids. To prepare a Georgian dish use:

• asparagus beans - 1 kilo;
• tomatoes - 5 pieces;
• spices;
• sunflower oil.

The appetizer is spicy and appetizing. Lobio is perfect for daily use and for a feast.

Salad with peppers in jars

Green asparagus beans go well with various vegetables - garlic, carrots, tomatoes. Served with pasta, fish, chicken, it looks appetizing and original. Pod salad is stored in the winter, even if it is not sterilized, it has an aroma and a sweet and sour taste.Such a preparation is affordable, does not require culinary skills. Using one of the recipes, take:

• beans and sweet peppers - 300 grams each;
• carrot - 200;
• sunflower oil -1/3 cup;
• sugar - 40 grams;
• tomatoes - 1 kilo;
• vinegar - 40 milliliters;
• garlic - 1 piece;
• s alt - spoon.

The pods are washed, get rid of coarsened tips. Peppers are cut into strips, carrots - into strips, beans - into pieces. Tomatoes are passed through a meat grinder, poured into a saucepan and boiled with sunflower oil and sugar for 3 minutes. Vegetables are stewed for a quarter of an hour. When the carrots soften, put the pods, put again on the fire for 10 minutes.

If the beans take on an olive hue, you need to add sweet and hot peppers, garlic and a little later vinegar. After bringing the mixture of vegetables to a boil, you need to pour it into jars, roll it up with tin lids, turn it upside down and wrap it up for a day.

Canned with vegetables

Asparagus beans are easy to prepare for the winter using different methods, replacing some ingredients with other components. This product does not spoil until spring, it has a pleasant taste if preserved with vegetables. Using a simple recipe, pick up:

• young pods - 4 kilograms;
• tomatoes and peppers - 1 kilogram each;
• sunflower oil - 2 cups;
• vinegar - 1 spoon;
• s alt - 80 grams.

Vegetables should be washed, peeled, chopped and mixed in a saucepan, seasoned with hot pepper and s alted. Pouring sunflower oil into the workpiece, you must wait until everything boils and cook for 40-45 minutes. Before the beans and vegetables are removed from the heat, vinegar must be added. Preservation is laid out in pre-sterilized jars, rolled up with lids, wrapped in a warm cloth until the contents cool in them.

Preservation with basil and laurel

Spicy herbs and leaves improve the taste of beans, give it a peculiar flavor. You can close such a product for the winter without brine. To prepare from a kilogram of young pods dressing for meat, borscht or soup, additional ingredients are needed:

• s alt - table spoon.
• water - liter;
• bay leaf - 5-7 pieces;
• basil - bunch;
• sugar - 20 grams.

To preserve the beans, they are first boiled, then mixed with s alt, seasoned with herbs and laurel and packed tightly in sterile jars. To store snacks under plastic lids, it is poured with brine obtained from water with spices.

In a tomato for the winter

Canning is one of the best ways to harvest young pods in fresh tomato paste. Some housewives do not sterilize jars, but use vinegar. This product is a good preservative. According to the recipe, pick up:

• tomatoes - 1500 grams;
• asparagus beans - kilogram;
• garlic;
• onion;
• basil;
• ground pepper;
• s alt - 1.5 tablespoons.

Tomatoes are dipped in boiling water for a few minutes, cut into pieces. Lightly fry chopped onion in sunflower oil, mix it with tomatoes. When the tomato boils, add s alt, put garlic, pods, pepper. After a quarter of an hour, season with basil. The snack is laid out in jars, poured with vinegar or sterilized.

Instead of fresh tomatoes, you can use tomato paste, which is enough for one glass per kilogram of beans.

Method without sterilization

To quickly close legumes for the winter, some connoisseurs of culinary masterpieces preserve them with celery. For the marinade you will need:

• vinegar - 100 grams;
• sugar - 2/3 cup;
• s alt - 2 tablespoons;
• water - liter.

At the washed pods, and they are taken 2 kilograms, cut off the tips, boil for 2 minutes. Celery is placed in a sterilized jar, beans are placed on top.

To prepare the marinade, s alt, sugar, vinegar are poured into clean water, put on fire, boiled after boiling. Pods are poured into them, the appetizer is not sterilized, but immediately rolled up with lids.

Asparagus caviar

Using tomatoes, bell peppers, herbs, legumes are used to make preparations for the winter, which are consumed as a separate dish, served with meat as a side dish, eaten with boiled new potatoes and even with pasta. In order to cook caviar, take:

• sweet pepper - 500 grams and a spoonful of ground;
• tomatoes - 1500 grams;
• pods - 3 kilograms;
• green parsley - bunch;
• sugar - 1 tablespoon;
• s alt - ¼ cup.

The beans are washed, cut without ends. Peppers are cleaned from seeds and crushed, garlic is rubbed. All vegetables, together with tomatoes, are passed through a meat grinder. Parsley, spices are placed in the resulting mass, boiled over low heat, not forgetting to stir. Hot caviar is poured into sterile jars and rolled up with lids.

Canning green beans

Young asparagus pods are stored with various seasonings. Allspice and bay leaf give them a special taste, vinegar gives a sharpness. The canning process includes several stages:

1. Green beans are washed, deveined, cut into pieces and blanched for 3 minutes.
2. The onion is chopped into squares. Placed along with fragrant peas and leaves at the bottom of the jar.
3. Beans fit tightly on top.
4. Boiling water is added to vegetables.
5. After a quarter of an hour, the water is poured into a saucepan, s alted, sugar is added, boiled for no more than a minute.
6. Jars of pods are filled with hot marinade and vinegar.

So that the lids do not swell, the green pods are sterilized. For half a kilogram of asparagus you will need an onion head, 2 bay leaves, 5-6 peas, 10 grams of s alt, sugar to taste.

How to store bean blanks

Sunsets from a dietary vegetable product do not spoil for a long time. Experts recommend using them for two years; it is not advisable to save bean blanks for a longer time. Preservation is best stored in a special room - in the cellar, in the basement.

After opening the jar, the pods must be used within 5 days, leaving the product in the marinade or brine on one of the shelves of the refrigerator.

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