Salad with beans for the winter - cooking recipes. Bean appetizer for the winter - a colorful dish for a family dinner! Interesting and original recipes for snacks with beans for the winter

Among the variety of canned dishes for the winter, there are many that can be safely served as independent dishes, and as a side dish, and as a basis for preparing other culinary masterpieces. Salad with beans for the winter is one of such preparations.

This is a hearty, tasty snack that can be eaten with ordinary black or white bread, croutons or flatbreads. It is also great to use it as a base for making cabbage soup (borscht) or as a side dish for meat and fish products.

You can prepare a bean salad for the winter in a variety of ways, adding all kinds of vegetables and spices to your taste. And every time you can get a new amazing, rich, original taste.

For those who want to create a snack, but do not know how to do it, right now I will reveal a few secrets of preparing this wonderful dish and share the best recipes for bean salads.

Well, now let's move on to canning.

Classic salad with beans for the winter with tomatoes and bell peppers

The easiest and fastest way to prepare a salad with beans for the winter, which looks beautiful on the table and is to the taste of everyone, young and old. Such a recipe does not require any serious investments and costs. It is enough to have on hand beans, vegetables from the garden and some free time.

You will need to prepare for the preparation of five liters of ready-made salad:

Important advice! For any of the recipes described below, the beans should first be soaked in warm, but not boiling water, for at least 10 hours. The best option is to prepare the beans overnight and leave them to soak overnight.

• Ripe tomatoes (you can use slightly wrinkled products) - 2.5 kg.
• Carrot - kilogram.
• Bulgarian pepper (any color) - 1 kg.
• Onion - 4 pcs. medium size.
• Beans (do not forget to pre-soak) - 1 kg.
• Vegetable oil - 500 ml.
• Vinegar (9%) - a teaspoon.
• Sugar - a tablespoon.
• Salt and pepper to your own taste.

Preparation process:

All vegetables, as expected, wash, dry, peel peppers from seeds and partitions. Remove the skin from the tomatoes, peel the onions and carrots.

Cut the pepper into strips, tomatoes into cubes, onions into half rings, three carrots according to the Korean principle or on a regular grater with large divisions.

Put all vegetables into a saucepan. Salt, pepper, sugar and half a liter of oil, mix, bring to a boil, cover, simmer for an hour over low heat.

Pour in the vinegar, stir, continue cooking for another hour, stirring your food every 10 minutes so that they do not stick to the bottom.

Sterilize jars and lids in a convenient way. Pour the finished salad into containers under the very neck, cork or roll up, turn the container over, cover it with a blanket on all sides, leave it in the room for a day.

Boiling time may take longer than 2 hours, depending on the pre-soak time and softness of the beans. Taste the product, if it is soft, then you can remove it from the stove and roll it up.

An excellent salad option for the winter, which is perfect as an addition to buckwheat or rice porridge. It can be used as an ingredient in lazy cabbage rolls, as a filling for homemade pies or used in borscht.

A set of necessary products:

• 600 grams of white beans.
• A kilo of tomatoes.
• 3-4 eggplants.
• 6 medium sized cloves of garlic.
• 1 kg. thick-walled sweet peppers.
• Three tablespoons of sugar and salt.
• 150 ml. sunflower odorless.
• 50 ml. table vinegar.

Harvesting beans for the winter at home:

Wash and clean the peppers from the insides, cut into strips.

Cut the eggplant into pieces, place in salted cold water for 2-3 hours. This will help remove all the bitterness from the vegetable. Drain the water, cut the fruits into cubes, add a little salt and leave for 20 minutes to the side.

Cut or blanch the skin from the tomatoes, chop the products in a blender or pass through a meat grinder. Before you should be a regular tomato gruel.

Add garlic, salt, sugar, crushed through a spadefoot or grated on a fine grater, you can additionally take some favorite spices, mix.

Place the tomato gruel on the stove, pour sunflower into it, turn on a small fire, cook from the moment of boiling for 5 minutes.

Add pepper to the pan, continue to cook for another ten minutes.

At the last stage, pour in the finished - boiled and strained beans, stir the ingredients, cover with a lid and simmer for 20-25 minutes over low heat.

If you see that your mass is too thick, and you would like to make a thinner salad, add some clean distilled, filtered or boiled water to the pan.

Five minutes before the end of cooking, pour vinegar into the dish. Next, bring the salad to readiness and pour into sterile pre-prepared containers and roll up.

Turn the rolls upside down, cover them with a warm blanket. Leave in this state for at least overnight, but it is better for the products to stand warm for about a day. Further, the blanks can be stored in a cool place.

Before serving, bean salad can be garnished with sprigs of parsley, dill or a slice of lemon, tomato, and other products.

An excellent preparation option that goes well with mashed potatoes and buckwheat. It can also be used to make delicious rich red borscht.

From the amount of products indicated in the recipe, an average of 6 liters of finished bean salad will come out.

Ingredients:

• Beans (you can use white or red of any variety and size) - 3 cups.
• Beets - 2 kg.
• Carrots - 1.5-2 kg.
• Onion - medium size 6-8 heads.
• Tomatoes - 2 kilograms.
• 1⁄2 liters of vegetable oil.
• 500 ml. water.
• Classic table vinegar - 150 ml.
• Salt, sugar - 100 grams of each product.

How to prepare a beet and bean snack for the winter:

Boil the beans until tender, drain in a colander, put in a cauldron.

Wash the beets, cook without cleaning, then cool, peel, rub the vegetables on a coarse grater.

Prepare peeled carrots according to the principle of beets.

Coarsely chop the skinned tomatoes.

Dissolve the bulbs into half rings.

Fry with the addition of a small amount of oil in turn all the products - onions, tomatoes, beets, carrots.

Transfer the ingredients to the cauldron to the beans. Add sugar, salt, pour in oil, vinegar and water, mix, stew on a small fire for 45 minutes (we are counting the time from the moment the vegetables boil).

Pour the finished salad into a glass container (sterilize in advance). We cover it with lids, roll it up, twist it into a blanket, give it 24 hours for the dish to cool and infuse, and then it can be sent for storage in a cellar, pantry or refrigerator.

A non-standard solution for bean salad for the winter, which uses champignons in the composition. By the way, you can safely replace them in the dish with any forest mushrooms. It turns out the preparation is very tasty and fragrant. A wonderful option for strong drinks or just as a side dish for meat.

• 1.5 kilograms of champignons.
• 1 kg. white or red beans.
• 3 kg. tomatoes.
• 1.2-1.4 kg. carrots.
• 3 bulbs.
• 2 spoons of sugar.
• 200 ml. sunflower oil.
• 1⁄2 cup vinegar.
• 6 peppercorns (can be taken in ground form).
• It tastes like two or three tablespoons of salt.

Cooking process:

Boil pre-soaked beans until tender in salted water.

Peel the mushrooms, cut into plates or parts convenient for you.

Cut the onion into quarter rings or halves, depending on the size of the vegetables.

Slightly fry the champignons with onions in oil in a frying pan (3-5 minutes), put them into a saucepan along with the remaining oil.

To the existing products, add beans, peeled and minced tomatoes, peppers, salt, coarsely grated carrots (can be grated in Korean), sugar, butter, mix, stew for 40 minutes.

Seven minutes before readiness, pour in the vinegar.

Arrange the salad with beans for the winter in jars, tightly cork or roll up, turn the container with food over, wrap it up, leave for 24 hours.

The appetizer can be served both cold and hot. If desired, before serving, you can decorate the salad with bright fresh herbs.

Delicious beans in jars for the winter without vinegar and sterilization (video)

Great bean salad recipe. Follow all the recommendations from the video, because seaming is done without vinegar and you don’t want the jars to bomb.

So, all salads are delicious in their own way and I think you will find a recipe for yourself here that you will like. Or you can experiment with the ingredients and come up with something of your own.

Good luck and all the best!

Description

Good day, dear readers and guests, site Delicious Recipes!

Have you ever preserved beans for the winter? For lovers of beans, I want to offer a very tasty homemade recipe. Although dry beans can be eaten all year round, believe me, bean salad prepared with vegetables for the winter is much tastier. And all the more so that you should prepare a couple of jars of such a delicious snack, which in winter will help you cook the same one faster than usual, or just open a jar and have a snack? Hearty, tasty and healthy.

This vegetable salad with beans for the winter is also called lecho with beans. After all, lecho is tomatoes, sweet peppers and onions. And in addition, different fillers can act, for example, rice or the same beans. By the way, it is also a great and very tasty snack.

Ingredients:

• beans - 0.7 gram jar,
• onion - 600 gr.,
• carrot - 0.5 kg.,
• tomatoes - 2.5 kg. or 2 liters of juice,
• sweet bell pepper - 1 kg.,
• garlic - 3 medium heads,
• rast. oil - 150 ml.,
• rock salt - 2 tbsp. spoons, with a small slide,
• sugar - 3 full teaspoons,
• vinegar essence 70% - 1 tbsp. spoon or less.

How to cook:

As usual, let's start preparing the salad by preparing the necessary products. And first of all, you need to do the beans. To make it cook faster, it is advisable to soak it for a couple of hours in cold water. This is what we will do now.

1. In a large bowl or pot, rinse the beans well and remove any debris. Then pour plenty of clean cold water. It is advisable to soak the beans in advance. My beans were small, so they quickly swelled up and cooked in just 20 minutes. Boil the beans until half cooked in lightly salted water. The first water, after boiling the beans, I drain, rinse it and then bring the beans to the desired readiness in clean water.

2. In the meantime, the beans are cooking, let's move on to vegetables. We peel the carrots, onions - from the husks, bell peppers - from the stalks, partitions with seeds.

All these vegetables, together with tomatoes, are washed under running water. 3. Next, let's move on to slicing. Cut vegetables as you wish. For example, everything into medium cubes and cook over medium heat, in one go. At the end, add almost ready beans with all the spices.

I do it in sequence. In a large cauldron I warm up the rast. oil and fry the onion first for 5 minutes, stirring constantly. Then I add chopped carrots. And I also stew it for 5 minutes.

Then I put the pepper, cut into cubes. The time for stewing pepper is the same.

Then I add tomato juice, passed through a special meat grinder, pitted and peeled. This is what I put in the jars. But this is optional. Tomatoes can be finely chopped by removing the stalk or scroll through them in a conventional meat grinder. Stew all vegetables with tomato juice for 15-20 minutes.

3. By this time, our beans are almost ready. We drain the water from the container in which the beans were cooked and attach it to all the vegetables in a common pot. Mix everything thoroughly, add salt, sugar, chopped garlic. And stew beans with vegetables for 5 minutes. Then add vinegar essence and boil again for 5 minutes. All our vegetable salad with beans for the winter is ready. It remains to decompose it into banks and that's it.

4. Prepare jars with lids in advance or while the salad is being prepared. This time I prepared the container differently. She boiled water in the kettle, removed the lid and put a simple enameled colander in it. Make the fire under the kettle minimal and sterilize one jar (neck down) for 3 minutes. I boiled the lids. Then into hot jars, one at a time, we pour our hot vegetable salad with beans for the winter and roll up hermetically with tin lids or screw caps.

Look at your banks. Now carefully turn the jars of lettuce, lids down, and wrap them in a blanket. Leave the salad to cool, at least overnight. Cooled jars with vegetable salad from beans are taken to the cellar or basement. Such a salad will perfectly survive until winter and on the shelves of your favorite pantry, along with the rest of your preparations! I wish you good luck and all the best to you!

Delicious vegetable salad for the winter.

Beans are a source of protein, a valuable and nutritious product, but, unfortunately, unfairly bypassed by housewives. You rarely see it in home canned food. Nevertheless, there are many recipes with the name "Bean Salad for the Winter"; they are prepared with pleasure and ease. How nice it will be to open a jar of salad in winter and please guests with a delicious dish! All that is needed for this is a good mood, a little work and a strict adherence to the cooking technology.

Beans - a source of protein, a valuable and nutritious product

It contains a huge amount of protein, it stores vitamins, so necessary for the body in winter.

To properly prepare the indicated salad with beans, you must:

• three standard glasses of dry beans;
• 5 medium-sized onions;
• 1 kilogram of fresh tomatoes;
• 7 grams of allspice ground pepper;
• half a small spoon of ordinary black pepper;
• ½ tablespoon of 9% vinegar essence;
• 2 large spoons of vegetable oil;
• 5 small bay leaves;
• 45 grams, salt.

How to cook:

1. Washed beans should be filled with clean water. In the morning, drain the water, boil in fresh water.
2. Fry the finely chopped onion in a pan until it turns golden.
3. Wash the tomatoes, pierce in 5-6 places, hold in boiling water and remove the thin skin from them. Mash tomatoes to a puree consistency. Salt it to taste.
4. Add fried onions to the resulting juice and simmer over moderate heat until tender.
5. Next, add the indicated amount of salt, bay leaf and sugar, and after 5 minutes - beans. Cook for approximately 10 minutes.

Transfer the salad to sterile and dried jars, roll up.

Beans with vegetables (video)

Salad with vegetables and beans for the winter

The use of this salad will give the body strength, provide the vital energy that it needs in the cold season.

Necessary:

• half a kilogram of dry white beans;
• 250 g of tomato paste;
• ½ kg of red carrots;
• 150 ml sunflower oil;
• in the amount of 500 grams;
• about 0.75 kg of sweet pepper;
• 700 ml of pure water;
• a tablespoon of iodized salt and two - sugar;
• spices - to taste

Eating this salad will give the body strength

How to cook:

1. Legumes are soaked in water overnight.
2. In the morning, drain the water, add fresh water again and put to boil over moderate heat. After boiling, cook for another half an hour. Transfer the finished beans to a colander and get rid of the remaining water.
3. Coarsely grate the peeled carrot, put it in a saucepan.
4. Onions cut into half rings are also sent to vegetables.
5. Washed pepper must be cut into strips, after cleaning it from seeds. Transfer to bowl with beans.
6. Tomato paste is diluted with fresh water and added to vegetables.
7. Next, the pot with the contents should be put on fire and boil. Then add sunflower oil, sugar, spices, salt. The salad is cooked over low heat.

At the end, the hot dish is laid out in sterile jars and rolled up.

Salad with mushrooms and beans for the winter

Fans of vegetarian food will love this appetizer, besides, it will help to diversify the menu.

Necessary:

• kilogram of fresh beans;
• oil (champignons) - 1.5 kg
• sunflower oil - 180 ml
• 3 kilograms of fresh tomatoes;
• 1.5 kg of peeled carrots;
• 100 grams of vinegar essence;
• 10 grams of sugar powder;
• a pinch of salt;
• 4 peppercorns.

Vegetarian food lovers will love this appetizer.

How to cook:

1. Soak and leave for 12 hours (or overnight) beans.
2. Then rinse, again pour clean water, then put it on fire for an average of 50 minutes.
3. Throw beans in a colander, drain all the water.
4. Remove the roots from the mushrooms, leaving about 2-2.5 cm on the stem. Afterwards, rinse well. If butternuts are chosen for the workpiece, it is better to cook them whole. Mushrooms must be cut.
5. Make 5-7 punctures in tomatoes, scald with boiling water. Next, peel them off. Twist the pulp in a meat grinder.
6. Carrots should be grated, preferably coarsely.
7. Put vegetables in a saucepan with mushrooms and be sure to add sunflower oil, salt and sugar powder. Season with peppercorns.
8. Simmer the mixture with vegetables for 30 minutes over low heat.
9. Then add beans to the pan, simmer for the same time.
10. After adding the vinegar, simmer for another 5 minutes.

Ready salad is laid out in prepared jars and rolled up.

Salad with cabbage and beans for the winter

Cabbage, rich in vitamin C, with vegetables that retain many minerals and vitamins during heat treatment, will become a welcome dish on the table of any housewife.

Necessary:

• 500 g dry white beans;
• a head of cabbage weighing 1 kg;
• 5 kg of hard tomatoes;
• Bulgarian pepper - 1.5-2 kg;
• 2 kilograms of ordinary onions;
• 1 kg of carrots;
• 700 ml vegetable oil;
• 80-90 ml of table vinegar 9%;
• Sugar and salt - to taste.

It turns out very tasty

How to cook:

1. Prepared beans must be soaked for 10 hours in cold clean water.
2. Change the water in the morning and boil the beans.
3. Blender to prepare juice from tomatoes.
4. Pepper and carrot cut into strips, preferably thin.
5. Onions and cabbage are finely chopped.
6. Put all the vegetables in an enamel pan, add the specified amount of vegetable oil, sugar and salt. Next put on fire. Boil and cook for about 20 minutes.
7. Pour in the beans and add the vinegar. Cook for another 10 minutes.
8. Put the salad in sterilized glass jars. Roll up.

Winter salad with beans for the winter

Bright, fortified, with a wonderful aroma and taste - this salad will please the eye and satisfy your appetite.. And the ingredients included in it, which can fight with a breakdown, depression, diabetes and hypertension, will become real helpers in strengthening health and increasing immunity.

To prepare winter bean salad you need:

• one kilogram of beans;
• 500 g of fresh red pepper (Bulgarian);
• ½ kg of onions;
• 3 kg of fresh tomatoes;
• half a kilogram of young carrots;
• medium bunch of parsley;
• 2 faceted glasses of granulated sugar;
• 2 large spoons of peppercorns;
• 200 ml (lean) sunflower oil;
• 30 grams of peeled garlic.

Bright, fortified, with a wonderful aroma and taste - this salad will please the eye and satisfy your appetite.

How to cook:

1. Beans should be soaked for 8-10 hours.
2. Carefully drain the old water and pour fresh water, put on fire.
3. Carrots and peppers are cut into small strips.
4. Onions are best cut into thin half rings.
5. All tomatoes should be cut into small pieces.
6. Mince garlic and parsley with a knife.
7. Pour oil into a saucepan, add carrots and onions to it. Put the mixture on fire and simmer for 15 minutes over low heat, stirring gently all the time.
8. Chopped tomatoes, powdered sugar, sweet pepper slices and a little salt add to the vegetables. Simmer on the stove for another 10 minutes.
9. Add the garlic and, uncovered, cook for at least 20-25 minutes more. The fire must be small.
10. At the end, add beans and parsley, continue cooking for another 10 minutes.

Arrange the prepared dish in jars. Roll up.

Salad "Beans" for the winter

Protein, fiber, present in abundance in this dish; included in the tomato, which is rightly called a vegetable of love of life, diversify the table and take care of health.

Bean salad contains the following products:

• dry red beans - 6 standard glasses;
• kilogram of red carrots;
• 1 kg of ordinary onion;
• 3 kg medium-sized tomato;
• 200 grams of sugar;
• one kilogram of red sweet pepper;
• 2 tablespoons of salt (table);
• 80 ml of acetic acid;
• 150 ml sunflower oil.

How to cook:

1. Soak large red beans in clean water for 12 hours or overnight. Then drain it, add fresh water and boil.
2. Chop the onion.
3. Grate carrots on a medium or large grater.
4. Fry the prepared onions and carrots in vegetable oil, under the lid, so that the vegetables are stewed. Extinguishing time - 30 minutes.
5. Add tomatoes cut into small pieces.
6. Sweet pepper cut into strips. Put in a frying pan.
7. Salt. Sprinkle with sugar, pour in vinegar.
8. Put the beans in a bowl.
9. Simmer for about 1 hour.
10. Send the salad in a sterile container. Roll up lids.

Ready salad is eaten both as an independent dish and as a side dish. Based on it, you can cook delicious hodgepodge or bean soup.

Salad "Atlant" with beans

The salad with the original name is easy to prepare, tastes great, and is rich in nutrients.

Necessary:

• 3 standard cups of legumes;
• 3 kg red hard tomatoes;
• one kilogram of onions and red carrots;
• one kilogram of fresh bell pepper;
• 2 faceted glasses of vegetable oil;
• 2 small spoons of table or balsamic vinegar;
• two medium spoons of salt;
• 1.5 tablespoons of powdered sugar.

How to cook Atlant salad:

1. Cook beans pre-soaked for 10-12 hours until half cooked.
2. Grind tomatoes in a meat grinder.
3. Cut carrots, onions and peppers into cubes.
4. Put the beans and other vegetables in a saucepan, then mix everything gently.
5. Add salt, vegetable oil and granulated sugar to the container.
6. Put on fire for 1 hour. Before the end of cooking, add vinegar.
7. Remove from stove. Arrange in sterilized glass containers and roll up for the winter.

How to cook lobio for the winter (video)

Such salads with beans are very satisfying, because legumes are rich in proteins. Seamings are prepared quickly, often without sterilization. The main thing is to soak the beans for several hours in advance. Here are my favorite - golden recipes. Choose!

Delicious bean salad for the winter: recipe with photo

I love recipes with photos - simple and tasty salads with beans for the winter, it's so easy to cook them! The first very simple recipe is a salad with beans and tomatoes, without sterilization. From tomatoes, we will prepare a fragrant puree that gives the dish a bright color and rich taste.

Ingredients:

• 500 g of beans;
• 5 pieces. onion;
• 1 kg of tomatoes;
• 0.5 tsp ground black pepper;
• 1 teaspoon ground allspice;
• 1.5 st. spoons of salt;
• 5 pieces. bay leaf;
• 2 tbsp. tablespoons of vegetable oil (refined);
• 1 teaspoon of vinegar essence.

Tip: Beans are better undercooked rather than overcooked. She then "reaches" the desired condition in the finished dish.

Cooking:

Salad for the winter, canned according to a recipe that does not provide for sterilization, we begin to cook with the processing of beans. It is very important to do everything right so that the workpiece is well stored.

Sort the legumes, rinse, drain the liquid and fill it with clean water in proportions of 1: 2 (two parts of water for one part of the beans). Let's leave for 11-12 hours. I most often fill the beans in the evening and leave them overnight.

Drain the liquid again, rinse, pour clean water and set to boil until the legumes are ready.

While the beans are cooking, peel the onion, wash it and chop it into cubes. Fry the onion in a frying pan in vegetable oil until it becomes a beautiful golden color.

We wash the tomatoes, pierce them with a toothpick in several places. Put in a bowl and scald with boiling water. Then briefly dip in cold water. The skin of the tomatoes will burst at the puncture points, and it can be easily removed. Grind tomatoes in puree with a blender or meat grinder.

Pour the tomato mixture into a saucepan, salt to taste and set to cook over low heat. When the puree thickens a little, add the fried onions. Let's simmer for 10 minutes.

Then add bay leaves, spices, simmer for five minutes and add the beans. The dish should be stewed after that for another half an hour. At the end of cooking, pour in the vinegar essence and mix.

We sterilize jars and lids by scalding them with boiling water. Pour the finished vegetable salad into jars with a ladle, roll up the lids. Then turn over, wrap, leave to cool completely. Hiding for storage.

Here is such an easy recipe with a photo of a very tasty winter bean salad. You can experiment with spices and herbs, add something of your own. The preparations will turn out different, but still very tasty.

Beans with eggplant for the winter

I really love and appreciate the little blue ones, I try to add them wherever possible. I'll tell you how to cook a delicious salad with beans for the winter with eggplant. This recipe was shared with me by an employee - her canned vegetables always turn out amazing and are a success at any corporate party.

Ingredients for 10-12 jars in 0.5 l:

• 500 g beans (best - white);
• 2 kg of eggplant;
• 500 g of bell pepper;
• 500 g carrots;
• 1.5 kg of tomatoes;
• 200 g of garlic;
• 0.5 cups of granulated sugar;
• 2 tbsp. spoons of salt;
• 350 ml of vegetable oil;
• 100 ml of vinegar (9%).

Note to the hostess: So that the eggplants do not taste bitter, sprinkle them abundantly with salt, leave for 10 minutes, then salt the resulting juice from them. You can rinse a little and throw it in a colander.

Cooking:

1. Sort the beans, rinse, soak overnight in clean water. In the morning, drain the liquid, fill it with fresh water, boil until tender.
2. Peel the garlic, remove the skin from the tomatoes (according to the method indicated in the first recipe). Pass the tomatoes and garlic through a meat grinder (or chop in a blender).
3. We clean all the other vegetables. Grate the carrot. Cut eggplant and bell pepper into cubes.
4. Pour the tomato mixture with garlic into a large saucepan, set to boil. After boiling, add sugar, salt, vegetable oil and vinegar. Stir until the mixture becomes homogeneous.
5. Add eggplant, peppers and carrots to the pan. As soon as the mixture boils, reduce the heat, simmer for about half an hour, stirring occasionally. Then add the beans and simmer for another 20 minutes.
6. In sterilized jars, lay out the finished salad with eggplant. Roll up, turn over, wrap up.

After cooling, store in a cool dark place.

Bean Salad with Tomatoes and Peppers

I'll tell you how to make an interesting snack for the winter with tomatoes and peppers. It is versatile and can perfectly complement any dish.

Ingredients for 5 liters of ready-made salad:

• 1 kg of beans;
• 2.5 kg of tomatoes;
• 1 kg sweet pepper;
• 3-4 pcs. onion;
• 500 ml vegetable oil (refined);
• 1 st. a spoonful of sugar;
• 1 teaspoon of vinegar;
• Salt, spices - to taste.

Cooking

1. Bean spin for the winter is prepared with vegetables, the recipe contains little vinegar, but an abundance of tomatoes ensures excellent preservation of the finished product.
2. Soak the beans overnight. Rinse in the morning and fill with fresh water.
3. While the beans are infused, let's take care of the tomatoes. We wash them, cut them crosswise, dip them in boiling water for 5 minutes. Then fill with cold water for a minute, after which we easily remove the skin. We cut the tomatoes into small cubes.
4. Grate peeled and washed carrots. Processed sweet pepper cut into strips. We also clean the onion, wash it, cut it into half rings.
5. Pour a little vegetable oil into the bottom of a large cauldron, put onions, carrots and peppers, fry until browned.
6. Drain the water from the beans, pour it into a cauldron. Add the remaining vegetable oil (500 ml in total), sugar and vinegar. Season with pepper and salt to taste. We heat until boiling, then simmer over low heat for about two hours (under the lid). Stir from time to time.

Note to the hostess: We check the readiness of the dish by the beans - if it is soft, you can turn off the fire.

How to close a salad? Half-liter jars are optimal. We will sterilize them, lay out the hot billet, twist the lids scalded with boiling water. Turn over, wrap. After cooling, we hide for storage.

Salad for the winter of asparagus beans

Whenever possible, I try to stock up on recipes for asparagus beans. Its main advantage is that it cooks very quickly, no need to soak for hours. Green bean salads (as asparagus is often called) look piquant, "foreign", rich in vitamins and minerals.

Ingredients:

• 1 kg of asparagus beans;
• 700 g of tomatoes;
• 200 g carrots;
• 200 g of onion;
• 3 teaspoons of salt;
• 1.5-2 tbsp. spoons of granulated sugar;
• 1.5 st. tablespoons of vinegar (9%);
• Parsley greens - to taste.

Cooking:

1. Rinse the green beans, cut into 4 cm pieces. Boil for 5 minutes in salted water, cool.
2. Onion cut into half rings. We rub the carrots on a grater. Fry them in vegetable oil until golden brown.
3. Remove the skin from the tomatoes, cut them into cubes. Put them in a saucepan, add the beans, fried onions and carrots, salt, sugar, chopped parsley and vinegar. Simmer all 40 minutes, stirring.
4. We lay out the finished dish in sterilized jars, twist the lids. That's all!

Tip: The workpiece can be stewed with tomato paste, replacing the tomatoes with it in proportions to your taste.

Very tasty salad recipes with beans for the winter can also be seen on the video. I offer you one of these interesting recipes.

Greek appetizer

I'll tell you more how to make a Greek salad with beans - a recipe for the winter. In the people it is also called "Greek appetizer". The dish turns out spicy, amazingly tasty, perfectly warms in the cold.

Ingredients:

• 1 kg of beans;
• 2 kg of tomatoes;
• 500 g carrots;
• 500 g of onion;
• 500 g of bell pepper;
• 250 ml of vegetable oil;
• 0.5 cups of granulated sugar;
• 1.5 st. spoons of salt;
• 3 pcs. large heads of garlic;
• 1-2 pcs. pods of red hot pepper;
• 1 teaspoon of vinegar essence.

Cooking:

1. Boil the beans soaked overnight until tender.
2. We rub the carrots, cut the onion into half rings. Fry.
3. We cut the tomatoes in semicircles, Bulgarian pepper - in strips.
4. Put beans, onions with carrots, peppers, tomatoes, sugar, salt in a capacious pan. Pour vegetable oil, simmer for about half an hour.
5. Five minutes before readiness, add chopped garlic, hot pepper (to taste), vinegar essence.
6. We put the finished snack in clean, dry jars, tighten the lids. Turn over, wrap, let cool.

Such preservation is well stored at room temperature, in the pantry.

Salad with beans and zucchini

Very unusual, but surprisingly tasty and healthy is a bean salad with zucchini. Cooked with tomato paste, it seemed to retain all the colors and flavors of summer.

Ingredients for 4-5 liters of finished salad:

• 2 cups boiled beans;
• 3 kg of zucchini;
• 500 g of bell pepper;
• 1 st. a spoonful of tomato paste;
• 350 ml of vegetable oil;
• 200 g of granulated sugar;
• 60 g of salt;
• 1 teaspoon of red ground pepper;
• 1.5 st. tablespoons of vinegar (9%).

Cooking

1. Soak beans overnight, boil in the morning until tender.
2. We clean the zucchini, cut into cubes. Processed Bulgarian pepper cut into strips.
3. We spread beans, zucchini, pepper, spices, tomato paste in a saucepan or cauldron.
4. Pour vegetable oil, simmer for an hour over low heat.
5. Add vinegar 5 minutes before cooking.
6. We fill clean sterilized jars with salad, roll up the lids scalded with boiling water.
7. Turn over, wrap, leave to cool completely.
8. Then transfer to a cool dark place for storage.

These are such simple and very tasty salad recipes with beans for the winter. Get ready, you'll love it. Bon appetit!

Among the variety of preservation, there are blanks that can be used not only as a side dish, but also as an ingredient for preparing other dishes. The latter also includes a salad with beans for the winter. This hearty and nutritious snack with bread will completely replace dinner. And if you suddenly want borscht, and there is no beans at home, you can safely add salad to the pan. Borscht will not suffer a bit from this, but on the contrary, it will acquire an additional taste. In addition, the cooking time will be significantly reduced.

Experimenting with the ingredients, experienced housewives have created and brought to life many delicious bean salad recipes for the winter. Adding different vegetables to the appetizer allows you to play with taste and makes the salad not so rich.

To make the beans cook faster, they should be soaked on the eve of conservation (overnight).

Traditional bean salad

To prepare 5 liters of salad:

The readiness of the salad is determined by the state of the legumes: if the beans are soft, you can turn it off.

Beans with vegetables

Preparing a salad will not take so much time if you boil a kilogram of beans first.

While the beans are boiling, you can do the vegetables:

Beans in tomato sauce

Such a salad is very similar to store-bought beans, which housewives often buy for borscht. However, due to the fact that tomatoes with pulp are used instead of tomato juice, the sauce is thicker.

To make 4.5 liters of canned bean salad, you should:

Greek bean salad

Traditionally, red beans and chili peppers are used to prepare this appetizer in the amount necessary to make the salad spicy. For those who do not like hot dishes, chili can be put in quite a bit, for taste. Greek salad for the winter with beans turns out to be very tasty, and red fruits and vegetables make it also festively beautiful.

First of all, you need to prepare the beans:

Now start preparing the vegetables:

And now you can start cooking directly canned red bean salad:

Bean salad with beets

A jar of such an appetizer will serve not only as a delicious side dish for mashed potatoes, but will also help out during the preparation of first courses. Beetroot salad with beans for the winter can be added instead of fresh vegetables to borscht. From the indicated amount of ingredients, approximately 6.5 liters of the finished product should be obtained.

Step by step preparation:

Bean salad with zucchini

Beans, although healthy, are a little heavy food for the stomach. To make the appetizer lighter, you can add young zucchini or zucchini to it and make a salad for the winter with beans and zucchini.

For the salad you will need:

• 2 tbsp. sugar beans;
• 1 liter of tomato juice;
• 3 kg of zucchini;
• 200 g butter;
• 500 g of bell pepper;
• a glass of sugar;
• to taste - salt and pepper;
• 1 st. l. vinegar.

Soak the beans overnight, and boil the next day until tender.

Cut the zucchini into large cubes so that they remain whole during the cooking process. You can not cut the peel if the vegetables are young.

Pepper cut into not very thick sticks.

Place chopped vegetables in a large cauldron, pour tomato juice on top and boil for 40 minutes (over medium heat). During this time, the juice that the zucchini will start up will evaporate. Next, screw on the burner and boil the salad for 20 minutes.

When the workpiece becomes thicker, add the finished beans, butter and sugar (salt, pepper - to taste). Boil for another 10 minutes and pour in the vinegar. After 2 minutes, turn off the burner, put the salad in jars and roll up.

A salad with beans for the winter is not only a hearty snack, but also an excellent preparation for first courses, which will help you cook them quickly. Experiment, add other vegetables to the beans, and enjoy your meal!