Winter salad with beans. Hearty salad with beans for the winter

Salads with beans are very satisfying. Cooked blanks save our time well in winter. Just open the jar salad in winter, and you are provided with high-grade proteins.

1. Tomato and bean salad

beans - one kilogram;
- tomatoes - two and a half kilograms;
- carrots - one kilogram;
- Bell pepper- one kilogram;
- granulated sugar - one glass;
- salt - three tablespoons;
- vegetable oil - half a liter;
- black ground pepper- two teaspoons;
- table vinegar - one teaspoon.

Soak beans in cold water at 12 o'clock.

Prepare the vegetables, cut the tomatoes into slices, grate the carrots, you can also use a grater to cook carrots in Korean, cut the sweet pepper into strips, and cut the onion into half rings.

Place all the ingredients in a wide saucepan with a thick bottom and add sugar, salt, vinegar and black pepper to them. mix and put on fire.

Bring the salad to a boil, then boil it for another two hours, be sure to stir so that the workpiece does not burn.

We put the finished salad in hot form into pre-pasteurized jars and roll it up. Salad with beans for the winter - ready!

We will store such a salad at a temperature of 20 degrees.

2. Vegetable bean salad

Any beans - white or red - 2 cups of dry product;

Young zucchini - no more than 1,600 grams;

White cabbage - 1.5 kilograms;

Ripe, but dense red tomatoes - a kilogram;

Onions - 6 onions;

Sugar - one and a half glasses;

Vegetable oil - 1.5 cups;

Vinegar - about 9% - one and a half glasses;

Salt - one and a half tablespoons;

Sweet bell pepper - to taste.

Soak the beans overnight, cook in the morning. Take the cabbage, remove the leaves from the very top, and only then cut the cabbage very finely. Peppers need to be chopped into small thin strips. Eggplants, as well as zucchini, need to be washed, and then cut them as finely as peppers. Tomatoes need to be ground, the skin must be removed from them, and the onion must be cut into not the largest cubes. Then you need to take the marinade to prepare the salad. For it, you need to mix the spices with vegetable vinegar and oil, and then with salt and sugar in one bowl. Everything must be put on fire, boil for one minute, and then mix thoroughly so that all components are saturated with each other's juice.

Take a saucepan and pour the marinade into it, put the vegetables. Put the cabbage in first. Then you will need to lay out the eggplant, as well as peppers and onions. As for the cooking period for each vegetable, it will need to be stewed for an hour. About 30 minutes before you turn it all off, you will need to mix in the beans. Lettuce will need to be packaged hot in jars.

3. Harvesting of asparagus beans

Asparagus (green) beans are healthy and nutritious. It is not difficult to save it for the winter, blanks can be used to prepare first courses and salads, as well as serve beans as a side dish or cook vegetable stew with it.

For canning asparagus beans, we need:
asparagus beans - 2 kg
water - 2 l
salt - 1.5 tbsp. l.
vinegar - 4 tbsp. l.

How to preserve asparagus beans:
Rinse the pods and warm in a very hot water(do not boil, do not boil) for 5 minutes. Cool the beans, put them in sterile jars and pour the marinade (boil water with salt).

Pour 2 tablespoons of vinegar into each jar, pour the marinade over the beans. We cover the jars with lids and sterilize in a water bath for about 40 minutes.

4. Greek salad - a recipe for harvesting with beans

1 kg beans
1 kg of onion
1 kg sweet pepper (Bulgarian)
1 kg carrots
2.5 kg tomatoes
~ 300 gr. vegetable oil
~ 1 cup garlic (or less if you like)
1-2 chili peppers (or less, to taste)
salt, sugar, vinegar to taste
Cooking:
Soak the beans overnight, then boil until half cooked, excess water drain
Finely chop the tomatoes (scroll in a meat grinder, or in a food processor)
Grate carrots on a coarse grater
Onion finely chopped
Pepper cut into cubes
Scroll garlic and hot pepper in a meat grinder
Combine tomatoes and beans, cook for about 30 more minutes
Separately stew carrots, onions and sweet peppers
Combine everything, add scrolled garlic and hot pepper, boil again, add vinegar (I add a little essence - to taste)
Divide hot into clean jars, roll up tin lids,
turn over, wrap with a blanket until cool.

The salad is very spicy!

5. Bean snack

Beans (or beans) can be taken young in pods, then cut off the tips.
Blanch for 2-3 minutes. To banks 1 Bay leaf, 1 hot pepper small or a piece of large, 3-4 black peppercorns. Put beans or beans. Pour hot marinade (20 g of vinegar essence 70%, 850 g of water, 80 g of sugar, boil 35-40 g of salt) and sterilize 0.5 l jars for 25-30 minutes.
If you take ripe beans, then the marinade in jars will turn black - do not be alarmed, this is all normal.

6. Bean salad for the winter

Boil 500 gr. beans. scroll through a meat grinder 1.5 kg. tomato add 1 kg. carrots (through a grater) simmer for 20 minutes. then toss in the beans. 100gr. sugar, 2 tsp. essences, salt to taste, 100g. rast. oils. boil 5 min. pour into a mass of 1 kg. Bulgarian chopped peppers. cook for another 15 min. put into jars and roll up.

7. Bean and eggplant salad

Soak the beans overnight. Put the beans 0.5 kg to boil, while the beans are being cooked, cut 2 kg of eggplant, grate 0.5 carrots, cut into strips 0.5 kg of sweet pepper, mix everything, squeeze or finely chop the garlic 3 heads and 2 pods of hot pepper, add 150 g of sugar, 50 g of salt, 150 g of vinegar 9%, 0.5 liter of vegetable oil to the vegetables, cook for 30 minutes, then add the finished beans (greens to taste) and cook until tender. Arrange in banks and roll up.

8. Salad Gifts of autumn

4 kg of tomatoes, 1 kg of onions, 1 kg of carrots, 1 kg of sweet peppers, 500 g of beans. 500 g vegetable oil, bay leaf, black peppercorns, spices (to taste).
Boil fresh beans without salt, chop the tomatoes into circles, cut the onion and pepper into rings, grate the carrots, combine the beans and vegetables, salt, put in the refrigerator for 6-8 hours. Drain the released juice, add peppercorns, bay leaf and oil, spices, stew the salad for 30-40 minutes, put the salad in jars, roll up.

9. Caviar with beans

1 kg dry beans, 1.5 l tomato juice, 2.5 kg eggplant, 0.5 kg onion, 0.5 kg bulg pepper, 0.5 kg of carrots, 1 tbsp sunflower oil, 150 g sugar, 2 tbsp salt, 1 hot pepper.
We soak the beans overnight, cook them until half cooked (from the moment of boiling for about an hour), throw them in a colander. IN large saucepan cut into cubes all vegetables, carrots on a coarse grater. We fall asleep beans and pour tomato juice. We cook for 1.5 hours. 20 minutes before readiness, pour in the oil, 1 tbsp. l vinegar to-you 70%, sugar, salt., hot pepper in a pod (not chopped !!!) At the end, remove the pepper, hot caviar cork in sterilized jars.

Preparing in the fall is a great time saver. cold winter. Just open a jar of salad, and you are provided with vitamins and a good mood. We will tell you how to prepare a salad with beans for the winter.

winter bean salad recipe

Ingredients:

• dry red beans - 1 kg;
• carrots - 1 kg;
• ripe tomatoes - 2.5 kg;
• onion - 3 pcs.;
• Bulgarian pepper - 1 kg.

For marinade:

• sugar - 1 tbsp.;
• vegetable oil - 500 ml;
• vinegar - 1 teaspoon;
• spices.

Cooking

To prepare this salad, soak the beans in warm water and leave overnight. We wash the vegetables, clean them: remove the peel from the tomatoes, dousing them with boiling water. Cut the tomato pulp into cubes. We rub the carrots on a large grater, and bell pepper chop with medium straw. We chop the onions in half rings. Then we put all the vegetables and beans in a saucepan, season with spices, add sugar, pour in vinegar and vegetable oil. Stir and cook, stirring, until tender, about 2 hours. We put the finished salad in clean jars, roll it up and wrap it in a blanket all night. We store the preservation in a dark, cool place, and in winter we use it as a salad, dressing for soup or a side dish.

Bean salad for the winter

Ingredients:

• dry white beans - 2 tbsp.;
• young zucchini - 1.5 kg;
• sweet pepper - 450 g;
• white cabbage - 1.5 kg;
• tomatoes - 1 kg;
• bulb - 6 pcs.

For marinade:

• granulated sugar- 1.5 st.;
• vegetable oil - 1.5 tbsp.;
• table vinegar - 1.5 tbsp.;
• spices.

Cooking

Soak beans overnight, and boil in the morning until tender. WITH white cabbage, remove the top leaves and chop it very thinly. We process the pepper and chop it into thin strips. We wash young zucchini, dry and cut into small cubes. Remove the skin from the tomatoes and twist them through a meat grinder, and chop the onion into cubes.

Now let's make a salad marinade: mix spices and sugar with vinegar and vegetable oil, put on fire and boil for one minute, and then mix thoroughly to dissolve everything.

Next, take a deep pan, pour the marinade into it and lay out the prepared vegetables. First we put cabbage, then zucchini, pepper, beans and onions. Cover the top with a lid, reduce the heat to a minimum and simmer for about 1 hour. We pack the hot salad in jars, roll up the lids and leave to stand until completely cooled.

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Home / SNACKS

Gorgeous, satisfying and very healthy snack, which is sure to please everyone who loves a product such as beans. This Greek appetizer for the winter it will also serve as a lifesaver for you if unexpected guests arrive.

It can be used as a side dish or as an independent dish (especially in fasting), or you can cook great soup- hearty and tasty!

Products:

1. Tomatoes - 2.5 kg
2. Carrots on a coarse grater - 1 kg
3. Bulgarian pepper - 1 kg
4.

Salad with beans for the winter

Onion cut into rings - 0.5 kg
5. Vegetable oil - 1 cup
6. Salt - 2 tbsp. heaped spoons
7. Sugar - 2 cups
8. Beans - 1 kg
9. Chopped garlic - 0.5 cup
10. Fresh parsley - 200 gr
11. Hot pepper - 1 pc.
12. Acetic essence- 1 tbsp. spoon

How to cook a Greek appetizer:

When preparing vegetables, be sure to carefully inspect them for damaged areas that need to be cut off, otherwise the jars may “explode” after seaming.

Wash the vegetables, remove the stalks from the tomatoes, cut the core from the sweet Bulgarian and hot peppers.

Before preparing a Greek snack, we need to soak the beans for 12 hours. Then boil it until cooked, so that it is dense enough, retains its shape well and does not fall apart.

While the beans are cooking, randomly chop the tomatoes (I cut them into cubes) and bell pepper(cubes or straws), onion rings or half rings, three carrots on a coarse grater. We combine these products, add salt, sugar and butter and simmer for 30 minutes, over low heat.

TO stewed vegetables add the finished beans, garlic, chopped parsley, hot pepper and simmer together for another 10 minutes.

At the end of cooking, add 1 tablespoon of vinegar essence.

We lay out in sterilized jars, roll up, turn over on the lids (upside down) and wrap until cool.

After cooling (usually after a day), the jars are removed to the place of their permanent storage - the basement, if any. a private house, and someone has a pantry, if this is an ordinary apartment.

The optimal storage temperature for preservation is from 0 to 10 degrees Celsius, but not everyone has this opportunity. Can be stored in an apartment under normal room temperature. In this case, pay more attention to sterilizing containers, inspecting vegetables for spoilage, and boiling lids.

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Salad with beans for the winter - delicious recipes

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 gain extra flavor. In addition, the cooking time will be significantly reduced.

Experimenting with ingredients experienced housewives created and brought to life a lot of very tasty salad recipes with beans for the winter.

Winter bean salad

Adding to a snack different vegetables 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.

See also: How to preserve and pickle green peas?

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 it turns out very tasty, and red fruits and vegetables make it also festively beautiful.

First of all, you need to prepare the beans:

Also Read: Cooking Delicious borscht dressing for the winter with and without beets

Now start preparing the vegetables:

And now you can start cooking directly canned salad with red beans:

Bean salad with beets

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

Step by step preparation:

Also Read: Best Calamari Salad Recipes

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.

Salad with beans for the winter is not only hearty snack, but also beautiful workpiece for first courses, which will help to cook them quickly. Experiment, add other vegetables to the beans, and enjoy your meal!

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Beans with vegetables for the winter

Ingredients

• Onion 500 g;
• Refined sunflower oil 400 ml;
• Carrots 500 g;
• Sweet pepper 500 g;
• Tomatoes 2000;
• Sugar 25 g;
• Salt 50 g;
• Vinegar essence 5 tsp.
• Dry red beans 1000 g
• Garlic 100 g

Cooking method

1. For cooking, we need dry beans, carrots, tomatoes, peppers, vegetable oil, onions, garlic, salt, sugar, vinegar essence 70%.
2. Soak the beans overnight, then cook until tender and drain in a colander.
3. Grate carrots.
4. Pepper cut into strips.
5. Onion cut into thin rings. Grind tomatoes in a blender.
6. Simmer all vegetables with oil for 20 minutes from the moment of boiling over low heat.
7. Add beans, garlic (grate on fine grater), sugar, salt, vinegar, mix. Simmer another 15 minutes.
8. Roll up in dry sterilized jars, turn over and wrap until cool. Output - 4 liters.

Pepper and Bean Salad

Ingredients

For 7 jars, 1 liter capacity:

• Sweet pepper - 5 kg;
• Tomatoes - 3 kg;
• Onion - 2 kg;
• Beans - 500 g;
• Sugar - 300 g;
• Salt - 100 g;
• Vinegar 9% - 200 ml;
• Vegetable oil - 0.5 l.

Cooking method

1. Fill beans with water. Boil until tender (1 hour).
2. Wash the pepper, cut into strips.
3. Onion cut into half rings.
4. Wash the tomatoes, cut into slices.
5. In a large bowl, mix peppers, onions, tomatoes and beans.
6. Fill them with sugar, salt, vinegar, vegetable oil.
7. Transfer the mixture to a saucepan, cover and bring to a boil. Cook bean salad with bell pepper from the moment of boiling for about 1 hour.
8. Arrange hot pepper and bean salad in prepared jars and roll up.

   Salad with beans for the winter - delicious recipes

   Bon appetit!

Bean salad with vegetables

Ingredients

• dry beans - 500 g;
• carrots - 500 g;
• sweet pepper - 750 g;
• onion - 500 g;
• natural tomato paste - 250 ml;
• water (for juice) - 750 ml;
• vegetable oil - 150 ml;
• sugar - 2 tbsp. l.;
• salt - 1 tbsp. l.;
• spices - to taste and desire.

Cooking method

1. Pour freshly soaked beans over night cold water without salt, bring to a boil and cook for 30 minutes.
2. Peel, wash and grate carrots coarse grater. Place in a large bowl along with the beans.
3. Purified onion cut into strips. Remove the seeds from the pepper and cut into strips. Add the onion and pepper to the pan along with the beans and carrots.
4. Dilute tomato paste with water to make tomato juice. received tomato juice pour vegetables with beans, put the pan on the fire, bring the contents to a boil.
5. Add salt, sugar, vegetable oil to the pan and cook over low heat, stirring occasionally, for 30-40 minutes. If desired, add your favorite spices and cook the salad for another 5 minutes. Adjust the amount of sugar according to the acidity of the tomato juice.
6. Place the hot salad in dry sterile jars and seal tightly. Turn upside down until cool.

Beans – herbaceous plant from the legume family, which is the type species. The fruits of the plant are pods that contain several kidney-shaped seeds that have the same name with the plant. The product is widely used in cooking, Food Industry and preparations for the winter for the future.

America is considered the birthplace of the plant. According to historical information, in ancient times, the fruits of beans were used by the Aztecs. Also interesting fact is that the ancient Greeks considered beans, or rather the stew from it, food for the poor. In ancient times in England, the plant was used for decorative purposes, as the bean blooms with beautiful white flowers. In Asia, beans are consumed exclusively in crushed form: the seeds of the plant are dried and processed into flour.

There are quite a few types of plants. As a rule, in cooking, shelling varieties are understood as beans. They, in turn, are divided by color and taste characteristics seeds. The most popular are white and red beans. These species are most often used for cooking various dishes and preparations for the winter for the future. Don't be confused this product co asparagus beans, which is a separate species.

Beans have quite big amount useful properties. First of all, it should be noted that the product contains protein, which, in terms of ease of digestibility, can compete with the protein found in fish and meat. Also, the seeds of the plant are rich in vitamins, minerals and useful trace elements. The product contains a natural antibiotic that helps cleanse the stomach and intestines. Regular use legume improves performance nervous system. Even in canned bean saves most its beneficial properties, so this product is considered ideal for winter harvesting.

Before eating beans, you should definitely know that when raw, it is very dangerous to health, as it contains toxic substances. That is why it is recommended to soak legumes in cold water for a day before use. Beans are not recommended to be abused, as they are digested for a long time. Do not forget that the use of beans can lead to flatulence.

To use legumes for homemade preparations or for cooking, it must be purchased.

Winter salad with beans - recipe

Most often on sale you can find already peeled and dried bean seeds. In such cases, it is necessary to specify the date of packaging and the expiration date of the product. It is very important that the composition of the fruits of the plant does not contain foreign substances of synthetic or chemical origin. It is recommended to store beans in a dry and dark place at room temperature.

Prepared from beans various soups, main courses, side dishes, appetizers and salads. This popular product is harvested for the winter by the most different ways. Beans can be preserved on their own or used to prepare dressings for the winter. If desired, legumes can be closed in tomato or own juice.

Detailed step by step recipes with the photos below, they will tell you how easy, tasty and quick it is to prepare beans for the winter, as well as how finished preservation should be stored properly.

Well, the truth is that a very tasty salad is obtained according to this recipe! A former employee taught me how to cook it: it somehow brought her preparations to work, among which was this salad. Our entire department was delighted, so even the laziest young ladies rewrote the leaflet with the recipe.

Ingredients:

• 3 kg of tomatoes;
• 1 kg of bell pepper;
• 1 kg of carrots;
• 1 kg of onions;
• 3 cups dry beans;
• 1.5 cups of sugar;
• 2 tablespoons of salt (with a slide);
• 1.5 cups of vegetable oil;
• 80 ml 9% vinegar.

*The volume of the glass is 250 ml.

From the indicated amount of ingredients, 6 liters of salad with beans are obtained.

Cooking:

We cut the tomatoes in half, remove the attachment points of the stalk and cut into medium-sized pieces (to fit in the meat grinder hole). We twist the tomatoes through a meat grinder.

Cut the bell pepper in half lengthwise, cut out the stalk, remove the seeds and rinse again. We cut the peppers large pieces. Peel the onion and cut into cubes or half rings. We clean the carrots and cut into thin squares 1.5x1.5 cm in size, 0.5 cm thick.

Soak the beans in cold water in the evening (there should be 2 times more water in volume, since the beans will swell). If the beans are young, do not soak them. Cook beans until tender, about 25-30 minutes.

Put tomatoes, bell peppers, onions, carrots and beans in a saucepan with a thick bottom. Add salt, sugar and vegetable oil. We mix everything well.

We put the pan on the fire, covered with a lid. Bring to a boil over medium heat, then reduce heat to low and simmer for 1 hour.

Add vinegar, mix and keep on fire for another 5 minutes.

We lay out the finished salad hot in wiped dry, sterilized jars and immediately seal it hermetically with lids (roll up or screw).

Turn the salad jars upside down and wrap them in a blanket. Let it cool down completely, about a day. We store such a salad in a dark place so that the vegetables do not change color.

Tomatoes can not be passed through a meat grinder, but grated - the effect will be the same. But, the truth is, with the help of technology, it is still much faster and more convenient to do this.

Beans are hearty and useful product the legume family. canned blanks based on it can be used as sauces, garnishes or dressings for soups. Once having prepared them for the winter, you can cold period Ease the process of preparing main dishes and forget about grating vegetables, boiling beans and other time-consuming chores by adding the mixture to your favorite recipes.

Salad with beans for the winter contains an increased amount of valuable protein contained in this product. And the additional ingredients included in the composition, for example, vegetables and herbs, provide the body with fiber and those vitamins that are preserved after heat treatment. finished product based on them, it provides the body with the required energy and strength, the need for which in winter is even higher than in other seasons.

For you, we have collected here the most popular and best recipes winter salads with beans. So that you, without spending a lot of time searching, choose something for yourself.

With beans, tomatoes and carrots

Most bean salad recipes contain similar ingredients, with slightly different amounts and ratios. We offer you a classic version of this dish. Sweet juicy vegetables and beans can be used as a dressing for your favorite soups or an independent snack.

We will need:

• Beans - 1 kg;
• Carrots - 1 kg;
• Tomatoes - 2.5 kg;
• Garlic - 1 head;
• Sweet pepper - 1 kg;
• Vegetable oil - 260 grams;
• Salt - 2 tablespoons;
• Sugar - 1 tablespoon.

Cooking:

1. Wash the tomatoes, peel and remove the skin. Then we twist in a blender, meat grinder or three through a sieve;
2. We sort the beans, wash and fill with cold water. Let's brew for 10 hours;
3. Rinse the pepper, remove the tail and all the seeds, and then chop it into plates or half rings;
4. We remove the husk from the onion, wash it. Pat dry with a towel and cut the onion in half. After that, we chop the halves into half rings;
5. Wash the carrots thoroughly with a sponge, remove the peels, then three on a coarse grater;
6. Garlic is peeled, washed and squeezed in a press. Can be ground in a blender;
7. Pour the oil into a thick-walled pan, heat it and pour in the tomato pulp and soaked beans (without water). We cook everything together on low heat for 60 minutes;
8. Separately, fry carrots and onions in a pan. Then we spread the frying to the tomato-bean mass and mix.
9. Add sugar, pepper and salt, boil for another 20 minutes;
10. At the very end, add the garlic mass, boil for another three minutes. Everything is ready, you can roll salads with canned beans to banks.

Beans, cabbage and zucchini

Except classic options, exist and alternative recipes, for example, with cabbage and zucchini, which can be changed to eggplant. The rest of the composition of the dish is similar to the classic, but the overall impression will be different. We suggest you preserve the beans in this way.

We will need:

• White beans - 2 cups;
• Young zucchini (eggplant) - 1.7 kg;
• Hard cabbage - 1.5 kg;
• tomatoes durum varieties- 1 kg;
• Sweet pepper - 1 kg;
• Onions - 6 pcs.;
• Sugar - 1 ½ cups;
• Vegetable oil - 400 ml;
• Vinegar - a tablespoon;
• Powdered pepper - 2 tsp;
• Salt - 1.5 tbsp;
• Sugar - 2 tbsp.

Cooking:

1. Beans in the preparation of the salad will take more time, so we'll start with it. First, let's sort it out, rinse it and pour water 1: 2, where the last digit is liquid. Leave overnight, and in the morning change the water to fresh water and set to cook until almost fully prepared(but not quite);
2. The next step is cabbage. Remove the upper leaves from the fork, cut off the lower part (there are the best thin leaves) and chop it very thinly;
3. We wash the pepper pods and clean them of everything superfluous (core, seeds and stalk), then finely chop;
4. My zucchini, cut off the skin and chop into circles. If the vegetables are large, then cut into any other convenient smaller shape;
5. We wash the tomatoes, remove the skin after scalding. Grind the remaining pulp with a blender or meat grinder;
6. We clean the onion from the husk, wash and cut into half rings;
7. Recipes for salads with beans differ in cooking methods, in our case, it is required to prepare the marinade before cooking.
8. Mix vegetable oil with spices and vinegar, add sugar and salt;
9. Pour the marinade into a deep thick-walled pan, add prepared vegetables there: cabbage, zucchini, pepper, tomato mixture and onion. At a low boil, cook everything for a little over an hour. Then pour the main ingredient, mix and simmer for another ½ hour. Salads with canned beans are ready, you can distribute them in jars and twist.

Beans in tomato sauce

Classic gas station for any tomato soups and even cabbage soup - recipes for beans with tomatoes are multifaceted, so you can use them at your discretion, without looking back at the wishes of the authors of the dishes. Not bad, such an appetizer will look like additional ingredient to stewed vegetables.

We will need:

• Large onion - 5 pcs.;
• Sweet hard tomatoes - 1 kg;
• Lavrushka - 5 leaves;
• Black pepper - ½ tsp;
• Salt - 1 ½ tablespoons;
• Allspice - 1 tsp;
• Vinegar essence - 1 tsp;
• Sunflower oil - 2 tablespoons.

Cooking:

1. Let's start with the longest in terms of preparing the component - beans. We sort out the kernels, rinse and fill with water for 11 hours or overnight. Then drain the liquid, rinse again and add clean water. Boil;
2. Remove all the husks from the onion and chop as finely as possible;
3. Then we heat the pan, take a little vegetable oil and fry the onion until bright golden;
4. We wash the tomatoes, pierce in several places and scald. In places of puncture, the skin will burst. We can easily remove it and turn the remaining mass into tomato puree. Salt to your taste and send to cook over medium heat;
5. We give the tomatoes to boil a little, add the onion and simmer until it is ready;
6. We fall asleep bay leaves and spices, boil everything together for about five minutes and throw in the beans. After that, leave to cook for half an hour;
7. Now salads with canned beans are ready, you can sort them into jars and twist them.

Beans and mushrooms

Exist various recipes canned beans for the winter, but most of them are based on a combination of legumes with vegetables. In the same case, we suggest adding a non-classical ingredient - mushrooms, which will add piquancy and originality to the winter salad.

We will need:

• Beans - 1 kg;
• Mushrooms fresh ( better champignons or oil) - 1.5 kg;
• Strong tomatoes - 3 kg;
• Carrots - 1.4 g;
• Sand sugar - 10 grams;
• Vegetable oil - 180 ml;
• Vinegar (9%) - ½ cup;
• Salt - 25 grams;
• Peppercorns - 4 pieces.

Cooking:

1. As in previous recipes, we start the salad with beans. We sort and wash the grains, soak for long time- overnight or half a day. Then rinse, change the water to fresh and cook for 50 minutes. Let the remaining liquid drain;
2. While the beans are cooking, let's prepare the mushrooms. We sort through them, removing leaves and forest debris, cut off the roots, leaving about 2 cm on the leg. Rinse well, pay special attention to hats. If we use champignons for salad, they need to be cut. Oils and others small mushrooms can be left as is;
3. We wash the tomatoes, make several punctures and scald. Then easily remove the cracked skin. We twist the pulp in mashed potatoes with a meat grinder or blender;
4. We rub the carrots from the ground, remove the peels, then three in a grater;
5. Mix mushrooms with vegetables in a thick saucepan, add granulated sugar and salt, season with pepper and add oil. We mix everything and put on a fire of medium intensity. Cook, stirring, for about half an hour;
6. After we add the beans and simmer the same amount more;
7. Then comes the turn of vinegar, which is included in almost all canning recipes. Add it and boil for another 5 minutes. Salads with canned beans are ready, you can pour them into glass containers and roll them up with lids.

Spicy salads with beans

And this option winter salad will certainly appeal to lovers of "hot", and to be more precise - very spicy. The composition of the dish is classic, but the addition of burning evil pepper radically distinguishes it from previous recipes. If you prefer spicy food, this recipe is for you.

We will need:

• Beans - 900 grams;
• Onion - ½ kg;
• Hot pepper - 2 pods;
• Sweet pepper - 900 grams;
• Tomatoes - 2.3 kg;
• Sugar - 1 cup;
• Vegetable oil - 1 ½ cups;
• Salt - 3 tablespoons;
• Vinegar essence - 1 tsp

Cooking:

1. We begin to cook a salad with beans for the winter from the main component in the dish. We sort out the grains, rinse, then pour water 1: 4 and leave to soak all night. In the morning, drain the water, rinse in clean water. And then pour fresh water, and put to boil;
2. Remove the skin from the tomatoes. It will be very easy to do this after scalding and punctures previously applied to vegetables.
3. Then finely chop the pulp. If you don’t want to mess with it, we throw everything into a food processor and quickly grind it into a puree;
4. My hot peppers, take out the seeds. Otherwise, it will be too sharp;
5. Remove the shell from the garlic. Then grind it together with hot peppers with a blender;
6. We wash the carrots from the ground, cut off the skin and grind on a grater;
7. We also clean the onion and finely chop it into pieces;
8. Wash bell peppers well, remove all unnecessary (seeds and stalk with a core) and cut into slices;
9. TO minced tomato add salt with sugar, butter and put on a medium-intensity burner. Let's cook for half an hour;
10. We throw beans there and cook the same amount;
11. Along the way, fry sweet peppers with carrots and onions (separately);
12. Add frying to carrots and tomatoes, spread spicy garlic paste co hot pepper, stir and let boil for 15 minutes;
13. Add vinegar and boil everything together for about 5 minutes. Now the salads with beans are ready, they can be laid out and rolled up.

All canned bean salads are stored in the same way, as required by their recipes. Namely: after twisting, the jars should be wrapped in a warm blanket, turned over “on the head” and left until the mixtures have completely cooled. After this, the containers ready meals cleaned in a dark cold place (basement, refrigerator, cellar) for further storage. If this process is violated, there is a high risk that the salads will ferment, and the lids will swell and “take off”.

Beans are a valuable source of protein nutritional product, but, unfortunately, undeservedly bypassed by the hostesses. 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 the guests delicious dish! All that is needed for this - good mood, a little work and strict adherence to cooking technology.

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

Contains great amount 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 vegetable oil;
• 5 small bay leaves;
• 45 grams, salt.

How to cook:

1. Washed beans should be poured 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 to juice fried onion 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 life energy which he needs in the cold season.

Necessary:

• half a kilogram of dry white beans;
• 250 g 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. Ready beans transfer 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 while heat treatment, will become desirable dishes on the table of any hostess.

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 vegetables in enamel pan, add the indicated 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. In sterilized glass jars lay out the salad. Roll up.

Winter salad with beans for the winter

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

To prepare winter bean salad necessary:

• one kilogram of beans;
• 500 g red fresh 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, sugar powder, 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 and as self-dish, and as a garnish. Based on it, you can prepare delicious hodgepodge or bean soup.

Salad "Atlant" with beans

Salad with original name easy to prepare, great taste, 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 to container vegetable oil and granulated sugar.
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.

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