String beans: recipes for cooking for the winter. How to freeze properly, how to cook salad, lecho, lobio, pickled and pickled green beans for the winter? Preservation of red beans for the winter at home

How to preserve beans for the winter - you will find simple step-by-step recipes for harvesting grains and bean pods for the winter with photos and videos in this article.

From this article you will learn:

Soft tasty canned beans will turn out to be absolutely “natural”, there will be no extraneous spicy flavors in it, which could limit the options for its further use.

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

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

Creamy sauce with white wild mushrooms looks very organic next to the beans.

Canned beans for the winter - recipe

Products:

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

Cooking sequence:

• Soft beans are transferred to sterilized jars, the beans are poured with the water in which they were boiled.
• The jars are covered with lids and placed in a pot of warm water. The sterilization time for half-liter jars will be 12-15 minutes. It is not advisable to roll beans in liter or larger containers.
• The cooled cans are taken to a cool place so that they wait in the wings. The standard shelf life is 1 year.
• The easiest way to serve canned beans is to drain the water, transfer the beans to a deep bowl and sprinkle with fried onions.
• If the beans are heated, then they can be considered as the basis for a meat or liver pate.

How to preserve beans for the winter with vegetables

Ingredients:

• 1kg red tomatoes
• 0.5 kg of onions,
• 0.5 kg carrots,
• 0.5kg ,
• 1 liter can of boiled beans
• 0.5 l vegetable oil,
• 4 tbsp. l. Sahara,
• 1 st. l. salt.

Cooking:

1. Boil beans.
2. At this time, peel and grate the carrots on a coarse grater and fry in vegetable oil.
3. Peel the onion, chop and fry.
4. Wash the pepper, remove the stalk from it, chop.
5. Wash the tomatoes, grind in a mixer (or pass through a meat grinder).
6. Mix everything together. Add boiled beans, salt, sugar, remaining vegetable oil and simmer over low heat for 40–45 minutes.
7. Arrange in sterile jars, roll up, cool under a blanket. Store in the refrigerator.

How to prepare green beans for the winter

Ingredients:

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

With the onset of cold weather, winter salads are very popular among homemade dishes. Salad with beans for the winter turns out to be especially tasty if all the ingredients were grown in the garden. This is a cold appetizer, which, in addition to beans, includes all the usual ingredients for us: red bell pepper, onion, fresh tomatoes. It will not be superfluous to add carrots. It is worth noting that this lecho with beans is perfect for the menu during Lent. When meat is under a strict ban, red beans will act as an alternative to animal protein. For every vegetarian, this product is considered a source of energy.

Salad with beans for the winter

Prescription without sterilization. Subject to the indicated proportions, you can cook as many as four liters of a delicious vegetable salad with beans.

We prepare in advance: half a kilogram of ordinary white onions, a couple of kilograms of tomatoes, 50 grams of salt, a kilogram of beans, vegetable oil (400 ml), half a kilogram of red bell pepper. In addition, the composition includes 1 tablespoon of sugar, garlic (100 grams) and five teaspoons of 70% vinegar.

How to cook beans for the winter without sterilization

Before you start cooking, it is recommended to thoroughly rinse the beans and soak them overnight. Cook for half an hour and send to a colander to get rid of excess liquid. It is worth noting that beans come in different varieties, so the cooking time may vary. If after half an hour the beans remain firm, we extend the time.
We take out the stalk and clean the Bulgarian pepper from seeds and. Depending on preference, we cut it in a convenient way, it can be cubes or straws, the main thing is that the pieces are not very large.

We chop the onion into strips. White onions can be replaced with purple ones. As a rule, the taste does not suffer from such a replacement.

Tomatoes must be chopped with a blender or manual meat grinder. If there is no special equipment at home, then you can use a regular grater. Most hostesses first dip the tomatoes in boiling water for five minutes to make it easier to rid them of the peel.

We take a medium-sized saucepan, and send the prepared vegetables along with the resulting tomato puree. Add sunflower oil and stir. Cook over high heat until it boils, and then continue to cook over low heat for twenty minutes. Next, add the beans. Finely crush the garlic, or pass through a special press. Add sugar, vinegar, salt and garlic to the pot with boiling vegetables. We continue to simmer for fifteen minutes.

It is most convenient to store beans for the winter in small jars, as they say, at one time. It is recommended to sterilize the container first. It is necessary to shift the finished snack into dry jars. We roll up using clean and sterile lids, turn over and wrap in a blanket. In order for the snack to retain its quality, it is recommended to store it in a cool and dark place.

Recipe number 2

Do you often buy canned beans in jars at the store? We offer to cook homemade beans for the winter on your own.

The recipe is good in that you can use it as an independent dish in the form of a bean salad with vegetables, or use the workpiece as a seasoning or sauce for second courses. And stocks for the winter of beans in tomato sauce - the most delicious and simple dressing for winter cabbage soup or borscht.

Beans for the winter in tomato sauce

When you get a jar of beans from the pantry, it will be enough for you to throw cabbage and potatoes into the broth, add a few tablespoons of borscht seasoning and cook a little. Delicious hearty soup or fragrant borscht, regardless of the time of year, you can always whip up!

Thus, you will not only save money and time, but also delight your loved ones with their favorite dish with the addition of beans.

Beans for the winter in jars can be prepared by every housewife. For the preparation of 3.5 liters of workpiece you will need

Do you want to normalize your state of mind and cheer up? Eat beans. Do not be surprised - beans are really not as simple as they seem at first glance. It has everything that is necessary for normal working capacity and human life: a large amount of starch, carbohydrates and a huge set of vitamins. No wonder it is one of the 10 most useful products. Therefore, it is very important that such a product is on your table all year round. Beans can be used to prepare a wide variety of nutritious dishes. Both fresh and after heat treatment, beans are added to salads, soups, side dishes, snacks are made with it, and, of course, beans are preserved for the winter.

As you know, both grain and asparagus (green beans) can be preserved. And what is very important, in the process of canning, all its useful qualities are preserved in the beans. Which beans to preserve - white or red - is a matter of taste for every housewife, but you need to pay close attention to the appearance. Bean grains should have a smooth surface, a shiny sheen and be free of external damage. If your choice fell on green beans, then for preservation, choose small (about 9 cm), dense, juicy pods, as they say, of the milk stage of maturity, with an intact surface, without spots and coarse fibers, with fruits that do not form a bulge on the surface pod. The pods themselves should break easily with a characteristic crunch. Such a product is best suited for your workpieces. Pods can be preserved whole or cut into pieces. Having carefully selected the product necessary for conservation, you can safely proceed to the process itself. There are many ways to preserve beans. We will talk about very simple and meaningful recipes for canning beans for the winter, with which you can please your family and friends both on a weekday and at the festive table.

Canning beans in their own juice for the winter

Ingredients:
1 kg red or white beans
500 g onions,
500 g carrots
250 g vegetable oil,
3 tbsp 9% vinegar,
salt, cloves, allspice peas - to taste.

Cooking:
Soak the beans overnight, during which time change the water several times. Then rinse the beans well under running water and boil until tender. Don't digest! Cut the onion into half rings, carrots into slices, which are then cut in half. Pour vegetable oil into the pan, dip the onions and carrots there, simmer for 20 minutes after boiling over low heat, then add the beans, let it boil for another 5-10 minutes, add vinegar, salt, cloves and allspice and boil for another 2-3 minutes. Then spread the mass in clean jars, sterilize for 20 minutes and roll up. Turn the jars upside down and wrap.

Marinated beans for the winter "Natural"

Ingredients for 1 liter of water:
40 g salt
40 g sugar
1 tsp 70% vinegar,
cloves, black peppercorns, other spices - to taste.

Cooking:
Place the beans in a saucepan and cover with water. Beans should be well covered with water, as some of it will evaporate and some will soak into the beans. Add salt, sugar, spices, put the pan on the fire and cook for 1.5 hours until soft. A few minutes before the end of cooking, add vinegar. Arrange the finished beans in sterilized jars, roll up, wrap and let cool.

Canned beans in tomato sauce

Ingredients:
1 kg beans (any variety),
3 kg tomatoes,
3 tsp salt,
2 tsp Sahara,
half a pod of hot pepper,
10 peas of allspice,
a few bay leaves.

Cooking:
Soak the beans, rinsing thoroughly, for 4 hours. When it is soaked, place it in a saucepan, pour 4 liters of water and cook over low heat, adding 1.5 tsp. salt and 2 tsp. Sahara. Don't forget to stir it from time to time. After 30 minutes, drain the beans in a colander and start making tomato puree. First, peel the tomatoes by pouring boiling water over them, and then pass through a meat grinder or chop in a blender. Place the finished mashed potatoes and beans in a saucepan, add the remaining salt, chopped allspice and finely chopped hot pepper. Cook the mass over low heat for 20-30 minutes, covering a little with a lid and stirring from time to time. A few minutes before cooking, add the bay leaf. Arrange the finished product in sterilized jars, roll up, turn upside down and wrap. As they say, there are no comrades for the taste and color, but white beans look more beautiful in tomato sauce.

Canned white beans with dill and parsley

Ingredients:
1 kg beans,
1 kg of tomatoes,
3 bunches of parsley
3 bunches of dill
salt, pepper - to taste.

Cooking:
Soak beans in cold water for 5 hours. Then fold in a colander, rinse and dry a little. Boil salted water in a large saucepan and dip the beans in it. It should cook until half cooked. Grate ripe tomatoes, salt, pepper, mix with finely chopped herbs, bring to a boil and leave to simmer over low heat. Arrange the beans cooked until half cooked in sterilized jars, without reporting 3-4 cm to the top, and pour over the boiling tomato mass. Cover with lids and sterilize for 80 minutes. Then roll up the jars, turn upside down and wrap until completely cool.

Red canned beans with vegetables

Ingredients:
6 stack beans,
3 kg tomatoes,
2 kg carrots
2 kg onions,
2 bunches of dill,
1 pod of hot pepper,
500 ml vegetable oil,
2.5 tbsp salt,
2 tbsp Sahara,
1 tbsp 9% vinegar essence.

Cooking:
Soak the beans overnight, then boil them for 1 hour until tender. Cut the onion into half rings and fry, cut the carrots into strips or grate on a coarse grater for Korean salads and also fry. Finely chop the greens and pass hot peppers through a meat grinder. Pass the tomatoes through a meat grinder, combine with fried onions and carrots and boil in a saucepan for 15 minutes, then add the beans and other ingredients to the mass and cook for 30 minutes. After the time has elapsed, place the prepared hot beans in sterilized jars, roll up, turn the lids down and wrap well until cool.

Marinated green beans

Ingredients:
1 kg of asparagus beans.
For the marinade (for 1 liter of water):
1 tbsp salt,
100 g sugar
70 ml 6% vinegar.

Cooking:
Cut the pods into pieces and blanch in boiling water for several minutes, place in half-liter jars and pour over the marinade made from water, salt, sugar and vinegar. Sterilize jars for 15-20 minutes, roll up, turn upside down and leave to cool.

String green beans "Country Secrets"

Ingredients for a 1 liter jar:
600 g green string beans,
2 g horseradish
50 g dill,
2 g parsley,
3 g cinnamon
2 cloves
5 black peppercorns.
For the marinade (for 1 liter of water):
25 g salt
20 g sugar
15 ml 70% vinegar.

Cooking:
Cut the pods into small pieces of 3 cm, blanch for 2-3 minutes and place tightly in jars mixed with spices. Prepare the marinade: pour water into a saucepan, add salt and sugar, boil for 10-15 minutes. Then strain it through cheesecloth and add vinegar. Fill the filled jars with marinade and sterilize: 0.5 l jars - 5 minutes, 1 l - 8 minutes, 3 l - 15 minutes. Roll up and wrap up immediately.

Asparagus beans with bell pepper "Favorite"

Ingredients:
2 kg of asparagus beans,
250 g bell pepper,
2 bunches of parsley
70 g of garlic.
For marinade:
700 ml of water
150 ml vegetable oil,
70 g salt
100 g sugar
1 stack 6% vinegar.

Cooking:
Prepare the marinade, boil and dip the ground garlic, chopped pepper, finely chopped greens into it, mix and bring to a boil again. Veined bean pods, if they are large, cut into pieces, if not, leave whole and dip them into the marinade. Stirring lightly, bring to a boil. Boil for 35 minutes until the beans sink to the bottom and are covered in the marinade. Arrange the finished product in banks and roll up.

Green beans "With peppercorn"

Ingredients:
1 kg green beans,
1 kg of tomatoes,
250 g garlic
3 pods of hot pepper,
salt - to taste.

Cooking:
Peel the beans from the veins and blanch in boiling water for 1-2 minutes, then drain in a colander and dry. Pass garlic and hot pepper through a meat grinder and salt - 50 g of salt per 1 kg of spicy mixture. At the bottom of a sterilized jar, layer the garlic mixture, chopped fresh tomatoes and beans. Repeat layers. Cover with a clean towel and place oppression on top. After a week, spread the mass into jars, sterilize liter jars for 20 minutes, roll up and wrap until cool.

String beans "Piquant"

Ingredients:
500 g green beans.
For marinade:
100 ml of water
4 tbsp 9% vinegar,
1 tsp Sahara,
2 cloves of garlic
1 tbsp mustard with seeds,
2 tbsp vegetable oil.

Cooking:
To prepare the marinade, pass the peeled garlic through a press. Add salt, sugar, mustard to it and mix well. Pour in vinegar, water, vegetable oil and mix again. Boil the beans until cooked, cool. Pack the beans into a half-liter jar and pour over the marinade. Sterilize the jar for 15-20 minutes and roll up.

Asparagus bean salad with eggplant "Memories of Summer"

Ingredients:
1.2 kg of asparagus beans,
3 liters minced tomatoes
500 g eggplant,
600 g sweet pepper,
1.5 stack. vegetable oil,
1.5 stack. Sahara,
3 art. l. salt,
1.5 tbsp 9% vinegar.

Cooking:
Pour vegetable oil and vinegar into tomato puree, add salt, sugar, boil for 15 minutes. Then add the beans and boil for another 20 minutes. Add the eggplant cut into small pieces and boil again for 20 minutes. Then lay out the pepper, cut into medium-sized strips, and boil for another 20 minutes. At the end of cooking, place the salad in sterilized jars, roll up, turn upside down and wrap.

Snack of green beans and beets "I want supplements"

Ingredients:
700 g green beans,
500 g beets,
250 g sweet pepper,
250 g onion
500 g tomatoes,
1 stack vegetable oil,
70 g garlic
1 bunch of parsley
½ stack 6% vinegar,
hot pepper and spices - optional.

Cooking:
Grate the beets on a coarse grater. Pass the tomatoes through a meat grinder, cut the beans into small cubes, finely chop the onion, pepper and herbs. Pour vegetable oil into a saucepan, dip the onion into it and sauté for 10-15 minutes, then pour in the tomato puree, vinegar, salt, sugar, sweet pepper, parsley, garlic. Mix everything well, warm it up, pour out the beets and beans and boil for an hour over medium heat in a sealed container, stirring from time to time. Arrange the finished snack in sterilized jars and roll up.

Salad with green beans "Autumn Kaleidoscope"

Ingredients:
250 g green beans,
250 g leek,
250 g cauliflower,
250 g zucchini
250 g carrots
500 g ripe tomatoes,
500 g of sweet pepper.
For filling:
1 liter of water
1 tbsp salt,
2 tbsp Sahara,
2 tsp citric acid,
dill seeds, garlic - to taste.

Cooking:
Cut the beans into small pieces and blanch for 1-2 minutes. Leek also cut into small pieces, divide the cauliflower into inflorescences. Cut zucchini and carrots into small cubes. Blanch cooked leek, cauliflower florets, zucchini cubes and carrots for 2 minutes. Tomatoes and peppers, peeled from seeds, dip in boiling water and cut: tomatoes - thin circles, pepper - rings. Mix all the vegetables and arrange in sterilized liter jars. Prepare the filling: put salt, sugar, citric acid, seasonings into the water and bring to a boil. Pour the vegetables in jars with the prepared filling, add finely chopped garlic to each of them. Sterilize jars for 25 minutes and seal.

Harvested beans"Simple but tasteful." For green beans, cut off the tails on both sides and place the pods in liter jars. In each liter jar, put 1 tbsp. salt and fill the pods by ⅓ with water, close the lids and sterilize for 3 hours from the moment of boiling. Roll up, turn over.

Of course, canning beans will require you to invest time and effort, but after all, every jar of beans opened in winter is a great mood for the whole family!

Good luck preparing!

Larisa Shuftaykina

The beneficial properties of legumes are known to many summer residents who grow plants on the site. Vegetable growers are wondering which recipes for winter bean preparations in jars are the most delicious, retain the maximum of useful substances and are stored for a long time. The answer to this question is sometimes sought for years. And especially lucky summer residents find their own the first time.

It is no secret that eating legumes brings a lot of benefits to the human body. Eating a small amount of beans daily leads to better health.

Eating helps:

• improving digestion;
• strengthening the body, fighting infections;
• blood purification;
• prevent the occurrence of cardiovascular diseases;
• hair health;
• full of protein without fat.
• prevention of the occurrence of cancerous tumors;
• decrease in blood cholesterol levels;
• and the fiber and pectins contained in the beans remove salts of heavy metals from the body. This is especially true for regions with high levels of pollution;
• providing anti-inflammatory and diuretic effect.

The benefits of eating beans for food are determined for each person individually, do not forget about the dangers of the culture. In particular, it is not recommended to eat legumes for those who suffer from:

• jade;
• pancreatitis;
• gout;
• or various diseases of the stomach.

The nutritional value of beans depends on the variety, the general averages are as follows:

• kilocalories - 14;
• proteins - 1.5 grams;
• fats - 0.1 grams;
• carbohydrates - 1.8 grams;
• water - 83 grams;
• starch - 6 grams;
• mono- and disaccharides - 1.6 grams;
• organic acids - 0.7 grams;
• dietary fiber - 0.1 grams.

The composition of beans includes many useful minerals and vitamins. The calorie content of canned beans is 95 kilocalories.

Preparation of the main ingredient

Half the success depends on how well the beans are cooked. Basic preparation rules:

• beans should be sorted. It is advisable to select the same variety, since different beans are cooked differently;
• in the evening it is soaked in water, you can salt it. Then in the morning it will cook faster;
• Boil until cooked, as undercooked beans can cause poisoning.

You don’t have to do anything special when cooking beans, but over the years some nuances have been developed that are relevant within the same family.

Delicious recipes with beans for the winter

Home conditions actively contribute to the preparation of simple, healthy and very tasty recipes with beans for the winter. Each housewife selects the methods of preparing the fruits of the culture at her own discretion and the preferences of the household. But there are better recipes that are popular in almost every family.

A classic recipe for preserving white and red beans

Housewives often prefer the classics - a recipe that has been proven over the years seems reliable. It will take a little time and effort to prepare it. And the ingredients for it are always at hand. Used, in cooking, red or white beans, depending on personal preference.

Components:

• beans - 1 kilogram;
• water - 3.5 liters;
• salt and sugar - 120 grams each;
• vinegar - 3 teaspoons;
• spices - to taste.

When using freshly picked fruits, soak the beans for 1 hour.

It is better to pour the dried product with water and leave it overnight. The beans are first sorted and sorted. When the specified time has passed, the liquid in which the beans were located is drained and clean water is poured into the container. They take the entire indicated volume of liquid, salt it, add sugar to it, all the spices that the family prefers. Put on the fire, cook until the beans are ready.

After that, vinegar is added to preserve, allowed to cook a little more and laid out hot in jars. Roll up and turn on the lids, cover with something warm on top. Keep in this form until completely cooled.

This blank is used for cooking any dish or in its pure form, as an appetizer.

canned without tomato

Preservation in this way will allow you to experiment in winter, creating culinary masterpieces using this blank.

Components:

• beans - 2 kilograms;
• onions - 0.4 kilograms;
• carrots - 0.4 kilograms;
• sweet pepper - 0.4 kilograms;
• salt, sugar and spices - to taste;
• vegetable oil.

Beans are cooked until half cooked. All vegetables are washed, peeled, cut into strips and sautéed in vegetable oil. Combine all the ingredients together, salt, add granulated sugar and spices. Stew until the beans are cooked. Hot poured into containers, previously sterilized. Roll up and wrap in a warm place until cool.

Method of cooking in own juice

This way of cooking beans is called natural or "like a store." Preparing is quite simple.

Components:

• 1 kilogram of beans;
• salt - to taste;
• water - 5 liters.

The beans are sorted, all suspicious specimens are selected and poured with cold water for 10-12 hours. If possible, change the water several times.

After the time has passed, the beans are washed with water and put on a slow fire. Cook for an hour.

You can not salt right away, otherwise the beans will remain hard.

Then, when the water boils a little, the contents are salted and boiled to the end. When hot, they are put into jars, covered with lids and sent to be sterilized. The time depends on the size of the containers.

When sterilization is completed, the jars are twisted and wrapped until completely cool.

With vegetables in a monastic style

Cooking fruits of culture according to this recipe does not take much time. In addition, the result amazes even the most sophisticated gourmet, the preparation is excellent, you just lick your fingers.
Components:

• beans - 700 gram jar;
• 1 kilogram of pepper;
• 0.6 kilograms of onions;
• 0.5 kilograms of carrots;
• 2.5 kilograms of tomatoes or 2 liters of juice;
• 2-3 heads of garlic;
• 150 milliliters of oil;
• 2 tablespoons of salt;
• 3 teaspoons of granulated sugar;
• vinegar - 1 tablespoon.

Pre-soak the main ingredient. Since it needs to swell, this will shorten the cooking time.

After 7-8 hours, the beans are washed and put to boil over a slow fire. Cook until half cooked. It is recommended to change the first water, then salt a little.

While it is cooking, vegetables are cooked, peeled and washed. Cut at your discretion, as the household prefers.

All ingredients, except beans and tomatoes, are mixed and put on fire, stewed for about 20 minutes. Meanwhile, tomatoes are twisted in a meat grinder. Add to the workpiece and continue to simmer for 10-15 minutes.

At the end, add the beans; the liquid in which it was boiled is poured out. Pour out sugar and randomly chopped garlic. Give the mixture the opportunity to boil well, mixing thoroughly and avoiding burning.

Then pour the vinegar and simmer for another 5 minutes. The preparation is ready. When hot, everything is packaged in jars and rolled up. Remove until completely cooled under a blanket.

With tomatoes

The variety of recipes is amazing. There is a cooking method that will appeal to all household members. Just don't be afraid to experiment.

Components:

• beans - 1 kilogram;
• tomatoes - 3 kilograms;
• 2 tablespoons of sugar;
• 1 tablespoon of salt;
• spices - to taste.

As in previous recipes, the main ingredient is soaked for 8-10 hours. After that, put to cook until cooked.

Tomatoes in the recipe are used without peel. A simple way to remove it will help: the vegetable should be scalded with boiling water, and the skin will be easily removed. Ready tomatoes are twisted using a meat grinder.

Salt the finished liquid, pour out granulated sugar and all spices, put on fire. For 30 minutes, stirring constantly, boil the mixture over low heat.

Do not let the workpiece burn, it will spoil the taste of the finished dish.

After the time has passed, the beans are laid out and stewed for 10-15 minutes. When ready, the mixture is laid out hot in jars. Roll up and put away for storage. Closing the fruits of culture according to this recipe is not at all difficult.

Stewed with greens

This blank will appeal to all lovers of vitamins. For her, you need to cook the greens and the beans themselves. The rest of the ingredients are on hand.

Components:

• beans - 1 kilogram;
• tomatoes - 1 kilogram;
• 1 bunch of dill and parsley;
• salt - 100 grams;
• hot pepper - to taste.

Soak the main ingredient in water for several hours. The more it costs, the less time it will take to cook. Cook until the beans are soft and break in half easily.

Any convenient way to chop the tomatoes. Add some salt and pepper. Finely chop the greens. Put the twisted tomatoes on the fire, bring to a boil. Pour greens and boil for 5-10 minutes. The fill is ready.

Cooked beans are laid out in containers, the jars are not full. Leave 4-5 centimeters to the top, pour boiling mass.

Ready jars are placed in a container for sterilization. The duration of the process is 1.5 hours. As soon as they are ready, the banks are taken out, rolled up and put away for storage.

baked

There are a lot of ways to harvest fruits of culture. In addition to boiling and marinating, baked beans are made. Cook it quickly, it keeps for a long time.

Components:

• 500 grams of beans;
• 250 grams of tomatoes;
• 1 onion;
• vinegar - 1 tablespoon;
• salt - to taste.

Beans are boiled until half cooked. Peeled onions are cut into half rings and fried in vegetable oil until golden brown. Then randomly chopped tomatoes are added to it.

Everything is mixed together, placed in a dish suitable for baking. Set the temperature in the oven and send the mixture there for about 20 minutes. Acetic acid is added 3-4 minutes before the end of cooking. Leave in the oven until the end of the time.

When hot, they are laid out in jars, rolled up, cleaned under a blanket until completely cooled.

Spicy beans with pepper

For seaming in this way, you will need hot pepper, each housewife sets its quantity independently, depending on personal preferences.

Components:

• 5 glasses of beans;
• 25 pieces of sweet pepper;
• 7 pieces of onions;
• 2-3 hot peppers;
• garlic - 1-2 heads;
• sunflower oil;
• salt - 50 grams;
• granulated sugar - 200 grams;
• vinegar 9% - 100 milliliters.

The beans are cooked until tender. Onions are cut into cubes, of which 2 pieces are left raw, the rest is fried until golden brown.

Bitter pepper is also cut into cubes. Sweet cut a little larger. Connect the peppers together and fry in oil. Peeled garlic rubbed on a grater.

Tomatoes are crushed in any convenient way. Pour into a container and add all the onions and peppers to them. Bring to a boil and simmer for 10 minutes.

After that spread the beans and garlic. Salt, sprinkle sugar. Let it boil, pour in vinegar and, after boiling for 5 minutes, turn it off.

When hot, they are packaged in jars, twisted and wrapped in a warm blanket.

Marinated

There are a lot of ways to pickle fruits of culture. Each housewife chooses a method convenient for herself. It is important to follow the recipe, and a delicious snack will delight the household in the middle of winter.

Components:

• beans - 1-2 kilograms;
• 70% vinegar - 1 teaspoon;
• salt and sugar - 40 grams each.

The beans are sorted, soaked. Put on a slow fire. After boiling, salt and pour sugar. Monitor the readiness of the beans. Before completion, pour in acetic acid and leave to boil.

The finished mixture is laid out in jars and rolled up. To consolidate the result, wrap it with a blanket and leave it at room temperature until it cools completely.

How to store canned jars

Any hostess wants to keep their blanks. To do this, she tries to strictly observe the recipe and sterility during work. But this is not enough. In order for the spins to be well stored, it is necessary to observe the temperature regime in the place where the stocks are.

The optimum temperature is from 0 to +15 ⁰С. Whereas the humidity should be no higher than 80%. Observing these indicators, the finished product is stored for 1 year or more.

Cooking beans for the winter is not at all difficult. Ready-made fruits of the culture significantly reduce the time of cooking your favorite dishes with its use.