Canning has always been the best solution in case of cold weather or unforeseen situations, when you can simply open the preparations of fresh vegetables or fruits and use them in cooking.
Red, white, spotted or green beans are legumes that almost everyone loves. These fruits are well nourishing and benefit our bodies. Moreover, it is necessary to worry in advance about preparing it for the winter.
Classic recipe
Beans and chickpeas are especially healthy foods, rich in substances that ensure the human body functions one hundred percent. Vitamins, large amounts of protein, carbohydrates, starch and various minerals are found in these legumes. If you regularly eat them, your health, well-being and mood will noticeably improve.
In practice, scientists have already verified that beans in canned form are a universal product that not only perfectly complements meat and fish dishes, but can also replace them, which is actively used by vegetarians and vegans.
Beans are very low in calories for a dish with such a health index, namely 90 kilocalories per hundred grams of product. Low nutritional value allows beans to be used in any type of diet and not only, because beans are superior to many other products in terms of the quality of easily digestible protein. Canning is not only delicious, but also simple.
To prepare beans for the winter using this method, several simple products and a little time to achieve a fantastic result.
Ingredients:
- kilogram of beans;
- three and a half liters of water;
- one hundred grams of salt;
- one hundred grams of sugar;
- three teaspoons of nine percent vinegar;
- Bay leaf taste;
- cloves, allspice to taste.
Preparation step by step:
- 1. Clean beans are filled with water and left for two hours if the product is fresh. If the vegetable was dried, then it needs to be left for the whole night.
- 2. When the required time has passed, the liquid is drained, the water specified in the recipe is refilled, all the spices, sugar and salt are added, and it is sent to the fire.
- 3. The heat should be high at first, and when the beans boil, you can turn it down. On average, cooking takes two hours. Then add vinegar to the pan, cook for another couple of minutes and remove from the stove.
- 4. The still hot beans need to be put into prepared jars, poured with marinade, and rolled up with lids.
- 5. The jars must be kept under a blanket until they cool down, and then stored in a cool place for storage.
With these beans you can quickly prepare borscht, salads, lobbies, serve plain or in combination with stew.
Beans in their own juice
Products for cooking:
- kilogram of beans;
- half a kilogram of onions;
- half a kilogram of carrots;
- odorless sunflower oil - two hundred milliliters;
- three tablespoons of vinegar;
- salt, sugar and other spices to taste.
The beans are first soaked in water overnight. During infusion, the water needs to be changed several times. In the morning, the beans need to be washed. At this time, cut the onion into half rings and the carrots into rings.
Oil is poured into a large and spacious pan, all the chopped vegetables are added, and they are sent to the stove. When everything boils, you need to reduce the heat and simmer for twenty minutes. After this, already boiled beans go to the vegetables. After another ten minutes, add vinegar, all the spices and mix. You need to cook for another five minutes.
The finished beans are placed in jars that have been sterilized in advance over moderate heat for an hour, and then the lids are rolled up. Containers with the dish are stored under a warm blanket until cool, then in a dark place. These beans are easy to make for holiday snacks.
Beans in tomato
Ingredients:
- kilogram of beans;
- kilogram of tomatoes;
- three pieces of onions;
- three teaspoons of salt;
- bay leaf and pepper to taste;
- vinegar - a teaspoon.
Step-by-step preparation:
- In a large saucepan, boil all the beans that have been soaked in water overnight. The beans are sent to hot water and cook over low heat until full readiness.
- Chop the onion and fry in oil until golden brown. At this time, you need to peel the tomatoes, which will be easier if you pour boiling water over them in advance.
- All vegetables, except beans, are placed in a pan and boiled until soft. After this, they need to be pureed using a blender.
- Beans and all other spices are added to the puree, mixed and put back on the stove. Bring to a boil and add a teaspoon of vinegar.
- Beans and tomatoes are placed in ready-made and clean jars and closed with lids. It is necessary to leave the preservation to cool.
- Beans with tomatoes are great for pasta, bean lobbies, and other side dishes.
Canning Fresh Beans
Products for cooking:
- half a kilogram of fresh beans;
- a couple of grams of horseradish root;
- 55 grams of fresh dill;
- 55 grams of parsley;
- two tablespoons of salt;
- a tablespoon of sugar;
- 55 milliliters of vinegar;
- black pepper and other spices to taste.
Green beans need to be fried in a frying pan with oil added. If the pods are very large, they can be cut in half. While the beans are cooking, it's time to make the marinade. To do this, add sugar and salt to boiling water and put it on the stove. Boil for ten minutes, then add vinegar.
Prepare sterilized jars in advance, place pods on the bottom, add herbs and other spices on top. Next, the marinade is poured in, the container is covered with lids and boiled in a water bath for half an hour. After this, you need to roll it up and let it cool upside down in a cool place in a thick blanket.
Green beans are a special product that, in all nutritional properties, is similar to regular red or white beans. But it differs in taste, which allows you to add it to even more diverse dishes.
Beans in an autoclave
An autoclave is a device that makes it possible to easily and simply prepare food for the winter. If you use it for the right purpose, the result will be especially stunning and pleasant.
Ingredients for one liter jar:
- one hundred grams of beans;
- one hundred grams of carrots;
- one hundred grams of onions;
- fifty grams of bell pepper;
- fifty grams of vegetable oil;
- three hundred grams of tomato juice or sauce;
- a teaspoon of salt and sugar;
- a tablespoon of vinegar.
First you need to soak the beans for five hours, then put them in boiling water. At this time, prepare the vegetables: carrots are finely grated, onions and other products are cut into small cubes. When the beans are ready, they need to be poured with tomato juice and placed on the stove, adding all the spices and chopped carrots, onions and peppers.
Cook for half an hour until the whole mass becomes soft. In the last five minutes, add vinegar and mix everything well. The finished beans are sent to sterilely clean jars, rolled up with lids and placed in an autoclave. At one hundred degrees, the dish should be ready in twenty minutes. An autoclave is an ideal and easy way to prepare canning in jars for the winter.
Which one is better for preservation?
Since there are many types of legumes, you need to know which ones to use for canning. White and red beans are the most common types, but each has its own benefits and weak sides. Red beans are denser when cooked and remain the same when you open the can. White is lower in calories than dark, it is also a little softer, it is easy to make puree, stew and borscht from it. The difference between them is very small, and the cooking process is almost the same.
What are the benefits of canned beans?
To save the product on for a long time, it is customary to preserve it in jars, after which especially tasty, nutritious and aromatic dishes are obtained. At this method all bean preparations are preserved beneficial features, vitamins and minerals by more than 50 percent.
It is especially low in calories and is suitable for people who follow a dietary diet. Beans improve digestion, heart function, normalize your own heart rhythm, and increase the elasticity of blood vessels and capillaries. Excellent for atherosclerosis, stimulates the kidneys and liver, and is good for the urinary system. It is actively used in cooking, where animal products are dispensed with.
Beans and other legumes are a godsend in the culinary world, containing a large amount of useful substances, vitamins, minerals, proteins and other things. It is so easy to prepare that any novice cook can easily complete this task at home. In addition, this preparation is much better than store-bought. Bon appetit!
We offer to cook delicious salad from beans and pepper for the winter. According to the season, it is worth preparing the maximum of useful and delicious vegetables, because there is a cold and long winter ahead. Tomatoes, cucumbers, zucchini and eggplants are already closed. But in winter you want variety. We collect all the vegetables that we have in stock. At the end of summer, the pepper is already ripe, so we use it to prepare various preparations. In addition to peppers, tomatoes, garlic and onions have been harvested, and there is also a supply of beans. It is these components that we will use to prepare the original canned beans.
Ingredients:
For refueling:
How to prepare beans and peppers for the winter
1. At the initial stage, you need to prepare the beans. It needs to be washed and filled with water. Leave it like this overnight. During this time, the beans will soften slightly. Then the beans should be boiled until tender.
2
. Peel and wash the onion. Then cut the onion into cubes.
3
. Leave 2 onions raw and fry the rest of the onion. The finished onion will be soft and golden.
4
. Hot peppers must be peeled and cut into cubes.
5
. Then we prepare Bell pepper. It should also be peeled and chopped into small pieces.
6
. After which the peppers (hot and sweet) should be lightly fried.
7
. Peel the garlic and grate it.
8
. Tomatoes must be passed through a meat grinder. As a result, we get tomato juice with a thick consistency.
9
. Next, take a deep saucepan. Pour tomato juice into the pan. Then pour the fried onion into the tomato.
10
. Add raw onion to the same mixture.
11
. Add fried pepper to the tomato. With this composition we send the pan to the fire. Let the tomato boil and cook the vegetables for 10 minutes.
12
. Then put the beans and garlic into a common container. Add salt, vinegar and sugar. Cook the mixture for another 5 minutes. Then put the finished mass into sterile jars and roll up. Store in the cellar or refrigerator.
Delicious beans with pepper are ready for the winter
Bon appetit!
Beans with peppers are sure to become a favorite addition to dishes in the winter. Such a simple, but at the same time interesting preservation will appeal to those close to your heart.
Recipes for salads from bell peppers and beans for the winter
Everyone knows that sweet bell peppers can be prepared for the winter in a thousand ways. One of them is the preparation of canned salads. However, the word “salad” itself implies the presence of at least two ingredients. Therefore, in this case we will talk about preparing salad for the winter, which contains bell pepper and beans.
A few words about the second ingredient. In the kitchen, our housewives use two types of beans: grain (red or white beans) and asparagus (green stalks). There is no point in talking about these varieties within the framework of this material. Suffice it to say that for winter salad You can use both with bell peppers. And now to the recipes.
Salad with peppers and beans in tomato sauce
This method of preparing a salad with bell peppers and beans can be considered classic, since beans (and in this recipe they will be used), and peppers go well with tomatoes. To prepare such a classic you will need:
Sweet bell pepper – 1.5 kg;
beans – 0.8 kg (it’s better to take white ones);
tomatoes or tomato paste- 4 things. medium size or 4 tablespoons respectively;
vegetable oil – 200 ml (about one glass);
granulated sugar – 1 tablespoon;
salt – 2 tablespoons;
vinegar (6%) – 170 ml;
black peppercorns and bay leaves - to taste.
First you need to tackle the beans. Theoretically, for such a salad you can use ready-made canned beans, but what's the point of buying some canned food to make others? Moreover, the beans only need to be boiled until tender in the usual way. As a rule, most housewives soak beans overnight in cold water, and in the morning add fresh water and cook in salted water for 25-30 minutes.
Wash the pepper, remove the stems and seeds, then rinse again and cut into relatively small pieces. Wash the tomatoes and puree them using a blender. If prepared tomato paste is used instead of live tomatoes, this step should be skipped.
Transfer the resulting tomato puree into a saucepan, add chopped pepper, vegetable oil, salt, sugar and spices. As soon as the mixture boils, add boiled beans to it. Stir the mixture and bring to a boil again. Then simmer the mixture over low heat for about half an hour, stirring occasionally. About three minutes before the end of cooking, pour vinegar into the saucepan and stir the almost finished appetizer again.
The hot salad can be immediately placed in jars heated in a steam bath and covered with lids. There is no need to sterilize this snack. So the jars should immediately be turned over, wrapped and allowed to cool. After 12-18 hours they can be moved to the refrigerator or basement.
Salad with peppers and beans in tomato sauce (variations on a theme)
By and large, the previous recipe is basic. It can be used as a basis for preparing a huge number of salad options with sweet peppers and beans.
A very interesting combination will turn out if during the cooking process, along with other vegetables, add diced zucchini, onion cut into half rings and grated carrots into the pan. No less pleasant taste sensations Eggplants will also add flavor to this appetizer.
Mushrooms (again with onions) and even pieces of pre-boiled and separated from the bones will look good in this salad. chicken meat. You should also add these ingredients at the very beginning - along with the bell pepper.
To make the salad more piquant, you can chop a few cloves of garlic in a blender along with the tomatoes.
Salad with peppers and beans Greek
It’s unclear why this version of salad with bell peppers and beans suddenly began to be called Greek, but that doesn’t make it any worse. And most importantly, it can also be rolled into jars and put aside until winter. The ingredients needed for it are almost the same as for other similar snacks:
Sweet bell pepper – 1 kg;
beans – 0.8 kg (both red and white are suitable);
tomatoes – 2 kg;
onions and carrots – 1 kg each;
vegetable oil – 300 ml (about 1.5 cups);
granulated sugar – 2.5 tablespoons;
salt – 1 tablespoons;
vinegar (9%) – 50-75 ml;
garlic – 1 large head;
chili pepper – 1 pod;
ground black pepper and laurel - to taste.
Soak the beans in cold water overnight and then cook until half cooked. Cut each tomato crosswise in the area of the stalk, scald with boiling water and remove the skin. Cut the peeled fruits into cubes and place in a saucepan. Send the semi-finished beans there, mix, put on the stove and simmer for about 30 minutes.
Cut the pepper, carrot, onion and garlic into small cubes. Place the prepared vegetables except garlic in another pan (preferably aluminum), pour oil into it, add sugar and salt. Cover the saucepan with a lid and simmer the mixture over low heat for the same half hour. The contents of the pan must be stirred regularly, otherwise it may burn.
Place the prepared vegetables in a bowl with the tomato-bean mixture, add garlic, chili pepper and vinegar. Simmer the dish for another 10 minutes, after which you can turn off the gas, put the snack in sterilized jars and close the lids.
Salad with peppers and green beans
In previous recipes we talked about canned salad from bell peppers and beans. However, for amateurs green beans There's no need to get upset. You can also make a delicious salad from it and sweet peppers and roll it into jars for consumption on long winter evenings. For this snack you should purchase:
Sweet bell pepper – 0.5 kg;
green beans – 1.5 kg;
onions and carrots – 0.5 kg each;
tomato juice – 1 l;
vegetable oil and vinegar (9%) – 100 ml each (about half a glass);
granulated sugar – 100 g;
salt – 40-50 g;
garlic – 2 large cloves.
This salad is incredibly easy to prepare. Cut the vegetables into wide strips and the onion into half rings. Place the prepared products in a saucepan and pour in tomato juice. Bring the mixture to a boil, add all the remaining ingredients except vinegar and simmer for 15 minutes over low heat. Then pour vinegar into the appetizer and cook for another 5 minutes. After this, the salad can be transferred to jars and rolled up.
Video recipe “Winter beans Lobio”
Beans such as kidney beans are very beneficial for the human body.
Everyone knows that beans are rich in vitamins, carbohydrates and fiber, and in order to enjoy beans at any time of the year, I suggest canning these beans, in my opinion, with a recipe that has been tested over the years. It turns out very tasty and tender canned beans!
Ingredients:
- white beans – 1 kg;
- sugar – 120 g;
- salt – 3 tbsp. l.;
- vegetable oil - 1 tbsp. l.;
- table vinegar 9% - 2 tbsp. l.
Cooking method
To preserve beans for the winter, it is better to choose dense, smooth grains. Carefully sort through all the beans, select dry, spoiled and damaged grains. To ensure that the beans cook evenly, choose beans of the same size.
Wash the beans in large quantities water. Then, pour clean water and soak the beans for 8 hours. After 4 hours, you need to rinse the beans and remove any excess debris, and then replace the liquid with clean water.
The beans, which had been standing in water for this time, had significantly gained in size, as they say, they had swollen. Now, you need to place it in a large saucepan with a thick bottom and fill it with clean water in a ratio of 1:2 beans/liquid. Cook over medium heat until it boils, then change the water and bring the beans back to a boil. Next, pour in a portion of vegetable oil and stir. Thanks to it, the beans will have a pleasant, delicate taste.
The next step is to add sugar and mix again. Continue to simmer over low heat for 80-90 minutes, without covering the pan with a lid. It’s not difficult to check the readiness of the beans: take out one grain and press on it; if it’s hard to press, then it’s worth boiling the beans some more. Add rock salt only 10-15 minutes before the end of cooking, so that the beans do not turn out hard. Finally, add vinegar and simmer for 2-3 minutes.
While the beans are cooking, there is time to prepare containers for canning. I use small jars, 0.3 - 0.5 liters in volume, with screw-on tin lids. You must first thoroughly sterilize them in a way convenient for you, for example, rinse the filled jars with water with a soda solution, place them in the microwave for 2-3 minutes, and boil the lids for 5 minutes.
And so, as soon as the beans are ready, you need to immediately fill clean, dry jars with them. Add a little yushka in which the beans were cooked on top.
Then, as usual, close with tin lids. Turn the top upside down and wrap it in a warm blanket, this way the beans will undergo additional sterilization. Leave the jars in this position until they cool completely.
Although the process of canning beans is a little time-consuming, it is worth it! As a result, you will get very tender, soft and tasty beans, which are perfect for preparing many dishes!
Beans very healthy and tasty, it is used to prepare various dishes, from soups to salads.
The best recipes for canning beans for the winter with a description of the preparation: beans with vegetables, canned white beans, bean salad with beets, Walnut salad with beans, green bean salad with carrots, green bean appetizer.
Delicious winter snack beans with vegetables, very satisfying and healthy. This bean salad is great for any main courses.
Ingredients: beans 1.8 kg, tomatoes 2 kg, carrots 1 kg, onions 1 kg, bell pepper 1 kg, garlic 100 g, vegetable oil 200 ml, vinegar 9% 2-3 tbsp. l, sugar and salt to taste.
Salad recipe
Wash the beans, soak for 10-12 hours, then boil until tender.
Peel the onion and cut into half rings. Wash the carrots and grate them on a coarse grater. Remove seeds from sweet peppers and cut into strips.
Wash the tomatoes, remove the peel. To remove the peel, boil each tomato in boiling water for 1-2 minutes. If the peel is not cracked, make a cut with a knife and easily remove the peel. Cut the tomatoes into cubes. Finely chop the garlic.
In a non-stick pan, first fry the onion for 10 minutes in vegetable oil, then add the grated carrots and simmer for another 10 minutes, stirring occasionally.
Then add sweet peppers to the pan, simmer for 10 minutes, then add chopped tomatoes, simmer for 10 minutes.
Add beans, garlic and simmer everything for 20 minutes, stirring. 5 minutes before the end, add salt and pepper to taste.
Prepare half-liter jars: wash and sterilize.
Ready bean salad Place in jars and seal with lids. From this amount of ingredients we got 12 half-liter jars of delicious salad with beans.
In winter, it is very convenient to use canned beans for making soups, snacks, and salads.
Ingredients: beans 1 kg, onions 500 g, carrots 500 g, vegetable oil 250 ml, vinegar 9% 3 tbsp, salt 40 g, cloves, peppercorns to taste.
Recipe for cooking beans for the winter
Wash the beans, soak for 10 hours, changing the water 2-3 times.
Boil the beans until tender for 1.5-2 hours, it all depends on the variety and size of the beans.
Peel the onion, cut into half rings, cut the carrots into rings.
Pour vegetable oil into the pan, add onions and carrots, simmer for 20 minutes, stirring. Add beans and simmer for another 10 minutes.
Salt, add peppercorns and cloves (3-4 peppercorns and 1 clove per half-liter jar). Boil for 2 minutes.
We prepare half-liter jars: wash well with soda and sterilize.
Place the finished beans in jars, cover with lids and sterilize for 20 minutes, then roll up and leave to cool completely.
A healthy and tasty salad for the winter.
Ingredients: beets 2 kg, tomatoes 2 kg, carrots 2 kg, onions 2 kg, beans 4 cups 250 g, vegetable oil 1 cup, sugar 1 cup, salt 1/2 cup, vinegar 9% 1/2 cup.
Recipe for salad with light beans and beans
Wash the beans, soak for 10-12 hours, boil until half cooked.
Wash and chop all vegetables. Cut beets and tomatoes into strips, carrots and onions into half rings. Put it on the stove to cook, adding vegetable oil to the pan. Boil for 2 hours over low heat. 10 minutes before the end, add sugar, salt and vinegar.
Ready salad pour into sterilized half-liter jars and roll up the lids. Leave until completely cool.
Delicious canned winter snack. Walnut salad with beans goes well with mint potatoes and various cereals.
Ingredients: beans 1 kg, tomatoes 2.5 kg, carrots 1 kg, bell pepper 1 kg, onions 500 g, sugar 1 cup, salt 3 tbsp. l, vegetable oil 500 ml, ground black pepper 2 tsp, vinegar 9% 1 tsp.
Winter salad recipe
Soak the beans in water for 12 hours.
Wash all vegetables. Cut the onion into half rings, carrots and sweet peppers into strips.
Cut the tomatoes into pieces.
Place beans, seasonings, vegetables in a saucepan, add vegetable oil and vinegar. Place on the fire and after boiling, simmer for 2 hours, stirring occasionally.
We prepare half-liter jars: wash and sterilize.
Roll up the finished salad with lids and leave until completely cooled.
Beans are a nutritious product that contains everything for vital activity, activity and energy. Why buy it in a store? Beans are quite suitable for canning for the winter at home. We suggest you master several simple recipes canning beans and bean salads.
Beans - the queen of beans
The birthplace of beans is considered Latin America, and there these beans are eaten everywhere, for breakfast, lunch, afternoon snack and dinner 12 months a year. In our country, red beans are not a staple food product, but this in no way detracts from their value.
Any side dish made from beans will bring invaluable benefits to the body, because this cereal is one of the top ten healthy products. Red beans contain a luxurious set of vitamins, proteins and starch.
Beans are well suited for canning as an independent snack, but also as part of salads, in combination with other vegetables. We have selected the most informative, working recipes for you so that your winter preparations will bring a boost of energy and delight you with a wonderful taste.
Preparing delicious beans in homemade tomato sauce
Beans canned in tomato are a traditional dish that is used as a side dish. It is better not to buy it, but to prepare it at home, especially if the beans were grown on your own plot.
To prepare the food you need the following products:
- 1.2 kg red or white beans;
- 3 tsp salt;
- 2-3 onions;
- 1 kg. ripe tomatoes;
- 1 tsp table vinegar 70%;
- black pepper, salt.
Advice. Beans suitable for harvesting for the winter should be without external damage, with a smooth, shiny surface.
Cooking steps:
- The beans should be sorted and checked for bugs. Then put it in a saucepan with water. You need to cook until done. The beans are ready when they can be easily broken in half with a spoon.
- Finely chop the onion and sauté in sunflower until soft.
- Place washed tomatoes in boiling water for 1 minute. remove skin. Boil until tender, add salt and turn into puree, grinding with a blender.
- In ready homemade tomato sauce omit beans, spices, onions and finely broken bay leaves.
- Bring the delicious mixture to a boil, pour in vinegar. Spoon into prepared jars and seal.
Practical bean salad with vegetables for borscht in winter
Many people like to cook borscht with red beans, which add flavor to the dish and provide satiety to the person.
Attention! It has been proven that canned red and white beans retain up to 70% of their beneficial properties.
Ingredients:
- 1 kg. red or white beans;
- 1.5 kg. tomatoes;
- the same amount of onion and pepper;
- spices such as salt, pepper, sugar and bay leaf - according to your taste.
Cooking steps:
- Soak red beans in water for 9-10 hours or overnight. They should swell and increase in size.
- Grated and chopped vegetables, bring to readiness, frying in vegetable oil.
- Wash the tomatoes, remove the skin by blanching and pass through a blender or meat grinder.
- Combine 3 ingredients: boiled red beans, tomato and cooked vegetables.
- Season the dish with sugar, salt, bay leaf and pepper.
- You need to cook the mixture for 30 minutes. over low heat.
- Roll the blanks into sterilized half-liter jars and close with lids.
And in winter all that remains is to open the lid and add the dish to the delicious red borscht.
Canning red beans with onions and carrots in their own juice
This recipe is step-by-step, adding ingredients gradually. Beans cooked in own juice – delicious snack with maximum preservation of nutrients.
Attention! The heroine of our publication, beans, is not cooked half-raw. It must be soaked in water and then boiled until completely soft to remove harmful compounds.
For preparation you will need:
- 1 kg. fresh red or white beans;
- 500 gr. onions and carrots;
- 250 gr. vegetable oil;
- 3 tbsp. table vinegar (9%);
- spices - at your discretion.
Onions are cut into half rings, carrots into halves of circles
Step by step recipe:
- It is necessary to soak the beans for 10-12 hours and during this time drain the old beans 2-3 times and add fresh water.
- Then you need to cook the beans until they are fully cooked, but not so that they are mushy.
- The onion should be chopped into half rings, and the orange root vegetable should be chopped into circles cut in half. Place vegetables in a saucepan with heated vegetable oil, simmer for 20 minutes.
- Add boiled beans to the vegetables. In 10 minutes. After boiling, season with spices, salt and keep on fire for another 2-3 minutes.
- Place the delicious food in jars, sterilize them along with the contents and roll up the lids.
How to pickle beans for the winter
Marinated beans have an interesting, refined taste. This product is rarely seen on the market, so canning your own pickled beans is a great idea.
To implement the idea you will need:
- 500 gr. red or white beans;
- 1 l. water;
- 40 gr. salt, the same amount of sugar;
- 1 tsp table vinegar;
- pepper, salt and other spices at your discretion.
Cooking steps:
- Pour the washed beans into a saucepan, add filtered water and add all the available spices, including salt and sugar.
- Cook over low heat until the beans can be broken apart with a spoon, about 1.5 hours.
- Just before the end of cooking, add vinegar to the mixture.
- It is recommended to seal it in jars while hot, then wrap it up and wait until it cools down. Beans prepared this way can be stored at room temperature.
Vitamin salad of red beans with eggplant for the winter
A hearty bean salad with vegetables is distinguished by the absence of vinegar. It’s better if you find a cauldron to prepare this salad, because vegetables stewed in such a container acquire an unusual taste.
Ingredients:
- 1 kg. young, smooth red beans;
- 1 kg each. each type of vegetable: tomatoes, eggplants, sweet peppers, onion, carrot;
- 100 gr. Sahara;
- 0.5 l. sunflower oil.
- salt to your taste.
Beans with eggplants for the winter