Methods for preparing and consuming beans for the winter, top 10 recipes and contraindications

Harvesting beans

The common expression “sitting on beans” in our understanding is associated with poverty.
In fact, there is and cannot be anything prejudiced in the “bean” menu. This nutritious product is simply a must to replenish your winter preparations. Green beans are harvested in several stages, usually 8-12 days after the ovaries form. After being picked, the pods quickly lose their presentation and quality, so they are immediately used for cooking, as well as dried, frozen and canned. They are stored in the refrigerator for no longer than two weeks (for this, the pods, without washing, are placed in a container with holes, and then placed in the lower compartment).

Drying green beans

Freshly harvested bean pods are sorted, damaged and limp ones are discarded, the ends are cut off on both sides and the coarse fiber located along the seam is removed. After this, the pods are cut into pieces of 2-3 cm, washed under running cold water, blanched in boiling water for 3-4 minutes and cooled, spread on a cloth. After removing excess moisture, they are laid out on baking sheets or metal sieves and dried in the oven for 5-6 hours, stirring occasionally (temperature - 60-70°C).

Harvesting bean seeds

The beans are harvested for seeds in the fall, when most of the pods have dried out and darkened. The plants are cut, tied into sheaves and hung out to dry under a canopy for 7-10 days. After this, the beans are threshed. The seeds are placed in fabric bags and stored in a dry room.

Frozen beans

Young beans are removed from the shells, blanched in boiling water for a couple of minutes, allowed to cool, dried, packaged in bags or plastic containers and frozen.

Frozen beans

Wash the green beans along with the leaves, cut off the ends, remove the tough “thread” along the seam and blanch in boiling water for three minutes. The pods are cooled, allowed to dry on a cloth, packaged and frozen (shelf life - 8-12 months).

Fermented beans

Young bean pods - 1 kg
Salt – 25-30 g
Spices (to taste)

The beans are washed, broken in half and blanched for 3-5 minutes in a 3% salt solution. After that, they are placed in a container, sprinkled with salt and spices, layered with bean leaves and compacted (if the released brine is not enough, then boiled water must be added). Place clean grape leaves on top, cover with a wet towel, then place a circle and a weight. The product is left to ferment at room temperature, after which it is sent to the cellar.

Sterilized beans

The tops of the green pods are removed, washed and blanched for 2-3 minutes in salted boiling water. Then they are placed in sterilized jars, layered with chopped herbs (parsley or dill). The beans are poured with hot water, salted to taste (brine temperature - 85°C). The jars are hermetically sealed and pasteurized for 80 minutes at 80°C.

Bean salad

Beans - 800 g
Carrots -1 kg
Sweet red pepper - 2.5 kg
Tomato juice - 2 l
Vegetable oil - 1 tbsp.
Vinegar 9% – 250 ml
Salt and sugar - to taste

The hulled beans are boiled until tender. Separately prepare a marinade from juice, vinegar and oil. Place grated carrots in it and cook for 15 minutes. Then add the pepper cut into strips and cook for another quarter of an hour. After this, boiled beans are added, boiled for 15 minutes, placed in jars and sealed.

Processing beans does not require serious effort or special knowledge, but at the same time provides maximum benefits. By investing your work, you will provide your household with nutritious and tasty preparations. When copying site materials, keep an active link to the source.

Side dish of beans and beans

This time we invite you to try a delicious dish that goes well with meat and smoked meats. It can also help you out during Lent or is suitable for a vegetarian menu. Bean recipes are usually very simple, and our dish is a great example of this. What should be done:

Soak half a cup of dry beans and half a cup of dry beans in separate bowls for several hours.
After this, boil the products until tender, also separately from each other.
Peel two large carrots and cut them into cubes.
Remove the peel from one large onion and cut into half rings.
Cut two large tomatoes into cubes and finely chop four cloves of garlic.
Heat a frying pan with a small amount of vegetable oil, fry the carrots with the addition of basil and oregano. After that, remove it with a slotted spoon and transfer it to a dish with beans and beans.
In the same frying pan, fry the onion and garlic, also remove them with a slotted spoon and transfer to other products.
Lastly, fry the tomatoes. Don't forget to lightly salt them and season them with ground black pepper and oregano.

Mix the ingredients, sprinkle with chopped herbs and serve the dish.

Veal stewed with beans

This dish can be described in two words: “nothing complicated,” since among the step-by-step recipes for cooking beans, this one is one of the easiest. Here we will need fava beans (they are also fava beans, garden beans or Russian beans - they are so wide and flat in appearance) - a glass. But if you don’t have them on hand, you can replace them with round beans, beans, and even lentils. However, you should remember that different legumes have different cooking times, so be sure to take this into account. We also use: veal - 1 kilogram, a couple of onions, a head of garlic, spices and a mixture of peppers, salt, a little olive or sunflower oil. And for taste - half a glass of dry sherry (or just table white wine).

Drying

Hulled beans can simply be dried. As a rule, fully ripened fruits are dried. They are laid out in a thin layer on paper and dried, protected from direct sunlight, outdoors or indoors. The beans need to be stirred periodically to ensure even drying. It would be advisable to cover the surface of the beans with one layer of gauze to protect against insects

It is important to protect beans that are dried outdoors from dew. It would be a good idea to bring them indoors at night.

It is also possible to dry the beans using a special kitchen dehydrator or a regular oven. Store dried beans in a hermetically sealed container or tightly tied cloth bags in a dry, dark and cool place.

Read also Agapovsky pepper variety description photo reviews

How to cook legumes so your stomach doesn't growl

Have you ever felt discomfort and bloating after eating legumes? They were cooked incorrectly! Should legumes be left in the diet, and how should they be prepared so that digestion is not disturbed?

Legumes

(beans, lentils, beans, peas) - a valuable food product known since ancient times, containing a lot of vegetable protein, vitamins and minerals. This is an unpretentious plant that adapts well to different climates and soils, and survives even in the harshest conditions. There are a huge variety of legumes - about 13 thousand species are known. This is one of the most popular and widespread food products, second only to cereals.

Legumes cleanse the body and are good detoxifiers. Properly prepared dishes from legumes, when systematically included in the diet, help reduce cholesterol and blood sugar, and ensure the prevention of cancer.

We grow and harvest crops

Horse bean is not found in nature, but is cultivated everywhere. In Russia - in a wide strip from the Leningrad region to Transbaikalia. Large areas are occupied by it in the KRN; the crop is grown in European countries (black beans of Italian origin are most often found in stores), in Africa and America.

Interesting! It is unknown where the culture came to Russia from: according to some assumptions, it was brought from Europe, according to others, it came from Asia along with travelers who crossed the Caucasian ridge. The first mention of beans is in the chronicles of the first millennium BC, and they were grown in Palestine.

The culture does not like poor, dry soil. It is advisable to fertilize it before planting with wood ash and organic compounds. You need to choose a sunny place for growth and water it in a timely manner, especially during the growth of green mass. An adult plant, unpretentious and moisture-loving, thanks to its developed root system, finds water at depth.

READ ALSO: When to plant strawberries and seedlings in 2018: sow according to the lunar calendar, planting dates in Siberia, the Urals and the Moscow region - greenhouse tips

Beans are planted in open ground in the spring, and it is better to skip the time when frosts are expected. The plant is cold-resistant, its seeds will withstand cold down to -6°C, but due to exposure to low temperatures the bush may develop slowly or yield may decrease. The optimal time will be when the daytime temperature is 10-15°C.

Fast-growing bean bushes can be planted in rows so that the green strip protects other plants from the wind.

In order for the plant to germinate quickly, you need to soak the fruits if the soil is dry. If the soil is wet, the seeds can be planted dry, without soaking, and watered after planting. During the growing season, you need to ensure that the soil is moist, and if there is excess moisture, drain it. In areas with heavy rainfall, it is best to plant seeds in raised beds. An unpretentious crop with proper care gives a good harvest.

When planting beans, gardeners should take into account that the plant is loved by aphids, and it is important not to skip timely treatment against insects. In order not to expose neighboring plants to the risk of being eaten by aphids, it is better for neighbors to choose plants that are resistant to the pest.

After harvesting, the bushes are pulled out, but not removed from the site. They are sent to a compost pit or plowed into the ground to enrich the soil with nitrogen. The shells removed from the beans during cooking are not thrown away either. They can also be used as fertilizer

In order not to expose neighboring plants to the risk of being eaten by aphids, it is better for neighbors to choose plants that are resistant to the pest. After harvesting, the bushes are pulled out, but not removed from the site. They are sent to a compost pit or plowed into the ground to enrich the soil with nitrogen. The shells removed from the beans during cooking are not thrown away either. They can also be used as fertilizer.

It is recommended to harvest when the pod leaves begin to dry out and the outlines of the fruit can be discerned through them. The pods are removed with a sharp downward movement. The harvested crop is dried. To do this, the pods are laid out in the open air or in a furnished room with a constant temperature of 50–60°C. Then the seeds are removed, opening (splitting) the pods, dried and packaged in breathable material for storage. The removed shells are not thrown away, but are used as nitrogen-rich material to fertilize the soil.

The promising variety can be grown in private farmsteads and on an industrial scale to feed families and the population of the country with beans, a protein-rich product. And at the same time enrich the soil with nitrogen.

Vegetable snack with beans

Beans are a useful crop and completely undemanding to growing conditions. There are different options for preparations using beans. I would like to recommend a recipe for a vegetable snack with beans to diversify your diet in the autumn or winter. All ingredients complement each other well, and the result is an excellent vegetable preparation.

Appetizer with beans and tomatoes

Ingredients

Beans - 300 g
Tomatoes - 400 - 450 g
Onions - 4 - 5 pcs.
Carrots - 4 pcs.
Vinegar 9% - 1 teaspoon
Salt - 1 teaspoon
Sugar - 1 teaspoon
Sweet peas – 0.5 tsp
Bay leaf - 1-2 leaves
Black pepper - 1 pinch
Sunflower oil – 50 ml.

Preparation

To prepare 800 g of this salad for the winter you will need 400-450 g of tomatoes, 4 carrots, 4 or 5 onions and 300 g of beans.

Tomatoes, carrots, onions

Beans

We first peel the vegetables. To do this, tomatoes can be doused with boiling water. And if the beans have already hardened, first soak them in water for several hours or leave them to soak overnight. If the beans are fresh, they do not need to be soaked. The bean shell is easy to peel.

Shelled beans

The peeled beans should be cooked for about 20 minutes in boiling water. Then pour the water through a colander.

Boiled beans

Carrots, onions and tomatoes need to be simmered in a frying pan in sunflower oil until soft. Add spices, salt, sugar.

Vegetables before stewing

Add the stewed vegetables to the beans and cook everything together for about 10 minutes, stirring. 3-5 minutes before readiness add 1 tbsp. spoon of 9% vinegar.

Preparing a vegetable snack with beans

Place the snack into prepared jars. You can store this preparation both in the vegetable pit and in the refrigerator. It turns out satisfying and nutritious. Bon appetit!

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Snack option

For this recipe you will need the following products:

beans - 2 kg;
700 g each of sweet peppers, tomatoes. The same amount of carrots is needed;
vegetable oil - 300g;
a glass of sugar;
salt - 1.5 tbsp;
vinegar essence - 0.5 tsp;
glass of water;
ground black pepper - 5 g.

Cooking method. The beans are pre-cleaned. Then they need to be boiled for 15 minutes in three waters . Each time you need to drain the water and pour new one. After this, transfer to a colander to drain the water.

To avoid wasting time while the beans are cooking, you can start preparing other vegetables. Cut the sweet pepper into strips, dice the tomatoes, grate the carrots.

As soon as the water has drained, you need to place them back in the pan and add all the other ingredients. Let it cook. You need to cook for no more and no less than 2 hours .

While everything is being prepared, it’s worth getting ready to prepare the jars: sterilize them. Place the appetizer in jars, close the lid and cover warm. Let the workpiece stand and cool.

Delicious recipes for the winter

Many housewives believe that home conditions are extremely favorable for creating all kinds of preparations: all the devices are at hand, and the opportunity for creativity in the form of experimenting with ingredients opens up.

You can make each of the recipes below to find the one that suits you best.

Beans in tomato sauce

Homemade tomato sauce will decorate the appearance of the dish and add additional beneficial properties. Especially if you use your own grown vegetables.

Ingredients for preservation:

1 kilogram of beans of any variety;
500 grams of onion;
1 small carrot;
half a glass of sunflower oil;
5 kilograms of tomatoes;
salt, sugar, spices at least 1 teaspoon each.

Soak the beans for 5 hours, then cook. Under no circumstances should they be overcooked.
Prepare fried onions and carrots. Fry until golden brown.
You need to make sure that there is no peel left on each tomato. To do this, cut the tomatoes into small pieces or grind them in a blender.
Transfer the roast to a pan, add oil and add tomatoes. Stir and heat for 20 minutes.
Immerse the beans in the resulting mass, add salt and sugar. Bring to a boil and transfer to pasteurized containers.
Slowly cool the workpiece under a woolen blanket. This way it will cool evenly.

In tomato paste

This recipe saves time because you don't need to prepare the sauce, and you can use regular tomato paste from the supermarket.

1 kilogram of beans;
1 small package of tomato paste;
300 grams of carrots;
3 small onions;
4 tablespoons vegetable oil;
2 tablespoons each of salt and sugar;
5 liters of spring or boiled water;
5 teaspoons ground pepper.

Boil the washed beans with sugar and salt.
Prepare the carrot and onion fry, then pour in the water from the beans and the contents of the jar of tomato paste. After boiling, heat for another 15 minutes.
Add beans and oil. Boil, heat for another 15 minutes. Add spices, if desired.
Close the lids and put the inverted jars in the cellar.

Canned white beans

The beans in this snack retain all the important nutrients.

1 kilogram of white beans;
3 teaspoons salt;
2 teaspoons granulated sugar;
1 small pod of hot pepper;
10 pieces of allspice;
3 kilograms of tomatoes;
2 pieces bay leaves.

The soaked beans should be cooked but not overcooked. Cook on low heat along with 3 teaspoons salt and 2 teaspoons sugar. When cooked, transfer the beans to a colander.
Blanch the tomatoes and grind them with a meat grinder or blender.
Place white beans and tomato puree in a large bowl. Add spices, 1 teaspoon of salt. Heat for 30 minutes, a few minutes before the boil starts, throw the bay leaf into the pan.
The appetizer is ready. Now it needs to be put into containers and left until winter.

Preparing beans with vegetables and meat in tomato sauce recipe at home

White beans look very harmonious and appetizing when sealed for the winter.

Especially if it is prepared by caring female hands.

Required Products:

White beans – 1kg;
Lean pork – 300 g;
Carrots, sweet peppers, onions – 1 pc. each;
Medium-sized tomatoes – 3 pcs.;
Tomato paste – 1 tbsp;
Vegetable oil;
Vinegar 6% -2 tbsp;
Salt, spices, garlic - according to taste preference.

White beans look very harmonious and appetizing when sealed for the winter

How to cook:

Soak the main ingredient in hot water for five hours. Wash the vegetables, sort them, remove any damage, cut them into cubes. Meat in thin strips.
Fry the meat in a deep bowl in oil, add vegetable ingredients there, fry for 20 minutes. Close the lid.
Stop the stewing process when the vegetable mixture becomes mush. Don’t forget to stir the mixture periodically with a wooden spatula to prevent it from burning.
Dilute the mixture with tomato paste diluted with a small amount of boiled water. Continue simmering for another 15 minutes.
Add spices and vinegar to the dish 7 minutes before removing from heat.
Place the mixture in a sterilized container, seal it and turn it upside down. Cool.

Rules for planting and care

This variety is very unpretentious in planting and care. However, to get a good harvest, you will have to put in a little effort.

Soil selection. For black Russian beans, experienced gardeners advise choosing heavy soil with a neutral or slightly acidic pH. They only fertilize it. Swampy or peat-rich soil is also suitable if you add fertilizers with copper. You can plant beans in lighter soils; before doing this, they need to be well fertilized and moistened. This variety grows poorly in acidic soil if it is not limed. But the sandy one is not suitable in any case.

Advice. It is good to plant beans after row crops: beets, cabbage or turnips. And as a predecessor it is suitable for any culture.

Landing. It is better to prepare the soil for legumes in the fall - dig up at least 25 cm. But in the spring it will not hurt to add organic and mineral fertilizers. Russian black beans should be sown in early spring, as soon as the melt waters have subsided, so that the soil is rich in moisture. Before planting, the seeds need to be soaked briefly and allowed to hatch. You need to sow beans in a line using a thumb or vegetable seeder. Care. The first maintenance work should be carried out immediately after planting. It is necessary to roll and harrow the soil even before the first shoots appear. During the growth period, you will need to treat the inter-row space 2-3 times. Legumes need to be loosened, the roots strengthened from the wind, and fed with mineral fertilizers

It is important to shorten the plant in time by pinching off the growing point. Then the juice will go into the fruit and not into the stem.

Fruits of Black Russian Beans

General cooking rules

Legumes are similar in appearance to beans, although they are different plants belonging to the same legume family. The homeland of beans is the Mediterranean region, but beans are an overseas guest, originally growing in Latin America.

But the principles of cooking beans and beans are the same. They need to be washed, soaked in cold water overnight, and then boiled until soft. Ready beans can be mixed with vegetables, mushrooms and other additives.

Dry beans can be cooked without pre-soaking, but then the cooking will take about 6 hours. Therefore, you should not neglect the opportunity to speed up the cooking by soaking the beans the day before. After several hours of soaking, the product is washed, filled with fresh water, and set to cook. After boiling, the heat must be reduced. Please note that when boiling, a lot of foam will form, which will need to be skimmed off. Boil the beans until soft at a low boil without adding salt. Salt is added when the product is almost cooked, about 10 minutes before it is ready.

Beans with tomato paste for the winter

To prepare canned food, you can collect beans that are milky ripe, then you won’t have to cook them for a long time. Let's prepare the sauce with tomato paste; it's much easier, since you don't have to bother with tomatoes.

800 gr. shelled beans of milky ripeness;
150 gr. tomato paste;
600 ml water;
1 teaspoon salt;
1 tablespoon sugar;
ground black pepper to taste.

We husk the milky ripe beans from the pods and wash them in cold water. Fill with fresh water and cook for 10 minutes from the moment it starts boiling. We dilute the tomato paste with water, determine the thickness of the resulting juice to suit your taste, some people like it thick, with a rich tomato taste, others prefer a more liquid version.

And a little about secrets...

Have you ever experienced unbearable joint pain? And you know firsthand what it is.

If you get good ones on your site and don’t have time to eat them right away, it’s not a problem. The beans can be frozen and then used as needed. And you can prepare an excellent appetizer “Beans in Tomatoes for the Winter” either from freshly harvested ones or by defrosting previous supplies. The main thing is to collect the pods when the bean grains are in tender ripeness.

Beans in tomato can be eaten on their own as a side dish or as an appetizer, or can be used to prepare many dishes: soups, borscht, salads or stews.

For the recipe “Beans in Tomatoes for the Winter” we will need the following ingredients:

800 grams of shelled beans of tender ripeness;
100-200 ml of tomato paste for pouring into 600 ml of water;
1 teaspoon salt
1 table. spoon of sugar;
ground black pepper to taste.

Preparing the recipe “Beans in tomatoes for the winter”:

To prepare the preparation, we collect bean pods. The beans must be of milky ripeness. Hull the bean seeds and rinse them under running water.

Place the beans in a suitable pan. You can cook the beans until half cooked in water, or you can immediately simmer them in the pot.

For filling we take tomato paste. We dilute it with water in a combination of 1:3 (define the thickness to your taste, some people like it thicker or vice versa).

Add salt, sugar and ground pepper. The quantity of ingredients can be taken according to the recipe, or you can rely on your taste.

Pour the resulting tomato mass over the beans.

Bring to a boil and cook at a low simmer until tender (about 1 hour, depending on the degree of ripeness of the beans).

When the bean grains become completely soft, the workpiece is ready.

Place the boiling mixture into sterile jars and seal with sterile lids. Wrap until completely cool.

Store in a cool place.

The beans in the tomato are ready for the winter! Using this recipe, you can also prepare “Beans in tomatoes for the winter.”

Bon appetit!

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Beans are included in the list of the most beneficial foods for the body. It can be used for preparing various dishes and preserved for the winter. Beans in tomato sauce are an excellent independent snack, and they can also be added to stews, soups and other dishes, giving them an original taste.

For preservation, you can use both regular and asparagus varieties. In any case, it turns out very tasty and satisfying.

Recipes can include both red and white beans. It is necessary to use grains that have a smooth and shiny surface. If you are cooking from pods, then take pods no longer than 9 cm. They should be dense, without spots or rough fibers.

Recipe for canned beans in tomato with vegetables

We have already agreed that the beans are pre-cooked - this time until half cooked, no more. Tomatoes taken in double weight compared to beans are skinned; peel bell peppers (the same amount as beans), two carrots and a similar weight in onions. Everything is turned into a meat grinder, but not into a common pile, but into separate bowls. Fry carrots and onions in a saucepan for five minutes, then add pepper, and after another five minutes add tomato puree, salt and sugar. The amount of spices is determined by your preferences; the starting ratio is a spoonful of salt to a third of a glass of sugar for a pour volume of one liter. Last, a quarter of an hour after the tomatoes, the beans are introduced, and the whole thing is stewed together under the lid for forty minutes. After turning off, vinegar (20 ml) is poured into the pan, the contents are kneaded and placed into jars, sealed, and the inverted containers are hidden under a blanket or an old coat until they cool completely.

Let's cook simply!

Take a large cast iron cauldron (or a frying pan with high edges) and heat a couple of large spoons of vegetable oil there. Place the veal meat cut into pieces there and fry it on different sides until brownish. Transfer the meat to a separate container.
Pour the remaining oil into the same frying pan, add the onion chopped into half rings and fry, stirring, until semi-soft. Then add the fried meat to the onion and mix well.
Add bay leaves (2-3 leaves), crushed garlic, spices and sherry (or dry white). Salt and pepper. Over high heat, bring the whole mixture in the frying pan to a boil, cover with a lid and simmer over low heat for half an hour.
Then place the prepared soaked beans in a container with the meat. Simmer for another half hour (until the beans are ready).
Finely chop fresh herbs. Before serving (in portions), sprinkle the veal and beans with chopped herbs: cilantro, parsley, dill, onion.

Bean salad for the winter

During the preparation period, a variety of recipes is very important. That’s why I want to offer you a fairly simple, but very successful option on how to prepare a salad with beans for the winter

INGREDIENTS

Beans 1 Liter

jar

Onion 1 Kilogram
Carrots 1 Kilogram
Pepper 1 Kilogram
Eggplant 2 Kilograms
Tomato juice 2 liters
Hot pepper 1 To taste
Garlic 4-8 cloves
Vegetable oil 0.5 cups
Sugar 0.5 cups
Vinegar 0.5 cups
Salt 2 tbsp. spoons

1. It is best to soak beans in cold water overnight. Then rinse it under running water and boil until soft.

2. Peel the onion and cut it into thin half rings. Wash the carrots, peel and grate.

3. Remove seeds and tails from sweet peppers. Cut it into cubes or thin slices.

4. Add peppers, carrots and onions to a saucepan or saucepan. Wash the eggplants, dry and add salt. Leave them for 15-25 minutes, then rinse and add to the vegetables. You can also use zucchini or zucchini, for example, in this recipe for preparing a salad with beans for the winter.

5. It's time for spices: salt, sugar, hot pepper and any other seasonings that you like.

6. Add vegetable oil and tomato juice. Mix everything and bring to a boil. Reduce the heat to low, then simmer for about an hour.

7. During the process, carefully stir and make sure that there is liquid left in the pan, otherwise the salad with beans for the winter at home will not be stewed, but fried.

8. Peel and chop the garlic. Add pre-boiled beans and pour in vinegar.

9. For aroma, you can add bay leaf, for example. Stew the salad with beans for the winter at home for another 10 minutes. During this time, prepare clean and sterilized jars.

10. Place the hot salad in jars and roll up. Turn upside down and leave until completely cool.

11. That’s the whole secret of how to prepare a salad with beans for the winter. An excellent option for a hearty and tasty preparation for the whole family.

Cooked with tomatoes, onions and carrots

You can cook beans in a sauce with tomatoes; in this preparation, the main ingredient is mixed with onions and carrots.

5 cups dry beans;
3 kg of ripe tomatoes;
1 kg of onions;
1 kg carrots;
1.5 cups refined vegetable oil;
2 tablespoons salt;
200 gr. Sahara;
hot pepper - optional.

We sort out the dry beans, wash them, put them in a large bowl or pan, fill them with water so that the water level is significantly higher than the level of the beans, since they will absorb moisture. You need to soak for at least 6 hours, it’s convenient to leave it overnight.

Wash the tomatoes and chop them in any convenient way. You can put it through a meat grinder or use a blender. The crushed mass can be additionally ground through a sieve to make the tomato mass more homogeneous.

Peel and thoroughly wash the onions and carrots. Chop the onion into small cubes, cut the carrots into thin circles or grate them, as you prefer. If you add hot pepper, you need to remove the seeds and finely chop it.

Pour oil into the cauldron and let it warm up. Then put the onion in it, fry for about five minutes, add the carrots and continue cooking for another 10 minutes. Then lower the boiled beans into the cauldron and pour in the tomato mass. Simmer for 40 minutes. Then add salt, sugar and hot pepper, continue to simmer for another 10 minutes. Place the hot salad in sterilized jars and immediately close them tightly with tin lids.

Green beans in tomato sauce for freezing in bags

We really love a dish called lobio, we cook it in the Caucasian style and the way they cook it in Central Asia. And if in the summer there are no problems with preparing this dish, then in the winter you have to come up with something.

You can, of course, buy frozen ones in the store, but you want to cook from your own, from the ones you grew in your garden! That's why we plant! If you just freeze yours and cook from it, the finished dish still won’t turn out the same as the summer one.

And that’s why I’m preparing this preparation, which will be quite quickly and easily transformed into your favorite tasty dish, be it meat or vegetable.

Yes, even if you don’t transform anything, but simply heat this mixture in a frying pan, in 5 minutes a delicious side dish will be ready for any meat or fish dish.

We will need (for 1600 - 1700 g of finished product):

beans – 1 kg
tomatoes – 1 kg
onion – 2 pcs approximately 200 g
bell pepper – 1 piece
bitter red pepper – 0.5 – 1 pc.
garlic – 2 – 3 cloves
salt – 1 tbsp. level spoon, or better to taste
sugar – 1 tbsp. spoon (with or without a heap, that is, to taste)
vegetable oil – 100 ml

Preparation:

1. As always, the process begins with washing the beans and cutting off unnecessary tails from both sides. Then it needs to be cut into pieces convenient for further cooking. I cut them approximately into pieces with a side of 3.5 - 4 cm. But some may turn out a little smaller or larger

It's not really important

2. Place water in a saucepan and bring it to a boil. Throw in the slices prepared by then and wait until the water boils again. There is no need to salt it.

After boiling, cook for 3 to 8 minutes. The time depends on the size of the pods, or rather on their thickness, as well as on your preferences. If you like the finished dish softer, then cook for the maximum amount of time, that is, until done. If you like a crispy product, then choose the shortest time possible.

And keep in mind that we will cook it in tomato, and for quite a long time. Of course, it won’t boil over there, since tomatoes contain acid, but it won’t cook too much either.

3. I chose the average time - 5 minutes. After this, you need to drain the water and discard what you boiled in a colander. We won't need a drop of extra liquid.

4. And while everything was cooking, we could have time to do other work. Namely, fry the onion cut into quarters in oil in a frying pan. Do not fry too much, just enough so that the pieces just soften slightly, become transparent and more pliable.

5. And if we have time, then we still need to wash the tomatoes and cut them into pieces no larger than 2 cm. The question may be whether to peel the tomatoes or not. Solve this question yourself. If the skin interferes with your food or irritates you, then remove it, if not, then you can leave it.

6. Place a large pan on a parallel burner, where we place the chopped tomatoes. We bring them to a boil under the lid and simmer until the pieces lose their shape, that is, until they are boiled. As a rule, this takes from 15 to 20 minutes.

7. Then add the fried onion to the tomato, right along with the oil in which it was fried.

8. And without delaying the matter, immediately lay out the slightly cooled pods of green beans by then.

9. Mix the vegetables and simmer, uncovered, stirring occasionally for 30 minutes. Our task is not only to extinguish everything thoroughly, but also to evaporate excess liquid.

10. After half an hour, add bell pepper cut into strips and red hot pepper into smaller pieces.

Mix the vegetables. Simmer for another 15 - 20 minutes until there is no liquid left.

11. Now it’s time to add chopped garlic, salt and pepper to taste. After mixing well, taste the finished dish. And if your taste suggests that you need to add something else, then add and cook for another 5 minutes after all the additions.

During this time, you can have time to stir our dish a couple more times. There is little liquid, so make sure that the vegetables do not stick to the bottom.

12. After cooking, wait until the dish has cooled completely. Then put it into bags or containers and put it in the freezer.

I sorted the contents into bags so they would take up less precious space in the freezer. It turned out to be 3 packages of approximately 550 grams each. Enough for three meals.

At any time, you can take out the packaging, open it and cook any soups or main courses with the contents. Or you can eat it as a side dish by simply heating it in a frying pan, which will undoubtedly diversify your winter menu.

Freezing

Let's consider important points related to the process of freezing boletus mushrooms.

Is it possible to freeze porcini mushrooms raw?

Many housewives are interested in whether it is possible to freeze raw porcini mushrooms. Indeed, this can be done. The main thing is to first clean them very thoroughly - completely remove dirt and leaf residues. If you decide to rinse the mushrooms before freezing, be sure to wait until they are completely dry - this will help prevent the fruits from sticking together in the freezer.

Some people prefer to freeze porcini mushrooms in a boiled state. In this case, the question arises of how long they need to be cooked so that the most valuable properties are well preserved. Experienced cooks insist that the cooking process last no more than five minutes. As soon as these forest fruits are ready, remove any remaining water, blot and dry them, and then store the mushrooms in the freezer.

How to prepare porcini mushrooms for freezing

Let's look at how to prepare porcini mushrooms for freezing correctly so that all the vitamins are preserved. This process includes several stages:

Carefully sort the fruits collected from the forest, remove all existing defects in the form of traces of worms and other damage, and then carefully cut off the edges of the stems.
Rinse the boletus mushrooms thoroughly in cool running water. You should refrain from soaking so that the mushrooms, like a sponge, do not absorb liquid - to freeze they must be completely dehydrated.
They should be dried by carefully laying them out on a soft paper or fabric towel with good absorbent properties.
For better results, you can cover the mushrooms with a towel on top.
Small fruits can be frozen whole, while larger ones should preferably be pre-cut into thin slices or small cubes, as you prefer.

Whether to boil boletus mushrooms or not is a matter of taste. If you prefer to boil, five minutes will be enough.

Let's figure out how to cook boletus mushrooms for subsequent freezing. In this case, you need to complete all the above steps and then place it in salted boiling water. As a result, forest fruits will remain strong and elastic, and most importantly, they will not lose any vitamins and other valuable components.

How to freeze porcini mushrooms for the winter: housewife secrets

For high-quality and proper freezing, you should use only the most beautiful, strong, elastic and dense freshly picked boletus - otherwise the result will not live up to your expectations.

Many people are interested in whether it is possible to freeze fresh porcini mushrooms. Of course. If you want them to reach the required condition faster, first cut them into thin slices.

Before sending to the freezer, the prepared fruits must be carefully placed on a tray in one layer - this way they will not stick together.

After a few hours, when the fruits become hard, they should be removed from the freezer and carefully packaged in small polyethylene bags. Then, tie them securely and place them back in the freezer.

To freeze sliced mushrooms, it is recommended to use plastic food containers with tight-fitting lids.

Keep in mind that boletus mushrooms, like other varieties of mushrooms, are not allowed to be re-frozen and thawed. Therefore, they are intended exclusively for one-time use when preparing dishes.

If you doubt the environmental friendliness and safety of mushrooms, you can freeze them after boiling. This will rid them of dangerous toxins.

Such mushrooms take up less space compared to fresh ones, which is especially important for small-sized refrigerators

Agrotechnics of cultivation

Breeding Black Russian fruits is not a very complicated procedure. It is enough to follow the following rules:

plant seeds in moist, fertile soil;
regularly water and loosen the soil around the sprouts and between the rows;
apply mineral fertilizers on time;
regularly inspect crops for diseases or pests, the control of which is best carried out in a timely manner.

If all planting and growing conditions are met correctly, then you can get a good harvest from this legume crop. The fruits are used in different ways: when preparing soups, for making pies, often green beans in pods are simply fried. The amazing properties of beans should not go unnoticed by gardeners.

The popularity of black beans in ancient Russia is evidenced by mentions in chronicles. An unpretentious and protein-rich plant saved from hunger in lean years; soups and main courses were prepared from it, ground into flour and added to baked goods.

They retain germination up to 10 years, and for the first 5 years it fluctuates around 90%. Fava beans (Vicia faba), also known as Russian, ordinary beans, can be found on sale. The price of this nutritious product is even higher than the cost of meat. For some time, Russian black beans were no longer planted in the Russian Federation, but now interest in this oldest variety is returning.

Canned fried mushrooms

In order to properly prepare this dish, you will need:

porcini mushrooms – 1 kilogram;
butter – 400 grams (you can use vegetable fat or rendered lard);
salt – 25 grams.

How to cook:

Cut the peeled and washed porcini mushrooms into small pieces.
Melt butter in a saucepan or render lard.
Place chopped mushrooms in heated oil and add salt, cover the pan with a lid. Simmer the mushrooms over very low heat for one hour.
After the time is up, you need to open the lid and fry the mushrooms until the excess moisture in the pan evaporates. The oil should become transparent.
Place the mushroom mass into pre-sterilized jars and fill them with melted butter. It is necessary that the layer of oil is approximately two centimeters above the level of the mushrooms.
Roll up the jars with lids and send for sterilization for forty minutes.

Step-by-step recipe for making bean lobio for the winter

9 o'clock 0 min. 60 4

The name of the dish came to us from Georgia. This is what they call any bean dish in this country. According to the classic recipe, red beans and a lot of greens are added to lobio.

Cooking time – 9 hours.

Cooking time – 50 minutes.

Number of servings – 3-4.

Ingredients:

Beans – 3 tbsp.
Sweet bell pepper – 1 kg.
Carrots – 1 kg.
Tomatoes – 2 kg.
Sunflower oil – 1 tbsp.
Salt – 2.5 tbsp.
Sugar – 300 gr.
Vinegar 9% – 70 ml.

Cooking process:

Pour three cups of beans into a deep container and fill it with cold water so that it completely covers the beans. It is better to do this procedure at night.
Drain the water into the sink. We wash the swollen beans and add them to the pan. Add water to the container. On the stove, bring the mixture to a boil and add salt. Mix and leave for 40-60 minutes. The beans should become soft.
We get rid of the top layer of carrots. We wash the vegetables - carrots, peppers and tomatoes - with running water and chop them: we peel the peppers from the seed box and cut them into strips, grate the carrots, and pass the tomatoes through a meat grinder.
Move all the vegetables into the pan. Add sugar, salt and sunflower oil to them. On the stove, bring the mixture to a boil over high heat, then reduce the heat and cook the vegetables for 30 minutes. At the same time, we constantly mix them.
When there are 10 minutes left of cooking, add vinegar. Mix the ingredients. We find a suitable container for seaming. We clean it with soda and after thorough washing, sterilize it. The lids can be boiled on the stove or poured boiling water over them and left for 10-15 minutes.
Place the finished bean lobio into jars and roll up. We check whether the containers are leaking: to do this, you need to carefully twirl them in your hands. Place the jars upside down on any flat surface and wrap them in a warm blanket. When the rolls have cooled, store them at room temperature.

Bon appetit!

Preparing the “Taste of Summer” salad

You need to follow these steps step by step:

According to tradition, the first thing we will do is prepare the beans. Cook them by analogy with the previous recipe in three waters for 10-15 minutes. During the last cooking, this time there is no need to bring the beans to readiness (softness). Place the fruits prepared in this way in a colander and let the liquid separate.
Meanwhile, let's take care of the bell pepper. In bean salad for the winter, it should be washed, peeled and cut into thin slices.
We do this with carrots: wash the root crop, peel it and pass it through a coarse grater.
Immerse the tomatoes in boiling water for 10 seconds, peel them and cut into medium-sized pieces.
Place all prepared ingredients (including beans) in a large stainless steel bowl with a thick bottom, add water, salt, sugar, sunflower oil, and seasonings. Mix everything and send to simmer over low heat for 1.5-2 hours. We remember the need to periodically stir our bean salad for the winter to prevent it from accidentally burning.
Meanwhile, we will prepare the remaining components and, in fact, the jars. We separate the garlic into cloves, peel and finely chop it, rinse the bay leaves with water, and traditionally sterilize the jars and lids.
Add chopped garlic and vinegar essence to the finished preparation, mix all the ingredients thoroughly and leave to simmer on the stove for another ten minutes.
We distribute the prepared salad into warm sterile jars, screw on the boiled lids, turn the jars upside down, cover the bean salad with a warm blanket for the winter and leave it like that until completely cool.

There is one more homemade preparation. It wasn't that difficult, was it? This salad is a little more tender and a little less filling than the previous one. But we also need home-canned food to be varied.

The following recipe is dedicated to dedicated bean fans.

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.

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.

Cooking beans for the winter this way requires a few simple ingredients and a little time to achieve fantastic results.

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 to 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.

Winter salad with beans and tomatoes

9 o'clock 0 min. 60 4

For the salad, you can choose any variety of beans - white, red or spotted. Store the finished rolls until they cool completely for a day, and then transfer them to the refrigerator.

Cooking time – 9 hours.

Cooking time – 1 hour.

Number of servings – 5.

Ingredients:

Beans – 0.5 kg.
Carrots – 0.5 kg.
Sweet bell pepper – 0.5 kg.
Tomatoes – 0.5 kg.
Salt – 1 tbsp. l.
Vinegar 9% – 100 ml.
Ground black pepper – ½ tsp.
Refined oil – 1 tbsp.
Bay leaf – 2 pcs.

Cooking process:

We sort through the beans, and then put them in a colander and rinse with running water. Transfer the product to any deep container and fill with cold water. Place in the refrigerator overnight.
In the morning, drain the liquid, rinse the beans again, and then transfer them to the pan. Transfer the pan to the stove and turn on the heat. When the mixture boils, reduce the heat and continue cooking the beans for forty minutes.
Now let's do the vegetables. Wash the sweet peppers and tomatoes. We also wash the carrots and then peel them off the top layer with a knife. Rinse again. Grind the carrots into a separate bowl using a grater.
We remove the attachment points of the stalks of the tomatoes and cut them into rings of small thickness (no more than 0.5 centimeters). Cut the pepper into two halves to make it easier to remove the core. Cut out the stalk. Shred the pepper into strips.
Place the pan on the stove and pour oil into it. Turn on the equipment and bring the oil to a boil. Then add carrots to the pan and fry them for about 10 minutes, remembering to stir. Now add bell pepper, bay leaf, salt and ground pepper to the pan. Stirring, simmer the mixture for another 10 minutes.
Drain the water from the pot with the beans into the sink. Add the beans and tomatoes to the rest of the ingredients. Mix them and simmer for 15 minutes. Before turning off the stove, pour vinegar into the mixture and mix the products.
We prepare the jars and lids for wrapping the salad in advance: we clean them with soda, rinse and sterilize. Then put the hot salad in them and roll them up. Leave the jars upside down for a day. We wrap them in a blanket. Then transfer to a cool, dry place. Bon appetit!

Popular recipes

Beans can be preserved both in “pure” form and in combinations with various vegetables. In assorted rolls, eggplants, onions and carrots, tomatoes, sweet and hot peppers are most often added to legumes. Spices and herbs include basil, dill, parsley, cloves, black peppercorns, bay leaves, a mixture of dried Provençal herbs, garlic, ginger, mustard seeds and coriander.

Beans in spicy tomato sauce

A tasty and nutritious preparation of beans and tomatoes. If desired, the dish can be supplemented with eggplants, onions and carrots: cut the vegetables into small cubes and simmer in tomato sauce along with beans for 30 minutes after boiling.

Cooking time: 1.5 hours Yield: 4.5-5 l

Ingredients:

dry beans – 1.5 kg;
tomato – 4.5 kg;
hot chilli pepper – 2-3 pcs.;
garlic – 1-2 heads;
dried herbs (basil, parsley, mint) – 1 tsp each;
allspice, peas – 1 tsp;
white wine vinegar, 6% – 200 ml;
sugar – 7 tbsp. l.;
salt – 5 tbsp. l.

Preparation:

Boil the pre-soaked beans until half cooked (about 30 minutes) and drain in a colander.
Wash the tomatoes, pour boiling water over them and remove the skins. Cut out the hard bases of the stalk and grind the pulp in a blender.
Transfer the tomato puree along with the beans into a saucepan, add 2-2.5 cups of boiling water and bring the mixture to a boil. Add salt, sugar and spices. Cook over low heat, stirring, until the beans are ready (another 20-25 minutes).
Peel the garlic and chop finely.
Wash the hot pepper, trim the tails, remove seeds if desired and cut into rings.
Add garlic and pepper to vegetable mixture and cook for another 5 minutes.
Place the salad in sterile jars, pour 1 tablespoon of vinegar into each jar (per 0.5 l) and roll up the lids. Turn over and leave until completely cool.

You can also find pickling recipes and canning technologies for other legumes: green peas and corn on our website.

Korean-style green beans

Spicy pickled beans, the recipe for which we offer, will appeal to fans of spicy and spicy dishes. Carrots for Korean-style preparations are usually grated on a special grater or chopped into long strips, but the taste of the finished product will not be worse if you cut it into round slices (as in the photo). In addition to carrots, you can add onions or hot peppers to this appetizer.

Cooking time: 4-5 hours Yield: 1.5 l

Ingredients:

green beans – 1 kg;
carrots – 250 g;
garlic – 6-8 cloves;
sunflower oil – 200 ml;
white wine vinegar, 6% – 50 ml;
salt – 1.5 tbsp. l.;
sugar – 1.5 tbsp. l.;
allspice, peas – 0.5 tsp;
Korean carrot seasoning – 15 g.

Preparation:

Wash the pods and trim the tails. Long specimens can be cut into 2-3 parts. Place in boiling water and blanch for 3-5 minutes. Drain in a colander and rinse immediately with cold water. Let the water drain.
Peel and wash the carrots. Grate on a Korean vegetable grater or chop into thin long strips.
Peel the garlic, chop it with a knife or grate it on a fine grater.
Heat vegetable oil until smoking. Mix with salt, sugar, spices and vinegar.
Place all the vegetables in a bowl, pour in the marinade and mix thoroughly. Leave the mixture for 3-4 hours (it is recommended to stir the vegetables every hour).
Try the prepared salad and adjust to taste. Mix.
Place the vegetable mixture in sterile jars and pour in the released juice. Cover with lids and pasteurize 0.5 liter jars for 10 minutes. Roll up, turn upside down, wrap and leave until completely cool.

You can make a simple, but tasty and crispy winter snack from young beans in 15 minutes. Just boil the pods until half cooked, place them in jars, add dill umbrellas, cloves of garlic, peppercorns, pour boiling classic marinade and roll up.

If you love pickled green beans, we suggest you prepare an original vegetable snack based on it. Details in the video recipe:

Winter vegetable salad with beans and eggplants

Delicious, aromatic and nutritious bean salad with vegetables and herbs. The dish will turn out bright and beautiful if you use beans and sweet peppers of different colors. One large pod of hot pepper will add a slight spiciness and piquancy to the preparation.

Cooking time: 1.5 hours Yield: 5-5.5 l

Ingredients:

eggplant – 2 kg;
tomato – 1.5 kg;
dry beans – 1 kg;
sweet pepper – 0.5 kg;
carrots – 0.5 kg;
garlic – 1-2 heads;
vegetable oil – 250 ml;
white wine vinegar 6% – 150 ml;
black and allspice pepper, peas - 0.5 tsp each;
mixture of dried herbs (dill, parsley, basil) - 1 tsp each;
salt – 2-3 tbsp. l./to taste;
sugar – 1-2 tbsp. l./to taste.

Preparation:

Boil the pre-soaked beans until tender and drain in a colander.
Wash the eggplants, trim off the stems and cut into cubes. Sprinkle with salt, stir and leave for 30-40 minutes, then drain the juice.
Wash the tomatoes, dry and cut into cubes.
Peel the carrots and grate on a coarse grater.
Wash the sweet pepper, remove the core and remove the seeds. Cut into strips.
Peel the garlic and pass through a press.
Place the tomatoes in a saucepan, add vegetable oil and bring to a boil. Boil for 3-4 minutes, then add carrots, peppers and eggplants. Add salt, pepper and simmer, stirring, for 30 minutes.
Add beans, garlic, dry herbs and spices to the vegetables. Cook, stirring, for another 10 minutes.
Place the prepared salad in hot sterile jars, pour 1-1.5 tbsp into each 0.5 liter jar. l. vinegar and roll up. Wrap, turn over and leave until completely cool.

Benefits of legumes

Before moving on to the recipes, let's figure out why beans are healthy and why they should be consumed throughout the year, and not as a seasonal product:

Beans contain: potassium, iron, vitamin C, phosphorus and magnesium.
Legumes contain a large amount of fiber, so their consumption normalizes the natural processes in the intestines.

https://youtube.com/watch?v=S-tDwqfVZMU

The culture is a good substitute for animal proteins. This will especially appeal to vegetarians and those on a diet.
Eating the crop helps lower blood cholesterol levels, which has a beneficial effect on the cardiovascular system.
Helps in the functioning of brain cells, improving human memory.
Beans are an excellent solution for people suffering from diabetes. The carbohydrates contained in beans are absorbed by the body without releasing insulin.

Benefits of beans for vegetarians

The composition of beans, as well as beans, peas and soybeans, is a very rich source of plant proteins.

In structure and composition, these proteins in beans are slightly different from animals - they have a slightly different amino acid filling, and they are absorbed in the body in a slightly different way. However, all essential amino acids for humans are present in beans, allowing vegetarians who use them as an alternative to meat not only to feel good, but also to engage in sports that require a protein-rich diet. Bodybuilding, for example, or gymnastics.

At the same time, the benefit of beans for athletes is not only that they help build muscle mass, but also that they prevent fat deposits from forming in the body.