How to cook canned beans for the winter: the most delicious homemade recipes

Canned homemade beans are used as an independent dish, as an additional component for borscht or soup or a side dish for meat and fish. These legumes are packed with protein, starch, minerals, and slow carbohydrates, which are especially beneficial for healthy lifestyles. With such a rich composition, the calorie content of beans is only 102 kcal per 100 g, which makes the product suitable for dietary nutrition.

From the article you will learn the best recipes for canning beans and the rules for choosing beans for winter harvesting.

Which beans are best for preservation

There are many varieties of beans in the world. In our regions, white and red beans are most often found. When preserving, both types are used, depending on what will be subsequently cooked. The photo shows different types of beans.

After heat treatment, red beans have a denser consistency, therefore they are suitable for salads and side dishes. White beans contain fewer calories (90 kcal), they are more often used for preparing first courses.

The benefits and harms of canned beans

Canning is the main and reliable way to preserve summer products that grow in your own garden. The use of various vegetables in pickled and salted form is not shown to everyone, but a healthy person is not afraid of canned homemade vegetables.

Attention! Scientists have proven that when preserved, up to 75% of vitamins and minerals are retained in the product.

The presence of canned beans in the diet is necessary due to the following qualities:

• low-calorie beans, due to which they are suitable as a main product for dietary nutrition;
• the beans contain a large amount of vegetable fiber, thanks to which the intestinal microflora is restored, inflammatory processes are stopped, and the growth of malignant neoplasms is prevented;
• the use of this vegetable has a beneficial effect on the work of the heart system, the heart rate is restored, the elasticity of the vessels increases (the product is part of the diet to prevent stroke and atherosclerosis);
• beans are characterized by a diuretic effect, due to which the work of the body's excretory system is normalized, and the functioning of the kidneys is improved.

As for the possible harm, it is insignificant. With frequent use of legumes, flatulence develops. If beans are included in your diet, eat them separately from foods that contain animal fats, otherwise you will gain weight actively.

How to preserve beans

Before canning the beans, the main ingredient must be properly prepared. It is best to choose beans of the same variety so that they have the same degree of doneness. It is important that the beans are completely cooked before putting them in the jars - undercooked can cause poisoning.

A classic recipe for the winter

If you are canning beans for the first time, opt for the classic recipe. It has been tested by many housewives and is as reliable as possible. You can use red or white beans, depending on taste.

Take the following components:

• beans - 1 kg;
• water - 3.5 l;
• salt and sugar - 120 g each;
• vinegar 9% - 3 teaspoons;
• favorite spices to taste.

Advice... If you plan to prepare canning from freshly harvested beans, they must be presoaked for 1 hour. If the beans are dry, they should be in the liquid for about 12 hours.

After soaking, the liquid is drained. Then they take the specified volume of water, add salt and sugar, spices to it, pour the beans and put on fire. Cook the beans until cooked through. Next, vinegar is added to the bulk, left to cook for another 10-15 minutes, laid out in jars, covered with lids and rolled up. The containers are turned upside down, covered with a warm blanket and left to cool completely in the room.

With onions and carrots in their own juice

Red beans canned with vegetables in their own juice are especially popular among housewives. To prepare it, you will need the following ingredients:

• beans - 1 kg;
• onions - 0.5 kg;
• carrots - 0.5 kg;
• refined oil - 200 ml;
• vinegar 9% - 3 tablespoons;
• salt, sugar and spices to taste.

The beans are soaked overnight and the water is changed periodically. In the morning it is thoroughly washed. Cut the onion into half rings, and the carrots into rings. Sunflower oil is poured into a spacious container, chopped vegetables are put, put on the stove and they are waiting for the mass to boil. After that, the fire is reduced and extinguished for 20 minutes.

At the same time, they put beans to cook. Finished beans are added to vegetables. After 10 minutes of stewing, pour in vinegar, add the desired spices, mix everything thoroughly and leave to cook for another 5 minutes. Then beans are laid out in pre-sterilized jars and covered with lids. Canned beans are kept warm until they cool completely.

With bell pepper

At home, canned beans are not as often prepared as pickled cucumbers, tomatoes, or squash. For a change, it is recommended to make a simple but very tasty preparation of beans with the addition of bell pepper.

For cooking you will need:

• dry white beans - 1 cup;
• Bulgarian pepper - 300 g;
• onions - 300 g;
• carrots - 300 g;
• tomatoes - 400 g;
• refined sunflower oil - 125 ml;
• salt - 1 tablespoon;
• sugar - 3 tablespoons;
• vinegar 9% - 25 ml.

The beans are soaked overnight, and in the morning they are boiled until half cooked, the water is drained. Then they make a preparation for tomato sauce: the tomatoes are passed through a meat grinder or chopped in a combine. Peel onions and carrots, remove seeds and stalks from sweet peppers. All vegetables are cut into long strips (carrots can be grated on a coarse grater).

Put peppers, onions, carrots, beans in a saucepan with thick walls and pour tomato juice over the mass. Then put salt and sugar, sunflower oil in the container. All components are mixed and simmered over low heat under a lid for an hour. After that add vinegar and leave for another 5 minutes. The mixture is laid out in jars and rolled up with lids.

It is interesting:

As in cooking, cosmetology and folk medicine, use black beans.

How and when to plant red beans for a better harvest.

In homemade tomato sauce

To prepare beans according to this recipe, you need to prepare the following ingredients:

• beans - 1 kg;
• tomatoes - 1 kg;
• onions - 3 heads;
• salt - 3 teaspoons;
• vinegar 9% - 1 teaspoon;
• pepper and bay leaf to taste.

As in other recipes, the beans are pre-soaked overnight in cold water, periodically changing the liquid. Step-by-step cooking algorithm:

1. In a large saucepan, boil the beans (put the beans in hot water and simmer over low heat until tender).
2. Chop the onion and fry in oil until golden brown.
3. The tomatoes are blanched (pour boiling water over them, cutting the nose with a cross) and peel them off.
4. Place the vegetables in a saucepan and simmer until tender.
5. Then put the components in a blender and beat well into a homogeneous mass.
6. The homemade sauce is poured into a pot of cooked beans.
7. Put the mass on the stove, bring to a boil and add vinegar.

At the end, the beans in tomato sauce are laid out on clean, sterilized jars, the lids are rolled up and left to cool completely in the heat. This preservation is perfect for making lobio or as a side dish.

With tomatoes and zucchini

According to the original recipe, you can make an unusual appetizer that will delight you with its spicy taste in the cold winter season. It is consumed both cold and hot.

For cooking, take the following ingredients:

• young zucchini - 1 kg;
• onions - 1 small head;
• garlic - 1 clove;
• tomatoes - 3 pcs. medium size;
• vegetable oil - 2 tablespoons;
• salt to taste;
• oregano - 0.5 teaspoon;
• red hot pepper - a small pinch;
• sugar to taste;
• red beans - 400 g;
• vinegar 9% - 1 teaspoon;
• parsley - half a bunch.

The beans are soaked overnight, and in the morning the liquid is drained and boiled in clean water until cooked. Cut the onion and zucchini into small cubes. Oil is poured into a pan, vegetables are fried until soft, garlic, oregano, hot pepper, salt are added.

Add chopped tomatoes and stew for about 15-20 minutes. At the very end, add the beans boiled until tender and keep the mass on fire for another 5 minutes, then pour in vinegar and let it boil, add finely chopped greens. The salad is placed in sterilized jars, rolled up with lids and allowed to cool in the warmth.

With eggplant for the winter

Eggplant and beans salad for the winter without sterilization. This requires:

• white beans - 500 g;
• eggplant - 2 kg;
• tomatoes - 2.5 kg;
• onions - 500 g;
• carrots - 500 g;
• sweet pepper - 500 g;
• garlic - 3 large heads;
• hot pepper - half a pod;
• sunflower oil - 1 glass;
• vinegar 9% - 100 ml;
• salt - 2 tablespoons;
• sugar - 1 tablespoon.

The beans are boiled until tender, the onions are cut in half rings, the bell peppers are chopped into strips, the carrots are grated on a coarse grater, the garlic is passed through a press, the hot peppers are finely chopped. Tomatoes are washed and minced or juiced in a blender.

Eggplants are cut into 1 cm thick cubes and sprinkled with coarse salt. Let it brew for 15 minutes. Tomato juice is poured into a saucepan, salt, sugar and vegetable oil, hot pepper are added. Put the mass on fire, bring to a boil and let it boil for 3 minutes. Then add onions, carrots and bell peppers. Eggplants are washed from salt, thrown into a colander and added to the rest of the vegetables.

All components are thoroughly mixed, covered with a lid and simmered over low heat for 25 minutes. During this time, the vegetables will soften and decrease in volume. At the end, add boiled beans, stew everything together for 5 minutes, and finally pour in vinegar. The mass is laid out in sterilized jars, rolled up with lids and left under a warm blanket until it cools completely upside down.

How to preserve green beans at home

Many people like the taste of canned green beans. You can also make it yourself with the following ingredients:

• green beans - 500 g;
• horseradish root - 1.5 g;
• fresh dill - 50 g;
• parsley - 50 g;
• salt - 2 tablespoons;
• sugar - 1 tablespoon;
• black pepper - 10 peas;
• ground cinnamon - 2 g;
• cloves - 3 pcs.;
• vinegar 9% - 50 ml.

Bean pods are fried in sunflower oil. Then the marinade is prepared: water is boiled, salt, sugar are added, and after 10 minutes vinegar is poured. Beans are laid out in sterilized jars, brine is poured and sterilized in a pot of water for 25 minutes. After that, the jars are taken out, rolled up with lids, turned upside down and allowed to cool in warmth. Store in a cool place.

Tips & Tricks

These helpful tips and tricks on how to preserve a legume vegetable at home will help make the preparations as tasty and healthy as possible. Experienced housewives pay attention to the following subtleties:

1. Better to use beans that have been stored for no more than six months from the date of harvest.
2. The most suitable beans have a smooth (glossy) surface without any damage or black spots.
3. Before preserving, the main product must be soaked for 2-3 hours in chilled boiled water.
4. Add salt at the last stage of cooking, otherwise the beans will take much longer to cook.

At the height of the winter season, having a few cans of canned beans on hand in a beautiful, mouth-watering filling or your own juice will not hurt any housewife.

Read also:

Getting ready for winter: how to freeze beans while retaining their beneficial properties.

What is the difference between asparagus beans and green beans: photo of legumes.

Why are green beans good: benefits and harms, a list of contraindications.

Conclusion

Each given recipe for making beans for the winter has a different taste and is intended for different culinary purposes. Regular consumption of even canned beans will provide the body with the necessary vitamins and minerals that it needs in winter, and even an inexperienced housewife can handle the preparation of a tasty preparation.