Bean appetizer for the winter - a colorful dish for a family dinner! Interesting and original recipes for snacks with beans for the winter. Recipe for snacks with beans for the winter. Delicious salads with beans for the winter

Diet and fitness

Beans - are hearty and very useful product. Canning beans allows you to prepare a universal dish for the winter - an excellent independent snack, addition to side dishes, dressing for soups. It is worth stocking up on vitamin preparations in the summer for future use in order to save your time on cooking in the winter.

How to cook bean salad for the winter

Bean Snack for the Winter is a hearty addition to a hot meal for lunch or dinner. The appetizer is served cold or warm. The preparation can be made in the form of a pate or salad, you can take mushrooms, cabbage, beets, tomatoes or greens as an additional ingredient. The choice is yours. Try our appetizer recipes and you will love them!

Bean and vegetable preparations are tasty, nutritious, healthy. They can not only be added as a dressing to soups or borscht, but also served as a full meal. Bean salads for the winter are very easy to prepare: you just need to boil the beans, chop and stew the vegetables, combine the ingredients and distribute the appetizer in jars. An important point when canning homemade salad, the main component is pre-prepared. Experienced chefs it is advised to pre-fill the beans with cold clean water at 12 o'clock.

Bean salad recipes for the winter

A canned salad with beans for the winter contains a huge amount of protein, and thanks to additional ingredients (greens, vegetables), it makes up for the lack of vitamins and provides the body with valuable fiber. By using the product, you will reduce the risk of beriberi and get additional energy, the need for which is much higher in winter than in summer. The recipes for preparing a delicious preparation are described in detail and with a photo below.

Bean salad for the winter - recipes with photos. delicious salads with beans for the winter

Snack with beans for the winter - general principles of cooking

Beans for the preparation of blanks take white, red or green beans. It is pre-sorted and washed. Red and white beans are soaked in water so they cook faster. And ph green beans can be immediately sent to stew or boil.

Basically, tomatoes are added to bean snacks. They should be ripe but not spoiled. They are washed and the stem is removed. Eggplant is also often found in such snacks, which also needs to be pre-processed. Vegetables should be washed, dried and cut off all unnecessary. Sliced eggplant after you need to soak in salted water or just sprinkle with salt. So they will leave, completely unnecessary in the snack, bitterness.

Spicy and Bell pepper, onions, mushrooms, carrots and greens. In more interesting options snacks add nuts, potatoes or corn.

Such bean blanks can be used to make soups or main dishes. It can be served as a hot or cold side dish.

Beans with vegetables for the winter

Bean salad recipes are very similar, they usually differ in the ratio and quantity of ingredients. The classic version of preparing beans for the winter is described below. You can use it as an independent snack or dressing for first courses. If desired, you can add more garlic or spices to the preservation, then its aroma and taste will become even brighter.

How to cook beans with vegetables for the winter?

Ingredients:

carrot - 1 kg;
salt - 30 g;
fleshy tomatoes - 2.5 kg;
white beans - 1 kg;
garlic head;
vegetable oil- 1 tbsp.;
bell pepper red - 1 kg;
sugar - 15 g.

Cooking method:

Scald the tomatoes with boiling water, after which you can easily remove the skin from them. Grind the fruits with a blender / meat grinder.
Boil beans pre-soaked for 12 hours.
Remove stems and seeds from peppers. Cut vegetables into strips or half rings, like onions.
Coarsely grate the carrots, push the garlic with a press.
Heat the oil in a thick-bottomed pan, place the tomato mass, beans here (drain the water first into the sink). You need to simmer food on low heat for an hour.
Separately, you should fry the onion with carrot chips, put the fry to the tomato-bean mixture.
Season the salad with spices, boil for another 20 minutes, add crushed garlic at the end of cooking.
After 3 minutes, remove the container from the stove, put it in a sterilized container, cork with lids.

Snack with beans and mushrooms for the winter

Composition of products:

1 kg of mature dry beans;
410 g of champignons;
20 g of garlic;
four heads of onion;
100 g walnuts;
100 ml of sunflower oil;
a pinch of black ground pepper;
coarse salt to taste;
35-40 ml of table vinegar 9%.

Cooking process:

First, soak the beans in warm water for 4-5 hours. If desired, this is done at night. Then rinse and fill with water in a saucepan. Cook until soft. Then we decant the whole broth and let the beans cool.
Peel and rinse the garlic and onion. Finely chop. Fry in sunflower oil (30 ml) in a pan.
We clean the mushrooms and wash them by hand under running water. Gently wring them out with your hands and cut into thin slices. We spread it in a separate pan and fry until all the moisture has evaporated without oil. You don't need to fry more.
We put the walnuts in a dry frying pan and fry so that the dark skin begins to curl. Next, spread the nuts on a plate and manually peel. Discard the skins and place the nuts in a blender. Grind for 2-3 seconds. By the way, an ordinary meat grinder is also suitable for grinding.
Add beans, onion with garlic and mushrooms to the nuts. Grind to a puree-shaped consistency.
Put the puree in a saucepan and add salt, pepper and all the remaining oil. Simmer the mixture until it warms evenly and add vinegar. Stir and simmer for another 3-4 minutes.
We lay out the pate appetizer with beans in sterilized jars and cover with lids. We sterilize the workpiece in moderately boiling water in a saucepan. The time of additional sterilization depends on the volume of the jar. For containers of half a liter, 15 minutes is enough. We take out the jars and close them tightly. We clean first in heat to cool, and then in coolness for storage.

Tomato appetizer with beans for the winter

Composition of products:

2 kg of ripe tomatoes;
1 kg of beans;
half a kilo of sweet pepper;
400 g of onions;
200 ml sunflower oil;
a bunch of parsley;
20 g of granulated sugar;
200 ml sunflower oil;
to taste salt;
3-4 peas of allspice;
35-40 ml of table vinegar 9%.

Cooking process:

We wash the beans in a cup of water and leave them in water overnight or for 4-5 hours. When the grains swell well, we wash them again and set to cook until semi-soft. We separate from the decoction.
In the meantime, we process sweet peppers and other vegetables. We wash the tomatoes, cut out the place where the stalk was, and cut into slices. We remove the dry scales from the onion and cut into half rings. Cut out the pepper seed pod. Cut the pepper into thin strips. We sort the parsley by hand and rinse in water, chop on a cutting board.
Put the chopped vegetables into a clean saucepan and pour in the oil. We put on a moderate fire. Season with salt, sugar and allspice peas. Stir and simmer without a lid until half cooked. We introduce beans with herbs and simmer for 15-20 minutes. Stir so that the heat treatment takes place evenly. Add vinegar. Remove from heat after 3-4 minutes.
We lay out the appetizer in clean sterilized jars and cork with lids. Remove to cool down.

Green bean salad for the winter

Asparagus beans are a storehouse of microelements, proteins, vitamins. In addition, it is very tasty and easy to take. digestive system. Asparagus bean salad for the winter can be prepared according to different recipes, but, as a rule, the main component is supplemented with a set seasonal vegetables. Winter harvest with green pods, bell peppers and sweet and sour tomato sauce, it turns out very bright, fresh, rich. In winter, such an appetizer will serve as a great addition to fish or meat dishes.

How to preserve lettuce?

Ingredients:

onions - 3 pcs.;
sunflower oil - 1 tbsp.;
carrots - 4 pcs.;
ripe tomatoes - 1 kg;
sugar - 1 tbsp. l.;
asparagus beans - 1 kg;
salt - 1.5 tbsp. l.

Cooking method:

Sort the pods, rinse with water, dry with paper towels. Trim the tips on both sides, then chop the beans into small sticks (about 3 cm each).
Boil the legume in lightly salted water (it will take 10 minutes), then fold the component into a colander, letting the water drain.
Tomatoes should be cut into medium-sized cubes, carrots should be rubbed, onions should be finely chopped into half rings.
Next, you need to fry the carrots with onions in oil, turning on medium heat.
Combine the beans with vegetable fry and tomatoes, add oil, salt, sugar.
Simmer the mass for 40 minutes on low heat, stirring frequently.
Let the finished salad cool slightly, then distribute it in glass containers, roll up the lids.

Beetroot snack with beans for the winter

Composition of products:

half a kilo of young beans;
1 kg of beets;
1 kg of carrots;
half a kilo of onion;
1 kg of ripe tomatoes;
250 ml sunflower oil;
3-4 tbsp. l. table vinegar 9%;
two pinches of ground pepper;
40 g of sugar;
40 g salt.

Cooking process:

Wash the young beans in water. Let it cook until almost done.
In a separate pan, boil the beets without peeling them. After that, pour the roots cold water and peel off the skin. We rub on a grater. Mix with vinegar and cover with a lid.
While the food is cooking, peel the carrots, tomatoes and onions. Cut the vegetables thinly, but do not chop. For carrots, use a grater. We shift the vegetables into a saucepan for stewing and pour in sunflower oil. Add sugar, salt and pepper powder. Stir and simmer vegetables until soft.
Add vinegared beets and beans to the salad. Stir and simmer for a little less than 10 minutes.
We remove the appetizer with beans from the stove and put it in sterilized glass jars. We cork with lids treated with boiling water and set to cool in a warm towel.

Vegetable snack with beans for the winter

Composition of products:

kilogram of beans;
three kilograms of tomatoes;
half a kilo of turnip onion;
half a kilo of carrots;
15 g of granulated sugar;
salt to taste;
3 art. l. table vinegar 9%.

Cooking process:

Pour the bean grains with cool water and leave for 3-4 hours. Rinse and leave again for an hour. Fill with new water and boil until tender.
We clean the vegetables according to the recipe list and rinse under running water. Then we cut the onion into thin quarters of rings, three carrots on a grater, and grind the tomatoes into puree. We put the vegetables in a saucepan. Add butter, sugar and salt. Put on moderate fire to simmer. Be sure to stir so that the bottom does not burn.
When the vegetables are ready (for testing), add the beans and vinegar. Simmer for another 10 minutes and remove from heat.
We distribute the appetizer in sterile jars and close with sterile lids. After the cans have cooled, we put them in the basement until winter.

Snack with red beans for the winter

vegetable snack with beans for the winter without sterilization, step by step photos

To preserve 3 half-liter jars of such an appetizer, we need:

beans - 1 half-liter jar
sweet pepper - 0.5 kg
carrots - 0.5 kg
onion - 0.5 kg
salt - 1 tbsp. l. with a slide
sugar - 100 gr.
sunflower oil - 200 ml.
vinegar 9% - 3 tbsp. l.
drinking water - 0.5 l.

How to cook beans for the winter: Wash the beans and soak in cold water at 12 o'clock. Then measure out the required amount.

Boil the soaked beans until almost done.
Peel sweet peppers from stalks and seeds with pulp,
Rinse thoroughly under running water and cut into cubes.
Peel the carrots, grate (large, for Korean carrot). Fry it in vegetable oil until half cooked.
Peel and cut the onions into rings (if the onions are large, you can also use half rings). Fry it also in vegetable oil until golden brown.
In a saucepan, mix water, salt, sugar left over from frying, sunflower oil and vinegar, bring to a boil.
Put all the prepared vegetables and beans into the boiling marinade.
With constant stirring, simmer the appetizer for about an hour.

Immediately place the hot snack in sterile half-liter jars, cover with sterile metal lids and roll up. Turn the cans of snacks onto the lids and wrap them in a blanket until they cool.

Store a snack with beans for the winter in a dark and cool place.

Snack with beans and cabbage for the winter

Composition of products:

half a kilo of beans;
half a kilo of sweet pepper;
two kilograms of red ripe tomatoes;
410 g carrots;
four bulbs;
410 g of white cabbage;
one glass of sunflower oil;
4 g ground pepper;
salt to taste;
one st. l. granulated sugar;
80 ml of table vinegar 9%.

Cooking process:

We start with beans. Rinse and cook until tender in large numbers water. If the water evaporates before the beans are soft, add more. We only use hot water. We separate the finished grains from the broth.
We clean the vegetables for the recipe from everything superfluous and wash them in running water. Now cut the pepper, onion and cabbage into strips. We pass the carrots through a grater, and grind the tomatoes in mashed potatoes.
We put the vegetables in a saucepan and start simmering. We introduce oil. Salt, pepper and sweeten the vegetable mass to your own taste. Stir occasionally.
After about half an hour, add beans and vinegar to the vegetables.
After another 10 minutes, remove the pan from the heat and immediately transfer it to sterilized jars. We close the preservation with lids and leave to cool.

Recipe - Eggplant appetizer with beans for the winter

Composition of products:

320 g of beans;
two kilograms of eggplant;
kilogram of ripe tomatoes;
290 g carrots;
310 g of sweet pepper;
15 g of garlic;
50-55 g of granulated sugar;
a pinch of ground coriander;
one glass of sunflower oil;
coarse salt to taste.

Cooking process:

We start by preparing all the products on the list. Soak beans for a couple of hours and boil until tender. The rest of the vegetables are cleaned and washed. Cut eggplant and pepper into medium-sized cubes. Grind the tomatoes and garlic into a bowl.
Mix the vegetables in a saucepan to prepare a bean snack. We put on a moderate fire and cook with a slight boil. We introduce oil, coriander, sugar and salt to your liking. Optionally, we can add your favorite spices or seasonings. We stir constantly.
After 10-13 minutes, add the bean grains strained from the broth. We cook the snack until ready. We add vinegar. The taste should be sweet and sour, without pronounced acidity.
After 5-6 minutes, put the salad in jars and preserve it.

Beans in tomato sauce

Such a salad is very similar to store-bought beans, which housewives often buy for borscht. However, due to the fact that instead of tomato juice tomatoes with pulp are used, the sauce is thicker.

To make 4.5 liters of canned bean salad, you should:

Boil a kilo of beans.
Peel three kilograms of tomatoes, after dousing them with boiling water, and chop using a meat grinder.
Pour the tomato paste into a large saucepan. Pour salt (1 tablespoon) and twice as much sugar, 1 tsp each. allspice and black pepper and 4 bay leaves. Cook for 30 minutes.
After half an hour, put the finished beans in a cauldron and simmer everything together for 10 minutes.
Pour the salad into jars and roll up.

Greek bean salad

Traditionally, red beans and chili peppers are used to prepare this appetizer in the amount necessary to make the salad spicy. For those who do not like hot dishes, chili can be put in quite a bit, for taste. Greek salad for the winter with beans it turns out very tasty, and red fruits and vegetables make it also festively beautiful.

First of all, you need to prepare the beans:

soak red beans in the amount of 1 kg in water for 12 hours (during this time the water should be changed 3 times):
pour the swollen beans into the pan, add new water and let it boil;
change the water and cook for 30-40 minutes until the beans are half cooked;
Drain the beans in a colander to drain all the liquid.

Now start preparing the vegetables:

And now you can start cooking directly canned red bean salad:

Bean salad with beets for the winter

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

Step by step preparation:

Boil 3 tbsp. beans. You can take sugar beans - they are not very large, but they cook quickly.
Beets (2 kg) wash well and also boil.
When it cools down, peel off the skin and grate on a coarse grater.
Grate two kilograms of raw carrots on the same grater that was used for beets.
Two kilograms of onion cut into half rings.
Coarsely chop the tomatoes (2 kg) with the skin.
Fry onions, carrots and tomatoes in turn in a pan.
Put all the ingredients in a large cauldron, add 500 g of oil and boiled water and 150 g of vinegar. Pour a glass of sugar and salt (100 g).
Mix the workpiece with a wooden spatula, let it boil and simmer for half an hour.
Pour into a glass container and preserve.

Bean salad with zucchini

Beans, although healthy, are a little heavy food for the stomach. To make the appetizer lighter, you can add young zucchini or zucchini to it and make a salad for the winter with beans and zucchini.

For the salad you will need:

2 tbsp. sugar beans;
1 liter of tomato juice;
3 kg of zucchini;
200 g butter;
500 g of bell pepper;
a glass of sugar;
to taste - salt and pepper;
1 st. l. vinegar.

Soak the beans overnight, and boil the next day until tender.
Cut the zucchini into large cubes so that they remain whole during the cooking process. You can not cut the peel if the vegetables are young.
Pepper cut into not very thick sticks.
Place chopped vegetables in a large cauldron, pour tomato juice on top and boil for 40 minutes (over medium heat). During this time, the juice that the zucchini will start up will evaporate. Next, screw on the burner and boil the salad for 20 minutes.
When the workpiece becomes thicker, add the finished beans, butter and sugar (salt, pepper - to taste). Boil for another 10 minutes and pour in the vinegar. After 2 minutes, turn off the burner, put the salad in jars and roll up.

A salad with beans for the winter is not only a hearty snack, but also an excellent preparation for first courses, which will help you cook them quickly. Experiment, add other vegetables to the beans, and enjoy your meal!

Snack with beans for the winter - tricks and tips

To keep snacks longer, it is better to pre-sterilize jars. This can be done over the steam of an ordinary kettle, doused with boiling water or sent to the oven. You can simply lay out the bean billet in jars and send it to a saucepan with a towel laid at the bottom and half filled with water. Boil everything together for half an hour.
So that the snack does not turn into porridge, it must not be overcooked.
It is better to make a snack from white beans. It cooks much faster, which makes the dish more tender.
If the appetizer is prepared from different types beans, it should be borne in mind that the cooking time for each bean is different.

Salad with beans for the winter is always a hit! Often in our family, he does not stand up to the snow. Therefore, I advise you to roll as much as possible of this salad prepared according to a simple recipe into jars.

winter bean salad ingredients

Beans 1 Kilogram
Tomatoes 2.5 Kilograms
Carrot 1 Kilogram
Bulgarian pepper 1 Kilogram
Bulbs 3 pieces
Sugar 1 glass
Vegetable oil 0.5 Liter
Vinegar 70 percent 1 teaspoon
Salt - to taste
Pepper - to taste

Description of preparation: salad with beans for the winter

To prepare a salad with beans for the winter, it is first advisable to soak the beans overnight to make it easier to cook. And further step by step recipe salad with beans for the winter is as follows: 1. Rinse and peel the vegetables. 2. Peel off the tomatoes. To do this, make cuts, pour boiling water over, cut the stalks. Then cut into cubes. 3. Grate carrots on a coarse grater. 4. Bulgarian pepper cut into medium strips. 5. Cut the onion into half rings. 6. Put the vegetables in a saucepan, salt, pepper, add sugar. vinegar and vegetable oil. Cook, stirring occasionally, until tender, about two hours. 7. Arrange the finished salad in pre-sterilized jars, roll up and wrap in a blanket for the night. Enjoy your meal! Store bean salad in a dark, cool place. According to this recipe, you should get about 5 liters of this delicious salad. In winter, you can use it as a salad, side dish, soup dressing.

Delicious salad with beans for the winter from tomatoes

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

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

*The volume of the glass is 250 ml.

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

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

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

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

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

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

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

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

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

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

Among the variety of canned dishes for the winter, there are many that can be safely served as independent dishes, and as a side dish, and as a basis for preparing other dishes. culinary masterpieces. Salad with beans for the winter is one of such preparations.

It's hearty tasty snack, which can be eaten with ordinary black or white bread, croutons or flat cakes. It is also great to use it as a base for making cabbage soup (borscht) or as a side dish for meat and fish products.

You can prepare a bean salad for the winter in a variety of ways, adding all kinds of vegetables and spices to your taste. And every time you can get a new amazing, rich, original taste.

For those who want to create a snack, but do not know how to do it, right now I will reveal a few secrets of preparing this wonderful dish and share the best recipes bean salads.

Well, now let's move on to canning.

Classic salad with beans for the winter with tomatoes and bell peppers

The simplest and fast way preparations of salad with beans for the winter, which looks beautiful on the table and is to the taste of everyone, young and old. Such a recipe does not require any serious investments and costs. It is enough to have on hand beans, vegetables from the garden and some free time.

You will need to prepare for the preparation of five liters of ready-made salad:

Important advice! For any of the recipes described below, the beans should first be soaked in warm, but not boiling water, for at least 10 hours. The best option- this is to prepare legumes in the evening, and leave to soak all night.

Ripe tomatoes (you can use slightly wrinkled products) - 2.5 kg.
Carrot - kilogram.
Bulgarian pepper (any color) - 1 kg.
Onion - 4 pcs. medium size.
Beans (do not forget to pre-soak) - 1 kg.
Vegetable oil - 500 ml.
Vinegar (9%) - a teaspoon.
Sugar - a tablespoon.
Salt and pepper to your own taste.

Preparation process:

All vegetables, as expected, wash, dry, peel peppers from seeds and partitions. Remove the skin from the tomatoes, peel the onions and carrots.

Cut the pepper into strips, tomatoes into cubes, onions into half rings, three carrots according to the Korean principle or on a regular grater with large divisions.

Put all vegetables into a saucepan. Salt, pepper, sugar and half a liter of oil, mix, bring to a boil, cover, simmer for an hour over low heat.

Pour in the vinegar, stir, continue cooking for another hour, stirring your food every 10 minutes so that they do not stick to the bottom.

Sterilize jars and lids in a convenient way. Pour the finished salad into containers under the very neck, cork or roll up, turn the container over, cover it with a blanket on all sides, leave it in the room for a day.

Boiling time may take longer than 2 hours, depending on the pre-soak time and softness of the beans. Taste the product, if it is soft, then you can remove it from the stove and roll it up.

An excellent salad option for the winter, which is perfect as an addition to buckwheat or rice porridge. It can be used as an ingredient in lazy cabbage rolls, as a filling for homemade pies or used in borscht.

A set of necessary products:

600 grams of white beans.
A kilo of tomatoes.
3-4 eggplants.
6 medium sized cloves of garlic.
1 kg. thick-walled sweet peppers.
Three tablespoons of sugar and salt.
150 ml. sunflower odorless.
50 ml. table vinegar.

Harvesting beans for the winter at home:

Wash and clean the peppers from the insides, cut into strips.

Cut the eggplant into pieces, place in salted cold water for 2-3 hours. This will help remove all the bitterness from the vegetable. Drain the water, cut the fruits into cubes, add a little salt and leave for 20 minutes to the side.

Cut or blanch the skin from the tomatoes, chop the products in a blender or pass through a meat grinder. Before you should be a regular tomato gruel.

Add garlic, salt, sugar, crushed through a spadefoot or grated on a fine grater, you can additionally take some favorite spices, mix.

Place the tomato gruel on the stove, pour sunflower into it, turn on a small fire, cook from the moment of boiling for 5 minutes.

Add pepper to the pan, continue to cook for another ten minutes.

At the last stage, pour in the finished - boiled and strained beans, stir the ingredients, cover with a lid and simmer for 20-25 minutes over low heat.

If you see that your mass is too thick, and you would like to make a thinner salad, add some clean distilled, filtered or boiled water to the pan.

Five minutes before the end of cooking, pour vinegar into the dish. Next, bring the salad to readiness and pour into sterile pre-prepared containers and roll up.

Turn the rolls upside down, cover them with a warm blanket. Leave in this state for at least overnight, but it is better for the products to stand warm for about a day. Further, the blanks can be stored in a cool place.

Before serving, bean salad can be garnished with sprigs of parsley, dill or a slice of lemon, tomato, and other products.

An excellent preparation option that goes well with mashed potatoes and buckwheat. It can also be used to make delicious rich red borscht.

From the amount of products indicated in the recipe, an average of 6 liters of finished bean salad will come out.

Ingredients:

Beans (you can use white or red of any variety and size) - 3 cups.
Beets - 2 kg.
Carrots - 1.5-2 kg.
Onion - medium size 6-8 heads.
Tomatoes - 2 kilograms.
1⁄2 liters of vegetable oil.
500 ml. water.
Classic table vinegar - 150 ml.
Salt, sugar - 100 grams of each product.

How to prepare a beet and bean snack for the winter:

Boil the beans until tender, drain in a colander, put in a cauldron.

Wash the beets, cook without cleaning, then cool, peel, rub the vegetables on a coarse grater.

Prepare peeled carrots according to the principle of beets.

Coarsely chop the skinned tomatoes.

Dissolve the bulbs into half rings.

Fry with the addition of a small amount of oil in turn all the products - onions, tomatoes, beets, carrots.

Transfer the ingredients to the cauldron to the beans. Add sugar, salt, pour in oil, vinegar and water, mix, stew on a small fire for 45 minutes (we are counting the time from the moment the vegetables boil).

Pour the finished salad into a glass container (sterilize in advance). We cover it with lids, roll it up, twist it into a blanket, give it 24 hours for the dish to cool and infuse, and then it can be sent for storage in a cellar, pantry or refrigerator.

A non-standard solution for bean salad for the winter, which uses champignons in the composition. By the way, you can safely replace them in the dish with any forest mushrooms. It turns out the preparation is very tasty and fragrant. A wonderful option for strong drinks or just as a side dish for meat.

1.5 kilograms of champignons.
1 kg. white or red beans.
3 kg. tomatoes.
1.2-1.4 kg. carrots.
3 bulbs.
2 spoons of sugar.
200 ml. sunflower oil.
1⁄2 cup vinegar.
6 peppercorns (can be taken in ground form).
It tastes like two or three tablespoons of salt.

Cooking process:

Boil pre-soaked beans until tender in salted water.

Peel the mushrooms, cut into plates or parts convenient for you.

Cut the onion into quarter rings or halves, depending on the size of the vegetables.

Slightly fry the champignons with onions in oil in a frying pan (3-5 minutes), put them into a saucepan along with the remaining oil.

To the existing products, add beans, peeled and minced tomatoes, peppers, salt, coarsely grated carrots (can be grated in Korean), sugar, butter, mix, stew for 40 minutes.

Seven minutes before readiness, pour in the vinegar.

Arrange the salad with beans for the winter in jars, tightly cork or roll up, turn the container with food over, wrap it up, leave for 24 hours.

The appetizer can be served both cold and hot. If desired, before serving, you can decorate the salad with bright fresh herbs.

Delicious beans in jars for the winter without vinegar and sterilization (video)

Great bean salad recipe. Follow all the recommendations from the video, because seaming is done without vinegar and you don’t want the jars to bomb.

So, all salads are delicious in their own way and I think you will find a recipe for yourself here that you will like. Or you can experiment with the ingredients and come up with something of your own.

Good luck and all the best!

Such salads with beans are very satisfying, because legumes are rich in proteins. Seamings are prepared quickly, often without sterilization. The main thing is to soak the beans for several hours in advance. Here are my favorite - golden recipes. Choose!

Delicious bean salad for the winter: recipe with photo

I love recipes with photos - simple and tasty salads with beans for the winter, it's so easy to cook them! The first very simple recipe is a salad with beans and tomatoes, without sterilization. From tomatoes, we will prepare a fragrant puree that gives the dish a bright color and rich taste.

Ingredients:

500 g of beans;
5 pieces. onion;
1 kg of tomatoes;
0.5 tsp ground black pepper;
1 teaspoon ground allspice;
1.5 st. spoons of salt;
5 pieces. bay leaf;
2 tbsp. tablespoons of vegetable oil (refined);
1 teaspoon of vinegar essence.

Tip: Beans are better undercooked rather than overcooked. She then "reaches" the desired condition in the finished dish.

Cooking:

Salad for the winter, canned according to a recipe that does not provide for sterilization, we begin to cook with the processing of beans. It is very important to do everything right so that the workpiece is well stored.

Sort the legumes, rinse, drain the liquid and fill it with clean water in proportions of 1: 2 (two parts of water for one part of the beans). Let's leave for 11-12 hours. I most often fill the beans in the evening and leave them overnight.

Drain the liquid again, rinse, pour clean water and set to boil until the legumes are ready.

While the beans are cooking, peel the onion, wash it and chop it into cubes. Fry the onion in a frying pan in vegetable oil until it becomes a beautiful golden color.

We wash the tomatoes, pierce them with a toothpick in several places. Put in a bowl and scald with boiling water. Then briefly dip in cold water. The skin of the tomatoes will burst at the puncture points, and it can be easily removed. Grind tomatoes in puree with a blender or meat grinder.

Pour the tomato mixture into a saucepan, salt to taste and set to cook over low heat. When the puree thickens a little, add the fried onions. Let's simmer for 10 minutes.

Then add bay leaves, spices, simmer for five minutes and add the beans. The dish should be stewed after that for another half an hour. At the end of cooking, pour in the vinegar essence and mix.

We sterilize jars and lids by scalding them with boiling water. Pour the finished vegetable salad into jars with a ladle, roll up the lids. Then turn over, wrap, leave to cool completely. Hiding for storage.

Here is such an easy recipe with a photo of a very tasty winter bean salad. You can experiment with spices and herbs, add something of your own. The preparations will turn out different, but still very tasty.

Beans with eggplant for the winter

I really love and appreciate the little blue ones, I try to add them wherever possible. I'll tell you how to cook a delicious salad with beans for the winter with eggplant. This recipe was shared with me by an employee - her canned vegetables always turn out amazing and are a success at any corporate party.

Ingredients for 10-12 jars in 0.5 l:

500 g beans (best - white);
2 kg of eggplant;
500 g of bell pepper;
500 g carrots;
1.5 kg of tomatoes;
200 g of garlic;
0.5 cups of granulated sugar;
2 tbsp. spoons of salt;
350 ml of vegetable oil;
100 ml of vinegar (9%).

Note to the hostess: So that the eggplants do not taste bitter, sprinkle them abundantly with salt, leave for 10 minutes, then salt the resulting juice from them. You can rinse a little and throw it in a colander.

Cooking:

Sort the beans, rinse, soak overnight in clean water. In the morning, drain the liquid, fill it with fresh water, boil until tender.
Peel the garlic, remove the skin from the tomatoes (according to the method indicated in the first recipe). Pass the tomatoes and garlic through a meat grinder (or chop in a blender).
We clean all the other vegetables. Grate the carrot. Cut eggplant and bell pepper into cubes.
Pour the tomato mixture with garlic into a large saucepan, set to boil. After boiling, add sugar, salt, vegetable oil and vinegar. Stir until the mixture becomes homogeneous.
Add eggplant, peppers and carrots to the pan. As soon as the mixture boils, reduce the heat, simmer for about half an hour, stirring occasionally. Then add the beans and simmer for another 20 minutes.
In sterilized jars, lay out the finished salad with eggplant. Roll up, turn over, wrap up.

After cooling, store in a cool dark place.

Bean Salad with Tomatoes and Peppers

I'll tell you how to make an interesting snack for the winter with tomatoes and peppers. It is versatile and can perfectly complement any dish.

Ingredients for 5 liters of ready-made salad:

1 kg of beans;
2.5 kg of tomatoes;
1 kg sweet pepper;
3-4 pcs. onion;
500 ml vegetable oil (refined);
1 st. a spoonful of sugar;
1 teaspoon of vinegar;
Salt, spices - to taste.

Cooking

Bean spin for the winter is prepared with vegetables, the recipe contains little vinegar, but an abundance of tomatoes ensures excellent preservation of the finished product.
Soak the beans overnight. Rinse in the morning and fill with fresh water.
While the beans are infused, let's take care of the tomatoes. We wash them, cut them crosswise, dip them in boiling water for 5 minutes. Then fill with cold water for a minute, after which we easily remove the skin. We cut the tomatoes into small cubes.
Grate peeled and washed carrots. Processed sweet pepper cut into strips. We also clean the onion, wash it, cut it into half rings.
Pour a little vegetable oil into the bottom of a large cauldron, put onions, carrots and peppers, fry until browned.
Drain the water from the beans, pour it into a cauldron. Add the remaining vegetable oil (500 ml in total), sugar and vinegar. Season with pepper and salt to taste. We heat until boiling, then simmer over low heat for about two hours (under the lid). Stir from time to time.

Note to the hostess: We check the readiness of the dish by the beans - if it is soft, you can turn off the fire.

How to close a salad? Half-liter jars are optimal. We will sterilize them, lay out the hot billet, twist the lids scalded with boiling water. Turn over, wrap. After cooling, we hide for storage.

Salad for the winter of asparagus beans

Whenever possible, I try to stock up on recipes for asparagus beans. Its main advantage is that it cooks very quickly, no need to soak for hours. Green bean salads (as asparagus is often called) look piquant, "foreign", rich in vitamins and minerals.

Ingredients:

1 kg of asparagus beans;
700 g of tomatoes;
200 g carrots;
200 g of onion;
3 teaspoons of salt;
1.5-2 tbsp. spoons of granulated sugar;
1.5 st. tablespoons of vinegar (9%);
Parsley greens - to taste.

Cooking:

Rinse the green beans, cut into 4 cm pieces. Boil for 5 minutes in salted water, cool.
Onion cut into half rings. We rub the carrots on a grater. Fry them in vegetable oil until golden brown.
Remove the skin from the tomatoes, cut them into cubes. Put them in a saucepan, add the beans, fried onions and carrots, salt, sugar, chopped parsley and vinegar. Simmer all 40 minutes, stirring.
We lay out the finished dish in sterilized jars, twist the lids. That's all!

Tip: The workpiece can be stewed with tomato paste, replacing the tomatoes with it in proportions to your taste.

Highly delicious recipes salad with beans for the winter can be seen on the video. I offer you one of these interesting recipes.

Greek appetizer

I'll tell you more how to make a Greek salad with beans - a recipe for the winter. In the people it is also called "Greek appetizer". The dish turns out spicy, amazingly tasty, perfectly warms in the cold.

Ingredients:

1 kg of beans;
2 kg of tomatoes;
500 g carrots;
500 g of onion;
500 g of bell pepper;
250 ml of vegetable oil;
0.5 cups of granulated sugar;
1.5 st. spoons of salt;
3 pcs. large heads of garlic;
1-2 pcs. pods of red hot pepper;
1 teaspoon of vinegar essence.

Cooking:

Boil the beans soaked overnight until tender.
We rub the carrots, cut the onion into half rings. Fry.
We cut the tomatoes in semicircles, Bulgarian pepper - in strips.
Put beans, onions with carrots, peppers, tomatoes, sugar, salt in a capacious pan. Pour vegetable oil, simmer for about half an hour.
Five minutes before readiness, add chopped garlic, hot pepper (to taste), vinegar essence.
We put the finished snack in clean, dry jars, tighten the lids. Turn over, wrap, let cool.

Such preservation is well stored at room temperature, in the pantry.

Salad with beans and zucchini

Very unusual, but surprisingly tasty and healthy is a bean salad with zucchini. Cooked with tomato paste, it seemed to retain all the colors and flavors of summer.

Ingredients for 4-5 liters of finished salad:

2 cups boiled beans;
3 kg of zucchini;
500 g of bell pepper;
1 st. a spoonful of tomato paste;
350 ml of vegetable oil;
200 g of granulated sugar;
60 g of salt;
1 teaspoon of red ground pepper;
1.5 st. tablespoons of vinegar (9%).

Cooking

Soak beans overnight, boil in the morning until tender.
We clean the zucchini, cut into cubes. Processed Bulgarian pepper cut into strips.
We spread beans, zucchini, pepper, spices, tomato paste in a saucepan or cauldron.
Pour vegetable oil, simmer for an hour over low heat.
Add vinegar 5 minutes before cooking.
We fill clean sterilized jars with salad, roll up the lids scalded with boiling water.
Turn over, wrap, leave to cool completely.
Then transfer to a cool dark place for storage.

These are such simple and very tasty salad recipes with beans for the winter. Get ready, you'll love it. Enjoy your meal!

A universal preparation is a salad for the winter with beans. It can be served as an appetizer before a light lunch. Or use as a side dish, in which case the salad can be reheated and served hot. You can use bean salad for cooking soup. To do this, simply put the workpiece in a boiling broth in which the potatoes have already been cooked. It remains only to add fresh herbs and an appetizing first course is ready.

You can use either red or white beans to make this salad. In addition, a snack for the winter can also be prepared from green beans.

If dry beans are used, then they need to be sorted out and soaked in cold water for several hours (you can overnight). Soaked beans must be washed well again and, after pouring fresh water, boil until almost cooked. But it is important not to overcook the beans, they must remain whole and not boil.

If used green beans, then it is enough just to sort it out and rinse it. After that, the beans are cut into pieces and stewed along with the rest of the ingredients.

Additional salad ingredients can be used in a variety of ways, it can be any vegetables or mushrooms. Either way, it will be delicious.

The finished hot salad is laid out in sterilized, not yet cooled jars and immediately sealed tightly. Leave to cool by setting the jars upside down and carefully wrapped in something warm, for example, an old blanket.

Interesting facts: it is in the beans that the most useful protein for the human body is found. By the amount of protein, beans are ahead of chicken, so you should cook this product more often.

Bean Salad with Tomatoes

An easy-to-make yet delicious bean and tomato salad.

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

My tomatoes, cut out the attachment points of the stalk and cut into medium-sized pieces. Grind the tomatoes in a meat grinder or in a blender. Grind the tomato mass through a sieve or colander.

We clean the rest of the vegetables. Cut the pepper into wide “noodles”, onion and carrot into small cubes.

Soak the beans in the evening in cold water, and the water should be at least twice as much as the beans. This is because the beans will absorb water.

Advice! If the beans are young, then there is no need to soak them. It can be boiled right away.

We wash the beans soaked in the evening, fill them with fresh water, and cook for about 40 minutes. The beans should be soft enough, but not overcooked.

Read also: Salad with red fish - 13 recipes

It is best to cook salad in a cauldron or in a saucepan with a thick bottom. We place the tomato mass in this dish, as well as all the other prepared vegetables. We put on fire. As it boils, add sugar and salt, add vegetable oil. Stir and simmer on low heat for about 1 hour. Then add vinegar and continue cooking for another five minutes. We pack the hot salad in a sterile, pre-prepared container. Seal immediately. We put the jars on the lids and wrap them with something warm. We leave canned food "under a fur coat" until completely cooled.

Salad with bell pepper

Another version of a delicious salad prepared with bell peppers and other vegetables.

3 cups dry beans;
1 kg of bell pepper;
250 gr. carrots;
250 gr. Luke;
1 kg of tomatoes;
100 ml refined oil;
1.5 tablespoons salt (add to taste)
1 teaspoon black pepper;
2 tablespoons of sugar.

Soak beans in cold water for at least 5 hours. Rinse, fill with cold fresh water and cook for about 40 minutes. We do not allow the beans to boil. So, if it is young, then it will cook much faster and without pre-soaking.

Advice! Hot peppers can be added to this salad if desired.

We clean all the vegetables, remove the skin from the tomatoes and remove the seeds. Cut carrots, onions, peppers and tomatoes into small pieces.

Pour vegetable oil into a cauldron or thick-walled pan. Dip all the prepared vegetables and almost ready beans into the oil at once and simmer on low heat for 1.5 hours. Stir the vegetables occasionally so they don't burn. Half an hour before cooking, add salt and sugar. You can add a little vinegar to taste.

We lay out the finished salad in clean jars. We sterilize the jars in boiling water for 10-15 minutes (0.5-0.7 liter). Hermetically roll up and cool, turning upside down.

Bean salad with eggplant

It goes well in salads with beans and eggplant.

2 kg of eggplant;
0.5 kg of white beans;
600 gr. onion;
500 gr. bell pepper;
2.2 kg of tomatoes;
500 gr. carrots;
5-6 cloves of garlic;
a piece of hot pepper about 2 cm long (to taste);
300 ml of vegetable oil;
100 ml of vinegar (9%);
4 tablespoons of sugar;
2 tablespoons of salt.

Soak dry beans for several hours in advance. Then boil for 30-40 minutes until almost ready.

We pass the tomatoes through a meat grinder, and then additionally grind through a sieve to remove the seeds. Grind the garlic and hot pepper, finely chopped with a knife. Cut the eggplant into strips about 1 cm thick.

Advice! Modern varieties of eggplant are practically not bitter, so they do not need to be further processed. If, however, the eggplants are bitter, then they must be salted in advance, and then washed and squeezed well.

Finely chop the onion, cut the carrot into cubes or halves of circles. Shredded bell pepper.

Read also: Pumpkin in Korean - 5 recipes

Pour the cooked tomato mass into a large saucepan, season with sugar and salt, pour in the oil and add hot pepper and garlic. Put on fire and boil for five minutes. Then immerse the prepared vegetables in the tomato and simmer at moderate heat for 20 minutes. Then add the beans and simmer for another quarter of an hour. Pour in the vinegar and continue to simmer for another three minutes.

We pack the hot salad in sterile jars and close it hermetically. We cool "under a fur coat."

Greek bean salad

You can cook "Greek salad" with beans and vegetables.

1 kg of beans;
2.5 kg of tomatoes;
1 kg of carrots;
1 kg of bell pepper;
500 gr. onion;
1 cup of sugar;
3 tablespoons of salt;
500 ml of vegetable oil;
2 teaspoons of black pepper;
1 teaspoon of vinegar.

We wash vegetables, clean. We cut the pepper, onion and carrot into thin strips, and the tomatoes into slices. Boil beans in advance until half done. If young beans are used, then pre-boiling it is not required.

Put all prepared vegetables and beans in a large saucepan, add oil and spices. You need to cook on very low heat, if the stove is gas, it is recommended to use a flame spreader. Simmer for two hours, stirring occasionally. We pack the salad hot in pre-sterilized jars. Close tightly and slowly cool, placing the jars on the lids under the "fur coat".

Bean salad with vegetables

Salads with beans and vegetables are varied. In this version, zucchini and cabbage act as additives.

2 cups beans;
1 liter of tomato juice (store-bought or self-made from fresh tomatoes);
1.5 kg of zucchini;
1.5 kg of white cabbage;
200 gr. Sahara;
1 glass of vegetable oil;
salt, pepper to taste;
1 tablespoon of vinegar.

Boil beans in advance until almost cooked. It should become soft, but not start to boil. We cut the zucchini into medium-sized cubes, cabbage into squares.

We put the vegetables and beans in a cauldron or a thick-walled cast iron pan, add sugar and butter. We stir. Put salt and pepper well. Simmer on low heat, stirring occasionally, for an hour. At the very end of the process, add vinegar.

We pack the salad hot, laying it out in sterile jars. We quickly cork hermetically, leave to cool, wrapped in an old blanket or other warm clothes.

With the addition of beets

Beetroot salad is not only a delicious snack, but also an excellent dressing for cooking borscht.

2 cups white beans;
4 medium-sized beets;
5 tablespoons of tomato paste;
200 ml of water;
3.5 tablespoons of granulated sugar;
3 teaspoons of salt;
60 ml of table vinegar;
100 ml vegetable oil.

Let's prepare the beans in advance: soak for several hours, and when the beans swell, boil them until they are almost ready.

We rub the peeled beets into strips or cut them into cubes, the shape of the cut is a matter of taste. We put the boiled beans and chopped beets in a saucepan, add the tomato paste mixed in the water. Season with spices and add oil. Simmer for forty minutes at a low degree of heat. Be sure to stir occasionally so it doesn't burn. Pour vinegar into the finished salad, stir well and continue cooking for another three minutes. We blow the cooked dish and, if necessary, add more sugar or salt.