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 as a side dish for meat and fish. These legumes are rich in protein, starch, minerals and slow carbohydrates, which is especially useful for those who follow a healthy lifestyle. 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 rules for choosing beans for winter preparations.

Which beans are best for canning?

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

After heat treatment, red beans have a denser consistency, so 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 produce growing in your own garden. Eating various pickled and salted vegetables is not recommended for everyone, but a healthy person should not be 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:

• beans are low-calorie, making them suitable as a staple dietary product;
• Beans contain a large amount of fiber of plant origin, thanks to which the intestinal microflora is restored, inflammatory processes are stopped, and the growth of malignant tumors is prevented;
• the use of this vegetable has a beneficial effect on the functioning of the cardiac system, the heart rhythm is restored, and the elasticity of blood vessels increases (the product is part of the diet for the prevention of stroke and atherosclerosis);
• beans are characterized by a diuretic effect, due to which the functioning of the body’s excretory system is normalized and the functioning of the kidneys is improved.

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

How to preserve beans

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

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 extremely reliable.You can use red or white beans depending on your taste preferences.

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 canned food from freshly picked beans, they must first be soaked for 1 hour. If the beans are dry, they should sit in the liquid for about 12 hours.

After soaking, the liquid is drained. Then take the specified volume of water, add salt and sugar, spices, pour in the beans and put on fire. Cook the beans until fully cooked. Next, add vinegar to the main mass, leave to cook for another 10-15 minutes, put into jars, cover with lids and roll up. The containers are turned upside down, covered with a warm blanket and left in the room until completely cooled.

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 in it is changed periodically. In the morning it is washed thoroughly. Cut the onion into half rings and the carrots into rings. Pour sunflower oil into a spacious container, add chopped vegetables, place on the stove and wait until the mixture boils. After this, reduce the heat and simmer for 20 minutes.

At the same time, set the beans to cook. Ready 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 the beans are placed in pre-sterilized jars and the lids are rolled up. Canned beans are stored in a warm place until completely cooled.

With bell pepper

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

To prepare you will need:

• dry white beans – 1 cup;
• bell pepper – 300 g;
• onions – 300 g;
• carrots – 300 g;
• tomatoes – 400 g;
• purified 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 prepare the tomato sauce: the tomatoes are passed through a meat grinder or crushed in a food processor. Peel the onions and carrots, remove the seeds and stalk from the sweet pepper. All vegetables are cut into long strips (carrots can be grated on a coarse grater).

Place peppers, onions, carrots, beans in a thick-walled pan and pour tomato juice over the mixture. Then put salt and sugar, sunflower oil into the container. All components are mixed and simmered over low heat under the lid for an hour. After this, add vinegar and leave for another 5 minutes. The mixture is poured into jars and sealed with lids.

This is interesting:

How to use black beans in cooking, cosmetology and folk medicine.

How and when to plant red beans for the best harvest.

In homemade tomato sauce

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

• 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 first soaked overnight in cold water, changing the liquid periodically. Step-by-step cooking algorithm:

1. Boil the beans in a large saucepan (place the beans in hot water and simmer over low heat until tender).
2. Chop the onion and fry in oil until golden brown.
3. Blanch the tomatoes (pour boiling water over them, cutting the spout with a cross) and remove the peel.
4. Place the vegetables in a saucepan and simmer until softened.
5. Then place the components in a blender and mix well into a homogeneous mass.
6. The homemade sauce is poured into a saucepan with cooked beans.
7. Place the mixture on the stove, bring to a boil and add vinegar.

Finally, place the beans in tomato sauce into clean, sterilized jars, roll up the lids and leave warm until completely cooled. This preservation is perfect for preparing lobio or as a side dish.

With tomatoes and zucchini

Using the original recipe, you can make an unusual snack that will delight you with its piquant taste in the cold winter season. It is consumed both cold and hot.

For preparation, take the following ingredients:

• young zucchini - 1 kg;
• onion – 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 fully cooked. Cut the onion and zucchini into small cubes.Pour oil into a frying pan, fry the vegetables until soft, add garlic, oregano, hot pepper, and salt.

Add crushed tomatoes and simmer for about 15-20 minutes. At the very end, add the beans boiled until tender and keep the mixture on the fire for another 5 minutes, after which they pour in the vinegar and let it boil, add finely chopped herbs. The salad is placed in sterilized jars, covered with lids and allowed to cool in a warm place.

With eggplants for the winter

Winter salad from eggplants and beans without sterilization. To do this you need:

• white beans – 500 g;
• eggplants – 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 cup;
• vinegar 9% – 100 ml;
• salt – 2 tablespoons;
• sugar – 1 tablespoon.

The beans are boiled until tender, the onions are cut into half rings, the sweet peppers are chopped into strips, the carrots are grated on a coarse grater, the garlic is passed through a press, the hot peppers are carefully finely chopped. Tomatoes are washed and passed through a meat grinder or juice is made 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 the pan, salt, sugar and vegetable oil and hot pepper are added. Place the mixture on the fire, bring to a boil and let simmer for 3 minutes. After this, add onions, carrots and sweet peppers. The eggplants are washed to remove salt, drained in a colander and added to the rest of the vegetables.

All ingredients 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 the boiled beans, simmer everything together for 5 minutes, and finally pour in the vinegar.The mass is laid out in sterilized jars, rolled up with lids and left under a warm blanket until completely cooled upside down.

How to can canning green beans at home

Many people like the taste of canned green beans. You can also prepare it yourself from 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 prepare the marinade: boil water, add salt, sugar, and after 10 minutes add vinegar. Place beans in sterilized jars, pour in brine and place to sterilize in a pan of water for 25 minutes. After this, the jars are taken out, rolled up with lids, turned upside down and allowed to cool in the warmth. Store in a cool place.

Tips and tricks

The following useful tips and recommendations on how to preserve legumes at home will help make the preparations as tasty and healthy as possible. Experienced housewives pay attention to the following subtleties:

1. It is better to use beans that have been stored for no more than six months from the date of harvest.
2. The most suitable beans are those that have a smooth (glossy) surface without any damage or black inclusions.
3. Before preservation, 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 cook much longer.

At the height of the winter season, having several jars of canned beans in a beautiful, appetizing filling or their own juice on hand will not hurt any housewife.

Read also:

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

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

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

Conclusion

Each given recipe for preparing 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 it needs during the winter, and even an inexperienced housewife can handle preparing a tasty preparation.