Well, now - the recipes. And I'll start, perhaps, with soup.

Bean Soup

Would need:

Bouillon - 2 liters

Potato - 2 pcs.

Carrots - 1 pc.

Onion - 1 head

Sausages - 3 pcs.

Canned beans with vegetables - 1 can

Cooking:

Peel and finely chop the carrots and onions. We pass the vegetables in vegetable oil.

Smoked sausages for this soup are better to take, but smoked sausages or sausages are also suitable. Cut them into thin circles and send them to the pan to the vegetables. Fry for about 5 minutes.

Peel and cut the potatoes into slices. We bring the broth to a boil and throw the chopped potatoes into it. Cook until almost ready.

Add the resulting frying and canned beans to the pan. Let the soup cook over low heat for another 10 minutes. Add chopped greens a couple of minutes before cooking. By the way, it goes well with legumes. Such a soup can be served with sour cream.

Well, now we turn to the hot.

Meatballs in Tomato Sauce

Would need:

Minced meat - 500 g,

Boiled rice - 3 tbsp. spoons

Egg - 1 pc.,

Onion - 1 head,

Garlic - 2-3 cloves,

Vegetable oil - 2 tbsp. spoons

Tomato juice - ½ liter,

Canned beans with vegetables - 1 can.

Cooking:

We mix minced meat with rice and an egg and we make small balls from it.

We clean onion and garlic, chop finely and fry in vegetable oil in a deep frying pan. When they are a little fried, you need to add tomato juice and bring to a boil.

In boiling tomato sauce, gently lower the meatballs. The sauce should cover them to about half. Leave the meatballs to stew for 10 minutes on low heat. After that, turn the meat balls over and simmer them on the other hand for 10 minutes too.

In a pan between the meatballs, spread the canned beans and let it warm up well.

This dish is served hot. Garnish is not required.

This is a fast and tasty dish. Preparing is very simple and literally in minutes.

Would need:

Chicken fillet - 500 g,

Canned beans with vegetables - 1 can,

Vegetable oil, salt, herbs.

Cooking:

Cut chicken into small pieces and fry in vegetable oil until golden brown.

Add canned beans to chicken and simmer all together for about 10 minutes. Together with beans, you can add canned corn or green peas.

That's all! Serve sprinkled with herbs. It takes less than half an hour to cook this dish.

Chile country

This dish is made from only canned food and fresh vegetables, so it is ideal for camping conditions and for giving, especially if it does not have a refrigerator.

Would need:

Any stew - 2 cans,

Canned corn - 1 can,

Canned beans with vegetables - 1 can.

Fresh tomatoes, hot peppers, garlic and herbs.

Cooking:

Put the stew in a pan and bring to a boil. Add beans and corn to the same pan, heat everything together for 5 minutes.

Cut tomatoes into small slices. Peppers and garlic are peeled and finely chopped (if you do not like hot peppers, you can not add pepper). Add vegetables to the pan and simmer another 5 minutes.

Finely chop the greens and add to the finished dish. Serve it hot.

Of course, this is far from all the dishes that can be prepared with canned beans and each housewife will probably come up with something different. And I hope that this selection of recipes will help you with this.

Bean dishes have hundreds of options and are popular not only with us, but also in many cuisines of the world. Useful legumes go well with vegetables and meat, spices and spices, which allows you to cook rich soups, lean salads and vitamin snacks, many of which have become a hallmark of the country, having earned fame.

What to cook with beans?

Dishes from beans "simple and delicious" - recipes with which any housewife can put on the table not only a standard bean soup, but also diversify the menu with tasty and healthy products. Beans are rich in protein and can fully replace meat products, and therefore, it is an excellent component for lean hot dishes and salads.

1. Bean recipes are varied and will delight you with a delicate taste if, following the general rule, soak the beans in cold boiled water for 12 hours and cook over low heat until cooked.
2. Soup with beans and mushrooms will require a minimum of effort. Potatoes, fried carrots, onions and mushrooms are added to cooked beans and seasoned with herbs.
3. A full-fledged second dish of beans and eggs is easy to prepare. Cooked beans spread on a baking sheet, pour with beaten eggs and bake for 10 minutes.
4. The nutritious salad of canned red beans and smoked chicken fillet is instant: mix beans with pieces of fillet, add fresh cucumber and season with mayonnaise.

Bean Lobio is a traditional Georgian dish, famous for its juiciness and sweetness. Beans are revered by the Caucasian cuisine, and acts as the main component in the recipe, the principle of which is simple: legumes fresh with taste, stewed in spices and tomato sauce, saturated with juices and aromas. Cooking with soaked beans takes an hour and a half.

Ingredients:

• red beans - 300 g;
• walnuts - 120 g;
• tomato juice - 200 ml;
• oil - 50 ml;
• ground red pepper - pinch;
• onion - 1 pc.;
• clove of garlic - 3 pcs.;
• suneli hops - 10 g;
• cilantro is a handful.

Cooking

1. Soak the beans for 12 hours. Boil for an hour.
2. Fry the onion in oil, add chopped garlic, nuts, beans and tomato juice.
3. Season and simmer for 15 minutes.
4. Georgian bean dishes at the end of cooking are decorated with greens.

Bean cutlets are a great alternative to meat cutlets. The dish is an excellent find for fasting, because protein-rich beans are nutritious, not high-calorie and can replace meat. Any bean variety is suitable for creating cutlets - the main thing is that it is easily boiled and whipped into minced meat, into which, if desired, vegetables can be added.

Ingredients:

• beans - 350 g;
• semolina - 80 g;
• onion - 2 pcs.;
• carrots - 1 pc.;
• oil - 80 ml.

Cooking

1. Soak the beans for 8 hours. Cook, grind in a blender.
2. Fry the carrots and onions. Enter into bean mass.
3. Add semolina.
4. Form cutlets and sauté them.

Red bean soup will turn into a tasty and quick dish if you have a can of canned food at hand. Such a workpiece will speed up the cooking time and save you from a long soaking process, which the hostesses do not like. All that is needed is to send the beans along with potatoes to the broth and after 20 minutes remove the finished hot from the stove.

Ingredients:

• red canned beans - 600 g;
• beef - 250 g;
• potatoes - 4 pcs.;
• water - 2 l;
• onion - 1 pc.;
• fresh parsley - a handful;
• tomato paste - 45 g;
• oil - 40 ml.

Cooking

1. Fry the beef.
2. Add onions, tomato paste and a liter of water. Stew for 20 minutes.
3. Put potatoes and beans. Add water.
4. Stew the dish for 20 minutes.
5. Such red bean dishes are served decorated with greens.

Bean paste - a nutritious snack, characterized by a high content of protein and fiber. The dish is universal: it is useful for adults and children, affordable and easy to prepare, well suited for diets. It can be spread on croutons, make sandwiches or wrap in pita bread. The taste of the paste can be changed using new spices every time.

Ingredients:

• beans - 250 g;
• olive oil - 65 ml;
• clove of garlic - 3 pcs.;
• provencal herbs - pinch;
• lemon juice - 30 ml.

Cooking

1. Boil soaked beans for 2 hours.
2. Beat in a blender with all the ingredients.
3. Put the mass in the refrigerator.
4. Bean appetizer should cool for 12 hours.

Bean and corn salad is a light dish that can be served as a side dish for fish, meat or on its own. Using canned products, it is not difficult to cope with an appetizer in a couple of minutes: you need to season beans and corn with sauce and give time to brew. A classic dressing made from lemon juice and oil will add freshness.

Ingredients:

• canned beans and corn - 180 g each;
• capers - 20 g;
• wine vinegar - 20 ml;
• olive oil - 55 ml;
• honey - 1 tsp.

Cooking

1. Combine beans, corn and capers.
2. Beat vinegar, oil and honey.
3. Pour over the salad dressing.
4.   insist 30 minutes in the refrigerator.

A side dish of beans will be a refreshing addition to nutritious meat and, if you use leguminous beans. They are not as high in calories as "congeners", and have a huge vitamin reserve, which makes them a desirable component in many recipes. Special attention should be paid to seasonings - green beans are tasteless and need them.

Ingredients:

• green beans - 430 g;
• ginger - 1/4 pcs.;
• chili pepper - 1/4 pc.;
• starch - 20 g;
• soy sauce - 40 ml;
• sugar - 10 g;
• oil - 45 ml.

Cooking

1. Boil the beans for 5 minutes.
2. Sauté with chili and ginger.
3. Combine starch, soy sauce, sugar and 20 ml of butter.
4. Pour in the sauce and simmer for 5 minutes.
5. Bean dishes are served hot as a side dish.

A popular Georgian appetizer with a paste-like consistency. The dish consists of two parts: a constant dressing of walnuts, garlic, hot red pepper and suneli hop, and the main ingredient is beans. The preparation is simple: you just need to scroll through the components in a meat grinder and shape from a mass of meatballs.

Ingredients:

• canned beans - 450 g;
• walnuts - 120 g;
• cilantro - pinch;
• clove of garlic - 2 pcs.;
• suneli hops - 20 g;
• ground red pepper -1/4 tsp;
• pomegranate seeds.

Cooking

1. Put all the ingredients in a blender bowl and chop.
2. Form the meatballs, make a depression and fill it with pomegranate seeds.

A dietary dish that needs to be included in the weekly diet. For all its simplicity, it provides the widest selection of components that can be purchased based on personal preferences and seasonality. The cooking feature (slow quenching) provides products with the ability to exchange flavors and maintain a healthy supply.

Ingredients:

• beans - 175 g;
• carrots - 150 g;
• onions - 120 g;
• tomatoes - 80 g;
• water - 450 ml;
• bay leaf - 1 pc.;
• chili pepper - 1/2 pcs.;
• zucchini - 150 g.

Cooking

1. Soaked beans, cook for 2 hours.
2. Sauté carrots, onions, zucchini and tomatoes.
3. Add water, beans, laurel and chili.
4. Stew under the lid for 20 minutes.

Bean sauce is a great alternative to high-calorie mayonnaise dressings, which are high in fat and harmful preservatives. Natural low-calorie product is quickly and easily prepared, and serves as an excellent addition to chips, croutons or fresh vegetables. It is convenient to put it in a container and take it on a picnic.

The topic of today's conversation will be the harvesting of beans for the winter. In the article I will tell you how to preserve beans at home, consider popular recipes, give a little attention to the benefits and useful tips.

The method of preserving beans in their own juice

There are an unthinkable number of ways to harvest beans. Each of the recipes is good in its own way, and canning in one's own juice is no exception. Having tested it in practice, see for yourself.

Ingredients:

• Beans - 1 kg.
• Onion - 500 g.
• Carrot - 500 g.
• Refined oil - 250 ml.
• Vinegar - 3 tablespoons.
• Cloves, allspice, salt to taste.

Cooking:

1. Soak beans overnight until morning. Change the water several times during the procedure. Rinse in the morning and boil until tender. Onions cut into half rings, and carrots in circles.
2. Pour oil into a spacious pan, add chopped vegetables, put on the stove. As it boils, put out the vegetables over low heat for about 20 minutes.
3. Send boiled beans to a pot of vegetables. After 10 minutes, pour in the vinegar, add salt and spices, mix the mixture and boil for two minutes.
4. Arrange the cooked ingredients in jars, sterilize for a third of an hour over moderate heat, roll them up securely with lids. Hold the cans upside down under the covers until they cool.

Beans in their own juice, even in their pure form, will serve as a wonderful snack. And if you have free time or a holiday is approaching, use it to prepare more complex dishes, for example, lecho.

How to preserve beans in tomato sauce

Beans - a useful food product that contains a lot of vitamins, minerals and protein. If properly cooked or preserved, it is incredibly tasty. I offer a canning recipe with the addition of tomatoes.

Ingredients:

• Beans - 1.2 kg.
• Tomatoes - 1 kg.
• Onions - 2-3 pcs.
• Salt - 3 teaspoons.
• Bay leaf - 5 pcs.
• Allspice - 0.5 teaspoon.
• Ground black pepper - 1 teaspoon.
• Vinegar 70% - 1 teaspoon.

Cooking:

1. Boil the beans in a pan. To do this, send the beans into boiling water and cook on moderate heat until soft. Grind the onions in small squares and fry in oil.
2. Remove the peel from the tomatoes, dousing with boiling water. Fold in a saucepan and cook on the stove until softened, adding a little salt. Then remove from heat and mash.
3. To the crushed tomatoes, send beans, onions and all other spices. Mix everything and return to the stove. Cook to a boil, and then pour a teaspoon of vinegar, mix.
4. Put the cooked beans in the prepared jars. Roll up the lids. Leave to cool with a towel.

Video recipe

Beans in tomato sauce are divine. Even if simple pasta is for lunch, adding a few tablespoons of beans in a tomato sauce will make the dish a real masterpiece.

Canning Asparagus Beans

Canned asparagus beans have a lot of vitamins and minerals, and it is stored for a long time. The recipe for pickling differs from brine in that vinegar is the main preservative.

Ingredients:

• Asparagus beans - 0.5 kg.
• 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 grams.
• Clove - 3 pieces.
• Vinegar - 50 ml.

COOKING:

1. Fry the pods in a pan with added oil. Large pods are advised to cut into pieces.
2. Take marinade. Pour salt and sugar into boiling water and put on fire. After boiling for 10 minutes, add vinegar to the marinade.
3. In the prepared sterile jars, lay the pods, putting the herbs and other spices on top. Add the marinade and, covering with lids, put in a water bath for a quarter of an hour.
4. After sterilization, roll the covers. Turn the jars over and, wrapping them in a towel, leave to cool. Store canned food in a cool place.

Video cooking

This recipe will be appreciated by housewives who cannot imagine life without asparagus beans. They willingly eat it as a main course or add it to the soup. Even if you are not one of them, be sure to try canned asparagus beans. It diversifies the menu and gives new sensations.

Autoclaved Canned Beans Recipe

An autoclave is a wonderful helper in preparing preparations for the winter. If there is such a device, a bean recipe in an autoclave is guaranteed to come in handy. The ingredients are based on one half-liter jar.

Ingredients:

• Beans - 100 g.
• Carrots - 100 g.
• Onions - 100 g.
• Bell pepper - 50 g.
• Vegetable oil - 50 g.
• Tomato juice - 350 g.
• Sugar - 0.5 teaspoon.
• Salt - 1 teaspoon.
• Vinegar - 1 tablespoon.

Cooking:

1. Soak the beans first for 5 hours, then send them to boiling water. Meanwhile, cook the vegetables: finely grate the carrots, cut the onions, tomatoes and peppers into cubes.
2. Boiled beans, pour juice from tomatoes, put on the stove. Add salt, sugar and chopped vegetables. Cook for about 20 minutes until the vegetables are tender. In the last minutes add vinegar and mix.
3. Distribute the finished mixture in sterile jars. Roll up the lids and put in an autoclave, let the dish reach readiness. At 110 degrees, the process will end in 20 minutes.

Agree, in an autoclave, canned beans are prepared in an elementary way. This is another reason to cook this wonderful and healthy product.

Which beans is better to preserve - white or red?

There are many types of legumes. White and red beans are common in our area. If you plan to preserve this product, choose the color and grade at your discretion, depending on further use. Provide food for thought.

• Red bean after any heat treatment is more dense.
• White is less caloric than the red sister.
• In cooking, white beans are traditionally used for cooking first courses, and red beans look more attractive as part of salads and side dishes.

As you can see, the differences between the species are insignificant, and the cooking technologies are no different.

The benefits and harms of canned beans

Canning is the most reliable way of storing food, which, thanks to its taste and nutritional properties, has won the hearts of gourmets from around the world. What are the benefits of canned beans?

1. The main advantage is the preservation of nutrients. Scientists have proven that after canning, beans retain up to 75% of vitamins and minerals.
2. Due to its low calorie content, the product is ideal for people on a diet.
3. Beans are rich in plant fiber, which normalizes the intestinal microflora, prevents the appearance of malignant tumors and stops inflammatory processes.
4. Eating legumes improves the functioning of the heart, normalizes the heart rhythm, and increases the elasticity of blood vessels. They are recommended to be used to prevent stroke or atherosclerosis.
5. Beans provide a diuretic effect, which positively affects the work of the excretory system, it is also beneficial for the health of the bladder and kidneys.

A little harm. Abnormal use leads to

Another delicious salad: canned beans, boiled chicken, fried onions with carrots. Season with mayonnaise.

If from canned white beans, then I like this salad:

Add 3 chopped bell peppers to a jar of white beans and diced 100 grams of cheese, season with mayonnaise. Very unusual taste is obtained.

If from canned red beans, then the recipe is this:

Boil the chicken, separate the meat from the bones and chop it. Add a jar of beans and a jar of pickled mushrooms. Dress salad with mayonnaise.

I just love canned beans in a microwave!

And if there is time and desire to cook Georgian lobio from canned beans:

Heat the beans without opening the jar. Fry finely chopped onions (1 pc.) In a small amount of vegetable oil. Add beans without liquid to the fried onion, simmer for 5 minutes. Then add the liquid from the beans, red and black pepper, cinnamon, suneli hops, salt to taste, herbs (parsley, dill, cilantro, mint), mix. Pound a handful of buckwheat nuts and one clove of garlic, season with wine vinegar - add to the beans, mix again.

Allow to cool and insist.

here is a photo from the site We eat at home, but there Julia added tomato juice.

I will share not a bad, but rather satisfying salad recipe, which includes canned beans.

You will need: canned beans, a slice of delicious ham, hard cheese, onion, tomato, as well as herbs, salt to taste. Mix everything cut and season with mayonnaise.

Great and delicious salad. It includes: 0.5 cans of red beans, 2 boiled eggs, 1-2 tomatoes, 5-6 crab sticks, a bunch of dill, 3-5 cloves of garlic, mayonnaise and salt to taste. Cut everything, season with mayonnaise, salt and mix. Bon Appetit!



I like to cook soup from canned beans. The soup is vegetable and very dietary. Ingredients: carrots, beans in a jar (you can in tomato sauce, you can without), potatoes, salt and spices to taste, onions and herbs. Also, if desired, chopped garlic can be added at the end of the soup.

Vinaigrette (beans, sauerkraut, boiled potatoes, boiled with salt and sugar, beets and carrots, onions - potatoes, beets and carrots, cut into cubes and season with unrefined vegetable oil). Fish soup (sprat in tomato, potatoes, fresh cabbage and beans).

Usually, canned food is a finished product, it is eaten right without cooking. Another thing is not canned beans, bean soup is prepared from that, as well as beans as a second dish, identical to canned

I like salads with canned beans and the combination of the taste of beans with boiled potatoes in their uniforms, you can add other vegetables, for example, grated boiled carrots, as well as onions, you can put Kirieshka seasoned with light mayonnaise and herbs.

For quick bean salad  you will need olive oil a couple of tablespoons of red onion, half the pieces, salt to taste, canned white and red beans 200 g each, a couple of celery stalks, three parsley stalks, one rosemary fresh, one apple stew vinegar. tablespoons of sugar 2 tbsp. spoons, ground black pepper to taste.

We chop and grind all the components: a celery stalk, red onion, greens. Add both types of beans. Separately, we make dressing for beans: beat vinegar, sugar, olive oil, add salt, sprinkle with pepper. Add to the salad.

Let the salad stay a bit in the refrigerator so that the dressing is better absorbed into the beans.



Another canned bean salad recipe winterquot ;.



Very tasty salad:

A jar of red beans (not in tomato!), Chop a bunch of lettuce, add finely shredded cheese with garlic, then crackers, season with mayonnaise. Very tasty!

You can add garlic, spices and vegetable oil - you get a snack, but from canned it is not so tasty.

And I like to cook salad, though there is not only beans, there are also ham, eggs, cheese, garlic and mayonnaise - it turns out very tasty.

You can make a simple and tasty salad. Sometimes, when there was no time to especially cook something, and guests arrived, he saves me. Only beans for this salad is better to take without tomato paste, just canned.

We take a large cup into a jar of white beans and a jar of red beans, add a packet of kirieshek with any taste, but better with meat, onion pre-soak in boiling water (so that there is no bitterness) and add to the beans. All season with mayonnaise, mix. The salad is ready, bon appetit!