Beans with vegetables for the winter– this is a preparation that will help you out in a variety of cases. Perhaps you won’t have the energy and time to prepare dinner for your family, or maybe guests will unexpectedly come to you and you will need to put something on the table. In any case, we recommend preparing this dish now.

Beans with vegetables for the winter: recipes

Option one.

You will need:

Tomatoes – 2 kg
- red dry beans – 1 kg
- garlic – 95 g
- vinegar essence – five spoons (teaspoons)
- granulated sugar – 25 g
- sweet pepper, carrots – 500 g each
- onion – 500 g
- refined sunflower oil – 400 ml
- salt – 45 g

Preparation:

Soak the beans overnight in advance, boil until they are ready, and discard in a colander. Grate the carrots and chop the sweet pepper into strips. Cut the onion into thin rings. Grind the tomatoes in a blender. Simmer the prepared slices with butter for about 20 minutes. Check the time after the mixture begins to boil. Add beans, garlic, granulated sugar, essence, salt, stir, simmer for another quarter of an hour. Roll into sterilized and dry jars, turn over, wrap in a blanket until completely cooled.

Option two.

Ingredients:

Tomato juice – 3 liters
- carrots, onions – 1 kilogram each
- sweet peppers – 1 kg
- vegetable oil - half a liter
- acetic acid – 100 ml
- granulated sugar – 3 tablespoons
- beans – 1 kg
- ground black pepper

Preparation:

Boil the beans until partially cooked. Wash and peel all vegetables. Grate the carrots, chop the onions into cubes, and chop the peppers into strips. Place the vegetable slices in a frying pan, after pouring a little vegetable oil onto the surface. Stir, pour in tomato juice, simmer for about 20 minutes. You can prepare tomato juice yourself: grind the peeled tomatoes in a meat grinder. Throw beans into the stewed vegetable mass, pour in vegetable oil, add granulated sugar, salt and pepper, simmer for about 15 minutes. Pour in acetic acid, pour into pre-sterilized containers, and place under a blanket overnight. Transfer to a suitable room or cellar for storage.

Beans with vegetables for the winter with photos:

You will need:

Tomatoes – 1 kilogram
- fresh beans – 1.25 kg
- large onion
- 2 pieces
- salt – 3 teaspoons
- ground pepper - teaspoon
- vinegar – 1 spoon (teaspoon)
- laurel leaf – 5 pcs.

Preparation:

Pour boiling water over the beans and boil. Chop the onion and fry until soft. Scald the tomatoes with boiling water, remove the skins. Boil peeled tomatoes with salt until soft, mash with a masher. Add spices and onions to the tomato sauce. The bay leaf must first be broken into pieces. Bring the salad to a boil, pour in vinegar, stir, pour into preparation containers, roll up under a warm blanket so that the container cools completely.

You will like it and simple.

Beans with vegetables for the winter photo recipe.

Required Products:

Shelled beans – 1 kg
- carrots – 300 g
- onion – 200 g
- tomato paste – 95 ml
- granulated sugar, salt - a teaspoon
- red paprika, ground black pepper

Cooking steps:

Fill the peeled beans with water, which should cover them by 2 fingers. Add granulated sugar and salt. Bring to a boil, cover with a lid, cook for 5 minutes. Wash and peel the carrots and onions. Finely chop and fry. The frying should be a beautiful golden color. Drain the broth from the beans directly into the frying pan with the onions and carrots. Combine with tomato paste, boil for 5 minutes. Add beans, pour in vegetable oil, and boil for an additional 10 minutes. Sprinkle with spices to taste, package in jars, sterilize. For spiciness, you can add sweet pepper and garlic.

Rate and.

Winter salad with beans and vegetables.

You will need:

Fresh beans – 700 g
- tomato juice – tablespoon
- a glass of granulated sugar
- vegetable-based oil – 210 ml
- acetic acid – 95 ml
- garlic head

How to cook:

Wash all the vegetables, cook the legumes. Chop the onion into half rings and grate the carrots. Combine with beans, add the remaining ingredients (except for acetic acid), boil, reduce heat, simmer for another hour. Place the salad while still hot into steamed and dry jars and seal.

How do you like it?

Preparation of beans for the winter with vegetables.

Ingredients:

Chopped tomatoes – 3 liters
- boiled beans – 1.26 kg
- blue ones – 510 g
- sweet peppers – 600 g
- salt – 3 tablespoons
- granulated sugar, sunflower oil – 1.5 cups
- acetic acid – 1.55 tbsp. spoons

Cooking steps:

Pour the tomato puree into a saucepan, pour in the oil, add salt, combine with granulated sugar and cook for 15 minutes. Add the beans and continue cooking for another 20 minutes. Add diced eggplant. Cook for another quarter of an hour. Add the chopped peppers (the fruits must be chopped into strips). Pour in vinegar and cook for about 15 minutes. Place the workpiece among the treated containers and seal.

• Boiled beans – 0.5 kg;
• Onions – 2 large heads (about 0.5 kg);
• Bell pepper (preferably colored) – 0.5 kg;
• Garlic 6 – 8 cloves;
• Tomatoes – 1 kg;
• Hot pepper – 1 pod;
• Vegetable oil (refined) – 0.5 cups;
• Granulated sugar – 1.5 tbsp. spoons;
• Salt – 1 tbsp. spoon;
• Vinegar (70%) – 0.5 tbsp. spoons;
• Ground black pepper to taste.

Cooking process:

Before preparing the preparation for the winter, boil the beans. I'll tell you how to do this in a pressure cooker, and you can follow my example or choose another familiar method.

So, rinse the beans in several waters. Place the beans in a bowl, fill with warm or even hot water so that the liquid completely covers the beans and is 3–5 cm above it. Close the multicooker lid and the steam release valve. Select the “Beans” program and set the time to 20 minutes, the main thing is that the beans do not boil, but remain a little undercooked, because. it will still undergo heat treatment. To cook the beans, I used a multicooker - a Unit pressure cooker with a power of 900 W.

While the beans are cooking, you can proceed to preparing the remaining ingredients for the winter salad. You can use overripe tomatoes, so we will make tomato sauce from them. Tomatoes should be washed and passed through a meat grinder with a fine grid. Next, pour the resulting mass into a deep saucepan with a thick bottom and place on low heat to simmer.

Wash the bell pepper and remove the seeds and stem. Now you need to cut the pepper into thin strips crosswise.

Peel the onion and cut into small cubes.

Hot red pepper should be cut into small cubes.

Pass the peeled garlic through a garlic press.

Place the prepared peppers and onions into the already boiled tomato mixture and cook over medium heat for 15 minutes. Next, add garlic and hot pepper, stir and reduce heat to low. Now you need to add salt and granulated sugar; to taste, you can also add ground black pepper for an enhanced aroma.

All that remains is to add the beans that have been cooked during this time, mix all the ingredients and pour in the vegetable oil. Cook the vegetable mixture with beans for another 20 - 30 minutes. Then pour in the vinegar and boil the salad for another 5 - 10 minutes.

Prepare glass containers right away; it’s better to let them be small half-liter jars, which should be sterilized in a way convenient for you (oven, steam, multicooker, microwave).

Place the prepared hot salad into jars and cover with boiled lids. Wrap it in a thick blanket and leave it to cool in the room. Then we send the jars of beans and vegetables to a cool place.

In winter, such a tasty appetizer can be used as a salad or as a dressing for borscht or cabbage soup, or as a second course (warm). Let beans fit into your diet as closely as possible, and you can make sure that you were wrong for not doing this earlier.

Bon appetit!

Beans very healthy and tasty, it is used to prepare various dishes, from soups to salads.

The best recipes for canning beans for the winter with a description of the preparation: beans with vegetables, canned white beans, bean salad with beets, Walnut salad with beans, green bean salad with carrots, green bean appetizer.

Delicious winter snack beans with vegetables, very satisfying and healthy. This bean salad is great for any main courses.

Ingredients: beans 1.8 kg, tomatoes 2 kg, carrots 1 kg, onions 1 kg, bell pepper 1 kg, garlic 100 g, vegetable oil 200 ml, vinegar 9% 2-3 tbsp. l, sugar and salt to taste.

Salad recipe

Wash the beans, soak for 10-12 hours, then boil until tender.

Peel the onion and cut into half rings. Wash the carrots and grate them on a coarse grater. Remove seeds from sweet peppers and cut into strips.

Wash the tomatoes, remove the peel. To remove the peel, boil each tomato in boiling water for 1-2 minutes. If the peel is not cracked, make a cut with a knife and easily remove the peel. Cut the tomatoes into cubes. Finely chop the garlic.

In a non-stick pan, first fry the onion for 10 minutes in vegetable oil, then add the grated carrots and simmer for another 10 minutes, stirring occasionally.

Then add sweet peppers to the pan, simmer for 10 minutes, then add chopped tomatoes, simmer for 10 minutes.

Add beans, garlic and simmer everything for 20 minutes, stirring. 5 minutes before the end, add salt and pepper to taste.

Prepare half-liter jars: wash and sterilize.

Ready bean salad Place in jars and seal with lids. From this amount of ingredients we got 12 half-liter jars of delicious salad with beans.

In winter, it is very convenient to use canned beans for making soups, snacks, and salads.

Ingredients: beans 1 kg, onions 500 g, carrots 500 g, vegetable oil 250 ml, vinegar 9% 3 tbsp, salt 40 g, cloves, peppercorns to taste.

Recipe for cooking beans for the winter

Wash the beans, soak for 10 hours, changing the water 2-3 times.

Boil the beans until tender for 1.5-2 hours, it all depends on the variety and size of the beans.

Peel the onion, cut into half rings, cut the carrots into rings.

Pour vegetable oil into the pan, add onions and carrots, simmer for 20 minutes, stirring. Add beans and simmer for another 10 minutes.

Salt, add peppercorns and cloves (3-4 peppercorns and 1 clove per half-liter jar). Boil for 2 minutes.

We prepare half-liter jars: wash well with soda and sterilize.

Place the finished beans in jars, cover with lids and sterilize for 20 minutes, then roll up and leave to cool completely.

A healthy and tasty salad for the winter.

Ingredients: beets 2 kg, tomatoes 2 kg, carrots 2 kg, onions 2 kg, beans 4 cups 250 g, vegetable oil 1 cup, sugar 1 cup, salt 1/2 cup, vinegar 9% 1/2 cup.

Recipe for salad with light beans and beans

Wash the beans, soak for 10-12 hours, boil until half cooked.

Wash and chop all vegetables. Cut beets and tomatoes into strips, carrots and onions into half rings. Put it on the stove to cook, adding vegetable oil to the pan. Boil for 2 hours over low heat. 10 minutes before the end, add sugar, salt and vinegar.

Ready salad pour into sterilized half-liter jars and roll up the lids. Leave until completely cool.

Delicious canned winter snack. Walnut salad with beans goes well with mint potatoes and various cereals.

Ingredients: beans 1 kg, tomatoes 2.5 kg, carrots 1 kg, bell pepper 1 kg, onions 500 g, sugar 1 cup, salt 3 tbsp. l, vegetable oil 500 ml, ground black pepper 2 tsp, vinegar 9% 1 tsp.

Winter salad recipe

Soak the beans in water for 12 hours.

Wash all vegetables. Cut the onion into half rings, carrots and sweet peppers into strips.

Cut the tomatoes into pieces.

Place beans, seasonings, vegetables in a saucepan, add vegetable oil and vinegar. Place on the fire and after boiling, simmer for 2 hours, stirring occasionally.

We prepare half-liter jars: wash and sterilize.

Roll up the finished salad with lids and leave until completely cooled.

Let's look at how to cook beans for the winter in jars - we'll describe recipes that you can't refuse. They will not leave anyone indifferent.

People respect beans and all legumes. Let's look at preparing beans for the winter. They are not only tasty, but also healthy, satisfying, and provide calories and energy. The pickle turns out incredibly tasty and rich. The vegetable goes well with many foods.

The usefulness of beans and other crops is directly related to their composition. They contain vitamins C, PP, provitamin A, calcium salts, magnesium, iron. If you consume the culture regularly, your well-being and overall health will improve. Doctors advise eating about 50 grams of beans per day.

What benefits do they have for children and adults:

1. The fiber contained in legumes helps lower blood sugar levels, gives a feeling of fullness, improves intestinal microflora, and removes toxins. Experts have proven that people who regularly eat foods with fiber are less likely to gain excess weight.
2. Plant protein is involved in cell construction.
3. Folic acid and potassium increase the body's defenses and are of great importance for the development of the baby. This is why legumes are so important for pregnant women.
4. The product is useful for people who are planning to lose weight. Proteins give you a boost of energy for a long time. With the help of amino acids, metabolism is accelerated.
5. Phytoestrogens mitigate the course of adverse symptoms during menstruation in women. The substances are found in soybeans.
6. Dishes prepared from legumes calm the nervous system and improve brain activity.

Nutritional value varies depending on the crop variety. Average values ​​per 100 grams of legumes:

• kilocalories – 14;
• protein – 1.5 grams;
• fats – 0.1 grams;
• carbohydrates – 1.8 grams;
• water – 83 grams;
• starch – 6 grams;
• fiber – 0.1 grams.

Beans also contain minerals and vitamins. The canned product contains 95 kilocalories.

Preparing the main ingredient - beans

This stage is given a special place, since the correct preparation of the beans and its subsequent taste depend on it. Main rules:

• the beans need to be sorted. You need to cover fruits of the same variety, since everyone has their own cooking time;
• The fruits are placed in a container with water in the evening, adding salt to it - this way it will cook faster the next day;
• for preservation, the product is completely boiled until soft; undercooked beans can cause poisoning;
• It is better not to use fruits of a suspicious type.

There is nothing complicated in preparing the product. Only over the years do certain details appear that fall within the requirements of family members.

Delicious recipes with beans for the winter

At home, in simple conditions, it is not difficult to prepare healthy, tasty pickles. Each housewife independently chooses the recipes that are most preferred in her family. Let's look at the best and widely used ones.

This is the most famous option for salting beans. It has been tested over the years and is loved by many housewives. Use a red or white product. Depends on taste preferences. Canning legumes is easy.

List of ingredients:

• beans – 1 kilo;
• salt – 120 grams;
• granulated sugar – 5 tablespoons;
• water – 3.5 liters;
• vinegar - 2 tbsp. l.

Recipe:

1. Freshly picked vegetables need to be soaked for an hour and a half.
2. Red beans are filled with water and left for twelve hours.
3. In the morning, pour out the remaining liquid and pour in fresh liquid in a volume of 3.5 liters.
4. Add salt, sugar and your favorite seasonings.
5. Send over a small fire and keep until the beans are soft.
6. Once cooked, add vinegar and cook a little more.
7. Transfer the workpiece into sterilized jars.
8. Roll up the lids, turn them over, and wrap them in a warm cloth.

This preparation is used in different ways - you can prepare a salad, add it to soup, serve as a side dish for meat, fish, chicken. Even in its pure form it will be delicious. Any dishes, combined with canned beans, turn out excellent and satisfying.

This option of pickling will give you the opportunity to experiment in winter and combine beans with a variety of products. Preservation will be tasty and versatile.

What you will need:

• beans – 2 kilos;
• onion – 400 grams;
• bell pepper – 400 grams;
• carrots – 400 grams;
• different spices, sugar, salt - to taste;
• vegetable oil;
• seasonings - optional.

How to cook:

1. Boil the beans, but not fully cooked.
2. Cut the peeled vegetables into thin strips and fry in a saucepan in oil.
3. Add beans, salt, sugar and seasonings.
4. Simmer until the beans are soft.
5. Without waiting for it to cool, pour into sterilized containers, roll up the lids and insulate.

Method of cooking beans in their own juice - just like in the store

According to this option, the pickles turn out to be natural, just like in a regular store.

• beans - one kilogram;
• water - five liters;
• to taste - salt

Sequencing:

1. The beans will need to be sorted and all suspicious ones removed.
2. Place in water and leave for 12 hours. During this time, the liquid is drained several times and refilled with fresh liquid.
3. Then the beans are washed under running water and placed in a container.
4. Place on fire and boil for about an hour.
5. Do not salt it right away, as the product will remain solid.
6. After boiling, add salt and cook until soft.
7. Without waiting for it to cool, the mixture is poured into jars, covered with lids and set to sterilize.
8. After completion, the containers are twisted, turned over and insulated.

Recipe with vegetables - monastic beans

The preparation will not take much time. The dish will amaze even the most picky gourmet. Excellent pickle, you can lick your fingers, how delicious it is.

Grocery list:

• beans - one kilogram;
• bell pepper – 1 kilo;
• onion – 600 grams;
• carrots – 500 grams;
• tomatoes – 2.5 kg;
• garlic - two heads;
• oil – 150 milliliters;
• salt – 2 tbsp. l.;
• sugar - three teaspoons;
• vinegar - 1 large spoon.

Sequencing:

1. Soak the product and wait until it swells.
2. After 7 hours, put on low heat.
3. Cook until half cooked, drain the first broth, then add a little salt.
4. Wash and peel the vegetables. Grind at your own discretion.
5. Mix all ingredients, except tomatoes and beans, and simmer for 20 minutes.
6. While there is time, the tomatoes need to be passed through a meat grinder.
7. Then place with vegetables and simmer for 10-15 minutes.
8. At the very end, pour out the beans and the liquid in which they were boiled.
9. Add granulated sugar and finely chopped garlic.
10. The mass should boil a little. At this time, it needs to be stirred regularly so that it does not stick to the bottom.
11. Pour in acetic acid and simmer over low heat for about five minutes.

The pickle is ready. Pour the hot mixture into prepared jars, roll up the lids, and wrap in a warm cloth.

How to close beans for the winter with tomatoes

The rich variety of recipes amazes every person. Any of us will find a way to close the beans.

What you will need:

• beans – 1 kg;
• tomatoes – 3 kilograms;
• sugar – 2 tbsp. l.;
• salt – 1 tbsp. l;
• seasonings

Sequencing:

1. Soak the fruits in cold water for ten hours.
2. Then put on low heat and boil until soft.
3. The tomato must be peeled. To do this, they are doused with boiling water or immersed in it for half a minute. Then the skin can be easily removed.
4. The tomatoes are twisted through a meat grinder until pureed.
5. Then add salt, sugar and seasonings.
6. Place on the stove over low heat. Cook for 30 minutes, stirring the mixture regularly.
7. The mixture should not be allowed to burn to the bottom; this will affect the taste of the finished dish.
8. After half an hour, add the beans and simmer for 15 minutes.
9. The workpiece is distributed into jars and covered with lids.

Those who love vitamin mixtures will be satisfied. The preparation will turn out excellent.

What you will need:

• 1 kilogram of beans:
• 1 kilogram o;
• dill – 1 bunch;
• parsley – 1 bunch;
• coarse salt – 100 grams;
• hot pepper in pods - to taste.

Sequencing:

1. The beans are placed in cool water for 6 hours.
2. Transfer to a bowl and boil until the main ingredient is ready.
3. Tomatoes are scrolled through a meat grinder and crushed in a blender.
4. Add a little salt and finely chopped pepper.
5. The greens are chopped.
6. Place tomatoes on the stove and bring to a boil.
7. Add parsley and dill and cook for 10 minutes.
8. The marinade is ready.
9. The beans are transferred into sterilized jars, but not completely. There should be 2 centimeters left to the neck.
10. Pour boiling filling to the top.
11. Banks are sterilized. The process time depends on the volume of containers.
12. They roll up the caps and send them to the cellar.

Oven-baked beans - ready for the winter

There are many options for how to cook beans. In addition to canning and cooking, baked beans are also popular. It is easy to prepare and can be stored for a long time.

What you will need:

• beans – 500 grams;
• tomatoes – 200 grams;
• vinegar – 1 tablespoon;
• onion – 1 piece;
• salt.

Step by step recipe:

1. Cook the beans until soft.
2. The peeled onion is chopped into half rings.
3. Place in a frying pan heated with vegetable oil and fry until golden brown.
4. Tomatoes are crushed in any available way to a puree state.
5. Add the puree to the onion and simmer for 5 minutes.
6. All components are combined in a separate large baking dish.
7. Turn on the oven at 180 degrees. Place the container for a quarter of an hour.
8. 4 minutes before the end, add vinegar.
9. Keep in the oven for the remaining time.
10. Distribute into jars, close with lids, and cover with a blanket.

Spicy beans with pepper - a twist for everyone

The recipe uses hot pepper. The hostess herself determines its quantity, since everything here is individual. Focus on personal preferences.

What you will need:

• beans – 1.5 kilograms;
• bell pepper – 1 kilogram;
• onions – 8 heads;
• hot pepper – 2-3 pieces;
• vegetable oil – 50 grams;
• garlic – 2 heads;
• sugar – 200 grams;
• salt – 50 grams;
• table vinegar - 100 milliliters.

How to cook:

1. The beans are cooked until soft.
2. Cut the onion into cubes, leave 2 pieces raw, and fry the rest until golden.
3. Pepper is finely chopped.
4. Bell peppers are cut into arbitrary pieces.
5. The peppers are mixed and fried in a frying pan in oil.
6. Peel the garlic and grate it on a fine grater.
7. Tomatoes are passed through a meat grinder and poured into a container.
8. Then move the onions and peppers.
9. Place on the stove, wait until it boils and simmer for ten minutes.
10. At the end add garlic and beans.
11. Then salt it and add granulated sugar.
12. Wait for the mixture to boil and pour in the acid.
13. Boil for 5 minutes, then turn off the gas.
14. When hot, pour into prepared containers, close with lids and insulate.

The sunsets turn out magical and spicy.

Marinated bean appetizer

There are a lot of options for how to pickle beans. Each person chooses the most delicious and easiest recipe for himself. You need to stick to the recipe, and in winter the pickles will delight all household members.

What you will need:

• beans – 2 kilograms;
• vinegar essence – 1 small spoon;
• salt – 2 tablespoons;
• granulated sugar – 50 grams;

Sequencing:

1. The main ingredient must be sorted out and filled with cool water for several hours.
2. Turn on a small fire and send the pan with the beans. When it boils, add salt and sand.
3. Periodically check the readiness of the ingredient.
4. When the beans are ready, add vinegar and bring to a boil.
5. The mixture is transferred into ready-made containers and sealed with turnkey lids.
6. To help it reach the end better, the jars are wrapped in warmth - a blanket, a sweater.

How to store jars of preserves

Any housewife wants to keep her pickles intact for as long as possible. When cooking, people adhere to proportions, strictly count grams and milliliters, sterilize containers and lids, and peel vegetables. But this is not enough. For long-term safety and integrity of the workpiece, it is necessary to ensure proper storage.

Indoor air humidity is also an important indicator. The level should not be higher than 80%. If all the rules are followed, the finished twists will be stored for a long time, from one to three years.

The most important thing is to maintain the optimal temperature conditions in the cellar, on the balcony - in the place where the jars will be placed. The best temperature range is from 0 to +15 degrees.

Rolling beans and legumes for the winter is not difficult. If you boil the beans first, it will take less time to cook. There are a great many possible conservation options. Cooked beans in jars can serve as a salad for potatoes, rice, and pasta. You can put it in soup - it will turn out tasty and satisfying. Beans act as a side dish for various types of meat.

Pickles are used to prepare salads. The product is universal. Combines with many ingredients - onions, eggs, potatoes.

A winter appetizer with beans is a ready-made, hearty addition to a hot dish for lunch or dinner. The appetizer is served cold or warm. The preparation can be made in the form of a pate or salad, using mushrooms, cabbage, beets, tomatoes or herbs as an additional ingredient. The choice is yours. Try making snacks using our recipes and you will love them!

Appetizer with beans for the winter - general principles of preparation

Beans for preparing preparations are taken white, red or green. It is pre-sorted and washed. Red and white beans are soaked in water to help them cook faster. And green beans can be immediately stewed or boiled.

Mostly tomatoes are added to bean snacks. They should be ripe, but not spoiled. They are washed and the stalk is removed. Eggplant is also often found in such snacks, which also needs to be pre-processed. The vegetable should be washed, dried and cut off all excess. After cutting the eggplant into pieces, you need to soak it in salted water or simply sprinkle it with salt. This will remove the bitterness that is completely unnecessary in the appetizer.

Hot and sweet peppers, onions, mushrooms, carrots and herbs are also added to the bean appetizer. More interesting snack options include nuts, potatoes or corn.

These bean preparations can be used to prepare soups or main courses. The appetizer can be served as a hot or cold side dish.

Appetizer with beans and mushrooms for the winter

Product composition:

1 kg of mature dry beans;

410 g champignons;

20 g garlic;

four onions;

100 g walnuts;

100 ml sunflower oil;

a pinch of ground black pepper;

coarse salt to taste;

35-40 ml table vinegar 9%.

Cooking process:

First, soak the beans in warm water for 4-5 hours. If desired, this is done overnight. Afterwards we rinse and fill the pan with water. Cook until soft. Then strain off the entire broth and let the beans cool.

Peel and rinse the garlic and onion. Let's cut it finely. Fry in sunflower oil (30 ml) in a frying pan.

We clean and wash the champignons by hand under running water. Gently squeeze them with your hands and cut them into thin slices. Place in a separate frying pan and fry without oil until all the moisture has evaporated. There is no need to fry any longer.

Place the walnuts in a dry frying pan and fry until the dark skin begins to curl. Next, place the nuts on a plate and peel them by hand. Discard the peel and place the nuts in a blender bowl. Grind for 2-3 seconds. By the way, a regular meat grinder is also suitable for grinding.

Add legumes, onions with garlic and mushrooms to the nuts. Grind to a puree-like consistency.

Place the puree in a saucepan and add salt, pepper and all the remaining oil. Simmer the mixture until evenly heated and add vinegar. Stir and simmer for another 3-4 minutes.

Place the pate appetizer with beans into sterilized jars and cover with lids. Sterilize the workpiece in moderately boiling water in a saucepan. The time for additional sterilization depends on the volume of the jar. For half a liter containers, 15 minutes is enough. We take out the jars and close them tightly. We put it first in a warm place to cool, and then in a cool place for storage.

Tomato appetizer with beans for the winter

Product composition:

2 kg of ripe tomatoes;

1 kg beans;

half a kilo of sweet pepper;

400 g onions;

200 ml sunflower oil;

a bunch of parsley;

20 g granulated sugar;

200 ml sunflower oil;

salt to taste;

3-4 peas of allspice;

35-40 ml table vinegar 9%.

Cooking process:

Wash the beans in a cup of water and leave in the water overnight or for 4-5 hours. When the grains have swollen well, wash them again and let them cook until semi-soft. Separate from the broth.

In the meantime, we process the sweet peppers and other vegetables. We wash the tomatoes, cut out the place where the stalk was, and cut into slices. Remove dry skins from the onion and cut into half rings. Cut out the seed capsule from the pepper. We cut the pepper into thin strips. We sort the parsley by hand, rinse it in water, and chop it on a cutting board.

Place the chopped vegetables in a clean saucepan and add oil. Place on moderate heat. Season with salt, sugar and allspice peas. Stir and simmer uncovered until half cooked. Add the beans and herbs and simmer for 15-20 minutes. Stir to ensure even cooking. Add vinegar. After 3-4 minutes, remove from heat.

Place the snack in clean, sterilized jars and seal with lids. Remove to cool.

Beetroot appetizer with beans for the winter

Product composition:

half a kilo of young beans;

1 kg beets;

1 kg carrots;

half a kilo of onions;

1 kg of ripe tomatoes;

250 ml sunflower oil;

3-4 tbsp. l. table vinegar 9%;

two pinches of ground pepper;

40 g sugar;

Cooking process:

We wash young bean grains in water. Let it cook until almost done.

In a separate pan, cook the beets without peeling them. After this, fill the root vegetables with cold water and peel them. Grate it. Mix with vinegar and cover with a lid.

While the food is cooking, peel the carrots, tomatoes and onions. We chop the vegetables thinly, but not too small. For carrots we use a grater. Transfer the vegetables to a pan for stewing and add sunflower oil. Add sugar, salt and pepper powder. Stir and simmer until the vegetables are soft.

Add beets and beans pickled with vinegar to the salad. Stir and simmer for a little less than 10 minutes.

Remove the bean appetizer from the stove and place it in sterilized glass jars. Seal with lids treated with boiling water and place in a warm towel to cool.

Vegetable snack with beans for the winter

Product composition:

kilogram of beans;

three kilograms of tomatoes;

half a kilo of onion;

half a kilo of carrots;

15 g granulated sugar;

salt to taste;

3 tbsp. l. table vinegar 9%.

Cooking process:

Fill 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 them under running water. Next, cut the onion into thin quarter rings, grate the carrots, and grind the tomatoes into puree. Place vegetables in a saucepan. Add butter, sugar and salt. Place on moderate heat to simmer. Be sure to stir so that the bottom does not burn.

When the vegetables are ready (to test), add the beans and vinegar. Simmer for another 10 minutes and remove from heat.

Distribute the snack into sterile jars and close with sterile lids. After the jars have cooled, we put them in the basement until winter.

Appetizer with beans and cabbage for the winter

Product composition:

half a kilo of beans;

half a kilo of sweet pepper;

two kilograms of red ripe tomatoes;

410 g carrots;

four onions;

410 g white cabbage;

one glass of sunflower oil;

4 g ground pepper;

salt to taste;

one tbsp. l. granulated sugar;

80 ml table vinegar 9%.

Cooking process:

We start by processing the beans. Rinse it and cook until tender in plenty of water. If the water evaporates before the grains 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 all excess and rinse in running water. Now cut the pepper, onion and cabbage into strips. We pass the carrots through a grater, and grind the tomatoes into puree.

Place the vegetables in a pan and begin to simmer. Add 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. Cover the preserves with lids and leave until cool.

Eggplant appetizer with beans for the winter

Product composition:

320 g beans;

two kilograms of eggplants;

kilogram of ripe tomatoes;

290 g carrots;

310 g sweet pepper;

15 g garlic;

50-55 g 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 according to the list. Soak the bean grains for a couple of hours and boil until tender. We clean and wash the remaining vegetables. Cut the eggplants and peppers into medium-sized cubes. Grind the tomatoes and garlic into a paste.

Mix vegetables in a saucepan to prepare a bean snack. Place on moderate heat and cook at a low simmer. Add butter, coriander, sugar and salt to your taste. If desired, we can add your favorite spices or seasonings. Stir constantly.

After 10-13 minutes, add the bean grains strained from the broth. Cook the appetizer until done. Add vinegar. The taste should be sweet and sour, without pronounced acidity.

After 5-6 minutes, put the salad in jars and preserve it.

Snack with beans for the winter - tricks and useful tips

To keep snacks longer, it is better to sterilize the jars first. This can be done over the steam of a regular kettle, pouring boiling water over it or putting it in the oven. You can simply put the bean mixture into jars and place it in a pan with a towel on the bottom and half filled with water. Boil everything together for half an hour.

To prevent the appetizer from turning into porridge, it must not be overcooked.

It's better to make a white bean snack. It cooks much faster, which makes the dish more tender.

If the appetizer is prepared from different types of beans, then it should be taken into account that the cooking time for each bean is different.