Beans are a very nutritious and healthy bean culture that is widely used in cooking. Not only the first and second dishes are prepared from it, but also all kinds of preservation. Today's publication presents an interesting selection of simple but very interesting recipes for vegetable salads with beans for the winter.
Basic version
Preservation made in accordance with the technology described below has a rich aroma and pleasant taste. In the future, it can be used not only as an independent snack, but also as an additive for soups or stews. To prepare it you will need:
- Kilo beans.
- 4 onions.
- 3 kilos of juicy tomatoes.
- 200 milliliters of refined vegetable oil.
- A pair of bay leaves.
- Allspice and black peppers in 10 pieces.
- Sugar and salt (to taste).
Before starting to prepare a bean salad with vegetables for the winter, the beans are poured with cool water and left for at least eight hours. After that, they are thoroughly washed under the tap and put in a pan. Four liters of water are poured there and sent to the stove. Beans are salted, sweetened, boiled until cooked and thrown into a colander.
Fried onions and ground tomatoes are combined in a separate container. Boiled beans and spices are also loaded there. All mix well and cook over very low heat for about half an hour. To keep the salad with beans and vegetables for the winter, it is still hot laid out in a sterilized container, rolled up, completely cooled, wrapped in a blanket, and put into the cellar.
Option with bell pepper and carrot
The blank made according to this recipe has a pleasant, slightly sweetish flavor and rich rich aroma. She perfectly “wintered” without losing her original qualities. Plus, it will be a great addition to hot meat dishes or serve as a good basis for soup. To stock up on a winter salad with beans and vegetables you will need:
- 2.6 kilograms of juicy ripe tomatoes.
- 3 tbsp. tablespoons of salt.
- Kilo beans.
- A glass of sugar.
- A kilogram of carrots and sweet pepper.
- 600 ml of vegetable oil (it is better to use refined).
- A teaspoon of table vinegar.
- Ground pepper.
Washed vegetables are peeled and ground. Grate carrots, grind the tomatoes in a meat grinder, and chop the pepper into thin strips. All this is combined in a voluminous thick-bottomed pan, in which there is already washed beans, they are salted, sweetened, pepper, watered with vinegar and sent to the stove. Prepare the future salad on low heat for at least two hours, without being lazy to stir occasionally. After that, the hot mass is transferred to sterile containers, rolled up and put away for storage in the pantry.
Tomato Paste Option
We draw your attention to another simple recipe for a salad with beans and vegetables. It is interesting in that it involves the use of ready-made tomato paste. Therefore, you do not have to spend extra time processing tomatoes. To stock up on such conservation, you will need:
- A pound of beans and onions.
- 150 milliliters of refined vegetable oil.
- 500 grams of juicy carrots.
- A pair of large spoons of sugar.
- 750 milliliters of drinking water.
- 700 grams of bell pepper.
- 250 milliliters of tomato paste.
- Salt and spices.
Washed beans are poured with cool water and left for at least eight hours. Then the liquid is changed to clean and the beans are sent to the stove. Boil it over low heat for no longer than an hour.
In order not to waste time, you can do vegetables. They are peeled, washed and cut into arbitrary pieces. Then they, together with half-finished beans, are spread in a large saucepan, poured with tomato paste diluted with drinking water, brought to a boil, seasoned with spices and simmer on the stove for about forty minutes. To keep the bean salad with vegetables for the winter, it is still hot packed in sterilized liter jars, rolled up with metal lids, cooled, wrapped in a blanket, and put into the cellar.
Eggplant Option
This hearty, moderately spicy appetizer has a bright presentable appearance. Therefore, it is not a shame to serve it to the festive table. To prepare it you will need:
- 250 grams of beans.
- 3 large fleshy peppers.
- 750 grams of eggplant.
- A couple of carrots.
- 250 milliliters of tomato paste.
- A small head of garlic.
- 750 milliliters of water.
- A pair of hot pepper pods.
- 100 milliliters of refined sunflower oil.
- 3 onions.
- 40 milliliters of 9% vinegar.
- Salt and sugar.
Grated carrots, beans, half onions and pieces of bell and hot pepper are put in a volumetric pan. Eggplant cubes soaked in salted water, chopped garlic, spices, sugar, vegetable oil and diluted tomato paste are also sent there. All this is simmered for at least half an hour. Then vinegar is poured into a common pot and the stove is turned off. To preserve a bean salad with vegetables for the winter, it is laid out in a sterile container, rolled up and cooled.
Option with mushrooms
An appetizer made using this technology can be an excellent side dish for hot meat or fish dishes. It is perfectly stored for a fairly long time, without losing its valuable qualities. To prepare it you will need:
- A pound of white beans.
- 700 grams of carrots and mushrooms.
- 4 large spoons of sugar.
- 1.5 kilograms of tomatoes.
- ½ cup vegetable oil.
- 1.5 tbsp. tablespoons of salt.
- ¼ cup 9% vinegar.
- A pair of peppercorns black pepper.
To reduce the time we spend preserving a salad with beans and vegetables, the beans are soaked in cold water from the evening. In the morning they are boiled over moderate heat, and then thrown into a colander.
In a volumetric bowl, spread the mashed potatoes made from tomatoes, chopped carrots and chopped mushrooms. All this is seasoned with salt, vegetable oil, sugar, spices and sent to the stove. After a quarter of an hour, beans are loaded into the total mass and boiled for another 30 minutes, after which vinegar is poured there and the fire is turned off. To preserve a salad of beans with vegetables for the winter, it is transferred to prepared cans, rolled up and covered with a blanket. Fully cooled glass containers are cleaned in the pantry or cellar.
Option with zucchini
This light salad consists of almost all vegetables. Therefore, it can be offered even to those who follow their figure. Those who do not have problems with excess weight can use it with any meat dish. To prepare this preservation you will need:
- 3 kilo zucchini.
- 500 gr. main indigent.
- 200 ml of sunflower oil (refined recommended).
- 700 grams of bell pepper.
- 4 large spoons of rock salt.
- 1.5 kilograms of juicy tomatoes.
- 4 tbsp. l vinegar.
- 150 grams of sugar.
- 100 g of garlic.
Grind tomatoes in a meat grinder, season with chopped garlic, salt, sugar and spices. All this is placed on the stove and reduced to weak drilling. Shredded vegetables, boiled beans and vegetable oil are carefully immersed in a barely gurgling liquid. All this is languished over a small fire for about forty minutes, poured with the right amount of vinegar, put up in a sterile container and rolled up.
Option with white cabbage
This hearty salad is considered an excellent source of vitamins necessary in the winter, so caring housewives strive to stock up on them for the winter. To prepare it, you will need:
- 5 kilograms of ripe fleshy tomatoes.
- A pair of glasses of beans.
- Per kilogram of carrots and white cabbage.
- Three tbsp. sunflower oil.
- A couple of kilograms of onion and bell pepper.
- Paul Art. table vinegar.
- Sugar and salt (to taste).
In a deep container combine ground tomatoes, chopped vegetables, granulated sugar, vegetable oil and table salt. All this is brought to a boil and kept on fire for 20-25 minutes. Then boiled beans and vinegar are added to the seething mass. All this is cooked for another ten minutes and transferred to sterile jars.
Hot pepper option
We bring to your attention the simplest recipe for a salad with vegetables and red beans, which even a beginner can handle. To prepare it, you will need:
- A pound of onions.
- 900 grams of beans.
- Hot peppers (a couple of pods are enough).
- 2.3 kilograms of tomatoes.
- A glass of sugar.
- 900 grams of sweet pepper.
- Salt 3 tbsp. l
- One and a half Art. vegetable oil.
- Vinegar tsp
Process description
Beans soaked in the evening are boiled in clean water and thrown into a colander. Ground tomatoes, salt, sugar and refined vegetable oil are mixed in a separate container. All this is sent to the stove and boiled for half an hour.
Then, beans are loaded into the boiling mass and continue to simmer on a small flame. After another 30 minutes, the fried onions, Bulgarian and hot peppers are sent to the tomato mixture.
All together boil for about a quarter of an hour. At the very end, vinegar essence is poured into the simmering vegetable mass and after five minutes the stove is turned off. The hot salad is laid out in a sterile container, rolled up with metal lids, covered with a blanket and cooled. After the cans are completely cooled, they are put away for storage in the pantry or cellar.