Legumes are good not only in soups and main dishes, but also as a snack. Bean lovers can even preserve it for the future to enjoy the taste in the cold winter. You can take a jar with you to the country or open at home when the side dish is not ready for lunch or dinner. Salad "Beans for the winter" will be a delicious, satisfying and natural appetizer, which is good both in a heated and cold form. Try it and you!
About the benefits of beans
Beans can be served as a side dish or as an independent dish, because it practically replaces meat by nutritional value. This bean plant contains many minerals and vitamins, which are perfectly preserved after conservation.
People who systematically consume beans are more balanced and calm, as it favorably affects the nervous system. This bean plant has an insulin-like and antibacterial effect, and also eliminates inflammation in the liver. It is also important that it normalizes the metabolism, therefore it is recommended for all overweight people to include “Bean for winter” salad in their diet at any time of the year.
Bean snack without side effects
The benefits of beans are invaluable, but you have to suffer from side effects. It is known that after eating legumes in the intestine, gases are formed. This is easy to avoid if you know some tricks.
- Beans must be soaked, periodically changing the water. This will get rid of excess sugar that is released from the bean.
- Boil the product on low heat until cooked. It is better to wait once again so that the body digests the snack more quickly.
- When eating legumes in large quantities, experts strongly advise drinking plenty of fluids and doing physical exercises.
These recommendations will be an invaluable addition to the recipe for the preparation of winter beans salad "Beans." They are best left unattended so as not to suffer from increased gas formation.
Cooking secrets
- Cooked and chilled beans can be frozen in a special bag or container to further reduce cooking time.
- Canned beans are recommended to be washed if it is necessary to avoid excessive salinity in the dish.
- For cooking, it is advisable to take five times more water. For example, one hundred grams will require half a liter. It is worth considering that from 80 grams of beans a glass of the finished product is obtained.
- It is recommended to check the readiness of the beans with a fork. It should be easily divided into parts.
- Only when the beans become soft during cooking can vegetables and spices be added, as they slow down cooking.
Making a canned snack is very easy. The listed tips and the recipe with a photo of Beans for the Winter salad will help with this.
Ingredients for Snacks
To prepare four liter cans of canned salad, you will need the following number of products.
- A kilogram of beans;
- a kilogram of onion;
- a kilogram of tomatoes;
- half a kilogram of red carrots;
- half a kilogram of bell pepper;
- two hundred grams of vegetable oil;
- a tablespoon of sugar;
- one and a half tablespoons of salt.
Product Preparation
In order not to be distracted in the process, it is better to prepare the ingredients in advance.
First of all, it is worth soaking the beans. There are two ways to do this. Either leave overnight in cold water, or pour boiling water for a couple of hours. After this time, the beans should be thoroughly washed under running water several times.
In the meantime, you can do vegetables. Peel carrots, onions - from husks, tomatoes - from roots and peels, remove seeds from bell pepper. For salad "Beans for the winter" vegetables can be chopped in different ways. Traditionally, they are cut into small strips or cubes. But you can also grate the carrots, and twist the tomatoes in a meat grinder. All at the discretion of the hostess.
Direct cooking
Now you can go back to the beans. After soaking, rinse it and put it in a thick-walled pan or cauldron with plenty of water. As soon as it boils, it is worth reducing the fire. From time to time, you need to remove the resulting foam and stir the beans so that they do not stick to the bottom of the dishes. You can not salt until the beans are ready!
While the main ingredient is being cooked, you can again tackle the vegetables. Heat the pan, add vegetable oil and fry the onions until golden brown. Next add the carrot. After five to seven minutes, shift the bell pepper. After about the same time, send the tomato mass to the pan. Now you need to simmer the preparation for a winter salad with beans over medium heat until the liquid boils away. All this time, stir the vegetables so that they do not burn.
Most likely, the beans have already been cooked, became soft, but not boiled. Drain water from it into a separate saucepan (it will still be needed). Beans themselves shift to vegetables. Mix gently and gradually add water from the beans. You can not pour all the liquid, its amount depends on personal preferences. Who prefers snacks in juice, and someone in sauce.
It is time to salt and sweeten the dish. Be sure to taste it. To do this, it is enough to get a spoonful of snacks, cool a little on a saucer and taste. You may have to add some more seasoning. It all depends on the salinity and sweetness of the tomatoes themselves.
In principle, this is the whole step-by-step recipe for Beans for the Winter salad. It remains only to roll it into cans for long storage.
Salad preservation
It is better, of course, to use half-liter or liter cans. They are most conveniently emptied immediately, and not stored open in the refrigerator. Wash and dry the jars thoroughly. Put sterilized in a cold oven on a grate on the smallest fire. The temperature is gradually brought to one hundred degrees, but not higher, otherwise the banks will burst. Take out with a towel and leave to cool. It is enough to pour covers on boiling water. You can sterilize dishes in any other familiar way.
Transfer the finished beans to sterile jars and immediately close the lids. Screw in tightly, put down with the neck and check for leaks. It remains only to wrap a towel or blanket until the salad is completely cool.
For winter, this is a great snack option. It is delicious with fresh garlic, dill, cilantro and bread.
Composition of salad "Beans for the winter" for a slow cooker
From the specified number of ingredients, almost 3.5 liters of snacks will be obtained.
- Three glasses of beans.
- Half a kilogram:
- tomatoes;
- bell pepper;
- red carrots;
- onions.
- Three hundred milliliters of vegetable oil.
- About two tablespoons of salt.
- Nine percent vinegar (optional).
Multicooking
In a slow cooker it is very convenient to cook this delicious salad.
1. Legumes and vegetables should be prepared in the same way as suggested above. Soak beans overnight or a few hours. Peel and cut vegetables.
2. In a slow cooker, cook beans in a stewing program for one hour. It should be almost soft.
3. Add chopped vegetables, vegetable oil and salt to the beans. Stir well and set the quenching program again, but for two hours already.
4. While the Beans for Winter salad is being cooked, you can do lids and jars. But to sterilize them is still better near the end of preparation.
5. After the multicooker signal, lay out a still hot snack on the banks. In each, if desired, you can put a teaspoon of vinegar. This is in case there is little acid in the tomatoes.
6. Lids roll up cans, turn over and wrap with something warm until cool.
Eggplant variation
In winter, eggplant is excellent with beans. This appetizer is cooked quickly, it will turn out to be a little crispy, but no less tasty.
The following products will be required.
- A pound of beans.
- Three kilograms of eggplant.
- About six pieces of bell pepper.
- Three hundred grams of garlic.
- Two tablespoons of vegetable oil.
- The third part is a glass of table vinegar.
- Salt and pepper to taste.
- Any greens at will.
This version of the recipe for beans "Winter Beans" is very simple and does not require much time and effort.
1. Soak beans in water, and peel and chop vegetables.
2. Rinse beans and eggplant and put in a pan with water. Cook for about six minutes.
3. After that, the eggplant should be put under the press. This is to remove excess fluid.
4. In a separate pan, put the beans, eggplant, bell pepper, garlic. Add vegetable oil, vinegar, spices and herbs. Mix well.
5. The resulting salad is distributed over the banks and roll up.
Bean and Mushroom Snack Recipe
Mushrooms perfectly emphasize the wonderful taste of beans, so they are very appropriate in winter preservation with legumes. So what is required.
- A kilogram of beans.
- One and a half kilograms of butter or mushrooms.
- Three kilograms of tomatoes.
- A kilogram of carrots.
- A teaspoon of sugar and salt.
- Two hundred milliliters of vegetable oil.
- Half a glass of nine percent vinegar.
The appetizer is prepared in the same way, only to the steamed vegetables you need to add mushrooms and stew for half an hour.
Canned beans for the winter are prepared very easily. But the salads with it come out really tasty, satisfying and fragrant.