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

Bean soup

Would need:

Broth - 2 liters

Potatoes - 2 pcs.

Carrots - 1 pc.

Onion - 1 head

Sausages - 3 pcs.

Canned beans with vegetables - 1 can

Preparation:

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

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

Peel the potatoes and cut them into slices. Bring the broth to a boil and throw the chopped potatoes into it. Cook almost until cooked.

Add the resulting roast and canned beans to the pan. Let the soup simmer over low heat for another 10 minutes. Add chopped greens a couple of minutes until cooked. By the way, it goes very well with legumes. This soup can be served with sour cream.

Well, now let's move on to the hot one.

Meatballs in tomato sauce

Would need:

Minced meat - 500 g,

Boiled rice - 3 tbsp. spoons,

Egg - 1 pc.,

Bow - 1 head,

Garlic - 2-3 cloves

Vegetable oil - 2 tbsp. spoons,

Tomato juice - ½ liter,

Canned beans with vegetables - 1 can.

Preparation:

Mix the minced meat with rice and an egg and make small balls from it.

Peel the 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.

Gently dip the meatballs into the boiling tomato sauce. The sauce should cover about half of them. Leave the meatballs to simmer for 10 minutes over low heat. After that we turn over meat balls and simmer them on the other side for 10 minutes too.

Put the canned beans in the pan between the meatballs and let it warm up well.

This dish is served hot. Garnish is not required for it.

This is a fast and tasty dish. It is prepared very simply and literally in a matter of minutes.

Would need:

Chicken fillet - 500 g,

Canned beans with vegetables - 1 can,

Vegetable oil, salt, herbs.

Preparation:

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

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

That's all! Serve sprinkled with herbs. This dish will take less than half an hour to cook.

Chile in a country style

This dish is prepared from some canned food and fresh vegetables so it is ideal for marching conditions and for a summer residence, especially if there is no refrigerator on it.

Would need:

Any stew - 2 cans,

Canned corn - 1 can,

Canned beans with vegetables - 1 can.

Fresh tomatoes, hot peppers, garlic and herbs.

Preparation:

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 the tomatoes into small slices. Hot peppers and clean the garlic and chop finely (if you don’t like spicy, then you don’t need to add pepper). Add vegetables to the pan and simmer for another 5 minutes.

Finely chop the greens and add to the already ready meal... Serve it hot.

Of course, these are not all dishes that can be prepared with canned beans and each hostess will surely come up with something of her own. And I hope this collection of recipes will help you with that.

Beans in tomato sauce — healthy dish, low in calories, high in protein. You can cook it as a snack or make preparations for the winter.

Bean in tomato dishes are very famous delicacies. The stores sell a huge amount of canned beans and a good part of them is prepared in tomato sauce. But really hard to find delicious beans in tomato on store shelves, so I'll teach you how to cook beans yourself.

• beans - 1 cup
• onions - onions - 1 large piece
• carrots - 2 pieces
• bell pepper - 1 piece
• garlic - 4 cloves
• tomato paste - 2 tablespoons
• spices are my favorites, I have basil, thyme and ginger
• vegetable oil
• sea ​​salt
• black pepper

Cooking beans in tomato sauce needs to be thought out in advance, because the beans must be soaked in advance in purified water in proportions of 1 to 2.5 overnight.

Before cooking, drain the water and boil in boiling salted water, adding a couple of cloves of garlic, for 50 minutes until soft. Drain the broth again, but into a separate container. And set aside.

We clean all the vegetables. Chop finely onion and garlic, and rub the carrots on a coarse grater. Peel the bell pepper and cut it finely too. Put a frying pan over medium-high heat, pour a little oil into it and put onions, garlic and carrots. Stir and fry, stirring occasionally, for 5 minutes. Add bell pepper, stir and fry for another 5 minutes. Beans with vegetables in tomato sauce are perfect!

Pour the bean broth into the vegetables, add tomato paste, salt, pepper and your favorite spices to taste. I added basil, thyme and ginger. Stir and simmer over low heat for another 5 minutes. Tomato sauce made from tomato paste and broth turns out to be very rich and nutritious.

Add the beans to the pan, stir and simmer for another 3 minutes, so that the beans with tomato sauce are saturated with each other's aromas and flavors. The recipe for cooking beans in tomato sauce has come to an end, turn off the heat.

Put the beans in tomato sauce on plates and serve!

Recipe 2: homemade beans in tomato sauce (with photo)

Homemade beans in a tomato cannot be compared with canned beans. And to cook it is as easy as shelling pears. You can eat it both warm and cold, as a side dish or as an independent dish.

• Boiled beans - 3 cups (dry about 350 g)
• Carrots - 1 pc.
• Onions - 1 pc.
• Tomato Paste - 2 full tablespoons l. (70 g)
• Sugar - 1 tablespoon with a slide
• Salt - 1 tsp with a slide
• Garlic - 3-4 cloves
• Broth or water
• Frying oil - 2-3 tablespoons
• Spices to taste

Soak the beans in cold water for a day.

It is better to put it in the refrigerator, since even an imperceptible souring will have a bad effect on the beans during cooking - they will become tougher.

Change the water and cook the beans until full readiness... Do not salt.

The time depends on the variety. It is convenient to do this in a multicooker using the "Stew" program.

I cook beans for future use, freezing them ready-made, so the dry weight gave approximately.

I immediately cook a kilogram, put it in bags and use it in salads, soups, etc.

Chop the onion and fry in oil until lightly blush.

Add carrots and fry a little too.

Add some water or broth and cook until vegetables are completely soft.

We put tomato paste, sugar and salt, spices to taste.

Mash a couple of tablespoons of beans.

Put the rest of the beans in the sauce.

Add the water in which the beans or broth were cooked so that the liquid is on a level with the beans.

Add mashed beans - it will add thickness to the sauce.

Bring to a boil and cook for 5 minutes.

At the end, put the garlic passed through a press or chopped and turn off the stove.

Serve warm or chilled as an appetizer, side dish or vegetarian main course.

Bon Appetit!

Recipe 3: beans in tomato sauce for the winter (step by step photos)

I propose to preserve a very necessary preparation for the winter. Beans in a tomato are delicious preservation that can be used as a side dish. This blank can be used to prepare first and second courses, stews or salads. It often happens that you forget to soak the beans before cooking, in this case, our preparation will be just a godsend. If you want you to get beans in a tomato for the winter, like in a store, use our recipe.

• beans 800 g,
• water 800 g,
• sugar 1.5 tbsp.,
• salt 0.75 tbsp,
• tomato paste 250 g,
• ground black pepper to taste.

Any variety is suitable for canning. The cooking time depends on the variety and size of the beans. The larger the beans, the longer it will take to cook the beans. It is very desirable, the beans are well rinsed and poured cold water at night. During this time, it will swell well and the cooking time will be much reduced.

Then, place the beans in the cooking pot. Pour in a sufficient amount of water. Send it to the fire. Cook for about one hour.

While the beans are on the stove, make the sauce. Add good quality tomato paste to a convenient deep container. Pour in room temperature water.

Stir until a homogeneous tomato liquid is formed. Add salt, sugar and ground black pepper. Stir to dissolve the sugar and salt.

When the beans are half cooked, discard them in a colander. Transfer to a cooking pot. Pour in cooked tomato sauce. Stir and put on fire. Once the beans have boiled, reduce heat to low and cook from time to time, stirring with a wooden spatula, for about 1-1.5 hours, until cooked through. Once the beans are soft, it's time to seal them.

This will require clean, dry jars with lids. Rinse the container well beforehand. Sterilize over steam, oven or microwave. Boil the lids in a separate saucepan for 8-10 minutes. Place the beans in hot jars with the remaining sauce. Seal the jars tightly with lids. Flip and wrap well. Leave in this position until they are completely cool. It may also be such that the sauce will evaporate enough and it will not be enough. In this case, boil the approximate amount of water in a saucepan, which is not enough in the jar. Add a little tomato paste to boiled water. Stir and boil. Add sauce to jars and seal.

Beans in a tomato are ready for the winter.

Recipe 4: white beans in a tomato, cooked for the winter

Homemade vegetable preparations are always a success in the cold season. Cooking beans in a tomato for the winter is a great snack. In the future, it can be included in salads, first and second courses. Simple recipes collected on this page will be useful for experienced and novice cooks.

The wonderful taste of this dish will cheer you up even on the coldest and gloomiest evenings. You will be convinced of this when you serve the appetizer to the table with crispy toasts and hot tea.

• dry white beans - one kilogram;
• fresh tomatoes - three kilograms;
• black peppercorns - a teaspoon;
• Bay leaf- two or three pieces;
• chili pepper (you can do without it) - half a pod;
• salt - a tablespoon;
• sugar - two tablespoons.

First, the beans need to be sorted out, rinsed well and transferred to a deep bowl. Then fill it with warm water and leave it alone for a few hours.

Next, tackle the tomatoes. Remove the stalks and cut the skin. Dip the tomatoes in boiling water for ten seconds, then carefully remove them with a slotted spoon. Remove the skin and roll the pulp through a meat grinder.

Submit vegetable puree v a large pot, add salt, seasoning and sugar.

Cook it over low heat for half an hour, then add the beans and cook until the beans are tender.

How to close beans with tomatoes for the winter? To do this, you need half-liter cans and tin lids. The dishes must be well rinsed in running water and sterilized. Arrange the finished beans in the jars along the "hangers" and roll them up with the key. Previously, you can add one tablespoon of 9% vinegar to each serving. Remember to turn the jars upside down, cover them with a blanket, and leave them at room temperature overnight.

In a couple of days, the beans with tomatoes will be ready for the winter. At any time, you can use it to make soups, side dishes or snacks.

Recipe 5: white beans in tomato sauce with vinegar for the winter

Homemade beans in tomato sauce for the winter tastes the same as store-bought ones, many people like delicious tomato sauce, they can pour pasta, buckwheat, soak brown bread in it. Canned beans will also be relevant for making salads, you can take them with you to a picnic, put your husband on a business trip, because the beans themselves are very nutritious, and in tomato sauce they are very tasty and not at all bland.

• white beans - 1 kg;
• fresh tomatoes - 1.5-2 kg;
• table salt - 1.5 level tablespoons (45 grams);
• sugar - 5 level tablespoons (150 grams);
• vinegar 9% - 3 tablespoons;
• vegetable oil - 3 tablespoons;
• ground black pepper - 1⁄2 teaspoon;
• hot peppers and garlic - optional.

Fill the beans with cold water earlier and leave overnight (ideal). If time is running out, you can boil the beans for 60-90 minutes before using them in the preparation.

Since we are cooking legumes in a tomato, let's prepare the juice. There are three options for preparing a fill. The first is to remove the skin from each tomato. This is easy to do by making a cross cut on each, and then pour over with boiling water. Grind peeled tomatoes in a convenient way (meat grinder, grater, blender).

The second way is to chop the tomatoes in a convenient way, and then grind the mass through a sieve to remove the peel and part of the seeds. We also used this method. In time it took 20 minutes from and to. I like this option the most, because the consistency of the workpiece turns out to be like a delicious store-bought beans in tomato sauce. In fact, tomato sauce is most often prepared without seeds or peels.

The last option is to spin the tomatoes through a juicer. This is the easiest way.

This is the kind of pure tomato juice that comes out. It needs to be boiled for 10 minutes, removing the foam.

Put the prepared beans in the tomato. We use white beans, they will cook faster than red beans. For red beans, you may need more tomatoes because after cooking, its amount will be reduced.

Add salt; without it, the taste of canned beans will be bland.

Add sugar, it is also necessary, especially for tomatoes.

Add vegetable oil. It is needed for more delicate taste... Take unscented refined sunflower oil. You can also use olive oil or corn oil.

We add vinegar last, some add it at the very end, but in this recipe it is added immediately. The beans can now be boiled. As soon as it boils, reduce the heat and set it for 20 minutes. As I said, red beans take longer to cook. During the cooking process, the tomato sauce will thicken, if you do not have enough liquid, you can add a little more tomato juice.

While the beans are boiling, prepare jars of no more than half a liter. Wash cans of baking soda or dish detergent. Rinse them well. Now they need to be sterilized. We suggest doing this in the microwave. Pour 100 ml of water into each jar. Put the jars in the microwave, select the maximum power, time 5 minutes. After that, the water must be drained from the cans. The lids must be boiled for 3-5 minutes.

We put hot beans in a tomato into sterile jars and immediately roll them up with turnkey lids or twist.

Be sure to wrap the jars until they cool completely. This procedure is needed for additional sterilization.

Hold the finished preservation for a couple of days in a conspicuous place to make sure that the lids do not leak and the fermentation process has not begun (lids swelling). After that, you can safely store cans of canned beans in a cool, dark place. You need to get the workpiece in case of emergency preparation of dinner or lunch.

Beans in a tomato for the winter will also be very relevant when preparing various salads, some mayonnaise salads include canned beans and agree to use it better and healthier home preparation than the store. Beans can also be added to make vinaigrette.

Recipe 6, step by step: canned beans in tomato sauce

This recipe is universal, since canned beans can act as an appetizer, as well as a separate dish or addition to borscht, soups or stews. Most importantly, the dish is prepared quickly and easily. Ingredients are calculated for half liter jar and it will take 50 minutes to cook.

• beans - 350 gr
• tomato paste - 200 ml
• black peppercorns - 3 pieces
• bay leaf - 2 pcs
• salt - 0.5 tsp
• sugar - 1 tsp

Use green beans for the recipe. It can be either red or white. The grains should be smooth, shiny, free from spots or damage. After purchasing, carefully sort the beans and remove the excess. Pour water over the beans before cooking and let sit for 10 hours. This is best done at night. In the morning you will be able to start further stages of work.

Change the water in the morning, revisit all the beans and soak them in cold water for another 5 minutes.

Transfer the soaked beans to the pot. Pour enough water to lightly cover the grains and put the pot on the fire. As soon as the water starts to boil, add sugar, salt, pepper, bay leaf and stir. Wait 20 minutes and turn off.

Heat the tomato sauce in a separate saucepan. It is desirable that he be home. If not, cook it quickly with tomatoes and a blender. Boil the tomato paste for 10 minutes and be sure to add some spices.

Combine the beans with tomato paste, stir, taste and add spices if necessary. Cook everything together for 7-10 minutes.

Sterilize the jar and metal lid ahead of time. While the appetizer is hot, pour it into a jar and seal. Turn the glass container with ready-made beans in tomato sauce upside down, place it on the floor and cover it with a warm blanket. Do not touch the jar during the day. Then store it in the cool pantry or refrigerator, and open for a great snack in winter.

Recipe 7: beans with bell peppers in tomato sauce

The big advantage of canned beans in tomato sauce is that as a standalone snack, they are very satisfying. Roughly speaking, you can easily eat a few spoons of a snack with bread, and the feeling of hunger will leave you for several hours. In addition, there are few calories in this product, so even those who carefully monitor their figure can treat themselves to them.

Tomatoes, which are part of the dish, can be replaced with ready-made tomato paste, if you have one. However, if you are going to use store-bought pasta, it is best not to do so, as the taste may not be suitable for canned beans. Tomato sauce shouldn't be sour, so instead of store-bought pasta, use fresh tomatoes.

To make beans canned in tomato sauce for the winter at home, take note of our step by step recipe with photo tips. It will help you navigate the cooking process faster and make it as simple as possible.

• dry beans - 3 cups
• tomatoes - 1.5 kg
• carrots - 300 gr
• onions - 500 gr
• sweet bell pepper - 1 kg
• vegetable oil - 1 glass
• granulated sugar - 200 gr
• salt - 2 tablespoons
• vinegar 9% - 35 gr

Prepare the required amount of ingredients, and then start peeling them. Peel the carrots and onions first in a separate container.

Then you should get a meat grinder or blender to chop onions and carrots. Having done this, transfer the resulting mixture to the bottom of a deep saucepan, where you should also add a little vegetable oil. Send the pot to the stove and cook the mixture for ten minutes.

Take red bell pepper, rinse it in running water, remove the seeds and chop it in mashed potatoes too, adding it to the pan to the carrots and onions. After adding the pepper mixture to the pan, the sauce needs to be boiled for about ten minutes.

Next, you need to chop the tomatoes, after washing them and chopping them in mashed potatoes with a blender. The resulting mixture must also be added to the pan to the rest of the food and cook for another five minutes. Also add salt and sugar to the mixture, stir it thoroughly and turn off the heat.

First rinse the beans thoroughly in a colander, then soak the beans in cold water for six hours, ideally overnight so that the beans are ready for action in the morning. After the legumes are infused, it is necessary to drain the water and pour in a new one, sending the beans to boil until boiling for ten minutes.

Pour the already boiled beans into the mixture of vegetables and boil for another ten minutes, after which you can pour the finished mixture into jars and roll up the lids. The beans canned in tomato sauce are ready! You can store it in your cellar or refrigerator for the winter.

Recipe 8, simple: green beans in tomato sauce for the winter

Beans in tomato sauce for the winter, the recipe for which is offered to your attention today, can be used both cold and hot. It goes well with toast and can be a side dish for fish or chicken. This is a very simple recipe that doesn't take a lot of time.

• beans - 300 gr.;
• carrots - 1 pc.;
• tomato-3 pcs.;
• onion - 1 pc.;
• bell pepper - 1 pc.;
• garlic-2 cloves.;
• vinegar-1 tsp

We cut the green beans into small pieces, and disassemble the yellow ones, since we only need grains from them. Beforehand, it should be soaked for several hours so that it cooks faster later. You need to cook it until fully cooked.

Peel onions, carrots and garlic. Cut the onion into small cubes, the carrot into slices, and the last ingredient into small pieces.

Put the frying pan on the stove and pour in some vegetable oil. As soon as the pan is warmed up, pour the onion. And fry it until golden brown. Therefore, you should stir constantly so that it does not burn.

Then add the carrots and garlic. We continue to stir.

In parallel, you need to make a paste. To do this, slightly cut the tomatoes and send them to boiling water for a few minutes. Thanks to this method, we quickly remove the skin from the tomatoes. After that, beat them in a blender until smooth.

We take Bulgarian pepper. We cut it and get all the seeds from it. After washing under running water and cut into small cubes.

We pour out our tomato paste to the vegetables, which are fried in our pan. We mix all the ingredients.

Add the bell pepper. Now salt and pepper to taste. There are no specific proportions here, since everyone loves dishes that are different in taste. You need to stew until vegetables are fully cooked.

When all the components have been cooked and extinguished, they must be laid out in a jar. All ingredients are designed for a 0.5 liter container. After it is washed, you can put all the vegetables in it. You need to spread it in layers. Beans come first, then tomato, then beans again, etc. Add vinegar at the very end.

Now it should be sterilized. To do this, put a saucepan with a little water and put a jar. The water should cover 2/3 of the jar. Sterilization takes 40 minutes. Then we take it out and preserve it. By tradition, we turn it over and send our jar to a warm place under a blanket. A few days later, we take it to the closet. In winter, we open the beans in tomato sauce and enjoy a delicious dish. Bon Appetit!

Recipe 9: beans in tomato sauce - preparation for the winter

This recipe for canning beans in tomato sauce is very simple. In addition, beans, like many legumes, are very healthy. It is indispensable for vegetarians because it contains a lot of protein. Of course, beans cannot completely replace meat. But nevertheless, it contains many vitamins necessary for our body.

• Beans 500 g
• Onion 500 g
• Citric acid 1 tsp
• Bulgarian pepper 750 g
• Carrots 500 g
• Water 1 l
• Oil (vegetable) 200 ml
• Tomato paste 250 g
• Sugar 0.5 tbsp.
• Salt 1.5 tbsp. l.
• Black pepper 1 tsp
• Coriander 2 tsp

Soak the beans for 12 hours. This is necessary so that the beans swell and cook as quickly as possible. Otherwise, you will have to cook it for more than one hour.

After 12 hours, drain the water from the beans, rinse them and start cooking. You need to cook the beans until tender, then drain the water again and start processing other vegetables.

Peel the carrots and onions and remove the core from the bell pepper. Then cut the pepper and onion into cubes, and grate the carrots. Add chopped vegetables to beans and mix thoroughly.

If you do not like bell peppers, you do not need to add it. For piquancy, take a few cloves of garlic. It can be grated or finely chopped.

Also add water and tomato paste and start stewing vegetables.

After a while, add sugar, salt and vegetable oil. Stir and simmer for about 40-45 minutes.

If you like greens, add them at this stage. Finely chop the parsley or dill, add to the vegetables and stir.

5-10 minutes before the end of cooking, add citric acid and seasonings. Stir again and cook for the remaining time.

Place hot beans in sterile jars and roll up.

Recipe 10: beans with peppers and garlic in tomato sauce

This preparation for the winter fits perfectly into a lot of recipes, it can be added to the first courses - aromatic soups, vegetable or cooked on meat broth, borscht. You can cook the meat stewed with onions, and at the end add a jar of these beans. Even when there is absolutely no time for cooking, a jar of beans can serve as an independent full-fledged dish that can be served with fresh pita bread or mantakash.

• beans - 1.3 cups
• cream tomatoes - 600-750 g,
• sweet pepper - 280 g,
• hot pepper - ¼ part,
• onions - 120 g, carrots - 90 g,
• parsley to taste
• vegetable oil - 70-80 ml,
• fruit vinegar - 30 ml,
• garlic - 5-6 cloves,
• sea ​​salt - 7 g, sugar - 30 g,
• spices / spices to taste.

Soak the beans in cool water the night before. The night will be enough for the beans to swell and absorb moisture.

In the morning, pour the beans into a saucepan, fill them with clean water, cook until tender, drain off the excess liquid, and set the beans aside for a while.

We prepare vegetables for the sauce - we peel the onion, chop it at random, do the same with the garlic, wash and dry the tomatoes, cut into several parts, Bell pepper clean from the seed box, chop it arbitrarily. If desired, we introduce carrots into our preparation, we do it to taste, you can do without it. Rub the carrots with medium shavings, fry them separately, set them aside, add them at the very end.

Now we send everything to the blender bowl, add hot pepper to taste, you can also add a little greens to taste. Grind all ingredients for a few minutes.

Cooked tomato puree pour into a saucepan, immediately add vegetable oil, spices, sea salt and sugar. We boil for 7-8 minutes over the top heat.

Now it's time for the beans, put them in the sauce, mix and put them on the overhead fire again, cook for exactly ten minutes. At the end we add fried carrots and fruit vinegar.

Simmer the preparation together with vinegar for several minutes.

Now we pack the beans in tomato sauce in sterile jars for the winter. It is convenient to make such a blank in small containers so that it is enough for one use.

Do you want to normalize your state of mind and cheer up? Eat beans. Don't be surprised - beans are really not as simple as they seem at first glance. It has everything that is necessary for normal performance and life of a person: a large number of starch, carbohydrates and a huge set of vitamins. No wonder she is considered one of the 10 most useful products... Therefore, it is very important that such a product is on your table. all year round... Beans can be used to make a wide variety of nutritious meals. And in fresh, and after heat treatment beans are added to salads, soups, side dishes, snacks are made with it and, of course, beans are canned for the winter.

As you know, you can preserve both grain and asparagus (green) beans. And what is very important, in the process of canning, the beans retain all of their useful qualities... Which beans to preserve - white or red - is a matter of taste for every housewife, but here on appearance you need to pay close attention. The beans should be smooth, shiny and free from external damage. If your choice fell on green beans, then for conservation, choose small (about 9 cm), dense, juicy pods, as they say, the milky stage of maturity, with an intact surface, without spots and coarse fibers, with fruits that do not form a bulge on the surface of the pod. The pods themselves should break easily with a characteristic crunch. Such a product is best suited for your blanks. The pods can be canned whole or cut into pieces. Having carefully selected the product necessary for conservation, you can safely proceed to the process itself. There are many ways to preserve beans. We will talk about very simple and meaningful recipes for canning beans for the winter, with which you can please your family and friends both on a weekday and at the festive table.

Canning beans in own juice for the winter

Ingredients:
1 kg of red or white beans
500 g onions
500 g carrots
250 g of vegetable oil
3 tbsp 9% vinegar
salt, cloves, sweet peas - to taste.

Preparation:
Soak the beans overnight, change the water several times during this time. Then rinse the beans thoroughly with running water and boil until tender. Do not overcook! Cut the onion into half rings, the carrots into slices, which are then cut in half. Pour vegetable oil into a saucepan, put onions and carrots there, simmer for 20 minutes after boiling on small fire, then add the beans, let it simmer for another 5-10 minutes, add vinegar, salt, cloves and allspice and boil for another 2-3 minutes. Then spread the mass into clean jars, sterilize for 20 minutes and roll up. Turn the cans upside down and wrap them up.

Pickled beans for the winter "Natural"

Ingredients for 1 liter of water:
40 g salt
40 g sugar
1 tsp 70% vinegar
cloves, black peppercorns, other spices - to taste.

Preparation:
Put the beans in a saucepan and cover with water. The beans should be well covered with water, as some will evaporate and some will soak into the beans. Add salt, sugar, spices, put the pan on the fire and cook for 1.5 hours until soft. Add the vinegar a few minutes before the end of cooking. Arrange the finished beans in sterilized jars, roll up, wrap and let cool.

Canned Beans in Tomato Sauce

Ingredients:
1 kg of beans (any kind),
3 kg of tomatoes,
3 tsp salt,
2 tsp Sahara,
half a pod of hot pepper,
10 allspice peas,
a few bay leaves.

Preparation:
Soak the beans, rinsing thoroughly, for 4 hours. When it gets wet, place it in a saucepan, pour 4 liters of water and cook on low heat, adding 1.5 tsp. salt and 2 tsp. Sahara. Remember to stir it from time to time. After 30 minutes, put the beans in a colander and start making the tomato puree. First, peel the tomatoes by sprinkling them with boiling water, and then mince them or chop them in a blender. Place the mashed potatoes and beans in a saucepan, add the remaining salt, chopped allspice and finely chopped hot peppers. Cook the mass over low heat for 20-30 minutes, covering a little with a lid and stirring occasionally. Add the bay leaf a few minutes before cooking. Place the finished product in sterilized jars, roll up, turn upside down and wrap up. As they say, there are no comrades to taste and color, but it looks more beautiful in tomato sauce white beans.

Canned White Beans with Dill and Parsley

Ingredients:
1 kg of beans
1 kg of tomatoes,
3 bunches of parsley
3 bunches of dill,
salt, pepper - to taste.

Preparation:
Soak the beans in cold water for 5 hours. Then fold in a colander, rinse and dry a little. In a large saucepan, bring the salted water to a boil and dip the beans in it. It should be cooked until half cooked. Ripe tomatoes rub on a grater, salt and pepper, mix with finely chopped herbs, bring to a boil and leave to simmer over low heat. Put the beans boiled until half cooked in sterilized jars, without reporting to the top 3-4 cm, and pour boiling tomato mass. Cover and sterilize for 80 minutes. Then roll up the cans, turn upside down and wrap until cool.

Red canned beans with vegetables

Ingredients:
6 stacks beans,
3 kg of tomatoes,
2 kg of carrots,
2 kg of onions,
2 bunches of dill
1 pod of hot pepper,
500 ml of vegetable oil
2.5 tbsp salt,
2 tbsp Sahara,
1 tbsp 9% vinegar essence.

Preparation:
Soak the beans overnight, then boil them for 1 hour until half cooked. Cut the onion into half rings and fry, cut the carrots into strips or grate on a coarse grater for korean salads and fry as well. Chop the herbs finely and mince hot pepper... Also mince the tomatoes, combine with fried onions and carrots and simmer in a saucepan for 15 minutes, then add the beans and the rest of the ingredients to the mass and cook for 30 minutes. After the time has elapsed, put the ready-made hot beans in sterilized jars, roll them up, turn the lids down and wrap them well until they cool completely.

Pickled asparagus beans

Ingredients:
1 kg asparagus beans.
For the marinade (for 1 liter of water):
1 tbsp salt,
100 g sugar
70 ml of 6% vinegar.

Preparation:
Cut the pods into pieces and blanch in boiling water for several minutes, put in half-liter jars and cover with a marinade made from water, salt, sugar and vinegar. Sterilize the jars for 15-20 minutes, roll up, turn upside down and leave to cool.

String green beans "Country Secrets"

Ingredients per 1 liter can:
600 g green beans
2 g horseradish
50 g dill
2 g parsley
3 g cinnamon
2 carnations,
5 black peppercorns.
For the marinade (for 1 liter of water):
25 g salt
20 g sugar
15 ml 70% vinegar.

Preparation:
Cut the pods into small 3 cm pieces, blanch for 2-3 minutes and place tightly in jars mixed with spices. Prepare the marinade: pour water into a saucepan, add salt and sugar, boil for 10-15 minutes. Then strain it through cheesecloth and add vinegar. Pour the marinade over the filled jars and sterilize: 0.5 liter jars - 5 minutes, 1 liter - 8 minutes, 3 liters - 15 minutes. Roll up and wrap up immediately.

Asparagus beans with bell pepper"Darling"

Ingredients:
2 kg of asparagus beans
250 g bell pepper
2 bunches of parsley
70 g of garlic.
For the marinade:
700 ml of water,
150 ml of vegetable oil,
70 g salt
100 g sugar
1 stack 6% vinegar.

Preparation:
Prepare the marinade, boil and dip the ground garlic, chopped pepper, finely chopped greens in it, stir and bring to a boil again. Bean pods peeled from the veins, if they are large, cut into pieces, if not, leave whole and dip them in the marinade. While stirring slightly, bring to a boil. Simmer for 35 minutes, until the beans have sunk to the bottom and covered with marinade. Place the finished product in jars and roll up.

Green beans "With peppercorn"

Ingredients:
1 kg green beans
1 kg of tomatoes,
250 g garlic
3 pods of hot pepper,
salt to taste.

Preparation:
Peel the veins from the beans and blanch in boiling water for 1-2 minutes, then discard in a colander and dry. Pass the garlic and hot pepper through a meat grinder and salt - 50 g of salt per 1 kg of the spicy mixture. Layer the garlic mixture, chopped fresh tomatoes and beans in the bottom of the sterilized jar. Repeat layers. Cover with a clean napkin and place the oppression on top. After a week, spread the mass into jars, sterilize liter jars for 20 minutes, roll up and wrap until cool.

Green beans"Spicy"

Ingredients:
500 g green beans.
For the marinade:
100 ml of water
4 tablespoons 9% vinegar
1 tsp Sahara,
2 cloves of garlic
1 tbsp mustard with grains,
2 tbsp vegetable oil.

Preparation:
To prepare the marinade, pass the peeled garlic through a press. Add salt, sugar, mustard to it and mix well. Pour in vinegar, water, vegetable oil and stir again. Boil the beans until tender, cool. Tamp the beans into a 1/2 quart jar and top with the marinade. Sterilize the jar for 15-20 minutes and roll up.

Asparagus Bean Salad with Eggplant "Summer Memories"

Ingredients:
1.2 kg asparagus beans
3 l minced tomatoes,
500 g eggplant
600 g sweet pepper
1.5 stack. vegetable oil,
1.5 stack. Sahara,
3 tbsp. l. salt,
1.5 tbsp 9% vinegar.

Preparation:
Pour vegetable oil and vinegar into tomato puree, add salt, sugar, boil for 15 minutes. Then add the beans and simmer for another 20 minutes. Add the eggplant cut into small pieces and boil again for 20 minutes. Then put the pepper, cut into small strips, and boil for another 20 minutes. At the end of cooking, put the salad in sterilized jars, roll it up, turn it upside down and wrap it up.

Snack from green beans and beets "I want supplements"

Ingredients:
700 g green beans
500 g beets
250 g sweet pepper
250 g onions
500 g tomatoes
1 stack vegetable oil,
70 g garlic
1 bunch of parsley
½ stack. 6% vinegar
bitter pepper and spices - optional.

Preparation:
Grate the beets with a coarse grater. Pass the tomatoes through a meat grinder, chop the beans into small cubes, finely chop the onion, pepper and greens. Pour vegetable oil into a saucepan, dip the onion into it and sauté for 10-15 minutes, then pour in the tomato puree, vinegar, salt, sugar, bell pepper, parsley, garlic. Stir everything well, heat it, pour in the beets and beans and simmer for an hour over medium heat in a sealed container, stirring occasionally. Put the finished snack in sterilized jars and roll up.

Autumn Kaleidoscope green beans salad

Ingredients:
250 g green beans
250 g leeks,
250 g cauliflower
250 g zucchini
250 g carrots
500 g ripe tomatoes,
500 g sweet pepper.
To fill:
1 liter of water
1 tbsp salt,
2 tbsp Sahara,
2 tsp citric acid
dill seeds, garlic - to taste.

Preparation:
Cut the beans into small pieces and blanch for 1-2 minutes. Also cut the leek into small pieces, cauliflower divide into inflorescences. Cut the zucchini and carrots into small cubes. Blanch the cooked leeks, cauliflower florets, zucchini and carrot cubes for 2 minutes. Dip tomatoes and peppers, peeled from seeds in boiling water and cut: tomatoes - into thin slices, pepper - into rings. Combine all vegetables and place in sterilized liter jars. Prepare the filling: put salt, sugar, citric acid, seasonings in the water and bring to a boil. Pour the cooked pouring over the vegetables in the jars, add finely chopped garlic to each of them. Sterilize the jars for 25 minutes and roll up.

Harvesting beans"Simple, but tasteful." For green beans, trim off the tails on both sides and place the pods in one-liter jars. Put 1 tablespoon in each liter jar. salt and fill the pods ⅓ with water, close the lids and sterilize 3 hours from the moment they boil. Roll up, turn over.

Of course, preserving beans will require an investment of effort and time, but after all, every jar of beans opened in winter is a great mood for the whole family!

Successful blanks!

Larisa Shuftaykina