Salad "Beans for the winter": step-by-step recipe with a photo

Legumes are good not only in soups and second courses, but also as a snack. Bean lovers can even conserve it for future use to enjoy the taste of a cold winter. You can take the jar with you to the dacha or open houses, when a side dish is not ready for lunch or dinner. Salad "Beans for the winter" will be a tasty, satisfying and natural snack, which is good both in the warmed up and in the cold. Try and you!

About the benefits of beans

Beans can be served as a garnish or as an independent dish, because it is practically replaced by meat for meat. 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 that everyone with excess weight be included in their diet salad "Fasolka for the winter" at any time of the year.

Bean snack without side effects

The use of beans is invaluable, but you must suffer from side effects. It is known that after eating legumes in the intestine gases are formed. It's easy to avoid if you know some tricks

• Beans must be soaked, periodically changing the water. This will get rid of excess sugar, which is released from the beans.

• Cook the product on low heat until it is ready. Better once again wait for the body to digest the snack faster.

• When eating legumes in large quantities, experts are strongly advised to drink plenty of fluids and do physical exercises.

These recommendations will be an invaluable addition to the recipe for harvesting salad "Beans" for the winter. They should not be left without attention, so as not to suffer from increased gas formation.

Secrets of cooking

• The cooked and chilled beans can be frozen in a special bag or container to further reduce the cooking time.

• Canned beans are recommended to be washed if you need to avoid excessive salinity in the dish.

• For cooking, it is desirable to take five times more water. For example, a hundred gram will require a half liter. It is worth considering that 80 grams of beans produces a glass of finished product.

• It is recommended to check with the fork the readiness of the bean. It should be easily divided into parts.

• Only when the bean becomes soft during cooking can you add vegetables and spices as they slow down cooking.

It is very easy to make a canned snack. This will help listed tips and a recipe with a photo of the salad "Beans for Winter".

Ingredients for snacks

To prepare four liter cans of canned salad, the following amount of products will be required.

- Kilogram of beans;

- a kilogram of onions;

- a kilogram of tomatoes;

- half a kilogram of red carrots;

- a pound of Bulgarian pepper;

- two hundred grams of vegetable oil;

- a tablespoon of sugar;

- one and a half tablespoons of salt.

Preparation of products

In order to avoid distraction in the process, it is better to prepare the ingredients in advance.

First of all it is necessary to soak the beans. This can be done in two ways. Either leave for the night in cold water, or pour boiling water for a couple of hours. After this time, the beans should be thoroughly rinsed under running water several times.

In the meantime, you can do vegetables. Carrots peeled, onion - from husks, tomatoes - from rootlets and peel, from Bulgarian pepper remove seeds. For salad "Beans for the winter" vegetables can be ground in various ways. Traditionally, they are cut with small straws or cubes. But you can also grate carrots on a grater, 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, wash it and put it in a thick-walled pan or cauldron with plenty of water. As soon as it boils, it is necessary to reduce the fire. From time to time, you need to remove the resulting foam and stir the legumes 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 brewed, you can again take up vegetables. Heat the frying pan, pour in the vegetable oil and fry the onion until golden brown. Then add the carrot. After five to seven minutes, shift the Bulgarian pepper. About the same time, send the tomato mass to the pan. Now you need to sharpen the workpiece for the winter salad with beans over medium heat until the liquid boils out. All this time, stir vegetables so that they do not burn.

Most likely, the beans have already prepared, become soft, but not boiled. Water from it to merge in a separate saucepan (it still is required). The beans themselves shift to vegetables. Gently mix and gradually add water from the beans. You can not pour all the liquid, its amount depends on personal preferences. Who prefers snacks in the juice, and someone - in the sauce.

It's time to salt and send the dish. Must try it on the palate. To do this, it is enough to get a spoonful of snacks, cool a little on a saucer and taste. You may need to add a little more seasonings. Everything depends on the salinity and sweetness of the tomatoes themselves.

In principle, this is a step-by-step recipe for the salad "Beans for Winter". It remains only to roll it into jars for long storage.

Preservation of salad

Better, of course, to use half-liter or liter cans. It is most convenient to empty them at once, rather than keep them open in the refrigerator. Banks should be thoroughly washed and dried. Put the sterilized in a cold oven on the grate on the smallest fire. The temperature gradually increase to one hundred degrees, but not higher, otherwise the banks will burst. Remove with a towel and leave to cool. Cover enough to beat with boiling water. You can sterilize dishes in any other usual way.

Ready beans to be transferred to sterile cans and immediately closed with lids. Properly screw, put down the neck and check for leaks. It remains only to wrap a towel or blanket until the salad is completely cooled.

For the winter, this is an excellent snack option. It is very tasty with fresh garlic, dill, cilantro and bread.

The composition of the salad "Haricot for winter" for multivarka

From this amount of ingredients, you will get almost 3.5 liters of snacks.

• Three glasses of beans.
• Half a kilogram:

- tomatoes;

- Bulgarian pepper;

- red carrots;

- Onions.

• Three hundred milliliters of vegetable oil.
• Approximately two tablespoons of salt.
• Nine percent vinegar (optional).

Cooking in the multivariate

In the multivariate it is very convenient to prepare this delicious salad.

1. Beans and vegetables should be prepared in the same way as suggested above. Beans soak for a night or a few hours. Vegetables clean and cut.

2. In a multivariate, cook the beans on a quenching program for one hour. It should be almost soft.

3. Add chopped vegetables, vegetable oil and salt to beans. Stir well and reinstall the extinguishing program, but for two hours.

4. While the Salad "Fasolka for the winter" is brewed, it is possible to be engaged in covers and jars. But to sterilize them is still better near the end of cooking.

5. After the signal from the multivark, spread out another hot snack on the banks. In each, if desired, you can put on a teaspoon of vinegar. This is in case if there is little acid in the tomatoes.

6. Lids roll up the cans, turn over and wrap something warm until cooling.

Variation with eggplant

In the winter conservation with beans perfectly combines eggplant. This appetizer is prepared quickly, it will turn out to be a bit crispy, but this is no less delicious.

The following products will be required.

• A pound of beans.
• Three kilograms of aubergines.
• Approximately six pieces of Bulgarian pepper.
• Three hundred grams of garlic.
• Two tablespoons of vegetable oil.
• The third part of a glass of table vinegar.
• Salt and pepper to taste.
• Any greens as desired.

This version of the salad recipe "Beans for Winter" is very simple and does not require much time and effort.

1. Pul off damp in water, and clean vegetables and cut.

2. Beans and eggplants should be washed and put in a pot of water. Cook for about six minutes.

3. After that, the eggplant should be put under the press. This is necessary to remove excess fluid.

4. Put the beans, eggplants, bell peppers, garlic into a separate pan. Add vegetable oil, vinegar, spices and herbs. All the mix well.

5. The resulting salad to distribute to the banks and roll.

A recipe for snacks with beans and mushrooms

Mushrooms perfectly set off the wonderful taste of beans, so they are very appropriate in winter conservation with beans. So, that is required.

• Kilogram of beans.
• One and a half kilograms of butter or champignons.
• Three kilograms of tomatoes.
• Kilogram of carrots.
• A teaspoon of sugar and salt.
• Two hundred milliliters of vegetable oil.
• Half a cup of nine percent vinegar.

The appetizer is prepared in a similar way, only to the seasoned vegetables you need to add mushrooms and put out for half an hour.

Canned beans for the winter is prepared very easily. But the salads with it go really tasty, hearty and fragrant.