Home canning. Procurement of legumes. Bean preparations for the winter recipes

It's great to open a can of canned green beans in the winter and prepare a real summer dish! Simply season it with your favorite spices. And canned peas or beans, which we have stored for the winter, will always come in handy when preparing various salads and other dishes. The main thing is not to be lazy and try to find time for home canning.

Beans canned in tomato sauce
You will need 1 kg of young green beans, 750 g of ripe tomatoes, 20 g each of salt and sugar.

Trim the washed bean pods from the ends and cut into pieces 2-4 cm long. Dip the beans in boiling salted water for 3-5 minutes and cool immediately cold water. Place tightly in jars.

Wash the tomatoes, cut into slices, steam in an enamel bowl under a lid and rub through a sieve. Add salt and sugar to taste to the juice and pulp, bring to a boil and pour it over the beans in the jars.

Pasteurize liter jars for 50-55 minutes at a temperature of 90 degrees. Seal and turn lids down until completely cooled. Store in a cool place.

Bulgarian canned beans
To fill 1 liter of water you will need 20 g of salt.

Select green bean pods with fleshy leaves and underdeveloped seeds. Wash thoroughly, trim the ends and cut or break into pieces 3-4 cm long. Blanch for 2-4 minutes in boiling water and immediately cool in cold water.

Properly prepared beans are dark green and elastic.

Place the beans in jars up to their shoulders, add hot brine and sterilize in boiling water: half-liter jars - 40-60 minutes, liter jars - 70-80 minutes. Seal and then chill for 25 minutes in cold water.

Canned green beans
Peel the green beans from the side fibers, trim the ends, wash and boil in salted water. When the beans become soft, cool them, remove the pods from the water, and transfer to jars, pressing with a spoon. Pour the liquid in which they were cooked on top of the beans. Seal the jars hermetically and boil in a water bath for about 1.5 hours.

Before use, add salt to taste. These beans are very tasty and can be used fresh.

Salted beans
You will need 1 kg of green beans, 150 g of salt.

Wash the pods of young green beans, trim the ends and cook for 5-10 minutes. Cool in cold water and dry. Place the prepared beans in a wide-necked bowl, sprinkle with salt, and put a circle and pressure on top. A day later, when the pods have settled, add fresh beans, pour salt along the edges of the dish and seal.

Bulgarian salted beans
To fill 1 liter of water you will need 250 g of salt.

Wash the pods of young green beans, trim the ends and cook for 5-10 minutes. Let the water drain and place tightly in a container with a wide neck. Pour cold brine, cover with well-washed grape or blackcurrant leaves on top, put a circle and pressure, cover with a clean cloth and let stand for several days at room temperature. Then transfer to a cool place with a temperature of 0-10 degrees. After 10-15 days, fill the dishes with brine to the brim and close with a lid.

Beans in vinegar sauce
To fill, you will need 1/3 liter of water, 1/3 liter of table vinegar, 20 g of salt, 20 g of sugar.

Place a bay leaf, a few black peppercorns, a sprig of dill or 2-3 slices into each jar.

Boil the prepared green beans for 3 minutes in salted water, place in jars with spices, pour in sweet and sour filling and sterilize for 40-50 minutes at 100 degrees.

Green beans with vinegar and sugar
You will need 1 kg of beans, 0.75 l wine vinegar, 0.5 kg of sugar, a piece of cinnamon, a few clove buds.

Peel young green beans, wash and boil in salted water. Then drain it in a colander and place it in a wide bowl.

Boil vinegar with sugar, cinnamon and cloves for 15 minutes. Pour this mixture over the beans and leave overnight. The next day, boil the beans in the sauce for several minutes, then put them in jars, boil the vinegar mixture and pour it over the beans. Allow to cool and cover with parchment paper, screw or nylon lids.

You can also boil the jars with the contents in a water bath for an hour, and then roll them up.

Pickled beans
1 kg of beans requires 25-30 g of salt.

Wash the beans, break them in half and boil in a 3% saline solution. Place the cooked beans with the required amount of salt, bean leaves and spices (optional) in jars and compact lightly. The resulting brine should cover the beans. Replenish the missing liquid by adding boiled water. put on top grape leaves and a wet towel, then the lid and weight.

Sterilized beans
For sterilization, take fresh beans, if possible collected on the same day. The pods are collected when they are still very fragile, juicy, with barely formed seeds. Overripe beans become rough and the seeds acquire an unpleasant taste.

Wash the tops of the pods, strain the water from them and blanch in boiling salted water until they soften slightly. Place in jars, layered with chopped or dill. Pour in hot (85 degrees) water, salted to taste. Seal the jars tightly and place in a large vessel with water heated to 80 degrees, sterilize for 80 minutes.

Salted peas
Place the shelled peas in layers in a glass jar, sprinkling each layer with salt. Place the jar filled in this way in a cool place. As the peas settle, add it in the same way until the peas stop settling. Fill the jar with melted lard or butter, close the lid and place in the cellar or refrigerator.

Salted green peas
You will need 1 kg of green pea grains, 1 liter of water, 300 g of salt.

Boil sweet green peas removed from the pods for 6-8 minutes in salted water (20 g of salt per 1 liter of water), cool in cold water, and dry. Mix the prepared peas with salt, place in jars, add boiling water and seal with plastic lids. Keep refrigerated.

Sterilized green peas
Varieties with large and smooth peas are suitable for sterilization. Peas are harvested at the stage of milky ripeness, when the seeds have already fully developed, but are still tender and contain the highest percentage of sugar.

Processing of peas should be carried out no later than 24 hours after harvesting, since changes quickly occur in them and their quality deteriorates. It is advisable to remove pods with larger seeds, as they contain a large amount of starch and produce a white precipitate.

Wash the prepared peas in running water and blanch for 2-3 minutes in boiling salted water. Longer blanching is not recommended because the seeds shrink, their shell bursts, and the starch turns into brine during sterilization, which becomes cloudy and sticky.

While hot, place the peas into jars and immediately fill them with the water in which they were blanched. You need to add 3 g to water citric acid for 1 liter of filling. Fill the jars so that 1 cm remains to the edge and sterilize for 80 minutes.

Natural green peas
To fill 1 liter of water, you need ½ teaspoon of sugar and salt.

Wash the peas removed from the pods, add cold water, add salt and sugar, bring to a boil and cook for 30 minutes. Drain the peas in a colander and then place tightly in jars. Strain the liquid in which the peas were cooked through several layers of gauze, heat and pour into jars with peas. Sterilize in boiling water for 30-40 minutes.

And we will finish today’s preparations with several old recipes pea supplies. These recipes are still used by many housewives in villages and villages. Summer residents who know how to remove good vegetables from their plots.

Pickled peas in pods
Pick up young pods of sugar peas, in which the grains are just beginning to show, peel them from the veins, boil them in cold water with saltpeter and alum (for 5 glasses of water, 2 glasses of salt, 1/8 lot of saltpeter and 10 grains of alum).

Drain the water, put the pods in a jar, pour boiled and cooled vinegar. After 2-3 weeks, pour in fresh vinegar, boiled with spices and 2-3 lumps of sugar.

What to do if you don’t have alum and saltpeter on hand? Nothing! Simply boil the pea pods in salted water with the addition of citric acid. Well, if you decide to strictly follow the recipe recommendations, keep in mind that 1 lot = 12.80 g, and 1 grain = 0.062 g.

Salted peas in pods
Salt young pods of sugar peas as follows: take 1 glass of salt for 3-4 glasses of water, boil and pour boiling water over them so that the peas are covered; when the water has cooled, tie the pot first with paper moistened with Provençal oil, and then with a bubble. 2 hours before eating, soak the peas in cold water and cook them in plenty of water. Use to.

Preparation of dried green peas
Place a teaspoon on a bucket of water butter and 1 pound of salt (remember that 1 pound = 409.5 g?), boil and during a strong boil, add the shelled, not quite ripe peas, as much as will go in; put on the fire for 2 minutes, then drain the peas onto several sieves; when the water has drained, spread the peas on a sheet, cover it on top and leave for 12 hours. Then scatter it again on a sieve, put it in the oven, in the lightest spirit, so that it does not turn red, but only dries. Store in a dry place.

These are the old recipes!

Each of us knows about the benefits of legumes; they are not only a storehouse of easily digestible protein, but also a source of vitamins and macroelements. To save beneficial features beans and asparagus, you can resort to canning them. This method of preparing vegetable protein for the winter is the most preferable, since preservation will help preserve up to 70% of vitamins, as well as 80% of minerals.

Canned beans are an excellent semi-finished product that is simply irreplaceable in the diet for those who adhere to fasting or basic proper nutrition. We recommend that you familiarize yourself with a selection of simple and original recipes, which will be useful in everyday life for every housewife.

Recipe for canned green beans with sweet peppers

Green beans go well with bell peppers, and canning them will create an excellent preparation in an amazing marinade. The taste of the dish will be appreciated even by gourmets.

Ingredients:

• 2 kilograms of asparagus beans;
• 250 grams of sweet pepper;
• 2 bunches of fresh parsley;
• 70 grams of garlic;
• 100 grams of granulated sugar;
• 700 milliliters of water;
• 70 grams of salt;
• 200 milliliters table vinegar 6%.

Prepare and preserve green beans with pepper:

1. First you need to prepare the marinade from the amount of water, sugar, salt, and vinegar indicated in the recipe. Bring it to a boil, add peeled and crushed garlic using a press.
2. Stir everything and let the water boil again.
3. Wash the green beans and remove any veins from the pods. If the pods are large enough, then you need to cut them into smaller pieces. You can also leave the beans whole: this way they will look more original in the jar.
4. Place the beans in the marinade and let the liquid boil. Don't forget to stir the beans while doing this.
5. After 35 minutes have passed from the start of the marinade boiling, you can begin canning. The readiness of the beans is checked quite simply: the pods should sink to the bottom of the pan.
6. Now place the pods in sterile jars, pour in the hot marinade and roll up.

You can store canned beans in the pantry or basement.

Canned beans in tomato (video)

Beans canned in tomato sauce

Perhaps this recipe can be called a classic, because the result is soft, juicy beans in an amazing spicy sauce. The preparation will serve as an excellent addition to porridge or will be an excellent base for a salad.

Ingredients:

• 1 kilogram of beans (white or red);
• 3 kilograms of tomatoes;
• 30 grams of salt;
• 10 peas of fluffy pepper;
• 50 grams of granulated sugar;
• ½ pod of hot pepper;
• 3 bay leaves.

How to prepare beans in tomatoes for the winter:

1. Wash the beans and soak them for 4 hours.
2. After the specified time has passed, transfer the beans to the pan. Now fill it with four liters of water and cook on low heat. Add half the specified amount of salt to the beans, add sugar.
3. The beans must be stirred constantly while cooking. After 30 min. Drain the contents of the pan in a colander. Now you can start preparing tomato puree.
4. Wash the tomatoes, rinse them with boiling water and carefully remove the skins. Next, the tomatoes can be passed through a meat grinder or chopped using a blender.
5. Cooked tomato puree add to the boiled beans, add salt along with allspice peas. At this stage of cooking, you should also add finely chopped hot pepper.
6. Boil everything for 30 minutes. under the lid, stirring regularly. Before removing the beans from the stove, add a bay leaf to the pan.
7. Place the finished beans in a sterilized glass container and seal. Turn each jar upside down and then wrap it well with a blanket.

Preservation can be stored with other products in the pantry.

Spicy green beans with garlic for the winter: step-by-step recipe

This preparation can be served as a snack at festive table, no one will guess that it was prepared at home. Spicy, rich taste asparagus goes well with any main dish.

Ingredients:

• 1 kilogram of young green beans;
• 3 cloves of garlic;
• 4 bay leaves;
• 5 buds of cloves;
• 50 milliliters of vegetable oil;
• 50 grams of sugar;
• 10 grams of salt;
• 5 peas of allspice;
• 100 milliliters of vinegar.

We can preserve young green beans with garlic at home:

1. First, rinse the young beans and then dry them with a paper towel. Trim the ends of the pods and remove the veins.
2. Boil asparagus for 10 minutes. After draining the water, place the pods in prepared jars.
3. Cut the garlic cloves into 4 equal-sized cloves and place equally in jars. Now you can add other spices that are indicated in the recipe.
4. Next you need to prepare the marinade. Pour the required amount of granulated sugar and salt into the just boiled water, wait until they are completely dissolved and pour in the vegetable oil along with vinegar.
5. Boil the marinade for a minute, then pour it into the jars with young beans. Once the contents of the jars have cooled completely, you can begin canning.

Seal the jars with sterile lids.

Bean lobio for the winter

A delicious Georgian appetizer can be prepared not only for lunch or dinner, but also prepared for the winter. Every family member will be pleased to open a jar of lobio and enjoy its bright spicy taste.

Ingredients:

• 500 grams of white beans;
• 2 large bell peppers;
• 100 grams of nuts (preferably walnuts);
• 1 medium carrot;
• 250 milliliters of tomato juice;
• 3 cloves of garlic;
• dried basil, Khmeli-suneli, cilantro - to your own taste.

The process of preparing lobio for the winter:

1. Soak the beans in water in advance, preferably overnight. Then boil it until tender along with the bay leaf.
2. While the legumes are cooking, you can prepare all the components necessary for preparing the product.
3. Grind the walnuts using a blender; the result should be a paste of homogeneous consistency.
4. Chop the carrots, sweet peppers and onions. The size of the slices can be any size, it all depends on your personal preferences.
5. Fry chopped vegetables in a hot frying pan, add garlic to them, as well as chopped walnuts.
6. Pour the contents of the pan with the required amount of tomato juice. It will take about 20 minutes to stew the vegetables.
7. Now pour the resulting tomato mixture over the boiled beans, simmer everything under the lid for 15 minutes.
8. When stewing beans and vegetables, sterilize the jars and lids.
9. Fill the prepared glass container with lobio and then sterilize for 7 minutes. Roll up the jars and transfer them to the pantry for further storage.

Salad with beans and eggplants for the winter

Using this recipe, you can prepare incredibly tender and hearty salad. A jar of amazing delicious salad will undoubtedly surprise and delight the whole family in winter.

Ingredients:

• 500 grams of white beans;
• 2 kilograms of eggplants;
• 500 grams each of sweet pepper and carrots;
• 1.5 kilograms of tomatoes;
• 200 grams of garlic;
• 350 milliliters of sunflower oil;
• 20 grams of salt;
• 25 grams of granulated sugar;
• 100 milliliters of table vinegar.

How to easily prepare a salad with eggplant and beans at home:

1. It is necessary to soak the beans in advance, overnight if possible. Drain the water, rinse the beans and cook over medium heat. The finished beans should be soft, but under no circumstances fall apart.
2. Wash the carrots, remove the top layer of peel using a vegetable peeler, and chop on a medium grater.
3. Rinse the eggplants under running water, trim off the stems and cut into medium cubes. Sprinkle the chopped eggplants with salt, let stand until the juice releases and rinse thoroughly.
4. Prepare bell pepper, washing and clearing it of seeds. Then cut the pepper pulp into arbitrary pieces.
5. Prepare and chop the tomatoes. Grind the garlic cloves and tomatoes through a meat grinder. Simmer the tomatoes and garlic over medium heat until the juice released from them boils.
6. Add the required amount of vegetable oil, table vinegar, sugar and salt. Mix everything thoroughly.
7. Now it’s time to add carrots, eggplants and Bell pepper. Cook vegetables for 30 minutes.
8. After the specified time has passed, add the boiled beans and cook for 15 minutes. Meanwhile, prepare jars and lids for canning.
9. More hot salad Place beans and vegetables into sterile jars and seal. Let the jars cool upside down under a blanket.

Preservation is stored in a cool place.

Canned beans (video)

Each recipe described above can be used even by a novice housewife to prepare beans for the winter, because canning is so different and very delicious dishes can only bring pleasure. Try the recipes canned beans and enjoy the amazing taste of the preparations all year round.

Preservation has always been the best solution in case of cold weather or unforeseen situations, when you can simply open the blanks from fresh vegetables or fruit and use in cooking.

Red, white, spotted or green beans- legumes that almost everyone loves. These fruits are well nourishing and benefit our bodies. Moreover, it is necessary to worry in advance about preparing it for the winter.

Classic recipe

Beans and chickpeas - especially healthy foods, rich in substances that ensure the human body functions one hundred percent. Vitamins, large amounts of protein, carbohydrates, starch and various minerals are found in these legumes. If you regularly eat them, your health, well-being and mood will noticeably improve.

In practice, scientists have already verified that beans in canned form are a universal product that not only perfectly complements meat and fish dishes, but can also replace them, which is actively used by vegetarians and vegans.

Beans are very low in calories for a dish with such a health index, namely 90 kilocalories per hundred grams of product. Low the nutritional value allows you to use beans in any way dietary nutrition and not only, because beans are superior to many other products in terms of the quality of easily digestible protein. Canning is not only delicious, but also simple.

To prepare beans for the winter using this method, several simple products and a little time to achieve a fantastic result.

Ingredients:

• kilogram of beans;
• three and a half liters of water;
• one hundred grams of salt;
• one hundred grams of sugar;
• three teaspoons of nine percent vinegar;
• bay leaf to taste;
• cloves, allspice to taste.

Preparation step by step:

1. 1. Clean beans are filled with water and left for two hours if the product is fresh. If the vegetable was dried, then it needs to be left for the whole night.
2. 2. When the required time has passed, the liquid is drained, the water specified in the recipe is refilled, all the spices, sugar and salt are added, and it is sent to the fire.
3. 3. The heat should be high at first, and when the beans boil, you can turn it down. On average, cooking takes two hours. Then add vinegar to the pan, cook for another couple of minutes and remove from the stove.
4. 4. The still hot beans need to be put into prepared jars, poured with marinade, and rolled up with lids.
5. 5. The jars must be kept under a blanket until they cool down, and then stored in a cool place for storage.

With these beans you can quickly prepare borscht, salads, lobbies, serve plain or in combination with stew.

Beans in their own juice

Products for cooking:

• kilogram of beans;
• half a kilogram of onions;
• half a kilogram of carrots;
• sunflower oil odorless - two hundred milliliters;
• three tablespoons of vinegar;
• salt, sugar and other spices to taste.

The beans are first soaked in water overnight. During infusion, the water needs to be changed several times. In the morning, the beans need to be washed. At this time, cut the onion into half rings and the carrots into rings.

Oil is poured into a large and spacious pan, all the chopped vegetables are added, and they are sent to the stove. When everything boils, you need to reduce the heat and simmer for twenty minutes. After this, already boiled beans go to the vegetables. After another ten minutes, add vinegar, all the spices and mix. You need to cook for another five minutes.

The finished beans are placed in jars that have been sterilized in advance over moderate heat for an hour, and then the lids are rolled up. Containers with the dish are stored under a warm blanket until cool, then in a dark place. These beans are easy to make for holiday snacks.

Beans in tomato

Ingredients:

• kilogram of beans;
• kilogram of tomatoes;
• three pieces of onions;
• three teaspoons of salt;
• bay leaf and pepper to taste;
• vinegar - a teaspoon.

Step-by-step preparation:

• In a large saucepan, boil all the beans that have been soaked in water overnight. The beans are placed in hot water and simmered over low heat until fully cooked.
• Chop the onion and fry in oil until golden brown. At this time, you need to peel the tomatoes, which will be easier if you pour boiling water over them in advance.
• All vegetables, except beans, are placed in a pan and boiled until soft. After this, they need to be pureed using a blender.

• Beans and all other spices are added to the puree, mixed and put back on the stove. Bring to a boil and add a teaspoon of vinegar.
• Beans and tomatoes are placed in ready-made and clean jars and closed with lids. It is necessary to leave the preservation to cool.
• Beans with tomatoes are great for pasta, bean lobbies, other side dishes for the table.

Canning Fresh Beans

Products for cooking:

• half a kilogram of fresh beans;
• a couple of grams of horseradish root;
• 55 grams of fresh dill;
• 55 grams of parsley;
• two tablespoons of salt;
• a tablespoon of sugar;
• 55 milliliters of vinegar;
• black pepper and other spices to taste.

Green beans need to be fried in a frying pan with oil added. If the pods are very large, they can be cut in half. While the beans are cooking, it's time to make the marinade. To do this, add sugar and salt to boiling water and put it on the stove. Boil for ten minutes, then add vinegar.

Prepare sterilized jars in advance, place pods on the bottom, add herbs and other spices on top. Next, the marinade is poured in, the container is covered with lids and boiled in a water bath for half an hour. After this, you need to roll it up and let it cool upside down in a cool place in a thick blanket.

Green beans are a special product that everyone agrees nutritional properties looks like regular red or white. But it differs in taste, which allows you to add it to even more variety of dishes.

Beans in an autoclave

An autoclave is a device that makes it possible to easily and simply prepare food for the winter. If you use it for the right purpose, the result will be especially stunning and pleasant.

Ingredients for one liter jar:

• one hundred grams of beans;
• one hundred grams of carrots;
• one hundred grams of onions;
• fifty grams of bell pepper;
• fifty grams of vegetable oil;
• three hundred grams of tomato juice or sauce;
• a teaspoon of salt and sugar;
• a tablespoon of vinegar.

First you need to soak the beans for five hours, then put them in boiling water. At this time, prepare the vegetables: carrots are finely grated, onions and other products are cut into small cubes. When the beans are ready, they need to be poured with tomato juice and placed on the stove, adding all the spices and chopped carrots, onions and peppers.

Cook for half an hour until the whole mass becomes soft. In the last five minutes, add vinegar and mix everything well. The finished beans are sent to sterilely clean jars, rolled up with lids and placed in an autoclave. At one hundred degrees, the dish should be ready in twenty minutes. An autoclave is an ideal and easy way to prepare canning in jars for the winter.

Which one is better for preservation?

Since there are many types of legumes, you need to know which ones to use for canning. White and red beans are the most common types, but each has its own advantages and disadvantages. Red beans are denser when cooked and remain the same when you open the can. White is lower in calories than dark, it is also a little softer, it is easy to make puree, stew and borscht from it. The difference between them is very small, and the cooking process is almost the same.

What are the benefits of canned beans?

To preserve the product for a long time, it is customary to preserve it in jars, after which they obtain especially tasty, nutritious and aromatic dishes. With this method of harvesting, beans retain all their beneficial properties, vitamins and minerals by more than 50 percent.

It is especially low in calories and is suitable for people who follow a dietary diet. Beans improve digestion, heart function, normalize your own heart rhythm, and increase the elasticity of blood vessels and capillaries. Excellent for atherosclerosis, stimulates the kidneys and liver, and is good for the urinary system. It is actively used in cooking, where animal products are dispensed with.

Beans and other legumes are a godsend in the culinary world, containing a large amount of useful substances, vitamins, minerals, proteins and other things. It is so easy to prepare that any novice cook can easily complete this task at home. In addition, this preparation is much better than store-bought. Bon appetit!

Winter bean salad is very tasty. Recipe:

ingredients: beans - 800 grams; bell red pepper - 2.5 kilograms; tomato juice-2 liters, carrots - 1 piece; sunflower oil - 1 cup; vinegar - 9% - 250 milliliters; salt and sugar to taste.

Method of preparation: boil the shelled beans until tender, grate the carrots, cut the pepper into strips, and mix tomato juice, oil and vinegar in a saucepan. Bring the pan with the mixture to a boil, add grated carrots and cook for 15 minutes, then add pepper strips and cook for 15 minutes, and lastly add boiled beans, salt and sugar to taste. After mixing everything thoroughly, cook for another 15 minutes, then put it hot into jars and roll up.

You can make a salad out of the beans, you can pickle them in jars, or you can even freeze them.

It all depends on how you plan to use them in the future.

Recipe for pickling peas:

For the marinade (for one and a half liters of peas):

The marinade is boiled for 15 minutes, poured into sterilized jars of peas and rolled up. Everything is very simple!

Besides drying beans, I also make original dish of them. Boil the beans until fully cooked. While they are cooking, I prepare other ingredients: I cut the tomatoes into slices and put them on a small fire to simmer, for this I have a copper basin that I inherited, I don’t know how old it is. While the tomatoes are stewing, I peel and cut the carrots into strips, into circles, whatever you like. Sauté carrots in vegetable oil until soft. I do the same with onions, the main thing is to saute the onions and carrots separately. Now you can mix the vegetables, in stewed tomatoes I put beans, carrots, onions, salt, sugar, ground black pepper, bay leaf and vinegar (proportions for your personal taste), boil for 10 minutes and put in sterilized jars, seal tightly, wrap until completely cool, then put in the refrigerator. You can store it in the cellar at least until spring, if you don’t eat it earlier.

Preparing beans for the winter is very easy.

They will be much tastier with tomato sauce.

You need to boil the beans and then simmer them with tomato sauce.

And then roll it into jars after adding salt and pepper.

Yes, they write it correctly here. Most The best way bean preparation is drying.

Moreover, they need to be tossed often and dried in the light. And sometimes it happened that they spoiled and became moldy.

And then these black and white ones (separately, they taste better) should be stored in a cotton rag. bag. They hang in the closet like that. And when you want to cook them, you need to soak them for a whole day, otherwise they will cook for a hundred years.

By the way, they are very filling, give a lot of energy, apparently due to the huge amount of protein, it’s not for nothing that the cowboys of America on their ranches love beans so much, and then tirelessly ride on the backs of wild mustangs.

You can, of course, experiment, and like the Koreans and Chinese, ferment it like soybeans.

But we don’t have that thousand years of experience, and beans aren’t exactly soybeans.

Pickled beans are very tasty. A wooden tub is best suited for these purposes; if you don’t have one, you can get by with an ordinary three-liter jar.

So, we place the beans in a tub in layers, on top of each layer - hot pepper pods, bay leaves, dill, currant leaves, in general, any spices, coarse coarse salt will do.

Separately cook the marinade. Boil hot peppers (determine the proportions based on the size of your container) in vinegar, wait until the marinade has cooled and pour over the prepared beans.

It is good to seal the container or close it well so that no air gets in and leave it in the cold for several months. It is advisable to shake it from time to time so that everything marinates well.

Beans can not only be consumed immediately after being picked from the plant, but also stored for the winter.

In winter, this nutritious product will come in handy.

The beans can be dried, frozen and prepared as a salad.

To freeze beans, you must first remove them from the shells, blanch them in boiling water for several minutes, let them cool and dry. Next, put it into bags and put it in a storage container. freezer.

To dry, the bean pods are sorted, the thick vein (coarse fiber) is removed, washed and cut into 23 cm pieces.

Then these pieces of beans must be blanched for 34 minutes in boiling water. This is followed by cooling and drying. The last stage is drying the beans on a baking sheet in the oven at a temperature of 60-70C for 5-6 hours, stirring occasionally.

Nowadays, sitting on boba is not considered a sign of poverty, so we can safely prepare them for the winter and for any time of the year. They can be preserved in tomato sauce or mixed with other vegetables. There are several methods of preparation: drying, freezing, canning, fermentation, sterilization. Detailed instructions can be found on this website. And I'll give you an example delicious recipe canning beans:

We always had them just in an old tureen. Dad always put them there, and in the spring Mom took out, of course, a smaller quantity, and planted them in the garden. They believed that beans should be planted so that the soil was better. In winter, sometimes, Mom I prepared various dishes from these beans. How exactly to store them and where, to be honest, I don’t know. Preparing them for the winter is as easy as shelling pears, just let them dry a little and that’s it.

I believe that it is better to dry the beans for the winter. To do this, you need to clean the harvested crop and dry the seeds. And it takes up little space, and you can then cook whatever you want from them. I prefer not to make bean preparations. You can, of course, make beans in tomato sauce, but you can make it later, if necessary.

Beans are a source of vegetable protein and fiber. To preserve their taste, aroma and beneficial properties, we suggest freezing them for the winter. It will take you about half an hour to prepare a kilogram of beans. You can prepare several servings at the same time. Once you try freezing rather than drying beans, you will never want to dry them again.
How to freeze beans at home - detailed instructions

Ingredients:
- beans
- water.




Remove the young beans from the pods, place in a colander or sieve, and rinse under cool running water.




Bring water to a boil, place the beans in it for three minutes, then remove with a slotted spoon. While the beans are cooking over high heat, prepare ice water. Pour cold water into a deep bowl and add enough ice.




Immediately place the beans from boiling water into ice water.




Place on paper towels or regular waffle towels. The main thing is that the towels do not leave lint. Dry for 10-15 minutes.




Then place into freezer bags. This needs to be done in portions. Don't take big bags. Place the packaged beans in the freezer and be sure to label the date when frozen so you can eat healthy and delicious frozen beans. Over time, they lose their taste.




Advice for those who decide to freeze young beans for the winter:
Beans, like all other foods that you will freeze for the winter, should be stored in portioned bags. One package at a time. There is no need to open them, take out half and reseal them.
Be sure to sign the freezing date. Frozen young beans are stored at a temperature of minus 18 for 10 months without losing their beneficial properties.
For storage it is best to use vacuum bags. If there are none, take regular ziplock bags and release as much air as possible. As a last resort, you can take plastic bags and tie them in a knot. But don’t forget, one package is one serving.
To remove as much air as possible from a ziplock bag, you can use a cocktail straw. Insert it, close the lock, suck out the air, remove the tube and seal the small hole.




Re-freezing beans is unacceptable.
Before cooking, do not defrost young beans; add them frozen 10 minutes before they are ready.
The same is possible. You just can’t get it out of boiling water with a slotted spoon. There you will have to drain the water through a sieve. Cook peas for 2 minutes.