Methods for preparing and consuming beans for the winter, TOP 10 recipes and contraindications

Bean preparations for the winter are extremely nutritious and useful during the season when the body lacks vitamins. In addition, many value legumes for their taste and the variety of dishes with which they are combined.

Benefits of legumes

Legumes contain many substances useful to humans: vitamins C and PP, iron, magnesium, phosphorus, potassium and calcium.They stimulate digestive processes due to the large amount of fiber in their composition and improve intestinal microflora. Plant protein from these crops takes part in the construction of new cells, although not as actively as animal protein.

Beans stabilize cholesterol and blood sugar levels and hormonal levels. Eating them strengthens blood vessels and the heart, improves memory. They are also recommended for diabetics, since carbohydrates from beans are absorbed without the release of insulin.

The stable presence of legumes in the diet has a positive effect on the immune and nervous systems. However, it is not recommended to eat beans daily and use them as main dishes: they are quite heavy food.

Who should not eat it?

Although legumes are certainly beneficial for the body, they must be cooked properly. Otherwise, they release toxic substances that are dangerous to humans.

For certain groups of people, there are contraindications to including beans in the diet. These are patients with hepatitis and pancreatitis, gout and gastrointestinal disorders. Legumes can also be a difficult food for older people and people with pancreatic diseases.

The oligosaccharides contained in these crops are quite difficult to digest, and therefore lead to increased gas formation even in healthy people. Various carminatives, which are often included in bean recipes, soften the effect of flatulence.

Delicious recipes for the winter

Many housewives believe that home conditions are extremely favorable for creating all kinds of preparations: all the devices are at hand, and the opportunity for creativity in the form of experimenting with ingredients opens up.

You can make each of the recipes below to find the one that suits you best.

Beans in tomato sauce

Homemade tomato sauce will decorate the appearance of the dish and add additional beneficial properties. Especially if you use your own grown vegetables.

Ingredients for preservation:

• 1 kilogram of beans of any variety;
• 500 grams of onion;
• 1 small carrot;
• half a glass of sunflower oil;
• 5 kilograms of tomatoes;
• salt, sugar, spices at least 1 teaspoon each.

1. Soak the beans for 5 hours, then cook. Under no circumstances should they be overcooked.
2. Prepare fried onions and carrots. Fry until golden brown.
3. You need to make sure that there is no peel left on each tomato. To do this, cut the tomatoes into small pieces or grind them in a blender.
4. Transfer the roast to a pan, add oil and add tomatoes. Stir and heat for 20 minutes.
5. Immerse the beans in the resulting mass, add salt and sugar. Bring to a boil and transfer to pasteurized containers.
6. Slowly cool the workpiece under a woolen blanket. This way it will cool evenly.

In tomato paste

This recipe saves time because you don't need to prepare the sauce, and you can use regular tomato paste from the supermarket.

Prepare:

• 1 kilogram of beans;
• 1 small package of tomato paste;
• 300 grams of carrots;
• 3 small onions;
• 4 tablespoons vegetable oil;
• 2 tablespoons each of salt and sugar;
• 5 liters of spring or boiled water;
• 5 teaspoons ground pepper.

1. Boil the washed beans with sugar and salt.
2. Prepare the carrot and onion fry, then pour in the water from the beans and the contents of the jar of tomato paste. After boiling, heat for another 15 minutes.
3. Add beans and oil. Boil, heat for another 15 minutes.Add spices, if desired.
4. Close the lids and put the inverted jars in the cellar.

Canned white beans

The beans in this snack retain all the important nutrients.

Required:

• 1 kilogram of white beans;
• 3 teaspoons salt;
• 2 teaspoons granulated sugar;
• 1 small pod of hot pepper;
• 10 pieces of allspice;
• 3 kilograms of tomatoes;
• 2 pieces bay leaves.

1. The soaked beans should be cooked but not overcooked. Cook on low heat along with 3 teaspoons salt and 2 teaspoons sugar. When cooked, transfer the beans to a colander.
2. Blanch the tomatoes and grind them with a meat grinder or blender.
3. Place white beans and tomato puree in a large bowl. Add spices, 1 teaspoon of salt. Heat for 30 minutes, a few minutes before the boil starts, throw the bay leaf into the pan.
4. The appetizer is ready. Now it needs to be put into containers and left until winter.

Red

A simple recipe for making canned red beans in your own juice.

Ingredients:

• 1 kilogram of red beans;
• 3 tablespoons of 9 percent vinegar;
• 500 grams of onion;
• half a glass of sunflower oil;
• 500 grams of carrots;
• 3 teaspoons coarse salt;
• 2 teaspoons granulated sugar;
• other spices as desired.

1. Soak the beans for 12 hours. Change the water several times during this procedure. Boil them with salt and sugar.
2. Fry onion rings with carrot slices in a frying pan for 10 minutes. Add just a little oil.
3. Pour out the remaining oil and pour over the beans. Heat for another 10 minutes after reaching a boil. 2 minutes before the end of cooking, add spices if desired.
4. Place the food in jars and roll up thoroughly. Ready!

Snack with added vegetables

Pickling legumes with vegetables is one of the most delicious appetizers on the everyday dinner table or at holiday gatherings.

The following components should be prepared:

• 5 kilograms of boiled beans of any kind;
• 500 grams of fresh bell pepper;
• 50 grams of fresh eggplants;
• 1 kilogram of tomatoes;
• 1 glass of sunflower oil;
• 3 tablespoons salt;
• 1 tablespoon sugar;
• 1 tablespoon of 9 percent vinegar;
• thyme, paprika, garlic to taste.

1. Cook the legumes according to the usual method with soaking.
2. Chop the tomatoes without peeling and place in a saucepan, add salt, sugar and oil. Heat for 20 minutes.
3. Add the prepared beans, and then the eggplant cubes. This is followed by another 15 minutes of cooking on medium stove power.
4. Chop the bell pepper into strips and add it to the mixture with vinegar. Boil. At the end, add spices as desired.
5. The savory preserve is ready! All that remains is to place it in pasteurized jars and screw the lids tightly.

Pickled beans

For this type of preservation, you can use green beans, since this is practically the only way to preserve the beneficial substances of this crop.

Pickling green beans is very easy because no additional sterilization is required.

After blanching, the pods are poured with boiling marinade.

Purchase in the store:

• 1 kilogram of green beans;
• 2 tablespoons salt;
• 3 teaspoons 9% vinegar;
• 2 tablespoons granulated sugar;
• 1 liter of spring water;
• 4 pieces of black pepper.

The calculation of components is given for a container with a volume of liter.

1. Wash the bean pods and remove the stalks and stems. Place in boiling water and then rinse with cold water.
2. Next, you need to decide in what form the beans will be marinated. You can leave it whole, or you can cut it in half, then a little more will fit into the jar. Chopped legumes are easy to add to salads.
3. Place the beans to the very edges in a sterile glass container.
4. It's time for the pickle. Fill the pan with a liter of boiled or spring water, add sugar and salt, add 3 tablespoons of vinegar and black pepper.
5. Boil the brine for 3 minutes. Pour it into the bowl with the beans and close. Wrap in cloth and wait to cool. For efficiency, it is recommended to turn the container upside down.

Lecho recipe with beans

Preparing lecho will take more time than conventional canned food, but it is an independent dish that completely replaces meat products during the fasting period.

To create a delicious lecho with beans you will need:

• 5 kilograms of tomatoes;
• 1 kilogram of carrots;
• 1 kilogram of fresh bell pepper;
• 1 kilogram of any type of beans;
• 1 pod of hot pepper;
• 3 garlic cloves;
• 1 glass of sunflower oil;
• 1 kilogram of onion;
• 1 tablespoon coarse salt;
• 1 teaspoon sugar;
• 2 hours of pure time and the desire to make the best treatment.

• Soak the beans overnight. Boil it a little without reaching readiness.
• Remove skins from tomatoes. You can cut the lower parts of the fruit and then blanch: the skin will be easier to remove. Shape the vegetables into cubes.
• Place beans and tomatoes in a bowl or cauldron. Simmer for 20 minutes.

• Wash and peel the onions and carrots, chop them finely. Discard onion and garlic skins. Core the peppers. Chop all the vegetables.
• Pour oil into another bowl, add sugar and salt.Stir and put in all the cooked vegetables except for hot pepper and garlic. Simmer until the vegetables are ready.
• After 20 minutes, add the mixture of tomatoes and beans and vinegar to the resulting mass. Stir and add hot pepper with garlic cloves. Boil.
• Pour into jars with iron lids.

Bean caviar

Served with crispy croutons or on sandwiches with greens.

To create bean caviar you will need:

• 1 kilogram of beans;
• 1 jar of tomato paste;
• 1 kilogram of tomatoes;
• 500 grams of carrots;
• 1 kilogram of onion;
• salt, pepper 2 teaspoons;
• 1 package of vegetable oil;
• 4 bay leaves.

Thyme and paprika are also added to the recipe.

• Rinse the beans, place in a saucepan, and cover completely with water. Boil.
• When boiling, add salt and onion. Heat until beans are cooked.
• Turn off the heat, drain the liquid and rinse the beans in a colander with cool water. You can throw away the onion: it will no longer be useful.
• Grind the beans in a blender.

• Pour half a glass of sunflower oil into a cauldron, add onion cubes and grated carrots. Fry the onion until translucent.
• Finely chop or grate the tomatoes. The main thing is to get rid of the peel.
• Add bean mass, tomatoes and tomato paste to the roasting cauldron. Add salt and pepper. Stir and cook at 1/3 of the stove's maximum power until the caviar reaches a thick texture.
• Transfer the caviar into small jars. Lay a towel on the bottom of a large pan and place jars on top. Add water to cover the jars by ¾ and boil. After boiling, heat for another 15 minutes.
• Cooled caviar can be stored.

Canned Green Beans

To preserve green beans, you will need very few components:

• green beans - 1 kilogram;
• spring water - 1 liter;
• coarse salt - 2 tablespoons.

1. Trim the ends of clean beans and cook until the pods are soft.
2. When the beans have cooled, place them in containers for preservation.
3. Pour the water left over from boiling the pods into the jars and roll up the lids.
4. Make a water bath and heat for 1 hour at boiling temperature.
5. Remove the containers and put them in the refrigerator. Serve with salt.

How to properly store legumes

Do not forget about the special storage conditions for preparations: always in cool, dark places, and immediately put open jars in the refrigerator.