Bean salad for the winter - 10 delicious recipes

Winter canned bean salads are a light and tasty dish during the cold season, which can be served as an addition to dinner or as an appetizer for a festive table. There are many options for combining beans with other vegetables, so you can easily choose a recipe to your liking.

Delicious bean salad for the winter in jars

A classic bean salad for the winter includes several mandatory components - beans themselves, white or red, carrots, tomatoes and bell peppers. By varying the amount of ingredients, you can create flavor combinations for yourself - quickly and easily.

Cooking time: 1 hour 20 minutes.

Cooking time: 15 min.

Servings - 6.

• 
  Before cooking, the dried beans must be soaked in cool water overnight, and then drained, poured fresh and cooked almost until tender.
• 
  Grate the carrots. To do this, you can take a coarse grater or a food processor.
• 
  Twist the tomatoes into a meat grinder, chop the peppers to your liking - into strips or cubes.
• 
  Put the chopped vegetables in a heat-resistant container, season with salt and sugar and cook for about half an hour after the mixture boils.
• 
  Then put the beans and the required amount of vinegar in the salad, mix and cook for another 30 minutes. Arrange the finished snack in sterilized jars and close tightly. Delicious beans with vegetables are ready!

Canned salad with beans and vegetables for the winter

In addition to beans, this preparation includes tomatoes, onions, bell peppers and carrots. Garlic adds piquancy, but if you want maximum pungency, it is better to add ground chili during cooking.

Cooking time: 45 min.

Cooking time: 15 min.

Servings - 4.

Ingredients:

• Beans (dry) - 700 gr.
• Bulb onions - 600 gr.
• Carrots - 500 gr.
• Tomato - 2.5 kg
• Sweet pepper - 1 kg
• Garlic - 3 heads.
• Vegetable oil - 150 ml
• Salt - 2 tbsp. l.
• Granulated sugar - 3 tsp
• Acetic essence 70% - 1 tbsp. l.

Cooking process:

1. Sort the beans and hold them in water for about 12 hours, and then boil until half cooked. After it boils, the water must be drained, and then boiled to the required state.
2. Peel and chop the carrots, onions and peppers at random - into cubes or strips of approximately the same size.
3. In a large skillet or stewpan in vegetable oil, sauté the onions for about 5 minutes, then add the carrots there and continue cooking for another 5 minutes, then add the bell peppers and simmer for another 5 minutes.
4. We pass the tomatoes through a meat grinder, if desired, filter them to make juice, or add together with large fractions. Add the tomato mass to the pan to the vegetables and cook for another 5 minutes.
5. Add strained beans to the rest of the ingredients, salt, add sugar and simmer in tomato sauce for about 5 minutes. Then add the vinegar essence, mix well so that it is distributed, and heat for another 5 minutes. We spread the resulting fragrant salad in jars and close tightly.Such a blank is stored for about a year if kept in a cool place.

Bean and tomato salad for long storage

Tomatoes with beans are the perfect combination for a hearty snack that also gets a particularly mouth-watering flavor thanks to the spices. It is important to monitor the degree of readiness of the beans: it is better not to cook them at the initial stage, so that they then reach with the tomatoes and do not lose their shape.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings - 2.

Ingredients:

• Beans - 500 gr.
• Onions - 5 pcs.
• Tomato - 1 kg
• Ground black pepper - 0.5 tsp.
• Ground allspice - 1 tsp
• Salt - 1.5 tbsp l.
• Bay leaves - 5 pcs.
• Vegetable oil - 2 tbsp. l.
• Acetic essence 70% - 1 tsp

Cooking process:

1. The beans must be sorted out a day before the start of cooking, remove debris and spoiled beans, and then pour water in a 1: 2 ratio and leave for 12 hours.
2. Drain the water in which the beans were soaked, add fresh and boil the beans until they become al dente.
3. Cut the onion into small cubes and fry in oil until it acquires a pleasant golden hue.
4. Remove the skin from the tomatoes in any convenient way, and then turn the vegetables into puree. To do this, you can use a meat grinder or blender. Put the mass on fire, lightly salt and cook over low heat until it begins to thicken, and then add the onion and simmer for 10 minutes.
5. Pour the spices into the tomato paste, warm them up for about 5 minutes and put the beans in the same place. Cook the salad for another 30 minutes, and at the very end of cooking, pour in the required amount of vinegar essence.
6. Transfer the finished product into jars of suitable volume and close tightly. You can store the workpiece at room temperature, for example, in the closet, so that direct sunlight does not fall.

Step-by-step recipe for making salad with beans and peppers for the winter

Beans and bell peppers are often combined in the preparation of hot dishes, but these vegetables also get along well in cold snacks. It turns out not only a nutritious dish, but also containing many vitamins and nutrients.

Cooking time: 2 hours.

Cooking time: 15 min.

Servings - 4.

Ingredients:

• Beans - 1 kg
• Tomato - 1.8 kg
• Sweet pepper - 800 gr.
• Bulb onions - 800 gr.
• Table vinegar 9% - 80 ml
• Vegetable oil - 1 tbsp.
• Granulated sugar - 250 gr.
• Salt - 3 tbsp. l.

Cooking process:

1. Boil the beans for about 2 minutes, and then soak in cool water for 8 hours. Then, put on fire again and cook without adding salt until it becomes soft.
2. Peel and onion, cut into small cubes and fry in oil.
3. Turn the tomatoes into mashed potatoes. You can twist them in a meat grinder or grind them in a blender.
4. Put the prepared food in a heat-resistant container, add half of the salt, butter and sugar. Stir well and cook over low heat for about an hour. At the end, pour in the vinegar and add the rest of the salt and sugar.
5. Arrange the salad in small glass containers and seal tightly. Bon Appetit!

How to prepare Greek salad with beans for the winter?

A spicy, moderately spicy appetizer will be perfect, by the way, on a festive table or as a side dish for meat or fish dishes for dinner. In addition, such a dish is recommended for fasting: hearty and rich in nutrients.

Cooking time: 55 min.

Cooking time: 15 min.

Servings - 4.

Ingredients:

• Beans - 1 kg
• Tomato - 2 kg
• Carrots - 500 gr.
• Bulb onions - 500 gr.
• Bulgarian pepper - 500 gr.
• Vegetable oil - 250 ml
• Granulated sugar - 0.5 tbsp.
• Salt - 1.5 tbsp l.
• Garlic - 3 heads
• Hot red pepper - 2 pcs.
• Acetic essence - 1 tsp

Cooking process:

1. Red or white beans, pre-soaked for several hours, must be boiled until half cooked.
2. Fry as for carrot and onion broth. If you cut them finely, the salad will be richer in taste.
3. Cut the tomatoes into halves and cut each into slices. Grind the bell pepper into medium-sized strips.
4. Fold vegetables, salt and sugar in a saucepan of a suitable size, add vegetable oil and simmer for about 30 minutes. 5 minutes before cooking, add chopped garlic and hot pepper, as well as the specified amount of vinegar essence.
5. Mix the resulting salad well and arrange in jars. After the closed jars have cooled, rearrange the blanks in the cold.

A simple and delicious recipe for making beans with mushrooms

Mushrooms in combination with beans make the snack as nutritious as possible. Such a salad can successfully replace a full dinner. A more aromatic preparation is obtained with forest mushrooms, but it will be no less tasty if you use champignons or oyster mushrooms.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings - 2.

Ingredients:

• Red beans - 300 gr.
• Mushrooms (forest, champignons, oyster mushrooms) - 700 gr.
• Tomato - 600 gr.
• Bulb onions - 4 pcs.
• Parsley - 1 bunch.
• Granulated sugar - 30 gr.
• Salt - 20 gr.
• Black peppercorns - 5 gr.
• Vegetable oil - 100 gr.

Cooking process:

1. Pre-hold the beans in clean water for at least several hours so that they swell and cook faster.
2. Cut the mushrooms into medium-sized pieces, boil for about 5 minutes and then fry. Champignons can be immediately placed in the pan without additional heat treatment.
3. Add chopped onions to the mushrooms and fry for 5-7 minutes, then add the beans.
4. Grind the tomatoes in a meat grinder or in a food processor, transfer the resulting puree to mushrooms, beans and onions and simmer for about 25 minutes.
5. 5 minutes before the end of cooking, pour in the vinegar, add spices, salt and sugar, and chopped parsley. Mix everything, warm up for another 5 minutes and put in jars. Enjoy!

Delicious salad with beans and cabbage for the winter

Beans and cabbage are often prepared as a full-fledged meal for dinner, especially during the fasting period. At the same time, even in cold form, such a salad will appeal to households. Pickled cucumbers give the dish a special taste and piquancy.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings - 2.

Ingredients:

• Red beans - 700 gr.
• White cabbage - 500 gr.
• Cucumber - 300 gr.
• Tomato - 700 gr.
• Carrots - 3 pcs.
• Chopped dill - 100 gr.
• Sweet pepper - 3 pcs.
• Salt to taste.
• Ground black pepper - to taste.
• Table vinegar 9% - 100 ml
• Vegetable oil - 80 ml

Cooking process:

1. Cook the beans soaked for 8 hours in advance so that they are almost ready, but not boiled.
2. Cut the cabbage into thin slices and fry in oil.
3. Soak the cucumbers in cold water for a couple of hours, and then cut into half rings, also do with the pepper, but do not soak it first.
4. Chop the carrots, as convenient, cut the bell peppers into slices, and then cut each into 4 pieces.
5. Peel the tomatoes and cut into slices, then purée and heat over low heat until thicker. Put vegetables in tomato paste and simmer for 20 minutes.
6. At the end of cooking, season to taste and add dill. Transfer to jars, sterilize them in a large saucepan for 15 minutes, then close tightly and store them in the cellar or basement.

Homemade bean and eggplant salad

Eggplants perfectly complement the taste of beans and give the dish a mushroom flavor. This option is suitable for those who want a spicy taste, but without mushrooms. Simple, original and satisfying.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings - 2.

Ingredients:

• White beans - 300 gr.
• Eggplant - 1 kg
• Tomato - 800 gr.
• Vegetable oil - 200 gr.
• Table vinegar 9% - 50 ml
• Granulated sugar - 120 gr.
• Salt - 50 gr.

Cooking process:

1. Rinse the beans, immerse in boiling water for 3 minutes, and then transfer to cool water and leave for 10 hours. Boil the soaked beans until cooked, but leave whole, without boiling.
2. Cut the eggplants into slices, sprinkle with salt and leave for 15 minutes to remove the bitterness. Then rinse, dry and cut into cubes.
3. Peel the tomatoes and mash them using a blender or meat grinder.
4. In a deep saucepan or frying pan, fry the pieces of eggplant, add tomato puree and beans there, simmer for 20 minutes, and 3 minutes before the end of cooking, add sugar, salt and vinegar.
5. Arrange the resulting salad in jars and store in a cold place. Bon Appetit!

Lobio from beans in jars for the winter

A popular Georgian bean dish that has rightfully earned love all over the world. Lobio is prepared quite simply, and carefully selected Caucasian spices and fresh cilantro will give it a special taste.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings - 4.

Ingredients:

• White beans - 3 tbsp.
• Tomato - 2 kg
• Onions - 2 kg
• Granulated sugar - 0.5 kg
• Salt - 1 tbsp l.
• Vegetable oil - 150 ml
• Garlic to taste.
• Caucasian spices (hops-suneli, utskho-suneli) - to taste.
• Cilantro - 1 bunch.

Cooking process:

1. To prepare lobio for the winter, use beans soaked in water for 2 hours. After that, the beans should be boiled in unsalted water for 40 minutes until they soften.
2. Wash the tomatoes, remove the stalk and cut into arbitrary pieces, so that it is convenient to puree them.
3. Transfer the tomato mass to a deep saucepan, season to taste and simmer, stirring with a wooden spoon or spatula, until it thickens.
4. Chop the onion very finely and lightly fry separately.
5. Add beans and onions to the tomato paste. If necessary, add to taste, add finely chopped garlic and cilantro. Put the finished dish in jars and seal.

How to cook beans in tomato sauce for storage in jars?

An easy homemade recipe that requires beans and tomatoes, as well as spices and seasonings. By adding spices to your taste, you can make an original and tasty salad for the winter, which can be used as a cold appetizer, bean soup based on it, or served as a side dish for meat, or warmed up.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings - 4.

Ingredients:

• Beans - 1 kg
• Tomato - 2 kg
• Salt - 1.5 tbsp l.
• Granulated sugar - 5 tbsp. l.
• Table vinegar 9% - 3 tbsp. l.
• Garlic - 4 teeth.
• Fresh hot pepper - 1 pc.
• Spices (coriander, dill, cumin) - to taste.

Cooking process:

1. Pour the beans with water and let stand for several hours, you can overnight to get rid of harmful substances in the beans. Cook the beans without adding salt, until they become soft, but also boiled down.
2. Remove the skin from the tomatoes, chop them arbitrarily and mash them in puree. This is easy to do with a blender or meat grinder.
3. Pour the tomato mass into a heat-resistant container and cook for about 20 minutes to thicken the puree. After that, once again break through the mass with a blender or grind with a sieve so that it is more homogeneous.
4. Put the beans in the resulting sauce, season, add spices and check that the taste is balanced. Cook the beans for another 20 minutes in the tomatoes.
5. Transfer the resulting workpiece to jars, close and store in the cold. Bon Appetit!