Recipe for bean salad with vegetables for the winter

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Beans are a very satisfying and he althy legume widely used in cooking. Not only first and second courses are prepared from it, but also all kinds of preservation. Today's publication presents an interesting selection of simple, but very interesting recipes for vegetable salads with beans for the winter.

Basic option

Preservation made in accordance with the technology described below has a rich aroma and pleasant taste. In the future, it can be used not only as an independent snack, but also as an additive for soups or stews. For its preparation you will need:

• Kilo of beans.
• 4 bulbs.
• 3 kilos of juicy tomatoes.
• 200 milliliters of refined vegetable oil.
• Pair of bay leaves.
• Allspice and black peppercorns, 10 pieces each.
• Sugar and s alt (to taste).

Before you start cooking bean salad with vegetables for the winter, the beans are poured with cool water and leftfor at least eight hours. After that, they are thoroughly washed under the tap and put in a saucepan. Four liters of water are poured there and all this is sent to the stove. The beans are s alted, sweetened, boiled until cooked and thrown into a colander.

In a separate container, fried onions and ground tomatoes are combined. Boiled beans and spices are also loaded there. All mix well and cook on very low heat for about half an hour. To save a salad with beans and vegetables for the winter, it is laid out still hot in a sterilized container, rolled up, completely cooled, wrapped in a blanket, and put into the cellar.

Variant with bell peppers and carrots

The blank made according to this recipe has a pleasant, slightly sweet aftertaste and a rich rich aroma. She will perfectly "overwinter" without losing her original qualities. Plus, it will be a great addition to hot meat dishes or serve as a good base for soup. To stock up on a winter salad with beans and vegetables, you will need:

• 2.6 kilograms of juicy ripe tomatoes.
• 3 tbsp. spoons of s alt.
• Kilo of beans.
• Glass of sugar.
• One kilogram of carrots and sweet peppers.
• 600 ml of vegetable oil (refined is better).
• Teaspoon of table vinegar.
• Ground pepper.

Washed vegetables are peeled and chopped. Carrots are rubbed on a grater, tomatoes are ground in a meat grinder, and peppers are chopped into thin strips. All this is combined in volumetricthick-bottomed pan, in which there is already washed beans, s alted, sweetened, peppered, poured with vinegar and sent to the stove. Prepare the future salad on low heat for at least two hours, not being lazy to stir occasionally. After that, the hot mass is transferred to sterile containers, rolled up and put away for storage in the pantry.

Variant with tomato paste

We draw your attention to another simple salad recipe with beans and vegetables. It is interesting in that it involves the use of ready-made tomato paste. Therefore, you do not have to spend extra time processing tomatoes. To stock up on such preservation you will need:

• A half a kilo of beans and onions.
• 150 milliliters of refined vegetable oil.
• 500 grams of juicy carrots.
• A couple of large spoons of sugar.
• 750 milliliters of drinking water.
• 700 grams of bell pepper.
• 250 milliliters of tomato paste.
• S alt and spices.

The washed beans are poured with cool water and left for at least eight hours. Then the liquid is changed to clean and the beans are sent to the stove. Boil it over low heat for no longer than an hour.

In order not to waste time, you can do vegetables. They are peeled, washed and cut into arbitrary pieces. Then they, together with half-finished beans, are laid out in a large saucepan, poured with tomato paste diluted with drinking water, brought to a boil, seasoned with spices and simmered on the stove for about forty minutes. Tosave bean salad with vegetables for the winter, it is still hot packaged in sterilized liter jars, rolled up with metal lids, cooled, wrapped in a blanket, and put away in the cellar.

Eggplant variant

This hearty, moderately spicy appetizer has a bright, presentable look. Therefore, it is not a shame to serve it to the festive table. For its preparation you will need:

• 250 grams of beans.
• 3 large meaty peppers.
• 750 grams of eggplant.
• Pair of carrots.
• 250 milliliters of tomato paste.
• A small head of garlic.
• 750 milliliters of water.
• A couple of hot peppers.
• 100 milliliters refined sunflower oil.
• 3 bulbs.
• 40 milliliters of 9% vinegar.
• S alt and sugar.

Grated carrots, beans, onion half rings and slices of bell and hot peppers are put into a large saucepan. Eggplant cubes soaked in s alted water, chopped garlic, spices, sugar, vegetable oil and diluted tomato paste are also sent there. All this is boiled over low heat for at least half an hour. Then vinegar is poured into a common pan and the stove is turned off. To keep the bean salad with vegetables for the winter, put it in a sterile container, roll it up and cool.

Mushroom variant

An appetizer made using this technology can be an excellent side dish for hot meat or fish dishes. It is perfectly stored for quite a long time without losing itsvaluable qualities. For its preparation you will need:

• A pound of white beans.
• 700 grams each of carrots and mushrooms.
• 4 large spoons of sugar.
• 1.5 kilograms of tomatoes.
• ½ cup vegetable oil.
• 1, 5 tbsp. spoons of s alt.
• ¼ cup 9% vinegar.
• A couple of black peppercorns.

To cut down on the time we spend canning a salad with beans and vegetables, the beans are soaked in cold water the night before. In the morning they are boiled over moderate heat, and then thrown into a colander.

In a large bowl, put mashed potatoes made from tomatoes, chopped carrots and chopped mushrooms. All this is seasoned with s alt, vegetable oil, sugar, spices and sent to the stove. After a quarter of an hour, beans are loaded into the total mass and boiled for another 30 minutes, after which vinegar is poured in and the fire is turned off. To keep the bean salad with vegetables for the winter, it is transferred to prepared jars, rolled up and covered with a blanket. Completely cooled glass containers are removed to the pantry or cellar.

Zucchini variant

This light salad is almost all vegetables. Therefore, it can be offered even to those who follow their figure. Those who do not have problems with being overweight can use it with any meat dish. To prepare this preservation you will need:

• 3 kilos of zucchini.
• 500 gr. main ingredient.
• 200 ml sunflower oil (refined recommended).
• 700 grams of bell pepper.
• 4 large spoonsrock s alt.
• 1.5 kilograms of juicy tomatoes.
• 4 tbsp. l. vinegar.
• 150 grams of sugar.
• 100 g of garlic.

Tomatoes are ground in a meat grinder, seasoned with chopped garlic, s alt, sugar and spices. All this is placed on the stove and brought to a low boil. Chopped vegetables, boiled beans and vegetable oil are carefully immersed in a barely gurgling liquid. All this is simmered on a small fire for about forty minutes, poured with the right amount of vinegar, packaged in a sterile container and rolled up.

Variant with white cabbage

This hearty salad is considered an excellent source of vitamins needed in winter, so caring housewives tend to stock up on them for the winter. For its preparation you will need:

• 5 kilos of ripe meaty tomatoes.
• A couple of glasses of beans.
• One kilogram of carrots and white cabbage.
• Three art. sunflower oil.
• A couple of kilos of onions and bell peppers each.
• floor art. table vinegar.
• Sugar and s alt (to taste).

In a deep container, combine ground tomatoes, chopped vegetables, granulated sugar, vegetable oil and kitchen s alt. All this is brought to a boil and kept on fire for 20-25 minutes. Then boiled beans and vinegar are added to the bubbling mass. All this is cooked for another ten minutes and transferred to sterile jars.

Hot pepper variant

We offer yourattention to the simplest recipe for a salad with vegetables and red beans, which even a beginner can handle. For its preparation you will need:

• A pound of onion.
• 900 grams of beans.
• Hot pepper (a couple of pods is enough).
• 2, 3 kilograms of tomatoes.
• Glass of sugar.
• 900 grams of sweet pepper.
• S alt 3 tbsp. l.
• One and a half st. vegetable oil.
• Vinegar tsp

Process Description

Beans soaked in the evening are boiled in clean water and thrown into a colander. In a separate container, ground tomatoes, s alt, sugar and refined vegetable oil are mixed. All this is sent to the stove and boiled for half an hour.

Then, the beans are loaded into the boiling mass and continue to simmer on a small fire. After another 30 minutes, fried onions, bell and hot peppers are sent to the tomato mixture.

All boil together for about a quarter of an hour. At the very end, vinegar essence is poured into the bubbling vegetable mass and after five minutes the stove is turned off. Hot salad is laid out in a sterile container, rolled up with metal lids, covered with a blanket and cooled. After the cans have completely cooled down, they are stored in a pantry or cellar.