How to can can beans at home? Preparations of legumes. Canning beans for the winter: red, white, green beans and asparagus

Beans are practically the only source of vegetable protein, a real godsend for the housewife on fasting days. The variety of varieties of this vegetable can be confusing. You should know that small, round white beans are the most sugary and delicious. When choosing it, you should give preference to beans from a new harvest - when cut, they have milky ripeness.

In hot weather, soaked beans can be stored in the refrigerator. When boiling, you need to taste them to achieve optimal readiness: undercooked ones will be difficult to chew, and overcooked ones will crumble into puree. The acidity of the tomatoes enlivens the neutral bean flavor.

Ingredients

beans – 1 kg
water – 2 l
allspice black pepper – 10 pcs.
salt – 3 tbsp. l.
sugar – 3 tbsp. l.
vinegar 9% – 50 ml.

Preparation

1. Sort the beans, throw away garbage and illiquid items. Soak the beans in cold water for 8 hours. Change the water in which it is soaked every three hours.

2. Pour the beans into the pan, pour water into it - 5 cm above the level of the beans.

3. Put the beans on the fire and cook for 40 minutes with the lid open, drain the water 10 minutes before they are ready.

4. Cook the beans in the marinade. To do this, add 2 liters of water, black allspice, salt, sugar to the beans and cook for another 15 minutes after boiling. At the last minute, add vinegar and turn off.

Place hot beans into jars and seal with lids using a canning key or vacuum seal. Turn the canned food over, check for the presence of air in the jars; if there is none, cover and leave until completely cooled for a day.

Store the preserves in a well-ventilated area away from sunlight and from units that emit heat. Shelf life - up to two years.

Preparing containers for preservation

Wash glass containers with cleaning or mustard powder and rinse generously under warm water. Sterilize by steam - 7 minutes, or in the oven - 15 minutes at a temperature of 150 degrees. A microwave oven can also be used as a sterilizer - pour 100 ml of water into a jar, set the timer for 3 minutes and remove with an oven mitt.

The elastic band on the lids should fit snugly against the side. Boil the lids in boiling water for 2 minutes or pour boiling water over them for 10 minutes - this will be enough to steam them.

Note to the hostess

1. Beans must be soaked in water - this will reduce their cooking time and the amount of oligosaccharides that are not digested and cause gas formation in the body. You should not soak it for more than 10 hours - the fermentation process may begin.

2. To make the beans tasty, you need to cook them properly: add a little vegetable oil to them - they will become tender. Do not stir the beans while they are cooking, otherwise the beans will become deformed.

3. To prevent the beans from darkening, you need to cook them with the lid open.

4. Beans have an incredible number of varieties, and many of their varieties differ significantly in density from the small white beans that were used in the preparation using the described technology. And although the initial boiling time cannot be increased too much, since the product will lose its shape, in some cases the heat treatment period will inevitably have to be extended by 7–10 minutes. Taking one bean out of the pan, letting it cool and testing how soft it has softened is the best solution.

5. This tasty, multifunctional, healthy preparation is good in all respects, but not for small children. You can introduce preschoolers to legumes, but not canned ones. Anything that is cooked for a long time, especially with vinegar and spices, is food for adults.

6. When the housewife discovers a whitish sediment in a jar of cucumbers or assorted tomatoes and cucumbers, she does not worry, knowing that such a phenomenon is natural. However, plaque or clumps that look like flakes in a container of beans are a worrying phenomenon. The filling should thicken and become slightly cloudy during storage, but always evenly. If the type of preservation changes in any other way, it should be thrown away. Stewing or boiling such products, trying to destroy dangerous substances, is a useless action. Poisoning from fermented beans is extremely serious.

Beans are a nutritious product that contains everything for vital activity, activity and energy. Why buy it in a store? Beans are quite suitable for canning for the winter at home. We offer you to master several simple recipes for canning beans and salads made from them.

Beans - the queen of beans

Latin America is considered the birthplace of beans, and there these beans are eaten everywhere, for breakfast, lunch, afternoon snack and dinner 12 months a year. In our country, red beans are not a staple food product, but this in no way detracts from their value.

Any side dish of beans will bring invaluable benefits to the body, because this grain is one of the ten healthiest foods. Red beans contain a luxurious set of vitamins, proteins and starch.

Beans are well suited for canning as an independent snack, but also as part of salads, in combination with other vegetables. We have selected for you the most informative, working recipes so that your preparations for the winter will bring a boost of energy and delight you with a wonderful taste.

Preparing delicious beans in homemade tomato sauce

Beans canned in tomato are a traditional dish that is used as a side dish. It is better not to buy it, but to prepare it at home, especially if the beans were grown on your own plot.

To prepare the food you need the following products:

1.2 kg red or white beans;
3 tsp salt;
2-3 onions;
1 kg. ripe tomatoes;
1 tsp table vinegar 70%;
black pepper, salt.

Advice. Beans suitable for harvesting for the winter should be without external damage, with a smooth, shiny surface.

Cooking steps:

The beans should be sorted and checked for bugs. Then put it in a saucepan with water. You need to cook until done. The beans are ready when they can be easily broken in half with a spoon.
Finely chop the onion and sauté in sunflower until soft.
Place washed tomatoes in boiling water for 1 minute. remove skin. Boil until tender, add salt and turn into puree, grinding with a blender.
Add beans, spices, onions and finely broken bay leaves to the prepared homemade tomato sauce.
Bring the delicious mixture to a boil, pour in vinegar. Spoon into prepared jars and seal.

Practical bean salad with vegetables for borscht in winter

Many people like to cook borscht with red beans, which add flavor to the dish and provide satiety to the person.

Attention! It has been proven that canned red and white beans retain up to 70% of their beneficial properties.

Ingredients:

1 kg. red or white beans;
1.5 kg. tomatoes;
the same amount of onion and pepper;
spices such as salt, pepper, sugar and bay leaf - according to your taste.

Cooking steps:

Soak red beans in water for 9-10 hours or overnight. They should swell and increase in size.
Grated and chopped vegetables, bring to readiness, frying in vegetable oil.
Wash the tomatoes, remove the skin by blanching and pass through a blender or meat grinder.
Combine 3 ingredients: boiled red beans, tomato and cooked vegetables.
Season the dish with sugar, salt, bay leaf and pepper.
You need to cook the mixture for 30 minutes. over low heat.
Roll the blanks into sterilized half-liter jars and close with lids.

And in winter all that remains is to open the lid and add the dish to the delicious red borscht.

Canning red beans with onions and carrots in their own juice

This recipe is step-by-step, adding ingredients gradually. Beans cooked in their own juice are a delicious snack with maximum preservation of nutrients.

Attention! The heroine of our publication, beans, is not cooked half-raw. It must be soaked in water and then boiled until completely soft to remove harmful compounds.

For preparation you will need:

1 kg. fresh red or white beans;
500 gr. onions and carrots;
250 gr. vegetable oil;
3 tbsp. table vinegar (9%);
spices - at your discretion.

Onions are cut into half rings, carrots into halves of circles

Step by step recipe:

It is necessary to soak the beans for 10-12 hours and during this time drain the old beans 2-3 times and add fresh water.
Then you need to cook the beans until they are fully cooked, but not so that they are mushy.
The onion should be chopped into half rings, and the orange root vegetable should be chopped into circles, cut in half. Place vegetables in a saucepan with heated vegetable oil and simmer for 20 minutes.
Add boiled beans to the vegetables. After 10 min. After boiling, season with spices, salt and keep on fire for another 2-3 minutes.
Place the delicious food in jars, sterilize them along with the contents and roll up the lids.

How to pickle beans for the winter

Marinated beans have an interesting, refined taste. This product is rarely seen on the market, so canning your own pickled beans is a great idea.

To implement the idea you will need:

500 gr. red or white beans;
1 l. water;
40 gr. salt, the same amount of sugar;
1 tsp table vinegar;
pepper, salt and other spices at your discretion.

Cooking steps:

Pour the washed beans into a saucepan, add filtered water and add all the available spices, including salt and sugar.
Cook over low heat until the beans can be broken apart with a spoon, about 1.5 hours.
Just before the end of cooking, add vinegar to the mixture.
It is recommended to seal it in jars while hot, then wrap it up and wait until it cools down. Beans prepared this way can be stored at room temperature.

Vitamin salad of red beans with eggplant for the winter

A hearty bean salad with vegetables is distinguished by the absence of vinegar. It’s better if you find a cauldron to prepare this salad, because vegetables stewed in such a container acquire an unusual taste.

Ingredients:

1 kg. young, smooth red beans;
1 kg each. each type of vegetables: tomatoes, eggplants, sweet peppers, onions, carrots;
100 gr. Sahara;
0.5 l. sunflower oil.
salt to your taste.

Beans with eggplants for the winter

Beans - based on their beneficial qualities for humans - can be placed in one of the first places. It includes a whole complex of vitamins, as well as carbohydrates and starch. Beans are added to a large number of dishes. It is placed in first courses, in all kinds of salads, and is suitable for snacks and as a side dish. Beans should be present in the diet throughout the year.

You can buy it all year round in supermarkets and markets. But purchased in a store, it does not contain all those useful vitamins for which housewives value it. In order to always have tasty and healthy beans on the table, they need to be prepared for the winter and preserved.

There are many recipes. One of them is harvesting green beans. Prepared in this way, it retains all its vitamins.

How to can canning green beans at home?

Let's look at the recipe.

Product composition:

green beans - five hundred grams;
parsley - five grams;
pepper - five peas;
cloves - three pieces;
horseradish - three grams;
dill - fifty grams;
salt;
sugar;
vinegar - fifteen milliliters.

Cooking beans

It is better to choose small bean pods, up to eight centimeters. The legumes should be firm and break with a crunch. The product must be free of damage and coarse fibers. Divide the bean pods into two or three parts. Simmer for about five minutes, combine with spices and place in jars. Now you need to prepare the marinade. Pour water into a bowl, add salt and sugar. The marinade should boil. Remove it from the heat, strain and add vinegar. Fill jars tightly filled with green beans with marinade. Place on the fire to sterilize and immediately roll up the lids. Cover the jars with a blanket. Homemade canned beans are ready.

Black Eyed Peas

This simple recipe will appeal to all those who like green beans and who often include them in their diet. But many housewives do not know how to can canning green beans at home. Thanks to this recipe, they had the opportunity to prepare their favorite product for the winter.

Ingredients:

green beans - one kilogram;
parsley - one hundred grams;
carnation - six flowers;
dill - one hundred grams;
allspice - twenty peas;
vinegar - one hundred milliliters;
cinnamon - four grams;
sugar;
salt;
horseradish root - three grams.

Preparation

Wash the beans. Sauté in vegetable oil for ten minutes. Cook small pods whole, and cut large ones into several pieces. Now you need to prepare the marinade. Bring the water to a boil, then salt and sugar it, mix everything and place on the fire again. After ten minutes, pour in the vinegar.

Place green beans tightly in clean jars. Place herbs and spices in each jar. Fill with marinade, cover with lids and sterilize for about thirty minutes. Then immediately roll up the lids, turn the jars upside down and cover well with a blanket. Leave to cool as is.

Canned green beans prepared according to this recipe at home are distinguished by the preservation of the greatest amount of vitamins and minerals.

Everyone knows about the benefits of beans. Eating legumes normalizes heart function, tidies up the intestinal microflora, and is also good for the kidneys and bladder. But few people know that when canned, legumes retain more than eighty percent of all their beneficial properties. How to can can beans at home? Recipes proven over the years will help with this.

Beans in tomato sauce

Required Products:

white beans - 1.5 kilograms;
three to three and a half kilograms of tomatoes;
sugar - three teaspoons;
a pinch of salt;
peppercorns - six to seven pieces;
hot pepper - half a pod;
bay leaf - two pieces;
spices to taste.

The legumes must first be washed well and left in water for five hours. Then drain the water and pour the beans into a large saucepan. Fill it with five liters of water, add salt and sugar and put on low heat. Be sure to stir the beans constantly to prevent them from burning. When the water boils, you need to cook the product for another forty minutes. The water in which the beans were cooked must be drained.

The next thing to do is prepare the tomato sauce.

Clean the tomatoes from dirt, remove the peel using boiling water and grind in a meat grinder. Pour the tomato mixture into the pan with the beans. Add pepper, cloves, spices. Place the pan on low heat and simmer for half an hour after it starts boiling. Add the bay leaf to the container five to seven minutes before the end of cooking.

Closing banks

Place beans in tomato sauce into prepared, pre-washed and sterilized jars and close with lids. Home-canned beans are ready for the winter. It can be consumed as a separate dish or in combination with others.

There are many different recipes for cooking beans. Soups and borscht are cooked from it, and used as an additive to salads. Legumes are also served as side dishes and, of course, they are prepared for the winter. How to can can beans at home? Of course, it will take effort and time, but the end result is worth it.

Canned beans in their own juice

Ingredients:

beans - two kilograms;
carrots - one and a half kilograms;
onion - one kilogram;
nine percent vinegar - five tablespoons;
vegetable oil;
spices: peppercorns, cloves and salt to taste.

Preparation:

The beans should be soaked in water for several hours, or better yet overnight. During this time, the water needs to be changed three to four times. Then wash the beans well under running water and boil. Next, cut the onion and carrot into thin slices. Pour oil into a large bowl and place onions and carrots in it. Place on the fire and simmer for twenty-five minutes over low heat. Then add beans to the onions and carrots and simmer for another fifteen minutes. Pour vinegar and add all spices to taste. Simmer the resulting mixture for another five minutes.

Then fill the pre-prepared jars with beans and sterilize for fifteen minutes. Roll up the jars and turn them upside down. Wrap in a blanket until completely cool. This recipe for canned beans at home allows you to preserve almost all the beneficial properties of the product.

Beans can be canned alone, or in combination with other vegetables. The taste of the finished product will only benefit from this. How to can beans at home, for example, with eggplants?

Winter beans with eggplants

Ingredients:

beans - one kilogram;
eggplants - two kilograms;
tomatoes - two kilograms;
bell pepper - half a kilogram;
carrots - five hundred grams;
oil - four hundred milliliters;
vinegar - one hundred milliliters;
sugar - three hundred grams;
salt - two tablespoons.

Preparation:

In order for the beans to cook faster, they must be placed in water overnight. Drain the liquid it was in. Pour water over the beans again and put on fire. When the beans boil, reduce the heat and cook for two hours. Rinse the tomatoes and remove the core, then pass through a meat grinder or chop on a coarse grater. Wash the eggplants and soak in salted water. This will help get rid of the bitter taste. Then cut into medium cubes. Remove seeds from washed bell peppers and cut into small cubes. Wash the carrots thoroughly, peel and chop on a coarse grater.

The tomatoes minced through a meat grinder should be poured into a large cast-iron cauldron, add garlic and place on the lowest heat. After they boil, pour in vinegar, vegetable oil, add carrots and sugar. Add salt to taste. Mix everything thoroughly. When the mixture boils, you need to put eggplants and bell peppers in it and cook for forty minutes over low heat. Then add the beans and cook for another twenty-five minutes.

Fill clean and sterilized jars with cooked legumes and eggplants and roll up the lids. Turn the bottom upside down and cover with a blanket. Leave in this form until the jars cool completely. This recipe shows how to can can beans at home using other ingredients.

By canning beans at home, you can be one hundred percent sure that the dishes served to the table will not be harmful to the body. You can use beans as a base for soups or borscht. It is also a source of protein; it can replace animal protein and prepare lean but satisfying dishes. Legumes canned at home can be used to make delicious salads and side dishes. The variety of recipes will amaze any housewife.

How to preserve beans for the winter - simple step-by-step recipes for preparing grains and bean pods for the winter with photos and videos, you will find in this article.

From this article you will learn:

The soft, tasty canned beans will be absolutely “natural”; there will be no extraneous spicy flavors that could limit the options for their further use.

The jar will come in handy if you decide to cook vegetarian borscht in 20 minutes.

White beans are added to any salads; without them it is not impossible to prepare homemade meat stew and mushroom soup.

Creamy sauce with wild porcini mushrooms looks very organic next to beans.

Canned beans for the winter - recipe

Products:

large white beans - 400 grams,
salt - 1 teaspoon,
bay leaves - 2 pieces,
water 2.5 liters.

Cooking sequence:

Soft beans are transferred to sterilized jars, the beans are filled with the water in which they were boiled.
Cover the jars with lids and place in a pan with warm water. The sterilization time for half-liter jars will be 12-15 minutes. It is not advisable to roll beans in liter or larger containers.
The cooled jars are taken to a cool place to await their time. The standard shelf life is 1 year.
The easiest way to serve canned beans is to drain the water, place the beans in a deep bowl and sprinkle with fried onions.
If the beans are heated, they can be considered as a base for meat or liver pate.

How to preserve beans for the winter with vegetables

Ingredients:

1 kg red tomatoes,
0.5 kg of onions,
0.5 kg carrots,
0.5kg,
1 liter can of boiled beans,
0.5 l vegetable oil,
4 tbsp. l. Sahara,
1 tbsp. l. salt.

Preparation:

Cook the beans.
At this time, peel and grate the carrots and fry in vegetable oil.
Peel the onion, chop and fry.
Wash the pepper, remove the stem and chop.
Wash the tomatoes, grind in a mixer (or mince).
Mix everything together. Add boiled beans, salt, sugar, remaining vegetable oil and simmer over low heat for 40–45 minutes.
Place in sterile jars, roll up, cool under a blanket. Store in the refrigerator.

How to prepare green beans for the winter

Ingredients:

1 kg beans in pods,
0.5 kg onions,
0.5 kg carrots,
2–3 ,
1 liter or pureed tomatoes,
3 tbsp. l. Sahara,
7–8 tbsp. l. 9% vinegar,
salt, parsley and to taste.

How to prepare green beans for the winter: freeze, marinate, ferment, make a canned salad.

Green beans are a very healthy dietary product. You can read about its properties here: link.

It can be prepared for the winter in various ways to supply the body with vitamins and minerals in the absence of fresh vegetables and fruits. Some preparations are complete tasty dishes, while others allow you to cook soups with the pods, make omelettes, salads and casseroles.

For those who read the article, it will become obvious: French beans are a product worthy of a holiday table.

General rules for preparing French beans for the winter

Soft green beans are prepared in this way: washed thoroughly, cut off the ends, as they spoil the taste of the product, cut into cubes of approximately the same length (3-4 cm). Next, boil them for 5 minutes.
For preparations, you need to thoroughly wash 0.5 liter glass jars with soda and sterilize them in any convenient way. Lids are also sterilized
If the preparation itself involves sterilization, it is carried out within 20 minutes for half-liter jars. They are immersed in water to a height of 0.75. The water should boil very quietly. Place a cloth rag or towel on the bottom of the pan

Canned green beans are a boost of vitamins in winter.

Preparing for the winter: freezing green beans

Freezing is a way to prepare vegetables for the winter without losing their beneficial properties. Properly frozen green beans will retain their appearance and taste fresh even in the middle of winter.

Freezing can be done in two ways:

Just put the chopped pods in a large bag or small portions, then put them in the freezer
Boil the chopped pods for 3 minutes in boiling water and only then freeze

IMPORTANT: Before freezing, green beans should be thoroughly dried so that they do not stick together in bags and do not turn into porridge after defrosting. To do this, lay it out on a piece of natural fabric or paper towels, always in one layer

VIDEO: How to freeze green beans?

Green beans in tomatoes for the winter - prepared in jars: recipe

French beans in tomato sauce are:

complete snack
sauce for pasta and other side dishes
base for lobio

You will need:

1 kg green beans
1.5 kg tomatoes
2 small carrots
2 onions
50 ml vegetable oil
50 ml vinegar 9%
1 tbsp. spoon of salt
1 teaspoon sugar
ground black pepper, herbs

The washed tomatoes are blanched and the skins are removed. Carefully cut out the green cores from them.
Using a blender to prepare tomato puree
Bring the tomato puree to a boil, add bean pods to it. Cook with a lid on the lowest heat
Washed and peeled onions and carrots are chopped and sautéed, then sent to the tomato plant
Salt, sugar, pepper are also sent there.
After about a quarter of an hour, add herbs and nine percent vinegar essence
Distribute the green beans in the tomato into jars. The workpiece requires sterilization

Green beans for the winter in tomato sauce - prepared in jars: recipe

French beans in tomato sauce with garlic and basil are spicy and pleasant. It goes well with lean meat.

Prepare a dish for the winter from:

1 kg green beans
1.5 kg soft tomatoes
1 head of garlic
1 onion
1 bunch of basil
3 teaspoons salt
ground pepper

Prepare French beans according to the rules described above
Finely chopped onions are browned in a small amount of vegetable oil.
Blanched tomatoes are cut into slices, placed with the onion, and simmered under the lid.
Squeeze garlic into a boiling tomato, add prepared green beans, salt, pepper
When the preparation boils for 15 minutes, add chopped basil
Bean pods placed in jars require sterilization

Green beans for the winter in tomato paste

You can cover the French beans with tomato paste. Take 200 g of paste per 1 kg of pods.

VIDEO: Green beans in tomato for the winter

Green beans for the winter: recipes without sterilization

To avoid the need to sterilize the green bean product, vinegar is added to it as a preservative.

RECIPE: Green beans with peppers and tomatoes

1 kg green beans
300 g tomatoes
300 g sweet pepper
50 ml vegetable oil
1 tbsp. spoon of vinegar
2 teaspoons salt
ground black pepper

Prepare French beans according to the rules described above
Wash the pepper, cut out its core, cut into thin strips
Tomatoes are blanched and cut into slices
Place vegetables in a thick-walled saucepan or cauldron, add vegetable oil, salt and pepper to them.
The boiled preparation simmers for 40 minutes, at the end vinegar is added to it
Place the hot vegetable salad with green beans into sterile jars and immediately roll up

RECIPE: French beans with carrots and tomatoes

1 kg green beans
0.5 kg carrots
0.5 kg tomatoes
2 onions
1 bunch of basil
100 ml vegetable oil
80 ml table vinegar
3 teaspoons salt
2 teaspoons sugar
5 peppercorns
ground pepper

Prepare French beans according to the rules described above
Peeled and washed carrots are cut into cubes
Peeled and washed onions are cut into half rings
Tomatoes are blanched and cut into slices
Basil is crushed
Place the vegetables in a saucepan, add vegetable oil to them, simmer for a quarter of an hour, remembering to stir.
Add green beans and basil to vegetables
Salt, sweeten and pepper the preparation
I add vinegar essence after 10 minutes
Without waiting for the green beans to cool, place them in sterilized jars and seal them

VIDEO: Canning green beans

Recipe for green bean turshi for the winter

Armenians can use the word tursha to describe any pickle. But usually the idea is about pickled green beans. Young flat pods are taken for harvesting for the winter. The peculiarity of tursha is that the beans in it should acquire a sourish-spicy taste and become almost crispy.

1 kg green beans
0.5 kg sweet pepper
0.5 kg carrots
5 cloves garlic
1 hot pepper
1 tbsp. spoon of salt

Peeled green beans with trimmed ends are not boiled, as in the recipes above, but blanched for 1-1.5 minutes so that they do not lose their elasticity
Peeled, washed carrots are grated on a “Korean” grater
The stalks and centers of the pepper are cut out and cut into thin strips
Hot pepper is crushed
Combine vegetables with beans, squeeze garlic on them
Lightly sprinkle the vegetable mixture with salt to release its juice. Organize oppression for 3-4 hours
Place the green bean appetizer into sterile jars
Prepare a brine from 1 liter of water and 1 tbsp. spoons of salt. Bring it to a boil, then pour it into the vegetable mixture so that it covers it
Products in jars must be sterilized

VIDEO: Tursha for the winter

Korean pickled green beans for the winter. Green bean and asparagus salad for the winter: recipes

With “Korean” seasoning, you can cover any vegetables, as well as green beans. The set of products for savory preparation includes:

1 kg French beans
2 carrots
1 onion
bay leaf (one for each jar)
4 cloves garlic
Korean vegetable seasoning
200 ml vegetable oil
50 ml bite 9%

Pre-process the green beans and leave them to cool
The carrots are peeled and washed. You can cut them into thin half rings or strips, or grate them for “Korean” salads.
Onions are peeled, washed, cut into half rings
Mix beans, carrots and onions, squeeze garlic into this mixture
Prepare a marinade from oil, vinegar, and seasonings, bring it to a boil
Green bean salad is laid out in jars washed with soda or sterilized with steam, a bay leaf is added to each of them.
Pour the marinade over the workpiece
Closed jars are kept in the room for 24 hours, then taken out to a cool place

Green bean lecho for the winter: recipes

Lecho differs from other preparations with green beans, peppers and tomatoes in that all the ingredients in it are “equal”, each of them makes its own unique contribution to the flavor bouquet of the dish.

2 kg tomatoes
1 kg green beans
1 kg sweet red or yellow pepper
0.5 kg carrots (you can omit them at all)
1 head of garlic
1 pepper - light
250 ml vegetable oil
75 ml vinegar
100 g sugar
2 tbsp. spoons of salt

The tomatoes are blanched and pureed using a meat grinder.
Also add hot pepper and garlic to the tomato puree through a meat grinder.
Salt and pepper the tomato puree, add vegetable oil to it
Boil the tomato puree for 7 minutes, during this time peel and wash the carrots, chop them finely or grate them
Add carrots to tomatoes and cook for another 10 minutes
French beans are being prepared. Cut into cubes, it is also added to the tomato and cooked for a quarter of an hour.
Cut the sweet, cored pepper into 6-8 slices, add it to the vegetables in the tomato and cook for another quarter of an hour.
5 minutes before turning off the workpiece, add vinegar to it
Close the salad for the winter in sterile jars

Green bean lobio: a recipe for the winter

Classic Georgian lobio is prepared from crushed red beans and spices. But the pods can also be used to make bleu.

Wash and cut 1 kg of French beans. Boil it for a quarter of an hour. The broth is not poured out. You need to leave it at about 0.5 l
5 large tomatoes, blanched, peeled and cut into cubes
Chop a bunch of washed green onions and lightly fry them. They do it in a cauldron
Add beans and tomatoes to the onions, pour in the bean broth and simmer under the lid for 5-7 minutes.
Chop a bunch of parsley, cilantro and basil, add 5 cloves of garlic passed through a press
Add greens with garlic to the vegetables, which continue to stew, salt and pepper to taste
Immediately put the workpiece into jars, sterilize and close them

VIDEO: Lobio from young green beans

Pickled green beans: recipes

Ferment green beans in a barrel, bucket or pan
The products are taken in the following ratio: for 1 kg of pods, 1 liter of water and 50 g of salt
Place the beans, washed and with the ends cut off, into a container and compact them well.
Prepare a brine from cold water and salt, pour it over the pods
Cover the container with clean gauze or cloth
Organize good oppression
The pods sour for 1-1.5 months: a week in the heat, the rest of the time in the cold
You can add any greens to your taste to the pickled green beans.