Hearty salad with beans for the winter

Among the variety of preservation, there are blanks that can be used not only as a side dish, but also as an ingredient for preparing other dishes. The latter also includes a salad with beans for the winter. This hearty and nutritious snack with a bite of bread is a complete substitute for dinner. And if you suddenly wanted borscht, and there are no beans at home, you can safely add salad to the pan. Borscht will not suffer a bit from this, but on the contrary, it will acquire an additional taste. In addition, the cooking time will be significantly reduced.

Experimenting with ingredients, experienced housewives have created and brought to life many delicious recipes for winter bean salad. Adding a variety of vegetables to your appetizer allows for flavor and makes the salad less intense.

To make the beans cook faster, they should be soaked on the eve of conservation (overnight).

Traditional salad with beans

To prepare 5 liters of salad:

1. Immerse tomatoes (2.5 kg) in boiling water for a couple of minutes, peel and cut into cubes.
2. Grate 1 kg of carrots on a coarse grater.
3. Cut the pepper (1 kg sweet) into strips.
4. Chop three or four onions in half rings.
5. Put the chopped vegetables in a large cauldron and add pre-soaked beans (1 kg) to them. Add 500 ml of oil, a tablespoon of sugar and a teaspoon of vinegar. Salt and pepper to taste.
6. Bring the preparation to a boil, tighten the heat and simmer for 2 hours. Stir occasionally.
7. Pack hot salad with beans for the winter in half-liter jars, close and wrap.

The readiness of the salad is determined by the state of the legumes: if the beans are soft, you can turn them off.

Beans with vegetables

Cooking the salad will not take so long if you boil a kilogram of beans first.

While the beans are boiling, you can do the vegetables:

1. Wash one kilogram of carrots, onions and sweet peppers. Peel and grate the carrots.
2. Cut the onion into large cubes.
3. Cut the pepper into strips of medium thickness.
4. Pour some oil into the cauldron, put the chopped vegetables, pour 3 liters of tomato juice and simmer for 20 minutes, stirring occasionally.
5. When the time is up, add boiled beans and 500 ml of oil to the workpiece. Pour in 2 tablespoons of salt and 3 sugar, simmer for a quarter of an hour.
6. Pour 100 ml of vinegar and bring the salad with beans and vegetables to a boil. Now you can put it in jars and twirl.

Beans in tomato sauce

This salad is very similar to the store beans, which housewives often buy for borscht. However, due to the fact that tomatoes with pulp are used instead of tomato juice, the sauce is thicker.

To make 4.5 liters of canned bean salad, you should:

1. Boil a kilogram of beans.
2. Peel three kilograms of tomatoes after pouring boiling water over them and chop them using a meat grinder.
3. Pour the tomato paste into a large saucepan. Sprinkle salt (1 tbsp. L.) And twice as much sugar, 1 tsp. allspice and black pepper and 4 bay leaves. Cook for 30 minutes.
4. After half an hour, put ready-made beans in a cauldron and simmer everything together for 10 minutes.
5. Pour the salad into jars and roll up.

Greek salad with beans

Traditionally, red beans and chili peppers are used to prepare this snack in the amount necessary to make the salad turn out to be spicy. For those who do not like hot dishes, you can put very little chili for taste.Greek salad for the winter with beans turns out to be very tasty, and red fruits and vegetables make it also festively beautiful.

First of all, you need to prepare the beans:

• Soak red beans in the amount of 1 kg in water for 12 hours (during this time, the water should be changed 3 times):
• pour the swollen beans into a saucepan, add new water and let it boil;
• change the water and cook for 30-40 minutes, until the beans are half-cooked;
• put the beans in a colander to drain all the liquid.

Now start preparing vegetables:

1. Cut a kilogram of bell pepper into large pieces.
2. Two kilograms a tomato with dense pulp, wash, cut out a tough core and twist through a meat grinder.
3. Peel a pound of carrots and cut into strips.
4. Finely chop half a kilogram of onion with a knife.
5. Peel two large heads of garlic and also chop with a meat grinder or pass through the garlic.
6. Cut two chili peppers into small pieces.
7. Chop parsley (50 g).

Now you can start preparing the canned red bean salad directly:

1. Pour a little oil into a deep frying pan and fry the carrots with onions until golden brown. Put bell peppers in the frying, add more oil if necessary, and simmer the workpiece for 5 minutes.
2. Fold the fried vegetables and half-cooked beans, add tomatoes, garlic, chili, herbs and salt (3 tbsp. l.). Pour in a glass of oil and a teaspoon of vinegar. Simmer over low heat for half an hour, then roll up.

Bean salad with beets

A jar of such an appetizer will not only serve as a delicious side dish for mashed potatoes, but will also help out during the preparation of first courses. Beetroot salad with beans for the winter can be added instead of fresh vegetables to borscht. From the specified amount of ingredients, approximately 6.5 liters of the finished product should be obtained.

Step by step cooking:

1. Boil 3 tbsp. beans. You can use sugar beans - they are not very large, but they cook quickly.
2. Wash the beets (2 kg) well and boil as well.
3. When it cools down, peel and grate on a coarse grater.
4. Grate two kilograms of raw carrots on the same grater that was used for beets.
5. Cut two kilograms of onion into half rings.
6. Chop the tomatoes (2 kg) together with the skin.
7. In a skillet, fry the onions, carrots and tomatoes in turn.
8. Put all the ingredients in a large cauldron, add 500 g each of oil and boiled water and 150 g of vinegar. Pour in a glass of sugar and salt (100 g).
9. Mix the workpiece with a wooden spatula, let it boil and simmer for half an hour.
10. Put in a glass container and preserve.

Bean salad with zucchini

Beans, although healthy, are a bit heavy food for the stomach. To make the appetizer lighter, you can add young zucchini or zucchini to it and make a salad for the winter with beans and zucchini.

For the salad you will need:

• 2 tbsp. sugar beans;
• 1 liter of tomato juice;
• 3 kg of zucchini;
• 200 g butter;
• 500 g of Bulgarian pepper;
• a glass of sugar;
• to taste - salt and pepper;
• 1 tbsp. l. vinegar.

Soak the beans overnight, and the next day, boil until tender.

Cut the courgettes into large cubes so that they remain intact during the cooking process. You don't need to cut off the peel if the vegetables are young.

Cut the pepper into not very thick cubes.

Place the chopped vegetables in a large cauldron, pour tomato juice on top and boil for 40 minutes (over medium heat). During this time, the juice that the zucchini is allowed to evaporate. Then screw on the burner and boil the salad for 20 minutes.

When the workpiece becomes thicker, add ready-made beans, butter and sugar (salt, pepper - to taste). Boil for another 10 minutes and pour in the vinegar. After 2 minutes, turn off the burner, put the salad in jars and roll up.

A salad with beans for the winter is not only a hearty snack, but also an excellent preparation for first courses, which will help you quickly cook them. Experiment, add other vegetables to the beans, and bon appetit!