Legumes are a source of many substances necessary for the body, including protein, and it is necessary to include them in the diet all year round. It is very important to eat dishes from legumes for those who for one reason or another do not eat meat, even if it is temporary to give it up. Beans are nourishing and healthy, especially if they include vegetables. It is no coincidence that a salad with beans and vegetables is one of the most beloved homemade preparations for the winter in many families.
Cooking Features
Salads for the winter are not quite prepared as usual. If beans are included in their composition, then the technology of preparing such snacks has even more specific features.
- Salad for the winter can be made both with the pods and with the grain beans. The first one needs only to be washed and cut into pieces with a length of 2-4 cm, but the grain beans need more preparation. So, first you need to soak it in cool water for the night, ideally for 10-12 hours, and only then you can cook a salad from it. Some recipes involve the use of already prepared beans. In this case, it is necessary not only to soak, but also to boil. When planning to make a bean salad with vegetables for the winter, do not forget to take time to prepare this ingredient.
- Beans go well with any vegetables, but more often tomatoes are added to the salad with it. Often they are used to make a sauce in which beans are cooked with vegetables. To do this, chop the tomatoes. The grinding method depends on how delicate the texture of the fill you want to get. Best of all, of course, to grind tomatoes through a sieve, then even the seeds do not fall into the sauce. However, to speed up the process, it is permissible to use a meat grinder or blender.
- Tomatoes are peeled before being added to the salad. Make it easy if you know a convenient way. The easiest way to cut the tomato peel criss-cross, then lower the vegetables for 2 minutes in boiling water. Then it will remain to cool the fruits, immersing them in a container with cold water, and remove them from the skin, which itself will already begin to flake off.
- Tomatoes for a salad with beans are better to choose ripe and fleshy.
- Salads with beans are prepared, as a rule, without sterilization and are subjected to sufficiently long cooking. Because of this, they are well worth it even at room temperature. But prolonged heat treatment will not save the canned food, if you do not comply with sanitary rules. In particular, jars for salad should be washed with soda and sterilized, the lids for them should be boiled.
Considering the above recommendations, even a beginning hostess can make a delicious salad of beans and vegetables for the winter.
Bean salad with tomatoes and carrots
Composition (5-5, 5 l):
- beans - 1 kg;
- carrots - 1 kg;
- tomatoes - 2, 5 kg;
- garlic - 1 head;
- sweet pepper - 1 kg;
- vegetable oil - 0, 3 l;
- salt - 40 g;
- sugar - 20 g.
Method of preparation:
- Pick and wash the beans. Fill it with water so that the water level is above the beans at least 2 fingers. Leave on for 10-12 hours.
- Rinse the soaked beans again.
- Wash the tomatoes. After bathing them with boiling water or, better yet, having flouted water in boiling water for a couple of minutes, clean the skin. Cut the seal near the stem. Cut each fruit in half and use a small spoon to clean the seeds. Turn the remaining pulp into a puree in any way you like.
- Disassemble garlic into cloves, peel and chop it by crushing it with a special device.
- Wash and clean the carrots, chop them on a coarse grater.
- Wash pepper. Cut the stem and cut each pepper lengthwise into pieces, remove the seeds. Cut pepper into quarters of rings.
- Peel off onion bulbs. Onions cut into thin half-rings.
- Pour oil into a thick-bottomed saucepan using half of the recipe and heat it up. Pour in tomato puree, put the beans in it and cook it for an hour. Stir the contents of the pot periodically to prevent the beans from burning.
- Fry onions, peppers and carrots in the remaining oil separately in a pan. Vegetables should be soft.
- Put fried vegetables in salad. Simmer them together with beans for 10 minutes.
- Add salt, sugar and garlic. Cook for another 5 minutes and pour into prepared cans.
- Spin the jars and turn them over. Wrap up something warm and leave to cool in this form - at this time there will be an additional preservation of the product.
The cooled jars can be rearranged to any place where you usually store your blanks for the winter - the salad is well worth it even at room temperature.
Eggplant Bean Salad
Composition (4, 5 l):
- eggplants - 2 kg;
- beans - 1 kg;
- carrots - 0, 5 kg;
- onions - 0, 2 kg;
- sweet pepper - 0, 5 kg;
- tomatoes - 1 kg;
- garlic - 2 heads;
- bitter capsicum - 1 pc .;
- vegetable oil - 0, 2 l;
- sugar - 70 g;
- salt - 40 g;
- acetic essence (70 percent) - 10 ml;
- ground black pepper to taste.
Method of preparation:
- Beans, sorting and rinsing, cover with cold water and leave to soak for 10 hours.
- Wash the beans, cover with fresh water and boil. It will take about 40 minutes.
- Cut the eggplants in half and salt, rinse after 10 minutes, dry with a kitchen towel and cut into medium-sized cubes.
- Peel and finely chop the onion.
- Carrots, peeling, grate with large holes.
- Cut bitter pepper into small pieces. You can grind it together with the seeds, if you want the salad to be sharper. If you want to get a softer taste, it is better to remove the seeds and membranes - they are the most burning in pepper.
- Peel the seeds and cut into small squares sweet peppers.
- Garlic cloves pass through the press.
- Pour the oil into a thick pot and heat it up.
- Place the eggplants and fry them for 5 minutes.
- Add onions and carrots, fry for another 2-3 minutes.
- Put the pepper in the pan, bitter and sweet.
- Peel the tomatoes and chop them with a meat grinder or blender, put the tomato pulp in a saucepan, mix.
- When the contents of the pan boil, add salt, sugar and garlic, put it all together for 5 minutes.
- Add the beans and simmer the salad, stirring for 15 minutes.
- Pour in vinegar, add black ground pepper, mix. Cook another 3-4 minutes.
- Spread snacks on sterilized jars and roll them up. Turning over, wrap and leave to cool.
The appetizer in this recipe is very rich and has a unique taste. Especially it will appeal to those who love eggplant.
Bean and Cabbage Salad
Composition (4 liters):
- white cabbage - 2 kg;
- beans - 0, 25 kg;
- carrots - 1 kg;
- tomatoes - 1 kg;
- vegetable oil - 0, 2 l;
- sugar - 100 g;
- salt - 30 g;
- acetic essence (70 percent) - 20 ml;
- bay leaf - 5 pcs .;
- allspice - 8 pcs.
Method of preparation:
- Prepare the beans in advance by sorting them and soaking them in cool water. Immediately before cooking the salad, boil it until tender.
- Wash cabbage and blot. Remove the upper leaves: they are often sluggish and spoiled. Chop the cabbage and remember with your hands to make it sap.
- Peel tomatoes and cut into small cubes.
- Coarsely cleaned carrots rub.
- Put tomatoes, cabbage, and carrots in a pan. Pour in the oil. Add salt and sugar. Put on a low fire.
- Stew vegetables for 20 minutes, then add beans and spices.
- Stew beans with vegetables for 20 minutes, pour in vinegar essence, mix.
- Hold the salad on the fire for another couple of minutes, then spread it over the prepared jars.
- Cork the cans and turn them over. Cover with a warm blanket, leave to cool.
The cooled jars can be stored in the closet - they are well kept in normal conditions. This version of the salad is very economical, however, despite the availability of ingredients and ease of preparation, it turns out to be hearty and tasty. It can also be used as a main dish, if heated.
String bean salad with zucchini
Composition (3 liters):
- string beans - 0, 6 kg;
- zucchini - 0, 6 kg;
- tomatoes - 0, 6 kg;
- onions - 0, 3 kg;
- sweet pepper - 1, 5 kg;
- fresh parsley - 100 g;
- vegetable oil - 120 ml;
- sugar - 40 g;
- water - 0, 5 l;
- table vinegar (9 percent) - 125 ml;
- salt - to taste.
Method of preparation:
- Wash vegetables.
- Remove the husks from the onion, cut it into small pieces.
- Squash clean. Cut lengthwise, remove the seeds with a spoon. Cut the zucchini into cubes. If you have young vegetables, you can not peel them, but chop them right away.
- Peel tomatoes and cut into cubes.
- Remove pepper from seeds, wash it. Chop the straw.
- Wash, dry and chop parsley with a knife.
- Wash beans, cut into pieces of about 3 cm.
- Mix water with salt and sugar, boil it.
- Put zucchini, pepper, onion and beans in the pickle brine, put them out for 10 minutes.
- Add tomatoes and greens. Continue to simmer another 5 minutes.
- Pour vinegar into the saucepan with vegetables and stir. Cook the salad for another 5 minutes.
- Fill the prepared jars with salad, close them tightly and turn them over.
- Cover the jars with a warm blanket and leave for a day.
The cooled jars can be stored in the pantry, as the salad is not capricious and can be stored at room temperature.
Bean salad with vegetables can be used not only as a snack. It is so satisfying that it will completely replace the side dish or even the main course. In this case, it must be reheated before serving.
