Beans are valuable for their taste and healing properties. Preserving allows you to preserve most of the nutrients from its composition in the product. Beans in tomato, brine, in marinade are perfectly stored all winter and make it possible to nourish with vitamins, regularly adding dishes with them to your menu.
Armenian green bean tursha
Ingredients:
- green beans - 3 kilos;
- fresh garlic - 10-12 cloves;
- hot pepper - 2 medium pods;
- raw carrots - 1 large;
- soda - 1 l;
- coarse salt - 2 tbsp. l.
Preparation:
Send all the beans at once into a saucepan with actively bubbling boiling water. Cook the product after boiling for 6-7 minutes. The beans should be completely cooked, but still tough and crispy.
Drain the beans in a colander. Rinse immediately with cool water. This little trick will allow you to preserve the rich, appetizing color of the pods. As a result, they will look very beautiful in jars prepared for the winter.
Chop the peeled carrots using a grater with the largest divisions. Chop hot pepper at random. The smaller the pieces, the better. The amount of pepper can be adjusted to your liking. The two pods listed in the recipe will make a mildly spicy treat.
Remove the top dirty husk from the garlic. Crush the heads right into the lower thin skin.
Put all the products in thin layers in prepared cans (washed and sterilized) - legumes, garlic, pepper, carrot shavings. Each added product will need to be tamped tightly. The layers are repeated and pressed until the next container is filled. In this case, about 3-4 cm should remain to the edge of the jar. You can use one large jar or several small ones at once.
Boil water separately. Salt it in the process and cool it well. Transfer the resulting brine to a jar / jars filled with vegetables and beans. Leave the open container on the table in a cool room for 20 hours. Next, drain the brine and pasteurize the jars. It will take 35 minutes for liter containers, 25 minutes for half-liter containers. After the procedure, roll up the cans.
You can store an unusual Armenian treat all winter long. It is most delicious to serve turshu to the table as a side dish for meat, after having poured it with vegetable oil and sprinkled with chopped fresh herbs.
Winter bean lobio
Ingredients:
- white beans (dry) - half a kilo;
- peeled walnuts - 80-90 g;
- bell peppers (red and yellow) - 1 pod of each color;
- carrots - 1 pc.;
- tomato juice - a full glass;
- lavrushka - 2 leaves;
- garlic - 3-4 cloves;
- vegetable oil - for frying;
- a mixture of spices from dried basil, cilantro, hops-suneli and garlic salt - to taste.
Preparation:
Sort the beans and pour into a large bowl. Fill with clean ice water. Leave the product in this form for 5-6 hours. Ideally, for the whole night. This will soften the legumes well and significantly shorten the period of their subsequent cooking.
In the morning, put the beans in a saucepan with a thick bottom, pour in fresh water. Add bay leaf to the ingredients. Cook the legumes until tender - softened. The exact time will depend on whether the hostess has soaked the beans in advance and for how long.
While the main ingredient of winter lobio is cooking, pour all the peeled walnuts into the blender. They need to be interrupted to a state of fine, homogeneous crumb.
Chop all vegetables declared in the recipe separately. You can choose any convenient cutting method. Lobio is equally tasty with small and large vegetable pieces. Fry the resulting slices in a large amount of heated vegetable oil. Both olive and sunflower will do. The main thing is to use refined, odorless oil.
Pour the already ruddy fragrant frying with tomato juice. Cover and simmer until all vegetables are soft. This will take about 17-20 minutes.
Send already cooked beans to the vegetable mass and continue stewing for another quarter of an hour. During this time, it is worth preparing the banks - sterilizing both the containers themselves and the lids for them.
Fill perfectly clean dishes with hot lobio. Additionally, sterilize cans with treats for 6-7 minutes, roll up and, after cooling, put them in a cool place for long-term storage.
Tasting lobio is delicious both hot and cold. Before serving, you just need to tame it with chopped herbs. You can also add grated Parmesan.
Sauerkraut
Ingredients:
- turche beans - 320-370 g;
- garlic and dill to taste;
- drinking water - 2 liters;
- salt - 120 g.
Preparation:
Bean pods (both green and yellow are equally good for pickling) can be cut into small pieces or left whole. Long "tubes" are especially convenient to take out of the jar and eat. Be sure to peel the legumes from the veins, cut off the dry ends and rinse the product well with cold running water.
Send the prepared beans to a saucepan with actively boiling water and cook until cooked. There is no need to add salt.
Chop the garlic and dill (their presence and quantity is determined by the taste of the culinary specialist himself) chop into miniature cubes. Add these ingredients to the cooked hot beans. Mix everything thoroughly.
Dissolve 60 g of salt separately in half of lukewarm water. Pour the resulting mixture with liquid. Leave the future snack on the table in a cool room for 5-6 days. During this time, the mass should ferment.
After the specified time has elapsed, distribute the beans into sterilized dry containers. Old brine cannot be used. You can safely pour it out. A new one must be prepared according to the same scheme from the remaining water and salt. Pour the beans in the jars with fresh hot brine. Roll up containers.
You can try a ready-made snack right away or safely store it all winter. It is tasty to complement it when serving with aromatic butter and thin onion rings.
Beans in tomato
Ingredients:
- dry white beans - 1 kg;
- fresh fleshy tomatoes - 1, 7-2 kg;
- coarse salt - 45 g;
- sugar - 130-150 g;
- vinegar (9%) and sunflower oil - 3 tbsp each. l.;
- ground black pepper - half a small spoon;
- garlic to taste.
Preparation:
Send all dry white beans in advance to a bowl of ice water. Leave the product as it is overnight. If there is no time for "water procedures" for legumes, you just need to boil the beans in advance for 70-90 minutes and only then use them to prepare the harvest for the winter.
Make a shallow cruciform cut on each tomato so that the skin bursts. Pour vegetables with freshly boiled water and immediately cold. After this preparation, the skin from the tomatoes is removed with one easy movement. It remains to kill the vegetable pulp with a blender or chop with a grater, squeeze the juice out of it. You can act in a similar way with a sieve, simply pushing the tomato pulp through it.
The easiest way to get tomato juice is to use a juicer to process peeled vegetables. As a result, you should get a clean drink without seeds and small pieces of tomato skin. It needs to be boiled for 8-9 minutes, often removing the foam.
Mix tomato juice and prepared beans (soaked or boiled). Add salt and sugar. The amount of the latter will depend on how sweet the tomatoes themselves were.
Pour vegetable oil into the mass. For such a recipe, it is appropriate to use corn. Add vinegar.
Boil the beans in the tomato after boiling for 17-20 minutes. The juice will thicken in the process. If desired, it can be diluted with a little water or an extra portion of juice.
Thoroughly wash half-liter jars with baking soda, fill ¼ with clean water and send in the microwave for 5 minutes at maximum power. This is a simplified modern way of sterilizing containers. Drain the water after completing the procedure.
Divide the hot mass of beans and tomatoes into prepared containers. Immediately roll them up with boiled lids (keep them in actively bubbling water for 3-4 minutes).
Wrap the jars in a blanket until they cool completely. This stage will become additional sterilization for them. After a couple of days, making sure that the jars are not swollen, you can store them in a cool, dark place.
A ready-made treat will complement any salad that contains canned beans. It is especially tasty to add it to the vinaigrette.
White beans in their own juice
Ingredients:
- dry white beans - a pound;
- water - 2.5 l;
- salt - 1 tbsp. l.
Preparation:
Place dry white beans in a large container of cold water. Legumes should spend at least 6-7 hours in liquid. It is most convenient to leave them in water overnight, and in the morning immediately start cooking the softened product.
Drain off the liquid in which the legumes were soaked. Fill them with clean water. Cook the beans until they are completely softened. After high-quality soaking, this process usually takes a little less than half an hour.
Add salt to the cooled finished product. Mix everything thoroughly. While the beans will be infused for several minutes and soaked in salt, prepare the jars - wash and sterilize them thoroughly. The indicated amount of ingredients is conveniently distributed in three containers, each with a volume of 250 ml.
Arrange salted beans in prepared jars. Additionally sterilize the filled containers in a saucepan with water. 12-14 minutes will be enough. Close the cans with sealed lids. Remove to a dark place. The pantry is excellent for this purpose.
Ready canned food is delicious to eat with fresh bread or toasted toast, add to meat and vegetable dishes when stewing, to soups and salads. Beans in their own juice will be a great addition to a lean menu.
Eggplant and Bean Salad
Ingredients:
- eggplants, onions, carrots and bell peppers - all 1 kg each;
- beans - 1.5 kg;
- tomatoes - 2 kg;
- high-quality non-aromatic vegetable oil - ½ l;
- sugar - 90-100 g;
- coarse salt to taste.
Preparation:
Rinse all vegetables, peel them if necessary. Chop the eggplants, onions and bell peppers into small cubes. Pass the tomatoes through a meat grinder or process with a blender. Grind the carrots with a coarse grater.
Pour all dry beans with plenty of water and cook over a slightly less than medium heat until tender - soft.
Put the prepared ingredients in a cauldron or saucepan with a thick bottom and walls. Fill everything with oil. Pour salt, sugar into the container. The amount of dry ingredients can be adjusted to your liking.
Simmer the mass under the lid over low heat for 60-70 minutes. Arrange the resulting dish in sterilized jars of any convenient size and roll up.
The ready-made treat perfectly complements hearty hot meat dishes. You can serve salad, for example, as a side dish with stewed or baked pork.
Spicy Canned Beans with Tomatoes
Ingredients:
- beans (red / white) - 1 kg;
- onions - 1, 2 kg;
- sugar - 0.4 kg;
- tomatoes - 4 kg;
- corn oil - ½ l;
- garlic - 4-6 cloves;
- sweet pepper - 750-800 g;
- red hot pepper - 1 pod;
- salt to taste.
Preparation:
Soak the legumes in advance for 20 hours. Then - place them in an enamel bowl with water and send them to boil. Add salt and sugar immediately.
After 10-12 minutes, place all chopped vegetables in a saucepan with boiling liquid. At the same time, cut the onion into thin rings, sweet pepper into cubes (and be sure to thoroughly peel them of seeds!), Tomatoes into medium slices. Cook the mass together for 60-70 minutes. All ingredients should soften well.
A quarter of an hour before complete readiness, add small cubes of onions and hot peppers without seeds to the container. Put the resulting dish into prepared small jars, cover with lids and sterilize for 25-27 minutes at 85 degrees.
Roll up containers and cool. Move for storage cool.
