The heroine of today's story is beans. It is very tasty and nutritious. The high content of protein, starch gives it friability and unique texture after heat treatment. In our article you will find many recipes for delicious bean dishes with and without tomato.
Content:
- Introduction
- Bean puree with ketchup
- Green beans in sauce
- Marinated with vegetables
- Red bean stew with mushrooms
- With eggplant for the winter
- Vegetable appetizer with beans and cabbage
- Pods with tomato
- Vegetable salad with beans
- Snack special
- Preparation with sauce
- Salad with green tomatoes
- Canned in adjika
- Bean stew with carrots and onions
- Salad Ten
- Spicy tomato sauce
- plum sauce
- Classic tomato sauce
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Introduction
Beans contain a lot of starch protein and minerals. It must be remembered that bean starch swells for a long time, so beans should be soaked for several hours in cool water before cooking. Cook it in a closed container over low heat.
When acidic components, such as tomato paste, are added to the beans, the beans do not boil. Add tomato components at the end of cooking, then the legumes will boil well and not crack.
Bean dishes are hearty and healthy
When cooking some varieties of legumes, the skin peels off them. It must be collected from the surface and removed. Ready beans should be soft, but not falling apart.
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Bean puree
Ingredients:
- 250g white beans
- 60 grams of vegetable oil
- Two spoons of spicy chili ketchup
- Boil the beans until fully cooked and pass through a meat grinder
- In the resulting puree, add oil, salt, a mixture of ground peppers, mix the ingredients thoroughly.
- Add ketchup.
- If the puree is very thick, dilute it with the broth in which the beans were boiled, put the hot product in half-liter jars, cover with lids and sterilize for 20 minutes in boiling water.
- Seal tightly, turn over and refrigerate.
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Green beans in sauce
gourmet dish
You will need:
- Black Eyed Peas
- Tomatoes
- Two bulbs
- Pair of markings
- parsley
- Vinegar
- Salt
- cherry laurel leaf
Cooking:
- Unripe bean pods (1 kg) are washed in water, the ends are cut off, the plant thread is removed, cut into 3-5 cm slices, boiled in water for about 5 minutes.
- Blanched beans are cooled in running water, thrown into a colander.
- 300 g of onions are peeled, cut into half rings, sautéed in hot vegetable oil and an attractive color.
- 200 g of carrots are peeled, washed, cut into small strips, placed in a deep frying pan on hot vegetable oil, stewed under a closed lid for 10 minutes.
- The greens are washed well, dried, chopped.
- Grate half a kilogram of tomatoes, remove the skin.
- Wiped tomatoes pour into the prepared pan, add 2 teaspoons of salt, 2 tablespoons of sugar, pour 2 tablespoons of 6 percent vinegar, boil for 15 minutes.
- 5 minutes before the end of cooking, passivated onions, carrots, parsley, a mixture of peppers, a leaf of laurel cherry, boiled pods of asparagus beans are added to the boiling mass.
- Vegetables are boiled for 10-15 minutes, transferred to prepared jars, covered with lids, sterilized for 40 minutes.
In the process of sterilization, the container with jars is covered with a lid. Sterilized jars are hermetically sealed, turned over, cooled.
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This dish is very attractive and has a high taste. The proportions of vegetables in this recipe can be arbitrary, it all depends on your taste.
Finished workpiece
The main components in the vegetable mixture are beans, tomatoes, onion.
- Boil the washed beans until half cooked.
- We select small tomatoes, clean, sort, wash and dry.
- Cut the peeled onion into rings.
- Carrots are washed, peeled, cut into cubes 0.5 cm thick.
- Bulgarian pepper is washed, cleaned of seeds, cut into slices.
- The garlic is finely chopped.
Vegetables are rammed into liter jars, poured with marinade.
To prepare the marinade you will need:
- 1l of water
- 40 grams of vinegar 9%
- Tablespoon of salt
- A mixture of allspice and black pepper - a teaspoon
- Cloves - one thing
- Vegetable oil - 5 tablespoons
Marinade preparation:
- Pour water into the pan, add granulated sugar, salt, a mixture of peppers, cloves, Boil the marinade for 3 minutes, pour vinegar before turning it off.
- Pour hot marinade into jars with packed vegetables, cover with lids.
- We send for sterilization within 20 minutes.
- After sterilization, the jars are rolled up.
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Red bean stew with mushrooms
Dish for mushroom lovers
To prepare this dish, we need pickled mushrooms. Open a half-liter jar of mushrooms (any tubular mushrooms will do).
- Pickled mushrooms thrown into a colander, filtered, removing all the liquid, washed several times in cold running water.
- Mushrooms are placed in a deep frying pan and stewed with the addition of 2 tablespoons of vegetable oil.
- Pre-boiled beans until half cooked are added to stewed mushrooms, covered with a lid, kept on low heat for 10-15 minutes.
- 5 minutes before the end of the stew, add three tablespoons of tomato paste, a spoonful of vinegar, one teaspoon of sugar.
The hot product is placed in half-liter jars, covered with lids, rolled up, and sent for storage.
Read also: Cooking simple, delicious potato dishes: 18 recipes with photos and descriptions With eggplant for the winter
For 10 jars with a capacity of 0.5, you will need:
- Blue ones - 3 kg
- 2 cups beans
- 3 carrots
- Parsnip or celery root 100 grams
- 2 onions
- Fresh parsley
- Sugar 100 g
- Salt 100 g
- Spices
- Tomato puree or Chili ketchup 0.5 l
- Vegetable oil - half a liter
Appetizer with eggplant
- Chopping vegetables
- We pass in oil
- Add spices
- parsley
- Half-cooked beans
Cooking tomato sauce:
- Chop the tomatoes in a blender or food processor, bring to a boil in a saucepan, simmer until the mixture is reduced by a third of the original volume
- To enhance the taste, add chopped tomato sauce to tomato sauce. bell pepper
- Pour a little tomato sauce into prepared jars, put stewed vegetables, fried eggplant slices.
- Pour tomato sauce into jars with vegetables to the top, cover with lids, send for sterilization for 50 minutes
- We seal the jars hermetically, turn over, cool
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- Chop a head of cabbage.
- 10 tomatoes cut into slices
- 3 sweet peppers cut into slices
- Cut the onion into rings, grate the carrots on a coarse grater.
Salad with cabbage
- Place the vegetables in a deep frying pan, add the beans, pre-cooked until half cooked, 55 ml of sunflower oil
- Boil vegetables over low heat, put 10 tablespoons of sugar, add three leaves of laurel cherry. A couple of minutes before the end of the stew, pour half a glass of vegetable oil, 150 ml of 9% vinegar
- Boil until tender for a quarter of an hour
- Put the hot product into prepared jars, cover with lids, sterilize
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Green beans in tomato
- Why do many housewives fail to get canned beans in tomato?
- Why does she sometimes have such a taste that at least throw it away?
- Why is it completely different from factory-prepared beans in tomato sauce?
We give the same answer to all three questions:
The thing is that they take ordinary beans for canning, but you need to take asparagus, with unripe seeds.
How do I do it:
- 1 kilogram of asparagus beans (pods), mine, cut into pieces of 5 cm, remove the fibers in the form of threads.
- I put several portions in a colander in boiling water for 5 minutes.
- I fry 350 g of onion in a glass of vegetable oil.
- I cut half a kilo of carrots, parsley root with noodles, pour half a glass of oil into an enamel bowl.
- The carcass is almost ready.
- In a separate pan I put one and a half kilograms of peeled and mashed ripe tomatoes, a finely chopped bunch of parsley, mix, boil for 15 minutes.
- I add two tablespoons of salt, 4 tablespoons of sugar, half a glass of vinegar, chopped carrots, bay leaves, browned bean pods.
- I boil for 15 minutes.
I lay out in sterile jars 2 cm below the neck. I sterilize for 60 minutes, seal hermetically.
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Salad for the winter
- We cut a kilogram of tomatoes, and a kilogram of sweet pepper.
- Grate carrots on a large grater.
- Mix vegetables, add 1 kg of pre-cooked beans. Add one glass of sugar and 9 percent vinegar, sunflower oil.
- Pour in 2 tablespoons of salt.
- Cook until tender over low heat, arrange in sterile jars, roll up the lids.
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- Boiled beans - 3 kg
- Three bulbs
- large carrot
- Seasoning hops-suneli - 2 teaspoons,
- Vegetable oil - 150 ml
- Parsley, dill
- Chopped cilantro - ½ teaspoon
- tomato puree
Appetizer suitable for making bean soup
Prepare the stir-fry ahead of time:
- Three onions cut into cubes
- Grate carrots on a coarse grater
- Fry in sunflower oil
- Mix beans with vegetables, add tomato puree
- If there is not enough juice, pour in a little boiled water
- Add 2 teaspoons of hops-suneli seasoning, 2 teaspoons of ground cilantro seeds, a little chopped parsley and dill
- Arrange the hot product in half-liter jars, sterilize for 20 minutes, roll up the lids
Preparation with sauce
Horseradish will add spice to the dish, and citric acid will successfully replace vinegar.
We will need:
- 5 large carrots
- Two tablespoons of grated horseradish
- 10 g salt
- 10 g granulated sugar
- Teaspoon of citric acid
- Cooked beans
- 200 ml sunflower oil
- Tablespoons of tomato paste
- Pureed tomatoes
- Dill and parsley greens
Fill jars with tomatoes, beans and sauce. Cover with lids, sterilize for 40 minutes, then roll up.
The sauce is prepared like this:
- Pass the carrots through a meat grinder, fry in vegetable oil
- Pour the tomato paste diluted with water
- Add chopped horseradish, parsley and dill, bring to a boil
Salad with green tomatoes
We will need:
- Half cooked beans
- Kilogram green tomatoes
- large bulb
- tomato paste
- Acetic acid 9% - 50 ml
- Sugar - 3 tablespoons
- Salt - 2 tablespoons
green tomatoes
- Cut tomatoes into slices, onions into rings
- Grate carrots on a coarse grater
- Saute vegetables in sunflower oil under a closed lid
- In a saucepan with a thick bottom, put boiled beans, sautéed vegetables, tomato paste, salt, sugar, spices, a couple of leaves of parsley
- 5 minutes before the end of cooking, pour in the vinegar.
We lay out the hot product in half-liter jars, sterilize for 30 minutes, roll up the lids, turn over.
Canned in adjika
We pass through the meat grinder:
- 3 kg tomatoes
- 400 g sweet pepper
- 200g hot pepper
- 200 g garlic
Pre-cook beans
- Add a glass of vinegar 6% to the vegetable mixture, salt to taste, pepper, mix
- Add two cups of precooked beans
- Boil 10 minutes
- We lay out the hot product in sterile jars, close with nylon lids, store in the refrigerator
- The dish is stored in the refrigerator for 1-2 months
Bean stew with carrots and onions
- 0.5 kg carrots
- 30 ml vegetable oil
- Three bulbs
- Greenery
- Boiled beans boiled - 0.5 kg
- Sugar - 1.5 tbsp. spoons
- Salt - 1.5 tbsp. spoons
- Acetic acid 9 percent - three tablespoons
- Tomato juice - 1 glass
Prepared Ingredients
- Cut the carrots into strips, cut the onion into rings, sauté in oil in a frying pan.
- Mix vegetables with pre-cooked beans until half cooked, put in a deep frying pan.
- Add spices, salt, sugar, sunflower oil.
- 5 minutes before the end of cooking, pour in the vinegar.
- Place the hot product in sterile jars, cover with lids, boil for 20 minutes, seal tightly, turn over.
Salad Ten
Compound:
- 10 eggplant
- 10 sweet peppers
- 10 bulbs
- 10 tomatoes
- Glass of beans
Salad "ten"
- Cut everything, mix in one bowl, add the beans boiled until half cooked.
- In the mixture, add 1 cup of vinegar 6 percent, 1 cup of sugar, 1 cup of pureed tomatoes, one tablespoon of salt.
- Boil 25-30 minutes.
- Lay in jars hot, roll up without sterilizing.
Spicy tomato sauce
Sauce is the basis of the taste of the future dish
- Skip 0.5 kg through a meat grinder bell pepper, 1 kg of tomatoes, 300 gr. apples, two hot peppers.
- Salt the mixture, add ground garlic, parsley root, 200 ml of sunflower oil, set to stew (stir).
- Then the mixture is laid out in sterile jars, rolled up with metal lids.
- Such a sauce can not be rolled up, but used directly for cooking dishes with beans.
plum sauce
ready sauce
- This sauce will add a special piquancy to your dishes.
- We need half a bucket of plums
- Stew, rub the plums, stew for 15 minutes with the prepared tomato sauce, add a tablespoon of ground cilantro, 5 chopped garlic cloves, one tablespoon of ground red pepper, salt to taste
- This sauce can be used to prepare various vegetable preparations.
Classic tomato sauce
Classical
For 10 liters of tomato juice:
- 5 grams cinnamon
- 1 teaspoon ground black pepper, sugar to taste, sunflower oil - 200 ml, 10 large onions
- Mix all ingredients and boil for 50 minutes over low heat.
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