Bean salad for the winter: a recipe with a photo, very tasty

2024 Author: James Gerald | [email protected]. Last modified: 2024-01-12 17:37

Bean salad is a very tasty and hearty appetizer for the winter, which looks more like a Georgian lobio dish with the addition of other vegetables. Recipes with a photo of this blank are quite simple, they can be diversified with any fresh vegetables and spices to taste.

Beans and eggplant salad

A very light and delicious salad of beans and eggplants will not leave indifferent any gourmet. The dish will be a pleasant find for lovers of unusual combinations. The appetizer turns out to be very satisfying, so it can be served as an addition to meat dishes.

Ingredients:

• 1 kilogram of eggplant;
• 1 kilogram of carrots;
• 1 kilogram of bell pepper;
• 1 kilogram of onions;
• 1 kilogram of beans;
• 2 kilograms of ripe tomatoes;
• 100 grams of sugar;
• 500 ml of vegetable oil;
• 3 tablespoons of vinegar;
• 2 tablespoons of salt.

Preparation:

• Go through the beans, remove all the debris. Rinse under running water, fill with cold water, leave for 2 hours.
• After rinsing and pouring clean water, after boiling, boil until cooked over low heat under a half-closed lid. It will take about 1, 5-2 hours.

Rinse peeled onion heads under running water, cut into small cubes

Wash the peeled carrots, chop with a medium grater

Peel fresh eggplants and cut into medium-sized slices

Peel washed sweet peppers from seeds and partitions, cut into small cubes

• Cut ripe tomatoes into four parts, cut out the stalks.
• Skip the tomatoes through a meat grinder.

Put all the chopped vegetables in a deep saucepan, add table salt (to taste), 100 grams of granulated sugar and vegetable oil

Place the container on low heat, simmer for an hour, remembering to stir from time to time. At the end of cooking, pour 3 tablespoons of vinegar into the vegetable mixture

• Rinse the cans under running water, clean with soda. Sterilize glass containers in any convenient way in an oven, microwave or over steam.
• Distribute the prepared salad in jars, seal with sterilized lids. Store the finished preservation in a suitable cool place.

In order for the beans to cook much faster, it is advisable to soak them in advance on the eve of the preparation of the workpiece (overnight).

Bean salad with vegetables

Bean salad with vegetables is prepared very quickly for the winter according to a simple recipe with a photo. This tasty and satisfying dish can be used as a snack or served as a side dish for meat dishes.

Ingredients:

• 1 kilogram of beans;
• 4 onions;
• 2.5 kilograms of tomatoes;
• 1 kilogram of carrots;
• 1 kilogram of bell pepper;
• 1 teaspoon vinegar
• 1 tablespoon granulated sugar;
• 500 ml of vegetable oil;
• ground pepper;
• salt to taste.

Preparation:

Make cross-shaped cuts on the tomatoes, place them in boiling water for 30 seconds, then remove with a slotted spoon and peel them. Cut the peeled tomatoes into small cubes

Grind the pre-peeled and washed carrots using a coarse grater

Peel the sweet pepper from seeds and partitions, cut into thin and not very long cubes

• Chop the peeled onion heads in half rings.
• Put all the chopped vegetables into a large and deep cauldron, add 1 kilogram of pre-soaked beans to them.
• Pour in vinegar, vegetable oil, add ground pepper, granulated sugar and salt to taste.

• Bring the vegetable mixture to a boil over medium heat, then reduce the heat and continue simmering until tender for two hours. Stir the vegetables periodically during stewing so that they do not burn.
• Pack the workpiece in sterilized jars and roll up immediately.

The readiness of the vegetable salad can be determined by the condition of the beans. If it is soft, then the salad is completely ready, you can roll it up.

Bean lecho for the winter

Lecho is one of the most popular winter preparations. It is usually made with bell peppers or courgettes, but this photo recipe uses beans and other vegetables. It turns out a very tasty and spicy salad for the whole family. You can serve lecho with pasta, meat dishes or treats made from potatoes.

Ingredients:

• 1.5 kilograms of tomatoes;
• 150 grams of dry beans;
• 700 grams of fleshy bell pepper;
• 20 grams of salt;
• 80 grams of granulated sugar;
• 50 ml vinegar;
• 75 ml of vegetable oil.

Preparation:

Pour the pre-washed beans with water overnight and leave until morning. Drain the liquid, add water to the top and boil until tender

While the legumes are boiling, you can prepare the rest of the vegetables. Peel the bell pepper from the stalks and seeds, cut into medium strips or small cubes (optional)

• Rinse tomatoes, chop with a meat grinder.
• Drain the prepared tomato puree into a deep saucepan, place on the stove, turn on medium heat and bring to a boil. Then you can reduce the heat and continue cooking for about 15 minutes.

• Pour chopped bell peppers into the tomato sauce, simmer for another 15 minutes.
• Then add the boiled legumes and mix gently.

• Pour in vegetable oil, add table salt and granulated sugar. Bring to a boil, reduce heat on the stove and continue simmering for about 10 minutes.
• 5 minutes before final cooking, pour vinegar into the vegetable mixture.

Pour the finished lecho into sterilized glass containers, roll up with boiled metal lids. Turn each jar upside down, insulate on top and leave in this form until it cools completely. Place the conservation in the cellar

You can add a few peeled garlic cloves to add a spicy taste to the workpiece while stewing vegetables.

Zucchini and beans salad

If you do not take into account the time of soaking and cooking legumes, then a salad of beans for the winter is prepared in a matter of minutes, but it turns out to be very tasty. This recipe from the photo uses tomato paste, but you can also add ripe tomatoes that were previously twisted through a meat grinder.

Ingredients:

• 1 kilogram of young zucchini;
• 70 grams of tomato paste;
• 200 grams of bell pepper;
• 0.75 cups dry white beans;
• 0.5 tablespoons of table salt;
• 110 ml of sunflower oil;
• ground black pepper - to taste;
• 1 tablespoon vinegar
• 50 grams of granulated sugar.

Preparation:

• Pre-wash and peel all vegetables. Pour the legumes with cold water, leave in this form for 8-10 hours, and preferably overnight.
• Boil the washed beans until ready.

Cut the zucchini, peeled from the skin, into small cubes (slightly larger than boiled beans), put in a saucepan

Pour in diced bell peppers

Add tomato paste, granulated sugar and table salt to the vegetable mixture

Mix all components, place on low heat and continue simmering for about 10 minutes. It is important to stir the vegetable mass regularly so that it does not burn to the pan

At the last stage, add the boiled beans. Simmer for 20 minutes over low heat, add vinegar and continue to cook for about 5 minutes more

• Mix well and remove the pan from the stove.
• Distribute the finished vegetable snack in pre-sterilized containers.

Close all cans hermetically and immediately turn upside down. Cover with a towel on top and wait until it cools completely. Store in a suitable dark place

Before adding vinegar to a salad, you need to taste it, maybe you need to add some more granulated sugar, hot pepper or salt.

Bean and beet salad

Bean salad with beets goes well with fish and meat dishes. In addition, such a preparation can be added during the preparation of lean borscht. It prepares very quickly, but you need a minimum set of ingredients.

Ingredients:

• 300 grams of carrots;
• 400 grams of beets;
• 150 grams of canned tomatoes in their own juice;
• 250 grams of cooked beans;
• 1/3 cup vegetable oil
• 1 onion;
• salt to taste;
• 100 ml wine vinegar.

Preparation:

Peel the beets, rinse under the tap, chop on a medium or coarse grater. Put in a salad bowl, add 2 tablespoons of wine vinegar and the same amount of vegetable oil. Stir and leave to marinate

Grate the carrots on a coarse grater

Chop the peeled onion into thin half rings

Pour 3 tablespoons of sunflower oil, heat and add chopped onion to it. Fry until golden brown

Pour grated carrots and beets into a pan with onions. Stir and simmer for about 5 minutes

• It remains to add canned tomatoes and pre-boiled legumes, add salt to taste.
• Pour in 1/2 cup boiled water, 1/3 cup sunflower oil and vinegar.

• Stir the beetroot salad well, continue to simmer for half an hour under the lid.
• Put in sterilized jars and seal with lids. Store prepared canned food in the refrigerator.

You can also add chopped bell peppers and a little spicy to taste to the salad.

The presented recipes with photos will surely appeal to lovers of vegetable dishes and unusual combinations. The amount of ingredients in delicious bean salads for the winter can be varied to suit your taste, increasing or decreasing.