Like most other vegetables, for a long time it was without proper culinary attention. Most often it was used as decoration in gardens and parks. We must pay tribute: the vegetable blooms really beautifully. However, much later it began to be used in cooking. To date, it has been proven how useful this vegetable is. During its use, many recipes have accumulated: it is consumed raw, fried, stewed, made with beans.
This vegetable contains a huge amount of useful elements and substances. Some of them are simply irreplaceable for a person. The content of sulfur, magnesium, chromium, as well as fiber and carbohydrates makes the product indispensable on the table of people who want to improve their health and support the treatment of a number of diseases. Therefore, housewives try to make blanks from it in order to get the maximum benefit for a whole year.
So, what are the benefits of beans in pods?
Of course, green beans are a storehouse useful properties, however, there are diseases in which the use of the product should be abandoned. First of all, we are talking about intolerance of the body and allergies. However, beans can cause problems in other cases. So, it can provoke bloating and intestinal colic.
If you have excess salts in your body, do not eat green beans.
One more thing important rule regarding the preparation of the product: beans need to be thermally processed for a long time. All because of the content of poisonous pheazine in it, which is destroyed only after prolonged processing.
When choosing green beans, you need to pay attention to its elasticity and color. Give preference to pods where the peas sit very tightly. The casing must not be loose or wrinkled.
The color of quality beans is bright green. This is especially important when choosing a frozen product: too dark color tells about re-freezing and low quality of the product.
To enjoy the delicate taste of green beans and use it for cooking other dishes, you can make preparations from green beans for the winter, where other vegetables will be excluded. The most popular are preservation and pickling.
You can preserve green beans in the following way: for 950 ml, you need to take 50 grams of salt and a teaspoon of 80% vinegar. Rinse the beans, boil for 5 minutes, drain the water. After tightly decomposing into jars, pour with a solution of salt and water. So boil for about 30 minutes. Before rolling, add a teaspoon of vinegar. After opening the jar, the beans must be soaked for several hours in running water - this will remove the acid from the vinegar, and the product will acquire its natural taste.
The recipe for the winter is similar to canning. The difference is in the use of some spicy herbs: bay leaf, cloves, hot pepper and cinnamon. Boil the beans for 5 minutes, then put them in jars, tightly enough. First, put spices and your favorite spices on the bottom. The marinade recipe is as follows: 50 grams of salt and 15 ml of 80% vinegar are taken per liter of water. The ingredients are mixed and brought to a boil. With this solution, the beans laid in jars are poured. Banks should be put for sterilization in boiling water for 5 minutes.
This dish is a great opportunity to combine two such healthy vegetables. To make the taste more saturated and fragrant, tomatoes and onions will also come in handy. The dish will be especially elegant if the vegetables are cut into large pieces. Although the taste will not change if the vegetables are in the form of a paste (use a chopper or blender for this). So, let's get down to the recipe for a nutritious preparation for the winter "Eggplant with beans."
For every 200 grams of beans, you need to take one carrot and eggplant, two onions and three tomatoes.
Cut all vegetables into large pieces, boil or stew with the addition of your favorite spices. While the dish is cooking, you need to sterilize the jars well. The easiest way to use a microwave: pour 1-2 centimeters of water into jars and put in the appliance for 4-5 minutes. At this time, the lids are sterilized - boiled.
Put a bay leaf at the bottom of each jar and fill with hot stewed vegetables and twist. If you want a mass of puree consistency, grind it before putting it in a blender.
The beauty of this preparation for the winter with beans is that it can be consumed hot and cold, as a side dish or as an independent dish. Many mix such vegetables with meat, and you get a delicious extraordinary stew.
We will analyze more options for harvesting beans for the winter. Recipes of the product in tomato sauce are distinguished by a special aroma and piquancy.
For cooking, in addition to beans, you will need tomatoes - 700 grams, onions and carrots - 200 grams each, parsley roots, salt, sugar, six percent vinegar, garlic, herbs, spices (lavrushka, pepper, peas and allspice). Before preparing the preparation for the winter of beans with vegetables in tomato sauce, it is necessary to boil the washed and chopped pods for 5 minutes, at this time we fry other vegetables (roots, onions, carrots) in vegetable oil. Remove the skin from the tomatoes and grind as convenient (using a grater, blender or chopper). Pour the tomato paste into a saucepan, boil for 15 minutes, add the roots, carrots, beans and other ingredients. After the time has elapsed, we lay out the salad in sterile jars.
Another option for harvesting beans with vegetables for the winter is lecho. In this case, the Bulgarian dish will be performed in a slightly new way, not so ordinary. For cooking you will need: two kilos of green beans per kilogram of carrots, sweet peppers and onions. Salt, sugar, vinegar (6%) and tomato sauce are also needed (you can cook it, as in the previous recipe).
So, we prepare the beans, cut into small pieces, boil for 5 minutes. At this time, cut other vegetables. As soon as the beans are processed, we combine all the components together and simmer (vinegar must be poured only after boiling). After we boil for another two or three minutes, put it in sterile jars and roll it up.
Another option for an unusual preparation for the winter is a salad with beans and cabbage. it is necessary like this: boil for 5 minutes separately cabbage inflorescences and bean pods. After that, tightly lay out in jars, add green pea pods. We spread the spices: clove inflorescences, herbs and bitter peppercorns in each jar, add some salt, add a little citric acid.
After that, you need to pour the marinade: take 2 tablespoons of sugar and salt per liter of water, plus 0.5 cups of vinegar. Boil. Banks twist and leave to rest.
You can use options for multi-component harvesting of beans for the winter - the recipes are varied. As an example, let's take vegetable stew.
For cooking, you will need a kilogram of green beans, onions, bell peppers, zucchini. A fork of cauliflower and white cabbage, greens: parsley, dill, celery. Vinegar, vegetable oil, ground pepper and salt are also needed.
Prepare vegetables: blanch beans and cauliflower florets for 5 minutes, white cabbage just scald, sprinkle the chopped eggplants with salt and leave for half an hour, then rinse, grind the tomatoes. Fry eggplant, zucchini and onions separately. Next, mix all the ingredients in an enameled saucepan (do not forget about pepper, vinegar, salt and herbs).
We lay out in jars and sterilize for an hour. Next, we roll. In winter, enjoy the taste of this preparation for the winter. and vegetables - a great dish. Try to do it - you won't regret it.
Proper nutrition is the key to health and longevity. It is especially important to eat right in the winter, not forgetting about vegetables, enriching the diet with vitamins and minerals. Asparagus beans will help in this, recipes for cooking for the winter (such popular types of preparations as canned and frozen) of which are set out in the article.
Green asparagus beans, as well as, have firmly entered the diet of people who adhere to the basic rules of a healthy diet.
You need to preserve young asparagus beans for the winter - then the dishes will be tender
Low calorie, high content of protein, fiber, iron, manganese, phosphorus and vitamin B1 are the main advantages of this legume. In addition, asparagus beans are easy to prepare: just boil them, salt, season with a drop of oil - and nutritious, delicious dinner ready (although women will appreciate it more!). Such beans are also good in vegetable stews with potatoes, carrots, green peas, and peppers. And if you add a little of any meat, men will also like the dish! It is also used as an additional ingredient in salads, soups, borscht, in the preparation of omelettes. But how to preserve such a valuable and useful product? There are several simple recipes.
Freezing is the easiest and most affordable way to preserve a bean product for the winter. Frozen beans can be used in soups, stews, omelettes, you can simply boil them and fry them in batter.
Before freezing, cut the beans into pieces that will be convenient for you to use them in the winter.
To freeze this product you need:
Frozen vegetables and berries (cherries, currants,) can be stored from 3 months to 1 year without a significant loss of taste.
Attention! If the beans are not young (milk), but rather mature, the veins should be removed, as they become tough and subsequently negatively affect the overall pleasure of the cooked dish.
Little space in the refrigerator, but the harvest was a success? In this case, recipes for harvesting beans by canning become relevant. Canned green beans can be used as an additional product for various dishes, or can act as an independent snack.
Do not forget to add vinegar to the brine: it will become the main preservative
Necessary ingredients: asparagus beans - 300 g; water - 400 ml; vinegar - 2-3 ml; salt - 7 g.
Attention! It is more convenient to preserve green beans in half-liter jars. The quantity of products in the recipe is indicated for this volume.
Cooking:
That's why simple recipe makes for a pretty tasty appetizer. Required ingredients: asparagus beans - 0.5 kg; cloves - 2 sticks; garlic - 3 cloves (more); allspice (peas) - 3; bay leaf -1.
Marinate green beans in half-liter jars. So it will be convenient to use in winter
To prepare the marinade you will need:
Cooking:
Required ingredients: asparagus beans - 500-600 g; black pepper, allspice - 4-5 peas each; bay leaf - 1; onion (small head) - 1 piece; sugar - 5 g; vinegar - 3-5 ml; salt - 7-10 g.
Remove stems from beans
Cooking:
Preserved tomato sauce emphasizes the taste of other vegetables, highlighting them and enriching them with new notes. Harvesting asparagus beans with tomato sauce (from ripe homemade tomatoes) will appeal to many gourmets.
Whatever preservation recipe you choose, be sure to sterilize the jars for harvesting
List of products: ripe red tomatoes - 0.4 kg; salt - 7 g; asparagus beans - 0.6 kg; sugar - ¼ - ½ teaspoon.
Cooking:
Attention! It is important to use homemade red tomatoes that are fully ripe in this recipe. Their acid will be an additional preservative for beans.
Legumes usually make an excellent snack, especially with vegetables such as sweet bell pepper and tomatoes.
Black Eyed Peas gives an unusual taste to any vegetable salads and stews
Necessary products: green asparagus beans - 1.5 kg; Bulgarian pepper (preferably red) - 0.25 kg; tomatoes (homemade red) - 0.8 kg; parsley (fresh) - 1 bunch; salt - ½ - ¾ tablespoon; garlic - 0.1 kg; ground black pepper (to taste); sugar - 40 g.
Cooking:
A recipe for preparing snacks for spicy lovers (in moderation). Necessary ingredients: beans - 1 kg; lemon juice - 1.5-2 tablespoons; sugar - 50 g; hot pepper - 1 pod; bay leaf - 2; water - 1 liter; sunflower oil - 12 g; allspice, black pepper - 4 peas each; cloves 3 pieces; vinegar - 5 tablespoons.
Do not boil the beans for too long so as not to lose beneficial trace elements.
Cooking:
Having spent a little more time and food on conservation, you can get a completely independent dish, ready to eat immediately after opening the jar.
For green bean salad you will need: asparagus (green) beans - 1 kg; vinegar - 2 tbsp. l.; sunflower oil (refined) - 100 ml; onion - 0.5 kg; sugar - 200 g; Bulgarian sweet pepper (preferably red or bright yellow) - 3 pieces; salt - 50 g; carrots - 3 pcs.
Asparagus beans are the perfect addition to any winter meal.
Cooking:
An interesting fact: there are several varieties of asparagus beans of various colors - yellow, bright green, dark green and even purple. When cooking, yellow and green beans do not change their color, and purple takes on a more familiar green tint to the eye.
Asparagus beans harvested for the winter in the above ways will be stored without problems in the basement and in apartment pantries. Of course, the least expensive way to harvest it is freezing, which is especially valuable for lovers of exclusively natural taste products. And for gourmets and just connoisseurs of a varied diet, pickled beans and salads based on it are perfect.
Prefer self-preservation to store-bought preparations - this way you will be sure of the quality of the product
Canned or frozen green asparagus beans will greatly enrich the diet in winter. A zealous hostess will be able to surprise her family, friends and guests with an original and healthy, and most importantly, tasty dish. For example, with frozen bean pods, you can cook interesting pancakes by dipping them in an egg, previously beaten with flour, and fried in oil. It cooks quickly, vegetable pizza looks original, cooked in a pan with the addition of green or yellow bean pods, and the most daring cooks - purple.
Experiment, enjoy the taste of summer even in winter!
IN large capacity pour cool water and rinse the bean pods. Then dry them and chop them into sticks, about 3-4 cm long. Peel the onions and small carrots. Carrots should be cut into thin slices. And cut the onion into thin half rings. Cut the hot chili pepper into small pieces or circles. Mix all salad ingredients in a deep bowl.
Fill pre-sterilized jars with a vegetable mixture of beans, onions, carrots and peppers.
Spread allspice on top with peas and pour right amount wine vinegar. Now prepare the marinade. Pour granulated sugar and salt into boiling water, dissolve and bring to a boil again. Pour jars with vegetable mixture with boiling marinade.
Cover jars with blanks with clean lids and sterilize for 10-15 minutes. Roll up jars of beans with a special key and wrap them in a warm blanket. Leave the pickled beans upside down until completely cool. Store blanks in a cool, dark place.
Experiment with additional ingredients, you will succeed! Good luck with your experiments and bon appetit!
Behind step by step photo Thank you Christine for the recipe.
You might like the recipe for Beans in Tomato Sauce:
Sincerely, Anyuta.
Asparagus beans are not only a relatively unpretentious crop to care for, but also have consistently high yields. For example, last summer, which was stingy with precipitation, I collected a total of about 3 kilograms of fleshy shoulder blades from each square meter of a bean patch. So I had to roll up my sleeves properly and start preparing asparagus for the winter.
Asparagus beans for the winter can be prepared for the future in several ways - pickle, freeze, salt and even dry. Owners of spacious freezers are better off choosing the second option, since it is frozen pods that can be used in almost all dishes, and besides, they are not as difficult to digest as, for example, pickled or salted shoulder blades.
How to freeze green beans? Rinse young bean pods without a parchment layer thoroughly with tap water, remove the tips and central vein, cut across into segments from 2 to 2.5 centimeters and blanch in boiling, slightly salted water for about 2-3 minutes. After that, they are immediately placed for a couple of minutes in cold water and only then poured out on a towel to dry. If you feel that the shoulder blades are slightly rough, then I recommend increasing the blanching time to at least 5 minutes.
As soon as the beans dry a little, they are distributed into portions and packed in plastic containers or plastic bags. For myself, I determined that the optimal portion per person is 100-150 grams of shoulder blades: this amount is enough to prepare a bean salad for one person or a vegetable stew with other vegetables for a family of three.
The containers are tightly closed with lids, and all the air is squeezed out of the bags before sealing, and only then the beans are removed into the freezer with a temperature of minus 18 degrees. In this form, the blades can be stored for up to a year, but it is still better to use them within 6 months.
To stock up on dried asparagus for the winter, all you need is an oven with a thermostat. After thoroughly washing the green beans, pinch off the ends, remove the central fiber from the valves and cut them into pieces 2 to 4 centimeters long. Then place them in a sieve, and it, in turn, boiling water on a minimum heat for 3-5 minutes. After that, immediately dip the beans in a pot of cool water for 2-3 minutes. Drain the water, dry the shoulder blades a little and spread them evenly on a baking sheet. The beans are dried in the oven for 5-6 hours at a temperature of about 70 degrees. Before use, the pods must be held for a couple of hours in water to swell.
And asparagus beans can be pickled. To do this, the pods are sorted, washed, rid of the tips and the central vein and cut into diamonds about 4 centimeters in size. After that, they are dipped in boiling water and boiled for 12 to 18 minutes, depending on their thickness and age. Avoid overcooking as this will make the beans flabby and tasteless. Next, the water is drained, and the beans are laid out on a towel to cool. Spices to taste, cooled beans are placed in clean jars at the bottom and poured with brine (to prepare it, 50 grams of salt are added per liter of water). Then the jars are covered with lids and left for 24 hours. The next day, the jars are sterilized in boiling water and rolled up with lids.
In my family, no one likes canned vinegar, so we harvest green beans for the winter only in the above ways. I note that one bed with an area of \u200b\u200b5 square meters usually enough to provide even a large family with this useful vegetable for a whole year.
And the cost of time. It is enough to add a few drops of sunflower oil and salt to the boiled one - dietary food for women is ready. If you put out the pods with, and, you get a vegetable stew. Well, if you also serve meat to him, men will remain full and satisfied. But how to make from asparagus beans so that it is both tasty and preserved useful material- this will be discussed further.
Did you know? With the help of the usual Egyptian beauty Cleopatra hid wrinkles: the slaves ground the beans into powder, which the queen diluted with water and applied to her face. The only drawback of such a "foundation" was the cracking of the dried gruel.
The legumes can be used in winter to make omelettes, vegetable soups and stew, fried in batter, boiled and served with tomato sauce. There are many variations for every taste. And you can also use purchased frosts. We will figure out how to freeze at home. Your product guarantees its quality.
This method of winter harvesting is simple and affordable. Sort the pods, selecting the good ones from the spoiled ones. Wash them well, discard in a colander to drain the water. Dry, remove the stalks and pointed tips at the other end. On older specimens, the veins should also be cut out, as they are very tough and will negatively affect the taste of the dish. Then chop into bars about 2-4 cm long. Make sure that the workpiece is dry, otherwise a solid piece of ice will form during the freezing process. Separating the right amount of pods from it will be very problematic. In addition, ice in frost makes the dishes watery and deprives them of taste. Pack the finished beans in portions in plastic bags with zippers and send to freezer. You can separately lay out the bean bars on cutting boards and alternately freeze them, then pour them into a bag or container that will be stored in the freezer.
Did you know? Napoleon loved beans. He did not eat meat and considered legumes to be the only source of protein.
So that in the process of preparing for the winter for freezing in a boiled form, it does not lose its nutritional value, bright color and retained taste, it must be properly prepared. To this end, the product should, as in the previous version of winter preparations, be selected, washed, the ends removed and, if necessary, the veins, cut into pieces. Then the raw material is dipped in boiling water and blanched for 3-5 minutes. If time limits are not adhered to, the pods will become very soft and unsuitable for freezing. Then the bars very quickly need to be removed from boiling water with a slotted spoon and dipped in ice water. This nuance guarantees the preservation of the bright colors of the frozen beans. After 3 minutes, remove the beans from the bowl and place on a towel to dry. After all the manipulations, put the dry pods into small portioned bags, let the air out of them, pack and put in the freezer. 
Green pods can be stored for no more than 12 hours, the next day they wither and begin to deteriorate. Many housewives, in order to extend their life until winter, them. In this form, legumes are stored for a long time (under the condition of a dry room with a temperature of + 5-10 ° C and humidity not higher than 50%). If the temperature rises to 15–20 °С in the storage, there will be a risk of awakening beetle larvae, which settle in the grain even in the garden and wait for favorable conditions for their activation. 
Did you know? In 100 g of ordinary beans there are 300 kcal, and in 100 g of asparagus beans - only 25 kcal.
Experienced housewives store legumes in cloth bags, into which teeth are necessarily thrown. Its smell is unpleasant to beetles. In addition, the grains do not smell. If there is no cool storage in urban areas, you can use a refrigerator. In this case, the beans are poured into a bag or corked in glass containers. It is advisable to heat the grains in the oven at a temperature of 60 ° C before laying for storage. This is enough to eliminate the grains with their offspring from the fruit. When the beans have cooled, scatter them into jars, add garlic and close with nylon lids.
Each cook has his own secrets in the kitchen, including the preparation of pickled green beans. In the process of preparation, it is important to thoroughly rinse the pods. cold water, clean from veins and tips. Then cut into bars, pour into a colander and dip in boiling water for 5 minutes. After blanching, the beans should be quickly placed in a container of ice water and kept there for about 5 minutes. 
Important! String beans stimulate blood formation, increase immunity, reduce blood sugar, and also have an expectorant effect and improve the condition of the epidermis.
Wash jars for marinade thoroughly, sterilize. At the bottom in each container, put 3 cloves, 5 pieces of allspice and, to your taste, hot. Then place prepared pods in containers.
To prepare the marinade for a half-liter jar, you need 500 g of boiling water. Add a tablespoon of salt and sugar, 70 g of vinegar to it. Pour the finished liquid into jars, place them in a large saucepan, the bottom of which is pre-covered with a towel. From above we cover with metal lids for seaming, pour water into 1/2 cans and sterilize for half an hour. Then we cork the lids with a seaming key, wrap the jars and remove to cool. 
Some chefs do without sterilization. Peppers and prepared beans are also placed at the bottom of the jars to your taste. Top with boiling water and leave to cool for 30 minutes. Then the water is poured into the pan, salt, sugar and vinegar necessary for the marinade are added there. Bring all ingredients to a boil. Again fill the jars with pods and roll up the lids.
This is not the limit of culinary improvisations. There are many bean recipes for the winter. For example, some cooks add a lot to the marinade, root and. The choice of recipe is yours.
Important! Canned beans should be consumed in limited quantities, as they contain vinegar, which is a threat to the kidneys. Some recipes use fat, which increases the calorie content of the product.
Salted pods of asparagus beans are used as salads and appetizers in winter. For their preparation, the legumes are washed, the tips and veins are removed, cut into bars, as in the previous harvesting methods. Also, cherry and currant leaves should be cleaned of dust and dirt, garlic and horseradish root should be cleaned. Prepared asparagus is laid in layers in a clean and sterilized jar, 4 leaves each, 4 cloves of garlic, chopped root. The beans should be on top. 
To prepare the brine, boil half a liter of water, add 2.5 tablespoons of salt to the pan. After a couple of minutes, remove the liquid from the heat and fill the jars with it. As soon as the brine has cooled, add vodka to each jar (calculated as 2 teaspoons per 1 liter), then cork with lids and store.
