Legumes should be included in the diet of all people who care about their health and enter the body with food all year round. This article will tell you about the technique of harvesting beans for the winter, its calorie content, as well as about the beneficial properties and harms, how to preserve it in its own juice and in tomato.

Which beans is better to preserve - white or red

If you can not decide on the color of the beans for seaming, here are some useful tips:

1. Cherry-colored legumes differ in BZHU and in calories from white beans. The second variety is less caloric and suitable for refueling diet foods.
2. Legumes of dark tones are characterized by increased density of the internal structure even after heat treatment.
3. Red beans are best used as an ingredient for the preparation of exotic dishes: fruit and vegetable and meat salads, desserts. She will give the dishes a "visual flavor."

Beans come in different tones and shades, but the chemical composition of different categories is almost identical. Minor differences are not noticeable to the body. Often people give preference to those varieties that they seem more beautiful in appearance.

Calorie Canned Beans

The amount of energy that a canned bean product will give you will depend on the cooking method. The energy value of red beans, which are harvested in their own juice, will be about 100 kcal, white - 90 kcal. In this case, there will be no special differences in the BZhU. Darker varieties have half a gram of fat per 100 g of product (white beans have zero fat content) and a little more fat and carbohydrates.

Did you know? Despite the low calorie content, beans are very useful and nutritious, as it contains a lot of proteins and vegetable fats. Napoleon Bonaparte fed her soldiers with her and knew for sure that she gives strength to the muscles of the military (in which he was absolutely right).

If the blanks are created according to exclusive recipes with many ingredients, then the calculation of calorie content will need to be carried out individually.

The benefits and harms of conservation

Beans can be safely attributed to one of the most useful and irreplaceable food products in the diet of a modern person. Experiments have shown that after preservation, legumes retain about 75% of useful macro- and microelements, losing only some vitamins and their derivatives.

The main benefit of such a product is the huge content of vegetable protein, which is why athletes use it regularly. Fiber is an indispensable tool in the fight against inflammatory processes in the intestines. It also improves digestion and dietary properties. Beans contain B vitamins, which favorably affect the human nervous system. It is also proven that regular use of beans improves the urinary system, as the product has a weak diuretic effect.

With moderate use of canned preparations, there will be no harm to the body.

Important! Nutritionists do not recommend the use of preservation for people suffering from a stomach ulcer and duodenal ulcer, as well as patients with gastritis and those who have increased gas formation in the intestines.

Classic winter recipe

This recipe implies the minimum use of extraneous additives. Moreover, you can easily find out the energy value of such a workpiece, since, in addition to beans and sugar, the composition of the dish will no longer contain ingredients that carry a caloric load.

For cooking you will need:

• bay leaf - 1 pc.;
• mustard - a few grains;
• allspice - to taste;
• salt, sugar - 100-120 g each;
• water - 3-4 l;
• vinegar - 3 tsp;
• beans - 1 kg.

You need to start by soaking the beans. If it is fresh, it will be enough to leave it in the water for about an hour. If dried, it will take all night. The second step is to add salt, sugar and spices to the main ingredient. Then the resulting mass must be gradually heated to 100 ° C.

When the workpiece temperature reaches the boiling point, you need to reduce the heat and simmer for about two hours, until the beans are soft. Do not rush to consider the mass ready: at the very end it is still necessary to pour vinegar. Without allowing the workpiece to cool, lay it in a container, and then cork. Do not immediately place the jars in a storage place, give them time to cool.

The method of preserving beans in their own juice

A way for those who like to savor monotonous food without additives. For cooking you need to have: half a kilogram of onions and carrots, a kilogram of beans, 200 ml of vegetable oil, 3 tbsp. l vinegar, the rest - according to one’s own preferences.

Did you know? UK citizens eat more bean beans than all the people on the planet combined. Scientists note that this product calms the nervous system, and that is why the British are considered one of the most restrained peoples of the world.

The first cooking step is similar to that in the previous case. Beans must be soaked for the whole night, while it is advisable to change the water several times. In the morning, you can boil the main ingredient over low heat (until it is easy to chew).

Now prepare the stewing container, where add the oil along with the vegetables. All this should reach the boiling point on a high-intensity fire. Then weaken the intensity of the flame and simmer the dish for about a third of an hour. Now all together hold on the burner for another 10 minutes.

At the final stage, you need to add all the remaining components from the list and spices prepared in advance to your own taste. Keeping it cool, begin to lay the blank in a glass container.

It is advisable to store such preservation in a shaded room where there is no increased humidity. In winter, on the basis of seaming, you will prepare a lot of delicious, hearty and healthy dishes.

Beans in Tomato

In tomato sauce, many foods seem tastier, and beans are no exception.

To create such a masterpiece, stock the following ingredients:

• tomatoes and beans in a ratio of 3: 1 (per 4 liters of water);
• bay leaf - 3 pcs.;
• sugar, salt - 2 and 3 hours, respectively;
• Hot peppers - half the pod.

The initial cooking methodology is similar to the above: soak overnight in several waters, cook in the morning until cooked. But you need to cook the beans along with sugar and half the dose of salt indicated in the recipe. In the meantime, you can prepare the tomatoes: scald them, peel them and skip in a meat grinder.

Now prepare a larger container and load all the ingredients except the bay leaf. Gruel should be languished for about 20-30 minutes, stirring it periodically. Before turning off the burner, be sure to add a bay leaf. Now roll it into a container, wrap it in a warm blanket and wait for the cold weather to enjoy the roll.

Video: Beans in tomato sauce for the winter

Preservation of fresh beans at home

Fresh beans are also called asparagus - a favorite plant food of many people who adhere to the rules of a healthy diet. They can also be deliciously cooked and rolled into jars for long-term storage.

Before canning, make sure you have the following ingredients:

• asparagus beans - 0.5 kg;
• parsley and dill - 55 g each;
• acetic acid - 55 g;
• horseradish root - 2-3 g;
• water - 1 l;
• granulated sugar - 1 tbsp. l .;
• salt - 2 tbsp. l .;
• add black and allspice according to your preference.

Now the cooking process will be radically different from previous cases. First you need to fry the asparagus in vegetable oil (if the pods are too long - divide them in half).

Important! Remember to rinse the pods thoroughly before starting cooking. Residues of dust on them can cause lids on preservation to swell over time, and the product will become unusable. Bloating can also occur due to a lack of heat treatment, so it is important to observe the time intervals indicated in the recipe.

In the meantime, prepare the marinade: put the water on an intense fire, add salt and sugar there, and after ten minutes of boiling add acetic acid.

The intended container must be sterilized, pour the pods into it, sprinkle with spices and herbs on top, and then pour with the finished marinade. Cover the container and keep in a water bath for about half an hour. Cork, flip 180 ° and wrap. After two days, the containers can be sent to a permanent storage location.

Autoclaved Canned Beans Recipe

If you still do not have an autoclave, get it soon and use the recipe below.

To prepare one liter of such a dish, you will need the following ingredients:

• fresh or dried bean beans - 200 g;
• onions, carrots - 200 g each;
• vegetable oil, bell pepper - 100 g each;
• puree or juice from tomatoes - 700 g;
• salt - 2 tsp;
• granulated sugar - 1 tsp;
• acetic acid - 2 tbsp. l

If you use dried beans, first you need to soak it for 5-6 hours. Then boil the beans on medium-high heat until they disintegrate without problems when pressed lightly. In the meantime, the cooking process takes place, you can finely grate the carrots, and cut the remaining vegetables.

Already boiled beans pour tomato juice and throw everything else. The quenching of the workpiece should last about a third of an hour. After this time, it will be possible to pour vinegar and stew another couple of minutes. Next, remove the dish from the burner, arrange in a container and seal.

Video: Beans in an autoclave

This article presented the most popular winter harvest recipes for everyone's favorite beans. Be sure to try making the beans according to the recipe that you liked best. And do not forget that this product, like many others, has a unique set of useful properties and BZHU, as well as some contraindications for use.