Blueberry salad with beans. Salad with eggplant and beans. Eggplants with red beans for the winter

Eggplants with beans for the winter are an ideal stand-alone snack, an excellent hearty side dish or a preparation that will help out when you don’t have time to prepare lunch or dinner. Both cold and heated, the dish will delight you with a harmonious and balanced taste.

How to cook eggplants and beans for the winter?

If you are interested in preparing eggplants and beans for the winter, the best recipes presented in the selection below will help you decide on the most acceptable version of the snack, and relevant recommendations will ensure the correct implementation of the technology and obtaining the ideal result.

1. Correct preparation of eggplant fruits will improve the taste of the preparation: after cutting, add salt to the slices and leave for 30 minutes, which will relieve them of bitterness.
2. The beans are filled with plenty of water and left for at least 12 hours.
3. The swollen beans are washed and boiled until tender.
4. Often, bean and eggplant dishes are sealed hot in sterile jars for the winter with boiled lids and do not require additional sterilization of the vessels with the preparation. To store at room conditions, you need to turn the rolled up jars onto the lids and wrap them warmly until they cool.

Salad with beans and eggplants for the winter

A simple but tasty salad with beans and eggplants can be prepared using the recommendations from this recipe. If time allows and there is a desire, it is better to cut the carrots into strips or cubes using a knife, abandoning the grater - the snack in this manner will turn out more appetizing and beautiful in appearance.

Ingredients:

• eggplants and beans – 1 kg each;
• carrots and bell peppers – 250 g each;
• tomatoes – 750 g;
• garlic – 1.5 heads;
• granulated sugar – 0.5 tbsp. spoons;
• oil – 150 ml;
• salt – 1 tbsp. spoon;
• vinegar – 50 ml.

Preparation

1. Grind tomatoes, garlic, boil with salt, sugar, oil and vinegar for 5 minutes.
2. Add eggplants and peppers and boil the mixture for 30 minutes.
3. Add the boiled beans and cook for another 15 minutes.
4. Roll up eggplants and beans for the winter in sterile jars.

Green beans with eggplant

Prepared eggplants with green beans for the winter will be no less tasty, but lighter. You can use either fresh tomatoes or ready-made juice as a tomato base, saving time and effort. The snack will be less high-calorie if you omit the stage of pre-frying the pods.

Ingredients:

• eggplants and green beans – 1 kg each;
• onion – 250 g;
• tomatoes – 0.5 kg;
• garlic – 4 cloves;
• granulated sugar – 1 tbsp. spoon;
• oil – 120 ml;
• hops-suneli - 1.5 teaspoons;
• salt – 1 teaspoon;
• vinegar – 20 ml.

Preparation

1. Sliced ​​eggplants are sprinkled with oil and baked on a baking sheet at 200 degrees until golden brown.
2. Fry the bean pods in oil, adding onions.
3. Grind the tomatoes, boil with the addition of sugar and salt.
4. Add fried beans, eggplant, garlic and simmer for 10-15 minutes.
5. Stir in vinegar and seal the eggplants and beans hermetically into steamed containers.

Eggplants with red beans for the winter

An eggplant and beans appetizer prepared according to the following recipe for the winter will not take much time, especially if you prepare the beans by soaking and boiling them in advance. You can grate the tomatoes, use a blender, or even take ready-made juice. Hot pepper is added as desired and to taste.

Ingredients:

• eggplants – 1 kg;
• red beans – 250 g;
• tomatoes – 1 kg;
• oil – 50 ml;
• salt, pepper, parsley.

Preparation

1. Boil the beans.
2. Fry the eggplants until golden brown.
3. Add tomatoes, beans, salt, pepper, simmer for 10 minutes.
4. Transfer the boiling mass into sterile jars and roll up the lids.

Eggplants with white beans for the winter

Another tasty and nutritious winter salad with beans and eggplants can be prepared by applying the following recipe in practice. In this case, it is preferable to use white beans, which perfectly retain their shape, but at the same time become soft and contrast perfectly with the rest of the vegetables.

Ingredients:

• eggplants – 1 kg;
• white beans – 250 g;
• tomatoes – 750 g;
• garlic – 1 head;
• oil – 180 ml;
• vinegar – 50 ml;
• sugar – 0.25 cups;
• salt – 1 tbsp. spoon.

Preparation

1. Boil crushed tomatoes with garlic with the addition of salt, sugar, oil and vinegar.
2. Add eggplants, carrots, peppers, cook for 20 minutes.
3. Add boiled beans and simmer for another 20 minutes.
4. Preserve eggplants with beans and tomatoes for the winter in a sterile container.

Chanakhi from eggplant with beans for the winter

The richness of the taste of the eggplant and bean chanakha is achieved by first frying the onions and carrots and using an impressive portion of beans, which, as in previous cases, are pre-boiled. If desired, the composition can be supplemented with herbs by placing them in the pan 5 minutes before the end of cooking.

Ingredients:

• eggplants – 1 kg;
• beans – 400 g;
• tomatoes – 750 g;
• bell pepper and carrots – 250 g each;
• onion – 150 g;
• garlic – 0.5 heads;
• oil – 250 ml;
• vinegar – 50 ml;
• sugar – 75 g;
• salt – 1 tbsp. spoon.

Preparation

1. Fry carrots and onions in oil, add to a pan with chopped tomatoes, peppers, eggplants and boiled beans.
2. Season the vegetables with salt, sugar, vinegar, garlic, and boil for 40 minutes.
3. Eggplants and beans are rolled into steamed containers for the winter.

Caviar from eggplant and green beans

Green beans with eggplant in tomato sauce can be surprisingly tasty if you prepare it in the form of a salad or caviar, using the proportions of the ingredients and the recommendations of this recipe. A bunch of fresh parsley, which can be supplemented with dill, cilantro or basil, will add piquancy to the appetizer.

Ingredients:

• eggplants – 1.5 kg;
• green beans – 1.5 kg;
• tomatoes – 1.5 kg;
• bell pepper – 0.5 kg;
• parsley – 1 bunch;
• garlic – 2 heads;
• oil – 250 ml;
• vinegar – 50 ml;
• sugar – 100 g;
• salt – 1 tbsp. spoon.

Preparation

1. Tomatoes, beans, eggplants, peppers and garlic are ground in a meat grinder.
2. Add oil, vinegar, salt, sugar, boil the mixture for 1 hour.
3. Seal the boiling eggplants into steamed vessels.

Greek appetizer with beans and eggplant

By adding a couple of pinches of Provençal herbs to a classic appetizer, you will be able to transform its taste characteristics, making it more aromatic and refined. with Greek beans is another worthy version of a hearty and nutritious dish that you can stock up on for future use during the ripening period of fresh vegetables.

Ingredients:

• eggplants – 2 kg;
• beans – 0.5 kg;
• tomatoes – 1.5 kg;
• bell pepper, carrots – 0.5 kg each;
• garlic – 2 heads;
• oil – 250 ml;
• vinegar – 100 ml;
• sugar – 50 g;
• salt – 1 tbsp. spoon;
• Provençal herbs – 1 teaspoon.

Preparation

1. Grind the tomatoes, add sugar, butter, salt, and boil.
2. Add eggplants, peppers, carrots, boiled beans and cook for 40 minutes.
3. Season the salad with herbs, garlic and after 5 minutes roll it into steamed containers.

Lecho with beans and eggplants for the winter

The next appetizer is rightly called lecho due to the amount of bell pepper included in its composition and its large cut. The dish will be brighter and more appetizing if you take fruits of different colors. If desired, the dish can be filled with spiciness and piquancy by adding a little hot pepper and herbs at the end of cooking.

Ingredients:

• eggplants and bell peppers – 1 kg each;
• beans – 2 cups;
• tomatoes – 1 kg;
• onions, carrots – 250 g;
• garlic – 1 head;
• oil – 170 ml;
• vinegar - 0.25 cups;
• sugar – 0.5 cups;
• salt – 1 tbsp. spoon;
• hot pepper, greens.

Preparation

1. Grind the tomatoes, boil with salt, sugar and butter.
2. Add eggplants, peppers, beans and simmer for 30 minutes.
3. Throw in garlic, pepper, herbs, pour in vinegar, and heat the mixture for 5 minutes.
4. The beans are also rolled into a sterile container.

Eggplants with mushrooms and beans for the winter

If you add a few mushrooms to canned mushrooms, the taste of the dish is transformed beyond recognition, acquiring a special aroma and additional nutritional value. The priority component, without a doubt, is forest inhabitants, which must be properly processed and pre-boiled.

Eggplant is a very unusual vegetable; it can be combined with many foods and seasonings. They are very susceptible to the tastes and aromas of their “neighbors”, so even a slight change in the composition of ingredients entails a change in the taste of the dish. August is the time when vegetables delight us with their abundance. Isn’t this a reason to start preparing for future use? Today I would like to talk about a new salad for the winter in my notebook - eggplant salad with beans for the winter.

At first glance, the ingredients seemed incompatible: beans and eggplants, but I decided to take a chance. And in the end I didn’t regret it, the delicate, even silky taste of the salad, the slight sourness thanks to the tomatoes and the spiciness of the red pepper – exactly what I wanted! In general, very tasty, I recommend it to all lovers of legumes and blueberries.

To prepare an eggplant and bean salad for the winter you will need

Ingredients:

• Eggplants (blue or white) – 2 kg,
• Beans (boiled) – 1 kg,
• Carrots – 500 grams,
• Bell pepper – 500 grams,
• Ripe tomatoes – 1 kg,
• Onions – 200 grams,
• Tomato paste – 1.5 tbsp. spoons (optional)
• Garlic – 200 grams,
• Hot red chili pepper – 1 pod (medium),
• Vegetable oil (refined) – 200 ml,
• Granulated sugar – 1 tbsp. spoon,
• Salt – 2 tbsp. spoons,
• Vinegar essence (70%) – ½ tbsp. spoons,
• Ground black pepper – 0.5 teaspoons,
• Fresh herbs if desired.

Cooking process:

First, rinse the red or white beans, place them in the multicooker bowl and add hot water until it completely covers them. Close the lid and, selecting the “Beans” mode, cook the beans for 30 – 40 minutes. If you then add such beans to the preparations, then 30 minutes of cooking will be enough, it is important that they are not overcooked. An important nuance of cooking in a slow cooker is that it is not necessary to pre-soak it overnight.

Or cook it in the standard and usual way on the stove until cooked. I boil the beans in advance, and then package them in bags and put them in the freezer for storage. I boil the beans in a slow cooker - pressure cooker.

Prepare the remaining components for the workpiece.

Peel and rinse the carrots, grate them using a Korean carrot grater.

Cut the peeled onions into thin half rings or quarters. Peel the garlic and pass through a garlic press.

Grind the hot pepper with a blender or cut into very small cubes.

Wash the bell pepper, remove the seeds and stem, then cut lengthwise into long thin strips.

Cut white eggplants into large cubes.

Tomatoes can be chopped in a meat grinder or blender, or simply cut into small cubes. Place the tomatoes in a deep saucepan with a thick bottom and simmer over low heat for 5 minutes.

Immediately add onion and garlic. Then add tomato paste and cook for another 3 - 4 minutes.

Add carrots, eggplants, bell peppers, vegetable oil, salt and granulated sugar to the pan. Mix everything and cook over low heat for half an hour.
The very last ingredients will be boiled beans, hot peppers and vinegar essence. Mix the ingredients and simmer for another 15 minutes over low heat.

Prepare jars; it is best to use small glass containers for preparing winter vegetable salads. Rinse them and sterilize them in a way convenient for you (microwave, oven, slow cooker, stand for jars over steam). Metal lids must be boiled.

Place the hot eggplant and bean salad in prepared jars and immediately seal them with lids for the winter. As always, wrap the jars with the workpiece turned upside down on the lid with a warm blanket for additional sterilization and, after complete cooling, send it to the basement or basement for further storage.

I was pleased with the taste of such a wonderful eggplant salad for the winter, I will be glad if you try it and also make such an appetizer for the winter. Good luck with your preparations and bon appetit! Thanks to Slavyana for the recipe and step-by-step photos.

You might like this green bean salad with vegetables:

Best regards, Anyuta.

Every year, without fail, I close several jars of eggplant and bean salad for the winter. In addition to the fact that this is a very tasty preserve, it is also very filling, so it can serve not only as an appetizer or an addition to meat, but also act as an independent dish. This will be especially true for those who adhere to fasting: they will definitely like these little blue ones with beans for the winter. Just imagine how great it will be to open a jar of such salad in the absence of fresh vegetables!

The recipe for eggplants and beans for the winter is quite simple; there are no complex operations in it, except for the usual preparation of vegetables. Therefore, I can confidently recommend it to everyone without exception, even to those who are just starting to master kitchen wisdom. I will be happy to tell you and show you how to prepare an eggplant and bean salad for the winter in every detail. I'm sure you will appreciate this recipe too!

Ingredients:

• 2 kg of eggplants;
• 0.5 kg white beans;
• 0.6 kg onions;
• 0.5 kg bell pepper;
• 2.2 kg tomato;
• 0.5 kg carrots;
• 3 large heads of garlic;
• 2 cm red hot pepper (ring);
• 300 ml vegetable oil;
• 100 ml 9% vinegar;
• 1 tablespoon sugar;
• 2 tablespoons salt.

*The indicated amount of ingredients yields approximately 5.4 liters of preserved food.

How to prepare eggplant and bean salad for the winter:

For the recipe for salad with beans and eggplants, wash the beans in the evening and soak them in plenty of water. In the morning, wash the beans and place them in boiling water. Cook the beans for about 20 minutes (depending on the type of beans). The beans should be ready, but not mushy.

We pass the tomatoes through a meat grinder or grate them.

We peel the garlic and pass it through a press. Cut the hot pepper into very small pieces.

Cut off the stem of the eggplant and cut into slices about 1 cm thick.

If the eggplants are bitter, sprinkle the cubes with salt, mix and set aside for 30 minutes. Then we wash the eggplants and place them in a colander. If bitterness is not felt in the eggplants, we do not do this procedure. Peel the carrots and grate them on a coarse grater.

Peel the bell pepper from seeds and stems and cut into strips. Peel the onion and cut into half rings 0.5 cm thick.

Pour the tomato mixture into a large (preferably wide) pan. Add garlic, hot pepper, vegetable oil, salt and sugar. We put it on fire. Cook over high heat until boiling, then cook over low heat, covered with a lid, for 3 minutes.

Add prepared eggplants, onions, carrots and bell peppers.

Stir and simmer for 25 minutes.

Add the beans, mix and simmer the eggplants and winter beans for another 5 minutes.

Pour in vinegar, stir and remove from heat.

I’ve been making this salad for the winter for the third year now. Those who have tried it always ask for the recipe. You can eat it cold, warm it up, or even mix it with meat. In general, the thing is universal and incomparable!

To prepare you will need:

Eggplants – 2 kg

Tomatoes – 1.5 kg

Bell pepper - 0.5 kg

Carrots – 0.5 kg

Garlic (about 7 medium heads) - 200 g

Dry white beans – 500 g

Unscented vegetable oil – 350 g

Vinegar (9%) – 100 ml

Salt (heaped) - 2 tbsp. l.

Sugar - 1 cup.

Method for preparing the salad:

1. Wash the vegetables and let dry. Peel the peppers, peel the garlic and carrots.

2. 500 gr. Soak dry beans overnight in cold water. In the morning, boil it until tender. Be sure not to overcook, the beans should hold their shape.

3. Tomatoes 1.5 kg and garlic (after peeling, of course), about 7 medium heads, mince through a meat grinder (large grill). The result will be something like a tomato. In this recipe, garlic only gives off a smell; I guarantee there will be no wild-burning taste, because... the garlic will be subjected to prolonged heat treatment.

4. Cut the pepper into squares.

5. Grate the carrots on a coarse grater.

6.Cut the eggplants into large cubes. There is no need to remove the peel, and there is no need to pre-soak the eggplants either. The skin will be soft and not noticeable in the salad at all; there has never been any bitterness either.

7. Pass the tomatoes and garlic through a meat grinder, put on medium heat and bring to the first bubbles of a boil (don’t let it boil too much) and immediately add 2 tbsp salt. heaped spoons, 1 cup sugar (250 grams), 100 ml 9% vinegar and 350 ml odorless vegetable oil.

Please do not change anything in the recipe, because the ratio of all these products and ingredients gives a 100% guarantee of ideal storage at home (it is ideally stored on a shelf in a closet; not a single jar has exploded yet).

8.Now add one by one to the boiling tomato mass: carrots, stirring periodically, let it boil, bell pepper, stirring periodically, let it boil, eggplants.

This sequence gives the vegetables a chance to release their juices and when you add the vegetables there will be enough liquid to cover them.

9.After adding the last portion of vegetables, i.e. eggplant, set aside for 30 minutes and cook over medium heat, stirring occasionally.

10. After this time, add beans to the vegetables and mix everything thoroughly and gently and after boiling, set for another 20 minutes.

11. After this time, turn off the salad and immediately put it into prepared jars and seal. I prepare jars of 0.5 and 0.7 volumes as follows: wash them first with any detergent, then always with soda, take some water and put 3-4 jars at a time in the microwave at full power for 5 minutes. I use metal lids, I also wash them and throw them into a cup of boiling water for 5 minutes. I've been using this method for a long time and not a single jar has exploded yet.

12.After the salad has been rolled up, you need to turn the jars over onto the lid and wrap them under a warm blanket until they cool completely. Then put it away for storage in a closet, pantry, cellar....

I somehow wrote a lot of things, but this is for beginners so that there are fewer questions.

In fact, the recipe is simple and can be done within 1 hour (well, not counting the fuss with the beans, of course). A friend of mine made this recipe with red beans, it also turned out very tasty, only they are starchy in themselves and due to this it turns out more boiled.

From this quantity we get exactly 7 jars 0.7 (seven hundred grams).

Eggplant is rightfully considered the king among vegetables suitable for various home preparations for the winter. Despite the growth of industrial production of canned vegetables, homemade preparations will decorate our tables for a long time. There is a simple explanation for this - it has its own, it has its own. I measured it myself, I put it in myself. Everything's under control. New recipes are emerging for canning eggplant salads for the winter; people are constantly finding new combinations of tastes and aromas. A variety of spices are added to the main vegetable, eggplant. The combination of eggplant with other vegetables and its ability to absorb flavors never ceases to amaze.

A preparation such as eggplant with beans is very popular among housewives; with a minimum of ingredients, you will get a very tasty dish. For example, in the recipe below, lightly fried eggplant is combined with boiled beans; below we offer other delicious recipes for this winter snack, which can be prepared in summer and early autumn.

Easy

Ingredients for 1.4 l:

• eggplant – 400 g;
• white beans – 1 can;
• tomatoes – 2 pcs.;
• carrots – 1 pc.;
• onion - 1 pc.;
• garlic, cloves – 10 pcs.;
• sweet pepper – 1 pc.;
• hot pepper – 0.5 pcs.;
• vegetable oil 5 tbsp. l.;
• salt – 1.5 tbsp. l.;
• sugar – 2 tbsp. l.
• vinegar 9% - 2 tsp;
• bay leaf – 2 pcs.
• vegetable masala - to taste.

Preparation

Prepare all the ingredients, wash and peel the carrots and onions, wash the eggplant, and cut into medium cubes. You can take dry beans and soak them overnight. The next morning you should change the water in the pan before putting it on the fire. Both red and white beans should be cooked for at least an hour and a half over high heat. If after this time the product has not become soft, leave it on the fire for another half hour. And if you want to save time, you can use ready-made beans.

Heat a frying pan with vegetable oil and fry the eggplant pieces a little. They absorb oil a lot, don’t be afraid of this and add a little more. After lightly frying, place the eggplants separately.

Grate the carrots and cut the onion into half rings. Add this cutting to the pan where the eggplants were fried. You can add a little oil. Mix everything and simmer over low heat.

Chop the peeled sweet pepper and place it in a frying pan.

Cut the tomatoes, add them to the pepper, add salt and sugar. Stir and simmer for 10 minutes.

Open the beans, put them in a deep bowl, add thinly sliced ​​hot pepper. Add bay leaf and a little masala to taste. Pour the contents of the plate into the frying pan, mix everything and simmer for 3-4 minutes.

Chop the garlic, a little basil, combine with the fried eggplants, add to the pan. Stir again, pour vinegar, simmer for no more than 1 minute.

Eggplant and bean salad is ready for the winter. Remove it from the heat and pour it into prepared jars.

You can add some chopped garlic on top.

We close the jars with clean lids and turn them over. To cool the jars more evenly, you can cover them with a towel and then put them in the cellar or pantry.

Eggplants with beans and cabbage for the winter

Eggplants with beans and vegetables for the winter have many variations, which allows you to show your imagination. For example, you can add cabbage to the preparation. This salad will pleasantly delight you with taste and nutrition.

Ingredients:

• vegetable oil for frying;
• any beans – 0.5 kg;
• onions – 2 kg;
• bell pepper – 2 kg;
• eggplants – 2 kg;
• tomatoes – 4 kg;
• carrots – 1 kg;
• cabbage – 1 kg;
• vinegar 9% - 30 g;
• salt, sugar - to taste.

Preparation:

1. Soak the beans in cold water, leave overnight, and in the morning change the water in the container and cook the product until tender.
2. Pass the tomatoes through a meat grinder.
3. Cut the eggplants into cubes and fry in vegetable oil. Drain the vegetables on a paper towel to remove excess oil, then place in a deep bowl. Place the eggplants in the pan gradually so that they are fried and not boiled or stewed.
4. Peel the pepper from seeds and stalks, and the cabbage from the outer leaves and slice thinly.
5. Chop the onions and carrots into thin strips and fry in a separate bowl.
6. Combine all the vegetables with the tomato mass, add the required amount of salt and sugar, cook for 30 minutes.
7. 5-10 minutes before readiness, add beans boiled in advance, add vinegar 2 minutes before.
8. Place the resulting salad in jars that have been sterilized in advance, roll up and turn over. After they have cooled, put the workpiece in the cellar or pantry.
9. These beans with eggplants in tomato sauce will be an excellent dressing for borscht, or a delicious stand-alone dish.

Eggplant with beans and zucchini for the winter

This recipe is not only a tasty preparation, but also a real storehouse of vitamins. Each ingredient has its own benefits for the body. In addition, such conservation does not require much effort or time, which means that even the busiest housewives can do it.

Ingredients:

• eggplant – 2 kg;
• zucchini – 2 kg;
• tomatoes – 1.5 kg;
• onion – 1 kg;
• carrots – 0.5 kg;
• garlic – 200 g;
• white beans – 0.5 kg;
• refined oil – 200 g;
• vinegar 9% - 30 ml;
• salt – 2 heaped tablespoons;
• sugar – 1 tbsp.

Preparation:

1. Soak the beans overnight and then boil until tender, changing the water in the pan.
2. Wash the eggplants and zucchini, peel, cut into small cubes, and place in a deep bowl. Add salt and leave for half an hour.
3. At this time, wash and peel the onions and carrots, then cut them into strips and chop the tomatoes using a meat grinder. You can finely chop the garlic or use a garlic press.
4. Drain the juice released from the eggplants and zucchini, place the vegetables in a saucepan, add peppers and carrots, stirring, fry in oil for 10 minutes.
5. Place the tomato mixture on the fire and add vegetable oil, salt, and sugar.
6. After it boils, add fried vegetables and boiled beans, stir, cook stirring for 10 minutes, add vinegar in 2 minutes.
7. Place the finished product in jars, roll it up and turn it over. Wait for the jars to cool completely, then move them to the basement or pantry.