Eggplant and beans recipes are quick and tasty. Eggplants with red, white or green beans for the winter: recipes and cooking secrets. How to choose the right blue ones

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 satisfying, so it can serve not only as a snack 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 with beans for the winter is quite simple, it does not contain any complex operations, in addition to 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.

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.

Immediately place the eggplant salad with beans for the winter in dry, sterilized jars and seal it tightly.

Salad with eggplant and white beans: Eggplant - 2 kg; Tomato - 1.5 kg; Bell pepper - 0.5 kg; Carrots - 0.5 kg; Garlic (about 7 medium heads) - 200 g; Beans (white, dry) - 500 g; Odorless vegetable oil - 350 g; Vinegar (9%) - 100 ml; Salt (heaped) - 2 tbsp. l.; Sugar - 1 cup.

Soak 500g dry beans overnight in cold water. In the morning, boil it until tender. Be sure not to overcook - the beans should hold their shape. In the photo I have it already boiled.

Cut the pepper into squares.

Tomatoes (1.5 kg) and garlic (pre-peeled, of course), about 7 medium heads, minced through a meat grinder (large grill). The result will be something like a tomato. IN this recipe garlic only gives off a smell, there will be no wildly burning taste, I guarantee it, because... the garlic will be subjected to prolonged heat treatment.

Grate the carrots on a coarse grater.

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.

Place the tomatoes and garlic, minced through a meat grinder, on medium heat and bring to the first bubbles of a boil (do not 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).

Now add one by one to the boiling tomato mass: carrots, stirring occasionally, 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.

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

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

After this time, turn off the salad and immediately put it into prepared jars and seal. I prepare jars of volume 0.5 and 0.7 as follows: wash first with any detergent, then be sure to add soda, take some water and put 3-4 cans 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.

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....

With all the variety of possible dressings, eggplants with beans for the winter remain perhaps the most famous and delicious canned salad. The secret of success is simple: these vegetables really taste great with each other, and many people like each ingredient individually - of course, when cooked correctly.

In cookbooks or on thematic websites you can find a huge number of the most different recipes from eggplants and beans - each housewife skillfully complements or changes the usual recipe.

Today we will talk about the key nuances regarding the choice of vegetables for harvesting, their preliminary preparation, and also provide best options salad with eggplant and beans for the winter.

Vegetable selection

The choice of high-quality eggplants deserves special attention: a spoiled fruit can ruin even a perfectly prepared dish. When purchasing, you should look first of all at:

1. Color. those that have a pale appearance are overripe and will taste “cotton”, so it is better to avoid them. The darkest possible color indicates that the eggplant is young, and you can choose it with confidence.
2. Own tactile sensations. If you run your hand over the peel and there are no marks left on the eggplant and your fingers are clean, everything is fine. If the surface is sticky or if the fruit changes shape after being easily squeezed, you should refuse to purchase - with such vegetables, preparing eggplant and beans for the winter will not work.
3. Visible damage. The most difficult task: with a dark color it is quite difficult to see the spots, but if you manage to notice them, set such a fruit aside.
4. Pedicel. The tail should look fresh - in this case you can be sure that the eggplant is fresh.

Preference should be given to those eggplants whose peel is shiny and the size of the fruit itself is not too large.

As for beans, the situation is somewhat simpler: red and white beans should be smooth, easy to fall out and not have visible damage. If you are going to cook green beans with eggplants, it should be strong and tight.

Preparing eggplants and beans

Preserving eggplants with beans requires little preparatory stage to improve taste ready-made dish and simplify the cooking process.

Whatever type of beans you choose for preparing eggplants with beans for the winter - red, white or green - they should be soaked.

Soaking beans not only speeds up their cooking, but also has a positive effect on the body's digestion of this product.

It is usually enough for green beans to lie in water for a couple of hours, but white and red beans need much more time - ideally, leave them overnight, for 12 hours. The water should completely cover the beans, but it is better to add it a couple of centimeters higher so that the swollen product “feels” free.

The only downside to eggplants is that they can sometimes taste bitter. To avoid such an unpleasant aftertaste, just soak the chopped fruits in water with salt for 15-20 minutes.

The skin may also raise questions: should you remove it from the eggplant or not? If the peel is clean and shiny, and the fruit is fresh, then it is quite possible to leave it - by the way, this way it will not turn into mush. If the skin is in doubt, or you are used to puree-like rolls, then arm yourself with a knife and peel off the skin.

Eggplants for the winter: recipes for salads with beans

It has already been said above that recipes for preparing eggplants and beans for the winter are a favorite topic of many housewives. But it’s worth mentioning separately the differences between white and red beans in recipes.

Salads with white beans are usually a more common option, and by default this is what they have in mind when writing a recipe. However, red beans with eggplant have a brighter and stronger taste. Essentially, combining eggplant with this type of bean is a recipe for lobio, and if you add nuts, you get exactly that. White beans are much softer and more tender.

Eggplants with beans and vegetables

The addition of a variety of vegetables is often found in recipes. The best “conversations” with eggplants and beans are onions and garlic, as well as sweet bell peppers.

At six liter cans you will need:

• 2 kg of eggplants;
• 1 kg carrots;
• 1 kg of onions;
• 0.7 kg beans;
• 2 liters of tomato juice;
• several cloves of garlic;
• pepper;
• vinegar 9% - 1 tbsp;
• salt - 3 tbsp. l;
• sunflower oil - zoo ml;
• sugar - 2 tbsp. l.

If you don’t have tomato juice on hand, you can replace it with tomato paste, mixed with water in a ratio of 1:2.

Please note: this recipe for eggplants with beans for the winter can be easily turned into a delicious puree - you just need to break the prepared vegetables in a blender and also roll them into jars.

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Late August - mid-September - the season for tomatoes, green beans and regular beans, eggplant, cauliflower, broccoli, potatoes, carrots and other vegetables begins. It's time to make preparations for the winter: canning, pickling, freezing, drying (not only greens and fruits, but also vegetables and mushrooms). In this warm, but already autumn time, I love to cook delicious lunches from seasonal vegetables for the whole family. I often choose dishes that can not only be eaten, but also prepared at the same time, for example, eggplants with beans in tomato sauce, the same recipes where, after cooking, they can be poured into sterilized containers (jars) and stored for the winter. I advise you to use this little trick of combining business with pleasure. The only caveat: cook (stew, fry) the dish a little longer than indicated in the recipe if you want to preserve it.

I like this dish better cold, when the juicy, thick, tomato sauce can be spread on a slice of black bread. But you can also try a hot vegetable appetizer.

• 0.5 tbsp. beans that cook quickly (or soak overnight)
• 500 g ripe tomatoes
• 1 large eggplant (blue)
• 1/2 bunch of parsley
• some fresh hot pepper
• vegetable oil
• salt, pepper to taste
• 0.5 can if you decide to prepare for the winter

Stewed eggplants with beans and tomatoes

Cut the blue ones into medium cubes: if you want to clearly feel the taste of the vegetables, cut them larger. Boil the beans, pre-soaked overnight in drinking water, until tender and tender. Finely chop the parsley. Beat the tomatoes and hot peppers in a blender into a homogeneous sauce. If you don’t have a blender, then it’s convenient to grate each tomato half on a coarse grater. You can leave the tomato skins on, especially if you use a blender to blend the vegetables.

Now we fry the little blue ones on vegetable oil. Before cooking, soak the blue ones in water (already chopped vegetable) so that when frying they do not absorb oil like a sponge. The water can be lightly salted.

The golden brown crust on the eggplant cubes indicates that it’s time to add tomato juice.

Cover with a lid and now simmer for 5-7 minutes, and for preservation 10-12 minutes. The tomatoes will change color from red to more yellow. The sauce will also thicken.

It's bean time. Since it is cooked in advance, it can be simmered in tomato juice, literally, 3-5 minutes, but no more, so as not to overcook the little blue ones. After all, greens are next in line. I really like red beans, they cook quickly and are always tasty and starchy.

After 5 min. pour out the greens and only now add salt and pepper. I always salt food at the very end, because the later you salt it, the less salt you will use.

If you like cilantro, mix half parsley and half cilantro. It will be very tasty!

Cover with a lid and simmer for another 2-3 minutes, the greens will cook, change color and saturate the stewed beans, eggplants and tomato sauce with their aroma.

That's it, the dish is ready. You can already serve it, or you can cool it and then eat it with a slice of black, toasted bread - it’s always delicious!

If you are engaged in conservation, then do not forget within 10 minutes. Sterilize jars and lids using steam. And then pour the hot eggplant-tomato sauce and screw the lid on tightly, turn it over and wrap it in a towel overnight.

By the way, it wouldn’t hurt to sprinkle the eggplant salad with lemon juice, which greatly refreshes the stewed vegetables.

Bon appetit!