Canned Beans


Preservation at home can be done from green, red or white beans. Canned beans have a pleasant taste, different delicate texture and pleasant aroma. It is recommended to use many types of such preservation in a heated form, but, for example, pickled beans, you can eat cold. The best recipes for canned beans are presented in this article.

Canned green beans for the winter

Photo of canned green beans for the winter

Green beans are healthy and have a pleasant taste. In winter conservation, it does not lose its qualities. The following recipe is the most popular. After opening the can, you can use beans to extinguish, make soups, or use as snacks.


  • Bean pods - 1 kg;
  • Dill - 20-50 g;
  • Laurel - 1 pc .;
  • Black pepper - to taste;
  • Horseradish - a small piece;
  • Vinegar (8%) - 200 ml;
  • Sugar - 20 g;
  • Salt - 20 g;
  • Water - 1 l.
Important! Bean pods for this recipe use young, not very long. The number depends on how to stack them, which banks to use.


  1. Green beans are washed and boiled for a short time over low heat.
  2. When the pods have boiled, they need to be cooled and then decomposed into banks. As the beans are laid, they are shifted by chopped horseradish and dill.
  3. Water is boiled in a skillet with sugar, salt, laurel, and black pepper. When the mixture boils, turn it off and add vinegar.
  4. The brine must cool and only then it is poured into the banks.
  5. It remains only to sterilize the preservation and then cork. And in order to keep it better, it is turned over after seaming and covered with a thick towel until it cools completely.

Bean recipe with vegetables

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Photo of beans with vegetables

This version of the beans in something like the one that is sold in stores. Only in it exclusively natural products and taste is much more pleasant. In fact, this is already a separate dish that can be eaten immediately after opening the jar, but if desired, can be mixed with poultry meat or fish stew.


  • Red or white beans - 1 kg;
  • Carrots - 300 g;
  • Onion - 200 g;
  • Tomato paste - 100 g;
  • Chili pepper - 1 pod;
  • Vegetable oil - 100 ml;
  • Paprika - to taste;
  • Black pepper - to taste;
  • Sugar - 1 tsp;
  • Salt - 1 tsp;
  • Water - 1 l.


  1. Beans are soaked for 6-12 hours in order to get rid of dirt and bugs. Then it must be washed and poured into the container for cooking.
  2. Beans are poured with water, seasoned with salt, sugar, salt and cooked 5-10 minutes after boiling.
  3. Carrots, onions are peeled, they must be cut into small cubes and fry in a deep frying pan with chili pepper.
Interesting! Chili in this dish is put as much as you want. It's a matter of taste. If you want to get a spicy dish, then put half the pod or a whole pod. If you want the dish without spiciness, then 2 ringlets are enough.
  1. When the beans are boiled for 5-10 minutes, the liquid from it is poured into the pan, where the carrots and onions are roasted with chili. Tomato paste is also added here. The resulting mass is stewed for 5 minutes, then you can fall asleep beans and vegetable oil.
  2. After 10 minutes of stewing, spices (paprika, black pepper, salt) are added to taste.
  3. Banks under the twist cleaned with soda. They lay out the finished dish and sterilized all together for 20 minutes.
  4. After sterilization, preservation is sealed and covered with a thick towel. The next day, she is taken to the pantry.

Marinated beans for the winter

Photo of pickled beans for the winter

Marinated beans are usually used for winter salads, side dishes, but in itself it is a good side dish.


  • White beans - 400 g;
  • Sugar - 1.5 Art. l;
  • Salt - 1 tbsp. l;
  • Vinegar (9%) - 40 ml;
  • Allspice - 5-7 peas;
  • Black pepper - 5-7 peas;
  • Laurel - 5 pcs .;
  • Water - 800 ml.


  1. Beans are sifted, soaked for 6-12 hours, and then washed. When it is clean, you need to boil it for about an hour.
Important! During cooking, the beans must always be covered with water. If the water level becomes less, it is added.
  1. In a separate stewpot is brine. Salt, sugar, laurel are added to the water. When he boils, vinegar is poured into it and turned off.
  2. Banks under the beans in advance washed and sterilized. Then you can scatter boiled beans on them. Several peas of allspice and black pepper are put in each jar. Then the preservation is poured marinade.
  3. Ready jars roll covers. It is recommended to wash and boil them beforehand so that preservation does not explode.

Canned White Beans

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Photo of canned white beans

White beans for the winter in the tomato is very tasty in itself. It turns out fragrant due to greens and has a pronounced taste.


  • White beans - 1 kg;
  • Tomatoes - 1.3 kg;
  • Dill - 150 g;
  • Parsley - 150 g;
  • Pepper - to taste;
  • Salt - to taste.


  1. Beans are soaked overnight. In the morning they wash it, check for the presence of bugs, and then boil it. You need to cook for a long time, so that it is only half finished.
  2. Peel the tomatoes need to be removed. To do this, for a few seconds they are thrown into boiling water. Then, already peeled tomatoes are twisted in a meat grinder or crushed in a combine.
It is important! So that preservation does not explode, it is necessary to have pods or beans (which is taken for canning), to sort out carefully, so that there are no bugs, worms in them.
  1. Greens are washed out under water and crushed. It is added to the tomatoes, there is also seasoning poured into it as desired.
  2. Tomato dressing is poured into a container for cooking preservation. On low heat, after boiling, it should boil for about 15 minutes.
  3. Half finished beans must be packaged in containers for canning, then it is poured with tomato sauce and sterilized for about 1.5 hours.
  4. The last stage is rolling up. To do this, only cooked caps are used!

Canned Red Beans

Photo of canned red beans

The recipe described below allows you to get beans in their own juice. Beans do not lose their taste, turn out beautiful in banks and do not fall apart.


  • Red beans - 1.5 kg;
  • Carrots - 1 kg;
  • Onion - 1 kg;
  • Vegetable oil - 170 ml;
  • Vinegar - 250 ml;
  • Cloves - to taste;
  • Ground pepper - to taste;
  • Salt - to taste.


  1. The beans are poured with water in the evening, for swelling, and for bugs to come out of them. The next day, you need to wash the beans and cook.
  2. Carrots and onions are cleaned and washed out. Then the carrot is cut into rings and the onion into strips.
  3. The oil is heated in cooking containers of preservation, vegetables are transferred there and stewed for about a quarter of an hour, then beans are added to them and the dish is boiled for another 10 minutes.
  4. The finished dish should be seasoned with cloves, pepper, salt to taste and pour vinegar on top.
  5. Banks for the spin pre-washed soda. Then they need to pack the beans, cover with lids and sterilize the dish.
  6. The finished preservation is sealed, turned over and cooled under a towel.

Store canned beans, it is necessary in a dark, cool place, along with the rest of the preservation.

Canned beans are both a separate dish and the main ingredient in many recipes. Buying it is not always profitable, especially if the harvest was a success. It is much easier to make homemade preparations in the winter to feast on delicious preservative-free beans made from natural products.