Quick and easy to prepare asparagus beans for the winter. Be sure to plant her in the garden. This representative of the legume family, asparagus bean, has a delicate taste, healthy, low calorie. The preparations of this satisfying and tasty product will add variety to your diet and will remind you of summer in the cold season. Asparagus bean is often called a vegetable - this is a common expression. In appearance, it is very similar to the peanut, but only when she is still young and not yet fully matured. The chemical composition of asparagus beans, which is rich in vitamins, minerals, macro- and microelements, is preserved even during ordinary freezing, not to mention canned preparations.
Asparagus Beans, photo:
A bit about asparagus beans
It has an amazing taste even with the simplest heat treatment and simple marinade. If you were previously not familiar with the tricks of the process of preserving garden gifts for the winter, you will not have any difficulties with asparagus beans.
Also, some varieties of siliculose are considered to be asparagus, although in reality they are not, but in this case we are talking only about fibrous semi-sugar species. While this bean is young, it can still be eaten with pods, but then no longer - it becomes stiff and fibrous (for example, varieties Fava, Flazole, Rant, Secunda). Asparagus beans remain soft throughout the growing process. They are related to real asparagus only by some similarity in appearance (elongated form and green color), as well as low calorie content (31 kcal per 100 g). These are two completely different vegetables.
Of course, rolling up beans for the winter in banks, it is preferable to select young pods, but full-grown specimens will also not disappoint you with their taste. For all kinds of salads or preparations for soups, thin representatives are more suitable, for marinades and snacks - more meaty. Depending on the variety, the asparagus beans can have a different color of pods: all familiar green (varieties "Saxa", "Winner", "Melody"), dark purple ("Purple Queen"), saturated yellow ("Panther", "Oil King" "," Golden Nectar ").
When harvesting beans for the winter, choose freshly picked pods. Try not to delay the conservation, it is advisable to carry out this process in the first 2 days after removing the pods from the bushes. Until this time, the vegetable should be stored in the refrigerator. Of course, containers for preservation should be processed and sterilized, for washing cans it is better to use ordinary baking soda, rather than flavored products. The pods themselves should be thoroughly washed and dried, the tails and tips should be trimmed. If the recipe requires it, you can pre-blanch the beans - dip them in boiling water for 3-5 minutes.
Asparagus haricot - preparations for the winter, photo:
Asparagus beans - recipes for the winter
In fact, there are a lot of recipes for homemade seals with asparagus beans, you yourself can bring something new to this process. Somewhere you can add more favorite spices, somewhere replace one ingredient with another. This, in part, is also a creative process, because we always want to feed our loved ones with the most delicious and healthy dishes. Let's look at simple and popular examples of how to preserve asparagus beans at home.
Pickled Asparagus Beans with Herbs, Spices and Spicy Roots
Such a workpiece can stand on your shelf in the pantry (or in the basement) for more than one year, it's all about vinegar, which is the main preservative.
You will need:
- asparagus bean pods - 1 kg;
- a small piece of horseradish rhizome (or celery) - 3-5 g;
- sugar - 2 tablespoons;
- salt - 3 tablespoons;
- a bunch of fresh dill - 100 g;
- vinegar - 100 g;
- a bunch of fresh parsley - 100 g;
- black pepper peas - about 10 pieces;
- allspice peas - 10 pieces;
- cinnamon powder - 2-3 g;
- cloves - 3-4 stars;
- vegetable oil for frying.
At your discretion, you can leave the pods whole or cut them into pieces of 3-4 cm. Greens and roots should be chopped, mix spices. We put a pot of water on the stove (about 2 liters), bring to a boil, add salt, sugar into it, add vinegar after 2 minutes - this is our marinade. While the water is boiling, clean and dried pods are lightly fried in vegetable oil. We spread the beans in sterilized jars, sprinkle with spices, herbs and chopped roots, pour the marinade.
Now the jars can be covered with prepared lids (of course, also sterilized) and put in a container with a wide bottom (for example, a large bowl), where water is already boiling. Boiling cans on a similar water bath should last about 15-20 minutes, after which the lids are finally rolled up, the cans are put upside down and reliably covered from above with a warm blanket. After 2-3 days, canned asparagus beans can be transferred to the pantry or to the basement.
A simple recipe for spicy asparagus beans with vegetable oil
This is a moderately spicy snack, for the preparation of which you will need:
- asparagus bean pods - 1kg;
- juice from squeezed lemon - half the fruit is medium-sized;
- vegetable oil (olive can be) - 50 g;
- allspice peas - 5 pieces;
- black pepper peas - 5 pieces;
- cloves - 3 stars;
- ginger root - a small piece, in grated form, about half a tablespoon;
- table vinegar - 5 tbsp. l;
- sugar - 50 g;
- salt - 1 tbsp. l;
- bay leaf - a pair of pieces.
Wash the pods, cut off the tips and tails, cut into small pieces and dip in boiling water with lemon juice (1/2 citrus per 1 liter of water). Blanching lasts about 3 minutes, after which the water should be drained and the beans decomposed into pre-sterilized containers. Add spices and spices there, fill with marinade. For marinade, you will need 1.5 liters of water, sugar, salt to taste, vinegar and sunflower oil (all ingredients are added to boiling water). Next, roll up the lids, turn over the cans and cover for a couple of days with a dense cloth.
Winter Asparagus Beans - Salting
For this simple, but very spicy taste of the dish you need to take:
- young beans - 1 kg;
- blackcurrant leaf - at the rate of 1 large leaf per 1 l can;
- cherry leaf - 2 leaves for each jar;
- garlic - 3 prongs per jar;
- horseradish root - 1 large root;
- black pepper peas - 10 pieces;
- ground nutmeg - half the nucleolus;
- salt - 70-80 g;
- vodka - 50-100 g.
We don’t cut the pre-blanched beans, but put them tightly in sterilized containers, put the leaves of cherry and currant, spices with garlic and horseradish there. Pods and all other ingredients should be evenly mixed in jars. After that, put water (1.5 L) on fire, bring to a boil, add salt, cool to room temperature. Pour the beans in jars with the resulting saline solution and add 1 tablespoon of vodka to each, after which we seal with capron lids boiled in water. We remove the prepared salting in a dark cool place.
Winter beans in jars with tomato sauce
This recipe is notable for the fact that it contains pureed tomatoes, which emphasize the delicate taste of asparagus beans with their sweet and sour accent.
To prepare you need to take:
- red sweet tomatoes - 1 kg;
- asparagus beans - 1 kg;
- sugar - 1 tsp;
- salt - 0.5 tsp
Prepare the bean pods, cut off all the excess, soak in boiling water for about 3 minutes, put it in a colander, and then put it in sterilized jars. Pour the tomatoes before boiling water, remove the peel, grind or grind in a blender, add salt and sugar, bring to a boil. Pour the beans with the resulting tomato sauce, put the jars in a water bath and stand for half an hour. After all the actions, close the containers with lids, cover with a thick cloth and leave to cool (about a day).
Asparagus beans with vegetables for the winter - recipes
It will take you a little more time to prepare such blanks, but the result will be worth it. You will receive ready-made independent meals that will undoubtedly please you and your guests.
Asparagus Beans Salad with Sweet Peppers and Carrots
You will need:
- bean pods - 2 kg;
- red bell pepper - 6 pcs;
- carrots - 5-6 pcs;
- salt - 100 g;
- vinegar - 4-5 tbsp. l;
- vegetable oil (it is better to take refined) - 200 g;
- onions (it is better to take a white salad grade) - 1 kg;
- Hops-Suneli spice to taste.
We prepare the pods: wash, dry, cut the ends and tails, cut into 3-4 cm slices. Blanch the beans in boiling water for 5-7 minutes, fold them into a colander. In a frying pan, fry the chopped onion and set it aside. Dice the carrots (it’s more beautiful, but you can rub it on a grater), fry them too, and then mix with the already prepared onions. Grind bell pepper if you have a blender or food processor - great. If not, then a meat grinder will help you.
Next, mix asparagus beans with mashed bell pepper, add fried onions and carrots, spices, salt to taste and mix well. Stew the resulting vegetable mixture in a pan with a wide bottom for half an hour, add vinegar, finally mix and place in sterilized jars. Now it remains to roll up the cans with lids, turn them upside down and cover them with a dense blanket for a couple of days. After this period, canned asparagus beans can be transferred to a cool cellar or pantry.
Beans with vegetables "Assorted"
This is a ready-made delicious dish, which is something between a vegetable stew and a salad.
You need to take:
- asparagus beans, preferably young - 2 kg;
- sweet red tomatoes - 2 kg;
- onions, preferably white salad, but the usual one is also suitable - about 1.2 kg;
- young zucchini - 4 small pieces;
- yellow or red bell pepper - 8-10 pieces, medium size;
- cauliflower - 0.5 kg;
- young eggplant - 1.5 kg;
- ordinary cabbage - 500 g;
- vegetable oil - 100 g;
- a bunch of cilantro - 1 pc;
- a bunch of parsley - 1 pc;
- a bunch of green celery - 1 pc;
- allspice peas - 10-15 pcs;
- salt to taste.
We prepare all the vegetables: thoroughly wash it, peel the peppers, pre-dip the tomatoes with boiling water and remove the skin from them, cut the beans into small columns, cut the eggplant and zucchini into cubes (salt the two vegetables and set them aside so that moisture comes out, which you later need to drain ) Boil cauliflower in boiling water for 2 minutes. We cut ordinary cabbage in the usual way, put in a colander and pour boiling water over it. Fry sweet pepper, zucchini and onions in vegetable oil. You can, of course, fry each vegetable individually, but all together also goes well, and faster.
We also fry the eggplants, grind the tomatoes on a grater, cut the greens. Next, you need to take a large pot and carefully, but thoroughly mix all the ingredients, add spices and salt, put on fire and bring to a boil. Now we shift the salad into sterilized jars, cover with lids, place them in a large bowl with a wide bottom and let stand for about an hour in a water bath. After all the manipulations, it remains to roll up the cans with lids. Turn them upside down. To withstand a couple of days. And transfer to storage.
Canned Asparagus Beans with Tomatoes and Carrots
You will need:
- asparagus beans - 1.5 kg;
- purple onion (you can also ordinary) - 400 g;
- parsley root - 100 g;
- a bunch of parsley - 1 pc;
- carrots - 400 g;
- tomatoes - 1 kg;
- sunflower oil - 100 g;
- sugar - 50 g;
- vinegar - 50 g;
- black pepper peas - 10 pcs;
- allspice peas - 10 pcs;
- garlic - 3 large cloves;
- salt - 1 tbsp. l
As expected, prepare the pods, cut into small slices of 3 cm, blanch for 3-5 minutes in boiling water and set aside separately from the other vegetables. If there is a desire, then the beans can be slightly stewed in oil. Cut the onions along (elongated stripes) and fry them slightly in vegetable oil. Cut the carrots and parsley root into medium-sized cubes (or three on a coarse grater) and fry them in butter too. Grind the garlic cloves. Tomatoes need to be cut into slices, stew for about 5 minutes and mixed with all other ingredients (except beans). Next, shift the vegetable mass into a large bowl. Add about 200 g of boiled water, sugar, salt, chopped herbs. Mix everything carefully and bring to a boil. Now you just have to put the asparagus beans in jars and fill them to the top with the resulting vegetable mixture. We roll up the jars in the usual way, turn them upside down, wait a couple of days and take the workpiece to a dark and cool room.
Frozen Asparagus Beans for the Winter
Freezing is ideal for this type of bean; almost the entire set of vitamins and valuable components is preserved in the pods. This preparation is very convenient to use for additives in soups, cooking stews or vegetable salads, for frying and in general for everything that your culinary fantasy tells you. For those who appreciate the natural taste of asparagus beans, freezing will be a great solution. Of course, the pods should first be washed and the ponytails with tips removed. It is also preferable to immediately cut them into small fragments, so that later it would be more convenient for you to put the product into business.
Well-dried beans can be packaged in plastic bags and put into the freezer. If you have an “advanced” refrigerator, then the dry freeze mode will be very useful. Beans for the winter can be frozen both raw and previously boiled in boiling water, 5-7 minutes will be enough. After that, you need to dry it thoroughly and put it in bags or special food containers. It is important not to freeze such blanks repeatedly, otherwise the product will lose its taste and lose its useful components. It is recommended to use young pods for freezing for the winter.
Turmeric beans - what is it?
There is such a national Armenian dish - Tursha, spicy, tasty, sometimes spicy, with Caucasian flavor. It is a pickled asparagus bean with all kinds of spices and seasonings, which is crushed on top of oppression and can withstand the set time. When the appointed hour arrives, the beans become crispy and saturated with aromas of herbs. This dish is eaten immediately or canned in winter in glass jars. The main feature of Tursi is that a certain type of asparagus bean is used for its preparation, which has a flat shape. Flat - this is turpish bean, depending on the variety, it can be yellow or green.
The ideal varietal for the preparation of Tursi is considered Helda. But other varieties of flat varieties are also suitable. Garlic, onions, hot and sweet bell peppers, eggplant, aromatic herbs (basil, dill, cilantro) are often added to the company. The principle of preparation of this dish is very similar to the process of fermenting cabbage, just as it is often served with vegetable oil and finely chopped onions. For winter, stewed beans are also frozen or used as the main ingredient in the preservation recipes described above.
Beans Tours, photo:
You can purposefully cook the Armenian Tursh and enjoy this spicy dish when a snowstorm sweeps outside. Let's take a look at one of the recipes for preparing a stewed bean, especially since it is simple and does not take you much time. An important point - just for this dish you need to take pods of the same degree of maturity! This is necessary so that after the heat treatment the young beans do not turn into porridge, while the mature one will only be cooking. By the way, for Tursha it is recommended to choose exactly mature pods. This dish is prepared without the addition of vinegar; the process of natural fermentation of vegetables is responsible for everything.
Stuffed Beans for the Winter - Caucasian Stew
For cooking you will need:
- flat green beans - 1 kg;
- sweet bell pepper - 4 pcs;
- young eggplant - 4 pcs;
- burning red pepper - 1 pc;
- garlic - 8 large cloves;
- basil (with purple leaves) - 1 large bunch;
- dill - 1 bunch;
- salt - 1 tbsp. l;
- water - 0.5 l.
Beans, cut the tails, blanch in boiling water for 2 minutes, make sure that it does not become soft. Eggplant and my sweet pepper, cut into half rings, similarly boil in boiling water so that they remain elastic. Peel the garlic and peel it and grind it. Cut greens like a salad. We cut hot pepper into thin rings. Next, lay out all the ingredients in a pan in a layer, boil water with salt, cool and pour Turshu.
Stewed beans for the winter, photo:
Now it remains to cover the pan with a slightly smaller lid, put the oppression on top and move it to a cool place. After a week, the dish is considered ready, you can add vegetable oil and onions - so it will become even more delicious. However, preservation for the winter is considered in our interests. Therefore, carefully remove the Tursu from the pan. We lay it out on sterilized banks. Moreover, from the surface of the contents of the jar and to its neck there should be free space (about 3 cm). Next, we cover the jars with lids, stand in a water bath for 20-30 minutes, then roll up and transfer to a cool place (after they cool down).
Frozen or canned asparagus beans will significantly enrich your diet in the winter, save time in cooking vegetable dishes or diet soups. Delicious salads will be a worthy addition to the festive table, and after tasting, for example, pickled asparagus beans with herbs, spices and spicy roots, your guests are guaranteed to ask you for a recipe.
Among your home-made preparations, asparagus bean must definitely settle down; winter preparation recipes have already been tested and described by me in this article. Try it and you, add something of your own, experiment and enjoy your meal!