How many canned beans are in a can? Canned beans

Beans were developed in America and very quickly became a popular product that is used in all cuisines of the world. In our latitudes the most popular canned red beans. There is a lot of debate about the dangers and benefits of this type of processing. However, no matter what they say, most housewives always have one or two jars of beans in stock so that, if necessary, they can quickly prepare a hearty and tasty dish. Compared to regular beans, which take several hours to prepare, canned beans save a lot of time when preparing meals. The product retains about 70% of the beneficial properties of regular beans, the amount of protein is reduced by three times.

Beans are universal, used as an independent dish - to do this, you need to rinse them, add vegetable oil, vegetables and lightly simmer. In soups and salads, it goes well with most vegetables, rice, mushrooms, canned fish, bread, meat, making dishes colorful and joyful. Quite often the product is used as an alternative to meat, as it contains a lot of protein, fiber and dietary fiber. Another unique thing is that while it is highly nutritious, it contains a minimal amount of fat and, therefore, is suitable for dietary nutrition.

A properly preserved product that is not exposed to the external environment can be stored for several years. When purchasing and using, you should pay attention:
- for additives - there should not be any, except water, salt, sugar;
- on the quality of packaging - deformation and damage to cans reduces the shelf life of the product;
- on the integrity of the beans - broken or flattened beans indicate violations during canning;
- for brine - if it is cloudy, then the product is natural. The volume of brine should not exceed 40% of the total contents in the jar.

Benefits of canned red beans:

Canned red beans are a medium-calorie product. It helps replenish the body of vitamins, microelements, fiber, and is indicated for overweight people. The main functions of beans in the human body are normalization of carbohydrate metabolism, preventing the formation of cholesterol, and protection against the action of free radicals. Beans are rich in fiber, proteins, potassium, calcium, magnesium, and contain vitamins A, B, PP. The amount of protein in canned beans is reduced by 3 times compared to fresh ones.

Harm/contraindications:

Due to the salt content in canned form, red beans are contraindicated for people with diseases of the kidneys, liver, stomach, intestines, and patients with moderate diabetes mellitus. Children are advised to limit their daily consumption of canned beans to 100 grams per day.

Beans were once considered a poor man's product. In terms of protein content and many other components, it is as close as possible to meat, which is why it was included in the diet of families who could not afford it. The situation has changed, and the benefits of beans have made them a popular product for absolutely everyone.

Benefit

Nutritionists rank beans among the 10 healthiest foods in the world. This crop from the legume family is a real storehouse of vitamins, amino acids and minerals. Depending on the variety, it may contain different ratios. Canned beans retain all the beneficial substances, and this method of preparation greatly simplifies their consumption. If raw beans need to be soaked in soda for a long time and then boiled, then you can simply buy canned beans and open the jar.

Red beans are rich in vitamin B6. It is generally responsible for good health and mood. People suffering from a lack of this vitamin often suffer from poor appetite, depression, and loss of strength. In addition, B6 is responsible for the good condition of the skin and hair, as well as for blood formation. Therefore, canned beans are particularly recommended for people suffering from anemia and anemia.

Fiber is another component that contains the beneficial properties of beans. In 100 gr. The product contains an average of 25 grams. fiber. The indicator is very high, it exceeds most fruits, vegetables and grains. This content of this component leads to rapid saturation, replenishment of a person’s strength and energy, and also stabilizes blood sugar levels. An important effect of high fiber content is protection against the appearance of malignant tumors in the human body.

Fiber perfectly removes toxins from the body; this is another useful property of any variety of beans. An excellent option for those who are losing weight, despite the high calorie content of the product. In addition, the calories obtained from this product are not fattening. The body accumulates them and then uses them gradually.

The main beneficial properties of beans are that they contain almost all the components necessary for the normal functioning of the body. The high content of proteins, which are absorbed by the body much easier than animals, is one of the unique features of beans. Despite the fact that it contains a minimal amount of fat, its nutritional value is very high.

Many nutritionists recommend canned beans instead of meat products, especially for those who, for some reason, are forced to limit their consumption of animal proteins.

Beans are rich in sulfur. This substance is essential for intestinal infections. Considering that the product is an effective antioxidant, its use is recommended for people suffering from intestinal infections. This component is also involved in the restoration of the skin, including the treatment of skin diseases. It also restores other soft tissues, such as the lungs and bronchi.

The product is used as a diuretic. A decoction of canned beans acts as an expectorant for stagnant mucus.

For heart failure, kidney, gallbladder and liver diseases, beans are recommended as a dietary product, since all useful components, including protein, are absorbed from beans by the body much more easily than from other products.

Few people know that the product has calming properties. Nutritionists and psychiatrists recommend frequent consumption of bean dishes for those who suffer from increased excitability, irritability and anxiety. It helps restore internal balance after nervous breakdowns.

The antibacterial properties of the product are useful not only for diseases of the gastrointestinal tract. They resist the appearance of caries and tartar. Beans are also recommended for tuberculosis.

This member of the legume family is simply ideal for eating during severe colds. And also during the recovery period. Beans are not only able to quickly restore the patient’s strength, but also saturate the body with vitamin C, which only contributes to a quick recovery. This applies to red varieties.

Due to the high content of zinc in beans, this product is considered very useful for men's health, because it is zinc that is responsible for maintaining the functioning of the male glands.

Beans increase immunity to infections such as flu and various intestinal infections. It is recommended for hypertension, heart rhythm disturbances and atherosclerosis.

Canned green beans in pods activate the removal of salts and small stones from the gall bladder and kidneys from the body. It also regulates the salt balance in the body.

To enhance the secretion of gastric juice, beans are also recommended. It has a beneficial effect on the functioning of the liver, and when inflammatory processes occur in it, it effectively fights them.

The properties of the product are also used in cosmetology. Boiled and ground fruits are used as face masks to eliminate wrinkles and rejuvenate the skin. To enhance the effect, the gruel can be mixed with olive oil and lemon juice.

The beneficial properties of beans place them among the most commonly consumed foods during a weight loss diet. The calorie content of the product is quite high, about 300 Kcal per 100 g. But vitamins and minerals are contained in the product in high concentration, so a small amount quickly replenishes the norm of essential microelements.

The beneficial properties of beans are due to the high content of phosphorus, which is necessary for muscle function and normal function of the nervous system. The element is needed for the good condition of teeth and bones. Helps enhance mental activity, develop attention and the ability to concentrate. Participates in the synthesis of proteins and carbohydrates. That is why beans can replace seafood, which also has a fairly high phosphorus content.

Harm

Harm to beans can only occur if they are not cooked correctly. But this does not apply to canned beans, since they are already ready to eat.

It is better to limit the use of the product to people in old age and those who suffer from gastritis or peptic ulcers. And also - for children under one year old, if you start introducing the product into the children's diet, you need to do it gradually and in small quantities.

Calorie content

Depending on the type of canned beans, their calorie content averages about 300 Kcal per 100 grams. Below is a table that will allow you to calculate the calorie content of beans using various volume measures.

Contraindications

Contraindications are noted for cases with gastritis, peptic ulcers, problems with increased peristalsis in the intestines. And also for children under one year of age and for nursing mothers in the first months of feeding.

In any case, canned beans that have expired are contraindicated.

Storage

Canned beans keep for quite a long time. Its shelf life depends on the type of beans and the characteristics of its preparation. To determine it, just look at the date of manufacture and its expiration date. Under no circumstances should you eat an expired product, as this can lead to serious consequences.

As a rule, the shelf life of canned beans is from six months to a year. If it is prepared with tomato paste, it is usually shorter due to the fast fermentation products it contains.

It's best to store canned beans in a cool, dark place. It is especially important - without direct exposure to sunlight. If you store it incorrectly, it can spoil much before the expiration date. In this case, its use is unacceptable.

If the product has expired or the beans have spoiled prematurely, the tin or lid will usually swell and you should pay special attention.

The nutritional value

Nutritional value of beans per 100 grams. product:

Vitamins and minerals

Vitamins per 100 g:

Name	Quantity
Vitamin PP	6.5 mg.
Vitamin B5	1.5 mg.
Vitamin E	0.6 mg.
Vitamin B2	0.18 mg.
Vitamin B1	0.5 mg.

Minerals per 100g:

To summarize the benefits and harms of beans, it is enough to list the set of useful microelements and vitamins contained in it. Undoubtedly, the beneficial properties of beans far outweigh the harm it can cause.

Despite the fact that the calorie content of beans is quite high, the ratio of nutritional value and content of vitamins and minerals in it speaks in favor of consuming this product. It’s not for nothing that nutritionists around the world talk about the benefits of canned beans for almost everyone, with the exception of some cases with a painful gastrointestinal system.

To diversify your usual diet with an interesting and not quite ordinary dish, prepare a salad with canned beans. The main ingredient of the treat contains a huge amount of useful microelements, and therefore fits perfectly into the correct winter menu. Making this salad is very simple and quick if you have a couple of good recipes in stock.

A tasty, lean and very spicy dish. To prepare it you will only need 15 minutes of free time.

Grocery list:

corn – 1 b.;
garlic – 1 clove;
crackers - 1 package;
mayonnaise or sour cream – 45 g;
cilantro or parsley - a bunch.

Stages of work:

To make a salad with beans and croutons, first wash the greens, remove excess moisture with a towel, and chop into small pieces.
In a deep container, combine the crackers with canned beans, from which the liquid must first be drained.
Add corn, a clove of garlic passed through a press, and herbs.
Mix the ingredients.
We add mayonnaise to the salad only before serving, otherwise the crackers will soften and the taste of the treat will be completely different.

Advice. It is better to take crackers with the flavor of salami, bacon or some kind of smoked meat.

With red canned beans

The color of the main ingredient is not particularly important. But the Minutka salad with canned red beans will look very original. It is important to use legumes exclusively in their own juice. The tomato sauce option is not suitable for this recipe.

Components:

boiled pork – 310 g;
crackers – 1⁄2 pack;
pickles – 2 pcs.;
mayonnaise sauce - 3.5 tbsp. l.

Cooking steps:

We cut the meat into strips, as well as pickles.
Remove the brine from the beans.
Mix boiled pork, the main ingredient and cucumbers in a deep container.
Season the salad with sauce and mix the ingredients.
5 minutes before serving, add the crackers and mix everything again.

With Chiken

The following recipe will help you prepare a salad rich in protein, suitable even for those on a strict diet.

Required components:

chicken fillet – 2 pcs.;
canned beans – 1 b.;
sour cream – 3 tbsp. l.;
garlic – 2 cloves;
walnuts – 125 g;
salt, ground pepper - a pinch.

Stages of work:

Wash the chicken fillet and cook for 20 minutes in lightly salted water. When the product has cooled, cut it into strips across the grain.
Dry the nuts in the microwave or oven, then crush them with a rolling pin to form small granules.
Pass the garlic through a press.
Remove liquid from beans.
Place all ingredients in a deep container, season with mayonnaise and a small amount of pepper.

Important! Since the salad with beans and chicken turns out to be very satisfying, it can be served as a full meal.

White bean salad

Another great treat, perfect for any occasion. Salad with white beans looks original when complemented with boiled eggs and fresh herbs.

canned white beans – 1 b.;
eggs – 2 pcs.;
garlic – 1 clove;
walnuts – 55 g;
mayonnaise – 3 tbsp. l.;
apple cider vinegar – 1⁄2 tsp;
parsley - a bunch;
salt – 4 g;
sugar – 10 g.

Stages of work:

We remove the beans from the brine and pour them into a salad bowl.
Boil the eggs hard. When cool, cut into small cubes.
Grind the nuts in a blender or using a rolling pin. Add to the beans.
Make the dressing: mix garlic, mayonnaise, sugar, apple cider vinegar and a little salt in a cup. Mix thoroughly, leave the resulting mixture for 5-10 minutes.
Combine the salad with the dressing and sprinkle the dish with fresh parsley on top.

It is better to serve the treat to the table only 10 minutes after preparation, so that all its components are well soaked.

With added corn

For those who cannot imagine a real winter salad without sweet corn, there is an excellent recipe. Ideal as a complement to meat or fish dishes.

Required ingredients:

canned beans – 430 g;
canned corn – 210 g;
cilantro - a couple of sprigs;
garlic – 2 cloves;
rast. oil – 2 tbsp. l.;
apple cider vinegar – 1 tbsp. l.;
salt - a pinch.

Stages of work:

Beans can be used in any color. Drain the brine from the product and place it in a deep container.
We do a similar procedure with corn, adding it to the beans.
Grind the garlic through a press, chop the cilantro into small elements with a knife.
Add everything to the main salad.
We season them with oil, apple cider vinegar, and spices. Pour it over the treat and stir.
Place the resulting salad in the refrigerator for at least 30 minutes to marinate a little.

Advice. The amount of garlic can be changed if you need to make the dish more spicy.

Salad with canned beans and sausage

Do you want to make a classic dish more tasty, aromatic and beautiful? Vary its composition with salami or cervelat. One small nuance - it is better to add a soft meat component to a salad with red beans and sausage, otherwise it will be difficult to chew it.

canned red beans – 1 b.;
smoked sausage – 210 g;
hard cheese – 110 g;
eggs – 3 pcs.;
fresh tomatoes – 2 pcs.;
garlic – 2 cloves;
mayonnaise – 3 tbsp. l.;
fresh herbs - a couple of sprigs.

Stages of work:

Boil hard-boiled eggs in advance - at least 10 minutes. When cool, peel and cut into small cubes.
Pour boiling water over the tomatoes, peel and chop.
We peel the sausage from the film and cut it in the same way as tomatoes.
Remove marinade from beans.
We combine the prepared products.
We pass the garlic through a press and grate the cheese on a fine grater.
Add half the resulting volume of cheese and garlic to the salad. Mix the ingredients.
Add a few spoons of mayonnaise and stir again.
Pour the salad onto a plate, sprinkle the remaining cheese on top, and then decorate with chopped fresh herbs.

Important! Instead of mayonnaise, you can use not too fatty sour cream or thick cream. In this case, you will have to add a pinch of salt to the treat.

With champignons

A healthy and satisfying salad with mushrooms will be an indispensable treat at any feast.

Ingredients:

canned beans (red) – 1 b.;
champignons – 520 g;
mayonnaise – 125 g;
sweet onion – 1 pc.;
parsley – 1 bunch;
lemon juice – 55 ml;
leek – 55 g;
peppercorns – 4-5 pcs.;
bay leaf – 1-2 pcs.;
thyme - sprig;
salt and pepper - to taste.

Stages of work:

Remove the marinade from the beans, rinse them in cold water, then drain them in a colander.
We clean the champignons from contaminated areas, then pour boiling water over them and send them to cook. Add bay leaf, allspice, leeks and a little thyme. After a few minutes, add a small amount of salt. After 15 minutes, drain the water, cool the mushrooms, and then cut into slices.
In a deep bowl, mix beans with champignons. Add onion, chopped into thin half rings. It's better to take a red onion.
Add chopped parsley. Mix the ingredients.
Make a sauce from mayonnaise, lemon juice, and a pinch of freshly ground pepper.
Combine the dressing with the main ingredients. Place the resulting salad in the refrigerator for 30-50 minutes. Pour into beautiful transparent bowls and serve.

List of components:

beans (red) – 1 b.;
pickled cucumber – 1 pc.;
eggs – 3 pcs.;
red onion – 125 g;
sour cream – 4 tbsp. l.;
parsley - a few sprigs;
salt.

Stages of work:

We remove the main ingredient of the dish from the marinade and rinse it in running water.
Peel the onion, cut into half rings and place in boiling water for a minute. This will help rid the ingredient of excess bitterness. Then rinse in cold water and drain in a colander.
Boil the eggs for at least 10 minutes, cool, then peel and cut into small cubes.
Cut the cucumbers into small strips.
Place all the ingredients in a salad bowl, add chopped parsley, season with sour cream and a pinch of coarse salt. Mix the ingredients, then pour onto serving plates and serve to guests.

canned beans – 1 b.;
onion – 50 g;
carrots – 85 g;
garlic – 5 cloves;
dill – 50 g;
rast. oil – 45 ml;
sugar – 2 tsp;
salt – 2 tsp;
ground pepper – 1 tsp;
vinegar – 10 ml.

Stages of work:

Drain the marinade from the beans and place in a colander.
We grate the peeled carrots on a special “Korean” grater. Add salt, sugar, pressed garlic and ground black pepper.
Cut the onion into small cubes and sauté in vegetable oil until brown. We catch the frying with a slotted spoon and throw it away, and leave the aromatic oil to cool.
Season the carrots with vinegar and “onion” oil, add the beans. Add chopped dill.
Mix the ingredients and taste the resulting composition. If necessary, adjust the acidity of the salad with salt and vinegar.
Now the dish needs to marinate. This will require 2 hours in a cold place.

Do you want to normalize your state of mind and lift your spirits? Eat beans. Don't be surprised - beans are really not as simple as they seem at first glance. It contains everything that is necessary for normal human performance and functioning: a large amount of starch, carbohydrates and a huge range of vitamins. No wonder it is considered one of the 10 most useful products. Therefore, it is very important that such a product is on your table all year round. Beans can be used to prepare a wide variety of nutritious dishes. Both fresh and after heat treatment, beans are added to salads, soups, side dishes, snacks are made with them and, of course, beans are canned for the winter.

As you know, you can can both grain and green beans. And what is very important is that during the canning process, beans retain all their beneficial qualities. Which beans to preserve - white or red - is a matter of taste for each housewife, but you need to pay close attention to the appearance. Bean grains should have a smooth surface, a shiny tint and be without external damage. If your choice fell on green beans, then for preservation choose small (about 9 cm), dense, juicy pods, what is called the milk stage of maturity, with an intact surface, without spots and coarse fibers, with fruits that do not form a bulge on the surface pod. The pods themselves should break easily with a characteristic crunch. This product is best suited for your preparations. The pods can be preserved whole or cut into pieces. Having carefully selected the product needed for preservation, you can safely begin the process itself. There are many ways to preserve beans. We will talk about very simple and informative recipes for canning beans for the winter, with which you can please your family and friends both on a weekday and at the holiday table.

Canning beans in their own juice for the winter

Ingredients:
1 kg red or white beans,
500 g onions,
500 g carrots,
250 g vegetable oil,
3 tbsp. 9% vinegar,
salt, cloves, allspice peas - to taste.

Preparation:
Soak the beans overnight, changing the water several times during this time. Then rinse the beans thoroughly with running water and boil until tender. Don't overcook it! Cut the onion into half rings, the carrots into circles, which then cut in half. Pour vegetable oil into the pan, put the onions and carrots in there, simmer for 20 minutes after boiling over low heat, then add the beans, let simmer for another 5-10 minutes, add vinegar, salt, cloves and allspice and boil for another 2-3 minutes. Then pour the mixture into clean jars, sterilize for 20 minutes and seal. Turn the jars upside down and wrap them up.

Pickled beans for the winter “Natural”

Ingredients for 1 liter of water:
40 g salt,
40 g sugar,
1 tsp 70% vinegar,
cloves, black peppercorns, other spices - to taste.

Preparation:
Place the beans in a saucepan and cover with water. The beans should be well covered with water, as some of it will evaporate and some will be absorbed into the beans. Add salt, sugar, spices, put the pan on the fire and cook for 1.5 hours until soft. A few minutes before the end of cooking, add vinegar. Place the finished beans in sterilized jars, roll up, wrap and let cool.

Canned beans in tomato sauce

Ingredients:
1 kg beans (any variety),
3 kg tomatoes,
3 tsp salt,
2 tsp Sahara,
half a pod of hot pepper,
10 peas of allspice,
several bay leaves.

Preparation:
Soak the beans, rinsing thoroughly, for 4 hours. When it gets wet, place it in a saucepan, pour in 4 liters of water and cook over low heat, adding 1.5 tsp. salt and 2 tsp. Sahara. Don't forget to stir it from time to time. After 30 minutes, drain the beans in a colander and start preparing the tomato puree. First, peel the tomatoes by pouring boiling water over them, and then pass them through a meat grinder or grind in a blender. Place the finished puree and beans in a saucepan, add the remaining salt, chopped allspice and finely chopped hot pepper. Cook the mixture over low heat for 20-30 minutes, slightly covering with a lid and stirring from time to time. A few minutes before cooking, add the bay leaf. Place the finished product in sterilized jars, roll up, turn upside down and wrap. As they say, there are no friends for taste and color, but white beans look more beautiful in tomato sauce.

Canned white beans with dill and parsley

Ingredients:
1 kg beans,
1 kg of tomatoes,
3 bunches of parsley,
3 bunches of dill,
salt, pepper - to taste.

Preparation:
Soak the beans in cold water for 5 hours. Then drain in a colander, rinse and dry a little. Boil salted water in a large saucepan and place the beans in it. It should cook until half cooked. Grate ripe tomatoes, add salt and pepper, mix with finely chopped herbs, bring to a boil and leave to simmer over low heat. Place the beans cooked until half cooked into sterilized jars, leaving 3-4 cm to the top, and pour boiling tomato mixture over them. Cover with lids and sterilize for 80 minutes. Then roll up the jars, turn them upside down and wrap them until they cool completely.

Canned red beans with vegetables

Ingredients:
6 stacks beans,
3 kg tomatoes,
2 kg carrots,
2 kg onions,
2 bunches of dill,
1 pod of hot pepper,
500 ml vegetable oil,
2.5 tbsp. salt,
2 tbsp. Sahara,
1 tbsp. 9% vinegar essence.

Preparation:
Soak the beans overnight, then boil them for 1 hour until half cooked. Cut the onion into half rings and fry, cut the carrots into strips or grate on a coarse grater for Korean salads and also fry. Finely chop the greens and mince the hot peppers. Also mince the tomatoes, combine with fried onions and carrots and boil in a saucepan for 15 minutes, then add the beans and other ingredients to the mixture and cook for 30 minutes. After the time has passed, place the finished hot beans into sterilized jars, roll them up, turn them upside down and wrap them well until they cool completely.

Pickled green beans

Ingredients:
1 kg green beans.
For the marinade (per 1 liter of water):
1 tbsp. salt,
100 g sugar,
70 ml 6% vinegar.

Preparation:
Cut the pods into pieces and blanch in boiling water for several minutes, place in half-liter jars and fill with marinade made from water, salt, sugar and vinegar. Sterilize the jars for 15-20 minutes, roll them up, turn them upside down and leave until cool.

Green beans "Dacha secrets"

Ingredients for a 1 liter jar:
600 g green beans,
2 g horseradish
50 g dill,
2 g parsley,
3 g cinnamon,
2 carnations,
5 black peppercorns.
For the marinade (per 1 liter of water):
25 g salt,
20 g sugar,
15 ml 70% vinegar.

Preparation:
Cut the pods into small pieces of 3 cm, blanch for 2-3 minutes and place tightly in jars mixed with spices. Prepare the marinade: pour water into a saucepan, add salt and sugar, boil for 10-15 minutes. Then strain it through cheesecloth and add vinegar. Fill the filled jars with marinade and sterilize: 0.5 liter jars - 5 minutes, 1 liter - 8 minutes, 3 liters - 15 minutes. Roll it up and wrap it up immediately.

Asparagus beans with bell pepper “Favorite”

Ingredients:
2 kg green beans,
250 g bell pepper,
2 bunches of parsley,
70 g garlic.
For the marinade:
700 ml water,
150 ml vegetable oil,
70 g salt,
100 g sugar,
1 stack 6% vinegar.

Preparation:
Prepare the marinade, boil and add ground garlic, chopped pepper, finely chopped herbs, stir and bring to a boil again. Peeled bean pods, if they are large, cut them into pieces; if not, leave them whole and dip them in the marinade. Stirring lightly, bring to a boil. Boil for 35 minutes until the beans sink to the bottom and are coated with the marinade. Place the finished product in jars and roll up.

Green beans “With peppercorn”

Ingredients:
1 kg green beans,
1 kg of tomatoes,
250 g garlic,
3 pods of hot pepper,
salt - to taste.

Preparation:
Peel the beans from the veins and blanch in boiling water for 1-2 minutes, then drain in a colander and dry. Pass the garlic and hot pepper through a meat grinder and add salt - 50 g of salt per 1 kg of hot mixture. Layer the garlic mixture, chopped fresh tomatoes and beans into the bottom of a sterilized jar. Repeat layers. Cover with a clean napkin and place a weight on top. After a week, distribute the mixture into jars, sterilize liter jars for 20 minutes, roll up and wrap until cool.

Green beans "Spicy"

Ingredients:
500 g green beans.
For the marinade:
100 ml water,
4 tbsp. 9% vinegar,
1 tsp Sahara,
2 cloves of garlic,
1 tbsp. mustard with grains,
2 tbsp. vegetable oil.

Preparation:
To prepare the marinade, pass the peeled garlic through a press. Add salt, sugar, mustard to it and mix well. Pour in vinegar, water, vegetable oil and stir again. Boil the beans until tender, cool. Pack the beans into a half-liter jar and pour in the marinade. Sterilize the jar for 15-20 minutes and roll up.

Green bean salad with eggplant “Memories of Summer”

Ingredients:
1.2 kg green beans,
3 liters of tomatoes minced through a meat grinder,
500 g eggplants,
600 g sweet pepper,
1.5 stack. vegetable oil,
1.5 stack. Sahara,
3 tbsp. l. salt,
1.5 tbsp. 9% vinegar.

Preparation:
Pour vegetable oil and vinegar into the tomato puree, add salt and sugar, and boil for 15 minutes. Then add the beans and simmer for another 20 minutes. Add the eggplants cut into small pieces and boil again for 20 minutes. Then add the pepper, cut into small strips, and boil for another 20 minutes. At the end of cooking, place the salad in sterilized jars, roll up, turn upside down and wrap.

Snack of green beans and beets “I want more”

Ingredients:
700 g green beans,
500 g beets,
250 g sweet pepper,
250 g onions,
500 g tomatoes,
1 stack vegetable oil,
70 g garlic,
1 bunch of parsley,
½ cup 6% vinegar,
hot pepper and spices - optional.

Preparation:
Grate the beets on a coarse grater. Pass the tomatoes through a meat grinder, cut the beans into small cubes, finely chop the onion, pepper and herbs. Pour vegetable oil into the pan, place the onion in it and sauté for 10-15 minutes, then pour in the tomato puree, vinegar, salt, sugar, bell pepper, parsley, and garlic. Stir everything well, heat it up, pour in the beets and beans and boil for an hour over medium heat in a sealed container, stirring from time to time. Place the finished snack in sterilized jars and roll up.

Salad with green beans “Autumn Kaleidoscope”

Ingredients:
250 g green beans,
250 g leeks,
250 g cauliflower,
250 g zucchini,
250 g carrots,
500 g ripe tomatoes,
500 g sweet pepper.
For filling:
1 liter of water,
1 tbsp. salt,
2 tbsp. Sahara,
2 tsp citric acid,
dill seeds, garlic - to taste.

Preparation:
Cut the beans into small pieces and blanch for 1-2 minutes. Also cut the leek into small pieces, divide the cauliflower into inflorescences. Cut the zucchini and carrots into small cubes. Blanch the prepared leek pieces, cauliflower florets, zucchini and carrot cubes for 2 minutes. Dip tomatoes and peppers, peeled from seeds, into boiling water and cut: tomatoes into thin slices, peppers into rings. Mix all the vegetables and place in sterilized liter jars. Prepare the filling: add salt, sugar, citric acid, seasonings to the water and bring to a boil. Pour the prepared filling over the vegetables in the jars, add finely chopped garlic to each of them. Sterilize the jars for 25 minutes and seal.

Bean preparation"Simple, but tasteful." Cut off the tails of green beans on both sides and place the pods in liter jars. Place 1 tbsp in each liter jar. salt and fill the pods ⅓ full with water, close the lids and sterilize for 3 hours from the moment of boiling. Roll it up and turn it over.

Of course, canning beans will require you to invest time and effort, but every jar of beans opened in winter brings a great mood to the whole family!

Happy preparations!

Larisa Shuftaykina

Beans are one of the most common and healthy legumes that we eat. Nutritionists believe that this product should be constantly included in the diet of an adult to enrich the body with amino acids and vegetable protein. The fruits of this plant require careful processing, so for many housewives today it is easier to buy canned beans than to cook them themselves. Its benefits are just as broad and deep, but if used incorrectly, this product can cause harm.

Product Features

Many experts consider canning beans to be one of the most reliable and effective ways to store them. During the production process, the beans are boiled and sealed in a metal or glass jar with a special syrup, which ideally consists of water, salt and sugar. According to the state standard, acetic acid may be found with them, but in fact today you can find other preservatives and food additives. Such products are usually sold under the specifications label, and the benefits and harms from their use are unpredictable. In any case, before cooking, the liquid from the jar must be poured out and the beans must be thoroughly washed under running water.

The advantage of beans produced “in glass” is obvious - the buyer can evaluate not only the information provided by the manufacturer, but also the appearance of the product. However, this packaging format is very rare in our country. All varieties of beans can be preserved, but in Russia and the CIS only white and red ones are found. The size of the fruit, according to GOST, should be 6-10 mm. This rule is important because the beans are cooked for a certain amount of time during production. If the raw material is too large in size, it will not be reliably processed - toxins will remain in the pulp. Such food does more harm than good. Peas that are too small cannot be used either, because they will boil and mix with the syrup.

Composition and beneficial properties

The calorie content and nutritional value of canned beans is not much different from those that we can cook ourselves at home. This is due to the fact that in both cases many harmful elements are digested from it. Raw beans are literally saturated with nitrates and heavy metals, so eating them in this form is dangerous. The content of proteins and carbohydrates is reduced by 3 times, and along with them the calorie content becomes just as much lower - from 299 kcal to 99 kcal per 100 grams.

Despite such losses, beans remain very nutritious, their vitamin and mineral composition still looks impressive in comparison with other products:

white beans retain 4.3 g, and red beans - 6.4 g of fiber per 100 g, which is 21% and 32% of the daily value;
minimal proportion of fat - only 0.36 g per 100 grams;
high content of iron, potassium, sodium, zinc, phosphorus, magnesium and selenium;
vitamins A, B1, B2, B5, B6, B9, etc.

For the human body, canned beans are a valuable source of energy and carbohydrates, called the main building material of the body. This is a very important product for a healthy diet and weight loss, and high calorie content in this case is not at all the enemy, because it is based not on the fat component, but on the protein-carbohydrate component. It provides quick saturation with a small amount of food.

The great benefits for digestion are due to the high content of dietary fiber. As they pass through the intestines, they remove food debris and other waste products, and also perform a gentle massage of the walls. The result is improved blood circulation and absorption. By stimulating intestinal motor functions, canned beans help cope with chronic constipation.

The benefit of this canned legume also lies in a large amount of B vitamins. The condition of the skin, tissues, hair, teeth, and nails depends on their presence in the body. Some of them are antioxidants involved in cancer prevention. To one degree or another, B vitamins are necessary for the proper functioning of the endocrine, circulatory, digestive, nervous systems, and normal metabolism.

The rejuvenating effect of eating beans is enhanced by vitamin E, which acts in combination with antioxidants and other vitamins. It is also an important element for preventing infertility in women.

Beans well stimulate carbohydrate and protein metabolism, due to which cells and tissues are enriched with useful substances. This product is of great benefit for overweight people and the elderly - it not only allows you to feel full with a small amount of food, but also helps remove cholesterol from the blood. And many antioxidants, such as zinc, tocopherol and others, prevent the development of cancer tumors.

Canned white beans are valued for their high sodium content, one of the key elements necessary to maintain water-salt balance. In combination with chlorine, it prevents blood from leaking from blood vessels into tissues. Sodium deficiency is one of the reasons for weakening muscle activity.

Iron and potassium, the content of which in beans also exceeds that in many other products, is needed to maintain the health of the circulatory system. The first affects the composition of the blood and is involved in improving the functioning of the heart, and the second is necessary to maintain the strength and elasticity of blood vessels - the load on the heart and rhythm depend on this.

Restrictions

Eating canned beans can bring not only enormous benefits, but also harm if done without taking into account contraindications:

For gastritis, inflammation of the digestive organs, peptic ulcers, gout, exacerbation of liver and gall bladder problems, beans should be eaten with caution. Although it has healing properties in this area, it can become too much of a burden. A specialized doctor will best help you decide on the possibility of use and quantity.
Canned beans should be introduced into children's diets gradually so as not to overload the intestines. The same applies to older people with problems with digestive motility and obstruction.
Doctors discourage women from eating canned beans during pregnancy and lactation. They attribute this precaution to the fact that growing and preservation conditions do not always meet standards and eating them is risky. Under normal conditions, you can try the product in small portions, observing the body’s reaction, but when carrying a fetus, it is better not to take risks.

Beans may not be to blame for poisoning or worsening a person’s condition if they were cooked incorrectly. Therefore, the choice of products purchased is of great importance:

Give preference to beans in glass containers. They may be more expensive, but the ability to externally assess their integrity and size is worth it.
Check the production date and expiration date. Please note that the presence of tomato paste in the product reduces the second parameter.
The syrup in which the beans are dipped may be cloudy but smooth. Sediment at the bottom of the container is a sign of low-quality products.
Do not buy metal cans with a bulging lid or bottom - this is a clear sign that the beans have gone bad.
An open can of canned beans should be stored for no more than 3 days in a cool place or refrigerator.