How to cook Greek-style beans for the winter: recipes and shelf life

Home canning helps preserve seasonal produce until at least next summer, saving a significant amount of time. Canned vegetables and salads complement main courses well, make a light dinner, and are perfect for a holiday table. Greek appetizers with beans and vegetables, which are easy to prepare in your own kitchen, are also among these winter appetizers.

The specifics of preparing a Greek bean appetizer for the winter

This preparation is served as a separate dish, garnished with fresh herbs if desired, or used to make borscht. Greek salad is high in protein and is delicious and aromatic. The main ingredient—beans—requires pre-soaking and long cooking, which should be taken into account before preparing.

The finished dish goes well with meat, can serve as a vegetable base for soups, and is delicious eaten simply with toasted white bread.

List of necessary products

In addition to beans, bell peppers, carrots, onions, and garlic are always included in the appetizer. There are variations of the recipe with eggplant and cabbage, and the selection of spices and herbs can vary, which also influence the flavor of the finished product. This preserve always includes 9% vinegar or vinegar essence.

Preparing vegetables

On average, beans are soaked for 12 hours, then cooked until tender. Depending on the variety, they may require more or less prep time. Beans that don't require soaking (like black-eyed beans) are best avoided for canning, as they will turn into mush.

The remaining vegetables and herbs should be washed, peeled, and cut into small cubes. For winter storage, select ripe, fresh vegetables without signs of damage or rot.

Methods for preparing Greek salad

There are several variations of the Greek bean recipe, all equally delicious. You can choose a dish that suits your preferences and the ingredients you have on hand.

Traditional

You need to take:

• 1 kg of beans (dry product weight);
• 3 kg of tomatoes;
• 1 kg bell pepper;
• 1 kg carrots;
• 0.5 kg onions;
• 100 g sugar;
• 7-8 tbsp. salt;
• 3 tbsp. black pepper (ground);
• 600 ml refined vegetable oil;
• 0.5 cups of 9% vinegar.

How to cook:

1. Soak the beans for 8-12 hours. If soaking during the day, it's best to change the water 2-3 times and then drain. Cook the beans until tender, making sure they don't overcook and remain firm and firm.
2. While the beans are cooking, prepare the remaining vegetables by washing and peeling them. Dice the peppers and tomatoes, slice the carrots into strips, and thinly slice the onions into half rings.
3. Place all the chopped vegetables and boiled beans in an enamel bowl or other deep container, add spices and oil, and mix gently.
4. Place the mixture on medium heat, bring to a boil, reduce heat and cook for about half an hour without a lid, stirring occasionally.
5. The snack is ready, all that remains is to pour it into clean jars and roll them up.

With eggplants

Ingredients:

• 1 kg dry beans;
• 2.5 kg sweet pepper;
• 3 kg of tomatoes;
• 2 kg eggplants;
• 1 kg carrots;
• 0.5 kg onions;
• 150 g sugar;
• 3 tbsp. salt;
• 400 ml vegetable oil;
• 50 ml vinegar 9%;
• 6 large cloves of garlic;
• fresh cilantro, basil, parsley optional.

Preparation:

1. Cover the beans with plenty of water, leave overnight, then boil until tender. Do not overcook!
2. Cut the eggplants into slices or large cubes, sprinkle with salt, and fry until half-cooked.
3. Wash and peel the remaining vegetables. Crush the garlic with a garlic press or finely chop. Cut the onion into rings. Thinly slice the carrots, dice the tomatoes and peppers, and chop the herbs.
4. Place all ingredients in a bowl or saucepan, place on the stove, bring to a boil and simmer on low heat for about an hour.
5. While the mixture is simmering, you can sterilize the jars and lids. Then, package and roll up the snack.

With cabbage

An unconventional, but still worthy, recipe. A great way to use up excess cabbage.

Ingredients:

• 1 kg of dry beans;
• 2 kg of tomatoes;
• 1 kg carrots;
• 2 kg of cabbage;
• 3 kg sweet pepper;
• 1 kg of onions;
• 800 ml odorless vegetable oil;
• 100 ml vinegar;
• 150 g sugar;
• 100 g of salt.

How to cook:

1. Soak the beans in plenty of water overnight, then boil without salt.
2. Finely chop the cabbage and fry in vegetable oil until half-cooked. Cut the bell pepper and carrot into strips, and ring or finely chop the onion.
3. Make a cross-shaped cut on each tomato, place the vegetables in boiling water for a couple of minutes, then peel off the skin. Mash the tomatoes with a fork.
4. Combine all prepared ingredients in a large saucepan or suitable stewing vessel. Stir until smooth, then cook for about 40 minutes to 1 hour over medium heat.

This appetizer goes well with meat; for example, fry the minced meat in a pan, add the salad, and heat under the lid until the entire dish is evenly warm.

With assorted peppers

IN Not only hot peppers are canned, but also regular sweet ones. It's convenient to use unevenly shaped fruits that aren't suitable for stuffing. Hot peppers will add a spicy flavor to the appetizer.

You can choose red, yellow, orange, and green bell peppers in equal quantities to give the finished salad a cheerful, colorful array of colors.

List of products:

• 1 kg dry white beans;
• 500 g onions;
• 1 kg carrots;
• 2 kg of tomatoes;
• 2 kg of multi-colored sweet peppers;
• 1 fresh chili pepper;
• 300 ml odorless sunflower oil;
• 150 g sugar;
• 4 tbsp. salt;
• 70 ml vinegar 9%;
• garlic, ground black pepper.

How to cook:

1. Soak the beans in plenty of water overnight or for 10-12 hours and cook until done.
2. Wash and peel the vegetables. Grate the onion and carrot and sauté in a little oil. Add the chopped, seeded chili. Add the diced tomatoes and cook for another 7-10 minutes.
3. Transfer the fried mixture into a deep saucepan, add the diced sweet pepper, boiled beans, oil, vinegar and spices, and mix well.
4. Simmer the mixture for about 1.5 hours over low heat, uncovered, stirring occasionally. Then, pour into sterile containers and seal.

How and how long are the blanks stored?

If possible, preserves stored for the winter should be stored in a cellar or basement, or in a niche under a window. However, they also keep well indoors, at a temperature no higher than 22-25 degrees Celsius. Jars containing preserves should not be exposed to direct sunlight, stored near radiators or other heat sources, or frozen.

Since the salad mixture simmers for a long time during preparation, the jars containing the salad do not require additional sterilization. It is important to keep your hands, utensils, and food clean throughout the entire canning process. Opened jars should be stored in the refrigerator, under a nylon or screw-on lid, for no more than 2 days. Sealed jars should ideally be consumed within a year of preparation.