A recipe for canned lobio made from green and red beans with vegetables for the winter

During vegetable season, most housewives make homemade preserves to help keep their winter diet tasty and nutritious. Using beans in winter salads is a way to make the dish healthy and filling. Let's look at the best recipes for preparing lobio for the winter, including canning and storing the preserves.

Nutritional and energy value of beans

This healthy product belongs to the legume family. It is one of the oldest plants used for food. The history of its use began in South America. During the exploration of the continent, beans were brought to Europe on Columbus' ships. They reached Russia in the 17th century.

The seeds and pods are eaten. The seeds range from 5 to 15 millimeters in size and come in a wide range of colors, from white to dark burgundy and black. For a long time, the pods were used only for the immature legume. Later, varieties called asparagus pods were developed and are grown specifically for consumption with the pods.

Why have beans conquered the world and become so popular? They contain a large amount of protein, almost 75% of which is absorbed by the body. While they differ little in composition and nutritional value from animal beans, they are healthier for humans, making them a popular choice for diets and vegetarians.

Composition of useful substances:

Substances	In 100 grams (grams)
Beans - seeds Squirrels Carbohydrates Fats Mono- and disaccharides Ash Starch Water Organic acids – malic, citric Iron, zinc, chromium, vanadium, calcium, magnesium, sulfur, phosphorus, silicon Vitamins E, B group, PP Caloric content	21 47 2 3.2 3.6 20 14             290-298 kcal
Legume Squirrels Carbohydrates Ash Water Fats Vitamins A, C, E, PP, B Iron, calcium, phosphorus, magnesium, sulfur Caloric content	2.5 3 About 2 90 0.5       30 kcal

Beans contain many organic acids and vitamin E, which regulates lipid and protein metabolism.

The best quality of legumes is that they retain their beneficial properties even after prolonged cooking. Cooking, on the other hand, destroys harmful substances.

The seeds and pods are used to treat:

• inflammatory processes in the urinary organs;
• urolithiasis;
• diabetes mellitus;
• heart failure;
• atherosclerosis;
• hypertension;
• skin diseases.

At the same time, red, white and spotted beans are equally healthy and are used in dietary rations.

We prepare the necessary ingredients for canning

All types of legumes are suitable for preserves. When choosing, remember that larger beans will take much longer to cook. For a winter salad, choose a single legume with seeds of uniform size. This will improve the appearance and ensure thorough cooking.

Beans should be soaked for at least 6 hours before cooking. Afterward, boil the beans in fresh water until completely soft. Many prefer a paste-like consistency and purée the finished dish after cooking.

The seeds are boiled for about 1.5 hours, the water is drained and the beans are washed with boiled water.

Wash the green beans and boil them for 3-5 minutes. Trim off the tough ends and cut into 3-4 cm pieces.

To prepare the Georgian version of lobio, you need to use a set of traditional Georgian spices: rosemary, khmeli-suneli, cilantro, marjoram, garlic, fenugreek, dill, caraway, and saffron. The grains should be thoroughly cooked but still retain their shape. Note that traditional Georgian recipes call for 2 tablespoons of herbs per 0.5 kilograms of cooked grains.

Important: When soaked in water, the seeds release dangerous oligosaccharides, which cause flatulence and are poorly digested.

All other ingredients for winter preparations are selected according to the usual guidelines. Vegetables must be ripe, whole, and fresh, free of rot and signs of unripeness.

Before placing the ingredients in the jars and lids, they should be sterilized in the usual way.

Delicious lobio recipes for the winter

In Georgia, the name "lobio" refers to both the beans themselves and the dishes made with them. In our canning tradition, it's used to describe winter preserves made with any type of bean—beans, asparagus, or French.

Winter bean salads use a variety of additional ingredients that complement the flavor of the main product.

Classic recipe

The classic version of lobio is made with red or white beans. Ingredients:

• beans – 3 cups;
• tomatoes – 2 kilograms;
• onion – 0.5 kilograms;
• greens are a must;
• oil – 0.15 liters.

Grind the tomatoes and onions in a meat grinder. The onions can be sautéed beforehand. Bring the tomato mixture to a boil, then add the cooked beans. Cook for 20 minutes, then add the oil and herbs at the end, and simmer for another 5-7 minutes. Vinegar is optional—the tomatoes will provide the acidity.

When serving, lobio is sprinkled with fresh herbs, grated walnuts, and garlic.

Preserving beans by pickling

Glass jars are used for pickling green beans. Cherry and currant leaves, dill, and bay leaves are placed at the bottom of the jars. The washed green beans are arranged on top in tight layers, with no gaps. Pieces of garlic and parsley are placed between the layers. Make a brine using 60 grams of salt per 1.5 liters of water. Pour the cooled marinade over the brine.

Add 2 teaspoons of vodka to a liter jar. Store under nylon lids in a cool place.

With greens

Let's prepare delicious marinated green beans with lots of greens.

Rinse and dry the beans. Line the bottom of the jars with horseradish, dill, and peppercorns. Sauté the diced beans in vegetable oil. Transfer to the jars, generously sprinkling with chopped dill, cilantro, and parsley.

The marinade is prepared using 1.5 tablespoons of salt, 1 tablespoon of sugar, and 1 tablespoon of vinegar per 1 liter of water. Fill the jars tightly with the brine and seal them tightly.

With the addition of garlic

Boil and slice the green beans and place them in jars. Add a bay leaf, cloves, allspice, and a piece of red pepper flakes to the bottom. For every 1 kilogram of green beans, you'll need 3 large cloves of garlic.

Marinade: Add 1 tablespoon of salt, 2 tablespoons of sugar, 3 tablespoons of oil, and 1 tablespoon of vinegar to 1 liter of water. Pour boiling water over the marinade and seal tightly. The resulting marinade will be spicy and garlicky.

Delicious with vegetables

Vegetable stew has a rich flavor and is very filling.

Products:

• boiled white beans, carrots, bell peppers – 250 grams each;
• eggplants, tomatoes - 1 kilogram each;
• garlic - head;
• oil - glass.

In a blender, puree the garlic and bell pepper along with the tomatoes. Bring to a boil. Meanwhile, dice the eggplant and grate the carrots. Add all ingredients to the boiling mixture. After 20 minutes of simmering, add oil, your favorite herbs, and salt. Add vinegar (50 milliliters, 9%). Cook for another 5 minutes. Pour into containers.

Quick recipe in tomato sauce

For quick preparation, canning should be done with asparagus. Ingredients needed:

• green beans – 1 kilogram;
• tomatoes – 1.5 kilograms;
• carrots, onions – 2 pieces each;
• vegetable oil – 100 milliliters.

Puree the tomatoes using any method. Chop the root vegetables and fry them together in oil. Add the sautéed tomato mixture, along with the prepared and cooked beans. Boil for 15 minutes, then add the remaining oil, spices, 50 milliliters of 9% vinegar, and herbs of your choice. Fill the jars and seal.

Korean method

For this type of preparation, you'll need Korean seasoning and a special grater. Proportions:

• green beans – 600 grams;
• carrots – 300 grams;
• garlic – 4 cloves;
• Korean spices – 20 grams.

Combine the boiled beans in an enamel bowl with the grated carrots. Add the spices and chopped garlic. Add vinegar (50 milliliters), salt, oil (70 milliliters), and chopped herbs. Let sit for 30 minutes, stirring regularly.

Place into sterilized jars. Sterilize for 30 minutes for 0.5 liters, 40 minutes for 0.7 liters. It's best to store the jars on the bottom shelf of the refrigerator or in the cellar.

Salad

This salad takes a long time to prepare, but the results are wonderful. A Russian version of lobio with white cabbage:

• boiled beans – 3 cups;
• tomatoes, cabbage - 2 kilograms each;
• onions, carrots – 0.5 kilograms each;
• oil – 0.4 liters.

Vegetables are cut into any desired shapes. Place everything in a common container. Cooking time is 1-1.5 hours. At the end of cooking, add bay leaves, salt, sugar, oil, pepper, and herbs as desired. Preserve under metal lids. This salad keeps well even in a warm room.

How to preserve food in winter

When kept sterile and properly cooked and sealed, any type of lobio will keep well for several months.

Basic storage rules:

1. A dark, dry place without high humidity.
2. The temperature should not be below 0°, meaning that jars should not be kept on an uninsulated loggia.
3. Avoid direct sunlight.
4. High room temperatures can trigger fermentation; store the products away from radiators, gas stoves, and the bathroom.
5. If the recipe calls for a lower temperature for storage, you should keep the jars in the cellar or refrigerator.

In most cases, especially if the canned product was boiled as a whole, jars will keep well in a cool place for over a year. It's best to eat the lobio within a year.

If the jar has already been opened, keep it in the refrigerator with a nylon lid. It's best not to store opened lobio for more than 3 days.

Important: If the mixture has an unnatural appearance, has become cloudy, or the lid has risen in the center and sags when pressed, discard the lobio. Do not re-boil the winter salad.

As a reminder, green beans can be frozen raw or cooked, and dried beans are available year-round. However, home cooks prefer to preserve these beans for the winter, as they retain the flavor and nutritional value of fresh summer vegetables and can truly add variety to our menus.

Preparing lobio for the winter doesn't take much time. These flavorful, delicious preserves will help you quickly prepare dinner and remind you of summer.