Canned Beans with Vegetables for Winter

Cooking method

1. Step 1:

   

   How do you make canned beans with vegetables for winter? Gather the ingredients. At harvest time, when the produce is cheap and plentiful, this preserve is both delicious and budget-friendly. Feel free to change up the vegetables as you like.

2. Step 2:

   

   Soak the beans for a couple of hours; if they're dried, leave them overnight. Use whatever beans you have and like. After soaking, the beans should be plump and swollen — drain and rinse them again.

3. Step 3:

   

   Boil the beans in water until tender, then drain. Wash and peel the vegetables.

4. Step 4:

   

   Grate the carrots on the coarse side of a box grater or cut them into thin strips.

5. Step 5:

   

   Dice the young zucchini. If your zucchini are more mature, peel them and scoop out the seeds first, then dice the flesh.

6. Step 6:

   

   Core and seed the bell peppers and cut the flesh into strips.

7. Step 7:

   

   Cut the tomatoes into chunks, cut out the stem cores, and purée them in a blender.

8. Step 8:

   

   Peel and finely chop the onion and garlic. Soften them in a skillet with the vegetable oil. Transfer them to a heavy-bottomed pot and add the tomato purée.

9. Step 9:

   

   Set the pot over medium heat and simmer the tomato mixture, stirring occasionally, for about 20 minutes.

10. Step 10:

    

    Add the carrots, zucchini, and bell peppers, and continue simmering for 25 minutes.

11. Step 11:

    

    Add the beans to the vegetables (or the vegetables to the beans — whichever is easier), then add the sugar and salt, stir, and cook the mixture down for another 15 minutes or so. Pour in the vinegar, bring it back to a boil, and turn off the heat.

12. Step 12:

    

    While the salad cooks, wash and sterilize the jars — the oven is handy for this. Set the washed, still-damp jars neck-down on a rack in a cold oven, turn it on to 300°F (150°C), and sterilize them for 15 minutes (for 1/2-liter / 1-pint jars).

13. Step 13:

    

    Spoon the hot salad into the sterilized jars and seal them. Let the jars cool under a blanket at room temperature, then store them in a cool place. Enjoy!