Yellow beans in a jar

Yellow Bean in a Jar – A Simple and Delicious Recipe for Winter

When it comes to preservation, yellow beans are one of the most appreciated vegetables, thanks to their delicate taste and versatility in preparation. This yellow bean recipe will not only fill your pantry with summer aromas but also provide you with culinary joy during the cold winter days. Here’s how you can transform yellow beans into a delicacy to enjoy all year round.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 8-10 jars of 400 ml

Ingredients:

- 4 kg of cleaned yellow beans
- 500 ml of quality oil (I recommend Unisol for a clean taste)
- 80-100 g of non-iodized salt (it is essential to use non-iodized salt to avoid preservation issues)
- 750 ml of tomato juice or puree (choose the version you prefer)
- Fresh celery and parsley leaves (to taste)
- 3/4 packet of preservative (dissolved in a little bean juice)

Recipe History

Vegetable preservation is an ancient practice used by generations to ensure food during winter. Yellow beans, with their creamy texture and sweet aroma, have been a popular choice due to their relatively short preparation time and simple preservation method. Additionally, this vegetable is packed with nutrients, being an excellent source of plant-based protein and fiber.

Preparing Yellow Beans in a Jar

1. Preparing the beans: Start by cleaning the yellow beans, cutting off the ends and removing any strings. Choose plump beans with round, yellow pods that do not have strings, to enjoy a pleasant texture in the end.

2. Sautéing: In a large pot, add the oil and let it heat over medium heat. It is important to use quality oil, as rancid oil can affect the dish's taste. Add the yellow beans to the pot and sauté for about 30 minutes, stirring occasionally, until they start to change color and become slightly translucent.

3. Adding water: Once the beans are sautéed, add enough water to completely cover them. If you use warm water, the boiling process will be quicker, and you risk the beans becoming too tough. Usually, for 4 kg of beans, you need 2.5-3 liters of water, depending on the size of the pot.

4. Seasoning: Add salt to taste, making sure to use non-iodized salt, which is better for preservation. Let the beans simmer on low heat until they become tender but not fully cooked.

5. Adding tomato juice: When the beans are about 3/4 cooked, add the tomato juice or puree, depending on your preferences. If you like a more tangy taste, you can add more tomato juice.

6. Finalizing: Allow the mixture to boil for a few more minutes to remove any foam from the top. Dissolve the preservative in the bean juice and mix well. Add finely chopped celery and parsley leaves for extra flavor.

7. Packing in jars: Fill the jars with the yellow bean mixture, leaving a little space at the top. Seal the jars with lids and place them in a warm blanket to cool gradually.

8. Sterilization (optional): If you want to ensure that the jars do not spoil, you can sterilize them for 30 minutes in a large pot of boiling water.

9. Labeling and storing: Once the jars have completely cooled, label them with the date and contents, and store them in the pantry.

Useful Tips

- Quality oil: Choose a high-quality olive or sunflower oil to avoid unpleasant odors.
- Warm days: It’s best to make this recipe on warm summer days when the beans are fresh and full of flavor.
- Variations: You can experiment with various herbs, such as basil or oregano, to add a new taste.

Preserving and Using Yellow Beans

In winter, preserved yellow beans can be used in various dishes. You can sauté them with onions and garlic for a delicious side dish, or add them to soups and stews. They also pair perfectly with a fresh salad and a lemon dressing, providing a pleasant contrast to the sweet flavor of the beans.

Frequently Asked Questions

1. Can I use frozen beans?
Yes, but the cooking time will be different. Make sure the beans are well cooked before preserving them.

2. How can I check if the jars are sealed?
After they have cooled, press down on the lid. If it doesn’t give, the jar is sealed.

3. How long can I keep the jars?
If stored properly, the jars can be consumed for up to a year without issues.

Preserved yellow beans are not just a practical choice but also a way to enjoy the tastes of summer on cold winter days. So, unleash your culinary creativity and enjoy the final result! Happy cooking!

 Ingredients: 4 kg of cleaned beans, 1/2 liter of oil, 80-100 grams of non-iodized salt, 3/4 liter of tomato juice (puree), celery and parsley leaves to taste, 3/4 packet of preservative dissolved in a little bean juice.

 Tags:  canned goods green beans jar