Rich in vitamins and minerals, the composition of asparagus beans, along with its low calorie content - are the main secrets of the popularity of legumes. A variety of dishes can be prepared without special skills in cooking and time-consuming. It is enough to add a few drops of sunflower oil and salt to the boiled beans - diet food for women is ready. If you extinguish the bean pods with potatoes, green peas, onions and carrots, you get vegetable stew. Well, and if meat is also served to him, men will remain full and satisfied. But how to make preparations for the winter of asparagus beans, so that it was delicious, and preserved nutrients - this will be discussed further.
Did you know? With the help of ordinary beans, Egyptian beauty Cleopatra hid wrinkles: slaves crushed beans into powder, which the queen diluted with water and applied to her face. The only drawback of such a "foundation" was the cracking of dried gruel.
Frost
In the frozen form, legumes can be used in the winter for making omelets, vegetable soups and stews, fried in batter, boiled and served with tomato sauce. There are many variations for every taste. And you can use and purchase frosts. We will figure out how to freeze the asparagus beans at home. Its product guarantees its quality.
Curious to read about freezing apples, strawberries, blueberries.
Raw
This method of winter harvesting is simple and affordable. Re-sort the pods, selecting quality from spoiled. Wash them thoroughly, discard in a colander to glass the water. Dry, remove the stalks and pointed tips on the other end. Older specimens should also cut the veinlets, since they are very hard and will adversely affect the taste of the dish. Then chop the beans into bars about 2-4 cm long. Make sure that the harvesting has dried, otherwise a whole piece of ice will form during the freezing process. Separating the right amount of pods from it will be very problematic. In addition, the ice in the frosts gives the dishes wateriness and deprives them of taste. Prepare the beans in portions in plastic bags with zippers and send them to the freezer. You can individually put the bean sticks on cutting boards and alternately freeze them, then pour them into a bag or container that will be stored in the freezer.
Did you know? Napoleon adored beans. He did not eat meat and considered leguminous crops the only source of protein.
Boiled beans
In order to cook the asparagus beans in the process of preparing for the winter for freezing in boiled form, it does not lose its nutritional value, bright color and retains its taste, it must be properly prepared. To this end, the product should be, as in the previous version of winter blanks, selected, washed, removed ends and, if necessary, veins, cut into pieces. Then the raw material is immersed in boiling water and blanched for 3-5 minutes. If you do not adhere to time constraints, the pods will become very soft and unsuitable for freezing. Then the bars very quickly need to be removed with a skimmer from boiling water and dip into the icy water. This nuance ensures the preservation of the bright colors of frozen beans. After 3 minutes, remove the beans from the container and place on a towel to dry. After all the manipulations performed, arrange the dry pods into small portion packets, let the air out of them, pack them and put them in the freezer. 
Storage features of dried beans
Green pods of asparagus beans can be stored no more than 12 hours, the next day they fade and begin to deteriorate. Many hostesses, to prolong their life before winter, dry them. In this form, the beans are stored for a long time (on condition of a dry room with a temperature of + 5-10 ° C and humidity not higher than 50%). If the thermometer rises to 15-20 ° C in the storage, there will be a risk of awakening of the larvae of the bugs, which are settled in the grain even on the bed and wait for favorable conditions for their activation. 
Did you know? 100 g of ordinary beans 300 Kcal, and 100 g of asparagus beans - only 25 Kcal.Experienced housewives store beans in cloth bags, in which chives are always thrown. Its smell is unpleasant to beetles. In addition, the grains do not smell. If there is no cool storage in an urban setting, you can use a refrigerator. In this case, the beans poured into the bag or corked in glass containers. Preferably, the grains are heated in an oven at 60 ° C before storage. This is enough to eliminate the grains with their offspring from the fruit. When the beans have cooled, sprinkle them into jars, add garlic and close the capron lids.
Pickling
Each cook has his own secrets in the kitchen, including when preparing pickled asparagus beans. In the process of preparation, it is important to thoroughly rinse the pods with cold water, clean the veins and tips. Then cut into bars, pour into a colander and dip into boiling water for 5 minutes. After blanching, the beans should be quickly placed in a container with ice water and allowed to stand there for about 5 minutes. 
Important! String beans helps to stimulate blood formation, increase immunity, reduce blood sugar, and also has expectorant effects and improves the condition of the epidermis.Wash the marinade jars, sterilize. Place 3 cloves of garlic, bay leaf, 5 pieces of allspice and, to your taste, hot chili in the bottom of each container. Then place prepared pods in containers.
To prepare the marinade in a half-liter jar will need 500 g of boiling water. We add in it a tablespoon of salt and sugar, 70 g of vinegar. The liquid is poured into jars, put them in a large pot, the bottom of which is pre-covered with a towel. Top cover with metal lids for seaming, pour water into 1/2 cans and sterilize half an hour. Then we cork the covers with a sealer key, wrap the cans and remove them to cool. 
Some chefs do without sterilization. Garlic, pepper, cloves, bay leaf, dill and prepared beans are also put on the bottom of the cans to your taste. Pour boiling water on top and leave to cool for 30 minutes. Then the water is poured into the pan, add the salt, sugar and vinegar necessary for the marinade. Bring all ingredients to a boil. Again poured cans with pods and roll covers.
This is not the limit improvisation culinary. There are many recipes from the beans for the winter. For example, some cooks add a lot of greens to the marinade, coriander, parsley root and horseradish. The choice of recipes is yours.
Important! Eat canned beans should be in limited quantities, because it contains vinegar, which is a threat to the kidneys. Some recipes use fats, which increases the calorie content of the product.
Pickling
Salt pods of green beans in the winter are used as salads and appetizers. For their preparation, the beans are washed, the tips and the veins are removed, cut into bars, as in the previous methods of blanks. Also, from the dust and dirt should be cleaned cherry and currant leaves, clean the garlic and horseradish root. Prepared asparagus, 4 leaves of cherry and currant, 4 cloves of garlic, chopped horseradish root are placed in a clean and sterilized jar. Beans should be on top. 
To prepare the brine, boil half a liter of water, add 2.5 tablespoons of salt to the pan. After a couple of minutes, remove the liquid from the heat and fill it with jars. As soon as the brine has cooled, add vodka to each jar (2 teaspoons per 1 liter), then seal with lids and store.
Preservation
Such blanks can satisfy the taste of any gourmet, since beans preserved in winter recipes can be in the form of salad, caviar, exotic sauce and the like. You can fantasize in the selection of successful ingredients for the culinary masterpiece to infinity. We stopped at the most simple and inexpensive conservation. 
Each preparation of the pods begins with their thorough washing and cleaning of the veins, as well as the removal of the tips. Pour the chopped sticks into a colander and blanch them for about 4 minutes, then dip them in cold water and let cool and dry. Put the beans in the prepared clean half-liter jars and fill it with salt solution. To prepare a portion of a half-liter jar, you need to boil 400 g of water and add 70 g of salt to it. After brine, immediately add 30 g of vinegar to the jars, cover with lids and sterilize for half an hour, then cork with lids and let cool after wrapping the containers with a blanket.
Important! To prevent the jars from bursting during oven sterilization, wash them with hot water and place them on the side of the oven.
How to choose beans for harvesting
If the beans are grown independently in the garden, it must be collected on time. The best milk pods are those that have soft fibers and lack solid vein formations. Old samples can be distinguished by hard skin. Such copies are no longer suitable for freezing.
Read also about the harvesting of other plants for the winter: tomatoes, cucumbers, squash, butter, mushrooms, ceps, parsnip, horseradish, parsley, dill, cilantro, sorrel, celery, green garlic.In cases where you buy beans in the market, do not hesitate to punch the pod with your fingernail. The pips must be clean and free from mildew. Remember that this product can not be stored for a long time in its raw form, so always be interested only in fresh vegetables.
