Did you know that pickling emerged as a preservation method? Today we reproduce it for its rich flavor, but originally it was one of the ways to keep food fit for consumption. Vinegar is responsible for fulfilling this function, since it lowers the pH of the preparation, generating a hostile environment for the development of microorganisms.
For all the above, there are many foods that are preserved in this method, such as the recipe for pickled beans that we share below. It is a simple preparation and suitable for all audiences, since it can be eaten by vegetarians and vegans, lactose intolerant, diabetics (due to its low glycemic index), hypertensive, celiac (as long as the origin of each food is checked), etc. In addition, you will see that the recipe time is only 15 minutes, since you can use previously boiled canned or frozen beans and enjoy this marinade in a short time. Discover how to make pickled beans to enchant everyone.
Ingredients to make Pickled Beans:
How to make Pickled Beans:
Wash and chop the vegetables into small cubes while you defrost the beans in the microwave. You can also use canned or dried beans. If you use dry, you will have to leave them in water overnight and cook them before starting the recipe. If you want to use canned beans to save time, we recommend rinsing them first.
Trick: If you don’t have a microwave, you can take them from the freezer to the fridge the night before.
Heat a non-stick frying pan with the oil and sauté the onion.
Trick: if you’re looking to lose weight, sauté with cooking spray or water.
When it’s transparent add the carrot and bell pepper and sauté these ingredients too.
Season to taste with mustard, pepper and chili. If you want, you can also add salt to taste, although this pickled bean recipe will already have enough flavor. Stir in the vinegar, water, and garlic. finely chopped and cook for 5 minutes to soften the vegetables and finish making the vinaigrette for the pickled beans.
Remove the vegetables from the pan and mix them with the beans. You can consume the preparation immediately or leave it in the fridge for a few hours so that it takes on much more flavor. In any case, serve your pickled beans recipe to accompany meat, fish or vegetarian preparations. With any of these recipes it will combine well:
Trick: You can replace the black beans with aduki, lima beans, red beans, chickpeas or whatever you like best.
If you liked the recipe for Pickled beans, we suggest you enter our Bean Recipes category. You can also visit a selection of the best Argentine recipes.
How long do pickled beans last?
You can consume the pickled beans up to 3 days after you have prepared them, as long as you have them in the fridge. If you want to make a preserve, you must take special care in the handling and hygiene of the products and utensils you use, as well as properly sterilize the jars where you will store it. That said, to make pickled beans for canning you will have to follow these steps:
- Put the preparation in a previously sterilized jar, including the liquid. There should be 1-2 cm of empty space.
- Close the jar hermetically and heat them in a water bath for 10 minutes to create a vacuum.
- Let it cool down and store the jar in a dark, moisture-free place.
It is important to note that if the preservation is not done correctly, the product could be spoiled, so we recommend eating this dish at the moment.
You can include this dish in your bites to offer a healthier option, it is a very versatile recipe. Do you usually consume legumes? I invite you to try them this way and tell me if you liked it