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. The vinegar is in charge of fulfilling this function, since it lowers the pH of the preparation, generating a hostile environment for the development of microorganisms.
For all of 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 verified), etc. Also, 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 no time. Discover how to make pickled beans to delight everyone.
Ingredients to make Pickled Beans:
- 1 cup of black beans
- 1 onion
- ½ bell pepper or red chili
- 1 clove garlic
- 1 cup of water (240 milliliters)
- ½ cup apple cider vinegar
- 2 tablespoons of oil
- 1 bay leaf
- 1 teaspoon grain mustard
- 1 teaspoon peppercorns
- 1 teaspoon ground chili
How to make Pickled Beans:
1.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.
Tip: If you don’t have a microwave, you can take them from the freezer to the fridge the night before.
2.Heat a non-stick frying pan with the oil and sauté the onion.
Tip: If you’re looking to lose weight, sauté with cooking spray or water.
3.When it is transparent, add the carrot and the bell pepper and sauté these ingredients as well.
4.Season to taste with mustard, pepper and chili. If you want, you can also add salt to taste, although this recipe for pickled beans will already have enough flavors. Add the vinegar, water and finely chopped garlic and cook for 5 minutes to soften the vegetables and finish making the vinaigrette for the pickled beans.
5.Remove the vegetables from the pan and mix them with the beans. You can consume the preparation at the moment or leave it for a few hours in the fridge so that it takes on much more flavor. In any case, serve your pickled beans recipe to accompany meat, fish or vegetarian preparations.
Trick: you can replace the black beans with adduce, lima beans, red beans, chickpeas or the one you like the most.
How long do pickled beans last?
You can consume the pickled beans up to 3 days after preparing 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 the pickled beans for preserves you must follow these steps:
- Enter the preparation in a previously sterilized jar, including the liquid. There should be 1-2 cm of empty space left.
- Hermetically close the jar and heat them in a water bath for 10 minutes to create a vacuum.
- Let it cool down and reserve the jar in a dark, moisture-free place.
It is important to note that if the preserve is not done correctly, the product could be spoiled, so we recommend eating this dish immediately.
