Good day, dear lovers of blanks! Today we will look in detail at how to prepare tasty and healthy beans in a tomato, just like in a store for the winter; very tasty recipes for canned beans can be obtained only if you strictly follow the technological process and vegetable proportions.
I've collected my best recipes. Everywhere it is recommended to soak dry beans for 12 hours before cooking, but if freshly harvested beans are used, their soaking is limited to one hour.
So, we put on an apron and hurry to the kitchen.
Beans in tomato with bell pepper - a very tasty recipe
I tried these beans while visiting a neighbor, and of course I took the recipe for a fragrant snack as a souvenir, which I share with you. The twist according to this recipe can be stored for a very long time without sterilization.
For 5 liters of workpiece you will need:
- 2.5 tbsp. dry white beans;
- 3.5 kg of fleshy tomatoes;
- 2 kg of multi-colored sweet peppers;
- Art. rast. oils;
- Art. Sahara;
- 1-2 pods of chili pepper;
- 4 tsp. non-iodized salt;
- 4 tsp. vinegar 9%.
Preparation:
To prepare delicious beans with bell peppers in tomatoes for the winter, you need to soak them in cold water in the evening and leave them to swell. In the morning, the beans are washed under running water and boiled uncovered for half an hour over medium heat.
The main thing here is to make sure that the vegetable does not overcook. After cooking, the beans are placed in a colander. The stalk, seeds and white partitions are removed from washed peppers. Cut it the way you like best - cubes, strips, rings. It's not critical.
The chili pepper is cut into thin strips or small cubes. The tomatoes are washed, removed from the stalks and passed through a meat grinder. The tomato mass is poured into a large saucepan and brought to a boil.
Then sugar and salt are added to it. Boil tomatoes for 20 minutes. over medium heat. After that, pepper is poured into the sauce, continuing to cook for another quarter of an hour.
After time, beans and vegetables are added. oil.
The mass is cooked for another 10 minutes, vinegar is poured in and the appetizer is removed from the heat. The finished salad is placed in sterile jars, rolled up, turned upside down and wrapped for a day. Jars are stored in a dark and cool place.
Note to the owner. For all recipes that do not require additional sterilization, you need to be absolutely sure that the jars and screw caps are well steamed.
Otherwise, you will be in for an unpleasant surprise in the form of a swollen or torn lid, and, even worse, mold.
Classic recipe for beans in tomato sauce, just like in the store
A very necessary preparation is beans in a tomato, just like in the store for the winter, very tasty preservation recipes that can be used as an independent side dish for meat or fish, for preparing stews, soups, main courses or salads.
Using this simple recipe, you will definitely get beans in tomato like from a Soviet-era store.
- 800 g beans of any variety;
- 800 ml water;
- 1.5 tbsp. l. granulated sugar;
- Art. l. non-iodized salt (without a slide);
- 250 g quality tomato. pastes;
- Ground black pepper to your taste.
Preparation:
The beans, soaked in the evening, are washed and boiled in the morning until half cooked and placed in a colander. Tomatoes are mixed in a separate container. pasta and warm water. Add salt, sugar and pepper to the resulting liquid. Stir until the crystals are completely dissolved.
Bean grains are poured into tomato sauce and placed on high heat until it boils. After, the heat is reduced to a minimum, the beans are cooked under the lid for about an hour and a half. Don't forget to stir the mixture periodically with a wooden spoon.
Boiling vegetables are placed in hot jars, rolled up, turned over and wrapped until completely cooled. Note to the owner. Before sealing the bean snack, the jars must be well sterilized.
To do this, the washed container is kept over hot steam, you can also use the oven or microwave. The lids are boiled separately in water for at least 8 minutes.
Red beans in tomato with chili pepper
The most delicious Mexican salad recipe with tomatoes, chili peppers and red beans at home. The beauty of the dish is that you control its spiciness yourself. And so, let's go.
For the Mexican twist you will need:
- 500 g red beans;
- 1 kg of fleshy tomatoes;
- 500 g sweet pepper;
- 1-3 chili pods;
- 300 g carrots;
- 300 g onions;
- head of garlic;
- half tbsp. rast. oils;
- 1 tsp. vinegar;
- a bunch of green parsley.
Preparation:
As in previous recipes, the beans must be soaked in cold water for 12 hours. The swollen and washed beans are poured with water, boiled for about half an hour, and drained in a colander.
Peeled sweet peppers (it is better to take multi-colored ones) are cut into large squares, tomatoes are ground into puree, carrots and onions are cut into strips. Chili and garlic are crushed.
In a saucepan for growing. Carrots and onions are fried in oil, all the remaining ingredients are added to them, except parsley. Beans with vegetables are stewed under the lid until fully cooked for 30-40 minutes.
5-7 minutes before readiness, chopped parsley is added to the salad, the taste of the dish is adjusted if necessary. A hot preparation of red beans in tomato, prepared for the winter, is placed in sterile jars, closed, turned upside down and covered until it cools completely.
Mexican preserves are stored in a cool, dark place.
How to cook beans with garlic and tomatoes for the winter
This is perhaps the easiest recipe from my mother's piggy bank. But, nevertheless, pickled beans with garlic always turn out very tasty. I advise you to prepare the preserve according to the step-by-step recipe.
To prepare aromatic beans you will need:
- 1 kg white beans;
- 2 kg carrots;
- 2 kg tomato;
- 500 g onions;
- 3 large garlic heads;
- 500 ml plant. oils;
- 3 tbsp. l. non-iodized salt;
- Art. granulated sugar;
- Art. 6% vinegar.
Preparation:
The tomatoes are ground into puree and mixed with bean grains that have swollen overnight. The onion is cut into small cubes, the carrots are grated on a fine grater. Vegetables go to the beans. The plant flows in there too. butter, add salt and sugar.
The vegetable mixture is mixed well and cooked over moderate heat for half an hour. Then the garlic passed through a press is added to the canning and vinegar is poured in. The aromatic mixture is cooked until the beans are ready, about one hour.
The finished salad is placed in hot steamed jars. Rolls up and cools under the blanket upside down. The snack will last a very long time in jars if stored in a cool place.
Roll of young beans and tomato dressing
Young beans are rich in vegetable protein, so they are indispensable for people who carefully watch their figure. The bean roll combined with tomatoes turns out to be finger-licking good.
To prepare you will need:
- 250 g young colored beans;
- 3 medium-sized fleshy tomatoes or 100 g quality tomatoes. pastes;
- 50 ml plant. oils;
- 1 tsp. table vinegar;
- 1 tsp. Sahara;
- salt to taste.
Preparation:
If you cook with tomato. paste, dilute it in a liter of warm water. Fresh tomatoes are washed, peeled and ground into puree. Add half a glass of water to the pulp.
Separately, boil the beans in salted water until tender and drain in a colander. Cook the tomato for half an hour, do not forget to remove any foam that has formed from the surface of the sauce.
Once the foaming stops, add the remaining ingredients of the recipe to the pan. Stirring slowly, bring the vegetable mixture to a boil and simmer under the lid for another half hour.
Do not forget to control the cooking process; as soon as the skin of the beans begins to crack, remove the pan from the heat. The finished dish is placed in a jar, rolled up and turned over until the snack cools.
Note to the owner. The simplest recipe can be slightly complicated if desired, resulting in bean stew without sterilization. To do this, the recipe includes sweet peppers, onions and carrots.
Before adding vegetables to the appetizer, chopped peppers and onions are blanched, and grated carrots are lightly fried in margarine until softened. Additional components are added to the main dish in 10 minutes. until the end of cooking.
Beans with tomatoes in their own juice - a delicious preparation
I present to your attention a very tasty snack option made from beans with tomatoes in their own juice. In the store, canned vegetables are oh so expensive, and even with homemade twists you will be 100% confident in the quality of the product.
For preservation you will need:
- 0.5 kg bean grains;
- 1 tbsp. l. ground paprika;
- 1 tbsp. l. non-iodized salt;
- 3 tbsp. l. granulated sugar;
- 2 liters of tomato juice;
- 50 ml table vinegar;
- 120 ml plant. oils;
- You can add garlic if you wish.
Preparation:
Half the battle lies in preparing the beans correctly. Therefore, before you start cooking beans in tomatoes for the winter at home, you should first soak them in water for at least 12 hours.
The swollen beans are washed, poured into a saucepan, filled with cold water and brought to a boil, after which the water is drained. The vegetables are re-poured and brought to a boil again, followed by draining the broth. The beans poured in for the third time are boiled until tender and placed in a colander.
From fleshy tomatoes, passed through a juicer, we get 2 liters of aromatic sauce. Pour paprika into it and simmer over low heat for a quarter of an hour, remembering to remove the foam.
Then add salt, sugar and vegetable oil to the pan. butter, mix everything. Add the boiled beans and garlic, passed through a press, and bring the mixture to a boil. Pour vinegar, stir, taste and remove from heat.
Place the finished product in jars, cover with a lid and sterilize: 0.5 liter jars - 15 minutes, 0.65 liters - 20 minutes. We seal the hot workpiece, turn it over and wrap it until it cools.
Delicious preparations for you!
To understand in detail how to roll up jars of beans for the winter, I recommend watching the video:
Canned beans are a real lifesaver for modern women who are forced to combine work and housekeeping. It serves not only as an excellent side dish for meat, but also as a good basis for delicious soups, salads and other culinary products. Today's material contains the simplest and most interesting recipes for beans in tomato sauce.
Full English breakfast
Contrary to prevailing stereotypes, most native Britons are accustomed to eating not oatmeal in the morning, but a more filling dish. It consists of several complementary ingredients that do not require long-term heat treatment. Therefore, it can be prepared in less than half an hour. To feed your loved ones a nutritious English breakfast, you will need:
- 400 g beans in tomato;
- 4 sausages;
- 4 slices of bacon;
- 4 eggs;
- 6 medium-sized champignons;
- 4 pieces of toast bread;
- 1 red tomato;
- kitchen salt, spices and oil.
Having figured out what to cook beans in tomato sauce with so that they can be served for breakfast, you need to decide on the sequence of actions. It is advisable to start the process by processing the bread. It is toasted in a toaster and placed on the side on a plate. After this, the beans are heated in an oiled frying pan and added to the bread. Fried bacon, browned sausages and mushrooms are placed nearby. Scrambled eggs and chopped tomato are also placed. An English breakfast is served with a cup of coffee or a glass of orange juice.
Pasta with vegetables
This dish will not go unnoticed by those who do not know what to cook beans in tomato sauce with so that vegetarians do not refuse it. To make lean and satisfying pasta, you will need:
- 1 juicy carrot;
- 1 onion;
- 300 g pasta;
- water, kitchen salt, spices and oil.
Peeled and washed onions are cut into small cubes and fried in a greased frying pan. When it becomes transparent, grated carrots, tomato paste and beans are added to it one by one. All this is salted, seasoned and simmered for a short time over low heat. After about seven minutes, the contents of the frying pan are supplemented with pre-boiled pasta and almost immediately removed from the stove.
Minestrone
This is a multi-component Italian first course, consisting of a large number of different vegetables. It's usually topped with whatever you have on hand, including pasta, hard cheese, and beans. To make one of the most popular variations of Mediterranean bean soup with tomato sauce, you will need the following ingredients:
- 100 g parmesan;
- 150 g pasta;
- 300 g white beans in tomato;
- 9 medium-sized tomatoes;
- 1 sweet pepper;
- 2 small carrots;
- 2 tbsp. l. balsamic vinegar.
In addition, you will need vegetable broth, salt, spices and refined oil.
Even those who have never made minestrone before can reproduce this simple Italian recipe for bean soup in tomato sauce. It is advisable to start the process by processing peppers and carrots. They are cleaned, rinsed, cut and fried in a greased pan. After a few minutes, tomatoes are added to them, previously freed from the skin. Stewed vegetables are loaded into a pan filled with boiling broth. Canned beans and pasta are also sent into it. All this is salted, seasoned, brought to readiness, flavored with balsamic vinegar and grated with Parmesan.
Borsch
Pork ribs, beets, cabbage and potatoes are the main ingredients to cook beans in tomato sauce with to get a tasty and satisfying lunch. Rich red borscht with canned beans will add variety to your usual diet and will not leave any lover of Ukrainian cuisine indifferent. To make it in your own kitchen, you will definitely need:
- 400 g pork ribs;
- 200 g white cabbage;
- 1 can of canned beans in tomato;
- 3 cloves of garlic;
- 1 carrot;
- 1 beet;
- 1 onion;
- 3 potato tubers;
- 2 tbsp. l. concentrated tomato paste;
- water, kitchen salt, bay leaf, spices and oil.
You need to start preparing Ukrainian soup from a can of beans in tomato sauce by processing the ribs. They are washed, cut, placed in a pan with clean water, bay leaves and half an onion. All this is sent to the stove, brought to a boil and cooked, not forgetting to remove the resulting foam. After about half an hour, the resulting broth is alternately supplemented with potato cubes, finely shredded cabbage and frying consisting of onions, carrots, beets, tomato paste, garlic and beans. All this is seasoned with spices, salted and brought to readiness.
Cabbage stewed with beef
This tasty and healthy dish is low in calories and can be considered dietary. Therefore, his recipe will definitely add to the collection of every housewife who monitors her family’s nutrition and has a multicooker. To make your own stewed cabbage and beans in tomato sauce, you will need:
- 200 g boneless beef;
- 200 g cabbage;
- 150 g beans in tomato;
- 50 g onion;
- 80 g carrots.
You will also need salt, spices, herbs and oil.
The process of preparing cabbage with meat and beans in tomato sauce is extremely simple, which means that any beginner can easily handle it. Washed and chopped beef is fried in a greased multicooker bowl, and then supplemented with onions and carrots. As soon as the vegetables are soft enough, finely shredded cabbage, beans, salt and aromatic seasonings are added to them. All this is covered with a lid and cooked in the “Stew” mode within an hour. Before serving, sprinkle the dish with chopped herbs.
Lobio
This well-known and very satisfying dish of Georgian cuisine is a harmonious combination of beans in tomato sauce with vegetables and several auxiliary ingredients. It has a moderately spicy, rich taste and a breathtaking aroma. To prepare it at home, you will need:
- 500 g beans in tomato;
- 2 red tomatoes;
- 1 onion;
- 1 clove of garlic;
- 1 tsp. wine vinegar (3%);
- fresh cilantro, salt, oil, suneli hops and minced meat.
Onions and garlic are sautéed in a multicooker bowl. When the vegetables become transparent, add a little minced meat and continue frying. After about ten minutes, all this is supplemented with peeled and chopped tomatoes, and a little later - beans. All this is seasoned with spices, covered with a lid and stewed in the “Soup” mode. After ten minutes, the lobio is flavored with wine vinegar and left to heat for a little less than a quarter of an hour. Before serving, it must be decorated with cilantro.
Tomato soup with chicken
This tasty first course is equally suitable for both adults and children. It is cooked in poultry broth with the addition of various vegetables. To make your own delicious and easily digestible soup with beans canned in tomato sauce, you will need:
- 300 g fresh chicken meat;
- 2 liters of drinking water;
- 1 can of canned beans in tomato;
- 1 cup long rice;
- 1 juicy carrot;
- 1 small sweet pepper;
- 1 tsp. ground paprika;
- kitchen salt and aromatic seasonings.
The pre-washed chicken is boiled in salted boiling water, and after half an hour it is supplemented with sorted rice. After about ten minutes, pour grated carrots, strips of sweet pepper and beans along with the sauce into the slowly bubbling broth. All this is seasoned with powdered paprika and spices, brought to readiness and left for a very short time under the lid.
Soup with beans and minced meat
This thick, rich and very spicy dish was invented by Mexican housewives. It is cooked in chicken broth with the addition of ground pork, various spices, beans and vegetables. Thanks to this composition, it acquires a rich taste and high nutritional value. To treat your loved ones to such a dinner, you will need:
- 300 g canned beans;
- 200 g ground pork;
- 600 ml fresh chicken broth;
- 1 small onion;
- 2 red ripe tomatoes;
- 1 clove of garlic;
- 1 tsp each ground chili and cumin;
- ½ tsp each salt and dry oregano;
- vegetable oil and any fresh herbs.
The minced meat is fried in a large greased pan, and then supplemented with onions and garlic. Literally three minutes later, the meat and vegetables are supplemented with beans, tomatoes, broth and spices. Bring all this to a boil and cook over low heat for a quarter of an hour. The fully prepared soup is decorated with fresh herbs and served with sour cream.
Salad with chicken and vegetables
This simple and satisfying dish can be served with equal success for a regular lunch or a festive feast. It consists of inexpensive, readily available components that complement each other perfectly. To make your own nutritious salad with beans canned in tomato sauce, you will need:
- 1 chicken breast;
- 1 can of canned beans in tomato;
- 1 carrot;
- 3 eggs;
- salt, herbs, mayonnaise and clean water.
The chicken breast is separated from the skin and bones, rinsed and boiled in salted boiling water. When it is completely ready, it is removed from the broth, cooled, cut into small cubes and poured into a bowl. Beans, raw grated carrots and chopped, hard-boiled eggs are also sent there. All this is greased with mayonnaise, sprinkled with herbs and mixed.
Salad with corn and cheese
This simple dish will be a real boon for housewives whose homes have a large supply of canned food. It is a good combination of beans, corn and cheese. To quickly prepare a salad with beans in tomato sauce, you will need:
- 1 can sweet corn;
- 1 bunch of lettuce leaves;
- 1 can of canned beans in tomato;
- 100 g Maasdam cheese.
Washed and dried lettuce leaves are torn by hand and placed in a beautiful large bowl. Corn grains and beans are also poured there along with the sauce. Mix all this, sprinkle with cheese cubes and serve.
Pork soup
If you still haven’t decided what to cook beans in tomato sauce with, we recommend paying attention to the recipe for a tasty and satisfying first course. It involves the use of not only canned beans, but also vegetables and meat. To reproduce it at home, you will need:
- 400 g pork pulp;
- 350 g sweet bell pepper;
- 250 g juicy carrots;
- 300 g onions;
- 350 g potatoes;
- 500 g canned beans in tomato;
- salt, clean water, garlic, refined oil and aromatic spices.
First you need to deal with the meat. It is cleaned of films and veins, rinsed, filled with cool water and boiled until soft. After about half an hour, add potatoes and a fry made from vegetables and beans in tomato into the boiling broth. All this is salted, seasoned and brought to readiness. Two minutes before turning off the burner, add crushed garlic and chopped herbs to a common pan. If desired, each serving can be topped with fresh sour cream before serving.
Solyanka
This famous rich soup, distinguished by its rich taste and pronounced aroma, is prepared according to several different recipes. All of them involve the use of several types of meat and smoked meats at once. To make one of the simplest variations of the popular hodgepodge, you will need:
- 300 g canned beans in tomato;
- 200 g pork pulp;
- 200 g beef tenderloin;
- 300 g boneless chicken;
- 300 g smoked balyk;
- 250 g onions;
- 200 g juicy carrots;
- 300 g pickled cucumbers;
- 20 g concentrated tomato paste;
- sugar, kitchen salt, clean water, vegetable oil, red and black pepper.
First of all, you need to deal with raw meat. Fresh chicken, beef and pork are thoroughly washed under the tap, placed in any suitable pan, filled with cool water and cooked until tender. When the meat becomes soft, it is carefully removed from the broth, cooled, cut into cubes and returned back. Frying made from peeled, chopped, sautéed vegetables, tomato paste, sugar, beans, grated cucumbers, a small amount of meat broth, black and red pepper is also sent there. All this is lightly salted and cooked until fully cooked. Shortly before the process is completed, the contents of the pan are supplemented with chopped balyk.
To prepare this dish, use white or colored beans. As you know, dry beans are very hard, so they must first be soaked in water overnight. After this, drain the water and boil the beans for 40 minutes. Pre-soaking reduces the cooking time by two or three times (depending on the type of legumes), and also prevents the beans from overcooking, that is, each bean remains intact.
While the beans are cooking, prepare the onions and carrots for sautéing. Cut the onion into cubes or half rings, but it is best to grate the carrots on a coarse grater. Heat vegetable oil in a frying pan and add onion to it. Fry it for five minutes and add carrots to it. Sauté the vegetables over medium heat for another 7–9 minutes. Don't forget to stir them otherwise they will burn.
Place the boiled beans in a colander. If you use tomato paste instead of tomato juice, do not pour out the broth from the beans, but dilute the tomato paste with it. Add vegetables to beans.
Add tomato juice and all the spices to the pan with the beans. Cinnamon, sugar and cloves will give the dish a unique taste and will not spoil it at all. Therefore, you should not neglect these spices. Place the pan with beans and vegetables on low heat and simmer for 20 minutes under the lid without active boiling.
Cooked beans are good hot on a cold winter day, and cold beans are good in the summer.
Step 1: Prepare the beans.
Before starting cooking, the beans need to be soaked. To do this, rinse and sort it, then put it in a deep plate and fill it with water. Leave the beans like this overnight, but every 3-4 hours don't forget to change the water. Immediately before cooking, drain the water for the last time and place the beans in the prepared pan, again filling with clean water at the rate that 1 glass beans needed 3 glasses liquids. Cook this ingredient for 50 minutes in unsalted water. You only need to add salt 5 minutes until ready. Place the boiled beans in a colander and wait until the excess moisture drains, but in the meantime, do other preparations for this dishStep 2: Prepare the sauce.
Boil clean water and, after cooling slightly, pour into a small and deep bowl, add tomato paste and mix with other ingredients. You need to stir until the tomato paste is completely dissolved in the water.
Step 3: Prepare the onion.
Peel the onion and chop into thin rings or semi-rings. You can also chop this ingredient using a special knife.
Step 4: Prepare the carrots.
Peel the carrots using a special knife and rinse under running water, washing away any remaining peel and grains of sand. Cut the orange vegetables into thin strips or chop them using a special knife.
Step 5: Cook beans in tomato sauce.
Heat a few tablespoons of vegetable oil in a frying pan and fry the onions and carrots in it. Cook over medium heat 10-15 minutes until the vegetables become significantly softer and crispier. Then add all the sauce made from tomato paste and simmer some more. 5-7 minutes. Don't forget to add salt and pepper to taste during the process. At the end, pour the boiled white beans into the pan and, stirring well, continue cooking 3-5 minutes. At the end, cover the pan with a lid, turn off the gas and let the dish brew 5-7 minutes before serving.
Step 6: Serve beans in tomato sauce.
Serve beans cooked in tomato sauce hot or slightly chilled. No additional side dish is needed, because this dish is completely independent in both taste and nutritional qualities. Enjoy the taste of a hot and healthy dish.
Bon appetit!
You can use either white or red beans to prepare this dish.
Those who like it hot and spicy can add a few cloves of garlic and increase the amount of both black and red ground pepper.
Sometimes when preparing this dish you can also use fresh or canned tomatoes, or even replace tomato paste with them.
Hello, friends! This year, my mother planted too many beans at the dacha, but they turned out great. I began to rack my brains about what to do with this goodness? The answer came by itself - canning. We prepared beans in tomato sauce for the winter. We rolled up so many cans, there will definitely be enough until spring :)
Beans are a natural source of protein. The preparation is very tasty and nutritious, perfect in cold weather when the body needs energy. Can be eaten both cold and hot, served as a side dish for meat.
Mom adds the preparation to borscht or prepare salads. You can add it in the English manner. Any bean is suitable for marinating in tomato paste: white, red, cauliflower, asparagus or green beans. For simplicity, you can also cook in a slow cooker.
Recipe for red beans in tomato sauce for the winter
This method is my favorite, as it requires a minimum of effort and time, and the result is finger-licking. The beans become soft and are perfectly soaked in the spicy sauce. The vinegar is practically not noticeable. The recipe is also suitable for diabetics, because... contains no sugar.
Required ingredients:
- 500 g red beans;
- 4 tbsp. tomato paste;
- 3 tsp vinegar 9%;
- salt - to taste.
Step-by-step cooking instructions:
1. Rinse the beans and cover with water. Leave it overnight until it swells well and becomes softer.
2. In the morning, drain the water and rinse the beans again. Transfer them to the pan, pour water again 1-2 cm above the legumes. Bring to a boil.
3. Add salt to taste and tomato paste, mix well. Check the beans periodically for doneness; on average, they cook for 35 minutes.
Important: to preserve the workpiece, sterilize the jars and lids. You can use small half-liter jars.
4. Place the product in jars up to their shoulders and add a teaspoon of vinegar to each jar.
5. Roll up the containers, turn them upside down and wrap them in a thick towel to cool completely. With this amount of products you will get 3 half-liter jars.
If everything is done correctly, then canned beans will help you out for a long time when you are too lazy to prepare side dishes. By the way, I added this preparation to the soup, it turns out really unusual. Bon appetit!
Beans in tomato sauce for the winter, stewed with onions and carrots
This method is suitable for those who want to make the most delicious marinade and are not afraid to get confused. The sauce gives the beans a bright and rich taste; they turn out a little spicy, salty, and very aromatic. What you need at any time of the year!
You will need the following ingredients:
- 500 g white beans;
- 500 g carrots;
- 500 g onions;
- 750 g bell pepper;
- 250 g tomato paste 30%;
- 1 liter of water;
- 200 ml vegetable oil;
- 0.5 cups sugar;
- 1.5 tbsp. salt;
- 1 tsp citric acid;
- 2 tsp coriander;
- 1-2 tsp. black pepper.
Cooking in stages:
1. Pour water over the dry beans and leave them to soak for about 12 hours.
2. Drain and rinse the beans. Place the beans in a saucepan, add water, and boil until tender. Don't forget to skim off the foam.
3. Cut the onion and bell pepper into medium-sized pieces. Grate the carrots on a coarse grater.
4. When the beans are cooked, add the chopped vegetables. Mix everything well and add tomato paste and 1 liter of water to the pan. Stir again.
5. Then add sugar, salt and vegetable oil. Stir. The dish is simmered on low heat for about 40-45 minutes.
6. 5 minutes before the end of cooking, add citric acid, black pepper and coriander.
Be sure to taste the sauce at this point. If sour, add more sugar.
7. Place the hot product in sterile jars and close them (the lids also need to be sterilized).
Can you imagine what an amazing aroma this dish has with such an abundance of ingredients!
Canned beans in tomato with vegetables as in the store - recipe without sterilization
The method is suitable for those who do not like vinegar and citric acid. Make more jars - then you can thank yourself when you return home tired and want a quick and tasty meal. The big plus of the recipe is that it does not require tomato paste, the dish turns out even more natural.
You will need:
- 2 cups beans;
- 1.5 kg of ripe tomatoes;
- 200 g onion;
- 200 g sweet red pepper;
- 200 g carrots;
- 80 ml sunflower oil;
- 1 tbsp. salt (with a lump);
- 3 tbsp. Sahara.
Cooking steps:
1. Soak the beans overnight. The next day, cook it for 30 minutes over low heat until half cooked.
2. Cut the tomatoes into large pieces and grind in a meat grinder.
3. Pour the tomatoes into the pan. Add butter, salt and sugar. Mix well.
4. Bring the tomatoes in a saucepan to a boil over medium heat.
5. Grate the carrots using a coarse grater. Cut the sweet pepper into thin rings. Cut the onion into half rings and add it to the pepper.
6. When the tomatoes boil, add the grated carrots to the pan. Mix well. Once it boils, simmer for 10 minutes over medium heat.
7. Add the onion and pepper and simmer for 5 minutes from the moment it boils.
8. Add beans, mix well. Cook over low heat for 20 minutes from the next boil.
Taste the beans periodically; different varieties cook differently.
9. Transfer the hot product into half-liter jars and seal them immediately. Turn the jars upside down, wrap them in a warm blanket and leave to cool.
The recipe should yield 2.5 liters of canned beans. Very good result! Just the thing for a large family with a good appetite :)
