Beans in tomato sauce for the winter, recipes. Canning beans in tomato for the winter: cooking recipes Young beans in tomato juice for the winter

Beans in tomato sauce are a healthy dish, low in calories and high in protein. Can be prepared as a snack or prepared for the winter.

Bean dishes in tomato are very famous delicacies. A huge number of canned beans are sold in stores, and a good part of them are prepared in tomato sauce. But it’s very difficult to find really tasty beans in tomato on store shelves, so I’ll teach you how to cook beans yourself.

beans - 1 cup
onion - onion - 1 large piece
carrots - 2 pcs.
bell pepper - 1 piece
garlic - 4 cloves
tomato paste - 2 tbsp
spices are my favorite, I have basil, thyme and ginger
vegetable oil
sea salt
black pepper

Cooking beans in tomato sauce needs to be thought out in advance, because the beans need to be soaked in purified water in advance in proportions of 1 to 2.5 overnight.

Before cooking, drain the water and cook in boiling salted water, adding a couple of cloves of garlic, for 50 minutes until soft. Drain the broth again, but into a separate container. And put it aside.

We clean all the vegetables. Finely chop the onions and garlic, and grate the carrots on a coarse grater. We clean the bell pepper and cut it finely too. Place a frying pan over medium-high heat, pour a little oil into it and add onions, garlic and carrots. Stir and fry, stirring occasionally, for 5 minutes. Add bell pepper, stir and fry for another 5 minutes. Beans and vegetables in tomato sauce go perfectly!

Pour the bean broth into the vegetables, add tomato paste, salt, pepper and your favorite spices to taste. I added basil, thyme and ginger. Stir and simmer over low heat for another 5 minutes. Tomato sauce made from tomato paste and broth is very rich and nutritious.

Add the beans to the pan, stir and simmer for another 3 minutes so that the beans and tomato sauce are saturated with each other’s aromas and flavors. The recipe for cooking beans in tomato sauce has come to an end, turn off the heat.

Place the beans in tomato sauce on plates and serve!

Recipe 2: homemade beans in tomato sauce (with photo)

Homemade beans in tomato cannot be compared with store-bought cans. And preparing it couldn’t be easier. You can eat it warm or cold, as a side dish or as an independent dish.

Boiled beans - 3 cups (dry about 350 g)
Carrots - 1 pc.
Onion - 1 pc.
Tomato paste - 2 full tbsp. l. (70 g)
Sugar - 1 tbsp. with a slide
Salt - 1 tsp. with a slide
Garlic - 3-4 cloves
Broth or water
Oil for frying - 2-3 tbsp.
Spices - to taste

Soak the beans in cold water for a day.

It is better to put it in the refrigerator, since even imperceptible souring will have a bad effect on the beans during cooking - they will become tougher.

Change the water and cook the beans until fully cooked. Do not add salt.

The time depends on the variety. It is convenient to do this in a slow cooker on the “Stew” program.

I prepare beans for future use by freezing them ready-made, so the dry weight is approximate.

I boil a kilogram at once, put it in bags and use it in salads, soups, etc.

Chop the onion and fry in oil until lightly browned.

Add carrots and fry a little too.

Add a little water or broth and cook until the vegetables are completely soft.

Add tomato paste, sugar and salt, spices to taste.

Mash a couple of tablespoons of beans.

Place the rest of the beans in the sauce.

Add the water in which the beans or broth were cooked so that the liquid is level with the beans.

Add mashed beans - they will add thickness to the sauce.

Bring to a boil and cook for 5 minutes.

At the end, add the garlic passed through a press or chopped and turn off the stove.

Serve warm or chilled as an appetizer, side dish or vegetarian main course.

Bon appetit!

Recipe 3: beans in tomato sauce for the winter (step-by-step photos)

I suggest preserving this much-needed preparation for the winter. Beans in tomato are a delicious preserve that can be used as a side dish. The preparation can be used for preparing first and second courses, stews or salads. It often happens that you forget to soak the beans before cooking, in this case, our preparation will be just a godsend. If you want to get beans in a tomato for the winter, just like in the store, use our recipe.

beans 800 g,
water 800 g,
sugar 1.5 tbsp,
salt 0.75 tbsp,
tomato paste 250 g,
ground black pepper to taste.

Any variety is suitable for canning. The cooking time depends on the type and size of beans. The larger the beans, the longer it will take to cook the beans. It is highly advisable to rinse the beans well and soak them in cold water overnight. During this time, it will swell well and the cooking time will decrease significantly.

Afterwards, place the beans in a cooking pot. Pour in enough water. Send it to the fire. Cook for about one hour.

While the beans are on the stove, prepare the sauce. Add good quality tomato paste to a convenient deep container. Pour water at room temperature.

Stir until a smooth tomato liquid forms. Add salt, sugar, ground black pepper. Stir until sugar and salt dissolve.

When the beans are half cooked, place them in a colander. Transfer to a cooking pot. Pour in the prepared tomato sauce. Stir and put on fire. As soon as the beans boil, reduce the heat to low and cook, stirring occasionally with a wooden spatula, for about 1-1.5 hours, until fully cooked. Once the beans are soft, it’s time to seal them.

To do this, you will need clean and dry jars with lids. Rinse the container well first. Sterilize over steam, in the oven or microwave. Boil the lids in a separate saucepan for 8-10 minutes. Place the beans in hot jars along with the remaining sauce. Seal the jars tightly with lids. Turn over and wrap well. Leave in this position until they cool completely. It may also happen that the sauce will evaporate enough and there will not be enough of it. In this case, boil in a saucepan the approximate amount of water that is missing in the jar. Add a little tomato paste to boiling water. Stir and boil. Pour sauce into jars and seal.

The beans in the tomato are ready for the winter.

Recipe 4: white beans in tomato, prepared for the winter

Homemade vegetable preparations are always a hit during the cold season. By cooking beans in a tomato for the winter, you will get a wonderful snack. In the future, it can be included in salads, first and second courses. The simple recipes collected on this page will be useful to experienced and novice cooks.

The wonderful taste of this dish will cheer up even the coldest and gloomiest evening. You will see this when you serve the appetizer with crispy toast and hot tea.

dry white beans – one kilogram;
fresh tomatoes – three kilograms;
black peppercorns - teaspoon;
bay leaf - two or three pieces;
chili pepper (you can do without it) - half a pod;
salt - tablespoon;
sugar - two spoons.

First, you need to sort out the beans, rinse them well and put them in a deep bowl. After this, fill it with warm water and leave it alone for several hours.

Next, move on to the tomatoes. Remove the stems and make slits in the skin. Place the tomatoes in boiling water for ten seconds, then carefully remove them with a slotted spoon. Remove the skin and grind the pulp through a meat grinder.

Place the vegetable puree in a large saucepan, add salt, seasonings and sugar.

Cook it over low heat for half an hour, then add the beans and cook the dish until the beans are ready.

How to cover beans and tomatoes for the winter? For this you will need half-liter jars and tin lids. The dishes should be washed well in running water and sterilized. Place the finished beans in jars up to the hangers and roll them up using a key. You can first add one tablespoon of 9% vinegar to each serving. Be sure to turn the jars upside down, cover them with a blanket, and leave them at room temperature overnight.

In a couple of days, the beans and tomatoes will be ready for the winter. At any time you can use it to prepare soups, side dishes or snacks.

Recipe 5: white beans in tomato sauce with vinegar for the winter

Homemade beans in tomato sauce for the winter taste the same as store-bought ones; many people like delicious tomato sauce; you can pour it over pasta, buckwheat, and soak black bread in it. Canned beans will also be relevant for preparing salads; you can take them with you on a picnic, or put them on a business trip for your husband, because the beans themselves are very nutritious, and in tomato sauce they are very tasty and not at all bland.

white beans – 1 kg;
fresh tomatoes – 1.5-2 kg;
table salt – 1.5 level tablespoons (45 grams);
sugar – 5 level tablespoons (150 grams);
vinegar 9% – 3 tablespoons;
vegetable oil - 3 tablespoons;
ground black pepper – 1⁄2 teaspoon;
hot capsicum and garlic - optional.

Pour cold water over the beans and leave overnight (ideal). If time is pressing, you can boil the beans for 60-90 minutes before using them in the preparation.

Since we are cooking legumes in a tomato, we will prepare the juice. There are three options for preparing the filling. The first is to remove the skin from each tomato. This is easy to do by making a cross cut on each and then pouring boiling water over it. Grind the peeled tomatoes in a convenient way (meat grinder, grater, blender).

The second way is to chop the tomatoes in a convenient way, and then grind the mass through a sieve to remove the peel and some of the seeds. We also used this method. It took 20 minutes from start to finish. I like this option the most, because... The consistency of the product is like that of delicious store-bought beans in tomato sauce. In fact, most often tomato sauce is prepared without seeds and peel.

The last option is to run the tomatoes through a juicer. This is the easiest way.

This is the pure tomato juice we get. It needs to be boiled for 10 minutes, skimming off the foam.

Place the prepared beans in the tomato. We use white beans; they will cook faster than red beans. For red beans, you may need more tomato because... After cooking, its amount will decrease.

Add salt, without it the taste of canned beans will be bland.

Add sugar, it is also necessary, especially for tomatoes.

Add vegetable oil. It is needed for a more delicate taste. Take refined, odorless sunflower oil. You can also use olive or corn oil.

We add the vinegar last, some people add it at the very end, but in this recipe it is added right away. Now you can cook the beans. As soon as it boils, reduce the heat and set aside for 20 minutes. As I already said, red beans take longer to cook. During the cooking process, the tomato sauce will become thicker; if you do not have enough liquid, you can add a little more tomato juice.

While the beans are cooking, prepare jars no larger than half a liter. Wash cans with baking soda or dish detergent. Rinse them well. Now they need to be sterilized. We suggest doing this in the microwave. Pour 100 ml of water into each jar. Place the jars in the microwave, select maximum power, time 5 minutes. Afterwards, the water from the cans must be drained. The lids must be boiled for 3-5 minutes.

We put the hot beans in the tomato into sterile jars and immediately roll them up with lids or screw them on.

Be sure to wrap the jars until they cool completely. This procedure is necessary for additional sterilization.

Keep the finished preserves in a visible place for a couple of days to make sure that the lids do not leak and the fermentation process has not begun (blowing of the lids). Afterwards, you can safely store cans of canned beans in a cool, dark place. You need to take out the workpiece in case of emergency preparation of dinner or lunch.

Also, beans in tomatoes for the winter will be very relevant when preparing various salads; some mayonnaise salads include canned beans and you will agree that it is better and healthier to use homemade preparations than store-bought ones. Beans can also be added when making vinaigrettes.

Recipe 6, step by step: canned beans in tomato sauce

This recipe is universal, since canned beans can serve as an appetizer, as well as as a separate dish or addition to borscht, soups or stews. The most important thing is that the dish is prepared quickly and simply. The ingredients are for a half-liter jar and will take 50 minutes to prepare.

beans - 350 gr
tomato paste - 200 ml
black peppercorns - 3 pcs
bay leaf - 2 pcs
salt - 0.5 tsp.
sugar - 1 tsp.

Use green beans to make this recipe. It can be either red or white. The grains should be smooth, shiny, without stains or damage. After purchasing, carefully sort the beans and remove excess. Before you start cooking, cover the beans with water and leave for 10 hours. It is best to do this at night. In the morning you will be able to begin further stages of work.

In the morning, change the water, recheck all the beans and soak them in cold water for another 5 minutes.

Place the soaked beans into the pan. Pour in enough water to lightly cover the grains and place the pan on the heat. As soon as the water starts to boil, add sugar, salt, pepper, bay leaf and stir. Wait 20 minutes and turn off.

Heat the tomato sauce in a separate pan. It is advisable that it be homemade. If not, quickly prepare it using tomatoes and a blender. Boil the tomato paste for 10 minutes and be sure to add some spices.

Combine the beans with tomato paste, stir, taste and add spices if necessary. Cook everything together for 7-10 minutes.

Sterilize the jar and metal lid in advance. While the snack is hot, pour it into a jar and seal it. Turn the glass container with ready-made beans in tomato sauce upside down, place it on the floor and cover it with a warm blanket. Do not touch the jar for 24 hours. Then store the preparation in a cool pantry or refrigerator, and in winter open it and enjoy a great snack.

Recipe 7: beans with bell peppers in tomato sauce

The big advantage of beans canned in tomato sauce is that, as a stand-alone snack, they are very filling. Roughly speaking, you can easily eat a few spoons of snacks with bread, and the feeling of hunger will leave you for several hours. In addition, this product contains quite a few calories, so even those who carefully monitor their figure can treat themselves to it.

The tomatoes that are part of the dish can be replaced with ready-made tomato paste, if you have one. However, if you are going to use store-bought pasta, it is best not to do so as the flavor may not be suitable for canned beans. Tomato sauce should not be sour, so use fresh tomatoes instead of store-bought paste.

To prepare beans canned in tomato sauce for the winter at home, take note of our step-by-step recipe with photo tips. It will help you quickly navigate the cooking process and make it as simple as possible.

dry beans - 3 cups
tomatoes - 1.5 kg
carrots - 300 gr
onions - 500 gr
sweet bell pepper – 1 kg
vegetable oil - 1 cup
granulated sugar - 200 gr
salt - 2 tbsp.
vinegar 9% – 35 g

Prepare the required amount of ingredients and then start peeling them. Peel the carrots and onions first, placing them in a separate container.

Then you should get a meat grinder or blender to chop the onions and carrots. Having done this, transfer the resulting mixture to the bottom of a deep pan, where you should also add a little vegetable oil. Place the pan on the stove and cook the mixture for ten minutes.

Take a red bell pepper, rinse it in running water, remove the seeds and also grind it into a puree, adding it to the pan with the carrots and onions. After adding the pepper mixture to the pan, the sauce needs to be simmered for about ten minutes.

Next you need to chop the tomatoes, after washing them and grinding them into puree using a blender. The resulting mixture must also be added to the pan with the rest of the products and cooked for another five minutes. Also add salt and sugar to the mixture, mix it thoroughly and turn off the heat.

First, rinse the beans thoroughly in a colander, and then soak the beans for six hours in cold water. It is best to do this at night, so that by morning the beans are ready for further action. After the beans have steeped, you need to drain the water and add new water, sending the beans to cook until boiling for ten minutes.

Pour the already boiled beans into the vegetable mixture and boil for another ten minutes, after which you can pour the finished mixture into jars and roll up the lids. The beans canned in tomato sauce are ready! You can store it for the winter in the cellar or refrigerator.

Recipe 8, simple: green beans in tomato sauce for the winter

Beans in tomato sauce for the winter, the recipe for which is offered to your attention today, can be used both cold and hot. Goes great with toast and can be a side dish for fish or chicken. This is a very simple recipe that won't take much time.

beans - 300 gr.;
carrots - 1 pc.;
tomato - 3 pcs.;
onion - 1 pc.;
bell pepper - 1 pc.;
garlic-2 cloves;
vinegar-1 tsp.

We cut the green beans into small pieces, and disassemble the yellow ones, since we only need the grains from them. It should be soaked for several hours first so that it can cook faster later. You need to cook it until completely cooked.

Peel onions, carrots and garlic. Cut the onion into small cubes, carrots into slices, and the last ingredient into small pieces.

Place the frying pan on the stove and pour in a little vegetable oil. Once the pan is hot, add the onion. And fry it until golden brown. Therefore, you should stir constantly to avoid burning.

Then add carrots and garlic. We continue stirring.

At the same time, you need to make the paste. To do this, lightly cut the tomatoes and place them in boiling water for a few minutes. Thanks to this method, we will quickly remove the skin from the tomatoes. After that, beat them in a blender until smooth.

Take bell pepper. We cut it open and take out all the seeds. Then wash under running water and cut into small cubes.

Pour our tomato paste over the vegetables that we are frying in a frying pan. Mix all the ingredients.

Add bell pepper. Now add salt and pepper to taste. There are no specific proportions here, since everyone likes dishes that taste different. You need to simmer until the vegetables are completely cooked.

When all the components are cooked and stewed, they need to be put into a jar. All ingredients are designed for 0.5 liter container. After it is washed, you can put all the vegetables in it. You need to lay it out in layers. First comes the beans, and then the tomato, then the beans again, etc. At the very end, add vinegar.

Now it should be sterilized. To do this, put a pan with a small amount of water and put a jar. Water should cover 2/3 of the jar. Sterilization lasts 40 minutes. Then we take it out and preserve it. According to tradition, we turn our jar over and send it to a warm place under a blanket. A few days later we take it to the pantry. In winter, we open beans in tomato sauce and enjoy a delicious dish. Bon appetit!

Recipe 9: beans in tomato sauce - preparation for the winter

This recipe for canning beans in tomato sauce is very simple. In addition, beans, like many legumes, are very healthy. It is indispensable for vegetarians because it contains a lot of protein. Of course, beans cannot completely replace meat. But still, it contains many vitamins necessary for our body.

Beans 500 g
Onion 500 g
Citric acid 1 tsp.
Bell pepper 750 g
Carrots 500 g
Water 1 l
Oil (vegetable) 200 ml
Tomato paste 250 g
Sugar 0.5 tbsp.
Salt 1.5 tbsp. l.
Black pepper 1 tsp.
Coriander 2 tsp.

Soak the beans for 12 hours. This is necessary so that the beans swell and cook as quickly as possible. Otherwise you will have to cook it for more than one hour.

After 12 hours, drain the beans, rinse them and start cooking. You need to cook the beans until tender, then drain the water again and start processing other vegetables.

Peel the carrots and onions and remove the core from the bell pepper. Then cut the peppers and onions into cubes, and grate the carrots. Add the chopped vegetables to the beans and mix thoroughly.

If you don't like bell pepper, you don't have to add it. And for piquancy, take a few cloves of garlic. It can be grated or finely chopped.

Add also water and tomato paste and start stewing the vegetables.

After some time, add sugar, salt and vegetable oil. Stir and simmer for about 40-45 minutes.

If you like greens, add them at this stage. Finely chop the parsley or dill, add to the vegetables and stir.

5-10 minutes before the end of cooking, add citric acid and seasonings. Stir again and cook for the remaining time.

Place hot beans in sterile jars and roll up.

Recipe 10: Beans with pepper and garlic in tomato sauce

This preparation for the winter fits perfectly into a lot of recipes; it can be added to first courses - aromatic soups, vegetable or cooked in meat broth, borscht. You can cook meat stewed with onions, and at the end add a jar of these beans. Even when there is absolutely no time to cook, a jar of beans can serve as an independent full-fledged dish that can be served with fresh pita bread or mantakash.

beans – 1.3 cups,
cream tomatoes – 600-750 g,
sweet pepper – 280 g,
hot pepper – ¼ part,
onions – 120 g, carrots – 90 g,
parsley - to taste,
vegetable oil – 70-80 ml,
fruit vinegar – 30 ml,
garlic – 5-6 cloves,
sea salt – 7 g, sugar – 30 g,
herbs/spices - to taste.

Soak the beans the night before in cool water. Overnight will be enough for the beans to swell and become saturated with moisture.

In the morning, pour the beans into a saucepan, fill with clean water, cook until tender, drain off the excess liquid, and set the beans aside for a while.

We prepare the vegetables for the sauce - peel the onion, chop it randomly, do the same with the garlic, wash and dry the tomatoes, cut it into several parts, peel the sweet pepper from the seed box, cut it randomly. If desired, we add carrots to our preparation, we do it to taste, you can do without it. Rub carrots with medium shavings, fry separately, set aside, add them at the very end.

Now we put everything into a blender bowl, add hot pepper to taste, and you can also add a little herbs to taste. Grind all the ingredients for a few minutes.

Pour the prepared tomato puree into a saucepan, immediately add vegetable oil, spices, sea salt and sugar. Boil for 7-8 minutes over high heat.

Now it’s time for the beans, put them in the sauce, mix and put them on the top heat again, cook for exactly ten minutes. At the end, add the fried carrots and fruit vinegar.

Together with vinegar, simmer the workpiece for several minutes.

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Beans are a generous source of vegetable protein, low in calories and virtually fat-free. Canned beans are indispensable as a complete dinner for those who are watching their figure. Most often, legumes are used in an ensemble of tomatoes and vegetables. Having sealed the beans in a tomato for the winter, do not deny yourself the pleasure of enjoying a hearty meal on winter days, saving time on their preparation.

Canned beans are irreplaceable as a complete dinner for those watching their figure

For cooking, it is better to take homemade colored beans. It is larger than white and cooks quickly in time. Before corking, the ingredient must be soaked overnight in cold water.

Required ingredients:

Fleshy tomatoes, medium size - 3 pcs.;
Beans -250 g;
Sunflower oil - to taste;
Vinegar and granulated sugar - 1 tsp each;
Salt - to taste.

Cooking method:

Blanch the tomatoes in water for about 2 minutes. Cool, remove the peel. Grind with a meat grinder. You can just push it with your hands.
Pour tomato juice with pulp into a bowl, add a little water.
Separately boil the previously soaked beans. Make sure that the water does not boil away; add liquid as needed. Lightly salt the water for cooking the beans. Drain the liquid and let the product cool.
Boil the tomato, remove the foam as it forms. Add the remaining ingredients to the mixture, stirring slowly with a spatula, and bring to a boil.
Add beans to the sauce and simmer for about half an hour. Control the cooking process. If the bean skin begins to crack, remove from heat.
Place the finished dish in a sterilized container and roll up. Cool. Store in a dark, ventilated area.

If you don't have tomatoes, you can use tomato paste. Take 100 g of paste per liter of water, then follow the recipe.

For gourmets and special connoisseurs of legumes, the dish during the cooking process can be diversified by including such products as bell peppers, carrots, and onions. Before adding these products to the sauce, be sure to blanch them and lightly stew the carrots in creamy margarine until soft. Then add the ingredients to the sauce with beans, boil for 10 minutes and roll up. It makes a delicious vegetable stew.

Beans in tomato (video)

Beans canned in their own juice

Excellent as a salad component of winter dishes.

Ingredients:

Beans – 2.5 kg;
Salt - to taste;
Boiled water;
Vinegar 6% - 2 tsp.

Excellent as a salad component of winter dishes

What to do:

Soak the beans overnight in cold water. In the morning, drain the cloudy liquid, rinse, add water again, and put on fire.
Cook for two hours, stirring occasionally. Monitor the water level in the pan. Add water as it evaporates.
Taste the product; if the beans are soft, you can add salt.
Add the rest of the recipe ingredients half an hour before the end of cooking.
Pour the contents into sterilized jars. Cool slightly.
Place a towel on the bottom of the pan and place the jars at a distance of 2 cm from the edge of the pan. Fill with warm water, making sure that raw water does not get into the contents. The water level is three cm from the neck.
Sterilize over moderate heat for 20 minutes. Roll up quickly and turn upside down. Leave to cool.

Store in a cool place.

Beans with vegetables in tomato sauce: step-by-step recipe

A good snack to accompany alcoholic drinks for a family holiday.

Required ingredients:

Beans – 1kg;
Borscht beetroot - 0.5 kg;
Bell pepper, onion – 0.25 g each;
Granulated sugar – 1 tsp;
Tomatoes -0.5 kg;
Vegetable oil – 200 ml;
Garlic - 2 cloves;
Vinegar 6% - 150 g;
Ground black pepper, herbs - according to taste preference.

A good snack to accompany alcoholic drinks for a family holiday

Cooking method:

Boil the beans that have been soaked overnight. Finely grate the beets, cut the onion into rings, and cut the pepper into thin pieces. Grind the tomatoes in a meat grinder or chop finely.
Pour oil into a bowl, fry the onion until golden brown, add beets, tomato paste, and sugar. Saute the vegetable mixture for at least 15 minutes.
Add beans and sweet peppers to the mixture. Season to taste. Add vinegar to the mixture slowly to avoid a hissing reaction. Boil for another half hour, add garlic 15 minutes before the end of time.
Carefully place the vegetable mixture into sterilized jars and quickly seal.
Keep the jar lids upside down until the product cools.

Store in a dark place.

Preparing beans with vegetables and meat in tomato sauce: a recipe at home

White beans look very harmonious and appetizing when sealed for the winter. Especially if it is prepared by caring female hands.

Required Products:

White beans – 1kg;
Lean pork – 300 g;
Carrots, sweet peppers, onions – 1 pc. each;
Medium-sized tomatoes – 3 pcs.;
Tomato paste – 1 tbsp;
Vegetable oil;
Vinegar 6% -2 tbsp;
Salt, spices, garlic - according to taste preference.

White beans look very harmonious and appetizing when sealed for the winter

How to cook:

Soak the main ingredient in hot water for five hours. Wash the vegetables, sort them, remove any damage, cut them into cubes. Meat in thin strips.
Fry the meat in a deep bowl in oil, add vegetable ingredients there, fry for 20 minutes. Close the lid.
Stop the stewing process when the vegetable mixture becomes mush. Don’t forget to stir the mixture periodically with a wooden spatula to prevent it from burning.
Dilute the mixture with tomato paste diluted with a small amount of boiled water. Continue simmering for another 15 minutes.
Add spices and vinegar to the dish 7 minutes before removing from heat.
Place the mixture in a sterilized container, seal it and turn it upside down. Cool.

Sealing should be stored in a cool place.

How to preserve beans the monastic way

The recipe is unique in its versatility. Beans prepared in the monastic manner can not only be canned, but also eaten as soon as the dish is prepared.

Ingredients:

Granulated sugar – 1 tsp;
Beans – 300 g;
Carrots – 1 pc.;
Onion - 1 pc.;
Medium sized tomato - 2 pcs.;
Sunflower oil;
Spices to taste;
Vinegar 6% - 2.5 tbsp;
Hot pepper – 1 pc.

The recipe is unique in its versatility

How to do:

Sort out the soaked beans and add hot water to remove debris. Cook separately until half cooked.
Cut the onion into half rings, grate the carrots finely. Fry the ingredients together with chopped tomatoes in oil until a paste forms.
Season the mixture with spices and vinegar. Let simmer for another 2 minutes, add beans.
Cover the dish with a lid and simmer over very low heat. Stir occasionally with a wooden spatula. The vegetable mixture should simmer for at least half an hour.
Prepare pre-sterilized jars. Carefully pour the mixture into jars and quickly seal. Do not turn. Leave to cool.

It is better to store in cold conditions.

When pouring water over the beans to soak, take a closer look at the beans that float to the surface. They should be thrown away. Good, canned beans will sink to the bottom.
Do not add salt to the beans during the initial cooking process. Salt prevents them from boiling, making them oaky to taste.
Cook the beans over moderate heat only. Intensive evaporation deprives the product of nutrients.
To prepare dishes, sterilize jars with lids. Cover the container with the contents and sterilize for 15 minutes in a pan with water. The water level is 2.5 fingers below the neck of the jars.
The product can be preserved in clean conditions. Keep in mind that it is not resistant to sudden temperature changes. Therefore, with careful wrapping, hot preservation allows you to preserve the taste and nutritional qualities of the dish through a gradual decrease in temperature.

Homemade pickled beans are much tastier than commercially canned beans. And the recipes for corking are so simple that cooking it with your soul is much more pleasant than buying it in a store.

Beans in tomato sauce with vegetables (video)

Well, really, this recipe makes a very tasty salad! A former employee taught me how to cook it: she once brought her preparations to work to try, among which was this salad. Our entire department was completely delighted, so even the laziest young ladies copied the piece of paper with the recipe.

Ingredients:

3 kg of tomatoes;
1 kg bell pepper;
1 kg carrots;
1 kg of onions;
3 cups dry beans;
1.5 cups sugar;
2 tablespoons of salt (heaped);
1.5 cups vegetable oil;
80 ml 9% vinegar.

*Glass volume – 250 ml.

From the specified amount of ingredients you get 6 liters of salad with beans.

Preparation:

We cut the tomatoes in half, remove the stem attachment points and cut them into small pieces (to fit into the hole in the meat grinder). Grind the tomatoes through a meat grinder.

Cut the bell pepper in half lengthwise, cut out the stem, remove the seeds and rinse again. Cut the peppers into large pieces. Peel the onion and cut it into cubes or half rings. Peel the carrots and cut into thin squares measuring 1.5x1.5 cm, thickness 0.5 cm.

Soak the beans in cold water in the evening (there should be 2 times more water in volume, since the beans will swell). If the beans are young, do not soak them. Cook the beans until half cooked, about 25-30 minutes.

Place tomatoes, bell peppers, onions, carrots and beans in a saucepan with a thick bottom. Add salt, sugar and vegetable oil. Mix everything well.

Place the pan on the fire, covering with a lid. Bring to a boil over medium heat, then reduce heat to low and cook for 1 hour.

Add vinegar, stir and simmer for another 5 minutes.

Place the finished salad while hot in wiped dry, sterilized jars and immediately seal it tightly with lids (roll or screw).

Turn the jars of salad upside down and wrap them in a blanket. Let it sit until it cools completely, about a day. Be sure to store this salad in a dark place so that the vegetables do not change color.

Instead of mincing the tomatoes, you can grate them – the effect will be the same. But, it’s true, using technology is still much faster and more convenient.

Homemade beans in fresh tomato sauce are much tastier than store-bought ones. Of course, grain beans are a year-round product and can be eaten at any time. But fresh meaty tomatoes are still a seasonal product and it’s very good to make supplies from them. Open the jar and you already have a complete vegetarian main course or side dish if you warm it up, or an appetizer if you serve it cold.

Necessary:

output - 4 cans of 0.5 l each