Canned beans in tomato sauce. Canned beans in tomato

Canned beans in tomato sauce

A can of beans can act as independent dish, and can be used for salads, side dishes, pies, soups and borscht. To avoid buying beans in the supermarket, which may contain preservatives and flavor enhancers, you can cook them at home. The delicious tomato sauce will soak the beans, making them incredibly soft, juicy and very tasty. And there are countless options for tomato dressing! Let's look at the most “delicious” recipes for beans canned in tomato sauce.

Canned beans with hot pepper

Sort out a kilogram of beans. Rinse in a colander, then transfer it to a saucepan and fill cold water. This is necessary so that the beans swell, become ready for cooking and the bitterness leaves them. Soak for at least four or five hours. Next, this water must be drained, then pour 4 liters of water into the pan again, add salt (a teaspoon) and sugar (the same amount). Turn on slow fire and place the pan with beans on the stove. Boil for 30 minutes and do not forget to stir from time to time.

After cooking, transfer the soft beans to a colander and allow the excess liquid to drain. Let's make the tomato dressing. Wash the tomatoes (3 kg) and remove the skins. This is easy to do if you pour boiling water over them and immediately place them under cold water. Using a meat grinder or blender, puree the tomatoes and add salt. A couple of allspice peas and a little hot capsicum grind in a mortar.
Place the cooked beans in a saucepan and pour tomato sauce over them.

Cover with a lid and cook for at least 30 minutes over very low heat, stirring occasionally. Wash a few bay leaves and place them in the pan shortly before the end of cooking. After this, the soaked beans with sauce should be packaged in sterilized jars, then rolled up with clean lids, turned over and wrapped. After cooling, they are put away in the cellar for the winter.

Beans canned in tomato-garlic sauce

Place the washed beans in a saucepan and pour cold water into it, let them swell for several hours. It is best to soak overnight. After this, drain the water and rinse again. Let it cook until it becomes soft.

Let's start preparing a spicy tomato sauce with garlic. Fry a finely chopped onion in vegetable oil, add chopped tomatoes (in a blender) or diluted tomato paste with water. Add finely chopped parsley, sprinkle with a pinch of black pepper and salt. Peel 5 cloves of garlic and squeeze into the pan. Boil the sauce until thick.

If you have poured too much water with tomato paste, thicken the sauce with flour, semolina or breadcrumbs. After 3 minutes you can turn it off.

Place the beans in sterilized jars and fill them with tomato dressing. Roll up the lids, turn over and wrap.

Beans with carrots and onions in tomato sauce (canned)

Fill a kilogram of beans with cold water and leave them in this form overnight. After this, drain the water, refill and add salt. Let it cook until completely softened. Pour into the frying pan vegetable oil and pour in the finely chopped onions(2 pieces are enough). Fry until the color turns golden. Remove the skin from a kilogram of tomatoes, to do this, pour boiling water over them and immediately place them under cold water. Place the pulp in a saucepan, sprinkle with salt and cook until softened. Mash with a fork.

Boil carrots (3 pieces), then grate or cut into strips. Transfer to tomato dressing beans, onions, carrots, add sweet peas, rinsed bay leaf and pour in vinegar 9% (teaspoon). Boil everything together and place in sterilized jars. After that, roll up the lids.
Turn the canned beans upside down, wrap them, and then put them in the cellar or pantry.

You can add fried eggplant pieces to the beans to enhance the taste, sweet pepper, chopped dill, coriander seeds, provencal herbs, a mixture of peppers. If you want to make beans in tomato without other ingredients, then exclude the onions and carrots.

Beans canned in tomato sauce will perfectly diversify your lunches and dinners, and are also suitable for hot sandwiches. Since beans contain a very high amount of protein, they will become the No. 1 dish for vegetarians and those who engage in intense physical activity and want to build muscle. In addition, it strengthens bones, nails and hair, improves memory and mood, and also increases hemoglobin, which is extremely necessary for expectant mothers.

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;
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 ready dish into a sterilized container, 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 legumes, the dish can be diversified during the cooking process by including such products as bell peppers, carrots, and onions. Before adding these products to the sauce, be sure to blanch and lightly stew the carrots for 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 warm water, be careful not to get into the contents raw water. 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

Good snack for 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.;
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 hot water main ingredient 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, 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 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 for very low heat. Stir occasionally with a wooden spatula. Vegetable mix should simmer for at least half an hour.
Prepare pre-sterilized jars. Carefully pour the mixture into jars and quickly seal. Do not turn over. 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 quality dishes 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)

Do you want to normalize your state of mind and lift your spirits? Eat beans. Don't be surprised - beans are really not as simple as they seem at first glance. It contains everything that is necessary for normal human performance and functioning: large number starch, carbohydrates and a huge range of vitamins. No wonder it is considered one of the 10 most healthy products. Therefore, it is very important that such a product is on your table. all year round. You can cook a wide variety of beans nutritious meals. And in fresh, and after heat treatment beans are added to salads, soups, side dishes, snacks are made with them and, of course, beans are canned for the winter.

As you know, you can can both grain and green beans. And what is very important, during the canning process, all of the beans are preserved. useful qualities. Which beans to preserve - white or red - is a matter of taste for each housewife, but appearance need to pay close attention. Bean grains should have a smooth surface, a shiny tint and be without external damage. If your choice fell on green beans, then for preservation choose small (about 9 cm), dense, juicy pods, what is called the milky stage of maturity, with an intact surface, without spots and coarse fibers, with fruits that do not form a bulge on the surface of the pod. The pods themselves should break easily with a characteristic crunch. This product is best suited for your preparations. The pods can be preserved whole or cut into pieces. Having carefully selected the product necessary for preservation, you can safely begin the process itself. There are many ways to preserve beans. We will talk about very simple and informative recipes for canning beans for the winter, with which you can please your family and friends both on a weekday and at the holiday table.

Canning beans in own juice for the winter

Ingredients:
1 kg red or white beans,
500 g onions,
500 g carrots,
250 g vegetable oil,
3 tbsp. 9% vinegar,
salt, cloves, allspice peas - to taste.

Preparation:
Soak the beans overnight, changing the water several times during this time. Then rinse the beans thoroughly with running water and boil until tender. Don't overcook it! Cut the onion into half rings, the carrots into circles, which then cut in half. Pour vegetable oil into the pan, put the onions and carrots in there, simmer for 20 minutes after boiling over low heat, then add the beans, let simmer for another 5-10 minutes, add vinegar, salt, cloves and allspice and cook for another 2-3 minutes. Then spread the mixture over clean banks, sterilize for 20 minutes and roll up. Turn the jars upside down and wrap them up.

Pickled beans for the winter “Natural”

Ingredients for 1 liter of water:
40 g salt,
40 g sugar,
1 tsp 70% vinegar,
cloves, black peppercorns, other spices - to taste.

Preparation:
Place the beans in a saucepan and cover with water. The beans should be well covered with water, as some of it will evaporate and some will be absorbed into the beans. Add salt, sugar, spices, put the pan on the fire and cook for 1.5 hours until soft. A few minutes before the end of cooking, add vinegar. Place the finished beans in sterilized jars, roll up, wrap and let cool.

Canned beans in tomato sauce

Ingredients:
1 kg beans (any variety),
3 kg tomatoes,
3 tsp salt,
2 tsp Sahara,
half a pod of hot pepper,
10 peas of allspice,
several bay leaves.

Preparation:
Soak the beans, rinsing thoroughly, for 4 hours. When it gets wet, place it in a saucepan, pour in 4 liters of water and cook over low heat, adding 1.5 tsp. salt and 2 tsp. Sahara. Don't forget to stir it from time to time. After 30 minutes, drain the beans in a colander and start preparing the tomato puree. First, peel the tomatoes by pouring boiling water over them, and then pass them through a meat grinder or grind in a blender. Place the finished puree and beans in a saucepan, add the remaining salt, chopped allspice and finely chopped hot pepper. Cook the mixture over low heat for 20-30 minutes, slightly covering with a lid and stirring from time to time. A few minutes before cooking, add the bay leaf. Lay out finished product into sterilized jars, roll up, turn upside down and wrap. As they say, there are no friends for taste and color, but it looks more beautiful in tomato sauce white beans.

Canned white beans with dill and parsley

Ingredients:
1 kg beans,
1 kg of tomatoes,
3 bunches of parsley,
3 bunches of dill,
salt, pepper - to taste.

Preparation:
Soak the beans in cold water for 5 hours. Then drain in a colander, rinse and dry a little. Boil salted water in a large saucepan and place the beans in it. It should cook until half cooked. Ripe tomatoes grate, add salt and pepper, mix with finely chopped herbs, bring to a boil and leave to simmer over low heat. Place the beans, cooked until half cooked, into sterilized jars, leaving 3-4 cm to the top, and pour boiling tomato mixture over them. Cover with lids and sterilize for 80 minutes. Then roll up the jars, turn them upside down and wrap them until they cool completely.

Red canned beans with vegetables

Ingredients:
6 stacks beans,
3 kg tomatoes,
2 kg carrots,
2 kg onions,
2 bunches of dill,
1 pod hot pepper,
500 ml vegetable oil,
2.5 tbsp. salt,
2 tbsp. Sahara,
1 tbsp. 9% vinegar essence.

Preparation:
Soak the beans overnight, then boil them for 1 hour until half cooked. Cut the onion into half rings and fry, cut the carrots into strips or grate coarse grater For Korean salads and also fry. Finely chop the greens and mince the hot peppers. Also mince the tomatoes, combine with fried onions and carrots and boil in a saucepan for 15 minutes, then add the beans and other ingredients to the mixture and cook for 30 minutes. After the time has passed, place the finished hot beans into sterilized jars, roll them up, turn them upside down and wrap them well until they cool completely.

Pickled green beans

Ingredients:
1 kg green beans.
For the marinade (per 1 liter of water):
1 tbsp. salt,
100 g sugar,
70 ml 6% vinegar.

Preparation:
Cut the pods into pieces and blanch in boiling water for several minutes, place in half-liter jars and fill with marinade made from water, salt, sugar and vinegar. Sterilize the jars for 15-20 minutes, roll them up, turn them upside down and leave until cool.

Capsicum green beans"Dacha Secrets"

Ingredients for 1- liter jar:
600 g green beans,
2 g horseradish
50 g dill,
2 g parsley,
3 g cinnamon,
2 carnations,
5 black peppercorns.
For the marinade (per 1 liter of water):
25 g salt,
20 g sugar,
15 ml 70% vinegar.

Preparation:
Cut the pods in small pieces 3 cm each, blanch for 2-3 minutes and place tightly in jars mixed with spices. Prepare the marinade: pour water into a saucepan, add salt and sugar, boil for 10-15 minutes. Then strain it through cheesecloth and add vinegar. Fill the filled jars with marinade and sterilize: 0.5 liter jars - 5 minutes, 1 liter - 8 minutes, 3 liters - 15 minutes. Roll it up and wrap it up immediately.

Green beans with bell pepper"Darling"

Ingredients:
2 kg green beans,
250 g bell pepper,
2 bunches of parsley,
70 g garlic.
For the marinade:
700 ml water,
150 ml vegetable oil,
70 g salt,
100 g sugar,
1 stack 6% vinegar.

Preparation:
Prepare the marinade, boil and add ground garlic, chopped pepper, finely chopped herbs, stir and bring to a boil again. Peeled bean pods, if they are large, cut them into pieces; if not, leave them whole and dip them in the marinade. Stirring lightly, bring to a boil. Boil for 35 minutes until the beans sink to the bottom and are coated with the marinade. Place the finished product in jars and roll up.

Green beans “With peppercorn”

Ingredients:
1 kg green beans,
1 kg of tomatoes,
250 g garlic,
3 pods of hot pepper,
salt - to taste.

Preparation:
Peel the beans from the veins and blanch in boiling water for 1-2 minutes, then drain in a colander and dry. Mince the garlic and hot peppers and add salt - 50 g of salt per 1 kg of hot mixture. Place layers of garlic mixture, chopped fresh tomatoes and beans. Repeat layers. Cover with a clean napkin and place a weight on top. After a week, distribute the mixture into jars, sterilize liter jars for 20 minutes, roll up and wrap until cool.

Green beans "Spicy"

Ingredients:
500 g green beans.
For the marinade:
100 ml water,
4 tbsp. 9% vinegar,
1 tsp Sahara,
2 cloves of garlic,
1 tbsp. mustard with grains,
2 tbsp. vegetable oil.

Preparation:
To prepare the marinade, pass the peeled garlic through a press. Add salt, sugar, mustard to it and mix well. Pour in vinegar, water, vegetable oil and stir again. Boil the beans until tender, cool. Pack the beans into a half-liter jar and pour in the marinade. Sterilize the jar for 15-20 minutes and roll up.

Green bean salad with eggplant “Memories of Summer”

Ingredients:
1.2 kg green beans,
3 liters of tomatoes minced through a meat grinder,
500 g eggplants,
600 g sweet pepper,
1.5 stack. vegetable oil,
1.5 stack. Sahara,
3 tbsp. l. salt,
1.5 tbsp. 9% vinegar.

Preparation:
IN tomato puree pour in vegetable oil and vinegar, add salt, sugar, and boil for 15 minutes. Then add the beans and simmer for another 20 minutes. Add the eggplants cut into small pieces and boil again for 20 minutes. Then add the pepper, cut into small strips, and boil for another 20 minutes. At the end of cooking, place the salad in sterilized jars, roll up, turn upside down and wrap.

Snack of green beans and beets “I want more”

Ingredients:
700 g green beans,
500 g beets,
250 g sweet pepper,
250 g onions,
500 g tomatoes,
1 stack vegetable oil,
70 g garlic,
1 bunch of parsley,
½ cup 6% vinegar,
hot pepper and spices - optional.

Preparation:
Grate the beets on a coarse grater. Pass the tomatoes through a meat grinder, cut the beans into small cubes, finely chop the onion, pepper and herbs. Pour vegetable oil into the pan, place the onion in it and sauté for 10-15 minutes, then pour in the tomato puree, vinegar, salt, sugar, bell pepper, parsley, and garlic. Stir everything well, heat it up, add the beets and beans and boil for an hour over medium heat in a sealed container, stirring occasionally. Place the finished snack in sterilized jars and roll up.

Salad with green beans “Autumn Kaleidoscope”

Ingredients:
250 g green beans,
250 g leeks,
250 g cauliflower,
250 g zucchini,
250 g carrots,
500 g ripe tomatoes,
500 g sweet pepper.
For filling:
1 liter of water,
1 tbsp. salt,
2 tbsp. Sahara,
2 tsp citric acid,
dill seeds, garlic - to taste.

Preparation:
Cut the beans into small pieces and blanch for 1-2 minutes. Also cut the leek into small pieces, cauliflower divide into inflorescences. Slice zucchini and carrots small cubes. Blanch the prepared leek pieces, cauliflower florets, zucchini and carrot cubes for 2 minutes. Dip tomatoes and peppers, peeled from seeds, into boiling water and cut: tomatoes into thin slices, peppers into rings. Mix all the vegetables and place in sterilized liter jars. Prepare the filling: add salt, sugar, citric acid, seasonings and bring to a boil. Pour the prepared filling over the vegetables in the jars, add finely chopped garlic to each of them. Sterilize the jars for 25 minutes and seal.

Bean preparation"Simple, but tasteful." Cut off the tails of green beans on both sides and place the pods in liter jars. Place 1 tbsp in each liter jar. salt and fill the pods ⅓ full with water, close the lids and sterilize for 3 hours from the moment of boiling. Roll it up and turn it over.

Of course, canning beans will require you to invest time and effort, but every jar of beans you open in winter is great mood for the whole family!

Happy preparations!

Larisa Shuftaykina

It is widely known that in terms of protein content, beans are the leader among other plant sources. Therefore, if you want to stock up on low-calorie, filling and nutritious preparations, then stop at beans in tomatoes for the winter.

Beans in tomatoes for the winter - recipe

While the season of inexpensive and sweet tomatoes has not yet come to an end, take advantage of this natural recipe bean preparation. Its basic composition allows you to vary the recipe at your discretion.

Ingredients:

beans – 940 g;
tomatoes – 2.9 kg;
laurel leaves – 4 pcs.;
sugar – 25 g;
salt – 10 g;
black peppercorns – 8-10 pcs.

Preparation

Before storing beans in a tomato for the winter, they need to be prepared in the same way as if you were just going to add them to a stew. That is, the beans are soaked the night before cooking, and the next day they are boiled until soft, not forgetting to add salt to the water towards the end of cooking.

Then prepare the tomatoes. Cut the skin of the fruit, pour boiling water over it and remove it. Twist or beat the remaining pulp to a puree-like consistency, pour into an enamel bowl and place the sauce over medium heat. Don't forget about laurel, pepper, salt and sugar. After adding the spices, set aside for about half an hour and cook the sauce, stirring from time to time.

When the cooking time for the sauce has come to an end, add the beans and simmer everything together for another 10 minutes. This time will be enough to thoroughly rinse the cans of soda and scald them. Distribute the beans in tomato without vinegar for the winter into clean jars, cover with lids, sterilize using any preferred method and roll up.

Green beans in tomato for the winter

Crispy green beans in sweet and sour marinade – great addition for cold appetizers and assorted homemade pickles. These beans cook faster than beans and require a minimum of ingredients.

Ingredients:

– 960 g;
water – 980 ml;
salt – 10 g;
sugar – 85 g;
– 65 g;
vinegar – 75 ml.

Preparation

Preserving beans in tomatoes for the winter begins with sterilizing the jars. While the jars are in a water bath, begin preparing the marinade. Combine water with sugar, vinegar and salt, add tomato paste and leave everything to boil. Separately blanch the peeled beans. Spread the beans over sterile jars and pour hot marinade, then roll up immediately.

Leave the jars upside down until they cool completely before storing.

Canned beans in tomato with vegetables for the winter - recipe

Legume supplement can be standard assorted vegetables from tomatoes, onions and carrots. If you want to make the preparation spicier, then supplement it with mustard seeds and hot pepper pods. The composition of vegetables in the recipe can be varied at your discretion by adding any seasonal fruits: zucchini, sweet peppers, eggplants.

I suggest preserving it very much for the winter. the required workpiece. Beans in tomato are delicious preserves, which can be used as a side dish. The preparation can be used for preparing first and second courses, stews or. 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.

Required ingredients:

- 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 tomato paste into a convenient deep container good quality. 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 simmer, stirring occasionally with a wooden spatula, for about 1-1.5 hours, until full readiness. 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 to boiling water tomato paste. Stir and boil. Pour sauce into jars and seal.

The beans in the tomato are ready for the winter. And if you haven't cooked yet