Beans in tomato sauce are a healthy dish, low in calories and high in protein. You can cook it as a snack or make preparations for the winter.

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

• beans - 1 cup
• onions - onions - 1 large piece
• carrots - 2 pieces
• bell pepper - 1 piece
• garlic - 4 cloves
• tomato paste - 2 tbsp
• spices are my favorites, I have basil, thyme and ginger
• vegetable oil
• sea \u200b\u200bsalt
• black pepper

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

Before cooking, drain the water and boil 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 set aside.

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

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 with 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.

Put the beans in tomato sauce on plates and serve!

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

Homemade beans in a tomato cannot be compared with canned beans. And cooking it is easy. You can eat it both warm and cold, as a side dish or as an independent dish.

• Boiled beans - 3 cups (dry about 350 g)
• Carrots - 1 pc.
• Onions - 1 pc.
• Tomato Paste - 2 full tablespoons l. (70 g)
• Sugar - 1 tablespoon with a slide
• Salt - 1 tsp with a slide
• Garlic - 3-4 cloves
• Broth or water
• Frying oil - 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 an imperceptible souring will have a bad effect on the beans during cooking - they will become more rigid.

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

The time depends on the variety. It is convenient to do this in a multicooker on the "Stew" program.

I cook beans for future use, freezing them ready-made, so the dry weight gave approximately.

I immediately cook a kilogram, put it in bags and use it in salads, soups, etc.

Chop the onion and fry in oil until lightly blush.

Add carrots and fry a little too.

Add some water or broth and cook until vegetables are completely soft.

We put tomato paste, sugar and salt, spices to taste.

Mash a couple of tablespoons of beans.

Put the rest of the beans in the sauce.

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

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

Bring to a boil and cook for 5 minutes.

At the end, put 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.

Enjoy your meal!

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

I propose to preserve a very necessary blank for the winter. Beans in Tomatoes are a delicious preservative that can be used as a side dish. This blank can be used to prepare 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, as in a 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 variety and size of the beans. The larger the beans, the longer it will take to cook the beans. It is highly advisable to rinse the beans well and cover with cold water overnight. During this time, it will swell well and the cooking time will be much reduced.

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

While the beans are on the stove, make the sauce. Add good quality tomato paste to a convenient deep bowl. Pour in room temperature water.

Stir until a homogeneous tomato liquid is formed. Add salt, sugar and ground black pepper. Stir to dissolve the sugar and salt.

When the beans are half cooked, discard them in a colander. Transfer to a cooking pot. Pour in cooked tomato sauce. Stir and put on fire. Once the beans have boiled, reduce heat to low and cook from time to time, stirring with a wooden spatula, for about 1-1.5 hours, until cooked through. Once the beans are soft, it's time to seal them.

This will require clean, dry jars with lids. Rinse the container well beforehand. Sterilize over steam, oven or microwave. Boil the lids in a separate saucepan for 8-10 minutes. Place the beans in hot jars with the remaining sauce. Seal the jars tightly with lids. Flip and wrap well. Leave in this position until they cool completely. It may also be such that the sauce will evaporate enough and it will not be enough. In this case, boil the approximate amount of water in a saucepan, which is not enough in the jar. Add a little tomato paste to boiled water. Stir and boil. Add sauce to the jars and seal.

The beans in the tomato are ready for the winter.

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

Homemade vegetable preparations are always a success in the cold season. Having cooked 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 come in handy for experienced and novice cooks.

The wonderful taste of this dish will cheer you up even on the coldest and gloomiest evenings. You will be convinced of this when you serve the appetizer to the table with crispy toasts and hot tea.

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

First, the beans need to be sorted out, rinsed well and transferred to a deep bowl. After that, fill it with warm water and leave it alone for a few hours.

Next, tackle the tomatoes. Remove the stalks and cut the skin. Dip the tomatoes in boiling water for ten seconds, then carefully remove them with a slotted spoon. Remove the skin and roll the pulp through a meat grinder.

Transfer the vegetable puree to a large saucepan, add salt, seasoning and sugar.

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

How to close beans with tomatoes for the winter? To do this, you need half-liter cans and tin lids. The dishes must be well rinsed in running water and sterilized. Arrange the finished beans in the jars along the "hangers" and roll them up with a wrench. Previously, you can add one tablespoon of 9% vinegar to each serving. Remember to turn the jars upside down, cover them with a blanket, and leave them at room temperature overnight.

In a couple of days, beans with 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 tastes the same as store-bought ones, many people like delicious tomato sauce, they can pour pasta, buckwheat, soak brown bread in it. Canned beans will also be relevant for making salads, you can take them with you to a picnic, put them on a business trip to your husband, because the beans themselves are very nutritious, and in tomato sauce they are very tasty and not at all fresh.

• white beans - 1 kg;
• fresh tomatoes - 1.5-2 kg;
• table salt - 1.5 tablespoons without a slide (45 grams);
• sugar - 5 level tablespoons (150 grams);
• vinegar 9% - 3 tablespoons;
• vegetable oil - 3 tablespoons;
• ground black pepper - 1⁄2 teaspoon;
• hot peppers and garlic - optional.

Fill the beans with cold water earlier and leave overnight (ideal). If time is running out, you can boil the beans for 60-90 minutes before using them in the preparation.

Since we are cooking legumes in a tomato, let's prepare the juice. There are three options for preparing a fill. The first is to remove the skin from each tomato. This is easy to do by making a cross cut on each, and then pour over with boiling water. Grind 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 part of the seeds. We also used this method. In time it took 20 minutes from and to. I like this option the most, because the consistency of the workpiece turns out to be like that of delicious store beans in tomato sauce. In fact, tomato sauce is most often prepared without seeds or peels.

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

This is the kind of pure tomato juice that comes out. It needs to be boiled for 10 minutes, removing the foam.

Put the prepared beans in the tomato. We use white beans, they will cook faster than red beans. For red beans, you may need more tomatoes because after cooking, its amount will be reduced.

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 unscented refined sunflower oil. You can also use olive oil or corn oil.

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

While the beans are boiling, prepare jars with a volume of no more than half a liter. Wash cans of 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. Put the jars in the microwave, select the maximum power, time 5 minutes. After that, the water must be drained from the cans. The lids must be boiled for 3-5 minutes.

We put hot beans in a tomato in sterile jars and immediately roll them up with turnkey lids or twist.

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

Hold the finished preservation for a couple of days in a conspicuous place to make sure that the lids do not leak and the fermentation process has not begun (lids swelling). After that, you can safely store cans of canned beans in a cool, dark place. You need to get the workpiece in case of emergency preparation of dinner or lunch.

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

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

This recipe is universal, since canned beans can be used as an appetizer, as well as a separate dish or addition to borsch, soups or stews. Most importantly, the dish is prepared quickly and easily. The ingredients are sized for a half liter can and will take 50 minutes to cook.

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

Use green beans for the recipe. It can be either red or white. The grains should be smooth, shiny, free from spots or damage. After purchasing, carefully sort the beans and remove the excess. Pour water over the beans before cooking and let sit for 10 hours. This is best done at night. In the morning you will be able to start further stages of work.

Change the water in the morning, revise all the beans and soak them in cold water for another 5 minutes.

Transfer the soaked beans to the pot. Pour enough water to lightly cover the grains and set the pot on fire. 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 saucepan. It is desirable that he be home. If not, then quickly cook it with 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 appetizer is hot, pour it into a jar and seal. 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 during the day. Then store it in the cool pantry or refrigerator, and open it up for a great snack in winter.

Recipe 7: beans with bell peppers in tomato sauce

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

Tomatoes, which 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 taste may not be suitable for canned beans. Tomato sauce shouldn't be sour, so use fresh tomatoes instead of store-bought pasta.

To cook beans canned in tomato sauce at home for the winter, take note of our step-by-step recipe with photo tips. It will help you navigate the cooking process faster 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 glass
• granulated sugar - 200 gr
• salt - 2 tablespoons
• vinegar 9% - 35 gr

Prepare the required amount of ingredients, and then start peeling them. Peel the carrots and onions first 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 saucepan, where you should also add a little vegetable oil. Send the pot to the stove and cook the mixture for ten minutes.

Take red bell pepper, rinse it in running water, remove the seeds and chop it in mashed potatoes too, adding it to the pan to the carrots and onions. After adding the pepper mixture to the pan, the sauce needs to be boiled for about ten minutes.

Next, you need to chop the tomatoes, after washing them and chopping them in mashed potatoes with a blender. The resulting mixture must also be added to the pan to the rest of the food and cook for another five minutes. Also add salt and sugar to the mixture, stir it thoroughly and turn off the heat.

First rinse the beans thoroughly in a colander, and then soak the beans in cold water for six hours, ideally starting overnight so that the beans are ready for action by morning. After the legumes are infused, you need to drain the water and pour in a new one, sending the beans to boil until boiling for ten minutes.

Pour the already boiled beans into the mixture of vegetables 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 in your cellar or refrigerator for the winter.

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. It goes well with toast and can be a side dish for fish or chicken. This is a very simple recipe that doesn't take a lot of 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 beans, since we only need grains from them. Beforehand, it should be soaked for several hours so that it cooks faster later. You need to cook it until fully cooked.

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

Put the frying pan on the stove and pour in some vegetable oil. As soon as the pan is warmed up, pour the onion. And fry it until golden brown. Therefore, you should stir constantly so that it does not burn.

Then add the carrots and garlic. We continue to stir.

In parallel, you need to make a paste. To do this, slightly cut the tomatoes and send them to 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.

We take Bulgarian pepper. We cut it and take out all the seeds from it. After washing under running water and cut into small cubes.

We pour out our tomato paste to the vegetables, which are fried in our pan. We mix all the ingredients.

Add the bell pepper. Now salt and pepper to taste. There are no specific proportions here, since everyone loves dishes different in taste. You need to stew until vegetables are fully cooked.

When all the components have been cooked and extinguished, they must be laid out in a jar. All ingredients are designed for a 0.5 liter container. After it is washed, you can put all the vegetables in it. You need to spread it in layers. Beans come first, then tomato, then beans again, etc. Add vinegar at the very end.

Now it should be sterilized. To do this, put a saucepan with a little water and put a jar. The water should cover 2/3 of the jar. Sterilization takes 40 minutes. Then we take it out and preserve it. By tradition, we turn over and send our jar to a warm place under a blanket. A few days later, we take it to the pantry. In winter, we open the beans in tomato sauce and enjoy a delicious dish. Enjoy your meal!

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
• Bulgarian 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 to ensure that the beans swell and cook as quickly as possible. Otherwise, it will take more than one hour to cook.

After 12 hours, drain the water from the beans, rinse them and start cooking. You need to cook the beans until cooked, 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 pepper and onion into cubes, and grate the carrots. Add chopped vegetables to beans and mix thoroughly.

If you do not like bell peppers, you do not need to add it. For piquancy, take a few cloves of garlic. It can be grated on a fine grater or finely chopped.

Also add water and tomato paste and start stewing vegetables.

After a while, 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.

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

Place hot beans in sterile jars and roll up.

Recipe 10: beans with peppers and garlic in tomato sauce

This preparation for the winter fits perfectly into the mass of recipes, it can be added to the 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 for cooking, 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 \u200b\u200bsalt - 7 g, sugar - 30 g,
• spices / spices to taste.

Soak the beans in cool water the night before. The night will be enough for the beans to swell and absorb moisture.

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

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

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

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

Now it's time for the beans, put them in the sauce, mix and put them on the overhead fire again, cook for exactly ten minutes. Finally, add fried carrots and fruit vinegar.

Simmer the preparation together with vinegar for several minutes.

All recipes are carefully selected by the site's culinary club

Beans in tomato for the winter

Jars of beans in tomato

A simple recipe for canning beans in a tomato, where beans are taken - white or red and tomatoes (for tomato puree). The rest is salt, sugar, spices and garlic. Very simple, it is done according to the principle of the simplest lecho. I closed it with sterilization to keep it better. However, please note that canned beans are one of the most capricious (along with cucumbers), it happens that the cans explode. The reason for the explosion of cans of beans may be undercooked beans, their variability and mixing of varieties, non-compliance with technology and sterility. So, be prepared that this may happen after a week or 2. And do not be discouraged. Close as many others as possible. And wash the vacated cans, sterilize and close them in them, which will definitely stand well.

Composition and proportions

for 8 cans of 0.65 l (total 5.2 l)

• Beans (red or white dried) - 1.6 kg (2 packs of 800 g each);
• Tomatoes - 4.5-4.8 kg;
• Salt - 4.5 tablespoons;
• Sugar - 6.6-7 tablespoons;
• Spices (I had dried basil and mint - 2 pinches each);
• Garlic - 4-5 cloves;
• Hot bitter peppers (such as chili) - a small piece (optional, if you like);
• Table vinegar - to taste.

Red beans

How to do

Soak the beans

• Soak dried beans overnight or for a day, periodically me water (whenever possible). Beans from the original will increase approximately 3 times, therefore, a lot of water is required for soaking. If it's too hot at home, put the soaked beans in a cooler place.
• After soaking (before cooking), rinse the beans and add fresh water.

Boil beans

• Put the beans in fresh water on the fire, bring to a boil and cook until tender (the beans are soft). Stir occasionally throughout the cooking process. Do not overcook it, otherwise you will get mashed beans. As soon as the beans have become soft and crumbly inside, turn off the heat.

During the cooking process, beans DO NOT SALT (this will greatly lengthen the cooking time). Salt only tomato puree.

Make tomato puree

• Grind: Tomatoes cut into pieces (cutting off the place of attachment of the stalk and damage, if any). Grind everything in mashed potatoes with a blender or in a food processor (or pass through a meat grinder).
• Add spices and salt-sugar: add salt, sugar, finely chopped garlic and hot peppers to the tomato puree, sprinkle with basil and mint.

Boil beans in tomato

• Put the beans in a bowl with tomato puree (I had 7 liters) (transfer from the pan with a spoon full of holes). Add 2-3 cups of decoction from beans (pre-salt it to taste). Stir, bring to a boil and cook for 20 minutes over medium heat, stirring occasionally. Add table vinegar to taste.
• Arrange the beans in prepared jars (not reaching the neck 1 cm), cover with prepared lids (do not close, just cover). Take small cans (0.4 - 0.8 liters), to open later and eat everything in one go.

Sterilize

• Line the sterilization pot with a clean napkin or cloth (so that the jars do not slip), install the jars. Pour hot water over them. Bring to a boil and sterilize cans of beans - 0.5 - 10 minutes, 0.65 l - 12 minutest, 0.8 l 14-15 minutes.
• Remove the finished beans from the water, without moving the lids, and close. Turn upside down and wrap. Leave in this position until cool. Return the cans to their original position and store in a dark, dry and cool place (if it is hot at home, and just in case, it is better to store in the basement or refrigerator, the beans are capricious, in the cold it is safer).

Cans of beans

Canned Homemade Beans in Tomato

Soak the beans in advance
Tomatoes
Chop the tomatoes

Grind tomato slices in mashed potatoes with a blender
Puree from tomatoes (unpeeled, with skin), chopped with a blender
Transferring beans to tomato puree

You also need to add 1-2 cups of bean broth
We transfer the finished beans in tomato into a jar, cover with a lid and sterilize
Cover the jars with lids

Jars of red beans in tomato
The jar of beans is ready!
Jars of beans

Homemade canned beans

From 1.8 kg of white beans and 4 kg of tomatoes, 15 half-liter jars (7.5 liters) were obtained.

Bag of white beans
Tomato puree
Combine boiled beans with sauce

Beans in tomato sauce in a cooking bowl
Fill the jars with beans and sauce. Cover up and start sterilizing
Jars of ready-made beans

Ready-made jars of beans

Mint and basil go well with beans and tomatoes. If there are no dried ones, you can take 3-4 fresh branches (pick off the leaves and cut them).

Instead of mint and basil, you can use allspice or ground black or hot red pepper.

You can add more hot chili peppers (if you have a chopped pod) if you like hot peppers.

How many tomatoes to take for beans

I did and in the proportion of 1 kg of beans 2 kg of tomatoes, and 3 kg of tomatoes (there will be more sauce). For those who find it more convenient to count products per 1 kg of beans, I give the proportions:

The proportions of beans in tomato per 1 kg of beans

• Dried beans - 1 kg;
• Tomatoes - 2 kg (or 3 kg);
• Sugar - 1.5 tablespoons (or 2 tablespoons and 1 teaspoon, if 3 kg of tomatoes);
• Salt - 1 tablespoon (or 1.5 if 3 kg of tomatoes);
• Basil and mint - pinch each;
• Garlic - 3 cloves (as much as possible, to taste);
• Hot hot pepper - a little ground or a piece of pod;
• Table vinegar - to taste.

Recipe with a different dressing (with carrots and apples)

5.5 liters

• Beans - 1.6 kg;
• Tomatoes - 3.7 kg;
• Carrots - 1 large (400-450 g);
• Apples - 2 pieces;
• Salt - 4 tablespoons (+ for salting carrots);
• Sugar - 6.5 tablespoons;
• Dried and dried mint basil - 2 pinches each;
• Garlic - 5-6 cloves;
• Bean broth (water from the beans) - 3 cups;
• Vegetable oil - 1/2 or 2/3 cup;
• Table vinegar - to taste.

Do it all the same. Just for the sauce, grate the carrots on a fine grater and simmer in oil (10 minutes, until softened), then salt. Peel and seed apples, cut into pieces and grind in a blender together in tomatoes.

Rub the carrots on a fine grater
Simmer carrots in oil, stirring occasionally
For 7-8 liters a bowl of beans in a tomato, you only need 2 apples

Cut tomatoes and apples into small pieces
Tomatoes, apples and carrots
Add spices, salt, sugar and garlic to the puree

Already in the 5th century BC. e. the inhabitants of Mexico and the American continent cultivated plantations of beans. Columbus brought the seeds of legumes to Europe, but the culture was grown then only as an ornamental climbing plant. They also ground it into flour and made face whitewash.

Only towards the end of the 17th century, the French physician Geoffroy explained in his writings the beneficial properties of this plant, and mankind finally "tasted" the beans. The product came to our country in the 17th-18th centuries under the appropriate name - French beans.

Benefit

The value of the product is due to its rich chemical composition. In addition to protein, it differs in the following substances.

• Vitamins. E, PP and almost the entire spectrum of the B-group. They are necessary to ensure the transmission of nerve impulses, the production of a sufficient amount of hemoglobin, visual acuity, the beauty of the skin, hair and nails, the regulation of blood sugar and cholesterol levels, and the strengthening of the walls of blood vessels.
• Macronutrients. Potassium, calcium, phosphorus, silicon, sulfur, sodium, chlorine, magnesium. They are important for bones, heart, nervous system, metabolic processes.
• Microelements. Iodine, iron, fluorine, chromium, zinc, cobalt, copper, manganese, selenium. At the same time, the concentration of iron in 100 g of the product is almost 33% of the daily human requirement.
• Amino acids. Replaceable and irreplaceable. Without them, the process of synthesis of proteins and hormones is impossible. Amino acids fight cell aging, strengthen the ligamentous apparatus, maintain elasticity of the skin and blood vessels, normal brain function and fertility in both sexes.

Beans are rich in soft fiber. On the one hand, this is a plus, since it lingers in the stomach for a long time and provides a prolonged feeling of satiety. On the other hand, such fibers provoke gas formation in the intestines. Therefore, it is also not worth getting too carried away with legumes - one serving a day is enough.

Product selection and preparation

There are three tips to keep in mind when preparing for canning legumes.

1. Variety. White beans cook faster, taste softer and are more suitable for use in first courses. Red - has a denser structure, therefore it takes longer to cook, retains its shape better and looks more attractive in main courses, salads, as a side dish.
2. The size . The beans should be about the same size. Otherwise, the small ones will cook faster and turn into porridge, while the large ones will just reach the desired condition.
3. Soaking. This is a mandatory item. Raw beans contain toxic substances and must be removed. Soak white beans for at least six hours, colored beans for at least eight hours.

Never salt legumes at the beginning of cooking - the product will become tough and tasteless. Add salt five to ten minutes before the end of cooking.

A selection of recipes

There are not so many ways to prepare beans in grains: you can roll them up in your own juice, with herbs or vegetables, in tomato sauce. The most common recipes are described below.

In tomato sauce

Ingredients:

• red beans (can be replaced with white) - one glass;
• tomatoes - four pieces (medium size);
• sunflower oil - 50 ml;
• vinegar 9% - 10 ml;
• sugar - 10 g;
• salt - 15 g.

Step by step

1. Fill the beans with cool water overnight.
2. Boil.
3. Place the tomatoes in a colander.
4. Pour boiling water over.
5. Peel.
6. Grind in a convenient way.
7. Boil the resulting tomato sauce.
8. Enter everything except the beans.
9. Boil again.
10. Add boiled beans.
11. Cook for half an hour over low heat.
12. Pour into sterile jars and roll up.

The cooking time of the beans depends on the variety. To check the readiness, remove the beans from the pan and press down with a spoon: crushed easily - ready.

With vegetables

Ingredients:

• beans (any) - three glasses;
• tomatoes - 1.5 kg;
• onions - 0.5 kg;
• sweet peppers of any color - 1 kg;
• vegetable oil - 100 ml;
• salt - two tablespoons;
• vinegar 9% - 50 ml;
• sugar - 200 g

Step by step

1. Soak the beans until morning.
2. Cook until tender.
3. Cut carrots, onions and peppers into small pieces.
4. Turn in a meat grinder.
5. Place with butter in a large saucepan and simmer for about ten minutes.
6. Scald the tomatoes and remove the skins.
7. Also crank in a meat grinder.
8. Add tomato puree and loose ingredients to a common saucepan.
9. Simmer for another quarter of an hour over low heat.
10. Add boiled beans.
11. Simmer for 45-50 minutes under the lid.
12. Add vinegar five minutes before cooking.
13. Roll up in a sterile container.

You can make borsch dressing. For 1 kg of legumes, take a pound of beets, bell peppers and onions, half a glass of tomato paste and vinegar, a glass of sunflower oil. Boil the beans soaked overnight, chop the vegetables, mix everything and simmer for about half an hour. Add salt and vinegar at the end.

In its own juice

Ingredients:

• beans (any) - 0.5 kg;
• water - four glasses;
• salt - two tablespoons;
• sugar - two tablespoons;
• vinegar 9% - 2.5 tablespoons.

Step by step

1. Soak the beans for at least eight hours, preferably overnight.
2. Drain the water.
3. Rinse the product under the tap.
4. Pour four glasses of fresh water over.
5. Add sugar and cook, covered for about an hour. (You need to cook on low heat and always with the lid closed so that the water evaporates as slowly as possible. You cannot add water during the cooking process. If you wish, you can add bay leaves or black pepper to your taste).
6. Add the salt and vinegar five to seven minutes before the end.
7. Arrange the beans in washed jars, cover with lids and send them to sterilize for 20 minutes.

You can do without sterilization. Then the banks will need to be prepared in advance: rub the container from the inside with baking soda, rinse thoroughly and sterilize in a convenient way.

With tomato paste

Ingredients:

• beans (any) - 1 kg;
• carrots - three large root crops;
• two onions;
• tomato paste - half a glass;
• vegetable oil - half a glass;
• sugar - 10 g;
• salt - 10 g;
• water - four glasses.

Step by step

1. Soak the beans overnight.
2. Rinse under the tap.
3. Pour four glasses of water, add sugar.
4. Simmer for ten minutes, covered.
5. Grate the carrots, chop the onion at random.
6. Fry in vegetable oil.
7. Pour a ladle of bean broth to the vegetables, add tomato paste.
8. And boil for five to ten minutes.
9. Combine both masses and salt.
10. Boil over low heat for another ten minutes.
11. Divide into jars.
12. Cover with lids.
13. Sterilize in a large saucepan for at least 25-30 minutes.
14. Roll up the lids and cool the cans under the covers.

A simpler recipe: Take 0.5 kg of beans and half a cup of pasta. Soak the main ingredient overnight and then boil until tender. Mix the pasta with one and a half glasses of water, add the legumes, salt to taste and simmer for half an hour, covered over low heat.

With greens

Ingredients:

• beans (any) - 1 kg;
• tomatoes - 1 kg;
• dill and parsley - two large bunches;
• salt - half a glass;
• ground black pepper - to taste.

Step by step

1. Soak the beans overnight.
2. Boil until tender.
3. Scald the tomatoes and peel them.
4. Grind with a blender or meat grinder.
5. Chop the greens not too coarsely.
6. Combine all ingredients in a large saucepan.
7. Divide into clean jars, cover and sterilize for about an hour and a half.
8. Roll up the covers.

Can be sterilized in a household autoclave. In this case, leave 2-3 cm of free space under the covers, and roll up the covers with a key. The cooking time will be reduced to 40-60 minutes, depending on the size of the container.

You can make beans in a tomato with a wide variety of vegetables. Usually onions, carrots, peppers are added, all this is sauteed, then stewed. Here is the simplest recipe for beans, spices and tomatoes, nothing else is put in the jars. This preparation is an excellent independent snack, as well as a wonderful ingredient for borscht. I just have twisted tomatoes, I wanted to make a thick sauce, but you can also use pure juice as you like. Pour the beans with water the day before, after 8-12 hours, boil until tender, but do not overexpose. The beans must remain intact. In this recipe, a red variety, you can take white beans, they are softer.

Ingredients:

• 1 kg of dry beans;
• 6-7 liters of tomato juice or twisted tomatoes;
• 1 tsp vinegar;
• 150 g sugar;
• salt, red pepper to taste.

Cooking method

• The recipe is basic. You can add any vegetables to your taste, even eggplants. But usually these are onions, carrots, peppers, which are pre-fried in oil, then laid along with the beans and also boiled.
• If the tomatoes are yellow, pink, or just not very bright, then you can add a little beet juice to the sauce.
• Together with tomatoes, you can grind red bell peppers, the filling will turn out to be very fragrant, thick. Chili pods are added for the hot sauce.

Delicious beans in tomato juice for the winter are obtained according to this recipe! I got this recipe from my mom. True, as always, lately I have to divide the whole number of ingredients by two. Previously, families were larger and more procurements were required. Now I make blanks more for variety than out of necessity, and even then, only that which I love very much. Although I still remember the days when my mother did the calculation of products per recipe in kilograms, and back pain from the fact that all these products had to be peeled, cut, and fried.

You can, of course, buy beans in tomato juice at the store. And you can make such a blank yourself. Such a blank is good in itself - like a snack on bread, and it is also suitable as a side dish, and I sometimes use it for bean soup.

We will prepare products for cooking beans in tomato juice for the winter according to the list. From this amount of products, 4 half-liter jars of beans are obtained. I did half a portion, at the exit - 2 half-liter jars and another 100 g - "to try".

Soak the beans in cold water overnight. In the morning, salt the water and boil the beans in a saucepan with boiling salted water until cooked. Cooking time depends on the type of beans, but on average 40-50 minutes.

While the beans are being cooked, cut the tomatoes with a cross - at the top, shallow, only the peel. Pour boiling water over the tomatoes and let them stand in boiling water for about 7 minutes. Peel the tomatoes and cut the tomatoes into small cubes.

Put the tomatoes in a saucepan and simmer for 20 minutes, until they are very soft and turn into thick tomato juice.

Add beans to tomato juice, drain the liquid in which it was cooked.

Chop the onion and garlic as small as possible and fry in a small amount of vegetable oil until soft.

Put the fried vegetables in a saucepan for the beans.

Grind allspice and bay leaves in a mortar.

Add spices, salt everything to taste.

IMPORTANT: If your tomatoes are sour, add a little sugar to get the right flavor balance.

Cook the beans in tomato juice for another 15 minutes. 5 minutes before the end of cooking, pour in the vinegar.

We distribute the ready-made, still hot beans into half-liter sterilized jars. This is the most optimal amount to consume at a time. We twist the jars with lids, turn them upside down and wrap them in a blanket. We leave it like this until it cools completely, and then we send it to a cool storage room.

Beans in tomato juice are ready for the winter! It's great to open such a jar in winter and eat it cold with bread, or serve it hot as a side dish to the main course.

Enjoy your meal!