Beans are used as an ingredient in a wide variety of dishes, but they can also be canned as a stand-alone snack. One of the most delicious is considered to be beans in a tomato for the winter. It can be prepared according to a wide variety of recipes.

One of the most delicious snacks is considered to be beans in a tomato for the winter.

The classic canning of beans does not involve a lot of ingredients. A delicious dish can be prepared with just 6 products:

• 650 milliliters of water;
• a pinch of black pepper (ground);
• half a tablespoon of salt;
• a full dinner spoon of sugar;
• 225 grams of tomato paste;
• 800 grams of white beans.

How canning takes place:

1. The beans are washed, soaked for 10 hours (during this period, you need to change the liquid 3 times), and then filtered through a colander, washed and boiled until half cooked.
2. In a separate container, water is mixed with tomato paste, salt, pepper and sugar.
3. The sauce is mixed with the beans, sent to the stove and brought to a boil. Then the beans should be simmered over low heat for about 2 hours.
4. The prepared snack is laid out in sterilized jars, sealed with a key for conservation, turned over, insulated and left for 2 days.

The seam will be fully ready for use in 2 weeks. During this time, the beans will become saturated with tomato flavor and acquire a soft, delicate texture.

Bean salad for the winter (video)

With vegetables for the winter

Beans go well with various vegetables, so many housewives add additional ingredients to the preparation, for example, onions, carrots, bell peppers, zucchini. Also, preservation can differ in the use of the main ingredient: for example, the beans can be either regular or asparagus.

Eggplant caviar recipes for the winter

Asparagus beans with carrots

Carrots give bean preserves a crisp texture, making them a great snack on their own as well as a cooking ingredient.

For cooking you need:

• 2 kilos of asparagus beans;
• 1 kilo of onion;
• 1 kilo of carrots;
• 1 tablespoon tomato sauce
• 200 grams of tomato paste;
• some favorite spices;
• 1 tablespoon sugar
• 1 bunch of parsley.

How to cook:

1. The pods are sorted out, washed, cut into strips.
2. 1 glass of water is poured into a saucepan, the liquid is put on fire, brought to a boil.
3. Then the beans are poured into boiling water.
4. Carrots, washed, peeled, grated for Korean salads.
5. The onion is peeled, cut into half rings.
6. Prepared vegetables are poured onto the pods, seasoned with sauce, tomato paste and spices.
7. Everything is mixed, stewed for another 10 minutes, sweetened, mixed with chopped herbs, cooked for another 2 minutes.
8. The salad is laid out in sterilized jars, sealed, put on the lid and insulated.

If there is a desire for a spicy snack, onion rings should not be boiled, but simply scalded with boiling water.

Monastic home preparation

Another delicious recipe for a bean snack in a tomato is monastery style.

For this you need:

• 2 cups beans
• 500 grams of carrots;
• 3 paprika pods;
• 4 onions;
• 1 head of garlic;
• 6 dinner spoons of tomato paste;
• 800 grams of frozen corn;
• 3 branches of parsley;
• 3 branches of cilantro;
• 0.5 cups of sugar;
• 0.5 cups vinegar;
• 3 tablespoons of salt;
• 1 dessert spoon of ground black pepper;
• 1 glass of butter.

Canned beans are made using the following technology:

1. The beans are soaked overnight, reclined in a colander, and boiled for 40 minutes.
2. The corn is thawing.
3. Carrots are washed, peeled, grated for Korean salads.
4. The pepper is washed, peeled, cut into strips.
5. The onion is freed from the husk, cut into half rings.
6. Greens are rinsed, dried, chopped with a knife.
7. Tomato paste, onion rings, peeled garlic cloves, black pepper are chopped in a blender.
8. The boiled beans are transferred to a clean saucepan, filled with oil, vinegar, and sprinkled with salt and sugar.
9. The mass is brought to a boil, mixed with tomato sauce and paprika. The mixture is mixed and stewed for another 5 minutes.
10. Corn, carrots are transferred to the workpiece, everything is brought to a boil and removed from the fire.
11. A hot snack is laid out in sterilized jars.
12. Further, the containers must be closed with a preservation key.

Chilled pickled beans in jars - upside down and wrapped in a warm towel. This appetizer goes well with meat and cereal side dishes.

Italian spicy salad

Home-made Italian beans in tomato sauce have a spicy spicy taste.

How to pickle cucumbers: 5 step by step recipes

To prepare it you need:

• 500 grams of red beans;
• 400 grams of tomato paste;
• 1 large onion;
• 1 dessert spoon of salt;
• 5 garlic cloves;
• 3 branches of basil;
• some olive oil.

How to cook beans with vegetables in Italian:

1. The beans are washed, moved over, soaked for 4 hours.
2. The beans are reclined in a colander, filled with 3 liters of water, mixed with salt and cooked for 2 hours.
3. The onion is peeled, cut into small pieces.
4. The garlic is peeled and passed through a press.
5. Fry onions and garlic in olive oil for 4 minutes.
6. The beans are mixed with tomato paste, basil, onion and garlic mass. The mixture is simmered over medium heat for 20 minutes.
7. The hot workpiece is transferred to sterilized containers and sealed. In order to preserve the freshness of the workpiece as long as possible, it must be pasteurized: for this, a hot jar must be wrapped in a warm blanket and left in this state for 2 days.

It is best to use such a blank as an ingredient for salads or as a side dish for second courses of meat.

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. The stores sell a huge amount of canned beans and a good part of them is prepared in tomato sauce. But it is very difficult to find really tasty beans in a tomato 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 tablespoons
• spices are my favorites, 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 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 turns out to be 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 to cook it is as easy as shelling pears. 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 tablespoons
• 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 tougher.

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 using 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.

Bon Appetit!

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

I propose to preserve a very necessary preparation 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 you to get beans in a tomato for the winter, like 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.

Then, 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 container. 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, stirring occasionally 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 are completely cool. 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 jars and seal.

Beans in a tomato are ready for the winter.

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

Homemade vegetable preparations are always a success in the cold season. Cooking beans in a tomato for the winter is a great 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. Then 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 the key. 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 make 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 your husband on a business trip, 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 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 a delicious store-bought 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. The beans can now be boiled. 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 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 into 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 a tomato for the winter will also 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 to make vinaigrette.

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

This recipe is universal, since canned beans can act as an appetizer, as well as a separate dish or addition to borscht, 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, revisit 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 put the pot on the 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, cook it quickly 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 ahead of time. 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 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 a standalone 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 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 overnight so that the beans are ready for action by morning. After the legumes are infused, it is necessary 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 ones, 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.

Peel 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 quickly remove the skin from the tomatoes. After that, beat them in a blender until smooth.

We take Bulgarian pepper. We cut it and get 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 that are 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 it over and send our jar to a warm place under a blanket. A few days later, we take it to the closet. In winter, we open the 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 nevertheless, 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 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 water from 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 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. And for piquancy, take a few cloves of garlic. It can be grated 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 the 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 ​​salt - 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 at random, do the same 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 greens 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 the fried carrots and fruit vinegar.

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 a low-calorie, hearty and nutritious preparation, then stop on beans in a tomato for the winter.

Beans in tomato for the winter - a recipe

While the season for inexpensive and sweet tomatoes is not over yet, use this natural bean harvest recipe. 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 you close the beans in a tomato for the winter, you need to prepare them in the same way as if you were just going to add them to the stew. That is, the night before cooking, the legumes are soaked, and the next day they are boiled until soft, not forgetting to salt the water towards the end of cooking.

Then prepare the tomatoes. Cut the skin on the fruit, pour boiling water over them and remove it. Twist the remaining pulp or beat until puree, pour into an enamel bowl and place the sauce over medium heat. Don't forget laurel, pepper, salt and sugar. After adding the spices, mark for about half an hour and cook the sauce, stirring occasionally.

When the cooking time is over, add the beans and boil everything together for another 10 minutes. This time will be enough to rinse the soda cans well and scald them. Spread the beans in the tomato without vinegar for the winter in clean jars, cover, sterilize in any way you prefer, and roll up.

Green beans in tomato for the winter

Crispy asparagus (string) beans in a sweet and sour marinade are an excellent addition to cold snacks and an assortment of homemade pickles. Such beans are prepared 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

Preservation of beans in tomato for the winter begins with sterilization of cans. While the jars are in the water bath, start preparing the marinade. Combine water with sugar, vinegar and salt, add tomato paste and leave to boil. Blanch the peeled beans separately. Arrange the beans in sterile jars and cover with hot marinade, then roll up immediately.

Leave the jars inverted until they cool completely, then store.

Canned beans in tomato with vegetables for the winter - a recipe

Legumes can be supplemented with a standard vegetable platter of tomatoes, onions and carrots. If you want to make the preparation sharper, then supplement it with mustard seeds and hot pepper pods. The composition of vegetables within the recipe can be varied at your discretion, adding any seasonal fruits: zucchini, bell peppers, eggplants.

Beans are not only very healthy, but also delicious when cooked and served properly. is a part of many dishes and salads, it can be used to make soup, garnish for meat dishes and even pate. Therefore, a jar of canned beans should always be prepared for future use by every housewife. Cooking such a blank is not difficult.

The beans also have a drawback, however, the only one: it causes excessive gas formation. To eliminate the unpleasant consequences from its use, it is recommended to add savory or mint to the water during cooking.

A selection of recipes for blanks of beans in tomato for the winter.

1 kg of soft-ripened split beans;

300 g carrots;

200 g of onions;

100 ml tomato paste; for pouring 1 liter of water;

1 teaspoon of salt and sugar;

100 ml of vegetable oil;

Ground black pepper and red paprika to taste.

Pour the peeled beans with water so that it is 2-3 fingers higher than the surface of the beans.

Put sugar and salt (do not forget - based on 1 liter of water), bring to a boil and cook under a closed lid for 5-7 minutes. Wash and peel the carrots and onions, finely chop and sauté in vegetable oil until golden brown.

Drain the broth from the beans directly into the skillet with carrots and onions, add the tomato paste and simmer for another 5 minutes. Then add the beans, pour in the vegetable oil, and simmer for another 10 minutes. Add spices to taste, stir and fill 1/2 liter cans. Sterilize for 20 minutes. Spicy lovers can add garlic and bell peppers to this preparation.

700 g fresh beans (beans);

0.5 kg of onions, carrots, sweet peppers;

1 head of garlic;

3-4 peas of black pepper;

2 tbsp. tablespoons of salt;

1 tbsp. a spoonful of sugar;

1 liter of tomato juice;

200 ml of vegetable oil;

100 ml vinegar 9%.

Boil the beans until half cooked. Wash and peel vegetables. Cut the onion into half rings, pepper into strips, grate the carrots on a coarse grater. Combine with the beans, add the rest of the ingredients, except the vinegar, mix. Bring to a boil, then reduce heat to low and simmer for 1 hour. Pack the hot salad in sterilized jars, roll up.

"Vegetable salad with beans":

I would like to draw your attention to the following, whoever likes can make their own juice from scrolled tomatoes instead of tomato paste, but I prefer tomato paste, natural, industrial production, with it, it turns out a more piquant taste.

From this number of vegetables, about 3.5 liters of salad was obtained.

Italian spicy beans in tomato sauce

In order to cook and preserve beans according to this recipe, you will need:

• 0.5 kg beans (red)
• 400 g tomato paste or
• large onion
• 1 tsp salt
• 4-5 cloves of garlic
• basil
• olive oil

Preparation

Rinse well and soak the beans for 3-4 hours, or longer. When the beans are ready to cook, pour three liters of water over them, add salt and cook for one and a half to two hours.

Chop the onion finely and chop the garlic as much as possible. Fry the onion and garlic in olive oil until golden brown, 3-4 minutes.

Now the cooked beans should be mixed with tomato paste or chopped tomatoes, basil, fried onions and garlic, placed in a saucepan and simmer for 15-20 minutes.

The finished mass can be rolled into pre-prepared sterilized jars. These beans will perfectly complement any salad and are perfect as a side dish.