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

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

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

Required ingredients:

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

Cooking method:

1. 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.
2. Pour tomato juice with pulp into a bowl, add a little water.
3. 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.
4. 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.
5. 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.
6. Place the finished dish in a sterilized container and roll up. Cool. Store in a dark, ventilated area.

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

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

Beans in tomato (video)

Beans canned in their own juice

Excellent as a salad component of winter dishes.

Ingredients:

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

Excellent as a salad component of winter dishes

What to do:

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

Store in a cool place.

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

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

Required ingredients:

• Beans – 1kg;
• Borscht beet – 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:

1. 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.
2. Pour oil into a bowl, fry the onion until golden brown, add beets, tomato paste, and sugar. Sauté the vegetable mixture for at least 15 minutes.
3. 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.
4. Carefully place the vegetable mixture into sterilized jars and quickly seal.
5. 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:

1. Soak the main ingredient in hot water for five hours. Wash the vegetables, sort them, remove any damage, cut them into cubes. Meat in thin strips.
2. Fry the meat in a deep bowl in oil, add vegetable ingredients there, fry for 20 minutes. Close the lid.
3. 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.
4. Dilute the mixture with tomato paste diluted with a small amount of boiled water. Continue simmering for another 15 minutes.
5. Add spices and vinegar to the dish 7 minutes before removing from heat.
6. 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:

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

It is better to store in cold conditions.

1. 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.
2. Do not add salt to the beans during the initial cooking process. Salt prevents them from boiling, making them oaky to taste.
3. Cook the beans over moderate heat only. Intensive evaporation deprives the product of nutrients.
4. 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.
5. The product can be preserved in clean conditions. Keep in mind that it is not resistant to sudden temperature changes. Therefore, with careful wrapping, hot preservation allows you to preserve the taste and nutritional qualities of the dish through a gradual decrease in temperature.

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

Beans in tomato sauce with vegetables (video)

Beans are tasty and very healthy for our body. It can easily replace meat in our diet, because... rich in protein. This is why beans are highly valued among vegetarians.

But there is one small drawback to beans, like all legumes, it causes gas formation in a person’s stomach. What to do? And everything is simple, when cooking, add a little baking soda or mint (thyme), literally a few leaves, to the water. Here is a little secret that you must take into account when working with beans.

Ingredients for cooking beans in tomato sauce:

• beans – 1 kg (dry),
• tomato paste (proven product!) – 5 tbsp. spoons,
• water – 0.75 ml,
• ground black and red pepper, ½ teaspoon each (you can add more red pepper for piquancy),
• granulated sugar – 2.5 tbsp. spoons,
• salt – 1 dessert spoon,
• bay leaf 1-2 leaves,
• black peppercorns, optional (I did without it),
• vinegar essence (70%) – 1 teaspoon.

Recipe for beans in tomato sauce

First, sort and rinse the beans. Then put it in a saucepan and fill it with water so that the water is 5 cm above the beans. No need to add salt! Cook the beans for 1-1.5 hours. But I cook the beans in a pressure cooker, where the cooking time is reduced to 40 minutes.

The beans should not turn into porridge after cooking; they should retain their shape, i.e. cook it until half cooked.

After cooking, drain the water from the container and set the beans aside.

Pour the required amount of water into a deep saucepan and add salt and granulated sugar.

Then add spices, ground black and red pepper and bay leaf. Place the pan on the fire and bring to a boil.

Add tomato paste, the quality of which you are completely sure of. You can also use ripe tomatoes, which must first be minced and boiled until thick. Bring the sauce to a boil again and pour vinegar into the boiling sauce.

Pour boiled beans into the resulting hot sauce (without the liquid in which they were cooked). Stir and cook over medium heat for 15-20 minutes after boiling.

Beans are tasty and healthy in any form, so it is worth making canned food from them for the winter. Beans in tomatoes rolled into jars for the winter are suitable for preparing dietary, vegetarian and regular dishes. It can be served as a cold appetizer, added to soups, and used as a side dish for cutlets, meat and poultry. Popular recipes include white and red beans, green beans and broad beans. When choosing pods, you should give preference to those that are no longer than 9 cm, and the grains should be shiny and free of mold.

According to all the given recipes for winter preparations, beans in a tomato can be preserved without sterilization, but you must first thoroughly steam the jars and lids. You need to boil the mass well, and if it turns out to be too thick, you should add a little water.

Recipe with vegetables

Canned beans with sweet peppers are a ready-made second course with excellent taste. It is eaten cold or warmed. The salad is suitable for those who are on a diet or fasting, and is good as a complement to meat stew.

For 4 liter jars you need to take:

• 600 g white onions;
• half a kilo of carrots and sweet peppers;
• 450 ml vegetable oil;
• 2 kg of red tomatoes;
• 2 tbsp. l. granulated sugar;
• 50 g table salt;
• 5 tsp. acetic acid;
• 1 kg of bean grains;
• 2 large heads of garlic.

According to this recipe, preparations for the winter can be made with tomato paste: the taste is no worse than with tomatoes.

Cooking should be done in a certain order. The day before you wrap the beans in a tomato sauce with vegetables, you need to soak the beans for 10 - 11 hours. Immediately before cooking, drain the water and place on the fire to cook the beans.

Peppers, carrots, onions and garlic are peeled and washed. Grate the carrots on a coarse grater. The onion is cut into neat rings, the pepper into strips no more than 5 mm wide. Garlic is crushed in a garlic press. Tomatoes are immersed in boiling water for a few seconds, then removed and peeled.

Using a blender, grind to make a puree. Place all vegetables, except beans, in a saucepan, bring to a boil, reduce heat and simmer in their own juice for 20 - 25 minutes. Add beans, having prepared them in advance, chopped garlic, oil, essence, salt, sugar and simmer for another 15 minutes.

Distribute so that the jars contain both a thick mass and liquid, then cover with lids and roll up.

Spicy snack

According to this recipe, white, red or multi-colored beans in tomato sauce are covered with spices for the winter. The preparation is consumed cold or heated, as an independent dish or side dish.

Product composition:

• bean grains - 2 cups;
• carrots - 3 pcs. large;
• red sweet pepper - 3 pcs.;
• medium-sized onions - 4 pcs.;
• tomato puree - 6 large spoons;
• frozen corn - 800 g;
• cilantro and parsley - 1 bunch each;
• vinegar - 100 g;
• sugar - 0.5 faceted glass;
• salt - 3 tbsp. spoons with a small slide;
• ground red pepper - 1 tbsp. spoon;
• ground black pepper - 1 teaspoon;
• vegetable oil - 1 glass.

Preserving beans in tomatoes step by step:

1. The beans are filled with water and left overnight, the next morning the water is changed, put on fire and boiled for 40 minutes.
2. The corn is defrosted.
3. Peppers and carrots are chopped into strips.
4. The onion is cut into rings (a baked onion will do instead of a fresh one).
5. The greens are finely chopped.
6. Place tomato puree, onion, chopped cilantro and parsley, hot pepper, onion and garlic into a blender container, grind everything until smooth.
7. Place the beans in a steel pan, add vinegar, sugar, salt, and bring to a boil.
8. Add sweet peppers and tomato sauce there, boil for 5 minutes (a little longer) from the moment of boiling.
9. Add corn and carrots and boil for another 5 minutes.

The finished appetizer is placed in glass jars along with the gravy. The container must first be steamed in the oven. The jars are covered with metal lids, sterilized for half an hour and rolled up. Here is how they respond to this recipe on the forums: “We can preserve bean snacks with vegetables for the winter in large quantities. The taste is the same as before in the store, by spring everything is eaten.”

Classic way

The main thing in this recipe is to maintain the proportions, then you will get canned goods for the winter just like they were in the store before.

For 3 servings you need to take:

• 0.6 l of water;
• 0.5 tsp. ground red pepper;
• 0.5 tbsp. l. coarse salt;
• 1 tbsp. l. Sahara;
• 250 g of tomato;
• 800 g white beans.

Cooking process:

1. Canning beans in a tomato begins by preparing the beans, filling them with water and leaving them overnight.
2. In the morning, drain the water, pour in new water, and boil until half cooked.
3. To make the filling, add water to the tomato in a ratio of 1 to 3.
4. Add salt, sugar and pepper to taste.
5. Pour everything into a saucepan with beans, let it boil and boil for 2 hours. If the beans become soft, they are cooked.

Place the mixture into jars and close the lids. Preservation, which is prepared according to all the rules, is stored for several months. Similarly, we cover the beans for the winter in tomato paste: the taste is delicious.

Lecho with tomato and stewed vegetables

There are recipes in which beans in a tomato can be closed for the winter without sterilization. This is one of them. Tomatoes make the dish not only tasty, but also rich in vitamins.

Product set:

• red tomatoes - 3.5 kg;
• sweet pepper - 1.5 kg;
• beans - 0.5 kg;
• salt - 60 g;
• granulated sugar - 200 g;
• vegetable oil - 200 g;
• vinegar 9% - 200 g.

Preparation:

1. Wash the beans and soak overnight in water.
2. In the morning, change the water and boil the beans until tender.
3. Make a cut in the skin of each tomato, place the fruit in boiling water for 1 minute, remove, peel and puree.
4. Boil the puree for 10 minutes.
5. Add washed and chopped peppers, cook for another 15 minutes.
6. Add butter, salt, sugar and beans, boil for 10 minutes.

Final stage: pour vinegar, marinate over low heat for 5 minutes. Place into jars and seal. Store canned beans in tomatoes in a cool place.

Beans in tomatoes for the winter- This is an excellent appetizer that you can serve on the dinner table in combination with porridge, meat and fish dishes. There are many different variations of this type of twist. We offer you a choice of some of them.

Recipe: beans in tomato for the winter

Soak 1.5 kg of legumes in water for a couple of hours, then drain the liquid, pour in fresh liquid and transfer to the stove, boil without adding salt. Chop a couple of onions into pieces and fry in vegetable oil. Prepare 1 kg of tomatoes, wash them, pour boiling water over them, peel them, boil them, add salt. Place onions, beans, and various spices in a saucepan, boil, pour in acetic acid, and pack into clean jars.

How to cook beans in tomato for the winter

You will need:

Tomatoes – 2.2 kg
- hot pepper pod – ? PC.
- spices
- bay leaf – 2 pcs.
- salt - ? tsp
- beans – 1 kg
- granulated sugar – 3 tsp.

Cooking steps:

Wash the beans, soak them in water for three hours, pour them after soaking into a large saucepan, pour in 4 tbsp. water. Add sugar, salt, place on the stove, set high heat, stir frequently. Boil for half an hour after boiling, drain in a colander. Prepare tomato sauce: scald the tomatoes with boiling water, peel them, crush the tomatoes, grind them through a meat grinder or food processor, or grind them on a sieve. Mix the boiled beans with tomato paste, place them in a separate bowl, add spices, and place in sterile containers.

You will like it too.

Delicious beans in tomato for the winter.

Ingredients:

Beans – 5 tbsp.
- sweet pepper – 1 kg
- onion – 1 kg
- carrot - ? kg
- granulated sugar – 0.5 tbsp.
- sunflower oil
- salt - a couple of tablespoons
- acetic acid - 4.5 tbsp.
- tomato juice – 2.5 l

Cooking steps:

Soak the legumes, let them stand for 24 hours, and in the morning boil them on the stove for about 40 minutes. Chop the vegetables and grind in a meat grinder. Place vegetables, sunflower oil, sugar, and salt in a saucepan. Let cook for 60 minutes. As soon as cooking is complete, add vinegar, distribute into jars, and seal.

How do you like these?

Beans in tomatoes for the winter quickly.

Soak 1.5 kg of legumes for several hours, then boil. Under no circumstances should the beans be overcooked - be sure to monitor their degree of readiness. Cut 0.5 kg of carrots and fry with butter. ? Fry kg of onion for 5 minutes. In a wide bowl, place carrots, beans, tomato sauce, granulated sugar, and add salt. Let it cook for half an hour, stirring the mixture from time to time. Finally, pour in 120 ml of acetic acid. Place the workpiece in containers.

Here are a couple more recipes.

Recipe No. 1.

Pour boiled water over 1.2 kg of beans and boil until tender. Chop a couple of large onions into large cubes and fry in sunflower oil. Pour boiling water over 1 kg of tomatoes to remove the skins, boil with salt until they become soft, using a masher. Place the prepared products into the sauce along with seasonings - bay leaf, ground and allspice. Boil, pour in a teaspoon of acetic acid, stir, and pack into prepared jars.

You will also like this one.

Recipe No. 2.

Fill 1 kg of tender shelled beans with water so that it covers the food by a couple of fingers. Add a teaspoon each of salt and sugar, boil, and simmer with the lid closed for five minutes. Peel 325 g of carrots and 225 g of onions, chop finely, fry in vegetable oil. Pour the broth into a frying pan, add tomato paste, boil for 5 minutes, add beans, add 120 g of vegetable oil, boil for 10 minutes. Add spices to taste, stir, package. Sterilize for 20 minutes. If you like everything spicy, add sweet peppers and garlic to the appetizer.

If you have leftover beans, try making other twists using them.

Lobio with egg.

Select and clean 1 kg of asparagus. Clean and remove all rough areas. Pour in 20 g of water, boil, cover with a lid, and simmer over low heat. After 10 minutes, add onions, salt, pepper, and seasonings. Seasonings are perfect for Georgian dishes. Cover with a lid, simmer for 10 minutes, stir frequently. After five minutes, add melted butter and stir the resulting mass. While your dish is stewing, chop 3 tomatoes and simmer until done. Take a couple of eggs, beat with a whisk or a simple fork. Pour the egg mixture over the asparagus and vegetables, stirring constantly. Cover and cook until done.

Fermented beans.

Peel 320 g of beans from the veins, cut off the dried and yellowed ends, wash, and boil without salt. Peel the garlic and chop it. Rinse the dill, dry it on a kitchen towel, and chop it into small pieces. Add dill and chopped garlic, stir. Dissolve salt in water, pour beans along with herbs. Leave at room temperature, drain the brine, put into jars, and seal.

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

Necessary:

output - 4 cans of 0.5 l

• Dry beans (grain) - 1 kg
• Fresh tomatoes – 2 kg
• Salt - 1.5 tbsp. fine salt (45 g)
• Sugar - 5 tbsp.
• Vinegar 9% - 3 tbsp.
• Garlic - 3-4 cloves (optional)
• Hot pepper and other spices - to your taste

Preparation:

Soak the beans in cold water overnight or even for a day.

If the room is very hot, place the bowl of beans in the refrigerator.

The water should completely cover the beans.

If possible, you can change the water during the soaking process. If the beans sour even a little, they will not cook well.

Drain the water and cook the beans in fresh water WITHOUT SALT until fully cooked.

The time is determined by the type of bean, so you need to try.

It can be cooked in half an hour or two.

I cooked it in a slow cooker on the “stew” program.

After cooking, leave the beans in the water.

Prepare tomato sauce.

Wash and chop the tomatoes.

The most convenient way to do this is in a food processor.

Pour the tomato puree into the pan and put it on the fire.

After boiling, cook for about 20-25 minutes to remove excess liquid. If you like a thinner sauce, cook 10 minutes.

To give the sauce uniformity, after cooking, grind the hot mass again with an immersion blender.

You can puree to get rid of seeds and peel, but I don’t do this; after the blender, the sauce is quite homogeneous.

We put boiled beans into the sauce, which need to be strained from the liquid.

Add sugar, salt, vinegar, spices, garlic.

Place on the fire and after boiling, cook some more 20 minutes.

Place the hot beans in tomato sauce into sterile jars and immediately close with sterile lids.

We check the quality of the closure by turning the jars over.

Store beans at room temperature.