Recipe for beans in tomato sauce. Beans in tomato - delicious and simple recipes for cooking legumes for the winter

17.08.202027.05.2017

Canned beans in tomato - a universal preparation for the winter. After all, it can be used as an independent second course or as a component for the first course - soups and borscht. Of course, beans can be purchased all year round, and canned food can be purchased at the store. But homemade is always tastier than store-bought, and fresh tomatoes are only available in summer and early autumn. Therefore, let's not be lazy and make some beans in a tomato for the winter. You can use both white and red beans, but keep in mind that the cooking time for red beans is longer than white beans.

Homemade beans in tomato sauce for the winter turn out to taste the same as store bought, many people like delicious tomato sauce, they can water pasta, buckwheat, soak black bread in it. Canned beans will also be relevant for making salads, you can take them with you on 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 fresh.

Ingredients for 4 cans of 0.5 liters:

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

Cooking

Soak the beans in cold water beforehand 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, we will prepare the juice. There are three options for filling. The first is to remove the skin from each tomato. This is simply done by making a cross incision on each, and then pouring over with boiling water. Grind tomatoes without peel 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. Overall, it took 20 minutes from and to. I like this option the most, because. the consistency of the workpiece is obtained like that of a delicious store-bought beans in tomato sauce. In fact, most often tomato sauce is prepared without seeds and peel.

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

Here we have such pure tomato juice. It must be boiled for 10 minutes, removing the foam.

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

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

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

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

We add vinegar last, some add it at the very end, but in this recipe it is added right away. Now you can cook the beans. As soon as it boils, reduce the heat and detect 20 minutes. As I said, red beans take longer to cook. The tomato sauce will thicken as it cooks, if you don't have enough liquid, you can add a little more tomato juice.

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

In sterile jars we lay out hot beans in a tomato and immediately roll them up with turnkey or twist lids.

Be sure to wrap the jars until completely cool. 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 (swelling of the lids) does not start. After that, you can safely store jars of canned beans in a cool, dark place. You need to get the workpiece in case of emergency cooking of dinner or lunch.

Beans in tomato 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 home-made than store-bought. Also, beans can be added in the manufacture of vinaigrettes.

Few housewives do without summer-autumn preparations for the winter, if they don’t want to later buy conservation of suspicious quality at crazy prices. Beans, useful and used in a variety of recipes, are now sold in any supermarket. However, no store-bought beans canned in tomato can compare with those that are made by yourself, taking into account your own preferences. Especially since the recipes, although they take time, are easy and can be mastered even by an inexperienced cook.

In order for the beans canned in tomato to be as successful as possible, you need to remember only two rules.

Cooking Beans Quickly

Before canning beans in a tomato according to any of the recipes, it must be cooked. It is well known that the process is lengthy. And the modern housewife does not always have enough time to wait until the capricious beans deign to cook. In addition, from long cooking, they begin to fall apart, sometimes turning almost into porridge and while maintaining a solid middle. Our tips will allow you to keep the beans whole and beautiful, while significantly reducing the time of boiling them.

Dried beans are necessarily soaked. It is better to do this in the evening, since an hour or two is clearly not enough for swelling.
Beans for cooking are filled with fresh and cold water. The one in which she soaked, merges as diligently as possible.
New water is poured in a small amount so that it only covers the contents of the pan.
When the liquid boils, the fire is screwed so that it only gurgles. The turbulent cooking process causes the beans to boil.
Every ten minutes of cooking, half a glass of cold water is added to the pan. Thanks to this approach, the beans will be cooked in half an hour, even if there are a lot of them.

After mastering the technique, you can choose any recipe for canned beans in tomato - its implementation will not take so much time.

Only beans

Let's start with the most minimalistic recipe. Boil one and a half kilograms of beans. You will also need a kilogram of tomatoes. They are scalded, peeled and boiled in a small amount of water until they are very soft. After that, the tomatoes are kneaded with a crush for mashed potatoes into gruel, almost ready-made beans are poured into them, half a teaspoon of allspice, a full one of black, three or four bay leaves, three tablespoons of salt plus half a glass of vegetable oil. When the mass boils, a spoonful of strong, 70% vinegar is added, and the beans canned in tomato are immediately laid out in jars. It should be cooled in a wrapped state, it can also be stored on a shelf in the pantry.

Recipe for canned beans in tomato sauce with vegetables

We have already agreed that the beans are pre-cooked - this time until half cooked, no more. Tomatoes, taken at double the weight of beans, are skinned; Bulgarian pepper (the same as beans), two carrots and an amount of onion similar in weight to it are peeled. Everything is turned with a meat grinder, but not in a common pile, but in separate bowls. In a saucepan, carrots and onions are roasted for five minutes, then pepper is added, after another five minutes - tomato puree, salt and sugar. The amount of spices is determined by your preference; the starting ratio is a spoonful of salt to a third of a glass of sugar with a volume of filling in a liter. The last, a quarter of an hour after the tomatoes, beans are introduced, and for forty minutes everything is stewed together under the lid. After turning off, vinegar (20 ml) is poured into the pan, the contents are kneaded and laid out in jars, corked, and the inverted containers are hidden until completely cooled under a blanket or an old coat.

Preparation without vinegar

For many, the best recipe for canned red beans in tomato sauce is one that lacks vinegar. In the proposed version, its functions are performed by bitter pepper, so that the appetizer is obtained with a piquant spicy taste. A kilogram of fresh beans is again brought to half-cooked. Three kilograms of ripe tomatoes are mashed; strained beans are poured into it, then three spoons of sugar, half of salt, a couple of bay leaves, a few peppercorns, a little cloves and finely chopped half a pod of hot pepper are added there. The workpiece is boiled for about half an hour, placed in half-liter jars and rolled up.

in tomato

String beans compare favorably with other counterparts in faster cooking. A kilogram of such beans is washed, the tips are removed, and the pods are cut into three centimeter pieces. They are dipped in boiling water, boiled for no longer than three minutes and leaned back. In a slightly cooled down, it is tightly rammed over the banks. 800 grams of tomatoes are mashed, salted with two tablespoons of salt, flavored with the same volume of sugar and brought to a boil. Pods are poured with a hot composition, after which the beans, canned in tomato, are sterilized for three quarters of an hour (if you used liter jars), sealed, after which the containers are turned upside down and cooled when wrapped.

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

But there is one small minus in beans, like all legumes, it causes gas formation in the human stomach. What to do? And everything is simple, when cooking, add a little baking soda or mint (thyme), just a few leaves to the water. Here is such a little secret that you must definitely 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,
black and red ground pepper ½ teaspoon each (red pepper can be put more for piquancy),
granulated sugar - 2.5 tbsp. spoons,
salt - 1 dessert spoon,
bay leaf 1-2 leaves,
black peppercorns, optional (I did without)
vinegar essence (70%) - 1 teaspoon.

Recipe for beans in tomato sauce

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

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. Put the pot on the fire and bring to a boil.

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

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

Beans in a tomato for the winter- This is an excellent snack that you can serve at the dinner table in combination with porridge, meat and fish dishes. There are many 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 for a couple of hours in water, then drain the liquid, pour in fresh and move to the stove, boil without adding salt. Chop a couple of onions into pieces, fry in vegetable oil. Prepare 1 kg of tomatoes, wash them, pour boiling water over them, separate the peel from them, boil, salt. Put onions, beans, various spices in a saucepan, boil, pour in acetic acid, pack in clean jars.

How to cook beans in a tomato for the winter

You will need:

Tomatoes - 2.2 kg
- a pod of hot pepper -? PCS.
- spices
- Lavrushka - 2 pcs.
- salt - ? tsp
- beans - 1 kg
- granulated sugar - 3 tsp

Cooking steps:

Wash the beans, soak for three hours in water, pour them after soaking into a large saucepan, pour in 4 tbsp. water. Put sugar, salt, rearrange on the stove, set a large fire, stir often. Boil for half an hour after boiling, fold in a colander. Prepare the tomato sauce: scald the tomatoes with boiling water, remove the peel, crush the tomatoes, twist 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, put the spices, put them in sterile containers.

You will like and.

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 on the stove for 40 minutes. Chop the vegetables, twist in a meat grinder. Put vegetables, sunflower oil, sugar, salt in a saucepan. Let simmer 60 min. As soon as cooking is completed, add vinegar, distribute into jars, cork.

How are you?

Beans in a tomato for the winter quickly.

Soak 1.5 kg of legumes for several hours, then boil. Beans should never be overcooked - be sure to keep an eye on their degree of readiness. Cut 0.5 kg of carrots, fry with butter. ? fry onion for 5 minutes. Put carrots, beans, tomato sauce, granulated sugar in a wide bowl, add salt. Let it simmer for half an hour, stirring the mass from time to time. At the end, pour in 120 ml of acetic acid. Divide the workpiece into containers.

Here are a couple more recipes.

Recipe number 1.

Pour 1.2 kg of beans with boiled water, boil until they are ready. Chop a couple of large onions into large cubes, fry in sunflower oil. Pour boiling water over 1 kg of tomatoes to remove the peel from them, boil with salt to make them soft, remember the crush. Put prepared foods in the sauce along with seasonings - bay leaf, ground and allspice. Boil, pour in a teaspoon of acetic acid, stir, pack in prepared jars.

Canned beans in a tomato for the winter in jars, a recipe with a photo step by step

Beans for the winter in jars with tomato are a delicious snack option or a semi-finished product that can be added to other, more complex dishes. For example, you can cook borscht with beans, add to a salad or serve with a side dish of rice, couscous or buckwheat.

Since canned beans already come with tomato sauce in addition, the preparation perfectly complements any cereal, pasta, and will come to the rescue when there is absolutely no time to cook lunch or dinner. And if you devote quite a bit of time to harvesting beans in the summer-autumn, in the winter in the pantry you will have a supply of several jars with a natural, satisfying and healthy semi-finished product.

This preservation is very similar in taste to the store. Having prepared it at home, you will be 100% sure of the quality. Store-bought canned beans are not cheap, and during tomato season, you can save on cooking costs. I want to offer a quick and easy recipe on how to cook beans in a tomato for the winter.

Ingredients:

White beans - 500 g (pre-soaked in water)
Ground paprika - 1 tablespoon
Tomato juice - 1.5-2 l
Salt - 1 tablespoon
Sugar - 3 tablespoons
Garlic - optional
Vinegar - 50 ml
Vegetable oil - 120 ml

How to cook beans for the winter

1. The quality of the tomato sauce and the workpiece itself depends on the tomatoes. Fruits are better to choose fleshy, dense and fragrant. Therefore, the time for this seaming is the end of August-beginning of October. During this period, natural ground tomatoes are sold on the market, which have already absorbed all the summer sun. Cream tomatoes are best. Sauce from such tomatoes will have a pronounced tomato flavor. In addition, it will be thicker, sweeter and more fragrant.

So, rinse fresh tomatoes and pass through a juicer and boil the resulting juice for 15-20 minutes. If you missed the time for juicy tomatoes and decided to cook beans in a tomato in winter, you can use tomato juice already prepared in advance or a store-bought product. If there is no tomato juice, then just dilute tomato paste in water to taste.

2. Add ground paprika to tomato juice. Boil the juice a little over low heat for 15 minutes.

3. Add salt and sugar to a saucepan with tomato juice, pour odorless vegetable oil (sunflower or corn) into the same place.

4. Prepare the beans for this workpiece in advance. In the evening, it must be soaked in cold water. Then cover the container with the beans with a plate or lid and refrigerate overnight. The minimum time that the beans should spend in water in the refrigerator is 4-5 hours. In the morning, rinse the beans well and pour into a large pot. Bring to a boil and drain the water. Fill the pot of beans again with cold water and return to the heat. The boiled water must be drained a second time, and again poured with clean cold water. The third time we put the beans on the fire, only now we cook until tender. It is impossible to salt the beans during cooking (it will become tough), you can only add a pinch of sugar and bay leaf. The process of draining water from the beans allows you to get rid of bloating in the future when eating dishes from this preparation.

5. Turn the beans into a colander and let all the liquid drain. Pour boiled strained beans into a saucepan with tomato juice. Optionally, you can squeeze a couple of cloves of garlic. Bring beans in sauce to a boil.

6. Pour vinegar into the beans and mix, remove from the stove. Rinse glass jars and lids with soda and sterilize with steam or in another convenient way. Arrange the beans in the tomato in jars and cover with lids on top (only do not tighten the lids yet).

7. Now the workpiece needs to be sterilized along with the jar. To do this, place the jars in a saucepan and pour water up to the shoulders. Please note that when boiling, water should not get into the jar. After the water boils, sterilize the blanks with beans for 10-15 minutes (for 500 ml cans). Roll the beans in the tomato, turn the lid down and leave under a warm blanket to cool. The next day, blanks can be cleaned in a closet or cellar.

Beans for the winter in jars with tomatoes are ready! Bon appetit!

The author of the home recipe: Elbi.

Cooking

Cooking Beans Quickly

Only beans

Recipe for canned beans in tomato sauce with vegetables

Preparation without vinegar

in tomato

Recipe for beans in tomato sauce

Recipe: beans in tomato for the winter

How to cook beans in a tomato for the winter

Canned beans in a tomato for the winter in jars, a recipe with a photo step by step

Ingredients:

How to cook beans for the winter

Mushrooms pickled for the winter - recipes for all types

Crispy lightly salted cucumbers in a bag with instant garlic and herbs Ambassador in a jar

Rice with stew in a slow cooker: tasty, simple and fast