Baked beans in tomato for the winter. Simple recipes for cooking beans in tomato sauce for the winter as in the store and storage rules

Beans in tomato sauce for the winter, recipes

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Protein is the main building block for the cells of the human body. Everyone knows that the main sources of protein are meat and fish. However, it is not always possible to constantly include these products in your diet (financial difficulties, therapeutic diet, fasting), and protein must be obtained daily. There is an exit! Why not pay attention to beans? This is a plant of the legume family, which is rich in protein (75%). The proteins that make up it are similar to those found in meat and fish. This is an incredibly healthy product from which you can make many options for healthy and tasty dishes. Below you will find recipes for beans in tomato and how to cook them for the winter.

Ingredients:

By preparing beans according to this recipe, you will get a dish that is no different from store-bought.

Rinse the beans and soak in cold water for three to four hours. Then drain the water, pour in new water and cook until tender (the product should not be overcooked).

Fry the onion, cut into thin half rings, until transparent. Then add grated carrots and fry until done.
Peel the tomatoes, grind them into puree (you can simply cut them into cubes). Add the tomatoes to the onions and carrots, cook for twenty minutes, stirring constantly.

Place the stewed vegetables in a cauldron and add the previously boiled beans.

Add salt and sugar. If desired, you can add the water in which the beans were cooked. For spiciness, you can add vinegar. Boil the resulting mixture. Place the finished mixture into jars prepared in advance. Roll up with sterile lids. Turn the jars with the mixture upside down, cover with something warm, and let stand for five hours. The preparations for the winter are ready!

Have you ever wondered why you need to cover closed jars with thick cloth, a rug or even a blanket, or wrap them up? The fact is that this procedure contributes to the slow cooling of the contents of the jars and the glass itself. In this simple way we provide additional heat treatment for preservation. As a result of these actions, cans are stored longer. If they are not covered immediately after seaming, the glass may crack due to a sharp temperature change.

Beans in tomato paste

Ingredients:

Pre-clean the beans and cover them with two to three centimeters of water. Add salt and sugar. Cook for five to seven minutes.

Remove the skins from the vegetables, chop them and fry in sunflower oil until they turn golden. Add the water in which the beans were cooked to the stewed vegetables, bring to a boil and cook for another five minutes. Then add beans and sunflower oil to the resulting mixture, boil again and cook for ten minutes. Then add spices and mix.

Place the finished product in pre-prepared 0.5 liter jars. Place for sterilization for twenty minutes. If desired, you can add garlic and bell pepper to the recipe.

Recipe for canned white beans for the winter

Ingredients:

Rinse the beans, add water and cook until tender.

Remove the skins from the carrots and onions, chop and fry.

Place beans, fried vegetables, tomato puree, sugar, and salt into a cauldron. Simmer over low heat for 40 minutes, stirring constantly. Add vinegar at the end.

Place the resulting mass in hot jars, roll up, and cover with a blanket.

Did you know that the optimal filling of containers for preservation is considered to be one in which there remains an air gap of 1.5 or 2 cm to the lid. If there is more air, then such a seal will “explode”.

Pickled beans

Ingredients:

Place the beans in a cooking container, cover with water and cook until cooked (they should not be overcooked). Then add salt and sugar. Continue cooking for 60-90 minutes. Once the beans are cooked, pour in the vinegar.

If desired, add seasonings to taste.

Once the beans are ready, transfer them to jars prepared in advance, roll them up, and cover with something that retains heat.

Recipe for the winter with tomatoes and peppers

Ingredients:

Boil the beans (they should not be overcooked).

Chop vegetables: onions; bell pepper - in half rings; hot pepper - rings.

Make a puree from the tomatoes and place in a cauldron. Pour sunflower oil, add tomato paste, add salt and sugar. Cook for a quarter of an hour. Next, place the vegetables and garlic in the cauldron. Cook until everything is cooked. Add beans to the resulting mixture. Continue cooking for five minutes, pour vinegar, place in jars.

Lecho recipe with beans

Ingredients:

Cover the washed beans with water and leave overnight. Then drain the water, add new water and cook until cooked.

Grind the tomatoes into puree and boil.

Wash the pepper, chop it and mix it with tomato puree. Boil for a quarter of an hour.

Add beans, sugar and salt to the stewed vegetables, pour in sunflower oil. Cook for another ten minutes. Next, pour in the vinegar and continue cooking for five minutes.

Place the resulting mixture in pre-prepared jars and roll up.

Few housewives can do without summer-autumn preparations for the winter, if they do not want to then purchase canned food of suspicious quality at exorbitant prices. Beans, healthy 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 made independently, taking into account your own preferences. Moreover, the recipes, although time-consuming, are easy and can be mastered even by an inexperienced cook.

In order for beans canned in tomato to turn out as successful as possible, you need to remember just two rules.

Cook the beans quickly

Before canning beans in tomato according to any of the recipes, you need to cook them. It is common knowledge that this is a lengthy process. And the modern housewife does not always have enough time to wait until the capricious beans deign to cook. In addition, after prolonged cooking, they begin to fall apart, sometimes turning almost into porridge, while maintaining a solid center. Our tips will allow you to keep the beans intact and beautiful, while significantly reducing their boiling time.

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

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

Only beans

Let's start with the most minimalist 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 little water until very soft. After this, the tomatoes are mashed into a paste with a masher, almost ready beans are poured into them, half a teaspoon of allspice, a full teaspoon of black pepper, three or four bay leaves, three spoons of salt plus half a glass of vegetable oil. When the mixture boils, add a spoonful of strong, 70 percent vinegar, and the beans, canned in tomato, are immediately put into jars. It should cool while wrapped, and can also be stored on a shelf in the pantry.

Recipe for canned beans in tomato with vegetables

We have already agreed that the beans are pre-cooked - this time until half cooked, no more. Tomatoes taken in double weight compared to beans are skinned; peel bell peppers (the same amount as beans), two carrots and a similar weight in onions. Everything is turned into a meat grinder, but not into a common pile, but into separate bowls. In a saucepan, fry carrots and onions for five minutes, then add pepper, after another five minutes - tomato puree, salt and sugar. The amount of spices is determined by your preferences; the starting ratio is a spoonful of salt to a third of a glass of sugar for a pour volume of one liter. Last, a quarter of an hour after the tomatoes, the beans are introduced, and the whole thing is stewed together under the lid for forty minutes. After turning off, vinegar (20 ml) is poured into the pan, the contents are kneaded and placed into jars, sealed, and the inverted containers are hidden under a blanket or an old coat until they cool completely.

Preparation without vinegar

For many, the best recipe for canned red beans in tomato is the one that does not contain vinegar. In the proposed version, its functions are performed by hot pepper, so that the snack is obtained with a spicy, islandy taste. A kilogram of fresh beans is again brought to half readiness. Three kilograms of ripe tomatoes are pureed; Strained beans are poured into it, then three spoons of sugar are added, half of salt, a couple of bay leaves, a few peppercorns, a little cloves and finely chopped half a pod of hot pepper. The workpiece is cooked for about half an hour, placed in half-liter jars and rolled up.

in tomato

Green beans compare favorably with their other counterparts because they cook faster. A kilogram of such beans is washed, the ends are removed, and the pods are cut into three centimeter pieces. They are immersed in boiling water, cooked for no longer than three minutes and thrown back. When slightly cooled, compact it tightly into jars. 800 grams of tomatoes are pureed, seasoned with two tablespoons of salt, flavored with the same amount of sugar and brought to a boil. The hot mixture is poured into the pods, 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 while wrapped.

Beans are used as an ingredient in a large number of dishes, but they can also be preserved as an independent snack. Beans in tomato for the winter are considered one of the most delicious. It can be prepared according to a variety of recipes.

One of the most delicious snacks is beans in tomato for the winter.

Canning beans according to the classic recipe does not require the presence of a large number of ingredients. A delicious dish can be prepared from just 6 ingredients:

650 milliliters of water;
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.

Canning beans according to the classic recipe does not require the presence of a large number of ingredients

How canning works:

The beans are washed, soaked for 10 hours (during this period the liquid needs to be changed 3 times), and then filtered through a colander, washed and boiled until half cooked.
In a separate container, water is mixed with tomato paste, salt, pepper and sugar.
The sauce is mixed with beans, sent to the stove and brought to a boil. Next, simmer the beans over low heat for approximately 2 hours.
The prepared snack is placed in sterilized jars, sealed with a key for preservation, turned over, insulated and left for 2 days.

The roll will be fully ready for consumption in 2 weeks. During this time, the beans will be saturated with tomato flavor and acquire a soft, delicate structure.

Salad with beans 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, and zucchini. Preservation can also differ in the use of the main ingredient: for example, beans can be either regular or asparagus.

Carrot preparations for the winter: affordable recipes for every taste

Green beans with carrots

Carrots give beans a crunchy texture, making them an excellent stand-alone snack as well as an ingredient for cooking.

To prepare you need:

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

Carrots give beans a crunchy texture

How to cook:

The pods are sorted, washed, and cut into strips.
1 glass of water is poured into the pan, the liquid is placed on the fire and brought to a boil.
Then the beans are poured into boiling water.
Carrots, washed, peeled, grated for Korean salads.
The onion is peeled and cut into half rings.
Prepared vegetables are poured into the pods, seasoned with sauce, tomato paste and spices.
Mix everything, simmer for another 10 minutes, sweeten, mix with chopped herbs, cook for another 2 minutes.
The salad is placed in sterilized jars, sealed, placed on the lid and insulated.

If you want to get a spicier snack, onion rings should not be boiled, but simply scalded with boiling water.

Homemade monastery-style cooking

Another delicious recipe for bean snacks in tomato - monastic style.

To do this you need:

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

Another delicious recipe for bean snacks in tomato - monastic style

Canned beans are made using the following technology:

The beans are soaked overnight, drained in a colander and boiled for 40 minutes.
The corn is defrosting.
Carrots are washed, peeled, and grated for Korean salads.
The pepper is washed, peeled, and cut into strips.
The onion is peeled and cut into half rings.
The greens are rinsed, dried, and chopped with a knife.
Tomato paste, onion rings, peeled garlic cloves, and black pepper are ground in a blender.
The cooked beans are transferred to a clean pan, filled with oil, vinegar, and sprinkled with salt and sugar.
The mass is brought to a boil, mixed with tomato sauce and paprika. The mixture is stirred and simmered for another 5 minutes.
Corn and carrots are added to the preparation, everything is brought to a boil and removed from the heat.
The hot snack is placed in sterilized jars.
Next, the containers need to be closed using a preservation key.

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

Spicy Italian salad

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

How to make tomato juice at home

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;
a little olive oil.

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

How to cook beans with vegetables in Italian:

The beans are washed, sorted, and soaked for 4 hours.
The beans are placed in a colander, filled with 3 liters of water, mixed with salt and boiled for 2 hours.
The onion is peeled and cut into small pieces.
The garlic is peeled and passed through a press.
Onions and garlic are fried in olive oil for 4 minutes.
The beans are mixed with tomato paste, basil, and onion-garlic mixture. The mixture is simmered over medium heat for 20 minutes.
The hot workpiece is transferred to sterilized containers and sealed. In order to preserve the freshness of the product for as long as possible, it must be pasteurized: to do this, wrap the hot jar in a warm blanket and leave it in that state for 2 days.

It is best to use this preparation as an ingredient for salads or a side dish for main meat courses.

Beans in tomato sauce are a healthy dish, low in calories and high in protein. Can be prepared as a snack or prepared for the winter.

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

beans - 1 cup
onion - onion - 1 large piece
carrots - 2 pcs.
bell pepper - 1 piece
garlic - 4 cloves
tomato paste - 2 tbsp
spices are my favorite, 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 need to be soaked in purified water in advance in proportions of 1 to 2.5 overnight.

Before cooking, drain the water and cook 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 put it aside.

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

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 and 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.

Place the beans in tomato sauce on plates and serve!

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

Homemade beans in tomato cannot be compared with store-bought cans. And preparing it couldn’t be easier. You can eat it warm or cold, as a side dish or as an independent dish.

Boiled beans - 3 cups (dry about 350 g)
Carrots - 1 pc.
Onion - 1 pc.
Tomato paste - 2 full tbsp. l. (70 g)
Sugar - 1 tbsp. with a slide
Salt - 1 tsp. with a slide
Garlic - 3-4 cloves
Broth or water
Oil for frying - 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 imperceptible souring will have a bad effect on the beans during cooking - they will become tougher.

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

The time depends on the variety. It is convenient to do this in a slow cooker on the “Stew” program.

I prepare beans for future use by freezing them ready-made, so the dry weight is approximate.

I boil a kilogram at once, put it in bags and use it in salads, soups, etc.

Chop the onion and fry in oil until lightly browned.

Add carrots and fry a little too.

Add a little water or broth and cook until the vegetables are completely soft.

Add tomato paste, sugar and salt, spices to taste.

Mash a couple of tablespoons of beans.

Place the rest of the beans in the sauce.

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

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

Bring to a boil and cook for 5 minutes.

At the end, add 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 suggest preserving this much-needed preparation for the winter. Beans in tomato are a delicious preserve that can be used as a side dish. The preparation can be used for preparing 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, just like in the 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 type and size of beans. The larger the beans, the longer it will take to cook the beans. It is highly advisable to rinse the beans well and soak them in cold water overnight. During this time, it will swell well and the cooking time will decrease significantly.

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

While the beans are on the stove, prepare the sauce. Add good quality tomato paste to a convenient deep container. Pour water at room temperature.

Stir until a smooth tomato liquid forms. Add salt, sugar, ground black pepper. Stir until sugar and salt dissolve.

When the beans are half cooked, place them in a colander. Transfer to a cooking pot. Pour in the prepared tomato sauce. Stir and put on fire. As soon as the beans boil, reduce the heat to low and cook, stirring occasionally with a wooden spatula, for about 1-1.5 hours, until fully cooked. Once the beans are soft, it's time to seal them.

To do this, you will need clean and dry jars with lids. Rinse the container well first. Sterilize over steam, in the oven or microwave. Boil the lids in a separate saucepan for 8-10 minutes. Place the beans in hot jars along with the remaining sauce. Seal the jars tightly with lids. Turn over and wrap well. Leave in this position until they cool completely. It may also happen that the sauce will evaporate enough and there will not be enough of it. In this case, boil in a saucepan the approximate amount of water that is missing in the jar. Add a little tomato paste to boiling water. Stir and boil. Pour sauce into jars and seal.

The beans in the tomato are ready for the winter.

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

Homemade vegetable preparations are always a hit during the cold season. By cooking 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 be useful to experienced and novice cooks.

The wonderful taste of this dish will cheer up even the coldest and gloomiest evening. You will see this when you serve the appetizer with crispy toast and hot tea.

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

First, you need to sort out the beans, rinse them well and put them in a deep bowl. After this, fill it with warm water and leave it alone for several hours.

Next, move on to the tomatoes. Remove the stems and make slits in the skin. Place the tomatoes in boiling water for ten seconds, then carefully remove them with a slotted spoon. Remove the skin and grind the pulp through a meat grinder.

Place the vegetable puree in a large saucepan, add salt, seasonings and sugar.

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

How to cover beans and tomatoes for the winter? For this you will need half-liter jars and tin lids. The dishes should be washed well in running water and sterilized. Place the finished beans in jars up to the hangers and roll them up using a key. You can first add one tablespoon of 9% vinegar to each serving. Be sure to turn the jars upside down, cover them with a blanket, and leave them at room temperature overnight.

In a couple of days, the beans and 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 taste the same as store-bought ones; many people like delicious tomato sauce; you can pour it over pasta, buckwheat, and soak black bread in it. Canned beans will also be relevant for preparing salads; you can take them with you on a picnic, or put them on a business trip for your husband, 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 capsicum and garlic - optional.

Pour cold water over the beans and leave overnight (ideal). If time is pressing, 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 preparing the filling. The first is to remove the skin from each tomato. This is easy to do by making a cross cut on each and then pouring boiling water over it. Grind the 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 some of the seeds. We also used this method. It took 20 minutes from start to finish. I like this option the most, because... The consistency of the product is like that of delicious store-bought beans in tomato sauce. In fact, most often tomato sauce is prepared without seeds and peel.

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

This is the pure tomato juice we get. It needs to be boiled for 10 minutes, skimming off the foam.

Place the prepared beans in the tomato. We use white beans; they will cook faster than red beans. For red beans, you may need more tomato because... After cooking, its quantity will decrease.

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 refined, odorless sunflower oil. You can also use olive or corn oil.

We add the vinegar last, some people 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 set aside for 20 minutes. As I already said, red beans take longer to cook. During the cooking process, the tomato sauce will become thicker; if you do not have enough liquid, you can add a little more tomato juice.

While the beans are cooking, prepare jars no larger than half a liter. Wash 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. Place the jars in the microwave, select maximum power, time 5 minutes. Afterwards, the water from the cans must be drained. The lids must be boiled for 3-5 minutes.

We put the hot beans in the tomato into sterile jars and immediately roll them up with lids or screw them on.

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

Keep the finished preserves in a visible place for a couple of days to make sure that the lids do not leak and the fermentation process has not begun (blowing of the lids). Afterwards, you can safely store cans of canned beans in a cool, dark place. You need to take out the workpiece in case of emergency preparation of dinner or lunch.

Also, beans in tomatoes for the winter will 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 when making vinaigrettes.

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

This recipe is universal, since canned beans can serve as an appetizer, as well as as a separate dish or addition to borscht, soups or stews. The most important thing is that the dish is prepared quickly and simply. The ingredients are for a half-liter jar and will take 50 minutes to prepare.

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

Use green beans to make this recipe. It can be either red or white. The grains should be smooth, shiny, without stains or damage. After purchasing, carefully sort the beans and remove excess. Before you start cooking, cover the beans with water and leave for 10 hours. It is best to do this at night. In the morning you will be able to begin further stages of work.

In the morning, change the water, recheck all the beans and soak them in cold water for another 5 minutes.

Place the soaked beans into the pan. Pour in enough water to lightly cover the grains and place the pan on the heat. 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 pan. It is advisable that it be homemade. If not, quickly prepare it using 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 snack is hot, pour it into a jar and seal it. 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 for 24 hours. Then store the preparation in a cool pantry or refrigerator, and in winter open it and enjoy a great snack.

Recipe 7: beans with bell peppers in tomato sauce

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

The tomatoes that 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 flavor may not be suitable for canned beans. Tomato sauce should not be sour, so use fresh tomatoes instead of store-bought paste.

To prepare beans canned in tomato sauce for the winter at home, take note of our step-by-step recipe with photo tips. It will help you quickly navigate the cooking process 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 cup
granulated sugar - 200 gr
salt - 2 tbsp.
vinegar 9% – 35 g

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

Take a red bell pepper, rinse it in running water, remove the seeds and also grind it into a puree, adding it to the pan with the carrots and onions. After adding the pepper mixture to the pan, the sauce needs to be simmered for about ten minutes.

Next you need to chop the tomatoes, after washing them and grinding them into puree using a blender. The resulting mixture must also be added to the pan with the rest of the products and cooked for another five minutes. Also add salt and sugar to the mixture, mix it thoroughly and turn off the heat.

First, rinse the beans thoroughly in a colander, and then soak the beans for six hours in cold water. It is best to do this at night, so that by morning the beans are ready for further action. After the beans have steeped, you need to drain the water and add new water, sending the beans to cook until boiling for ten minutes.

Pour the already boiled beans into the vegetable mixture 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 for the winter in the cellar or refrigerator.

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. Goes great with toast and can be a side dish for fish or chicken. This is a very simple recipe that won't take much 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 the grains from them. It should be soaked for several hours first so that it can cook faster later. You need to cook it until completely cooked.

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

Place the frying pan on the stove and pour in a little vegetable oil. Once the pan is hot, add the onion. And fry it until golden brown. Therefore, you should stir constantly to avoid burning.

Then add carrots and garlic. We continue stirring.

At the same time, you need to make the paste. To do this, lightly cut the tomatoes and place them in 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.

Take bell pepper. We cut it open and take out all the seeds. Then wash under running water and cut into small cubes.

Pour our tomato paste over the vegetables that we are frying in a frying pan. Mix all the ingredients.

Add bell pepper. Now add salt and pepper to taste. There are no specific proportions here, since everyone likes dishes that taste different. You need to simmer until the vegetables are completely cooked.

When all the components are cooked and stewed, they need to be put into a jar. All ingredients are designed for 0.5 liter container. After it is washed, you can put all the vegetables in it. You need to lay it out in layers. First comes the beans, and then the tomato, then the beans again, etc. At the very end, add vinegar.

Now it should be sterilized. To do this, put a pan with a small amount of water and put a jar. Water should cover 2/3 of the jar. Sterilization lasts 40 minutes. Then we take it out and preserve it. According to tradition, we turn our jar over and send it to a warm place under a blanket. A few days later we take it to the pantry. In winter, we open 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 still, it contains many vitamins necessary for our body.

Beans 500 g
Onion 500 g
Citric acid 1 tsp.
Bell 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 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 peppers and onions into cubes, and grate the carrots. Add the chopped vegetables to the beans and mix thoroughly.

If you don't like bell pepper, you don't have to add it. And for piquancy, take a few cloves of garlic. It can be grated or finely chopped.

Add also water and tomato paste and start stewing the vegetables.

After some time, 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.

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

Place hot beans in sterile jars and roll up.

Recipe 10: Beans with pepper and garlic in tomato sauce

This preparation for the winter fits perfectly into a lot of recipes; it can be added to 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 to cook, 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,
herbs/spices - to taste.

Soak the beans the night before in cool water. Overnight will be enough for the beans to swell and become saturated with moisture.

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

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

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

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

Now it’s time for the beans, put them in the sauce, mix and put them on the top heat again, cook for exactly ten minutes. At the end, add the fried carrots and fruit vinegar.

Together with vinegar, simmer the workpiece for several minutes.

Now we pack the beans in tomato sauce into sterile jars for the winter. It is convenient to make such a preparation in small containers, so that it is enough for one use.

How to cook beans for the winter

The wonderful taste of this dish will cheer up even the coldest and gloomiest evening. You will see this when you serve the appetizer with crispy toast and hot tea.

Ingredients:

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

How to cook canned beans in tomato? You can easily cope with the task if you carefully read the following recipe.

First, you need to sort out the beans, rinse them well and put them in a deep bowl. After this, fill it with warm water and leave it alone for several hours.

If the beans are still fresh, they will increase in size quite quickly. Therefore, it is better to start preparing in the morning so as not to miss the right moment.

Place the vegetable puree in a large saucepan, add salt, seasonings and sugar. Cook it over low heat for half an hour, then add the beans and cook the dish until the beans are ready.

In a couple of days, the beans and tomatoes will be ready for the winter. At any time you can use it to prepare soups, side dishes or snacks.

White bean and eggplant salad for the winter

The original taste of the preparation will certainly be appreciated by your relatives and friends. Vegetable salad perfectly complements strong drinks and is simply irreplaceable during a festive feast. In addition, it can be served as a side dish with meat, fish or poultry on a weekday. Preserving beans with tomatoes and eggplants will not cause you any difficulties. Just read the recipe carefully and repeat all the steps indicated for us.

Ingredients:

dry beans – 500 grams;
garlic – 200 grams;
eggplants – two kilograms;
any fresh tomatoes (can be broken or damaged) - one and a half kilograms;
– 500 grams;
salt - two large heaped spoons;
sugar – 250 grams;
vinegar 9% - 100 ml;
vegetable oil – 350 grams.

First of all, prepare the vegetables. Soak the beans in water for 12 hours, and then boil them until tender.

Try not to overcook the beans, otherwise they will resemble porridge and you will have to start all over again.

Peel the carrots and grate them on a medium grater. Free the pepper from seeds and stalks, cut the pulp into cubes. Remove the skins from the garlic and the skins from the tomatoes. wash and cut into small pieces along with the peel.

Grind the tomatoes and garlic using a meat grinder, place the resulting puree over medium heat and bring it to a boil. As soon as the first bubbles appear, add salt, vinegar and sugar to the pan. Pour in vegetable oil.

Add all the prepared vegetables one by one, respecting the time interval (about three or four minutes). First put the carrots in the puree, followed by the peppers, and at the very end the eggplants. Cook the food for half an hour, and when the time is up, add the beans to the pan. Cook the dish for another 20 minutes.

Preserving beans and tomatoes for the winter is very simple. Wash suitable jars with any detergent or powder, and then treat them again with soda. Pour some water into the bowl and put it in the microwave for five minutes (you can put several jars in it at the same time). Boil metal lids in water. All you have to do is put the salad into prepared jars and roll up.

As usual, you need to take precautions - place the dishes on the lids and wrap them with thick cloth. The next day, the salad can be moved to the pantry, refrigerator, or any dark and cool place.

We will be glad if you like the canned one with tomato sauce. The winter recipes that we have selected for you on this page are quite simple. You will see that even a person with little knowledge of cooking can handle them.