Beans in tomato sauce can be served as a main dish if accompanied with meat or fish. If you cook during Lent or are a vegetarian, complement the side dish with a vegetable salad with an interesting dressing or simple chopped vegetables. You can also serve potatoes in the form of mashed potatoes or wedges with beans. Can be baked or fried.

General cooking principles

There are not as many secrets in our dish today as you might think at first glance. To make it quick and tasty, the beans need to be washed and soaked in the evening, and boiled in the morning. In this case, it will take about 35-40 minutes instead of two hours.

Next, prepare a sauce based on onions (sometimes with the addition of carrots) and tomatoes/tomato paste/juice. You will get a thick vegetable mass that needs to be mixed with the prepared beans. The dish can be served to the table.

Simple recipe

Cooking time

calorie content per 100 grams

The dish is not only simple, but also quite quick. In less than an hour, a delicious side dish will appear on your table, which can be complemented as your soul desires.

How to cook:

Tip: For extra spiciness, you can use fresh chili or ground red pepper.

Stewed beans in tomato sauce

This recipe is very similar to the previous one, but differs in the presence of carrots. This root vegetable makes everything sweeter. Try it!

How long is it - 1 hour.

What is the calorie content - 294 calories.

How to cook:

1. Traditionally, rinse the beans, cover with water and leave overnight.
2. In the morning, drain the water and boil the beans until tender. This will take about 35-40 minutes.
3. During this time, peel and chop the onion and set it aside.
4. Remove the peel from the carrots, rinse and grate.
5. Rinse the green onions too and chop them with a sharp knife.
6. Heat the oil in a saucepan, add onions and carrots.
7. Simmer, stirring, until fully cooked.
8. Then add green onions, mix all ingredients and simmer for another couple of minutes.
9. Add tomato paste, pour water and bring everything until smooth.
10. Add the prepared beans, sprinkle with black pepper and salt, and add water.
11. Close the lid and cook for another twenty minutes.

Tip: instead of tomato paste, you can use store-bought or homemade tomato juice. In this case, there is no need to add water.

White beans in the oven with tomato sauce

It may sound strange, but now we will bake the beans with aromatic tomato sauce in the oven. All this will take about half an hour, no more. The result will pleasantly surprise each of you!

How much time - 35 minutes.

What is the calorie content - 92 calories.

How to cook:

1. Rinse the beans under running water and place in a bowl.
2. Fill with water and leave overnight.
3. In the morning, rinse the beans and boil until tender. Be sure to add salt at the end.
4. Peel, wash and chop the onion with a sharp knife.
5. Heat the oil and fry the onion until golden brown.
6. Wash the tomatoes and make cuts in the peel.
7. Pour boiling water over them and leave for one minute.
8. Then cool the fruits, peel them and chop them finely.
9. Add tomatoes to onions and simmer until tender, add salt.
10. Place the prepared beans in a baking dish and pour the sauce on top.
11. Bake for a quarter of an hour at 250 degrees.
12. Wash and chop the greens, sprinkle them over the finished dish.

Tip: for greens you can choose arugula, mint, green onions, dill or anything else you like.

Spicy recipe with vegetables

The recipe is intended for those who love spicy dishes. Now we will cook spicy beans with vegetables in tomato sauce. It is very tasty and definitely worthy of your attention.

How long is it - 1 hour.

What is the calorie content - 124 calories.

How to cook:

1. Rinse the beans under running water, soak overnight, then boil in the morning until tender.
2. While cooking, peel and wash the carrots and grate them.
3. Remove the peel from the onion, rinse and chop with a sharp knife.
4. Heat the oil and fry the onions and carrots in it.
5. Add beans, stir and cook to taste.
6. Pour in water.
7. Peel and wash the zucchini, and then cut into cubes.
8. Add it after the water and mix.
9. Peel the tomatoes and chop them.
10. Transfer them to the pan and simmer for another 5-7 minutes.
11. At the end, add hot pepper, mix and serve.

Tip: if desired, you can add sweet peppers and eggplants.

Green bean dinner

Another recipe that will be ready incredibly quickly! This time the beans change from beans to pods and are more tender and crispy at the same time. And all again with tomato sauce.

How much time - 30 minutes.

What is the calorie content - 113 calories.

How to cook:

1. Wash the bean pods and remove the stems.
2. Pour into a saucepan and add the required amount of water.
3. Cook for ten minutes, then drain in a colander and rinse immediately with cold water to preserve the crispness of the pods and their vibrant color.
4. Remove peels from tomatoes and chop.
5. Peel the garlic, remove dry ends and press the cloves through a crusher.
6. Mix tomatoes with oregano, garlic, add salt and pepper, mix.
7. Simmer, stirring, for fifteen minutes over low heat.
8. Grind the cooled beans, cutting each pod into 2-3 parts.
9. Add to the tomato mass, mix everything, simmer for a couple of minutes - and serve.

Tip: for an original taste, use different spices.

Cooking beans in tomato sauce in a slow cooker

If you are the proud owner of a multicooker, save the recipe! These are beans in tomato sauce, which will cook in an hour and a half without your help. Isn't it wonderful?

What time is it – 2 hours.

What is the calorie content - 82 calories.

How to cook:

1. If possible, sort out the beans and soak them for several hours, or better yet, overnight.
2. In the morning, drain the water and rinse the beans again.
3. Peel the onion, wash and cut into small cubes.
4. Set the multicooker to baking mode, add oil and heat it.
5. Add the onion and simmer for ten minutes.
6. During this time, peel, wash and grate the carrots.
7. Add to the onion and cook for another quarter of an hour.
8. Pour in tomato juice, add beans, sugar, tomato paste and spices.
9. Stir and cook for an hour and a half in simmer mode.

Tip: instead of tomato paste, you can use adjika.

If you don’t have time to soak and cook beans, you can safely buy a ready-made product in a jar. In this case, you will only need to prepare the sauce and mix it with the cooked beans.

Beans in tomato sauce are not only healthy and tasty, but also very satisfying. Try cooking, it’s so simple that even a child can do it!

Protein, in high percentages, is found not only in meat foods. A striking example of this is beans and other legumes. Now I'll seat you how to cook beans stewed in tomato. A tasty and healthy dish in many ways. Plus it’s filling. I recommend regularly alternating meat with baked beans and other similar dishes.

To prepare beans stewed in tomato sauce, we will need:

— Tomato paste – 2 tablespoons;

— Onion – 2 medium onions;

— Carrots – 1 large carrot;

- Ground black pepper;

— Vegetable oil for frying;

Let's start cooking beans stewed in tomato.

First, you need to soak the beans in water for 12 hours. Then, drain the water. Fill the beans with water again in the pan and put on fire. As it boils, add salt to the water. The beans need to be cooked for a long time until they become soft.

Three carrots on a coarse grater. Cut the onion into medium cubes. Place a large frying pan on the fire and heat the vegetable oil. Fry the onion and then the carrots. Bring everything to a light golden color. Add tomato paste and cilantro. Pepper, salt - mix everything. Let's simmer a little.

Now it remains to drain the water from the beans (but not all, but leave half). Add the beans and the rest of the water to the frying pan. Mix and simmer. Let's try. If it turns out a little sour (due to the tomato), then add sugar. And so on until we get a taste that is digestible for us.

It turns out beautiful beans stewed in tomato sauce. This dish goes well with various side dishes: rice, potatoes, pasta.

On the European continent, beans began to be cultivated as a food product not so long ago. Until the 18th century, it was grown as an exotic flower. Now this wonderful plant of the legume family has become a frequent guest on the tables of vegetarians and fasting people - stewed beans with onions and carrots is an excellent alternative to animal protein.
Meat eaters also liked beans. Its neutral taste goes well with both chicken and pork. Different spices make a new dish every time. However, many housewives do not undertake to cook it, fearing difficulties with an unfamiliar product.
The main nuance of preparing delicious beans is long soaking and long pre-cooking. Almost any recipe involves these steps. Red grains require slightly longer processing than white grains; they are kept in water for at least 12 hours, and preferably a day.
Stewed beans in tomato sauce with various spices and meat is known in many national cuisines. For example, Georgian lobio or Mexican chili con carne. Spices, seasonings and aromatic herbs perfectly complement the taste of these hearty dishes.

Taste Info Vegetable main courses

Ingredients

• Dry red beans beans – 300 g;
• Fresh carrots – 1 pc.;
• White onion – 1 pc.;
• Sweet pepper – 200 g;
• Fresh tomatoes – 300 g;
• Whole hot pepper – 1 pc.;
• Meat or vegetable broth - 1.5 l;
• Garlic – 2 cloves;
• Leaf parsley;
• Fresh laurel leaves;
• Salt, tomato paste, vegetable oil.

How to cook stewed beans in tomato sauce with carrots and onions

Rinse thoroughly and soak the red beans in cold water for at least 12 hours, preferably overnight. Then drain the water, rinse again and cook over low heat. You need to cook the beans for a long time, at least an hour, until soft. Add salt at the end.
Beans and vegetables can be cooked faster if you use canned beans in their own juice. It will only be enough to rinse it.
Peel the carrots and onions and chop them into neat pieces.


Heat the oil in a heavy-bottomed saucepan or deep saucepan. Fry onions and carrots.


Remove the stem and seeds from the sweet pepper and cut them into thin strips.


Fry bell peppers along with carrots and onions.


Peel the garlic, chop it in any way and add to the vegetables.
Wash the tomatoes well, remove the stem, make a cross-shaped cut on the skin and lower each one into boiling water for a minute. Remove the skin and cut the tomatoes into small pieces as in the photo.

Transfer the chopped tomatoes to the frying vegetables, add a couple of tablespoons of tomato paste, salt, add broth and bring to a boil.


Carefully wash the hot pepper, remove the stem and seeds, and cut into circles. If you want a spicier dish, you don’t need to remove the seeds, but if you add the whole fruit, the taste will be milder.
Wash the finished beans and add them to the broth with vegetables, add hot pepper rings. Bring to a boil, reduce heat and simmer for 45-50 minutes.


After about an hour, the delicious bean stew is ready. Serve it in deep soup bowls, sprinkled with parsley or cilantro with fresh bread.
This recipe is very similar to the Mexican national dish, chili con carne, but without the meat. For a more similar taste, add lime juice, ground coriander and sweet paprika pieces.

To make dry beans soak faster, add regular baking soda to the water with them. This will cut the time by about half. For example, an hour will be enough for a white variety, and 4 hours for a red variety.

Bean grains, like all high-protein foods, do not last very long. The shelf life of beans is a little over a year, then the process of hydrolysis begins in the fruit and it loses its taste. Adding a clove of unpeeled garlic to the jar will help keep these legumes fresh a little longer.

The spice – asafoetida – can replace onions and garlic in the recipe. It promotes easy digestion of coarse bean fiber. For the specified amount of ingredients, 0.5 tsp will be enough.

Cooking beans, although not a quick process, is not at all difficult. Follow the instructions in the recipe exactly and everything will work out. Be sure to prepare this hearty and tasty dish for your loved ones.

Pour cold water over the beans and leave overnight to swell.

Cook the beans over low heat until tender (the cooking time for the beans depends on their type, mine took 1 hour). The beans should become soft, but at the same time retain their shape and not become overcooked. Place the cooked beans in a sieve and drain the water.

Peel the onions and carrots. Cut the onion into half rings, grate the carrots. Fry vegetables in vegetable oil until soft for 7-10 minutes, stirring occasionally, over low heat.

Pour 1 glass of water into the vegetables and tomato paste, add salt and pepper to taste. If the tomato sauce is very sour, you can add a little sugar. Simmer the tomato sauce covered over low heat for 5-7 minutes.

Then add the beans to the tomato sauce with the vegetables, add the garlic squeezed through the garlic press, stir and continue to simmer for 10 minutes, covered, over low heat.

Delicious, healthy beans cooked with vegetables in tomato sauce, served hot.

Bon appetit!

We will need very few products. Red or variegated (close to the wild variety) beans, carrots and onions, tomatoes or tomato paste. I make a non-spicy version, so reluctantly I gave up the peppers. There are many complaints on the Internet that beans quickly become infected with bugs. This means that it is better to store this valuable legume product in a jar with an airtight lid.

Let's take a glass of beans, sort them out and wash them. Soak the beans overnight in warm boiled water.



In the morning, our beans were unrecognizable: they had noticeably brightened, “drank” all the water and became much larger in size.



Take a deep frying pan, pour a little vegetable oil and put it on heat. While it is heating up, quickly peel and chop the onions and carrots. Place the vegetables in a frying pan and start frying them over medium heat.



When the carrots and onions have reached the desired condition, add three tablespoons of tomato paste or finely chopped tomatoes to the frying pan. Pour a little water, mix and simmer everything over low heat for 5-7 minutes.



The basis for making beans is ready.



Pour the beans directly into the frying pan and add 1.5 cups of water. Return the pan to the heat and slowly simmer the beans over low heat, covering the pan with a lid. As the water gradually decreases, add small amounts of boiling water. Simmer the beans for at least 45 minutes. Let's try it. If the beans have become soft, simmer them in an open frying pan. The beans should thicken. Add salt and vegetable seasonings, ground coriander. Mix everything and simmer for another 5 minutes.



Finely chop the garlic and parsley or whatever you have. Add to the finished dish, stir and turn off the heat. The beans should be in a thick sauce.



The beans in the tomato are ready. Cover it with a lid and leave it alone for 10 minutes.



Serve beans in tomato, Mexican style. Place tortillas on a plate and place 3-4 tablespoons of beans and sauce on it. For lovers of spicy food (and this dish was supposed to be spicy, but it was made for children, so there is no pepper in it), you can “drip” the beans with hot Chili sauce - sometimes this thing helps a lot...