home → Salads Recipes for canning beans in tomatoes for the winter, just like in the store. A very tasty recipe for beans in tomato for the winter, just like in the store. Canned beans in tomato with garlic.

Recipes for canning beans in tomatoes for the winter, just like in the store. A very tasty recipe for beans in tomato for the winter, just like in the store. Canned beans in tomato with garlic.

Already in the 5th century BC. e. the inhabitants of Mexico and the American continent cultivated bean plantations. Columbus brought legume seeds to Europe, but at that time the crop was grown only as an ornamental climbing plant. They also ground it into flour and made white for the face.

Only towards the end of the 17th century, the French physician Geoffroy explained in his writings the beneficial properties of this plant, and humanity finally “tasted” the beans. The product came to our country in the 17th-18th centuries under the appropriate name - French beans.

Benefit

The value of the product is due to its rich chemical composition. In addition to protein, it is distinguished by the following substances.

Vitamins. E, RR and almost the entire spectrum of the B-group. They are necessary to ensure the transmission of nerve impulses, the production of a sufficient amount of hemoglobin, visual acuity, beauty of skin, hair and nails, regulation of blood sugar and cholesterol levels, and strengthening the walls of blood vessels.
Macroelements. Potassium, calcium, phosphorus, silicon, sulfur, sodium, chlorine, magnesium. They are important for bones, heart, nervous system, and metabolic processes.
Microelements. Iodine, iron, fluorine, chromium, zinc, cobalt, copper, manganese, selenium. Moreover, the concentration of iron in 100 g of product is almost 33% of a person’s daily requirement.
Amino acids. Replaceable and irreplaceable. Without them, the process of synthesis of proteins and hormones is impossible. Amino acids fight cell aging, strengthen the ligamentous apparatus, support the elasticity of the skin and blood vessels, normal brain function and reproductive function in both sexes.

Beans are rich in soft fiber. On the one hand, this is a plus, since it lingers in the stomach for a long time and provides a prolonged feeling of fullness. On the other hand, such fibers provoke gas formation in the intestines. Therefore, you shouldn’t get too carried away with legumes either - one serving a day is enough.

Product selection and preparation

As you prepare to can your legumes, it is important to consider three tips.

Variety. White beans cook faster, taste more tender and are more suitable for use in first courses. Red - has a denser structure, so it cooks longer, retains its shape better and looks more attractive in main courses, salads, as a side dish.
Size . The beans should be approximately the same size. Otherwise, the small ones will cook faster and turn into mush, while the large ones will just reach the desired condition.
Soaking. This is a required item. Raw beans contain toxic substances and must be removed. Soak white beans for at least six hours, colored beans for at least eight.

Never salt beans at the beginning of cooking - the product will become tough and tasteless. Add salt five to ten minutes before the end of cooking.

A selection of recipes

There are not many ways to prepare beans in grains: you can roll them in their own juice, with herbs or vegetables, in tomato sauce. The most common recipes are described below.

In tomato sauce

Ingredients:

red bean grains (can be replaced with white) - one glass;
tomatoes - four pieces (medium size);
sunflower oil - 50 ml;
vinegar 9% - 10 ml;
sugar - 10 g;
salt - 15 g.

Step by step

Soak the beans in cool water until the morning.
Boil it.
Place the tomatoes in a colander.
Pour boiling water over it.
Peel off the skin.
Grind in a convenient way.
Boil the resulting tomato sauce.
Enter everything except the beans.
And boil again.
Add cooked beans.
Cook for half an hour over low heat.
Pour into sterile jars and seal.

The cooking time for beans depends on the variety. To check readiness, remove the beans from the pan and press with a spoon: if they are crushed easily, they are ready.

With vegetables

Ingredients:

bean grains (any) - three glasses;
tomatoes - 1.5 kg;
onion - 0.5 kg;
sweet pepper of any color - 1 kg;
vegetable oil - 100 ml;
salt - two tablespoons;
vinegar 9% - 50 ml;
sugar - 200 g.

Step by step

Soak the beans until morning.
Cook until done.
Cut carrots, onions and peppers into small pieces.
Crank it in a meat grinder.
Immediately place together with the oil in a large saucepan and simmer for about ten minutes.
Scald the tomatoes and remove the skin.
Also turn it in a meat grinder.
Add tomato puree and dry ingredients to a common saucepan.
Cook for another quarter of an hour over low heat.
Add cooked beans.
Simmer for 45-50 minutes under the lid.
Five minutes before readiness, add vinegar.
Roll up into a sterile container.

You can prepare borscht dressing. For 1 kg of legumes, take half a kilo of beets, bell peppers and onions, half a glass of tomato paste and vinegar, a glass of sunflower oil. Boil the beans soaked overnight, chop the vegetables, mix everything and simmer for about half an hour. Finally add salt and vinegar.

In its own juice

Ingredients:

bean grains (any) - 0.5 kg;
water - four glasses;
salt - two tablespoons;
sugar - two tablespoons;
vinegar 9% - 2.5 tablespoons.

Step by step

Soak the beans for at least eight hours, preferably overnight.
Drain the water.
Rinse the product under the tap.
Fill with four glasses of fresh water.
Add sugar and cook covered for about an hour. (You need to cook over low heat and always with the lid closed so that the water evaporates as slowly as possible. You can no longer add water during the cooking process. If you wish, you can add bay leaf or ground black pepper to the dish to taste).
Five to seven minutes before the end, add salt and vinegar.
Place the beans in washed jars, cover with lids and sterilize for 20 minutes.

You can do without sterilization. Then the jars will need to be prepared in advance: rub the inside of the container with baking soda, rinse thoroughly and sterilize in a convenient way.

With tomato paste

Ingredients:

bean grains (any) - 1 kg;
carrots - three large root vegetables;
two onions;
tomato paste - half a glass;
vegetable oil - half a glass;
sugar - 10 g;
salt - 10 g;
water - four glasses.

Step by step

Soak the beans overnight.
Rinse under the tap.
Pour four glasses of water, add sugar.
Simmer covered for ten minutes.
Grate the carrots and chop the onion as desired.
Fry in vegetable oil.
Pour a ladle of bean broth into the vegetables, add tomato paste.
And boil for five to ten minutes.
Combine both masses and add salt.
Boil over low heat for another ten minutes.
Divide into jars.
Cover with lids.
Sterilize in a large saucepan for at least 25-30 minutes.
Roll up the lids and cool the jars under a blanket.

A simpler recipe: take 0.5 kg of beans and half a glass of pasta. Soak the main ingredient overnight and then boil until tender. Mix the paste with one and a half glasses of water, add legumes, salt to taste and simmer for half an hour covered over low heat.

With greens

Ingredients:

bean grains (any) - 1 kg;
tomatoes - 1 kg;
dill and parsley - two large bunches each;
salt - half a glass;
ground black pepper - to taste.

Step by step

Soak the beans overnight.
Boil until done.
Scald the tomatoes and remove the skins.
Grind with a blender or meat grinder.
Chop the greens not too coarsely.
Combine all ingredients in a large saucepan.
Place in clean jars, cover with lids and sterilize for about an hour and a half.
Roll up the lids.

Sterilization can be carried out in a household autoclave. In this case, leave 2-3 cm of free space under the covers, and roll up the covers themselves with a key. Cooking time will be reduced to 40-60 minutes depending on the size of the container.

The time has come to make supplies for the winter. Products from the legume family are great for winter menus. They are rich in beans and B vitamins. Recipes for beans in tomatoes for the winter will help replenish your home canning arsenal.

It is better to choose fresh, milky ripe beans for preparations. If the base is dry, then it must be soaked for about 7 hours in cold water, then boiled. This recipe uses fresh beans.

Separate the beans into beans, wash them, and cover with cold water. When the beans boil, add salt and pepper, cook for 6 - 8 minutes with the lid closed. Then drain the excess liquid through a colander.

Next, peel the fresh carrots and chop them on a grater. The onion can be chopped as desired, but it is better to cut it into cubes. Pour oil into a frying pan and fry the vegetables until golden brown. Pour tomato paste (dilute with water) into the fried vegetables, stir well and simmer over low heat for another 5 minutes.

Then mix the vegetable mass with boiled beans, cook for another 10 minutes. Paprika and ground pepper can be added to taste. If desired, add fresh garlic or sweet pepper to the dish.

Glass jars need to be sterilized. Place the hot mixture into glass containers and seal with sterile lids. Leave to cool at room temperature.

Green beans for the winter in tomato

Asparagus is a valuable dietary product due to the presence of fiber and important microelements. A tasty appetizer suitable as a side dish or as an independent dish. Even an inexperienced cook can cook green beans in tomatoes for the winter.

Prepare green beans: rinse and cut off the edges with special kitchen scissors. Cut the pods in half to fit in the jar.

Peel the onion and cut into cubes. Wash the carrots and grate them. Sauté vegetables for 2-3 minutes.

Scald the tomatoes with boiling water and remove the skin. Grind until puree, then pour into a saucepan or stewpan and put on gas.

Once the tomato mixture has boiled, add the green beans, spices and fried vegetables. Leave to simmer for 50 minutes on low heat. At the end of cooking, add bay leaf and vinegar.

Wash the jars well with soda and sterilize them separately with lids. Place asparagus in tomato jars for the winter and cover with a blanket for a day. Store in a secluded dark place.

Salad with beans in tomato

For a classic salad with tomatoes, you can choose either fresh or dried beans at your personal discretion. The dish is prepared quickly for the winter and does not require large expenditures on ingredients. Hot pepper can be added if desired, but it is important not to overdo it with the amount.

Soak the beans in water overnight. Wash, drain and place in a saucepan. Pour in fresh water, add a little salt and cook until soft.

Pass the tomatoes through a meat grinder. Pour sugar and salt into the resulting tomato juice, mix and keep on fire for half an hour. Next, add pepper and boiled beans. Simmer for another 10 minutes.

At this time, start sterilizing the jars. After cooking, place the vegetable mixture into a glass container and seal it tightly. After cooling, transfer to a cool, dark place.

With eggplants

Beans go well with almost all vegetables; eggplant makes a particularly tasty appetizer. Garlic in the dish adds a piquant taste. Be sure to try making a winter salad using this recipe.

Boil the beans soaked overnight for an hour without adding salt. Next, you need to prepare the vegetables: rinse with water on a special grid and cut as desired. Grate the carrots.

Peel the tomatoes by pouring boiling water over them. Then grind through a meat grinder or blender. We put the tomato mass on gas. After boiling, add salt, sugar, oil and vinegar. Also put carrots and chopped garlic on the plates. Let it boil.

Pour beans and eggplants into sterilized jars for the winter and roll them up. Turn the jars over until they cool completely.

Canning white beans in tomato

White beans have a lower density than red beans. These beans are well suited for preparing first courses. Preserving white beans in tomatoes for the winter is useful as a dressing for cabbage soup or borscht.

Leave the beans to soak overnight. In the morning, drain the liquid through a colander and boil in a pan with fresh water for an hour. The beans should be soft, but not fall apart.

Dilute tomato paste with water. Check density by eye. Salt the mixture, add sugar and pepper. Pour the spicy mixture over the beans and simmer for an hour until cooked.

At this time, sterilize the jars by first rinsing them with soda. The lids are also sterilized. Place the beans in the tomato into a glass container and roll up. Cover the jars with a blanket until they cool completely.

Peppers stuffed with beans in tomato

You can prepare a winter snack in an interesting way. The dish will be relevant even on the holiday table. Let's take red beans as a basis; they are good for side dishes and salads.

Soak the beans in cold water the night before. In the morning, boil in fresh water until tender. Fry chopped fresh onions and carrots in oil in a hot frying pan.

Add garlic cloves and boiled beans to the frying. Remove the skins from the tomatoes and puree them.

Remove the core and seeds from the bell peppers. For stuffing, it is better to choose fruits with thick walls.

Immerse the peppers in boiling water for a couple of minutes, then cool. Stuff with fried vegetables. Bring the tomato juice to a boil on the stove.

Place peppers in sterilized jars and fill with boiled tomato juice. If desired, add a few peas of allspice. Screw on the lids of canned peppers stuffed with beans in tomato sauce. The dish is ready.

The topic of today's conversation will be the preparation of beans for the winter. In this article I will tell you how to can can beans at home, look at popular recipes, and pay a little attention to the benefits and useful tips.

Method of canning beans in their own juice

There are an incredible number of ways to prepare beans. Each of the recipes is good in its own way, and canning in its own juice is no exception. Try it in practice and see for yourself.

Ingredients:

Beans – 1 kg.
Onion – 500 g.
Carrots – 500 g.
Refined oil – 250 ml.
Vinegar – 3 tablespoons.
Cloves, allspice, salt - to taste.

Preparation:

First, soak the beans until morning. Change the water several times during the procedure. In the morning, rinse and boil until tender. Cut the onions into half rings and the carrots into slices.
Pour oil into a large saucepan, add chopped vegetables, and place on the stove. Once it boils, simmer the vegetables over low heat for 20 minutes.
Add the boiled beans to the pan with the vegetables. After 10 minutes, pour in the vinegar, add salt and spices, stir the mixture and cook for two minutes.
Place the boiled ingredients in jars, sterilize over moderate heat for a third of an hour, and securely roll up the lids. Keep the jars upside down under a blanket until cool.

Beans in their own juice, even in their pure form, will serve as a wonderful snack. And if you have free time or a holiday is approaching, use it to prepare more complex dishes, for example lecho.

How to Can Beans in Tomato Sauce

Beans are a healthy food product that contains a lot of vitamins, minerals and protein. If cooked or preserved correctly, it turns out incredibly tasty. I offer a recipe for canning with the addition of tomatoes.

Ingredients:

Beans – 1.2 kg.
Tomatoes – 1 kg.
Onions – 2-3 pcs.
Salt – 3 teaspoons.
Bay leaf – 5 pcs.
Allspice ground – 0.5 teaspoon.
Ground black pepper – 1 teaspoon.
Vinegar 70% – 1 teaspoon.

Preparation:

Boil beans in a saucepan. To do this, place the beans in boiling water and cook over moderate heat until soft. Chop the onion into small squares and fry in oil.
Remove the skins from the tomatoes by pouring boiling water over them. Place in a saucepan and cook on the stove until softened, adding a little salt. Then remove from heat and puree.
Add beans, onions and all other spices to the crushed tomatoes. Mix everything and return to the stove. Boil until boiling, then add a teaspoon of vinegar and stir.
Place the cooked beans into the prepared jars. Roll up the lids. Leave to cool, wrapped in a towel.

Video recipe

The beans in tomato sauce are divine. Even if you have simple pasta for lunch, adding a few spoons of beans in tomato sauce will turn the dish into a real masterpiece.

Canning green beans

Canned green beans are packed with vitamins and minerals and can be stored for a long time. The recipe for making marinade differs from brine in that vinegar is the main preservative.

Ingredients:

Green beans – 0.5 kg.
Horseradish root – 1.5 g.
Fresh dill – 50 g.
Parsley – 50 g.
Salt – 2 tablespoons.
Sugar – 1 tablespoon.
Black pepper – 10 peas.
Ground cinnamon – 2 grams.
Cloves - 3 pieces.
Vinegar – 50 ml.

COOKING:

Fry the pods in a frying pan with some oil. I recommend cutting large pods into pieces.
Make the marinade. Pour salt and sugar into boiling water and put on fire. After boiling for 10 minutes, add vinegar to the marinade.
Place the pods in prepared sterile jars, placing herbs and other spices on top. Add the marinade and, covering with lids, place in a water bath for a quarter of an hour.
After sterilization, roll up the lids. Turn the jars over and, wrap them in a towel, leave to cool. Store canned food in a cool place.

Video cooking

This recipe will be appreciated by housewives who cannot imagine life without green beans. They readily eat it as a main dish or add it to soup. Even if you are not one of them, be sure to try canned green beans. It will diversify the menu and give new sensations.

Recipe for canned beans in an autoclave

An autoclave is a wonderful assistant in preparing food for the winter. If you have such a device, the recipe for beans in the autoclave is guaranteed to come in handy. Ingredients are indicated for one half-liter jar.

Ingredients:

Beans – 100 g.
Carrots – 100 g.
Onions – 100 g.
Bell pepper – 50 g.
Vegetable oil – 50 g.
Tomato juice – 350 g.
Sugar – 0.5 teaspoon.
Salt – 1 teaspoon.
Vinegar – 1 tablespoon.

Preparation:

First, soak the beans for 5 hours, then place them in boiling water. Meanwhile, prepare the vegetables: finely grate the carrots, cut the onions, tomatoes and peppers into cubes.
Boiled beans, pour tomato juice, place on the stove. Add salt, sugar and chopped vegetables. Cook for about 20 minutes until the vegetables are soft. In the last minutes, add vinegar and stir.
Distribute the finished mixture into sterile jars. Roll up the lids and place in the autoclave until the dish is ready. At 110 degrees the process will end in 20 minutes.

Agree, canned beans are prepared in an autoclave in an elementary way. This is another reason why it is worth preparing this wonderful and healthy product.

Which beans are better to can – white or red?

There are many types of legumes. White and red beans are common in our area. If you plan to preserve this product, choose the color and grade at your discretion, depending on its future use. I'll provide food for thought.

Red beans after any heat treatment are denser.
White has less calories than its red sister.
In cooking, white beans are traditionally used for preparing first courses, while red beans look more attractive in salads and side dishes.

As you can see, the differences between the types are insignificant, and the cooking technologies are no different.

The benefits and harms of canned beans

Canning is the most reliable way to store food, which, thanks to its taste and nutritional properties, has won the hearts of gourmets from all over the world. What are the benefits of canned beans?

The main advantage is the preservation of nutrients. Scientists have proven that after canning, beans retain up to 75% of vitamins and minerals.
Due to its low calorie content, the product is ideal for people on a diet.
Beans are rich in plant fiber, which normalizes intestinal microflora, prevents the appearance of malignant tumors and stops inflammatory processes.
Eating legumes improves heart function, normalizes heart rate, and increases the elasticity of blood vessels. They are recommended to be used to prevent stroke or atherosclerosis.
Beans provide a diuretic effect, which has a positive effect on the functioning of the excretory system; it is also beneficial for the health of the bladder and kidneys.

Little harm done. Unregulated use leads to the appearance

Beans in tomatoes for the winter

Cans of beans in tomato

A simple recipe for canning beans in a tomato, using beans - white or red and tomatoes (for tomato puree). The rest is salt, sugar, spices and garlic. It’s very simple, it’s done according to the principle of the simplest treatment. I sealed it with sterilization for better storage. However, please note that canned beans are one of the most capricious (along with cucumbers), it happens that the cans explode. The reason for the explosion of cans of beans may be undercooked beans, their different sizes and mixture of varieties, non-compliance with technology and sterility. So, be prepared that this may happen after a week or 2. And don’t be upset. Close more others. And wash the emptied jars, sterilize and close them in a container that will definitely stand well.

Composition and proportions

for 8 cans of 0.65 l (total 5.2 l)

Beans (red or white dried) – 1.6 kg (2 packs of 800 g each);
Tomatoes – 4.5-4.8 kg;
Salt – 4.5 tablespoons;
Sugar – 6.6-7 tablespoons;
Spices (I had dried basil and mint - 2 pinches of each);
Garlic – 4-5 cloves;
Hot hot pepper (chili type) - a small piece (if you want, not necessary);
Table vinegar - to taste.

Red beans

How to do

Soak the beans

Soak the dried beans overnight or for a day, periodically washing the water (if possible). The beans will increase approximately 3 times from the original size, so a lot of water is required for soaking. If your home is too hot, remove the soaked beans to a cooler place.
After soaking (before cooking), rinse the beans and add fresh water.

Cook the beans

Place the beans, filled with fresh water, on the fire, bring to a boil and cook until tender (the beans are soft). Throughout cooking you need to stir occasionally. Don't overcook it, otherwise you'll end up with bean puree. As soon as the beans become soft and crumbly inside, turn off the heat.

Beans during cooking DO NOT SALTY(this will greatly lengthen the cooking time). We only salt the tomato puree.

Make tomato puree

Grind: cut the tomatoes into pieces (cutting off the attachment point of the stalk and damage, if any). Grind everything into puree with a blender or food processor (or pass through a meat grinder).
Add spices and salt-sugar: add salt, sugar, finely chopped garlic and hot pepper to the tomato puree, sprinkle with basil and mint.

Cook beans in tomato

Place the beans in a bowl with tomato puree (I used 7 liters) (move from the pan with a holey spoon). Add 2-3 cups of bean broth (salt it to taste first). Stir, bring to a boil and cook for 20 minutes over medium heat, stirring occasionally. Add table vinegar to taste.
Place the beans in prepared jars (within 1 cm of the neck), cover with the prepared lids (do not close, just cover). Take small jars (0.4 - 0.8 l) so that you can open them later and eat everything at once.

Sterilize

Line the pan for sterilization with a clean napkin or cloth (so that the jars do not slip) and place the jars. Fill them up to their hangers with hot water. Bring to a boil and sterilize cans of beans - 0.5 – 10 minutes, 0.65 l – 12 min T, 0.8 l 14-15 minutes.
Remove the finished beans from the water without moving the lids and close. Turn upside down and wrap. Leave in this position until cool. Return the jars to their original position and store in a dark, dry and cool place(if it’s hot at home, and just in case, it’s better to store it in the basement or refrigerator; beans are capricious; they’re safer in the cold).

Cans of beans

Canned homemade beans in tomato

Soak the beans in advance
Tomatoes
Slicing tomatoes

Grind the tomato pieces into a puree using a blender
Puree of tomatoes (unpeeled, with skin), chopped in a blender
Transfer beans to tomato puree

You also need to add 1-2 cups of bean broth
Transfer the finished beans in the tomato into a jar, cover with a lid and sterilize
Cover the jars with lids

Jars of red beans in tomato
A can of beans is ready!
Jars of beans

Homemade Canned Beans

1.8 kg of white beans and 4 kg of tomatoes yielded 15 half-liter jars (7.5 l).

A bag of white beans
Tomato puree
Combine boiled beans with sauce

Beans in tomato in a cooking bowl
Fill the jars with beans and sauce. Cover and start sterilizing
Jars of ready-made beans

Ready-made jars of beans

Mint and basil go well with both beans and tomatoes. If you don’t have dried ones, you can take 3-4 fresh branches (pick the leaves and cut them).

Instead of mint and basil, you can take allspice or ground black or hot red pepper.

You can add more hot peppers (if you have chopped pods) if you like it spicy.

How many tomatoes to use for beans

I did it in the proportion of 1 kg of beans, 2 kg of tomatoes, and 3 kg of tomatoes (there will be more sauce). For those who find it more convenient to count food per 1 kg of beans, I give the proportions:

Proportions of beans in tomato per 1 kg of beans

Dried beans – 1 kg;
Tomatoes – 2 kg (or 3 kg);
Sugar – 1.5 tablespoons (or 2 tablespoons and 1 teaspoon, if 3 kg of tomatoes);
Salt – 1 tablespoon (or 1.5 if 3 kg of tomatoes);
Basil and mint - a pinch each;
Garlic – 3 cloves (more to taste);
Hot hot pepper - a little ground or a piece of pod;
Table vinegar - to taste.

Recipe with a different dressing (with carrots and apples)

5.5 liters

Beans – 1.6 kg;
Tomatoes – 3.7 kg;
Carrots – 1 large (400-450 g);
Apples – 2 pieces;
Salt – 4 tablespoons (+ for adding salt to carrots);
Sugar – 6.5 tablespoons;
Dried basil and dried mint – 2 pinches each;
Garlic – 5-6 cloves;
Bean broth (water from beans) – 3 cups;
Vegetable oil – 1/2 or 2/3 cup;
Table vinegar - to taste.

Do everything the same. Just for the sauce, grate the carrots on a fine grater and simmer in oil (10 minutes, until softened), then add salt. Peel and seed the apples, cut into pieces and grind in a blender together with the tomatoes.

Grate carrots on a fine grater
Sauté carrots in oil, stirring
For a 7-8 liter bowl of beans in a tomato you only need 2 apples

Cut tomatoes and apples into small pieces
Tomatoes, apples and carrots
Add spices, salt, sugar and garlic to the puree

Beans came to our diet from Latin America, but it was Russian housewives who began to prepare them in the form of canned food. It is not only tasty, practical, but also saves time. To cook dried beans, the cook must first soak them and then boil them. Free time does not always allow you to do this. Canned beans in tomato can be used as a side dish, dressing for borscht, stews, and salads. And due to its beneficial properties (75% protein) and low calorie content (110 cal), it can be consumed by people who are on a therapeutic diet. During fasting, it will replace the beneficial substances found in meat and fish. Not everyone, due to their financial situation, can eat daily sources of protein, which is so necessary for our body. Preparing beans for the winter is inexpensive and does not require much effort.

Low-calorie canned beans in tomato

This preservation can be used as a dressing for borscht or stew. It already contains tomato paste, so it can be added to the dish 5 minutes before the end of cooking.

Ingredients:

beans – 800 g;
water – 600 ml;
0.5 tbsp. l. salt;
1 tbsp. l. Sahara;
ground black pepper - a pinch;
tomato paste (without starch, natural) – 200 g.

Cooking steps:

Prepare beans for canning. It is recommended to soak them overnight. This way you can reduce the cooking time. Store-bought white beans take a long time to cook, but homemade red beans take a long time to cook.
In the morning, you need to strain the water and transfer it to a container in which it will be boiled. You can simmer in water or tomato sauce.
Dilute tomato paste with water in a ratio of 1:3 and stir until smooth. Salt, pepper, add sugar. Pour the resulting mixture over the beans.
Bring to a boil over low heat and simmer for 1.5 - 2 hours. The beans should be soft.
Place the boiling mixture into sterile jars and seal. It is advisable to turn the canning over and cover with a blanket until it cools completely.

Recipe with natural tomato sauce

For this recipe, you need to make your own tomato paste. This preservation is very useful due to not only the protein in beans, but also other vitamins contained in tomatoes. It can be used as a dressing for first and second courses or as a sauce for meat dishes.

Proportions per kg of beans:

5 kg of tomatoes;
large carrots;
1/2 kg of onion;
40 g table salt;
150 g sunflower oil;
20 g sugar.

For preparation you need:

Rinse the beans and soak for 4-5 hours in cold water.
Drain this water, add new water and cook until tender over medium heat.
Thinly slice the onion into half rings. Saute it in vegetable oil until transparent. Add grated carrots to the pan and fry for another 10 minutes.
Tomatoes should be crushed in a blender or pureed through a sieve, which is added to the fry. Cook the tomato dressing for about 20 minutes, stirring occasionally.
Place the stewed vegetables in a saucepan with thick walls (preferably a cauldron), add salt, sugar and a little water in which the beans were cooked. For added spiciness, you can add vinegar at this stage.
Bring the resulting mixture to a boil. Pre-prepared beans can be placed in prepared, clean, sterile jars. Pour boiling tomato sauce over the beans, roll up the lids, and turn the jars over.

It is necessary to wrap the preserved food in a blanket or blanket for at least 5 hours.

Canned beans in tomato with spices

Every housewife strives to create a signature recipe for herself using spices. By experimenting with the proportions of seasonings and different types of spices, you can choose your favorite canning recipe for the whole family.

Ingredients (spices of your choice):

1 kg beans;
onions – 3 pcs.;
tomatoes – 1 kg;
ground and allspice – 1 and 0.5 tsp;
5 pieces. bay leaf;
vegetable oil – 1 tsp;
essence of vinegar (70%) – 1 tsp.

Cooking algorithm:

Pour boiling water into the dry beans and cook until soft.
Chop the onion and lightly fry.
Remove the peel from the tomatoes. This is easy to do if you first dip the tomatoes in boiling water and then quickly into cold water.
Cut the tomato pulp into pieces, add salt and cook until soft. In order for the consistency to resemble tomato paste and be homogeneous, it must be pureed with a blender.
Add prepared beans, fried onions, and spices to taste to the tomato sauce. Bring the mixture to a boil.
Place the product in previously prepared sterile jars and roll up.

To prevent the beans from overcooking and to look beautiful in jars, it is recommended to sort them before cooking. For preservation, you need to use only grains without external damage.

How to cook red beans in tomato: a simple recipe for the winter

What is necessary:

beans - 1.2 kg;
fresh tomatoes - 1 kg;
mixture of peppers - 0.005 kg;
clove pepper - 0.003 kg;
vinegar essence 70% - 0.005 l;
onion - 0.500 kg;
tomato paste - 0.100 kg;
laurel - 0.003 kg;
vegetable oil;
sea salt - 0.025 kg;
garlic - 0.015 kg.

Cooking process:

In the evening, soak the beans in cold water. In the morning, pour out the water. Pour new water over the beans. Place the container with them on the stove over low heat. Cook until done. As soon as the beans are ready, remove the pan from the stove, pour out the water, and cool the product.
Scald the tomatoes, remove the skin. Boil the tomatoes in a saucepan. Puree with a blender.
Add cooked beans to the resulting sauce. Add salt and pepper. Mix everything. Bring to a boil in a saucepan. At the very end, add vinegar.
Transfer the workpiece into jars and roll up. Place on the lids. Cover with a blanket. Cool. Place in a dark place.

You can add different vegetables to the mixture if you wish. For example, cauliflower or broccoli. It turns out very tasty with the addition of bell peppers and carrots. None of these additives will spoil the taste of beans; on the contrary, they will give it additional notes. Mushrooms are ideal for this preservation. The snack will have an extraordinary taste. Any mushrooms are appropriate here. Very small champignons look very good - you don’t even need to cut them.

Bean salad/dressing with tomato sauce: a simple recipe

The preparation can be served at a festive table in the form of a salad or for a modest dinner. Its taste will certainly surprise guests.

Compound:

200 g – beans;
0.5 kg of fresh tomatoes;
sweet pepper – 2 pcs.;
3 pcs. - carrot;
4 cloves of garlic;
1 tsp. sugar;
1 tsp. table salt;
50 ml. sunflower oil.

To prepare you need:

Sort the beans and fill them with clean water. It is better to do this overnight so that the beans swell well and cook quickly.
Make tomato sauce - filling. Peel the tomatoes and grind them through a meat grinder or in a blender.
Pour 50 ml of vegetable oil, a little water and the previously prepared tomato puree into the pan in which the dressing/salad will be prepared.
Cook the beans and make sure there is enough water. The beans absorb liquid very well, so the chances are very high that the dressing will burn if you don't watch it.
Prepare vegetables: peel the onion - cut into cubes; sweet pepper - into strips; Grate the carrots (you can cut them into pieces, but they will take longer to cook).
Fry all the vegetables in a frying pan with a couple of tablespoons of sunflower oil.
Transfer the vegetables to the container with the beans, stir and continue to simmer.
When finished, add sugar, salt, chopped garlic and let simmer for another minute. Then turn off the heat.
Transfer the mixture into sterile jars, roll up and let cool upside down under a blanket.

Asparagus (green) beans as a spicy snack: a recipe that you will definitely like

For preservation, strong pods no larger than 9 cm in length are selected. The preparation can be made from either whole or chopped pods.

For a spicy snack you need:

3 pcs. hot pepper;
1 kg of asparagus;
1 kg of ripe tomatoes;
garlic – 250 g;
salt - 50 g per 1 kg of mixture.

Cooking steps:

Remove veins from the pods. Blanch for 2-3 minutes in boiling water, then let dry.
Grind hot pepper, garlic, salt.
Select a large glass jar and arrange the ingredients in layers: spicy mixture, fresh tomato slices, green beans. Fill the container to the top and place a press on top. Leave this preparation for a week in a cool, dark place.
After a while, place the contents in small (half liter) jars. Sterilize them in a water bath for about 20 minutes. Roll up with treated lids and wrap in a warm blanket.

Beans in tomato sauce for the winter (video)

Beans are a healthy food rich in protein. It is the building material of the human body. For people who cannot eat meat daily for health or financial reasons, nutritionists advise including beans in their diet. Canning this type of legume is recommended in any form: grains, pods. To add a healthy product to your menu in winter, you need to take care of summer preservation. If it is not possible to grow legumes yourself, then you can buy white beans in the store for preparations. When cooked, about 70% of the nutrients are retained, which means that such preservation will be useful for the whole family.

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