Green beans for the winter in tomato sauce. Green beans in tomato sauce. Step-by-step recipe with photos. Recipes for cooking green beans in tomato
Many people believe that it is best to freeze green beans for the winter, but this is not at all true, since freezing loses the lion's share of all vitamins and microelements. Therefore, this product is best preserved. Thus, the vitamins will not disappear anywhere, and any dinner table will be decorated with a spicy snack.
Classic version
This is a classic recipe that takes minimal time to prepare.
Required Products:
- green beans – 1 kg;
- tomatoes – 1 kg;
- garlic – 1 clove;
- spices to taste.
Preparation:
- The pods must be peeled and cut crosswise into 3 equal parts.
- Boil the beans in lightly salted water for no more than 5 minutes. Next, you need to drain the water, cool the beans and place them in pre-prepared jars.
- To prepare tomato sauce, you need to wash the tomatoes and cut them into slices.
- Then they are placed in a saucepan, where a little boiling water is added, and closed with a lid for 10-16 minutes.
- After the tomatoes have softened, the skin is removed from them, and the pulp itself is passed through a meat grinder.
- Crushed garlic and spices are poured into the resulting mass.
- The beans, which were previously placed in jars, are poured with tomato and boiled for half an hour. After which the jars can be screwed on.
To make the beans softer during cooking, you can add a little vinegar.
Bean salad in tomato paste
Bean salad is a quite tasty and interesting dish that is good to use as a side dish for meat or fish.
Required ingredients:
- green beans - 2 kg;
- onion - 1 kg;
- carrots - 1 kg;
- tomato sauce - tablespoon;
- tomato paste - 200 gr;
- spices to taste;
- sugar - 1 tbsp. l;
- a bunch of parsley.
Preparation:
- First you need to wash and sort the pods, cut them into even strips.
- A glass of water is poured into the pan and placed on fire. After the water has warmed up, you need to add beans.
- In the meantime, you need to peel and grate the carrots, and cut the onion into large half rings. Then the vegetables also go into the pan along with tomato sauce, paste and spices.
- After 10 minutes of cooking, you need to add sugar and herbs, boil for another 2 minutes and the dish is ready.
- Now all that remains is to seal the jars.
If you want the beans and onions to be juicy but crispy, then you just need to scald the pods with cold water and add the onions to the jar after the main part of the dish is cooked.
Marinated asparagus with tomato paste
Pickled asparagus is distinguished by the fact that all vitamins and minerals are preserved in such a product.
Required ingredients:
- young green beans;
- vinegar 9% - 1 teaspoon;
- water - half a liter;
- ready tomato paste – 300 gr.
- salt to taste.
Preparation:
- Wash and cut green beans into pieces should be immersed in boiling water for 5 minutes and allowed to drain. After which, it must be placed tightly in sterile jars.
- Now you need to pour in the prepared brine of vinegar, water and salt.
- Next, the jars need to be covered with lids and left to sterilize in boiling water for half an hour.
- Finally, you need to add a little more vinegar to each jar, only then can you roll up the jars.
Before you start eating pickled beans, you need to drain the brine and rinse the pods thoroughly in order to remove the not entirely pleasant taste of vinegar. Well, in order to make the dish even more tasty, the prepared beans can be fried in oil or stewed with rice and vegetables.
Sweet asparagus: recipe with sauce
For those who like to please themselves and their loved ones with unusual, and most importantly, healthy dishes, pickled asparagus in a sweet sauce is ideal. Such taste sensations are difficult to describe, so it’s better to try everything yourself.
Required ingredients:
- unripe green beans – 500 gr.;
- ground cloves – 1 tsp;
- honey and sugar - 2 tsp;
- salt to taste;
- apple cider vinegar 9% - 1 tsp.
Preparation:
- The bean pods must be selected, washed and cut off the ends (the asparagus itself must remain intact and unharmed, since it is best to marinate it whole in this way).
- Then the beans are placed in pre-processed jars, where cloves, salt, sugar, and honey are added in layers. Everything is covered with apple cider vinegar.
- The banks roll up and wait for winter to come.
To make the product as crispy as chips, you just need to scald the beans several times with cold water. You should also remember that you shouldn’t serve such a dish as a dessert, but as a snack, sweet beans have proven themselves well.
Spicy beans
Required ingredients:
- green beans – 1 kg;
- garlic – 4 heads;
- allspice and red pepper, salt, bay leaf to taste:
- mustard – 1 tbsp. l.;
- apple cider vinegar – 1 tsp.
Preparation:
- Before processing the pods, they must be thoroughly washed and dried particles must be cut off. After water procedures, they need to be boiled for no more than 5 minutes.
- The first thing you need to do is put all the seasonings in the jar, and then put the asparagus on top along with the marinade (the marinade consists of salt, water, vinegar, bay leaf and ground pepper).
- After carrying out all the above steps, the container is sealed and covered with a blanket to retain heat.
For preservation, the preservation is placed in a cool, dark place. You can use this clog as a side dish or as an appetizer, and you can also make a delicious salad from it.
Canning beans in 5 minutes: recipe with tomato paste
If you don’t have time for canning, but want to pamper your friends and family with delicious, vitamin-rich foods in winter, then green beans in 5 minutes are ideal!
Required ingredients:
- dried beans – 500 gr.;
- tomato paste in a pyramid;
- spices to taste.
Preparation:
- Dried beans must be soaked from the evening until the next morning, since several hours may not be enough for the beans to swell.
- After the beans have been soaked, the water needs to be washed off and refilled with cool water.
- Now you need to put the beans on the fire and bring the water to a boil. After the water boils, the fire is turned down almost to a minimum, since if you cook the beans at maximum heat, they will quickly boil. After half an hour of cooking, you need to pour tomato paste into the asparagus.
- Now every 10 minutes until cooking you need to add half a glass of cold water. When using this trick, the beans cook much faster.
If you need the beans to cook as quickly as possible, then in no case should you mix different beans with each other, since some types of beans cook for different times and in the end it may turn out that one part is ready, but the second is not, and the dish Unfortunately, it will be irrevocably damaged.
Green beans in tomato sauce (video)
Recipes for canning green beans are quite simple, but everyone will love the taste of such a dish!
Step-by-step preparation of green beans in tomatoes for the winter
Wash young bean pods, trim the tails and remove the fibers (dense thread-like tissues that stretch along the “seams” on both sides of the pod). Cut the prepared beans into pieces 1.5–2 cm long.
Boil the chopped pods in boiling, lightly salted water for 5 minutes to soften the beans a little.
Place the finished beans in a colander and drain the water. Rinse with ice water to keep the pods bright in color.
Place the pieces of bean pods into sterilized jars.
Let's prepare the tomato filling for winter harvesting: wash the tomatoes, cut them into two parts and remove the “butts”. Next, prepare tomato juice: you need to pass the tomatoes through a meat grinder or chop in a blender, and then rub through a sieve to remove pieces of skin and seeds. If you have a juicer, then the process will be much faster and easier. Place the finished tomato puree on the fire, add salt and sugar and bring to a boil.
Carefully pour boiling tomatoes over the beans in the jars. It is important that the beans do not fill the jars too tightly: the tomato should fill all the space between the pieces of pods. Cover the prepared jars with lids and sterilize for at least 45 minutes. To do this, place the jars with the preparations in a wide but shallow pan and fill it with cold or warm water so that the jars are covered by about two-thirds. Be sure to place a cotton towel on the bottom to prevent glass-to-metal contact. Light the fire and wait for the sterilization to complete. Be careful not to let the boiling water bubble too vigorously so that it gets into the middle of the jars.
Close the finished pieces with lids and wrap them until they cool completely. A tasty, appetizing and very satisfying dish is ready!
If you think that the only way to prepare asparagus (green) beans for the winter is to freeze them in the freezer, you are mistaken. Green beans can be pickled, they make an excellent savory snack - no worse than homemade seasoning, and very tasty canned vegetable salads. Are you looking for new options for preparing green beans for the winter? In our selection of recipes for canned green beans, you will surely find a suitable method.
Green beans in tomato sauce
Required:
1 kg of young green beans;
750 g tomatoes;
20 g each of salt and sugar.
Cut the bean pods from the ends and cut into pieces 2-4 cm long. Place in boiling salted water and cook for 3-5 minutes. Drain in a colander and cool with cold water. Pack the beans tightly into the jars. Cut the tomatoes into slices, steam under the lid and rub through a sieve.
Add salt and sugar to the resulting juice and pulp, bring to a boil and pour into jars of beans. Pasteurize liter jars for 50 minutes at 90 degrees. Roll up, turn upside down and leave until cool. Store in a cool place.
Green beans in tomato sauce (2nd option)
Required:
4 kg of green beans;
2 kg of carrots and onions;
1 liter of “Krasnodar” tomato sauce;
2 bunches of parsley;
2 tbsp. water.
Rinse the green beans thoroughly, cut off the tails, cut the remaining part into pieces 3 cm long. Place in an enamel pan, cover with water and boil for 5 minutes. Cut the peeled onion into half rings. Grate the peeled carrots onto a coarse grater.
Add onions and carrots to beans and bring to a boil. Reduce heat and simmer until vegetables soften. 5 minutes before readiness, pour in the “Krasnodar” sauce. Stir. Place the hot salad in sterilized jars and roll up immediately. Turn upside down, cover with a blanket and leave to self-sterilize. Store in a cool place.
Green beans in tomato sauce (option 3)
600 g beans;
400 ml tomato sauce;
1 liter of water
1.5 teaspoons salt.
Wash the tender green beans, trim the stems, remove the stems and cut into small pieces. Blanch in saline solution for 2-3 minutes, place tightly in jars and pour tomato sauce brought to a boil. Sterilize liter jars for 50 minutes, immediately roll up and wrap, leaving to cool completely.
Green bean and pepper salad for the winter
Required:
1 kg each of green beans, tomatoes and eggplants;
1 fork cauliflower;
A small forkful of white cabbage;
2 small zucchini;
5 pods of sweet pepper;
4 onions;
Parsley, cilantro, celery;
Tomato paste;
Salt, ground black pepper;
Sunflower oil.
Wash all vegetables and herbs thoroughly. Boil the green beans in salted water for 12 minutes, cut off the tails and cut into pieces 2 cm long. Cut the eggplants into cubes, sprinkle with salt, squeeze out after a while and fry in sunflower oil.
Fry the peeled and sliced zucchini and pepper separately in vegetable oil. Chop the onion and fry it too. Chop white cabbage and pour boiling water over it. Blanch the cauliflower inflorescences in boiling water for 2 minutes.
Prepare tomato paste from the tomatoes by passing them through a meat grinder. Chop the greens. Mix all the prepared vegetables, herbs and tomato paste in an enamel pan, add salt and pepper and bring to a boil.
Then place in heated, dry, sterilized half-liter jars, cover with lids and place to sterilize in boiling water for an hour. Roll up, cool and store in a cool place.
For a liter jar you will need:
Young green beans;
1 teaspoon of vinegar essence;
For the brine:
950 g water;
50 g salt.
Dip washed and cut green beans into boiling water for 5 minutes, let the water drain and place tightly in sterile jars. Pour in the prepared brine, cover with lids and leave to sterilize in boiling water for half an hour. Add vinegar essence to each jar and roll up.
Before use, drain the brine, rinse the beans and leave in cold water for 5 hours to remove any remaining acetic acid. Fry the prepared beans in oil or stew with rice and vegetables.
Solyanka with green beans
Required:
1.5 kg of green beans;
2 kg each of cabbage and carrots;
1 kg of onion;
2-3 tbsp. spoons of tomato sauce;
Pepper, bay leaf, salt to taste.
Boil the bean pods, cleared of fibers, in salted water for 5-10 minutes, and then fry in vegetable oil. Separately, stew the cabbage and carrots, fry the onions in vegetable oil. When the onion is browned, add tomato sauce to it, mix with the rest of the vegetables, and simmer everything together a little more. Add spices and salt. Pack the hodgepodge into half-liter jars and sterilize for 25 minutes. Roll up and store in a cool place.
Canned green beans with vegetables for the winter
Required:
4 kg green beans;
1 kg bell pepper;
1 kg of tomatoes;
2 cups vegetable oil;
3 tbsp. spoons of salt;
1 teaspoon ground black pepper;
2 tbsp. spoons 70% vinegar essence.
Wash, peel and cut all vegetables into pieces of arbitrary shape. Place in a bowl, mix, add salt, pepper, vegetable oil. Bring to a boil and cook for 40 minutes, stirring occasionally. At the end of cooking, pour in the vinegar essence, mix and place in sterile jars. Wrap up for 12 hours.
Green beans with vegetables
Required:
5 kg each of green beans and tomatoes;
1.3 kg of onions and carrots;
200 g parsley roots;
100 g parsley;
150 ml table 3% vinegar;
150 g sugar;
80 g salt;
20 g black peppercorns;
Vegetable oil to taste.
Wash the beans, trim the tails and cut into pieces. Blanch in boiling water for 2-3 minutes. Peel the onion, cut into rings and fry until golden brown. Peel the carrots and parsley roots, rinse, cut into circles 3-4 mm thick, and fry in vegetable oil. Wash and chop the parsley.
Cut the ripe tomatoes into slices and cook for 15 minutes over medium heat in a small amount of water. After this, add the prepared vegetables, salt, sugar and vinegar to the tomatoes. Bring to a boil and add greens to the vegetable mixture.
If necessary, add a little hot boiled water to the salad and stir (the mass should not be too thick). Place black peppercorns at the bottom of the jars and pour over the hot salad. Sterilize liter jars in boiling water for 40 minutes. Roll it up.
Required:
Green beans;
Black peppercorns;
Carnation buds;
For marinade per 1 liter of water:
40 g salt;
40 g sugar;
100 ml 9% vinegar.
Select bright green bean pods, trim the ends and cut into pieces 2-3 cm long. Then blanch them in boiling water for 4-5 minutes, let cool. Place in clean 0.5-1 liter jars, adding 2-3 peppercorns and 2-3 cloves to each. Sterilize 0.5 liter jars for 20 minutes, liter jars for 25 minutes.
Green bean appetizer with herbs
Required:
1 kg of beans;
2 bunches of dill;
3-4 tomatoes;
50 ml vinegar (9%);
1 teaspoon sugar;
1-2 pcs. bay leaf;
2-3 pcs. cloves and allspice;
4-5 pcs. black pepper;
1 tbsp. spoon of salt.
Pour cold water over the beans and bring to a boil over low heat. Add salt and cook until done. Place in a colander and allow the liquid to drain into a separate bowl. Chop the dill and chop the tomatoes in a blender. Add sugar and spices to the broth and boil for 3 minutes. Add herbs, tomato mass and vinegar, stir. Place the beans in jars, fill with marinade and sterilize for 15-20 minutes (1 liter). Roll up and cool.
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Green bean and carrot salad can be prepared for the winter using this recipe.
500g green beans
300g carrots
5-6 tomatoes
3-4 onions
1 bunch of basil greens
50g vegetable oil
40g.6% table vinegar
5-7 black peppercorns
1 tsp ground black pepper
2 tsp sugar
2 tsp salt.
We prepare the ingredients: wash the green beans, cut off the edges and cut them into large pieces, cut the peeled carrots into cubes, peel the onion, wash it, cut it into half rings, pour boiling water over the washed tomatoes, remove the skin and cut them into slices, wash the basil greens and cut them into large pieces. Next, put tomatoes, carrots, onions into the pan, pour in vegetable oil, simmer for 10 minutes, remembering to stir constantly, add basil and beans to them, then add sugar, salt, season with ground and peppercorns, heat over low heat for 5-7 minutes, remembering to stir constantly, pour in the vinegar, mix thoroughly, place tightly in the prepared jars so that the juice covers the salad. Then cover the jars with clean lids, place them in a pan with hot water, sterilize for about 7-10 minutes, close, turn upside down and leave until cool.
How to prepare a salad of green beans and carrots for the winter?
Wash fresh green beans and, if there are any, remove the side “string”.
Boil the prepared beans in salted water until half cooked and cut into tails of 4-6 cm.
In a frying pan or roasting pan with heated oil, place onions cut into half rings and carrots, grated on a coarse grater.
After 15 minutes of simmering, add the prepared bean tails, sugar, vinegar, salt to taste and peppercorns. Simmer the vegetables over low heat for another 10 minutes.
then place the tomato quarters and chopped herbs into the frying pan. Cover the vegetables with a lid and simmer for 15-20 minutes.
Place the hot salad in hot, clean jars and sterilize for 30 minutes at low boil, covering the salad with a lid.
Roll up the salad and leave until cool.
Peel the onion, remove the seeds from the bell pepper. Cut off the “tips” from both sides of each green bean pod. Cut each pod into 2-3 parts. In a saucepan, dilute the tomato paste with hot water.
Bring the tomato to a boil, add chopped onions and sweet bell peppers cut into strips, add salt and sugar. Bring to a boil, reduce heat and let vegetables simmer for 5 minutes.
Next add the chopped green beans.
Add a clove of garlic, cut into 2-3 parts, bring to a boil, reduce heat.
Place the beans and tomatoes in a sterilized jar.
Store healthy and very tasty green beans cooked in tomatoes for the winter in a cool place. If this is not possible, the jars of beans should be sterilized, to do this they need to be placed in a pan with hot water (you must first place a cloth folded 2-3 times on the bottom of the pan), the water should reach the “shoulders” of the jars, place on medium fire and sterilize for about 15 minutes from the moment of boiling.
