Beans in tomato sauce. Recipes for canning beans in tomatoes for the winter, just like in the store. Roll of young beans and tomato dressing

Beans in tomato sauce are a healthy and low-calorie dish with a high protein content. It improves the functioning of the nervous system, blocks the breakdown of starch into sugar, and promotes weight loss. A huge number of canned legumes are sold in stores, but it is very difficult to find truly tasty ones.

Beans in tomato are not only a wonderful side dish that ideally complements meat or fish, but also an excellent appetizer that can be served separately. At home, such preparations are prepared for the winter and stored in the cellar or refrigerator.

Classic recipe in tomato sauce

For this dish you will need the following set of products:

1 kilogram of red beans;
5 kilograms of tomatoes;
half a kilogram of onions;
half a kilogram of carrots;
50 grams of salt;
15 grams of sugar;
100 milliliters of sunflower oil.

The beans are washed and soaked for three or four hours, the water is drained, clean water is poured in and cooked until the product is completely cooked. The onion is cut into thin half rings and fried until golden brown. Add grated carrots and fry. Tomatoes are peeled, ground into puree and sent for frying. Cook for half an hour, stirring regularly.

When the beans are ready, add a mixture of vegetables, add spices and boil. The mass is immediately laid out in sterilized jars and sealed with lids.

Beans with tomato paste

Ingredients for the dish:

1 kilogram of beans;
200 grams of carrots;
2 onions;
5 tablespoons of tomato paste;
30 grams of salt and sugar;
5 tablespoons of sunflower oil;
1 liter of clean water.
ground black pepper.

Peel and wash the beans in advance, pour water for several hours to swell them, drain the liquid and cook with spices for ten minutes. At this time, peel all the vegetables, chop and fry with sunflower oil, add beans, tomato paste and cook for five minutes.

When the dish is ready, pour into pre-sterilized jars of any size, roll up with tin lids and leave to cool under a warm blanket upside down.

Canned beans for the winter

Ingredients for cooking:

1.3 kilograms of beans;
0.5 kilograms of carrots;
5 kilograms of homemade tomato puree;
0.5 liters of odorless sunflower oil;
6 tablespoons of vinegar essence;
0.5 cups sugar;
3 tablespoons salt.

Wash, sort the beans and cook in plenty of water until half cooked. Chop the carrots and onions and fry in oil. Place beans, vegetables, tomato puree, sugar and salt into a large container with enamel walls, then simmer over low heat for forty minutes, stirring constantly. At the end of cooking, add vinegar.

Sterilize glass jars in an oven for half an hour or boil for sixty minutes. Boil the lids in boiling water. Place the beans in containers and roll up. Store under a blanket until cool, then in a dark place.

Pickled beans

Ingredients for cooking:

1 kg beans;
1 liter of clean water;
2.5 tbsp. l. salt;
2.5 tbsp. l. Sahara;
a teaspoon of vinegar;
5 tbsp. l. tomato paste;
seasonings and spices to taste.

Pre-soak the beans overnight, drain the water and cook in new liquid until tender, add spices if desired. When the beans are ready, add salt and sugar, tomato paste and cook for another hour and a half.

Pour in vinegar and boil for another ten minutes. Place the pickled stewed vegetables in jars, roll up the lids and cover with a warm blanket until they cool completely.

Tomatoes and peppers with beans for the winter

Products needed for the recipe:

1.5 kilograms of tomatoes;
10 pieces of bell pepper;
250 grams of beans;
5 pieces of onions;
2 pieces of hot pepper;
50 grams of tomato paste;
50 milliliters of sunflower oil;
1 head of garlic;
5 teaspoons salt and sugar;
50 milliliters of vinegar;
cooking water;
red pepper to taste.

The first step is to cook the beans, but do not overcook them into mush. Cut the vegetables into cubes and the bell pepper into half rings. Make a puree from the entire mass of tomatoes, transfer to a large saucepan, adding sunflower oil, tomato paste, spices, cook for twenty-five minutes. Add the garlic and vegetables to the tomato mixture, cook until fully cooked, add the beans and cook for another five minutes.

Beans in tomato can be served immediately, garnished with herbs, or sealed in sterilized jars for the winter.

Lecho with beans

Ingredients for cooking step by step:

4 kilograms of tomatoes;
1.5 kilograms of sweet pepper;
half a kilogram of beans;
150 grams of sugar;
50 grams of salt;
200 milliliters of sunflower oil;
200 milliliters of vinegar.

Rinse the beans and leave them overnight in water to allow them to absorb liquid. After the time has passed, drain the water, add new water and cook until tender. Grind the tomatoes into puree without peeling, boil. Wash the peppers, cut into half rings and mix with tomato puree, add spices, oil and boil for half an hour, then mix with beans. At the end of cooking, add vinegar and cook for another five minutes, after which the lecho can be rolled into sterilized jars and stored in a dark and cool place.

White beans with vinegar and tomatoes for the winter

Products needed to prepare the dish:

1 kilogram of white beans;
1.5 kilograms of fresh tomatoes;
1.5 tbsp. l. salt;
5 tbsp. l. Sahara;
3 tbsp. l. vinegar;
3 tbsp. l. vegetable oil;
half a teaspoon of ground black pepper;
other spices to taste.

The beans need to be poured with cold water and left overnight, so that during this time they are saturated with liquid and it is easier to cook. A slow cooker will help you cook it much faster.

Pour boiling water over the tomatoes and immediately place them in cold water to easily remove the skin. Next, rub each tomato through a sieve or pass through a meat grinder, resulting in puree or juice, depending on the juiciness of the fruit. Boil the mixture for half an hour.

Add soaked white beans, which cook much faster than red beans, to the tomatoes, add salt and pepper, and vegetable oil for a more delicate taste. Lastly, you need to pour in the vinegar. Cook the mixture for half an hour, stirring constantly. During the cooking process, the tomato juice will become thick due to the evaporated liquid.

Sterilize the jars in an oven at one hundred degrees or boil in hot water for sixty minutes. Cook the tin lids for twenty minutes. Pour hot beans into the prepared containers, roll them up and cover with a warm blanket to contain the heat while cooling.

When the jars have cooled completely, store them indoors without access to sunlight, at a low air temperature, otherwise the preservation will swell and deteriorate. These beans can be used to prepare various salads, borscht, bean soup, main dishes and snacks. When closed, it is stored for more than three years, and when opened, it is stored for three weeks and only in the refrigerator.

This canned product is much tastier and healthier than store-bought products. You can add garlic, herbs and any vegetables to the recipe if desired. The calorie content of such a dish is only 70 kcal per hundred grams.

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 amount 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.

Do you want to normalize your state of mind and lift your spirits? Eat beans. Don't be surprised - beans are really not as simple as they seem at first glance. It contains everything that is necessary for normal human performance and functioning: a large amount of starch, carbohydrates and a huge range of vitamins. No wonder it is considered one of the 10 most useful products. Therefore, it is very important that such a product is on your table all year round. Beans can be used to prepare a wide variety of nutritious dishes. Both fresh and after heat treatment, beans are added to salads, soups, side dishes, snacks are made with them and, of course, beans are canned for the winter.

As you know, you can can both grain and green beans. And what is very important is that during the canning process, beans retain all their beneficial qualities. Which beans to preserve - white or red - is a matter of taste for each housewife, but you need to pay close attention to the appearance. Bean grains should have a smooth surface, a shiny tint and be without external damage. If your choice fell on green beans, then for preservation choose small (about 9 cm), dense, juicy pods, what is called the milk stage of maturity, with an intact surface, without spots and coarse fibers, with fruits that do not form a bulge on the surface pod. The pods themselves should break easily with a characteristic crunch. This product is best suited for your preparations. The pods can be preserved whole or cut into pieces. Having carefully selected the product needed for preservation, you can safely begin the process itself. There are many ways to preserve beans. We will talk about very simple and informative recipes for canning beans for the winter, with which you can please your family and friends both on a weekday and at the holiday table.

Canning beans in their own juice for the winter

Ingredients:
1 kg red or white beans,
500 g onions,
500 g carrots,
250 g vegetable oil,
3 tbsp. 9% vinegar,
salt, cloves, allspice peas - to taste.

Preparation:
Soak the beans overnight, changing the water several times during this time. Then rinse the beans thoroughly with running water and boil until tender. Don't overcook it! Cut the onion into half rings, the carrots into circles, which then cut in half. Pour vegetable oil into the pan, put the onions and carrots in there, simmer for 20 minutes after boiling over low heat, then add the beans, let simmer for another 5-10 minutes, add vinegar, salt, cloves and allspice and boil for another 2-3 minutes. Then pour the mixture into clean jars, sterilize for 20 minutes and seal. Turn the jars upside down and wrap them up.

Pickled beans for the winter “Natural”

Ingredients for 1 liter of water:
40 g salt,
40 g sugar,
1 tsp 70% vinegar,
cloves, black peppercorns, other spices - to taste.

Preparation:
Place the beans in a saucepan and cover with water. The beans should be well covered with water, as some of it will evaporate and some will be absorbed into the beans. Add salt, sugar, spices, put the pan on the fire and cook for 1.5 hours until soft. A few minutes before the end of cooking, add vinegar. Place the finished beans in sterilized jars, roll up, wrap and let cool.

Canned beans in tomato sauce

Ingredients:
1 kg beans (any variety),
3 kg tomatoes,
3 tsp salt,
2 tsp Sahara,
half a pod of hot pepper,
10 peas of allspice,
several bay leaves.

Preparation:
Soak the beans, rinsing thoroughly, for 4 hours. When it gets wet, place it in a saucepan, pour in 4 liters of water and cook over low heat, adding 1.5 tsp. salt and 2 tsp. Sahara. Don't forget to stir it from time to time. After 30 minutes, drain the beans in a colander and start preparing the tomato puree. First, peel the tomatoes by pouring boiling water over them, and then pass them through a meat grinder or grind in a blender. Place the finished puree and beans in a saucepan, add the remaining salt, chopped allspice and finely chopped hot pepper. Cook the mixture over low heat for 20-30 minutes, slightly covering with a lid and stirring from time to time. A few minutes before cooking, add the bay leaf. Place the finished product in sterilized jars, roll up, turn upside down and wrap. As they say, there are no friends for taste and color, but white beans look more beautiful in tomato sauce.

Canned white beans with dill and parsley

Ingredients:
1 kg beans,
1 kg of tomatoes,
3 bunches of parsley,
3 bunches of dill,
salt, pepper - to taste.

Preparation:
Soak the beans in cold water for 5 hours. Then drain in a colander, rinse and dry a little. Boil salted water in a large saucepan and place the beans in it. It should cook until half cooked. Grate ripe tomatoes, add salt and pepper, mix with finely chopped herbs, bring to a boil and leave to simmer over low heat. Place the beans, cooked until half cooked, into sterilized jars, leaving 3-4 cm to the top, and pour boiling tomato mixture over them. Cover with lids and sterilize for 80 minutes. Then roll up the jars, turn them upside down and wrap them until they cool completely.

Canned red beans with vegetables

Ingredients:
6 stacks beans,
3 kg tomatoes,
2 kg carrots,
2 kg onions,
2 bunches of dill,
1 pod of hot pepper,
500 ml vegetable oil,
2.5 tbsp. salt,
2 tbsp. Sahara,
1 tbsp. 9% vinegar essence.

Preparation:
Soak the beans overnight, then boil them for 1 hour until half cooked. Cut the onion into half rings and fry, cut the carrots into strips or grate on a coarse grater for Korean salads and also fry. Finely chop the greens and mince the hot peppers. Also mince the tomatoes, combine with fried onions and carrots and boil in a saucepan for 15 minutes, then add the beans and other ingredients to the mixture and cook for 30 minutes. After the time has passed, place the finished hot beans into sterilized jars, roll them up, turn them upside down and wrap them well until they cool completely.

Pickled green beans

Ingredients:
1 kg green beans.
For the marinade (per 1 liter of water):
1 tbsp. salt,
100 g sugar,
70 ml 6% vinegar.

Preparation:
Cut the pods into pieces and blanch in boiling water for several minutes, place in half-liter jars and fill with marinade made from water, salt, sugar and vinegar. Sterilize the jars for 15-20 minutes, roll them up, turn them upside down and leave until cool.

Green beans "Dacha secrets"

Ingredients for a 1 liter jar:
600 g green beans,
2 g horseradish
50 g dill,
2 g parsley,
3 g cinnamon,
2 carnations,
5 black peppercorns.
For the marinade (per 1 liter of water):
25 g salt,
20 g sugar,
15 ml 70% vinegar.

Preparation:
Cut the pods into small pieces of 3 cm, blanch for 2-3 minutes and place tightly in jars mixed with spices. Prepare the marinade: pour water into a saucepan, add salt and sugar, boil for 10-15 minutes. Then strain it through cheesecloth and add vinegar. Fill the filled jars with marinade and sterilize: 0.5 liter jars - 5 minutes, 1 liter - 8 minutes, 3 liters - 15 minutes. Roll it up and wrap it up immediately.

Asparagus beans with bell pepper “Favorite”

Ingredients:
2 kg green beans,
250 g bell pepper,
2 bunches of parsley,
70 g garlic.
For the marinade:
700 ml water,
150 ml vegetable oil,
70 g salt,
100 g sugar,
1 stack 6% vinegar.

Preparation:
Prepare the marinade, boil and add ground garlic, chopped pepper, finely chopped herbs, stir and bring to a boil again. Peeled bean pods, if they are large, cut them into pieces; if not, leave them whole and dip them in the marinade. Stirring lightly, bring to a boil. Boil for 35 minutes until the beans sink to the bottom and are coated with the marinade. Place the finished product in jars and roll up.

Green beans “With peppercorn”

Ingredients:
1 kg green beans,
1 kg of tomatoes,
250 g garlic,
3 pods of hot pepper,
salt - to taste.

Preparation:
Peel the beans from the veins and blanch in boiling water for 1-2 minutes, then drain in a colander and dry. Pass the garlic and hot pepper through a meat grinder and add salt - 50 g of salt per 1 kg of hot mixture. Layer the garlic mixture, chopped fresh tomatoes and beans into the bottom of a sterilized jar. Repeat layers. Cover with a clean napkin and place a weight on top. After a week, distribute the mixture into jars, sterilize liter jars for 20 minutes, roll up and wrap until cool.

Green beans "Spicy"

Ingredients:
500 g green beans.
For the marinade:
100 ml water,
4 tbsp. 9% vinegar,
1 tsp Sahara,
2 cloves of garlic,
1 tbsp. mustard with grains,
2 tbsp. vegetable oil.

Preparation:
To prepare the marinade, pass the peeled garlic through a press. Add salt, sugar, mustard to it and mix well. Pour in vinegar, water, vegetable oil and mix again. Boil the beans until tender, cool. Pack the beans into a half-liter jar and pour in the marinade. Sterilize the jar for 15-20 minutes and roll up.

Green bean salad with eggplant “Memories of Summer”

Ingredients:
1.2 kg green beans,
3 liters of tomatoes minced through a meat grinder,
500 g eggplants,
600 g sweet pepper,
1.5 stack. vegetable oil,
1.5 stack. Sahara,
3 tbsp. l. salt,
1.5 tbsp. 9% vinegar.

Preparation:
Pour vegetable oil and vinegar into the tomato puree, add salt and sugar, and boil for 15 minutes. Then add the beans and simmer for another 20 minutes. Add the eggplants cut into small pieces and boil again for 20 minutes. Then add the pepper, cut into small strips, and boil for another 20 minutes. At the end of cooking, place the salad in sterilized jars, roll up, turn upside down and wrap.

Snack of green beans and beets “I want more”

Ingredients:
700 g green beans,
500 g beets,
250 g sweet pepper,
250 g onions,
500 g tomatoes,
1 stack vegetable oil,
70 g garlic,
1 bunch of parsley,
½ cup 6% vinegar,
hot pepper and spices - optional.

Preparation:
Grate the beets on a coarse grater. Pass the tomatoes through a meat grinder, cut the beans into small cubes, finely chop the onion, pepper and herbs. Pour vegetable oil into the pan, place the onion in it and sauté for 10-15 minutes, then pour in the tomato puree, vinegar, salt, sugar, bell pepper, parsley, and garlic. Stir everything well, heat it up, pour in the beets and beans and boil for an hour over medium heat in a sealed container, stirring from time to time. Place the finished snack in sterilized jars and roll up.

Salad with green beans “Autumn Kaleidoscope”

Ingredients:
250 g green beans,
250 g leeks,
250 g cauliflower,
250 g zucchini,
250 g carrots,
500 g ripe tomatoes,
500 g sweet pepper.
For filling:
1 liter of water,
1 tbsp. salt,
2 tbsp. Sahara,
2 tsp citric acid,
dill seeds, garlic - to taste.

Preparation:
Cut the beans into small pieces and blanch for 1-2 minutes. Also cut the leek into small pieces, divide the cauliflower into inflorescences. Cut the zucchini and carrots into small cubes. Blanch the prepared leek pieces, cauliflower florets, zucchini and carrot cubes for 2 minutes. Dip tomatoes and peppers, peeled from seeds, into boiling water and cut: tomatoes into thin slices, peppers into rings. Mix all the vegetables and place in sterilized liter jars. Prepare the filling: add salt, sugar, citric acid, seasonings to the water and bring to a boil. Pour the prepared filling over the vegetables in the jars, add finely chopped garlic to each of them. Sterilize the jars for 25 minutes and seal.

Bean preparation"Simple, but tasteful." Cut off the tails of green beans on both sides and place the pods in liter jars. Place 1 tbsp in each liter jar. salt and fill the pods ⅓ full with water, close the lids and sterilize for 3 hours from the moment of boiling. Roll it up and turn it over.

Of course, canning beans will require you to invest time and effort, but every jar of beans opened in winter brings a great mood to the whole family!

Happy preparations!

Larisa Shuftaykina

You can make beans in tomato sauce with a variety of vegetables. Usually onions, carrots, peppers are added, all this is sautéed, then stewed. Here is the simplest recipe made from beans, spices and tomatoes; nothing else is put in jars. This preparation is an excellent independent snack, as well as a wonderful ingredient for borscht. I just had twisted tomatoes, I wanted to make a thick sauce, but you can also use pure juice, whichever you prefer. Pour water over the beans the day before, boil after 8-12 hours until tender, but do not overcook. The beans should remain intact. This recipe uses the red variety, you can use white beans, they are more tender.

Ingredients:

1 kg dry beans;
6-7 liters of tomato juice or twisted tomatoes;
1 tsp. vinegar;
150 g sugar;
salt, red pepper to taste.

Cooking method

The recipe is basic. You can add any vegetables to your taste, even eggplant. But usually these are onions, carrots, peppers, which are pre-fried in oil, then added together with beans and also boiled.
If the tomatoes are yellow, pink or just not very bright, then you can add a little beet juice to the sauce.
You can chop red bell pepper together with the tomatoes; the filling will be very aromatic and thick. Chili pods are added for a spicy sauce.

Homemade beans in fresh tomato sauce are much tastier than store-bought ones. Of course, grain beans are a year-round product and can be eaten at any time. But fresh meaty tomatoes are still a seasonal product and it’s very good to make supplies from them. Open the jar and you already have a complete vegetarian main course or side dish if you warm it up, or an appetizer if you serve it cold.

Necessary:

output - 4 cans of 0.5 l each