Simple recipes for cooking beans in tomato sauce for the winter as in a store and storage rules. Beans in Tomatoes - Delicious and Easy Recipes for Cooking Legumes for the Winter Canned Red Beans in Tomatoes

Already in the 5th century BC. e. the inhabitants of Mexico and the Americas cultivated bean plantations. In Europe, legume seeds were brought by Columbus, but then the culture 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 Geoffrey 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 differs in the following substances.

• Vitamins. E, PP 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, the beauty of the skin, hair and nails, the regulation of blood sugar and cholesterol levels, and the strengthening of the walls of blood vessels.
• macronutrients. Potassium, calcium, phosphorus, silicon, sulfur, sodium, chlorine, magnesium. They are important for bones, heart, nervous system, metabolic processes.
• Microelements. Iodine, iron, fluorine, chromium, zinc, cobalt, copper, manganese, selenium. At the same time, the concentration of iron in 100 g of the product is almost 33% of the daily human need.
• Amino acids. Interchangeable and irreplaceable. Without them, the process of synthesis of proteins and hormones is impossible. Amino acids fight cell aging, strengthen the ligamentous apparatus, maintain 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 satiety. On the other hand, such fibers provoke gas formation in the intestines. Therefore, you should not get too carried away with legumes either - one serving per day is enough.

Product selection and preparation

There are three important tips to keep in mind when preparing for canning legumes.

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

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

Recipe selection

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

in tomato sauce

Ingredients:

• grains of red beans (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

1. Soak the beans in cool water until morning.
2. Boil.
3. Place the tomatoes in a colander.
4. Pour boiling water over.
5. Peel off the skin.
6. Grind in a convenient way.
7. Boil the resulting tomato sauce.
8. Enter everything except the beans.
9. And boil again.
10. Add boiled beans.
11. Boil for half an hour on low heat.
12. Pour into sterile jars and seal.

Cooking time for beans depends on the variety. To check readiness, remove the beans from the pan and press with a spoon: crushed easily - 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

1. Soak beans until morning.
2. Boil until done.
3. Cut carrots, onions and peppers into small pieces.
4. Check in a meat grinder.
5. Immediately put together with the oil in a large saucepan and boil for about ten minutes.
6. Scald the tomatoes and remove the skin.
7. Also check in a meat grinder.
8. Add tomato puree and dry ingredients to a large pot.
9. Cook for another quarter of an hour over low heat.
10. Add boiled beans.
11. Simmer for 45-50 minutes under the lid.
12. Five minutes before readiness, add vinegar.
13. Roll up in a sterile container.

You can cook 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. At the end, add salt and vinegar.

In 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

1. Soak the beans for at least eight hours, preferably overnight.
2. Drain the water.
3. Rinse the product under the tap.
4. Pour in four glasses of fresh water.
5. Add sugar and cook covered for about an hour. (You need to cook on low heat and be sure to keep the lid closed so that the water evaporates as slowly as possible. It is no longer possible to add water during the cooking process. If you wish, you can add bay leaves or ground black pepper to the dish to taste).
6. Five to seven minutes before the end, add salt and vinegar.
7. Arrange the beans in washed jars, cover with lids and send for sterilization 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 crops;
• two bulbs;
• tomato paste - half a glass;
• vegetable oil - half a glass;
• sugar - 10 g;
• salt - 10 g;
• water - four glasses.

Step by step

1. Soak the beans overnight.
2. Rinse under the tap.
3. Pour four glasses of water, add sugar.
4. Simmer covered for ten minutes.
5. Grate the carrots, chop the onion arbitrarily.
6. Fry in vegetable oil.
7. Pour a ladle of bean broth to the vegetables, add tomato paste.
8. And boil for five to ten minutes.
9. Combine both masses and salt.
10. Boil over low heat for another ten minutes.
11. Sort by banks.
12. Cover with lids.
13. Sterilize in a large saucepan for at least 25-30 minutes.
14. Roll up the lids and cool the jars under a blanket.

An easier recipe: take 0.5 kg of beans and half a glass of pasta. Soak the main ingredient overnight and then boil until tender. Mix pasta with one and a half glasses of water, add beans, salt to taste and boil for half an hour under a lid over low heat.

With greenery

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

1. Soak the beans overnight.
2. Boil until done.
3. Scald the tomatoes and remove the skin.
4. Grind with a blender or in a meat grinder.
5. Grind greens not too coarse.
6. Combine all ingredients in a large saucepan.
7. Arrange in clean jars, cover with lids and sterilize for about an hour and a half.
8. Roll up the lids.

Can be sterilized 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.

It is widely known that in terms of protein content, beans are the leader among its other plant sources. Therefore, if you want to stock up on low-calorie, satisfying and nutritious preparations, then stop at beans in a tomato for the winter.

Beans in tomato for the winter - recipe

Before the season of inexpensive and sweet tomatoes has come to an end, try this natural bean recipe. Its basic composition allows you to vary the recipe at your discretion.

Ingredients:

• beans - 940 g;
• tomatoes - 2.9 kg;
• laurel leaves - 4 pcs.;
• sugar - 25 g;
• salt - 10 g;
• black peppercorns - 8-10 pcs.

Cooking

Before you close the beans in a tomato for the winter, they must be prepared in the same way as if you were just going to add them to a stew. That is, the night before cooking, the legumes are soaked, and the next day they are boiled until soft, not forgetting to add salt to the water towards the end of cooking.

Then prepare the tomatoes. Cut the skin on the fruit, pour boiling water over them and remove it. Twist the remaining pulp or beat until a puree-like consistency, pour into an enamel bowl and place the sauce over medium heat. Do not forget about laurel, pepper, salt and sugar. After adding spices, mark for about half an hour and cook the sauce, stirring from time to time.

When the cooking time of the sauce comes to an end, pour the beans into it and boil everything together for another 10 minutes. This time will be enough to rinse the cans of soda well and scald them. Spread the beans in a tomato without vinegar for the winter in clean jars, cover with lids, sterilize in any preferred way and roll up.

String beans in tomato for the winter

Crispy string beans in a sweet and sour marinade are a great addition to cold appetizers and assorted homemade pickles. Such beans are prepared faster than beans and require a minimum of ingredients.

Ingredients:

• - 960 g;
• water - 980 ml;
• salt - 10 g;
• sugar - 85 g;
• - 65 g;
• vinegar - 75 ml.

Cooking

Preservation of beans in a tomato for the winter begins with the sterilization of jars. While the jars are in a water bath, start preparing the marinade. Combine water with sugar, vinegar and salt, add tomato paste and leave everything to boil. Separately blanch the peeled beans. Arrange the beans in sterile jars and fill with hot marinade, then immediately roll up.

Leave the jars upside down until completely cool, then store.

Canned beans in tomato with vegetables for the winter - recipe

The addition of legumes can be a standard vegetable platter of tomatoes, onions and carrots. If you want to make the preparation sharper, then supplement it with mustard seeds and hot pepper pods. The composition of vegetables within the recipe can be varied at your discretion by adding any seasonal fruits: zucchini, sweet peppers, eggplants.

Canned beans in a tomato for the winter in jars, a recipe with a photo step by step

Beans for the winter in jars with tomatoes are a delicious snack option or a semi-finished product that can be added to other, more complex dishes. For example, you can cook borscht with beans, add to a salad or serve with a side dish of rice, couscous or buckwheat.

Since canned beans already come with tomato sauce in addition, the preparation perfectly complements any cereal, pasta, and will come to the rescue when there is absolutely no time to cook lunch or dinner. And if you devote quite a bit of time to harvesting beans in the summer-autumn, in the winter in the pantry you will have a supply of several jars with a natural, satisfying and healthy semi-finished product.

This preservation is very similar in taste to the store. Having prepared it at home, you will be 100% sure of the quality. Store-bought canned beans are not cheap, and during tomato season, you can save on cooking costs. I want to offer a quick and easy recipe on how to cook beans in a tomato for the winter.

Read also:

Ingredients:

• White beans - 500 g (pre-soaked in water)
• Ground paprika - 1 tablespoon
• Tomato juice - 1.5-2 l
• Salt - 1 tablespoon
• Sugar - 3 tablespoons
• Garlic - optional
• Vinegar - 50 ml
• Vegetable oil - 120 ml

How to cook beans for the winter

1. The quality of the tomato sauce and the workpiece itself depends on the tomatoes. Fruits are better to choose fleshy, dense and fragrant. Therefore, the time for this seaming is the end of August-beginning of October. During this period, natural ground tomatoes are sold on the market, which have already absorbed all the summer sun. Cream tomatoes are best. Sauce from such tomatoes will have a pronounced tomato flavor. In addition, it will be thicker, sweeter and more fragrant.

So, rinse fresh tomatoes and pass through a juicer and boil the resulting juice for 15-20 minutes. If you missed the time for juicy tomatoes and decided to cook beans in a tomato in the winter, you can use tomato juice already prepared in advance or a store-bought product. If there is no tomato juice, then just dilute tomato paste in water to taste.

2. Add ground paprika to tomato juice. Boil the juice a little over low heat for 15 minutes.

3. Add salt and sugar to a saucepan with tomato juice, pour odorless vegetable oil (sunflower or corn) into the same place.

4. Prepare the beans for this workpiece in advance. In the evening, it must be soaked in cold water. Then cover the container with the beans with a plate or lid and refrigerate overnight. The minimum time that the beans should spend in water in the refrigerator is 4-5 hours. In the morning, rinse the beans well and pour into a large pot. Bring to a boil and drain the water. Fill the pot of beans again with cold water and return to the heat. The boiled water must be drained a second time, and again poured with clean cold water. The third time we put the beans on the fire, only now we cook until tender. It is impossible to salt the beans during cooking (it will become tough), you can only add a pinch of sugar and bay leaf. The process of draining water from the beans allows you to get rid of bloating in the future when eating dishes from this preparation.

5. Turn the beans into a colander and let all the liquid drain. Pour boiled strained beans into a saucepan with tomato juice. Optionally, you can squeeze a couple of cloves of garlic. Bring beans in sauce to a boil.

6. Pour vinegar into the beans and mix, remove from the stove. Rinse glass jars and lids with soda and sterilize with steam or in another convenient way. Arrange the beans in the tomato in jars and cover with lids on top (only do not tighten the lids yet).

7. Now the workpiece needs to be sterilized along with the jar. To do this, place the jars in a saucepan and pour water up to the shoulders. Please note that when boiling, water should not get into the jar. After the water boils, sterilize the blanks with beans for 10-15 minutes (for 500 ml cans). Roll the beans in the tomato, turn the lid down and leave under a warm blanket to cool. The next day, blanks can be cleaned in a closet or cellar.

Beans for the winter in jars with tomatoes are ready! Bon Appetit!

The author of the home recipe: Elbi.

Good day, dear lovers of blanks! Today we will take a closer look at how tasty and healthy beans are prepared in a tomato like in a store for the winter, very tasty recipes for canned beans will be obtained only if the technological process and vegetable proportions are strictly observed.

I have collected my best recipes. Everywhere it is recommended to soak dry beans for 12 hours before cooking, but if freshly harvested beans are used, their soaking is limited to one hour.

So, we put on an apron and hurry to the kitchen.

Beans in tomato with bell pepper - a delicious recipe

I tried this bean while visiting a neighbor, and of course I took a recipe for a fragrant snack as a keepsake, which I share with you. The twist according to this recipe can be stored for a very long time without sterilization.

For 5 liters of workpiece you will need:

• 2.5 st. dry white beans;
• 3.5 kg of fleshy tomatoes;
• 2 kg of multi-colored sweet pepper;
• Art. rast. oils;
• Art. Sahara;
• 1-2 chili peppers;
• 4 tsp non-iodized salt;
• 4 tsp vinegar 9%.

Cooking:

To cook delicious beans with bell peppers in tomato for the winter, it must be soaked in cold water in the evening and left to swell. In the morning, the beans are washed under running water and boiled without a lid for half an hour over medium heat.

The main thing here is to ensure that the vegetable does not boil. After cooking, the beans are leaned back in a colander. Remove the stalk, seeds and white membranes from the washed pepper. It is cut the way you like best - cubes, straws, rings. It's not critical.

Chili pepper cut into thin strips or small cubes. Tomatoes are washed, freed from the stalks and passed through a meat grinder. The tomato mass is poured into a large saucepan, brought to a boil.

Then sugar and salt are added to it. Boil tomatoes for 20 minutes. on medium fire. After that, pepper is poured into the sauce, continuing to cook for another quarter of an hour.
After time, beans and rast are added. butter.

The mass is cooked for another 10 minutes, vinegar is poured in and the appetizer is removed from the heat. The finished salad is laid out in sterile jars, rolled up, turned upside down and wrapped up for a day. Jars are stored in a dark and cool room.

Note to the owner. For all recipes that do not require additional sterilization, you need to be absolutely sure that jars and twist lids are well steamed.

Otherwise, you will expect an unpleasant surprise in the form of a swollen or torn cover, and even worse - mold.

Store-bought classic beans in tomato sauce recipe

A very necessary preparation is beans in a tomato like in a store for the winter, very tasty preservation recipes that can be used as an independent side dish for meat or fish, for making stews, soups, main courses or salads.

Applying this simple recipe, you will definitely get beans in tomato as from a Soviet-era store.

• 800 g of bean grains of any variety;
• 800 ml of water;
• 1.5 st. l. granulated sugar;
• Art. l. non-iodized salt (no slide);
• 250 g quality tomato. pastes;
• Black ground pepper to your taste.

Cooking:

Beans soaked in the evening are washed in the morning and boiled until half cooked and leaned back in a colander. Tomatoes are mixed in a separate container. paste and warm water. Salt, sugar and pepper are poured into the resulting liquid. Stir until the crystals are completely dissolved.

Bean grains are poured into tomato sauce and put on high heat until boiling. After, the fire is reduced to a minimum, the beans are cooked under the lid for about an hour and a half. Do not forget to periodically stir the workpiece with a wooden spoon.

Boiling vegetables are laid out in hot jars, rolled up, turned over and wrapped until completely cooled. Note to the owner. Before closing the bean snack, the jars must be well sterilized.

To do this, the washed container is kept over hot steam, you can also use an oven or microwave. The lids are boiled separately in water for at least 8 minutes.

Red beans in tomato sauce with chili

The most delicious Mexican salad recipe with tomatoes, chili peppers and red beans at home. The beauty of this dish is that you control its spiciness. And so, let's go.

For the Mexican twist you will need:

• 500 g red beans;
• 1 kg of fleshy tomatoes;
• 500 g of sweet pepper;
• 1-3 chili pods;
• 300 g carrots;
• 300 g of onions;
• a head of garlic;
• half st. rast. oils;
• 1 tsp vinegar;
• bunch of green parsley.

Cooking:

As in previous recipes, beans must be soaked in cold water for 12 hours. Swollen and washed beans are poured with water, boiled for about half an hour, leaned back in a colander.

Peeled sweet peppers (it is better to take multi-colored ones) are cut into large squares, tomatoes are mashed, carrots and onions are cut into strips. Chilli with garlic are crushed.

In a saucepan on rast. oil, carrots and onions are fried, all the remaining ingredients are added to them, except for parsley. Beans with vegetables are stewed under the lid until fully cooked for 30-40 minutes.

5-7 minutes before readiness, chopped parsley is added to the salad, the taste of the dish is adjusted if necessary. A hot billet of red beans in tomato, prepared for the winter, is laid out in sterile jars, closed, turned upside down and covered until completely cooled.

Mexican preservation is stored in a cool, dark place.

How to cook beans with garlic and tomatoes for the winter

This is perhaps the easiest recipe from my mom's piggy bank. But, nevertheless, pickled beans with garlic always turn out very tasty. I advise you to prepare conservation according to a step-by-step recipe.

To prepare fragrant beans you will need:

• 1 kg of white beans;
• 2 kg of carrots;
• 2 kg tomato;
• 500 g of onions;
• 3 large garlic heads;
• 500 ml sol. oils;
• 3 art. l. non-iodized salt;
• Art. granulated sugar;
• Art. 6% vinegar.

Cooking:

Tomatoes are mashed and mixed with bean grains that have swollen overnight. The onion is cut into small cubes, the carrots are rubbed on a fine cell grater. Vegetables go to the beans. This is where growth comes in. butter, salt and sugar are added.

The vegetable mixture is well mixed and cooked over moderate heat for half an hour. Then garlic, passed through a press, is added to canning and vinegar is poured. The fragrant mass is cooked until the beans are ready, about one hour.

Ready salad is laid out in hot steamed jars. Rolls up and cools under the covers in an inverted state. In jars, the snack will last a very long time if stored in a cold place.

Roll of baby beans and tomato dressing

Young beans are rich in vegetable protein, so they are indispensable for people who carefully monitor their figure. Bean seaming in an ensemble with tomatoes is such that you will lick your fingers.

For cooking you will need:

• 250 g of young colored beans;
• 3 fleshy medium-sized tomatoes or 100 g of a quality tomato. pastes;
• 50 ml sol. oils;
• 1 tsp table vinegar;
• 1 tsp Sahara;
• salt to taste.

Cooking:

If you cook with tomato. paste, you should dilute it in a liter of warm water. Fresh tomatoes are washed, peeled and mashed. Half a glass of water is added to the pulp.

Separately, the beans are boiled in salted water until cooked and lean back in a colander. The tomato is boiled for half an hour, do not forget to remove the resulting foam from the surface of the sauce.

As soon as foaming stops, the remaining ingredients of the recipe are added to the pan. Slowly stirring, bring the vegetable mixture to a boil and simmer under the lid for another half hour.

Do not forget to control the cooking process, as soon as the skin of the beans begins to crack, the pan is removed from the heat. The finished dish is laid out in a jar, rolled up and turned over until the snack cools down.

Note to the owner. The simplest recipe, if desired, can be slightly complicated, resulting in a bean stew without sterilization. To do this, sweet peppers, onions and carrots are included in the recipe.

Before adding vegetables to the appetizer, chopped peppers and onions are blanched, and grated carrots are lightly fried in margarine until softened. Additional components are added to the main dish in 10 minutes. before the end of cooking.

Beans with tomatoes in their own juice - a delicious preparation

I present to your attention a very tasty version of a snack of beans with tomatoes in their own juice. In the store, canned vegetables are oh so expensive, and in home twists you will be 100% sure of the quality of the product.

For preservation you will need:

• 0.5 kg of beans;
• 1 st. l. ground paprika;
• 1 st. l. non-iodized salt;
• 3 art. l. granulated sugar;
• 2 liters of tomato juice;
• 50 ml of table vinegar;
• 120 ml sol. oils;
• Garlic can be added if desired.

Cooking:

Half the success lies in properly preparing the beans. Therefore, before you start cooking beans in tomato for the winter at home, you should first soak them in water for at least 12 hours.

The swollen beans are washed, poured into a saucepan, poured with cold water and brought to a boil, after which the water is drained. Vegetables are poured again and again brought to a boil, followed by draining the broth. The beans poured for the third time are boiled until cooked and lean back in a colander.

From fleshy tomatoes, passed through a juicer, we get 2 liters of fragrant sauce. Pour paprika into it and boil it over low heat for a quarter of an hour, not forgetting to remove the foam.

Then add salt, sugar and rast to the pan. oil, mix well. Pour the boiled beans and garlic, passed through the press, and bring the mixture to a boil. Pour the vinegar, mix, taste and remove from the stove.

We lay out the finished workpiece in jars, cover with a lid and sterilize: 0.5 l jars - 15 minutes, 0.65 l - 20 minutes. We cork the hot billet, turn it over and wrap it until it cools.

Delicious preparations for you!

To understand in detail how to roll jars of beans for the winter, I advise you to read the video:

Beans are used as an ingredient in a wide variety of dishes, but they can also be canned as an appetizer on their own. One of the most delicious is beans in tomato for the winter. It can be prepared according to a variety of recipes.

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

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

• 650 milliliters of water;
• pinches of black pepper (ground);
• half a tablespoon of salt;
• a full tablespoon of sugar;
• 225 grams of tomato paste;
• 800 grams of white beans.

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

How canning works:

1. The beans are washed, soaked for 10 hours (during this period it is required to change the liquid 3 times), and then strained through a colander, washed and boiled until half cooked.
2. In a separate container, water is mixed with tomato paste, salt, pepper and sugar.
3. The sauce is mixed with beans, sent to the stove and brought to a boil. Next, about 2 hours on a quiet fire, you should stew the beans.
4. The prepared snack is laid out in sterilized jars, corked with a key for conservation, turned over, insulated and left for 2 days.

Seaming will be fully ready for use in 2 weeks. During this time, the beans will be saturated with tomato flavor and acquire a soft, delicate texture.

Salad with beans for the winter (video)

With vegetables for the winter

Beans go well with various vegetables, so many housewives add additional ingredients to the preparation, for example, onions, carrots, bell peppers, and zucchini. Also, preservation can vary in the use of the main ingredient: for example, beans can be both ordinary and asparagus.

Recipes for cooking eggplant caviar for the winter

Green beans with carrots

Carrots give the beans a crunchy texture, making them an excellent snack on their own, as well as an ingredient for cooking.

For cooking you need:

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

Carrots give the bean preparation a crispy structure

How to cook:

1. The pods are sorted, washed, cut into strips.
2. 1 glass of water is poured into the pan, the liquid is put on fire, brought to a boil.
3. Then the beans are poured into boiling water.
4. Carrots, washed, peeled, grated for Korean salads.
5. The onion is peeled, cut into half rings.
6. Prepared vegetables are poured into the pods, seasoned with sauce, tomato paste and spices.
7. Everything is mixed, stewed for another 10 minutes, sweetened, mixed with chopped herbs, cooked for another 2 minutes.
8. The salad is laid out in sterilized jars, corked, put on the lid and insulated.

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

Homemade monastic style

Another delicious recipe for a bean snack in a tomato is monastic style.

For this you need:

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

Another delicious bean appetizer recipe in tomato - monastery style

Canned beans are made using the following technology:

1. The beans are soaked overnight, leaned back in a colander and boiled for 40 minutes.
2. The corn is defrosted.
3. Carrots are washed, peeled, grated for Korean salads.
4. Peppers are washed, peeled, cut into strips.
5. The onion is freed from the husk, cut into half rings.
6. The greens are rinsed, dried, chopped with a knife.
7. Tomato paste, onion rings, peeled garlic cloves, black pepper are chopped in a blender.
8. Cooked beans are transferred to a clean pan, poured with oil, vinegar, sprinkled with salt and sugar.
9. The mass is brought to a boil, mixed with tomato sauce and paprika. The mixture is stirred and stewed for another 5 minutes.
10. Corn, carrots are transferred to the workpiece, everything is brought to a boil and removed from the heat.
11. The hot appetizer is laid out in sterilized jars.
12. Next, the containers must be closed with a preservation key.

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

Spicy Italian Salad

Italian-style beans in tomato sauce, prepared at home, have a piquant spicy taste.

How to pickle cucumbers: 5 step by step recipes

To prepare it you need:

• 500 grams of red beans;
• 400 grams of tomato paste;
• 1 large onion;
• 1 dessert spoon of salt;
• 5 garlic cloves;
• 3 branches of basil;
• some olive oil.

Italian-style beans in tomato sauce, prepared at home, have a piquant spicy taste

How to cook beans with vegetables in Italian:

1. The beans are washed, moved, soaked for 4 hours.
2. The beans are leaned back in a colander, poured with 3 liters of water, mixed with salt and boiled for 2 hours.
3. The onion is peeled, cut into small bars.
4. The garlic is peeled and carried through a press.
5. Onions and garlic are fried in olive oil for 4 minutes.
6. The beans are mixed with tomato paste, basil, onion-garlic mass. The mixture is simmered over medium heat for 20 minutes.
7. The hot billet is transferred to sterilized containers, sealed. In order to preserve the freshness of the workpiece for as long as possible, it must be pasteurized: for this, a hot jar needs to be wrapped in a warm blanket and left in this state for 2 days.

It is best to use such a blank as an ingredient for salads or a side dish for second meat courses.