White beans for the winter in tomato. Getting ready for winter: learning how to preserve beans in tomato sauce. Recipe for winter beans in tomato tomato sauce

Few hostesses do without summer-autumn preparations for the winter, if they don’t want to buy conservation of suspicious quality at crazy prices later. Beans, useful and used in a variety of recipes, are now sold in any supermarket. However, no store-bought beans canned in tomato can compare with those that are made by yourself, taking into account your own preferences. Especially since the recipes, although they take time, are easy and can be mastered even by an inexperienced cook.

In order for the beans canned in tomato to be as successful as possible, you need to remember only two rules.

Cooking Beans Quickly

Before canning beans in a tomato according to any of the recipes, it must be cooked. It is well known that the process is lengthy. And the modern housewife does not always have enough time to wait until the capricious beans deign to cook. In addition, from long cooking, they begin to fall apart, sometimes turning almost into porridge and while maintaining a solid middle. Our tips will allow you to keep the beans whole and beautiful, while significantly reducing the time of boiling them.

Dried beans are necessarily soaked. It is better to do this in the evening, since an hour or two is clearly not enough for swelling.
Beans for cooking are filled with fresh and cold water. The one in which she soaked, merges as diligently as possible.
New water is poured in a small amount so that it only covers the contents of the pan.
When the liquid boils, the fire is screwed so that it only gurgles. The turbulent cooking process causes the beans to boil.
Every ten minutes of cooking, half a glass of cold water is added to the pan. Thanks to this approach, the beans will be cooked in half an hour, even if there are a lot of them.

After mastering the technique, you can choose any recipe for canned beans in tomato - its implementation will not take so much time.

Only beans

Let's start with the most minimalistic recipe. Boil one and a half kilograms of beans. You will also need a kilogram of tomatoes. They are scalded, peeled and boiled in a small amount of water until they are very soft. After that, the tomatoes are kneaded with a crush for mashed potatoes into gruel, almost ready-made beans are poured into them, half a teaspoon of allspice, a full one of black, three or four bay leaves, three tablespoons of salt plus half a glass of vegetable oil. When the mass boils, a spoonful of strong, 70% vinegar is added, and the beans canned in tomato are immediately laid out in jars. It should be cooled in a wrapped state, it can also be stored on a shelf in the pantry.

Recipe for canned beans in tomato sauce with vegetables

We have already agreed that the beans are pre-cooked - this time until half cooked, no more. Tomatoes, taken at double the weight of beans, are skinned; Bulgarian pepper (the same as beans), two carrots and an amount of onion similar in weight to it are peeled. Everything is turned with a meat grinder, but not in a common pile, but in separate bowls. In a saucepan, carrots and onions are roasted for five minutes, then pepper is added, after another five minutes - tomato puree, salt and sugar. The amount of spices is determined by your preference; the starting ratio is a spoonful of salt to a third of a glass of sugar with a volume of filling in a liter. The last, a quarter of an hour after the tomatoes, beans are introduced, and for forty minutes everything is stewed together under the lid. After turning off, vinegar (20 ml) is poured into the pan, the contents are kneaded and laid out in jars, corked, and the inverted containers are hidden until completely cooled under a blanket or an old coat.

Preparation without vinegar

For many, the best recipe for canned red beans in tomato sauce is one that lacks vinegar. In the proposed version, its functions are performed by bitter pepper, so that the appetizer is obtained with a piquant spicy taste. A kilogram of fresh beans is again brought to half-cooked. Three kilograms of ripe tomatoes are mashed; strained beans are poured into it, then three spoons of sugar, half of salt, a couple of bay leaves, a few peppercorns, a little cloves and finely chopped half a pod of hot pepper are added there. The workpiece is boiled for about half an hour, placed in half-liter jars and rolled up.

in tomato

String beans compare favorably with other counterparts in faster cooking. A kilogram of such beans is washed, the tips are removed, and the pods are cut into three centimeter pieces. They are dipped in boiling water, boiled for no longer than three minutes and leaned back. In a slightly cooled down, it is tightly rammed over the banks. 800 grams of tomatoes are mashed, salted with two tablespoons of salt, flavored with the same volume of sugar and brought to a boil. Pods are poured with a hot composition, after which the beans, canned in tomato, are sterilized for three quarters of an hour (if you used liter jars), sealed, after which the containers are turned upside down and cooled down wrapped.

Beans in a tomato for the winter

Jars of beans in tomato

A simple recipe for canning beans in a tomato, where beans are taken - white or red and tomatoes (for tomato puree). The rest is salt, sugar, spices and garlic. Very simple, done according to the principle of the simplest lecho. I closed with sterilization to keep better. However, please note that canned beans are one of the most capricious, (along with cucumbers), it happens that cans explode. The reason for the explosion of cans with beans may be undercooked beans, their diversity and mixing of varieties, non-compliance with technology and sterility. So, be prepared that this may happen in a week or 2. And don't be discouraged. Close more others. And wash the freed jars, sterilize and close them in them, which will definitely stand well.

Composition and proportions

for 8 cans of 0.65 l (total 5.2 l)

Beans (red or white dried) - 1.6 kg (2 packs of 800 g each);
Tomatoes - 4.5-4.8 kg;
Salt - 4.5 tablespoons;
Sugar - 6.6-7 tablespoons;
Spices (I had dried basil and mint - 2 pinches of each);
Garlic - 4-5 cloves;
Hot hot pepper (like chili) - a small piece (optional if you want);
Table vinegar - to taste.

Red beans

How to do

Soak beans

Soak dried beans overnight or overnight, periodically changing water (if possible). The beans will increase by about 3 times from the original, therefore, a lot of water is required for soaking. If it's too hot at home, then move the soaked beans to a cooler place.
After soaking (before cooking), rinse the beans and pour fresh water.

boil beans

Beans, filled with fresh water, put on fire, bring to a boil and cook until tender (soft beans). Stir occasionally throughout the cooking. Don't overcook or you'll end up with mashed beans. As soon as the beans become soft and crumbly inside, turn off the heat.

During the cooking process, the beans DO NOT SALT(this will greatly lengthen the cooking time). Salt only tomato puree.

Make tomato puree

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

Boil beans in tomato

Put beans in a bowl with tomato puree (I had 7 l) (transfer from the pan with a holey spoon). Add 2-3 cups of bean broth (pre-salt it to taste). Stir, bring to a boil and cook for 20 minutes over medium heat, stirring occasionally. Add table vinegar to taste.
Arrange the beans in prepared jars (not reaching the neck 1 cm), cover with prepared lids (do not close, just cover). Take small jars (0.4 - 0.8 l) to open later and eat everything at a time.

Sterilize

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

jars of beans

Canned homemade beans in tomato

Soak beans ahead of time
Tomatoes
Cut the tomatoes

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

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

Jars with red beans in tomato
A jar of beans is ready!
Jars of beans

home canned beans

From 1.8 kg of white beans and 4 kg of tomatoes, 15 half-liter jars (7.5 l) were obtained.

Packet of white beans
Tomato puree
Combine boiled beans with sauce

Beans in a tomato bowl for cooking
Fill jars with beans and sauce. We cover and begin to sterilize
Jars of cooked beans

Ready-made jars of beans

Mint and basil pair well with both beans and tomatoes. If there are no dried ones, you can take 3-4 sprigs of fresh ones (pick the leaves and cut).

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

Hot hot pepper (if you have a chopped pod) can be put more if you like spicy.

How many tomatoes to take for beans

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

Proportions of beans in tomato per 1 kg of beans

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

Recipe with a different dressing (carrot and apple)

For 5.5 liters

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

Do everything the same. Only for the sauce, grate the carrots on a fine grater and stew in oil (10 minutes, until softened), then salt. Peel apples and seeds, cut into slices and grind in a blender together with tomatoes.

Grate carrots on a fine grater
Stew carrots in oil, stirring
For a 7-8 l bowl of beans in a tomato, only 2 apples are needed

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

Beans contain a large amount of vegetable protein, which is very similar in composition to fish or meat. That is why such a product is often used in fasting. In addition, beans are rich in vitamins and minerals. Together, these components of plant foods can provide the body with all the substances necessary for life. That is why many housewives like to harvest several jars of beans in a tomato for the winter.

Beans have a significant drawback. They increase gas production. To exclude such side effects, you need to know the rules for preparing this product. Before preservation, it should be boiled by adding a small amount of savory or mint leaves to the water. After that, you can proceed to further conservation.

How to choose beans

To prepare a quality snack, beans must be carefully selected. To do this, you should take those beans that are not overdried. Also, there should be no damage on their surface.

You can preserve any beans, the choice of a particular type should depend only on your own preferences.

Preparation of ingredients

Before you start cooking, the beans should be boiled until half cooked. If dried beans were used, they should be soaked for 12 hours.

Recipes for cooking beans in tomato for the winter

There are many recipes for cooking beans in tomato sauce. They differ from each other in taste, the use of additional products. Recipes also differ in the use of tomatoes, tomato paste or tomato juice. Using one of these ingredients requires a certain amount of time and effort.

Classic way

The classic way to preserve beans is to use fresh tomatoes.

To prepare a snack you will need:

1.2 kilos of fresh red beans;
3 dessert. spoons of salt;
2 onions;
1 kilo of tomatoes;
1 dessert. a spoonful of ground black pepper;
5 laurels;
2 pinches of ground allspice;
1 dessert. a spoonful of 70% vinegar;
a small amount of olive oil.

Step by step preparation:

Beans are poured with freshly boiled water, boiled for full readiness.
The onions are cut into small bars, fried until golden.
Tomatoes are scalded, freed from the skin. Tomatoes are cut, boiled until softened, salted and kneaded.
Beans, onions, spices are put in the sauce. Everything is boiled, seasoned with vinegar, mixed, distributed among sterilized jars.

Containers should be immediately closed, turned over and wrapped.

with pepper

You can diversify the previous recipe by adding red bell pepper to the product in the amount of 0.5 kilos. The vegetable should be washed, cut into strips, added to the sauce at the moment when the boiled beans were poured into it. The mixture should be simmered for 10 minutes.

Lecho with tomato and stewed vegetables

For the winter, you can also cook lecho, which includes not only vegetables, but also beans. Ingredients:

3 kilos of tomatoes;
1 kilo of bell pepper;
1 kilo of onion;
1 kilo of carrots;
3 cups beans;
1.5 cups of sugar;
1.5 cups of oil;
2 lunch. spoons of salt;
2 dessert. spoons of 70% vinegar.

How to cook:

Beans are pre-boiled until half cooked.
Tomatoes are crushed in a blender.
Peppers, onions, carrots are cut into small pieces.
Vegetables are mixed, poured with pasta, butter, sprinkled with salt and sugar.
The resulting composition is put on fire and boiled for 1 hour. Vinegar is added 5 minutes before the end of cooking, everything is mixed and placed in a sterile container.

Lecho rolls up, cools at room temperature.

Canned White Beans with Tomatoes

You can preserve not only red beans, but also white ones.

This will require:

1 kilo of white beans;
3 kilos of tomatoes;
500 grams of onion;
500 grams of carrots;
500 grams of bell pepper;
2 chili pods;
1 cup of sugar;
1 glass of oil;
2 pinches of ground pepper;
4 pinches of salt;
6 laurels;
2 lunch. spoons of 9% vinegar.

Cooking:

Beans are soaked overnight, boiled until half cooked.
The remaining vegetables are chopped in a blender, salted, seasoned with oil, pepper, lavrushka.
The resulting mass is mixed, stewed for 20 minutes.
Beans are added to the mixture, boil for another 20 minutes.
Vinegar is added a couple of minutes before the end of cooking.
The mass is distributed in a sterile container, sealed.

It is required to store such a workpiece after cooling in the refrigerator.

Recipe "Like in the store"

To get a snack with taste, like from a store, you must strictly follow the proportions of the recipe:

600 milliliters of water;
2 pinches of red pepper;
4 pinches of coarse salt;
1 lunch. a spoonful of sugar;
250 grams of tomatoes;
800 grams of white beans.

How to cook:

Beans are stewed until half cooked.
The tomato is poured with water, salted, sweetened, peppered, crushed with a pusher.
Beans are added to the mass, everything is mixed and cooked for 2 hours.

The readiness of the dish should be judged by the softness of the beans.

in tomato juice

You can cook a snack without using tomatoes. To do this, such an ingredient should be replaced with a similar amount of tomato juice. It is worth considering that in this case the sauce will be liquid. You can make it thicker by chopping onions, carrots and bell peppers and mixing mashed potatoes with juice.

in tomato sauce

You can replace tomato juice with tomato sauce. To reduce its concentration, you will need to dilute the tomato paste with water in a ratio of 2 to 1. This method will help save time in the process of preparing the tomato mass.

Without sterilization

The snack can be prepared without sterilization. To do this, the cooking process requires the use of preservatives: garlic, vinegar, chili. Also, before spinning, the appetizer should be thoroughly boiled, and it should be laid out in steamed containers.

How long can the preservation be kept

The duration of storage of spins depends on the sterilization process. If the salad was laid out in sterile containers and immediately corked, it can be stored for no more than six months. If the snack has been re-sterilized, the shelf life is increased to 1 year.

Storage

Store the snack in a dark, cool place. This is best done in the refrigerator or cellar. If the workpiece has been sterilized, it can be left until winter at room temperature.

Step-by-step recipes for a delicious side dish: cooking beans in tomato sauce for the winter

2018-08-15 Liana Raymanova

Grade
prescription

2079

Time
(min)

servings
(people)

In 100 grams of the finished dish

3 gr.

0 gr.

carbohydrates

10 gr.

52 kcal.

Option 1. A classic recipe for beans in tomato sauce for the winter

It often happens that there is no time to prepare a side dish for fried, baked meat or fish. Ready-made beans in tomato will come to the rescue. Also, this preparation is an excellent snack. It turns out spicy, satisfying. It is prepared using any variety of beans, fresh tomatoes and a few other simple ingredients.

Ingredients:

beans - 2 kg;
4 kg of tomatoes;
allspice - 15 peas;
bay leaf - 6 pcs.;
salt - 80 g;
sugar - 110 g.

Step-by-step recipe for beans in tomato sauce for the winter

Beans are washed in a colander, soaked in clean water for 2 hours.

The water is drained, poured with new water and boiled over low heat for 60 minutes, slightly salted.

Tomatoes are washed, blanched, peeled, passed through a meat grinder.

Sugar, a little salt are poured into the tomato mixture, peppercorns are thrown, bay leaves, placed on a moderate flame, are heated for 30 minutes.

Boiled beans are freed from broth, transferred to a container with tomato sauce, mixed well, boiled for 12 minutes.

Half liter containers are washed, sterilized and filled with beans along with tomato sauce.

Store the workpiece in a cool cellar, tightly corked with tin lids, after cooling them under a fur coat.

If the tomato sauce has evaporated while cooking the beans, you can boil water in a regular frying pan, add tomato paste, boil again and pour into jars.

Option 2. A quick recipe for beans in tomato sauce for the winter

In a quick recipe, instead of fresh tomatoes, ready-made tomato paste is used. Here they simply mix the tomato with water, sugar, salt, add boiled beans, boil for a few more minutes and put them in sterile jars. Most of the time is spent only on boiling and soaking the beans.

Ingredients:

1 kg of beans;
1 liter of water;
80 g of sugar;
85 g salt;
330 g of tomato paste;
45 g black pepper.

How to cook beans in tomato sauce for the winter

The beans are thoroughly washed, filled with clean water, left for several hours to swell.

After draining the water, load the beans into a large saucepan, fill with water and boil for 60 minutes from the moment of boiling.

Spread tomato paste in a separate container, stir with boiled cold water.

Pour sugar, salt, pepper into the tomato liquid, mix thoroughly.

The boiled beans are freed from water by shifting the container with the sauce, heated for 20 minutes and laid out in containers, tightly sealed with lids.

Store in a cool place.

To give the workpiece a sharpness, you can add half a pod of chili pepper to the sauce.

Option 3. Beans in tomato sauce for the winter with carrots and onions

In the following recipe, the beans are fried in a deep frying pan with carrots and onions before being laid out in jars with sauce, which give the workpiece an additional light sweetness, piquancy, interesting taste and attractive appearance. And the various spices included in the composition make the preparation more fragrant.

Ingredients:

any beans - 2.5 kg;
carrot - 3 pcs.;
onions - 6 pcs.;
350 g of tomato paste;
water - 2.5 liters;
salt - 55 g;
sugar - 55 g;
sunflower oil - 220 ml;
black pepper - 30 g;
ground paprika seasoning - 40 g;
provencal herbs - 20 g.

Step by step recipe

After washing the beans, pour them with water, let them swell for a couple of hours.

The water is drained, a new one is poured, salt and sugar are added, placed on the middle burner, boiled for 8 minutes.

Bulbs and carrots are peeled, washed, cut into strips.

Fry carrots in oil for 4 minutes in a cast-iron container, add onions and fry for another 4 minutes, stirring often.

Boiled beans, freed from broth, are placed in a container for vegetables, fried for 6 minutes.

Introduce tomato paste, warm up, stirring, a little more.

The whole mixture is seasoned with paprika, Provence herbs and fried for another 12 minutes.

Having tamped in sterile containers, placed in a large container with warm water and sterilized for 25 minutes.

Carefully removing from the container, cork with lids.

The cooled billet is stored in the cellar.

If desired, a little chopped garlic and bell pepper can be added to the composition of this blank.

Option 4. Beans in tomato sauce for the winter with vinegar

Often, housewives make beans in tomato sauce for the winter with the addition of acetic acid. This simple ingredient gives the workpiece a pleasant sourness, and also increases the shelf life. And thanks to the use of fresh red beans, there is no need to soak them, you can immediately pour water and boil.

Ingredients:

fresh red beans - 2 kg;
salt - 90 g;
onions - 4 pcs.;
tomatoes - 8 pcs.;
black pepper - 40 g;
bay leaf - 7 pcs.;
peppercorns - 9 pcs.;
vinegar - 30 ml;
vegetable oil - 60 ml.

How to cook

The beans are freed from the pods, rinsed slightly and boiled in clean water for 40-45 minutes.

The peeled onion is cut into cubes, put in a pan with butter, fried for 4 minutes.

Blanched tomatoes are freed from the skin, crushed with a spoon, salted.

Onion, boiled beans are transferred to the sauce, bay leaves, peppercorns are thrown, put on moderate heat.

After waiting for the boil, pour in acetic acid, warm up for 1 minute, pour into sterile jars, roll up.

After cooling under a blanket, they take it to the basement for storage.

Vinegar can be replaced with two pinches of citric acid.

Option 5. Beans in tomato sauce for the winter with eggplant

The combination of eggplant and beans in tomato sauce makes the preparation more satisfying, tasty.

Ingredients:

tomatoes - 4 kg;
beans - 2 kg;
eggplant - 5 pcs.;
bell pepper - 7 pcs.;
refined oil - 360 ml;
vinegar - 45 ml;
75 g of sugar;
80 g salt.

Step by step recipe

Tomatoes are rinsed, kept in hot water for 8 minutes, peeled, ground with a blender.

Pour sugar, salt into the crushed tomatoes, pour in the oil and heat over low heat for 18 minutes.

Washed and swollen beans are boiled for 60 minutes in salted water over a medium flame.

Freeing the beans from the broth, lay it in tomato sauce, boil for about half an hour.

Eggplants are cut off the stalks, cut into squares, put in tomato sauce for beans, boiled for a quarter of an hour.

Bulgarian peppers are also freed from the stalks, cut into strips, put into the mixture with the rest of the ingredients, pour in acetic acid, and heat over a small flame for 25 minutes.

They are laid out in sterile glass containers along with the sauce, cooled under a fur coat and lowered into the cellar.

Eggplant can be peeled or soaked in a salt solution for several minutes before adding to the sauce.

Option 6. Beans in tomato sauce for the winter in Italian

In this recipe, beans in tomato sauce are slightly spicy, spicy. In addition to the main ingredient, the composition includes onions, several cloves of garlic and fresh basil, which gives an unusual aroma and spicy taste.

Ingredients:

red fresh beans - 600 g;
550 g of tomato paste;
onions - 2 pcs.;
salt - 20 g;
garlic - 7 cloves;
fresh basil - 6 leaves;
olive oil - 40 ml.

How to cook

The beans separated from the pods are boiled in lightly salted water for a little more than half an hour.

Throwing the beans in a colander, let the broth drain.

Peeled onions are cut into strips, fried in a pan with olive oil for 3 minutes.

Add peeled garlic, pre-chopped in a garlic maker, to the onion, warm it up for a couple more minutes.

Basil leaves are rinsed, finely chopped and added to the beans at the same time as the tomato paste, after mixing everything, put in a frying pan for sautéing and fry for about half an hour.

Banks are sterilized and filled with ready-made hot mixture, rolled up.

After cooling, they are sent to the basement.

Greens can be used according to your taste.