Homemade beans in tomato sauce. How to stew beans in tomato sauce. Cooking in stages

18.08.2021

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Beans in tomato sauce: video recipe

Step by step recipe with photo

Cooking beans in tomato sauce must be thought out in advance, because the beans must be soaked in advance in purified water in proportions of 1 to 2.5 all night. I recently told how to cook beans in. But I will repeat again. Before cooking, drain the water and boil in boiling salted water, adding a couple of cloves of garlic, for 50 minutes until soft. Drain the broth again, but in a separate container. And set aside.

We clean all vegetables. Finely chop the onion and garlic, and rub the carrot on a coarse grater. which I talked about, read. And cut it fine too. We put a frying pan on medium-high heat, pour a little oil into it and put onions, garlic and carrots. Stir and fry, stirring, 5 minutes. Add bell pepper, stir and fry for another 5 minutes. Beans and vegetables in tomato sauce are the perfect combination!

Pour bean broth into 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 tastes. The recipe for cooking beans in tomato sauce has come to an end, turn off the fire.

Arrange the beans in tomato sauce on plates and serve!

And I'll quickly summarize.

Short recipe: beans in tomato sauce

Soak the beans overnight in cold purified water in a ratio of 1:2.5.
Drain the water, put the beans with a couple of cloves of garlic to cook in salted boiling water for 50 minutes until soft, drain the broth and save.
We clean all the vegetables, finely chop the onion, garlic and bell pepper.
We rub the carrots on a coarse grater.
Put a frying pan on medium-high heat and pour some vegetable oil into it.
Fry the carrots, onion and garlic for 5 minutes, stirring occasionally.
Add bell pepper, continue stirring and fry for another 5 minutes.
Pour the bean broth into the pan, put the tomato paste, salt, pepper, add spices, mix and simmer for another 5 minutes.
Put the boiled beans in the bean sauce.
Stir the beans in the tomato paste with vegetables and simmer for another 3 minutes.
Turn off the beans in tomato sauce and arrange on plates.
Now you know how delicious to cook beans with tomato paste.

That's all! The recipe for beans in tomato sauce has come to an end. Very soon, as always, I will tell you many other delicious recipes! So stay tuned so you don't miss out , it's free! In addition, when you subscribe, you will receive as a gift a collection of full-fledged recipes of 20 dishes that are prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating quickly and tasty is real, as is cooking bean dishes in tomato sauce.

Vika Leping was with you! Repeat the recipe for beans in tomato, tell your friends, like, leave comments, rate, tell what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine and, of course, enjoy your food! I love you, be happy!

Step 1: prepare the beans.

First of all, we lay out the beans on the kitchen table and sort them out, removing various rubbish. Then we pour it into a colander, rinse thoroughly, send it to a deep bowl and fill it with ordinary running water above the level of the beans by 10–12 centimeters. Soak beans for 1–12 hours until it expands at 1.5– 2 times. If you are going to insist it for a long time, then change the liquid every 2.5–3 hours.

Step 2: Boil the beans.

After the required time has elapsed, after the beans swell, we throw them back into a colander and rinse again. Then we transfer it to a deep non-stick pan, fill it with purified water and put it on a strong fire.

After boiling, reduce its level to medium, season the beans to taste with salt and cook them until almost ready under a covered lid. The duration of the process depends on how much you soaked the beans, if for a long time, then after 30–40 minutes they will reach the desired consistency, and if not more 1 hour, will have to tinker with this ingredient 1–1.5 hours.

Step 3: prepare the rest of the ingredients.

While the beans are cooking, use a sharp kitchen knife to peel the carrots and onions. Rinse them under running cold running water, dry them with paper kitchen towels and chop them one by one. Place the onion on a cutting board and cut into 1cm cubes. Shred carrots on a large or medium grater directly into a deep plate. We also put a measuring glass with tomato juice and spices on the kitchen table.

Step 4: cook the beans in the tomato.

When the beans are almost ready, use a slotted spoon to transfer them to a colander and leave them in it until use. Next, put a deep non-stick frying pan over medium heat and pour vegetable oil into it. After a few minutes, lower the chopped onion there and sauté it until transparent. 2-3 minutes stirring occasionally with a kitchen spatula.

After that, add carrots to it and cook them together until soft. 3-4 minutes. As soon as the vegetables are lightly browned, put the beans in the pan, pour it with tomato juice and cover with a lid so that a small gap remains.

We simmer our dish on the smallest fire until the beans are ready and the moisture is almost completely evaporated, approximately 20–35 minutes. Then add a bay leaf, black pepper to the pan and cook a fragrant meal. 2 minutes. Then turn off the stove, let the beans brew in the tomato 5–7 minutes, arrange it in portions on plates and serve to the table.

Step 5: serve the beans in the tomato.

Beans in tomato are served warm as a side dish or as a main vegetarian second course. If desired, before serving, each serving is sprinkled with fresh finely chopped dill, parsley, cilantro, green onions, basil, or seasoned with cream or homemade sour cream. Also a wonderful addition would be a salad of fresh vegetables and bread. Enjoy!
Bon appetit!

In this dish, the beans must be salted after boiling so that the beans do not boil soft and retain their attractive shape;

The leftover bean broth can be used to make soup, stew meat, boil vegetable stews, sauces, or any other delicious dishes;

Very often, tomato juice is replaced with tomato paste, which is diluted in purified water, about 2-3 tablespoons per 200 milliliters of liquid. Fresh tomatoes are also used, but before that they are blanched in boiling water for 30–40 seconds, the skin is removed from the vegetables and their pulp is crushed with a blender to a puree state;

Sometimes, at the end of cooking, the beans are seasoned with garlic crushed through a press;

An excellent alternative to vegetable oil is butter, it gives the dish a more delicate, soft flavor.

Beans in tomato sauce is a healthy dish, low in calories, high in protein. You can cook as a snack or make preparations for the winter.

Dishes from beans in tomato are very famous goodies. The stores sell a huge amount of canned beans and a good part of them are cooked in tomato sauce. But it is very difficult to find really tasty beans in tomato on store shelves, so I will teach you how to cook beans yourself.

beans - 1 cup
onion - onion - 1 large piece
carrots - 2 pcs
bell pepper - 1 pc.
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 must be thought out in advance, because the beans must be soaked in advance in purified water in proportions of 1 to 2.5 all night.

Before cooking, drain the water and boil in boiling salted water, adding a couple of cloves of garlic, for 50 minutes until soft. Drain the broth again, but in a separate container. And set aside.

We clean all vegetables. Finely chop the onion and garlic, and rub the carrot on a coarse grater. We clean the bell pepper and cut it finely too. We put a frying pan on medium-high heat, pour a little oil into it and put onions, garlic and carrots. Stir and fry, stirring, 5 minutes. Add bell pepper, stir and fry for another 5 minutes. Beans and vegetables in tomato sauce are the perfect combination!

Arrange the beans in tomato sauce on plates and serve!

Recipe 2: homemade beans in tomato sauce (with photo)

Homemade beans in a tomato cannot be compared with canned store ones. And cooking it is easy. It can be eaten both warm and cold, as a side dish or an independent dish.

Boiled beans - 3 stacks (dry about 350 g)
Carrot - 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 beans in cold water overnight.

It is better to put it in the refrigerator, since even imperceptible souring will have a bad effect on the beans during cooking - it will become more rigid.

Change the water and cook the beans until tender. Do not salt.

Time depends on the variety. It is convenient to do this in a slow cooker on the "Extinguishing" program.

I cook beans for the future, freezing them ready-made, so I gave an approximate dry weight.

I cook 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.

We put tomato paste, sugar and salt, spices to taste.

Mash a couple of tablespoons of beans.

Put the rest of the beans in the sauce.

Add the water in which the beans or broth were cooked so that the liquid is flush with the beans.

Add mashed beans - it will thicken the sauce.

Bring to a boil and cook for 5 minutes.

At the end, put the garlic passed through the press or chopped garlic 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 propose to preserve a very necessary preparation for the winter. Beans in tomato are a delicious preservation that can be used as a side dish. The blank can be used for cooking 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, like in a 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. Cooking time depends on the variety and size of beans. The larger the beans, the longer it will take to bring the beans to readiness. It is highly desirable to rinse the beans well and pour cold water overnight. During this time, it will swell well and the cooking time will be much reduced.

After, place the beans in a cooking pot. Pour in enough water. Send to fire. Boil for about one hour.

While the beans are on the stove, prepare the sauce. In a convenient deep container, add a good quality tomato paste. Pour water at room temperature.

Stir until a homogeneous tomato liquid is formed. Add salt, sugar, ground black pepper. Stir to dissolve sugar and salt.

When the beans are half cooked, drain them in a colander. Transfer to a cooking pot. Pour in the prepared tomato sauce. Mix and send to the fire. Once the beans come to a boil, reduce the heat to low and simmer, stirring occasionally with a wooden spatula, for about 1-1.5 hours, until tender. Once the beans are soft, it's time to cork them.

To do this, you need clean and dry jars with lids. Rinse the container well beforehand. Sterilize over steam, 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 jars tightly with lids. Turn over and wrap well. Leave in this position until they are completely cool. It may also be that the sauce has evaporated enough and it will not be enough. In this case, boil an approximate amount of water in a saucepan, how much is not enough in a jar. Add some tomato paste to boiled water. Stir and boil. Pour sauce into jars and seal.

Beans in tomato for the winter are ready.

Recipe 4: white beans in tomato, cooked for the winter

Homemade vegetable preparations are always a success in the cold season. Having prepared 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. Simple recipes collected on this page will be useful to experienced and novice cooks.

The wonderful taste of this dish will cheer you up even on the coldest and gloomiest evening. You will be convinced of this when you serve an appetizer to the table with crispy toast and hot tea.

dry white beans - one kilogram;
fresh tomatoes - three kilograms;
black peppercorns - a teaspoon;
bay leaf - two or three pieces;
chili pepper (you can do without it) - half a pod;
salt - a tablespoon;
sugar - two tablespoons.

To begin with, the beans need to be sorted out, rinsed well and transferred to a deep bowl. After that, fill it with warm water and leave it alone for several hours.

Next, move on to the tomatoes. Remove the stalks and make cuts in the skin. Dip the tomatoes in boiling water for ten seconds, then carefully remove them with a slotted spoon. Remove the skin and scroll the pulp through a meat grinder.

Place 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 close beans with tomatoes for the winter? To do this, you will need half-liter jars and tin lids. The dishes must be washed well in running water and sterilized. Arrange the finished beans in jars along the “shoulders” and roll them up with a key. You can first add one tablespoon of 9% vinegar to each serving. Remember to turn the jars upside down, cover them with a blanket and leave overnight at room temperature.

In a couple of days, beans with tomatoes for the winter will be ready. At any time you can use it to prepare soups, side dishes or snacks.

Recipe 5: White Beans in Vinegar Tomato Sauce for the Winter

Homemade beans in tomato sauce for the winter turn out to taste the same as store bought ones, many people like delicious tomato sauce, they can pour over pasta, buckwheat, soak black bread in it. Canned beans will also be relevant for making salads, you can take them with you on a picnic, put your husband on a business trip, because the beans themselves are very nutritious, and in tomato sauce they are very tasty and not at all fresh.

white beans - 1 kg;
fresh tomatoes - 1.5-2 kg;
table salt - 1.5 tablespoons without a slide (45 grams);
sugar - 5 tablespoons without a slide (150 grams);
vinegar 9% - 3 tablespoons;
vegetable oil - 3 tablespoons;
ground black pepper - 1⁄2 teaspoon;
hot peppers and garlic - optional.

Soak the beans in cold water beforehand and leave overnight (ideal). If time is running out, 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 filling. The first is to remove the skin from each tomato. This is simply done by making a cross incision on each, and then pouring over with boiling water. Grind tomatoes without peel 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 part of the seeds. We also used this method. Overall, it took 20 minutes from and to. I like this option the most, because. the consistency of the workpiece is obtained like that of a delicious store-bought beans in tomato sauce. In fact, most often tomato sauce is prepared without seeds and peel.

The last option is to scroll the tomatoes through a juicer. This is the easiest way.

Here we have such pure tomato juice. It must be boiled for 10 minutes, removing the foam.

Put the prepared beans in the tomato. We use white beans, they cook faster than red beans. For red tomato beans, you may need more, because. after cooking, its amount will decrease.

Add salt, without it, the taste of canned beans will be insipid.

Add sugar, it is also necessary, especially for tomatoes.

Add vegetable oil. It is needed for a more delicate taste. Take odorless refined sunflower oil. You can also use olive or corn oil.

We add vinegar last, some 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 detect 20 minutes. As I said, red beans take longer to cook. The tomato sauce will thicken as it cooks, if you don't have enough liquid, you can add a little more tomato juice.

While the beans are cooking, prepare jars with a volume of no more than half a liter. Wash the 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. Put the jars in the microwave, select the maximum power, time 5 minutes. After the water from the cans must be drained. The lids must be boiled for 3-5 minutes.

In sterile jars we lay out hot beans in a tomato and immediately roll them up with turnkey or twist lids.

Be sure to wrap the jars until completely cool. This procedure is needed for additional sterilization.

Hold the finished preservation for a couple of days in a conspicuous place to make sure that the lids do not leak and the fermentation process (swelling of the lids) does not start. After that, you can safely store jars of canned beans in a cool, dark place. You need to get the workpiece in case of emergency cooking of dinner or lunch.

Beans in tomato for the winter will also be very relevant when preparing various salads, some mayonnaise salads include canned beans and agree that it is better and healthier to use home-made than store-bought. Also, beans can be added in the manufacture of 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 a separate dish or addition to borscht, soups or stews. Most importantly, the dish is prepared quickly and easily. The ingredients are designed for a half-liter jar and it will take 50 minutes to cook.

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 for this recipe. It can be either red or white. The grains should be smooth, shiny, without spots and damage. After buying, carefully sort the beans and remove the excess. Before you start cooking, fill the beans with water and leave for 10 hours. It is best to do this at night. In the morning, you can proceed to the next steps of the work.

In the morning, change the water, re-examine all the beans, and soak them in cold water for another 5 minutes.

Send the soaked beans to the pan. Pour in enough water to lightly cover the grains and put the pot on the fire. As soon as the water begins to boil, add sugar, salt, pepper, bay leaf and stir. Wait 20 minutes and turn off.

Heat the tomato sauce in a separate saucepan. It is desirable that he be at home. If not, then quickly cook it with tomatoes and a blender. Boil the tomato paste for 10 minutes and be sure to add some spices.

Combine beans with tomato paste, mix, taste and add spices if necessary. Boil everything together for 7-10 minutes.

Sterilize the jar and metal lid in advance. While the appetizer is hot, pour it into a jar and cork it. Turn the glass container with the already prepared beans in tomato sauce upside down, put it on the floor and cover it with a warm blanket on top. Do not touch the jar during the day. Then store the blank in a cool pantry or refrigerator, and in the winter open it and enjoy a great snack.

Recipe 7: Beans with Bell Peppers in Tomato Sauce

The big advantage of canned beans in tomato sauce is that as an independent snack, they are very satisfying. Roughly speaking, you can easily eat a few spoonfuls of snacks with bread, and the feeling of hunger will leave you for several hours. In addition, there are quite a few calories in this product, so even those who carefully monitor their figure can treat themselves to it.

Tomatoes, which are part of the dish, can be replaced with ready-made tomato paste, if you have one. However, if you're going to use store-bought pasta, it's best not to, as it may not taste like canned beans. Tomato sauce should not be sour, so use fresh tomatoes instead of store-bought pasta.

To cook 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
onion - 500 gr
sweet bell pepper - 1 kg
vegetable oil - 1 cup
granulated sugar - 200 gr
salt - 2 tbsp.
vinegar 9% - 35 gr

Prepare the required amount of ingredients, and then start peeling them. Peel the carrots and onions first, putting them in a separate container.

Then you should get a meat grinder or blender to chop onions and carrots. Having done this, transfer the resulting mixture to the bottom of a deep saucepan, where you should also add a little vegetable oil. Place the pot 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 carrots and onions. After adding the pepper mixture to the pan, the sauce needs to be boiled for about ten more minutes.

Next, you need to chop the tomatoes, after washing them and chopping them into a puree with a blender. The resulting mixture must also be added to the pan with the rest of the products and boil for another five minutes. Also add salt and sugar to the mixture, mix it thoroughly and turn off the heat.

First, rinse the beans well 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 are infused, it is necessary to drain the water and pour in a new one, sending the beans to boil until boiling for ten minutes.

Pour the already boiled beans into a mixture of vegetables and boil for another ten minutes, after which you can pour the finished mixture into jars and roll up the lids. Canned beans in tomato sauce are ready! You can store it for the winter in the cellar or in the refrigerator.

Recipe 8, simple: green beans in tomato sauce for the winter

Beans in tomato sauce for the winter, the recipe for which is brought to your attention today, can be used both cold and hot. It goes well with toast and can be a side dish for fish or chicken. This is a very simple recipe that won't take long.

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 beans, since we only need grains from it. Soak it for a few hours first so that it cooks faster later. You need to cook it until fully cooked.

Clean the onions, carrots and garlic. We cut the onion into small cubes, carrots into circles, and the last ingredient into small pieces.

We put the pan on the stove and pour a little vegetable oil. Once the pan is hot add the onions. And fry it until golden brown. Therefore, you should constantly stir so as not to burn.

Then add carrots and garlic. We continue to stir.

In parallel, you need to make pasta. To do this, cut the tomatoes slightly and send them to 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.

We take bell pepper. Cut it open and take out all the seeds from it. After washing under running water and cut into small cubes.

We pour our tomato paste to the vegetables that we fry in a pan. We mix all the ingredients.

Add bell pepper. Now salt and pepper to taste. There are no specific proportions here, since everyone likes dishes of different tastes. Simmer until the vegetables are fully cooked.

When all the components are cooked and stewed, they must be laid out in a jar. All ingredients are designed for 0.5 l capacity. After it is washed, it will be possible to put all the vegetables in it. Lay out in layers. First comes the beans, and then the tomato, then the beans again, and so on. 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 the jar by 2/3. Sterilization lasts 40 minutes. Then we take out and preserve. By tradition, we turn over and send our jar to a warm place under a coverlet. A few days later we take it to the pantry. In winter, we open the beans in tomato sauce and enjoy a delicious dish. Bon appetit!

Recipe 9: Beans in Tomato Sauce - Harvesting for the Winter

This recipe for canning beans in tomato sauce is very simple. In addition, beans, like many legumes, are very useful. It is indispensable for vegetarians because it contains a lot of protein. Of course, beans cannot completely replace meat. But still, it has a lot of vitamins necessary for our body.

Beans 500 g
Onion 500 g
Citric acid 1 tsp.
Bulgarian pepper 750 g
Carrot 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, it will have to cook for more than one hour.

After 12 hours, drain the water from the beans, rinse them and start cooking. You need to cook the beans until tender, then drain the water again and proceed to the processing of other vegetables.

Peel the carrots and onions, remove the core from the bell pepper. Then cut the pepper and onion into cubes, and grate the carrots. Add the chopped vegetables to the beans and mix thoroughly.

If you do not like bell pepper, you can not add it. And for spice, take a few cloves of garlic. It can be grated on a fine grater or finely chopped.

Add also water and tomato paste and start stewing vegetables.

After a while, 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 mix.

5-10 minutes before the end of cooking, add citric acid and seasonings. Stir again and cook for the remaining time.

Put hot beans in sterile jars and roll up.

Recipe 10: Beans with Peppers and Garlic in Tomato Sauce

This preparation for the winter fits perfectly into a lot of recipes, it can be added to the first courses - fragrant soups, vegetable or cooked in meat broth, borscht. You can cook meat stewed with onions, and at the end add a jar of this bean. Even when there is no time for cooking, 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,
spices / spices - to taste.

Soak the beans the night before in cold water. The night will be enough for the beans to swell and absorb moisture.

In the morning, pour the beans into a saucepan, fill with clean water, cook until tender, drain the excess liquid, and set aside the beans for a while.

We prepare vegetables for the sauce - peel the onion, chop it randomly, do the same with garlic, wash and dry the tomatoes, cut into several pieces, peel the sweet pepper from the seed box, chop it randomly. If desired, we introduce carrots into our preparation, we do it to taste, you can do without it. We rub the carrots with medium shavings, fry separately, set aside, add it at the very end.

Now we send everything to the blender bowl, add hot pepper to taste, you can also add a little greenery 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 send them to the upper fire again, cook for exactly ten minutes. At the end, add fried carrots and fruit vinegar.

Step 1: Prepare the beans.

Beans must be soaked before cooking. To do this, rinse and sort it, then put it in a deep plate and fill it with water. Leave the beans in this form overnight, but every 3-4 hours don't forget to change the water. Just before cooking, drain the water for the last time and place the beans in the prepared pot, again filling with clean water, based on 1 glass beans need 3 glasses liquids. Boil this ingredient for 50 minutes in unsalted water. Salt only for 5 minutes until ready. Pour boiled beans into a colander and wait for excess moisture to drain, but for now, do other preparations for this dish

Step 2: Prepare the sauce.

Boil clean water and, having cooled slightly, pour into a small and deep bowl, add tomato paste and mix with other ingredients. You need to mix until the tomato paste is completely dissolved in water.

Step 3: Prepare the bow.

Peel the onion from the husk and chop into thin rings or half rings. You can also chop this ingredient with a special knife.

Step 4: Prepare the carrots.

Peel the carrots from the skin with a special knife and rinse under running water, washing away the adhered peel and grains of sand. Cut orange vegetables into thin strips or chop them with a special knife.

Step 5: Cooking beans in tomato sauce.

In a frying pan, heat a few tablespoons of vegetable oil and fry the onions and carrots in it. Cooking on medium heat 10-15 minutes until the vegetables are noticeably softer and browned. Then add all the sauce prepared from tomato paste and simmer more 5-7 minutes. Don't forget to add salt and pepper to taste as you go. At the end, pour the boiled white beans into the pan and, after mixing well, continue cooking. 3-5 minutes. At the end, cover the pan with a lid, turn off the gas and let the dish brew. 5-7 minutes before serving.

Step 6: Serve Beans in Tomato Sauce.

Serve the beans cooked in tomato sauce hot or slightly chilled. No additional garnish is needed, because this dish is completely independent both in taste and nutritional qualities. Enjoy the taste of a hot and healthy dish.
Bon appetit!

You can use both white and red beans to prepare this dish.

Fans of spicy and spicy can add a few cloves of garlic and increase the amount of both black and red ground pepper.

Sometimes, when preparing this dish, you can also use fresh or canned tomatoes, or even replace them with tomato paste.

Beans in tomato sauce is a very tasty, satisfying and nutritious dish. Due to their mild taste, beans blend wonderfully with other ingredients, so they make very appetizing side dishes, and their high protein and fiber content allows you to quickly satisfy your hunger, maintaining a feeling of satiety for a long time. Beans boast a rich vitamin and mineral composition and are perfect for the diet of fasting and losing weight. With tomatoes, beans are especially tasty, and today we invite you to try this wonderful combination.

First, let's choose the right beans. First of all, pay attention to the surface of the grains - it should be flat and smooth. Wrinkled grains or the presence of breaks on them is a sign of a poor-quality product. By the way, the longer the bean grains are stored, the harder they will be, and the less nutrients they will contain, but the cooking time in this case increases significantly.

Those who have already encountered cooking beans know that it takes a very long time. Beans need to be pre-soaked in cold water, which should average 6-8 hours. Water will need about twice as much as beans. Keep in mind that the water should completely cover the beans, and if the temperature in the kitchen is very high, it is better to soak in the refrigerator. This procedure allows you to soften the beans, saturating them with moisture, due to which the subsequent cooking time is significantly reduced. In addition, soaking dissolves sugars in beans that are not digested in the body, causing gas and digestive problems.

Fresh or canned tomatoes, tomato juice or tomato paste can serve as the basis for making tomato sauce for beans. Here everything is decided by personal preferences, but any option has its pros and cons. Tomato sauce favorably sets off the taste of beans and makes the dish more juicy, and additional ingredients add new flavors. Beans in tomato sauce goes well with vegetables, meat, mushrooms and herbs, so this dish has a whole lot of all kinds of variations. The process of cooking beans in tomato sauce can be simplified if you use canned beans or use a slow cooker, which eliminates the need to monitor the degree of their readiness and constantly stir the dish.

Even novice housewives can easily cope with beans in tomato sauce, while experienced chefs will be able to replenish their piggy bank of recipes with wonderful bean dishes. Let's start with the simplest recipe, which uses canned beans in their own juice. Such beans do not need to be pre-soaked, which significantly reduces the cooking time.

Ingredients:

1 can of beans in their own juice,
1 can of tomatoes in their own juice,
1 onion
1-2 garlic cloves,
1 tablespoon hops-suneli,
salt to taste.

Cooking:
Drain liquid from beans and set aside. Put tomatoes with juice, chopped onion and chopped garlic in a pan. Add bean liquid. Stir and simmer for about 20 minutes until the sauce thickens. Add beans and cook for 7 to 10 minutes. Salt to taste, add suneli hops, mix and remove from the stove. Cover with a lid, let it brew for 10 minutes, after which the dish is ready to be served.

In our next recipe, beans are stewed with vegetables in a sauce of tomato paste and herbs, which turns out to be very tasty and rich.

Beans stewed with vegetables in tomato sauce

Ingredients:

1 cup dry beans
2 carrots
1 large onion
1 bell pepper
4 garlic cloves,
2 tablespoons of tomato paste,
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
salt and ground black pepper to taste
vegetable oil.

Cooking:
Soak the beans overnight in a ratio of 1:2. Drain the water in which the beans were soaked, put the beans in a saucepan, pour clean water, add two peeled garlic cloves, lightly salt and cook for about 50 minutes until the beans are soft. Drain the liquid and set aside.
Heat vegetable oil in a frying pan. Add chopped onion, grated carrots and garlic. Stir and fry for 5 minutes. Add the bell pepper cut into small cubes, mix and cook for another 5 minutes. Pour in the water in which the beans were boiled (about two glasses), add tomato paste, dried herbs, salt and pepper to taste. Mix well and simmer for 5-7 minutes. Add beans, stir and cook for another 3-5 minutes. The dish is ready.

Beans with meat in tomato sauce is an excellent dish for cold weather. It will warm you with its great taste and bright color, as well as quickly satisfy your hunger and restore strength.

Ingredients:

500-700 g pork,
300-400 g dry beans,
1-2 bulbs
1 carrot
1 bell pepper
250 ml tomato juice,
salt, ground black pepper, bay leaf and allspice to taste,
vegetable oil.

Cooking:
Soak the beans overnight and then boil them. Fry the meat cut into small pieces in a small amount of vegetable oil until golden brown. When the beans are half cooked, put them on the meat and add a small amount of water in which they were boiled. Simmer for 25-30 minutes, adding water as needed. In the meantime, fry the onion, grated on a coarse grater and chopped bell pepper in vegetable oil in vegetable oil for 10 minutes. Add tomato juice, bay leaf and allspice peas. Bring to a boil and pour in the sauce to the meat with beans. Cook for another 10-15 minutes, then season with salt and pepper. To make tomato sauce less acidic, you can add some sugar to it. If the tomato sauce seems too thin for you, add a little flour to it and stir quickly. The finished dish is served hot.

In tomato sauce, you can cook not only grain beans, but also green beans - it will turn out no less tasty, try it!

String beans in tomato sauce

Ingredients:

400 g frozen green beans
400 g tomatoes in their own juice,
1 onion
1-2 tablespoons of tomato paste,
2 teaspoons dried Italian herbs (oregano, basil)
2-3 garlic cloves,
1-2 tablespoons of vegetable oil,
salt, sugar, ground black pepper to taste,
parsley.

Cooking:
Fry the finely chopped onion in vegetable oil for 5-7 minutes until it turns golden. Add chopped garlic, a pinch of salt, a pinch of sugar and fry for a couple more minutes. Add green beans, stir and fry for 2 to 3 minutes. Add tomato paste, stir and cook for 2 minutes. Add tomatoes, which must first be peeled and cut into pieces. Stir, bring to a boil, add dried herbs, salt and pepper to taste, add a little sugar and cook covered over low heat for 10-15 minutes. If you want softer beans, you can increase the cooking time up to 20 minutes. At the end of the dish, you need to taste and adjust the amount of salt and sugar to taste. Sprinkle with chopped parsley and serve.

Beans cooked with onions and carrots in a slow cooker - an easy side dish with a minimum of effort. The slow cooker will do everything for you, and you just have to wait and look forward to a delicious hearty dinner.

Beans stewed in a slow cooker in tomato sauce

Ingredients:

200 g dry beans,
1 large onion
2 carrots
100 g tomato paste,
2-3 tablespoons of vegetable oil,
1 teaspoon ground sweet paprika
1/2 teaspoon curry
1-2 bay leaves,
ground chili pepper to taste
salt and ground black pepper to taste.

Cooking:
Soak beans in cold water for 7-8 hours. Pour vegetable oil into the bowl of the multicooker, put the chopped onion and grated carrots on a coarse grater. Cook in the "Frying" mode for 5 minutes. Add 300 ml of water and tomato paste. Stir and cook in the "Frying" mode for another 5 minutes. Add beans and spices. Stir, close the multicooker and turn on the “Extinguishing” mode for 50 minutes.

Beans in tomato sauce are not only a great side dish, but also delicious preparations for the winter. Preserved beans for the winter in tomato can not only be used as a snack with bread or pita bread, but also added when preparing first and second courses, such as soups or stews, as well as salads.

Ingredients:
For 4 cans of 500 ml:

1 kg dry beans
2 kg of tomatoes,
3-4 garlic cloves,
5 tablespoons of sugar
1.5 tablespoons of salt
3 tablespoons of 9% vinegar,
spices to taste.

Cooking:
Soak beans overnight in cold water. Drain the water and boil the beans in clean water until tender. This will take approximately 40 to 50 minutes. Puree the tomatoes with a blender or food processor. Pour the resulting puree into a saucepan, bring to a boil and cook for 20 to 25 minutes. After that, the sauce can be pureed again with an immersion blender to make it more homogeneous, or rubbed through a sieve. Put beans, garlic, sugar, salt and spices, passed through a press, into the sauce. Bring to a boil and cook for 20 minutes. Pour in the vinegar and immediately place the beans in sterilized jars. Roll up jars with sterilized lids, turn upside down, wrap in a blanket and let cool completely.
When there is absolutely no time for cooking, beans canned with bell peppers and garlic will become a real lifesaver, especially if guests suddenly appear on the threshold. Opened the jar and voila! Here is a hearty side dish for you, if you warm up the preservation, or an appetizing cold appetizer.

Beans with bell peppers and garlic in tomato for the winter

Ingredients:

300 g dry beans,
600-700 g of tomatoes,
2 large bell peppers,
1 medium onion
1 carrot
5-6 garlic cloves,
1/4 hot pepper
30 ml of 9% vinegar,
4 tablespoons of vegetable oil,
1/5 tablespoon of sugar
1 teaspoon salt
spices to taste
parsley to taste.

Cooking:
Put the pre-soaked beans in a saucepan, pour clean water and boil until tender. Drain the water. Grate the carrots on a coarse grater and fry in a small amount of oil for 5-7 minutes. Peel onions, tomatoes and hot peppers and chop randomly. Grind together with peeled garlic and parsley using a blender until a homogeneous mass is obtained. Pour the tomato puree into a saucepan, add vegetable oil, salt, sugar and spices. Bring to a boil and cook for 7-8 minutes. Add beans, stir and cook for 10 minutes. At the end, add roasted carrots and vinegar. Boil for a couple of minutes, then arrange the beans in sterilized jars. Seal the jars hermetically, cool under a warm blanket and put away for storage.

Beans in tomato sauce are both an independent dish, an appetizer, a side dish, and a preparation for the winter. Appreciate all the advantages of beans, using our recipes, and cook for the joy of your loved ones! Bon appetit!