More on how to cook beans in tomato sauce below. Beans can be of any kind. I used lima beans, they are large and very delicate in taste.
Main Ingredient: Vegetables / Legumes / Beans
Dish: Blanks / Preservation
Diet: Vegan dishes
- Beans - 1 Glass
- Tomato paste - 4 Tbsp. spoons
- Vinegar 9% - 1 tbsp. the spoon
- Vegetable oil - 3 Tbsp. spoons
- Sugar - 1/2 Tbsp. spoons
- Salt - 1/2 Teaspoon
- Ground black pepper - 1/4 Teaspoon
- Tomatoes - 2 Pieces
- Chili Pepper - 1/2 Piece
- Garlic - 1-2 Cloves
- Onion - 1 Piece
- Carrots - 1 Piece
How to cook "Beans in tomato sauce for the winter"
Prepare all ingredients. Soak the beans in water overnight.
Rinse the beans, cover with fresh water and put on high heat. Bring to a boil, simmer for 10 minutes, then reduce heat to low. Cook the beans for 1-1.5 hours until tender.
Grate the carrots, cut the onions into small cubes.
Pour boiling water over the tomatoes, peel and grind with a blender.
Preheat a skillet over medium heat, saute the onion until transparent. Add carrots, grill vegetables until soft.
Then pour in the chopped tomatoes and simmer over low heat for 15-20 minutes.
Transfer the stewed vegetables to a saucepan. Add beans, tomato paste, black pepper, sugar and salt, minced garlic and hot peppers. Pour in some of the liquid in which the beans were boiled. Bring the mixture to a boil. Boil for 10 minutes, add vinegar and bring to a boil again.
Arrange the beans in pre-sterilized jars. Screw the lid back on, turn the top upside down, wrap it in a towel and leave it until it cools completely.
Beans in tomato sauce are ready for the winter, bon appetit!