Simple recipes for preparing beans in tomato sauce for the winter, just like in the store, and storage rules

Beans contain a large amount of vegetable protein, which is very similar in composition to fish or meat. This is why they are often consumed during Lent. Moreover, beans are rich in vitamins and microelements. Together, these plant-based components can provide the body with all the nutrients it needs to thrive. This is why many housewives enjoy preserving several jars of beans in tomato sauce for the winter.

How to cook beans in tomato sauce for the winter

Beans have a significant drawback: they increase gas production. To avoid this side effect, it's important to know how to prepare them. Before canning, they should be boiled, adding a small amount of savory or mint leaves to the water. After this, you can proceed with further canning.

How to choose beans

To prepare a quality snack, beans must be carefully selected. To ensure this, choose beans that are not overdried and free of any damage on the surface.

Any beans can be canned; the choice of a specific type should depend solely on your own preferences.

Preparing the ingredients

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

Recipes for cooking beans in tomato sauce for the winter

There are numerous recipes for making beans in tomato sauce. They differ in flavor and the additional ingredients used. Recipes also vary in the use of tomatoes, tomato paste, or tomato juice. Using one of these ingredients requires a certain amount of time and effort.

The classic way

The classic method of preserving beans involves using fresh tomatoes.

To prepare the snack you will need:

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

Step-by-step preparation:

1. The beans are poured with freshly boiled water and boiled until fully cooked.
2. The onions are cut into small pieces and fried until golden brown.
3. The tomatoes are blanched and peeled. They are then cut into pieces, boiled until soft, salted, and mashed.
4. Beans, onions, and spices are added to the sauce. Everything is brought to a boil, seasoned with vinegar, stirred, and distributed into sterilized jars.

The containers should be immediately closed, turned over and wrapped.

With pepper

You can add variety to the previous recipe by adding 0.5 kilograms of red bell pepper. Wash the pepper, cut into strips, and add it to the sauce at the same time as the cooked beans. Simmer the mixture for 10 minutes.

Lecho with tomato and stewed vegetables

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

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

How to cook:

1. The beans are pre-boiled until half-cooked.
2. Tomatoes are chopped in a blender.
3. Pepper, onion, and carrot are cut into small pieces.
4. The vegetables are mixed, covered with pasta and oil, and sprinkled with salt and sugar.
5. Place the resulting mixture on the stove and simmer for 1 hour. Add vinegar 5 minutes before the end of cooking, stir, and store in a sterile container.

The lecho is rolled up and cooled at room temperature.

Canned white beans with tomatoes

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

To do this you will need:

• 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 cup of oil;
• 2 pinches of ground pepper;
• 4 pinches of salt;
• 6 bay leaves;
• 2 tablespoons of 9% vinegar.

Preparation:

1. The beans are soaked overnight and boiled until half-cooked.
2. The remaining vegetables are chopped in a blender, salted, seasoned with oil, pepper, and bay leaf.
3. The resulting mass is stirred and simmered for 20 minutes.
4. Beans are added to the mixture and boiled for another 20 minutes.
5. Vinegar is added a couple of minutes before the end of cooking.
6. The mass is distributed into sterile containers and sealed.

After cooling, this preparation must be stored in the refrigerator.

Recipe "Like in the store"

To get a snack that tastes like store-bought, you need to strictly follow the recipe proportions:

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

How to cook:

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

You can judge the readiness of the dish by the softness of the beans.

In tomato juice

You can prepare this appetizer without tomatoes. To do this, replace them with an equal amount of tomato juice. Keep in mind that the sauce will be thinner in this case. You can thicken it by chopping the onion, carrot, and bell pepper and mixing the puree with the juice.

In tomato sauce

You can replace tomato juice with tomato sauce. To reduce its concentration, dilute the tomato paste with water in a 2:1 ratio. This method will save time during the tomato paste preparation process.

Without sterilization

The snack can be prepared without sterilization. To do this, you need to use preservatives during the cooking process: garlic, vinegar, and chili. Also, before canning, the snack should be thoroughly boiled and placed in steamed containers.

How long canned food last?

The shelf life of preserved salad depends on the sterilization process. If the salad was placed in sterile containers and sealed immediately, it can be stored for up to six months. If the salad was re-sterilized, the shelf life increases to one year.

Storage

The snack should be stored in a cool, dark place. It's best to do this in the refrigerator or cellar. If the preparation has been sterilized, it can be left at room temperature until winter.