Canned beans in tomato. Best Recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Few housewives 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 time-consuming, are easy and can be mastered even by an inexperienced cook.

Preliminary Tips

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

1. Try not to mix different varieties of beans. The white and red varieties are boiled for different times. Some beans will be too soft, others will be too hard. If it so happens that you have the mixture, feel like Cinderella: take it apartin different dishes and cook separately to connect already at the last stage.
2. The ideal filling, of course, would be fresh tomato puree. However, if there is no possibility (strength, time, availability of tomatoes), it is permissible to replace them with diluted tomato paste. But by no means ketchup! All of these sauces contain extraneous fillers that will have an unpredictable effect on your preservation. The most common consequence is a strange or even unpleasant taste or smell. However, it may also happen that your canned beans in a tomato (for the winter - that's it!) Will not last until the onset of cold weather: it will swell, or even explode.

Cook beans fast

Before canning beans in tomato according to any of the recipes, it needs to 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 help you keep the beans whole and beautiful, while significantly reducing the time of their boiling.

1. Dried beans must be soaked. It is better to do this in the evening, since an hour or two is clearly not enough for swelling.
2. Beans for cooking are filled with fresh and cold water. The one she soaked in drains as hard as she can.
3. New water is poured into a smalljust enough to cover the contents of the pot.
4. When the liquid boils, the fire is screwed down so that it only gurgles. The hectic cooking process causes the beans to boil.
5. After 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 too long.

Beans only

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 s alt 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. From tomatoes, taken at double the weight of beans,the skin is removed; bell 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, s alt and sugar. The amount of spices is determined by your preference; the starting ratio is a spoonful of s alt per 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.

Harvesting without vinegar

For many, the best recipe for canned red beans in tomato is the one that does not contain 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 tablespoons of sugar, half of s alt, 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.

Asparagus in tomato sauce

String beans compare favorably with other brothers 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 form, the beans are tightly rammed into jars. 800 grams of tomatoes are mashed, s alted with two tablespoons of s alt, 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 in a wrapped form.