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Canned Beans in Tomato Sauce

A simple recipe for an all-purpose canned salad! These beans in tomato sauce are a wonderful thing to put up for winter. In the fall, when all the vegetables are in season, it's easy to make this dish, which will come to the rescue many times over the colder months. It's great on the table as a side or appetizer, and you can also stir it into soup or a meatless borscht as a main ingredient.

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Recipe author
Salad with beans in tomato sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 % 3 g
Fats 25 % 4 g
Carbohydrates 56 % 9 g
88 kcal
GI: 78 / 0 / 22
  • First, rinse the beans under running water to remove any dirt and dust. Then put the clean beans in a bowl or pot and cover them with cold water for 5–6 hours, making sure the water covers them completely. This lets the beans soak up water and swell, which cuts their cooking time considerably. After soaking, they should have doubled in volume. Rinse them well again under running water, transfer them to a large pot, and cover with fresh drinking water. Set the pot on the stove and bring the water to a boil over medium heat, then reduce the heat and cook the beans until half-done, 30–40 minutes or a little longer depending on the variety. After cooking they should be firm and hold their shape well. Peel all the vegetables for the salad, rinse, and pat dry. Finely dice the onion and grate the carrots on a coarse grater. Core and seed the bell peppers and cut them into thin strips. Scald the tomatoes with boiling water, carefully peel them, then purée them in a meat grinder or blender. Put all the chopped vegetables in a large skillet or cast-iron pot, add the cooked beans, and pour in odorless sunflower oil. Set it over moderate heat and add all the seasonings: salt, sugar, bay leaves, and ground black pepper. Simmer everything together over low heat for an hour, stirring now and then. Five minutes before it's done, add the 9% white vinegar. While the salad cooks, prepare your canning jars: wash them thoroughly and sterilize them over steam, and boil the lids in a separate pot for 5 minutes. Spoon the finished bean salad into the jars while still hot and seal them immediately. Once the jars have cooled, store them in a dark, cool place for the winter. Happy canning!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Beans - 328  kcal/100g
  • White beans - 352  kcal/100g
  • Fiery red beans - 23  kcal/100g
  • Frozen beans, packaged (300 g) - 102  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • White vinegar - 11  kcal/100g

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