Beans in Tomato Sauce for Winter
A delicious bean appetizer to put up for winter! Plenty of people love beans in tomato sauce, and you can certainly buy a can at the store—but this homemade version turns out far tastier and better for you, and it's easy to make. Beans are packed with protein, nearly on par with meat and fish, and your body needs protein every day. Since beans are plant-based, they're a great fit for anyone eating vegetarian or fasting—and they cost less than meat, too.
Cooking method
-
Step 1:
Gather the ingredients. You can use beans of any color—it won't change the flavor. It's nice if they're home-grown: for one thing, you get a clean product and know exactly how it was raised; for another, the beans are guaranteed fresh, properly stored, and good for you.
-
Step 2:
Rinse the beans under running water and cover them with cold water—about twice their volume. Leave them to soak overnight.
-
Step 3:
In the morning, rinse the beans again, cover them with fresh water, and set them over the heat. Bring to a boil, lower the heat, and cook the beans until tender—but don't overcook them; you want them to stay whole and hold their shape.
-
Step 4:
Prepare the vegetables. Wash and peel the carrot and grate it.
-
Step 5:
Peel the onion and cut it into small dice.
-
Step 6:
Wash the tomatoes and let them drain. Cut them into cubes. If the tomatoes are large with thick skins, it's best to peel them: scald the tomatoes with boiling water, slip off the skins, and purée the flesh in a blender.
-
Step 7:
Pour the vegetable oil into a skillet and heat it. Add the onion and cook until translucent. Add the grated carrot and cook until softened. Stir in the diced or puréed tomatoes and simmer over medium heat for about 20 minutes.
-
Step 8:
Transfer the vegetable mixture to a heavy-bottomed pot. Add the cooked beans and the tomato paste. Pour in a little of the bean cooking liquid—don't toss the rest right away, so you can add more if needed. Add the salt and sugar, the minced garlic, and a piece of hot pepper. Bring the mixture to a boil.
-
Step 9:
Right away, pack the mixture into jars that you've sterilized ahead of time. Cover them with lids and set them in a pot of water with a cloth on the bottom. Bring to a boil and process pint (0.5-liter) jars over medium heat for about 20 minutes. Seal the jars with the lids and let them cool upside down under a blanket at room temperature.
-
Step 10:
Your beans are ready to store. Enjoy!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 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
- Fresh frozen beans in a package (300 g.) - 102 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
