Winter harvesting of beans in tomato - two in one: both a side dish and a preparation for borscht

Tell me how the winter harvesting of beans in tomato is done? First of all, I decided to stock up on canned foods for borscht. Usually I canned beets with tomato juice, sometimes cabbage separately. It's very convenient, you need to cook borscht - you don't have to go to the store, everything is at home in the cellar, just add potatoes and the first dish is ready. The only difficulties were with the beans - the last couple of years we have almost no harvest, only green mass, and the pods are empty. I need to stock up and buy beans according to the season, otherwise I always forget to buy. And then a neighbor said that she can also canned beans, like beets. Can you tell me the recipe?

Aromatic, juicy and very tasty winter harvesting of beans in tomato is obtained. It can rightfully be called universal. This is a ready-made dish in the form of a side dish for meat or an ingredient for making soups, stews and even salads. These beans are sold in every grocery store, but homemade beans will taste better and definitely more natural. You always know what you put in the jar, and you also have the opportunity to diversify the flavor of the beans by adding other vegetables to them. If fresh tomatoes are available, you can pour them into a pot. But beans are no less tasty using tomato paste. It is advisable to take a homemade one, but a store one will also work.

Whichever recipe you use, the beans must first be soaked, preferably overnight. It will swell and cook faster.

Winter harvesting of beans in tomato - a simple recipe with fresh tomatoes

You can eat these beans just like that, and pour their sauce over pasta or add to a stew. They are prepared as follows:

1. Pass juicy tomatoes in the amount of 2 kg through a meat grinder and rub through a sieve to remove seeds. You can simply make juice from the fruit, but keep in mind that then the sauce will turn out to be more rare.
2. Pour the tomato mass into a cauldron. Add 5 tbsp to it. l. sugar, 1.5 tbsp. l. salt and 3 tbsp. l. vinegar and sunflower oil.
3. When it boils, add the pre-soaked beans (1 kg).
4. Cook for half an hour until the beans are cooked through, or until the sauce thickens slightly. Place in jars and seal immediately.

If you wish, you can add garlic, paprika and ground black pepper during cooking.

Canned Beans with Pepper

The pepper adds a spicy touch to the filling, adding a little sweetness and a unique aroma. It is advisable to use exactly bell pepper with its fleshy juicy fruits, as for lecho... Then its taste will "sound" brighter, and there will be something to crunch.

Soak the beans, as always, in the evening. You will need 2.5 tbsp. beans are white. Rinse them in the morning, boil them for 30 minutes without a lid and strain from the liquid.

Then:

1. Peel 2 kg of pepper, you can multi-colored, red and yellow. Cut it into cubes or rings as you like.
2. Peel 1 chili, finely chop.
3. Grind 3.5 kg of fleshy cream-type tomatoes. Boil them for 20 minutes, adding 2 tbsp. l. salt and a glass of sugar.
4. Add chopped peppers of both types to the tomato sauce and cook for 15 minutes.
5. Put the beans last in the blank. Pour in a glass of vegetable oil and simmer for 10 minutes.
6. Add 2 tbsp at the end. l. vinegar and as soon as the mass boils, turn it off, put it in jars and roll it up.

Red beans with tomato paste for the winter