Few housewives do without summer-autumn preparations for the winter, if they do not want to later purchase conservation of suspicious quality at frantic prices. Beans, useful and used in a variety of recipes, are now sold in any supermarket. However, no store beans canned in tomato can not be compared with that made independently, taking into account their own preferences. Moreover, the recipes, although they take time, are easy and can be mastered even by an inexperienced cook.
Preliminary Tips
In order for the beans, preserved in tomato, to be as successful as possible, you need to remember only two rules.
- Try not to mix different varieties of beans. White and red varieties cook different times. Part of the beans will turn out to be too soft, the other will remain too hard. If it so happens that you have a mixture, feel like Cinderella: disassemble it in different dishes and cook separately to connect at the last stage.
- The ideal fill, 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 ketchups! All of these sauces contain extraneous fillers that will unpredictably affect your conservation. The most common consequence is a strange, if not unpleasant aftertaste or smell. However, it may 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 boiled. It is well known that this process is lengthy. And not always the modern housewife will find enough time to wait until the capricious beans deign to cook. In addition, from a long cooking, they begin to fall apart, sometimes turning into almost a mess, while maintaining a solid middle. Our tips will allow you to keep the beans whole and beautiful, while significantly reducing the time of its boiling.
- Dried beans are soaked without fail. It is better to do this in the evening, since an hour or two for swelling is clearly not enough.
- Beans for cooking are definitely filled with fresh and cold water. The one in which she soaked, merges as diligently as possible.
- New water is poured in a small amount, so that only covers the contents of the pan.
- When the liquid boils, the fire is screwed so that it only gurgles. A tumultuous cooking process results in boiled beans.
- Every ten minutes of cooking, half a glass of cold water is added to the pan. Thanks to this approach, beans will be cooked in half an hour, even if there is a lot of it.
After mastering the technique, you can choose any recipe for canned beans in a tomato - its implementation will take not so much time.
Only beans
Let's start with the most minimalistic recipe. Boil one and a half kilograms of beans. Still need a kilogram of tomatoes. They are scalded, peeled and boiled in a small amount of water until they become very soft. After that, the tomatoes are kneaded with a nudge of mashed potatoes into the pulp, almost ready beans are poured into them, half a teaspoon of allspice, full - black, three or four bay leaves, three tablespoons of salt plus half a glass of vegetable oil. When the mass boils, a spoonful of strong, 70 percent vinegar is added, and the beans canned in tomato are immediately laid out in jars. It should be cooled in a wrapped state, and can be stored on a shelf in the pantry.
Canned Bean Recipe in Tomato with Vegetables
We have already agreed that the beans are pre-cooked - this time until half-cooked, no more. Tomatoes taken in double weight in comparison with beans are skinned; bell pepper (as much as beans), two carrots and an equivalent amount of onion are peeled by weight. Everything is turned by a meat grinder, but not in a common pile, but in separate bowls. In a stewpan for five minutes, fry carrots with onions, then add pepper, after another five minutes - tomato puree, salt and sugar. The amount of spices is determined by your preference; starting ratio - a spoonful of salt per third of a glass of sugar with a volume of pouring in a liter. Last, a quarter of an hour after the tomato, beans are introduced, and for forty minutes everything is stewed together under a 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 old coat.
Harvesting without vinegar
For many, the best recipe for canned red bean in tomato is one in which there is no vinegar. In the proposed embodiment, its function is performed by bitter pepper, so the appetizer is obtained with a piquant island flavor. A kilogram of fresh beans is again brought to half-preparedness. Mashed potatoes are made from three kilograms of ripe tomatoes; strained beans are poured into it, then three spoons of sugar are added there, half is salt, a couple of leaves of laurel, a few peas of pepper, a little cloves and finely chopped half a pod of hot pepper. The workpiece is cooked for about half an hour, placed in half-liter jars and rolled up.
Asparagus Beans in Tomato
String beans compare favorably with other counterparts in faster cooking. A kilogram of such beans is washed, the tips are removed, and the pods are cut in three centimeter slices. They dip in boiling water, boil no longer than three minutes and recline. In a slightly cooled form, beans are densely rammed on banks. Mashed potatoes are made from 800 grams of tomatoes, added with two tablespoons of salt, flavored with the same amount of sugar and brought to a boil. The 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), corked, after which the containers are turned upside down and cooled down in a wrapped form.