Prepare green beans for the winter

General cooking principles

There are not as many secrets in our dish today as you might think at first glance. To make it quick and tasty, the beans need to be washed and soaked in the evening, and boiled in the morning. In this case, it will take about 35-40 minutes instead of two hours.

Next, prepare a sauce based on onions (sometimes with the addition of carrots) and tomatoes/tomato paste/juice. You will get a thick vegetable mass that needs to be mixed with the prepared beans. The dish can be served to the table.

ground black pepper- taste
tomato paste— 60 ml
onion- 1 head
greenery— 20 g
vegetable oil— 30 ​​ml
beans— 260 g
salt- taste
garlic- 2 pieces
  1. Rinse the beans first (in the evening, for example).
  2. Place in a bowl, add cool water and let it sit overnight.
  3. In the morning, drain the water, rinse the beans again and boil until fully cooked.

  4. During this time, prepare the tomato sauce, you need to start by peeling the onions.
  5. Next, you need to chop it with a sharp knife and fry it in heated oil.
  6. When it turns brown, add tomato paste and stir.
  7. Rinse the greens, finely chop and add to the pan.
  8. Season the sauce with salt and black pepper. If too thick, add a little water.
  9. Peel the garlic, chop it and add to the sauce.

  10. Cook until thick for about three more minutes.
  11. Then add the prepared beans, mix and serve immediately.

Tip: For extra spiciness, you can use fresh chili or ground red pepper.

Stewed beans in tomato sauce

This recipe is very similar to the previous one, but differs in the presence of carrots. This root vegetable makes everything sweeter. Try it!

ground black peppertaste
tomato paste30 ml
onion2 heads
vegetable oil20 ml
Red beans0.4 kg
greenery20 g
carrot2 pcs.
water0.1 l
green onions40 g

How long is it - 1 hour.

What is the calorie content - 294 calories.

  1. Traditionally, rinse the beans, cover with water and leave overnight.
  2. In the morning, drain the water and boil the beans until tender. This will take about 35-40 minutes.
  3. During this time, peel and chop the onion and set it aside.
  4. Remove the peel from the carrots, rinse and grate.
  5. Rinse the green onions too and chop them with a sharp knife.
  6. Heat the oil in a saucepan, add onions and carrots.
  7. Simmer, stirring, until fully cooked.
  8. Then add green onions, mix all ingredients and simmer for another couple of minutes.
  9. Add tomato paste, pour water and bring everything until smooth.
  10. Add the prepared beans, sprinkle with black pepper and salt, and add water.
  11. Close the lid and cook for another twenty minutes.

Tip: instead of tomato paste, you can use store-bought or homemade tomato juice. In this case, there is no need to add water.

Beans in tomato sauce for the winter (video)

Beans are a healthy food rich in protein. It is the building material of the human body. For people who cannot eat meat daily for health or financial reasons, nutritionists advise including beans in their diet. Canning this type of legume is recommended in any form: grains, pods. To add a healthy product to your menu in winter, you need to take care of summer preservation. If it is not possible to grow legumes yourself, then you can buy white beans in the store for preparations. When cooked, about 70% of the nutrients are retained, which means that such preservation will be useful for the whole family.

White beans in the oven with tomato sauce

It may sound strange, but now we will bake the beans with aromatic tomato sauce in the oven. All this will take about half an hour, no more. The result will pleasantly surprise each of you!

greenery25 g
vegetable oil20 ml
white beans0.5 kg
tomatoes in their own juice400 ml
onion1 head

How much time - 35 minutes.

What is the calorie content - 92 calories.

  1. Rinse the beans under running water and place in a bowl.
  2. Fill with water and leave overnight.
  3. In the morning, rinse the beans and boil until tender. Be sure to add salt at the end.
  4. Peel, wash and chop the onion with a sharp knife.
  5. Heat the oil and fry the onion until golden brown.
  6. Wash the tomatoes and make cuts in the peel.
  7. Pour boiling water over them and leave for one minute.
  8. Then cool the fruits, peel them and chop them finely.
  9. Add tomatoes to onions and simmer until tender, add salt.
  10. Place the prepared beans in a baking dish and pour the sauce on top.
  11. Bake for a quarter of an hour at 250 degrees.
  12. Wash and chop the greens, sprinkle them over the finished dish.

Tip: for greens you can choose arugula, mint, green onions, dill or anything else you like.

Spicy recipe with vegetables

The recipe is intended for those who love spicy dishes. Now we will cook spicy beans with vegetables in tomato sauce. It is very tasty and definitely worthy of your attention.

vegetable oil20 ml
zucchini1 PC.
onion1 head
dry beans0.2 kg
tomatoes3 pcs.
water0.1 l
carrot1 fruit
ground red peppertaste

How long is it - 1 hour.

What is the calorie content - 124 calories.

  1. Rinse the beans under running water, soak overnight, then boil in the morning until tender.
  2. While cooking, peel and wash the carrots and grate them.
  3. Remove the peel from the onion, rinse and chop with a sharp knife.
  4. Heat the oil and fry the onions and carrots in it.
  5. Add beans, stir and cook to taste.
  6. Pour in water.
  7. Peel and wash the zucchini, and then cut into cubes.
  8. Add it after the water and mix.
  9. Peel the tomatoes and chop them.
  10. Transfer them to the pan and simmer for another 5-7 minutes.
  11. At the end, add hot pepper, mix and serve.

Green bean dinner

Another recipe that will be ready incredibly quickly! This time the beans change from beans to pods and are more tender and crispy at the same time. And all again with tomato sauce.

green beans0.2 kg
garlic3 pieces
oregano5 g
tomato paste40 ml
ground black peppertaste

How much time - 30 minutes.

What is the calorie content - 113 calories.

  1. Wash the bean pods and remove the stems.
  2. Pour into a saucepan and add the required amount of water.
  3. Cook for ten minutes, then drain in a colander and rinse immediately with cold water to preserve the crispness of the pods and their vibrant color.
  4. Remove peels from tomatoes and chop.
  5. Peel the garlic, remove dry ends and press the cloves through a crusher.
  6. Mix tomatoes with oregano, garlic, add salt and pepper, mix.
  7. Simmer, stirring, for fifteen minutes over low heat.
  8. Grind the cooled beans, cutting each pod into 2-3 parts.
  9. Add to the tomato mass, mix everything, simmer for a couple of minutes - and serve.

Tip: for an original taste, use different spices.

Cooking beans in tomato sauce in a slow cooker

If you are the proud owner of a multicooker, save the recipe! These are beans in tomato sauce, which will cook in an hour and a half without your help. Isn't it wonderful?

tomato juice200 ml
sugar5 g
beans0.3 kg
tomato paste40 ml
onion3 heads
vegetable oil20 ml
carrot2 pcs.

What time is it – 2 hours.

What is the calorie content - 82 calories.

  1. If possible, sort out the beans and soak them for several hours, or better yet, overnight.
  2. In the morning, drain the water and rinse the beans again.
  3. Peel the onion, wash and cut into small cubes.
  4. Set the multicooker to baking mode, add oil and heat it.
  5. Add the onion and simmer for ten minutes.
  6. During this time, peel, wash and grate the carrots.
  7. Add to the onion and cook for another quarter of an hour.
  8. Pour in tomato juice, add beans, sugar, tomato paste and spices.
  9. Stir and cook for an hour and a half in simmer mode.

Tip: instead of tomato paste, you can use adjika.

Beans and carrots “Vitaminnaya Polyana”

It’s not difficult to prepare beans in tomato sauce for the winter, and adding carrots to it will make the snack tasty and rich in vitamins.

For this dish you will need:

  • beans (preferably white varieties) - 400 g;
  • tomatoes - 1000-1200 g;
  • peeled carrots - 150 g;
  • white onions - 350 g;
  • sweet pepper 550-650 g;
  • sugar - 130 g;
  • salt 55-65 g;
  • light vegetable oil - 100 g;
  • vinegar - 2 tbsp. spoons.

The preparation technology is step by step as follows:

  1. Boil the beans;
  2. Grind carrots and onions in a meat grinder and simmer in vegetable oil;
  3. Twist the pepper and combine with the vegetables that are being stewed;
  4. Grind the tomatoes in a meat grinder and add them to the vegetables;
  5. Heat until boiling, add everything else according to the recipe and boiled beans;
  6. Boil everything together for 10-12 minutes;
  7. We send it to prepared jars and seal them.

In this recipe, the calculation was made in such a way that if you use half-liter jars, then you will get 7 of them, and there will still be a little left for dinner.

Might be interesting Preparing cucumbers for the winter Dressing for pickle soup for the winter Melon jam - a summer flavor in winter

Useful tips

If you don’t have time to soak and cook beans, you can safely buy a ready-made product in a jar. In this case, you will only need to prepare the sauce and mix it with the cooked beans.

Cooks do not recommend salting beans at the beginning of cooking, claiming that they will be tough. In reality, everything is not as scary as they say. You can add salt at the beginning, but then you will have to cook the beans a little longer.

Beans in tomato sauce are not only healthy and tasty, but also very satisfying. Try cooking, it’s so simple that even a child can do it!

A hearty, nutritious dish! Easy to prepare! Red beans in tomato sauce, in my opinion, belongs to the category of dishes that definitely need to be prepared periodically, regardless of your diet, dietary restrictions and diets. Legumes simply must be present in the dishes of vegetarians, as well as those who are fasting. This is a great source of protein! And cooking beans in a tomato is one of the simplest and most accessible methods of “delivering” legumes to the table quickly and without much hassle.

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Ingredients and how to cook

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ingredients for 4 servings or - the number of products for the servings you need will be calculated automatically!'>


Composition weight:100 gr
Calorie composition:107 kcal
Belkov:6 g
Zhirov:6 g
Carbohydrates:12 g
Used:25 / 25 / 50
H 100 / C 0 / B 0

Cooking time: 8 hours

Step-by-step preparation

Step 1:

To cook red beans in tomato sauce, prepare the red beans themselves. You can buy it in the markets and it is not that expensive. Also prepare tomato paste (or tomato sauce), carrots, vegetable oil, salt and spices to taste.

Step 2:

Rinse the beans and soak in clean water overnight. Then place in a saucepan, add another clean water and bring to a boil. Then reduce the heat and cook for about 30-40 minutes. The beans should be completely soft. Place the finished beans in a colander, but save the bean broth.

Korean beans for garnish

A healthy and satisfying dish that has a spicy and original taste. It will help add exotic notes to your regular diet.


  • red beans – 550 g;
  • dill – 15 g;
  • onions – 3 pcs.;
  • salt – 1 teaspoon;
  • tomato sauce – 110 ml;
  • vegetable oil – 50 ml;
  • soy sauce – 55 ml.


  1. Soak the beans in water. It will take at least three hours. Boil.
  2. Chop the onion. Pour oil into a hot frying pan and place onion cubes. Fry. Pour in the tomato sauce first and then the soy sauce.
  3. Salt the beans. Mix with roast. Chop the greens and sprinkle on the finished dish.

Article on the topic: How to properly cook buckwheat in water in a saucepan?

If you want to cook the beans faster, after the liquid boils, add a tablespoon of cold water every nine minutes. Add salt at the very end to prevent the beans from becoming tough.

Beans in tomato with bell pepper - a very tasty recipe

I tried these beans while visiting a neighbor, and of course I took the recipe for a fragrant snack as a souvenir, which I share with you. The twist according to this recipe can be stored for a very long time without sterilization.

For 5 liters of workpiece you will need:

  • 2.5 tbsp. dry white beans;
  • 3.5 kg of fleshy tomatoes;
  • 2 kg of multi-colored sweet peppers;
  • Art. rast. oils;
  • Art. Sahara;
  • 1-2 pods of chili pepper;
  • 4 tsp. non-iodized salt;
  • 4 tsp. vinegar 9%.
  1. To prepare delicious beans with bell peppers in tomatoes for the winter, you need to soak them in cold water in the evening and leave them to swell.
  2. In the morning, the beans are washed under running water and boiled uncovered for half an hour over medium heat. The main thing here is to make sure that the vegetable does not overcook. After cooking, the beans are placed in a colander.
  3. The stalk, seeds and white partitions are removed from washed peppers. Cut it the way you like best - cubes, strips, rings. It's not critical. The chili pepper is cut into thin strips or small cubes.
  4. The tomatoes are washed, removed from the stalks and passed through a meat grinder. The tomato mass is poured into a large saucepan and brought to a boil. Then sugar and salt are added to it. Boil tomatoes for 20 minutes. over medium heat.
  5. After that, pepper is poured into the sauce, continuing to cook for another quarter of an hour.
  6. After time, beans and vegetables are added. oil. The mass is cooked for another 10 minutes, vinegar is poured in and the appetizer is removed from the heat.

The finished salad is placed in sterile jars, rolled up, turned upside down and wrapped for a day. Jars are stored in a dark and cool place.

Canned beans with pepper

Pepper gives the filling a spicy note, adding a little sweetness and unique aroma. It is advisable to use bell peppers with their fleshy, juicy fruits, as for lecho. Then its taste will “sound” brighter, and there will also be something to crunch.

Soak the beans the night before, as always. You will need 2.5 tbsp. white beans. In the morning, rinse them, boil for 30 minutes without a lid and strain off the liquid.


  1. Peel 2 kg of pepper, multi-colored, red and yellow. Cut it into cubes or rings, as you prefer.
  2. Peel 1 chili pepper and finely chop.
  3. Pass 3.5 kg of fleshy cream tomatoes through a meat grinder. 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. Place the beans last. Pour in a glass of vegetable oil and simmer for 10 minutes.
  6. At the end add 2 tbsp. l. vinegar and as soon as the mixture boils, turn it off, put it in jars and roll up.

Classic recipe for beans in tomato sauce, just like in the store

A very necessary preparation is beans in a tomato, just like in the store for the winter, very tasty preservation recipes that can be used as an independent side dish for meat or fish, for preparing stews, soups, main courses or salads.

Using this simple recipe, you will definitely get beans in tomato like from a Soviet-era store.

To prepare you will need:

  • 800 g beans of any variety;
  • 800 ml water;
  • 1.5 tbsp. l. granulated sugar;
  • Art. l. non-iodized salt (without a slide);
  • 250 g quality tomato. pastes;
  • Ground black pepper to your taste.
  1. The beans, soaked in the evening, are washed and boiled in the morning until half cooked and placed in a colander.
  2. Tomatoes are mixed in a separate container. pasta and warm water. Add salt, sugar and pepper to the resulting liquid. Stir until the crystals are completely dissolved.
  3. Bean grains are poured into tomato sauce and placed on high heat until it boils. After, the heat is reduced to a minimum, the beans are cooked under the lid for about an hour and a half. Don't forget to stir the mixture periodically with a wooden spoon.
  4. Boiling vegetables are placed in hot jars, rolled up, turned over and wrapped until completely cooled.

Beans in tomatoes for the winter

Pour cold water over the beans and leave overnight (ideal). If time is pressing, you can boil the beans for 60-90 minutes before using them in the preparation.

Since we are cooking legumes in a tomato, we will prepare the juice. There are three options for preparing the filling. The first is to remove the skin from each tomato. This is easy to do by making a cross cut on each and then pouring boiling water over it. Grind the peeled tomatoes in a convenient way (meat grinder, grater, blender).

The second way is to chop the tomatoes in a convenient way, and then grind the mass through a sieve to remove the peel and some of the seeds. We also used this method. It took 20 minutes from start to finish. I like this option the most, because... The consistency of the product is like that of delicious store-bought beans in tomato sauce. In fact, most often tomato sauce is prepared without seeds and peel.

The last option is to run the tomatoes through a juicer. This is the easiest way.

This is the pure tomato juice we get. It needs to be boiled for 10 minutes, skimming off the foam.

Place the prepared beans in the tomato. We use white beans, they will cook faster than red ones. For red beans, you may need more tomato because... After cooking, its quantity will decrease.

Add salt, without it the taste of canned beans will be bland.

Add sugar, it is also necessary, especially for tomatoes.

Add vegetable oil. It is needed for a more delicate taste. Take refined, odorless sunflower oil. You can also use olive or corn oil.

We add the vinegar last, some people add it at the very end, but in this recipe it is added right away. Now you can cook the beans. As soon as it boils, reduce the heat and set aside for 20 minutes. As I already said, red beans take longer to cook. During the cooking process, the tomato sauce will become thicker; if you do not have enough liquid, you can add a little more tomato juice.

While the beans are cooking, prepare jars no larger than half a liter. Wash cans with baking soda or dish detergent. Rinse them well. Now they need to be sterilized. We suggest doing this in the microwave. Pour 100 ml of water into each jar. Place the jars in the microwave, select maximum power, time 5 minutes. Afterwards, the water from the cans must be drained. The lids must be boiled for 3-5 minutes.

We put the hot beans in the tomato into sterile jars and immediately roll them up with lids or screw them on.

Be sure to wrap the jars until they cool completely. This procedure is needed for additional sterilization.

Keep the finished preserves in a visible place for a couple of days to make sure that the lids do not leak and the fermentation process has not begun (blowing of the lids). Afterwards, you can safely store cans of canned beans in a cool, dark place. You need to take out the workpiece in case of emergency preparation of dinner or lunch.

Also, beans in tomatoes for the winter will be very relevant when preparing various salads; some mayonnaise salads include canned beans and you will agree that it is better and healthier to use homemade preparations than store-bought ones. Beans can also be added when making vinaigrettes.

Red beans in tomato with chili pepper

The most delicious Mexican salad recipe with tomatoes, chili peppers and red beans at home.
The beauty of the dish is that you control its spiciness yourself. And so, let's go. For the Mexican twist you will need:

  • 500 g red beans;
  • 1 kg of fleshy tomatoes;
  • 500 g sweet pepper;
  • 1-3 chili pods;
  • 300 g carrots;
  • 300 g onions;
  • head of garlic;
  • half tbsp. rast. oils;
  • 1 tbsp. l. non-iodized salt;
  • 1 tsp. vinegar;
  • a bunch of green parsley.

Canned beans in tomato with spices

Every housewife strives to create a signature recipe for herself using spices. By experimenting with the proportions of seasonings and different types of spices, you can choose your favorite canning recipe for the whole family.

Ingredients (spices of your choice):

  • 1 kg beans;
  • onions – 3 pcs.;
  • tomatoes – 1 kg;
  • ground and allspice – 1 and 0.5 tsp;
  • 5 pieces. bay leaf;
  • vegetable oil – 1 tsp;
  • essence of vinegar (70%) – 1 tsp.

Cooking algorithm:

  1. Pour boiling water into the dry beans and cook until soft.
  2. Chop the onion and lightly fry.
  3. Remove the peel from the tomatoes. This is easy to do if you first dip the tomatoes in boiling water and then quickly into cold water.
  4. Cut the tomato pulp into pieces, add salt and cook until soft. In order for the consistency to resemble tomato paste and be homogeneous, it must be pureed with a blender.
  5. Add prepared beans, fried onions, and spices to taste to the tomato sauce. Bring the mixture to a boil.
  6. Place the product in previously prepared sterile jars and roll up.

To prevent the beans from overcooking and to look beautiful in jars, it is recommended to sort them before cooking. For preservation, you need to use only grains without external damage.

How to cook beans with garlic and tomatoes for the winter

This is perhaps the easiest recipe from my mother's piggy bank. But, nevertheless, pickled beans with garlic always turn out very tasty. I advise you to prepare the preserve according to the step-by-step recipe.

To prepare aromatic beans you will need:

  • 1 kg white beans;
  • 2 kg carrots;
  • 2 kg tomato;
  • 500 g onions;
  • 3 large garlic heads;
  • 500 ml plant. oils;
  • 3 tbsp. l. non-iodized salt;
  • Art. granulated sugar;
  • Art. 6% vinegar.
  1. The tomatoes are ground into puree and mixed with bean grains that have swollen overnight.
  2. The onion is cut into small cubes, the carrots are grated on a fine grater. Vegetables go to the beans. The plant flows in there too. butter, add salt and sugar.
  3. The vegetable mixture is mixed well and cooked over moderate heat for half an hour. Then the garlic passed through a press is added to the canning and vinegar is poured in. The aromatic mixture is cooked until the beans are ready, about one hour.
  4. The finished salad is placed in hot steamed jars. Rolls up and cools under the blanket upside down.

The snack will last a very long time in jars if stored in a cool place.

How to cook beans for the winter

The wonderful taste of this dish will cheer up even the coldest and gloomiest evening. You will see this when you serve the appetizer with crispy toast and hot tea.


  • dry white beans – one kilogram;
  • fresh tomatoes – three kilograms;
  • black peppercorns - teaspoon;
  • bay leaf - two or three pieces;
  • chili pepper (you can do without it) - half a pod;
  • salt - tablespoon;
  • sugar - two spoons.

How to cook canned beans in tomato? You can easily cope with the task if you carefully read the following recipe.

First, you need to sort out the beans, rinse them well and put them in a deep bowl. After this, fill it with warm water and leave it alone for several hours.

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If the beans are still fresh, they will increase in size quite quickly. Therefore, it is better to start preparing in the morning so as not to miss the right moment.

Next, move on to the tomatoes. Remove the stems and make slits in the skin. Place the tomatoes in boiling water for ten seconds, then carefully remove them with a slotted spoon. Remove the skin and grind the pulp through a meat grinder.

Place the vegetable puree in a large saucepan, add salt, seasonings and sugar. Cook it over low heat for half an hour, then add the beans and cook the dish until the beans are ready.

How to cover beans and tomatoes for the winter? For this you will need half-liter jars and tin lids. The dishes should be washed well in running water and sterilized. Place the finished beans in jars up to the hangers and roll them up using a key. You can first add one tablespoon of 9% vinegar to each serving. Be sure to turn the jars upside down, cover them with a blanket, and leave them overnight at room temperature.

In a couple of days, the beans and tomatoes will be ready for the winter. At any time you can use it to prepare soups, side dishes or snacks.

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Roll of young beans and tomato dressing

Young beans are rich in vegetable protein, so they are indispensable for people who carefully watch their figure. The bean roll combined with tomatoes turns out to be finger-licking good.

To prepare you will need:

  • 250 g young colored beans;
  • 3 medium-sized fleshy tomatoes or 100 g quality tomatoes. pastes;
  • 50 ml plant. oils;
  • 1 tsp. table vinegar;
  • 1 tsp. Sahara;
  • salt to taste.
  1. If you cook with tomato. paste, dilute it in a liter of warm water.
  2. Fresh tomatoes are washed, peeled and ground into puree. Add half a glass of water to the pulp.
  3. Separately, boil the beans in salted water until tender and drain in a colander.
  4. Cook the tomato for half an hour, do not forget to remove any foam that has formed from the surface of the sauce. Once the foaming stops, add the remaining ingredients of the recipe to the pan. Stirring slowly, bring the vegetable mixture to a boil and simmer under the lid for another half hour.
  5. Do not forget to control the cooking process; as soon as the skin of the beans begins to crack, remove the pan from the heat.
  6. The finished dish is placed in a jar, rolled up and turned over until the snack cools.
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