Beans in tomato sauce

Everyone has heard about how useful and nutritious the beans are. And in combination with tomato sauce it is especially tasty, so there are many recipes for cooking beans in tomato sauce. We will describe to you the most popular and proven recipes: beans in tomato sauce will become one of your most favorite dishes.

Beans in tomato sauce, recipe first. You will need fresh beans, 1.2 kg; 3 incomplete teaspoons of salt; 3 large onions; A kilo of fresh tomatoes; ground pepper; Fragrant ground pepper (take half as much as black pepper); 70% vinegar - a teaspoon.

Pour the beans with boiling water and cook until ready. Three onions cut into small pieces and fry them in vegetable oil. Wash tomatoes and pour boiling water to remove peel. Tomatoes without peel cook until soft, after adding water. When they are cooked, mash them in mashed potatoes. In the resulting tomato sauce, add onions, beans, spices, chopped bay leaf. Dish bring to a boil, add the vinegar. Such beans can be eaten immediately, but can also be preserved for long-term storage.

Asparagus beans in tomato sauce, recipe number two. The color of the string beans for cooking this dish does not matter. Wash the beans (the optimal amount is half a kilogram), break off the tips. The pods can be cut in half or even into three pieces, if they are long. Throw the beans in boiling water, cook for 3 minutes (the water should be salty). Then discard it in a colander. Next you will need tomato paste (paste, not ketchup). You can cook it yourself. Take 2 tomatoes, finely chop, sprinkle a little and simmer in a skillet, covering with a lid, until the softness of the vegetables. Then strain the paste to separate the peel and seeds. Finely chop 2 cloves of garlic and lightly fry in olive oil. Then add the cooked tomato paste and finely chopped greens. Paste the stew, cover it with a lid, for 5 minutes. The sauce is ready, it needs to add beans and put out another 10 minutes. Turn off the heat and let the beans stand for ten minutes. Now the dish is ready for use!

White beans in tomato sauce, recipe three. Take a glass of dry white beans, one onion, two cloves of garlic, a jar (400 grams) of canned tomatoes, some olive oil, fresh herbs, salt and spices. Go through the beans, rinse well and leave them in the water for the night. Then, wash the beans again, pour water and cook until ready. If the water boils, and the beans are not yet ready to top up with cold water.

Make the sauce. In a deep frying pan pour oil, put there onions, cut into thin rings, and fry it until golden brown. Tomatoes remember a little with a fork and transfer into a skillet with onions. In the sauce, add greens, spices. Stew the sauce until thickened over a small fire. Then add the crushed garlic and beans to it. Bon Appetit!

Spicy beans in tomato sauce, recipe fourth. Ingredients: 2 onions, a pair of cloves of garlic, chili pepper, one pod, one can of red and white canned beans, a can of tomatoes in its own juice, 200 grams of soy bean, half a liter of vegetable broth, vegetable oil, low-fat mayonnaise.

On the package with soy beans there is instruction for cooking, and, following it, you can easily cook it. Grind onions and garlic. Pepper cut into thin strips. Put the beans in a colander, and let the water drain. Cut tomatoes carefully. In olive oil, fry onion and garlic with soy beef. Add salt and spices, pour in the vegetable broth. Pour the tomato paste and simmer for about 10 minutes, then put beans and tomatoes in the broth. Scrub or pass through garlicked garlic clove and put it in mayonnaise, pepper it. Ready beans are eaten hot with mayonnaise sauce. The dish turns out very satisfying, although, in fact, it is lean.