Housewives love canned beans because it is a versatile, satisfying and healthy preparation. Such beans can be served to the table as an independent snack or side dish. Beans in tomato can be added to first courses and favorite salads. I share the recipe.
Ingredients
Step-by-step cooking recipe
Pre-soak the beans in cold water overnight. Then rinse and boil until tender in salted water. Put the boiled beans in a colander.
Wash the tomatoes, make a cross-shaped incision on each, dip in boiling water for 2 minutes, then rinse with cold water. Peel the tomatoes.
Cut the fruit into 4 pieces and mix with a blender into a homogeneous mass.
Place the resulting tomato puree in a cooking pot, bring to a boil, removing the foam. Add salt, sugar, vegetable oil and vinegar. Stir and bring the sauce to a boil again.
Put the beans in the boiling tomato mass. Boil over low heat, stirring, for half an hour.
Place the boiling billet in a pre-sterilized jar, seal it tightly, turn it upside down, wrap it up and leave it to cool completely. Store the cooled beans in a tomato in a cool, dark place.
