Prepare asparagus beans with tomato paste. The recipe for green beans in tomato juice for the winter

Green beans v tomato sauce - although simple, but very tasty and diet dish that can be cooked all year long. In summer, the dish is prepared with fresh asparagus beans and tomatoes, and in winter you can use frozen beans and tomatoes in own juice or tomato sauce. Classic recipe The stewed green beans in tomato sauce consists only of the beans themselves and the tomato sauce.

According to this recipe, beans in tomato are prepared not only for dining table but also for the winter. The dish will acquire a completely different taste and aroma with the addition of a small amount of bell pepper. For stewing in tomato sauce, any is suitable - green, yellow and even purple. By the way, if you see purple asparagus beans on the market, be sure to try cooking them. During heat treatment its color changes from purple to bright green.

Now let's move on to the recipe and see how it is prepared asparagus beans in tomato sauce.

Ingredients:

• Green beans - 300 gr.,
• Bulgarian pepper - 1 pc.,
• Tomatoes - 4 pcs.,
• Onions - 1 pc.,
• Salt and spices to taste
• Bay leaf - 1-2 pcs.,
• Sunflower oil.

Green beans in tomato sauce - recipe

Cooking green beans in tomato sauce begins with preparing tomato puree from fresh tomatoes. Wash the tomatoes. Make a cruciform incision on them from above, near the stalk. Place in a saucepan. Fill with hot water. Cover with a lid. Leave to steam for 10 minutes. Then drain the hot water. Pour over the tomatoes cold water... Peel them. Place in a blender and cut in half. Grind in mashed potatoes.

Wash the green beans (asparagus). Cut off the ends on both sides - the stalk and the thin tail.

Cut the beans into two or three pieces.

Dip chopped asparagus beans in boiling water. Boil it for 2-3 minutes after boiling. Blanching lightly and briefly will allow the beans to become softer without being overcooked. Drain the beans in a colander. Pour cold water over.

Cut the onion head into cubes.

Chop coarser pieces.

Put onions and peppers in a hot skillet with sunflower oil.

Stir with a spatula and sauté the vegetables for 2 minutes.

After bell pepper and the onions become soft, add the green beans to them.

Sprinkle it with spices, salt and lay in bay leaves.

Stir it.

Reduce heat. Simmer the green beans in the tomato sauce for another 3-4 minutes.

This is how the finished one looks like. braised green beans in tomato sauce... Serve hot, sprinkled with fresh herbs. Cool down, it will become wonderful cold snack... And next time I will show you how you can preserve green beans in tomato for the winter, the recipe is different and also delicious. Good appetite.

Green beans in tomato sauce. Photo

Black Eyed Peas can be preserved until the onset of cold weather, not only by freezing, but also by conservation. To obtain delicious appetizer, it is necessary to use additional ingredients during canning. One of these is tomato sauce. There are several recipes for asparagus beans in tomato sauce for the winter. To choose the best way should be based on individual taste preferences.

Conservation of green beans is notable for its simplicity. In order to get a tasty snack, you just need to wash the pods, sort them out. After that, the ends are cut off from both ends of the beans.

After this preparation, you can start processing the secondary ingredients. Each of them is processed according to the rules of certain recipes.

Choosing and preparing beans

The main ingredient in this snack is asparagus beans. To get a tasty, high-quality, and vitamin-rich twist, you need to choose fresh beans.

Moreover, they should be free of any damage, rot.

Recipes for canning asparagus beans in tomato sauce for the winter

There are several recipes for canning legumes for the winter. Such blanks may differ in the number additional ingredients, their ratios. Special attention is paid to the sharpness of the finished dish.

The easy way

Such seaming does not require a lot of time, therefore it is considered one of the most simple ways cooking spins.

Ingredients:

• 2 kilos of asparagus beans;
• 3 kilos of tomatoes;
• 3 lunch. tablespoons of salt;
• 8 lunch. spoons of 9% vinegar;
• 5 lunch. tablespoons of granulated sugar;
• 5 lunch. tablespoons of oil.

Step by step cooking:

1. Prepared pods are cut into halves.
2. Tomatoes are washed, chopped in a meat grinder.
3. The resulting mass should be poured into a saucepan, boiled.
4. Salt and sugar are poured into the sauce, everything is mixed, seasoned with vinegar and oil.
5. As soon as the sauce boils a second time, the pods are put into it, everything is mixed and cooked for a third of an hour.
6. The pods are laid out in sterilized jars and sealed.

You need to cool the twists in an inverted position, wrapping them in warm cloth.

Green beans in tomato sauce

Beans can be cooked without oil or vinegar.

In this case, you will need:

• 1 kilo of green beans;
• 0.75 kilos of tomatoes;
• 20 grams of salt;
• 20 grams of sugar.

How to cook:

1. The beans go through a preparation stage, cut into 3 pieces, put in salt water and cook for 5 minutes.
2. The vegetable is reclined in a colander, cooled under running cold water.
3. The pods are tightly packed in a glass container.
4. Tomatoes are cut, scalded, steamed and kneaded using a sieve.
5. The juice is mixed with sugar and salt, boiled, transferred to the beans.
6. The containers are covered with lids and sent for sterilization for 50 minutes.

Ready snacks are sealed, turned over and cooled.

Without sterilization

You can abandon the sterilization process if the previous recipe is supplemented with half a head of garlic, 2 tablespoons of vinegar essence. In this case, the pods need to be boiled for 5 minutes, and then transferred to pre-heated jars.

With pepper

You can make the taste of asparagus beans more pronounced by adding sweet bell peppers to the preparation. For cooking you will need:

• 1 kilo of green beans;
• 1 kilo of tomatoes;
• 1 kilo of eggplant;
• 1 head of cauliflower;
• 1 head of white cabbage;
• 2 zucchini;
• 5 bell peppers;
• 4 onions;
• some parsley, cilantro, celery;
• 500 milliliters of tomato paste;
• 30 grams of salt;
• 2 pinches of ground black pepper;
• some oil.

How to cook:

1. Vegetables, greens are washed.
2. The pods are boiled in slightly salted water for 13 minutes.
3. The eggplants are cut into cubes, sprinkled with salt and left for 1 hour. After that, they are wrung out and fried.
4. Zucchini and peppers are cut into slices, also fried.
5. The onion is cut into small pieces and fried until golden brown.
6. The white cabbage is chopped and doused with freshly boiled water.
7. Cauliflower is divided into small inflorescences, blanched for a couple of minutes.
8. Tomatoes are chopped in a blender along with herbs. All ingredients are mixed, salted, peppered and boiled.
9. The mass is distributed over a sterilized container, covered with a lid and sent for repeated heat treatment.

The container is sealed and cooled at room temperature.

With vegetables

A delicious salad is made from asparagus beans with vegetables. Use vinegar to shorten the cooking time for each ingredient. Ingredients:

• 4 kilos of pods;
• 1 kilo of bell pepper;
• 1 kilo of tomatoes;
• 0.5 liters of oil;
• 3 lunch. tablespoons of salt;
• 1 dessert. a spoonful of ground black pepper;
• 2 lunch. tablespoons of 70% vinegar.

Preparation:

1. Vegetables are washed, peeled, cut.
2. Everything is mixed in a saucepan, poured, pepper, poured with oil.
3. The mass is brought to a boil, stewed for 40 minutes.
4. 5 minutes before the end of cooking, vinegar is poured in, everything is mixed, distributed in a sterile container.
5. The containers are sealed, wrapped up.

Additionally, you can add carrots grated on a coarse grater to this dish.

Asparagus beans in tomato

For the preparation of a snack, you can use ready-made tomato sauce. This recipe will require the following foods:

• 4 kilos of leguminous beans;
• 2 kilos of carrots;
• 2 kilos of onions;
• 1 liter tomato sauce;
• 2 bunches of parsley;
• 2 glasses of water.

How to cook:

1. The pods are transferred to a saucepan, filled with water and cooked for 5 minutes.
2. The onion is peeled, cut into half rings.
3. The carrots are grated.
4. Pour carrots, parsley and onions to the beans, mix everything and bring to a boil.
5. When the vegetables are soft, tomato sauce is added to them.
6. Everything is mixed, distributed in a sterile container, and sealed.

For additional sterilization, the jars are turned upside down and wrapped until they cool completely.

Rules and shelf life

Sterilized workpieces should be stored in a cool, dark place for 1 year. If the snack has not been sterilized, its shelf life drops to 3-6 months. In this case, the cans must be refrigerated.

You will need: asparagus beans 1 - 1.2 kg, tomato paste 200 g, vegetable oil 150 ml, sugar 150 g, salt 1 tbsp. spoon, vinegar (70%) 1 tsp, black peppercorns 6 pcs, bay leaf 3 pcs.

Pour one liter of water into a deep saucepan (preferably enameled), add tomato paste to the water and boil for 5 minutes. Next, add vegetable oil, sugar and salt, black peppercorns, bay leaves to the tomato "broth" and boil again for 5 minutes. The fill is ready.

Now in tomato filling Fall asleep asparagus beans (how many will go in). And leave to simmer for another 20 - 25 minutes. After this time, add the vinegar and boil for another 5 - 7 minutes.

We put the finished hot beans in pre-sterilized ones and roll them up with lids. We turn the jars upside down, wrap them up and leave them until they cool completely.

Store jars of beans in a cool place.

Green beans in tomato "Beans in vegetables"

I always do for the winter vegetable salads... Another delicious recipe- green beans in tomato sauce with vegetables.

Products:

Green beans - 1 kg

Tomatoes - 800 g

Onions - 200 g

Carrots - 200 g

Parsley - 10 sprigs

Bay leaf - 2 pcs.

Allspice peas - 10 peas

Vegetable oil - 50 g (to taste)

Salt - 1 tbsp a spoon

Sugar - 2 tbsp. spoons

Vinegar 9% - 2 tbsp spoons

From this amount of vegetables, 4 jars of green beans salad with vegetables, 0.5 l each, are obtained.

Wash young fresh pods thoroughly.

Trim the ponytails, peel and cut into large pieces (about 2-3 cm long).

Pour 2 liters of water into a saucepan, put on fire and bring to a boil. Dip the prepared beans into boiling water. Blanch in boiling water for 5 minutes.

Then put it in a colander, cool quickly and let the water drain.

Peel and wash onions and carrots. Chop the onion into cubes, carrots into thin strips.

Preheat a frying pan, pour vegetable oil... Put onions and carrots, fry in vegetable oil over medium heat, stirring occasionally for 3-4 minutes.

Wash the parsley and chop finely.

Wash the tomatoes.

Then grind the tomatoes in a meat grinder, put in a cauldron, put on fire, bring to a boil. Cook over medium heat for at least 15 minutes with the addition of 1 tablespoon of salt, 2 tablespoons of sugar, 2 tablespoons of 9% vinegar.

Put beans, onions with carrots, herbs, allspice and bay leaf in a boiling tomato. Cook the green beans in a tomato for 25 minutes over low heat, stirring occasionally.

Meanwhile, put the tin lids in a saucepan, add water and bring to a boil. Boil for 2-3 minutes.

Rinse the jars well with baking soda. Put in the microwave, turn on at full power for 2 minutes.

Transfer the cooked green beans with vegetables in tomato sauce to clean, heated jars (0.5 or 0.7 l).

Cover the jars with lids, quickly roll up and refrigerate.

Green beans in tomato sauce with vegetables are ready.

Bon Appetit!

a source, a source

If you think that the only way to store asparagus beans for the winter is to freeze them in the freezer, you are wrong. Asparagus beans can be pickled for excellent spicy snack- no worse than homemade seasoning, and very tasty canned vegetable salads. Looking for new options for harvesting green beans for the winter? In our selection of canned asparagus beans recipes, you will surely find a suitable way.

Asparagus beans in tomato sauce

Would need:

1 kg of young asparagus beans;

750 g tomatoes;

20 g of salt and sugar.

Slice the bean pods from the ends and cut into 2-4 cm pieces. Place in boiling salted water and cook for 3-5 minutes. Throw in a colander and cool with cold water. Place the beans tightly in the jars. Cut the tomatoes into slices, steam under the lid and rub through a sieve.

Add salt and sugar to the resulting juice with pulp, bring to a boil and pour into jars of beans. Pasteurize liter cans within 50 minutes at 90 degrees. Roll up, turn upside down and leave to cool. Store in a cool place.

Asparagus beans in tomato sauce (option 2)

Would need:

4 kg of asparagus beans;

2 kg of carrots and onions;

1 liter of "Krasnodar" tomato sauce;

2 bunches of parsley;

2 tbsp. water.

Rinse the asparagus beans thoroughly, cut off the tails, cut the rest into 3 cm pieces.Fold in an enamel saucepan, cover with water and boil for 5 minutes. Cut the peeled onion into half rings. Grate the peeled carrots on a coarse grater.

Add the onions and carrots to the beans and bring to a boil. Reduce heat and simmer until vegetables soften. 5 minutes before cooking, pour in the "Krasnodar" sauce. Stir. Spread out hot salad into sterilized jars and roll up immediately. Turn upside down, cover with a blanket and leave to self-sterilize. Store in a cool place.

Green beans in tomato sauce (option 3)

600 g beans;

400 ml tomato sauce;

1 liter of water

1.5 teaspoons of salt.

Wash the tender asparagus bean pods, trim the tails, remove the lobe strands, and cut into small pieces. Blanch in saline for 2-3 minutes, place tightly in jars and top with boiled tomato sauce. Sterilize liter cans for 50 minutes, immediately roll up and wrap, leaving to cool completely.

Green beans and peppers salad for the winter

Would need:

1 kg each of green asparagus beans, tomatoes and eggplants;

1 forks cauliflower

Small forks of white cabbage;

2 small zucchini;

5 pods of sweet pepper;

4 onions;

Parsley, cilantro, celery;

Tomato paste;

Salt, black pepper;

Sunflower oil.

Wash all vegetables and herbs thoroughly. Boil the asparagus beans in salted water for 12 minutes, cut off the tails and cut into 2 cm pieces. Cut the eggplants into cubes, sprinkle with salt, after a while squeeze and fry in sunflower oil.

Fry the peeled and sliced ​​courgettes and peppers separately in vegetable oil. Chop the onion and fry it too. White cabbage chop and pour over with boiling water. Blanch the cauliflower inflorescences in boiling water for 2 minutes.

Prepare tomato paste from the tomatoes by passing them through a meat grinder. Chop the greens. Combine all prepared vegetables, herbs and tomato paste in enamel pot, salt and pepper and bring to a boil.

Then put in heated, dry sterilized half-liter jars, cover with lids and put sterilized in boiling water for an hour. Roll up, cool and store in a cool place.

A liter jar will require:

Young green beans;

1 teaspoon of vinegar essence;

For brine:

950 g of water;

50 g of salt.

Put the washed and cut green beans into boiling water for 5 minutes, let the water drain and place tightly in sterile jars. Fill with the prepared brine, cover with lids and set for half an hour to sterilize in boiling water. Add to every jar vinegar essence, roll up.

Drain the brine before use, rinse the beans and leave for 5 hours in cold water to remove residues acetic acid... Fry the prepared beans in oil or stew with rice and vegetables.

Solyanka with asparagus beans

Would need:

1.5 kg of asparagus beans;

2 kg of cabbage and carrots;

1 kg of onions;

2-3 st. spoons of tomato sauce;

Pepper, bay leaf, salt to taste.

Boil the bean pods peeled from fibers in salted water for 5-10 minutes, and then fry in vegetable oil. Stew the cabbage and carrots separately, fry the onions in vegetable oil. When the onion is browned, add the tomato sauce to it, stir with the rest of the vegetables, and simmer all together a little more. Add spices and salt. Pack the hodgepodge in half-liter jars and sterilize for 25 minutes. Roll up and store in a cool place.

Canned asparagus beans with vegetables for the winter

Would need:

4 kg of green beans;

1 kg of bell pepper;

1 kg of tomatoes;

2 cups vegetable oil;

3 tbsp. tablespoons of salt;

1 teaspoon of ground black pepper;

2 tbsp. spoons of 70% vinegar essence.

Wash, peel and cut all vegetables into free-form pieces. Fold in a bowl, stir, add salt, pepper, vegetable oil. Bring to a boil and cook for 40 minutes, stirring occasionally. At the end of cooking, pour in the vinegar essence, mix and place in sterile jars. Wrap for 12 hours.

Green beans with vegetables

Would need:

5 kg of green beans and tomatoes;

1.3 kg of onions and carrots;

200 g of parsley roots;

100 g parsley;

150 ml of table vinegar 3%;

150 g sugar;

80 g of salt;

20 g black peppercorns;

Vegetable oil to taste.

Wash the beans, cut the tails and cut into slices. Blanch in boiling water for 2-3 minutes. Peel the onion, cut into rings and fry until golden brown. Peel the carrots and parsley roots, rinse, cut into circles 3-4 mm thick, and also fry in vegetable oil. Wash and chop the parsley.

Cut ripe tomatoes into wedges and cook for 15 minutes over medium heat in a little water. Then add the prepared vegetables, salt, sugar and vinegar to the tomatoes. Bring to a boil and place the herbs in the vegetable mass.

If necessary, add some hot boiled water to the salad and stir (the mass should not be too thick). Place black peppercorns at the bottom of the jars and pour the hot salad. Sterilize 1 liter jars in boiling water for 40 minutes. Roll up.

Would need:

Green string beans;

Black peppercorns;

Carnation buds;

For the marinade for 1 liter of water:

40 g salt;

40 g sugar;

100 ml of 9% vinegar.

Select the bright green bean pods, cut off the ends and cut into 2-3 cm pieces. Then blanch them in boiling water for 4-5 minutes, let cool. Place in clean 0.5 - 1 liter jars, adding 2-3 peppercorns and 2-3 clove buds to each. Sterilize 0.5 liter jars for 20 minutes, liter jars for 25 minutes.

Green beans appetizer

Would need:

1 kg of beans;

2 bunches of dill greens;

3-4 tomatoes;

50 ml vinegar (9%);

1 teaspoon of sugar;

1-2 pcs. bay leaf;

2-3 pcs. cloves and allspice;

4-5 pcs. black pepper;

1 tbsp. a spoonful of salt.

Pour the beans with cold water and bring to a boil over low heat. Season with salt and cook until tender. Throw in a colander, let the liquid drain into a separate bowl. Chop the dill greens, chop the tomatoes with a blender. Add sugar and spices to the broth, boil for 3 minutes. Add herbs, tomato paste and vinegar, stir. Arrange the beans in jars, cover with marinade and sterilize for 15-20 minutes (1 liter). Roll up and chill.

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Green beans salad with carrots can be prepared for the winter according to this recipe.

500g green beans

300g carrots

5-6 tomatoes

3-4 onions

1 bunch of basil herbs

50g vegetable oil

40g. 6% table vinegar

5-7 peas of black pepper

1 tsp ground black pepper

2 tsp sugar

2 tsp salt.

We prepare the ingredients: wash the green beans, cut off the edges and cut into large pieces, cut the peeled carrots into cubes, peel the onions, wash them, cut them into half rings, pour over the washed tomatoes with boiling water, remove the skins and cut them into slices, wash the basil greens and cut them in large pieces... Next, put tomatoes, carrots, onions into a saucepan, pour in vegetable oil, simmer for 10 minutes, not forgetting to stir constantly, add basil greens and beans to them, then put sugar, salt, season with ground and peppercorns, heat over low heat 5-7 minutes, not forgetting to stir constantly, pour in the vinegar, mix thoroughly, put it tightly in prepared jars so that the juice covers the salad. Then we cover the jars with clean lids, put in a saucepan with hot water, sterilize for about 7-10 minutes, close, turn upside down and leave to cool.

How to cook green beans and carrots salad for the winter?

Rinse fresh asparagus beans and, if present, remove the side "thread".

Boil the prepared beans in salted water until half cooked and cut into 4-6 cm tails.

Put sliced ​​into half rings in a frying pan or duck with hot oil onion and carrots, grated on a coarse grater.

After simmering for 15 minutes, add prepared bean tails, sugar, vinegar, salt to taste and peppercorns. Simmer vegetables over low heat for another 10 minutes,

then put the tomato quarters and chopped greens into the pan. Cover the vegetables with a lid and simmer for 15-20 minutes.

Spread the hot salad in hot, clean jars and sterilize for 30 minutes at a low boil, covering the salad with a lid.

Roll up the salad and leave to cool.

Regardless of what time of year you came across this one, I'm sure you will take note of it. After all, when the time suddenly comes to do sewing for the winter, we start to fuss in search of tasty and available recipes all kinds of conservation. Therefore, I suggest that you already familiarize yourself with the "reserve dish" made from green beans. This type of legume is excellent for canning, as it has a dense shape and does not disintegrate after prolonged heat treatment. Light roasting of carrots and onions, as well as juicy mashed potatoes from ripe tomatoes will add a rich taste and aroma to the dish, which will easily "hide in the jar" and will last until it is opened. Green beans in tomato will take its rightful place in your cellar and will wait in the wings to please you and your family members with the gifts of summer!

Ingredients for cooking green beans in tomato for the winter

Step by step cooking green beans in tomato for the winter

This appetizer goes well with meat dishes and various side dishes. Bon Appetit!