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Beans in Tomato Sauce
A classic homemade preserve of cooked beans in aromatic tomato sauce—perfect for storing through the winter.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Soak dried beans overnight, rinse them in the morning and cook until tender; if using fresh beans, simply boil them in lightly salted water and drain in a colander.
Run tomatoes through a food mill fitted with a fine disc, transfer the juice to a pot and simmer for 15–20 minutes over low heat, skimming off foam as it rises, until the juice reduces slightly.
Add salt, sugar, ground pepper, a piece of hot pepper, vegetable oil, and stir. Fold in the beans.
Bring to a boil and simmer for 7–10 minutes, then remove from heat and stir in the vinegar essence.
Wash jars and lids with baking soda and sterilize using your preferred method. Fill them hot with beans and tomato sauce right to the brim, seal tightly, invert them, and wrap well for 24 hours to cool slowly. Once cooled, transfer to a cool storage place.
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