String beans in tomato sauce- albeit a simple, but very tasty and dietary dish that can be prepared throughout the whole year. In summer, the dish is prepared with fresh asparagus beans and tomatoes, while in winter, you can use frozen beans and tomatoes in their own juice or tomato sauce. The classic recipe for stewed green beans in tomato sauce consists of only the beans themselves and tomato sauce.

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

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

Ingredients:

• String beans - 300 gr.,
• Bulgarian pepper - 1 pc.,
• Tomatoes - 4 pcs.,
• Onion - 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 the preparation of tomato puree from fresh tomatoes. Wash your tomatoes. Make a cross-shaped incision on them from above, near the stem. Put in a saucepan. Fill with hot water. Cover with a lid. Leave to steam for 10 minutes. Next, drain the hot water. Pour cold water over tomatoes. Peel them off. Put in a blender, cut into two parts. Grind into a puree.

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

Cut the bean pods into two or three pieces.

Plunge chopped green beans into boiling water. Boil it for 2-3 minutes after boiling. Light and short blanching will allow the beans to become softer, while not overcooked. Drain the beans into a colander. Pour cold water over.

Cut the onion head into cubes.

Chop into larger pieces.

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

Stirring with a spatula, fry the vegetables for 2 minutes.

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

Sprinkle it with spices, salt and put a bay leaf.

Stir it.

Turn off the fire. Stew green beans in tomato sauce for another 3-4 minutes.

This is what it looks like finished stewed green beans in tomato sauce. Serve the dish hot, sprinkled with fresh herbs. When cooled, it will become a wonderful cold appetizer. And next time I'll show you how you can preserve green beans in a tomato for the winter, the recipe there is different and also delicious. Good appetite.

String beans in tomato sauce. Photo

Many people think that asparagus beans are best frozen for the winter, but this is not at all the case, since the lion's share of all vitamins and microelements is lost during freezing. Therefore, this product is best preserved. Thus, vitamins will not disappear anywhere, and any dining table will be decorated with a spicy snack.

Classic variant

This is a classic recipe, the preparation of which takes a minimum of time.

Required products:

• asparagus beans - 1 kg;
• tomatoes - 1 kg;
• garlic - 1 clove;
• spices to taste.

Cooking:

1. The pods must be peeled and cut across into 3 equal parts.
2. Boil the beans in lightly salted water for no more than 5 minutes. Next, you need to drain the water, cool the beans and arrange them in pre-prepared jars.
3. To prepare the tomato sauce, you need to wash the tomatoes, cut them into slices.
4. Then they are put into a saucepan, where a little boiling water is added, closed with a lid for 10-16 minutes.
5. After the tomatoes have softened, the skin is removed from them, and the pulp itself is passed through a meat grinder.
6. Crushed garlic and spices are poured into the resulting mass.
7. The beans, which were previously placed in jars, are poured with tomato and boiled for half an hour. After that, the banks can be twisted.

To make the beans softer during cooking, you can add a little vinegar.

Bean salad in tomato paste

Bean salad is a rather tasty and interesting dish that is good to use as a side dish for meat or fish.

Required Ingredients:

• asparagus beans - 2 kg;
• onion - 1 kg;
• carrot - 1 kg;
• tomato sauce - a tablespoon;
• tomato paste - 200 gr;
• spices to taste;
• sugar - 1 tbsp. l;
• bunch of parsley.

Cooking:

1. First you need to rinse and sort out the pods, cut them into even strips.
2. A glass of water is poured into the pan and put on fire. After the water has warmed up, it is necessary to fill the beans there.
3. In the meantime, you need to peel and grate the carrots, and cut the onion into large half rings. Then the vegetables are also sent to the pan along with tomato sauce, pasta and spices.
4. After 10 minutes of cooking, you need to add sugar and herbs, boil for another 2 minutes and the dish is ready.
5. Now it remains only to seal the banks.

If you want the beans and onions to be juicy but crispy, then you just need to scald the pods with cold water, and add the onions to the jar after the main part of the dish has boiled.

Marinated Asparagus with Tomato Paste

Pickled asparagus is different in that all vitamins and minerals are preserved in such a product.

Required Ingredients:

• young green beans;
• vinegar 9% - 1 teaspoon;
• water - half a liter;
• ready-made tomato paste - 300 gr.
• salt to taste.

Cooking:

1. Washed and cut into pieces green beans should be dipped for 5 minutes in boiling water and allowed to drain. After that, it must be tightly packed in sterile jars.
2. Now you need to pour the prepared brine from vinegar, water and salt.
3. Next, the jars need to be covered with lids and put for half an hour to be sterilized in boiling water.
4. Finally, you need to add a little more vinegar to each jar, only then you can roll up the jars.

Before you start eating pickled beans, you need to drain the brine and rinse the pods thoroughly in order to remove the not very pleasant taste of vinegar. Well, in order to make the dish even more delicious, prepared beans can be fried in oil or stewed with rice and vegetables.

Sweet asparagus: recipe with sauce

For those who like to please themselves and their loved ones with unusual, and most importantly, healthy dishes, marinated asparagus in a sweet sauce is ideal. Such taste sensations are difficult to describe, so it's best to try everything yourself.

Required Ingredients:

• unripe green beans - 500 gr.;
• ground cloves - 1 tsp;
• honey and sugar - 2 tsp;
• salt to taste;
• apple cider vinegar 9% - 1 tsp

Cooking:

1. The bean pods must be selected, washed and cut off the ends (the asparagus itself should remain whole and unharmed, since it is best to pickle it whole in this way).
2. Then the beans are placed in pre-treated jars, where cloves, salt, sugar, and honey are added in layers. Everything is covered in apple cider vinegar.
3. Banks roll up and wait for the onset of winter.

In order to make the product as crispy as chips, you just need to scald the beans several times with cold water. You should also remember that serving such a dish as a dessert is not worth it, but in terms of snacks, sweet beans have proven themselves well.

spicy beans

Required Ingredients:

• green beans - 1 kg .;
• garlic - 4 heads;
• allspice and red pepper, salt, bay leaf to taste:
• mustard - 1 tbsp. l.;
• apple cider vinegar - 1 tsp

Cooking:

1. Before processing the pods, they must be thoroughly washed and dried particles cut off. After water procedures, they should be boiled for no more than 5 minutes.
2. First of all, you need to put all the seasonings in the jar, and the asparagus is already laid on top along with the marinade (the marinade consists of salt, water, vinegar, bay leaf and ground pepper).
3. After carrying out all the above steps, the container is closed in an airtight way and covered with a blanket on top to keep warm.

For preservation, preservation is taken out to a cool dark place. You can use such a blockage for a side dish or as an appetizer, as well as make a delicious salad out of it.

Canning Beans in 5 Minutes: Tomato Paste Recipe

If you don’t have time for canning, but you want to pamper your friends and loved ones with delicious, vitamin-containing foods in the winter, then asparagus beans in 5 minutes are perfect!

Required Ingredients:

• dried beans - 500 gr.;
• tomato paste in a pyramid;
• spices to taste.

Cooking:

1. Dried beans must be soaked from the evening until the next morning, as several hours for the beans to swell may not be enough.
2. After the beans have been soaked, the water must be washed off and refilled with cool water.
3. Now you need to put the beans on the fire and bring the water to a boil. After the water boils, the fire is turned down to almost a minimum, since if you cook the beans at maximum heat, they will quickly boil. After half an hour of cooking, pour the tomato paste into the asparagus.
4. Now every 10 minutes until cooking, you need to add half a glass of cold water. When using this trick, the beans cook much faster.

If you need the beans to cook as quickly as possible, then in no case do you need to mix different beans together, since some varieties of beans are cooked for different times and in the end it may turn out that one part is ready, and the second is not and the dish, Unfortunately, it will be irreparably damaged.

String beans in tomato sauce (video)

The recipes for canning asparagus beans are quite simple, but everyone will like the taste of such a dish!

String beans in tomato for the winter are very tasty and healthy. If a good harvest of beans has grown, do not rush to freeze everything, spend a little time on harvesting, then you will thank yourself in the winter! This vegetable salad or side dish, whatever you want to call it, I serve with meat, chicken or fish. On fasting days, it can be mixed with boiled rice - it turns out a full-fledged meal that will support the strength of fasting people and replenish the diet with vitamins and microelements.

Prepare tomato sauce from ripe tomatoes, it's easy, besides, the dish will turn out organic, it will not contain any harmful additives and preservatives. Add vinegar if you store blanks in a warm apartment. For storage in a cool pantry or cellar, tomato acid, salt and sugar are enough. These products, even without vinegar, will perfectly preserve your workpieces.

• Cooking time: 45 minutes
• Quantity: 2 cans of 750 g

Ingredients for Cooking Green Beans in Tomatoes

• 1 kg of green beans;
• 700 g red tomatoes;
• 700 g of bell pepper;
• 45 ml of vegetable oil;
• 45 g of granulated sugar;
• 20 g of table salt;
• 30 ml apple cider vinegar;
• pepper, paprika.

Method for preparing canned green beans in tomato for the winter

We make tomato sauce from ripe red tomatoes. Coarsely chop the tomatoes, put in a blender, grind until a homogeneous mass is obtained.

Pour the chopped tomato puree into a brazier, bring to a boil over low heat. Stir until the puree boils evenly.

Then we throw red bell pepper cut into large cubes into the brazier, close the brazier with a lid and simmer for about 10 minutes over medium heat.

We cut the pods of asparagus beans from both sides. It is better to use early vegetables with undeveloped seeds for harvesting. We take out a tough vein from mature pods, it is fibrous and can ruin the whole dish.

Wash vegetables thoroughly under running water.

We cut the pods into pieces 4 centimeters long, throw them into the brazier with tomato puree and pepper.

Add vegetable oil, table salt without additives and granulated sugar.

Cook for 20 minutes over low heat, 5 minutes before readiness pour in apple cider vinegar. As I wrote above, if the blanks are stored in a cool place, then adding vinegar is not necessary.

Wash jars and lids for canning with hot water and soda, rinse thoroughly and sterilize for 10 minutes over steam. We boil the lids. Also, the container can be dried in the oven - put the jars on the wire rack and gradually heat the oven to 100 degrees.

Arrange hot beans with sauce in jars, cover with lids and put in a large saucepan filled with hot water. At the bottom of the pan, do not forget to put cotton cloth! We sterilize the jars for 12 minutes after boiling, twist tightly, turn upside down.

After cooling, remove the green beans in the tomato for storage in a cool place.

According to this recipe, you can cook not only asparagus, but also ordinary white beans. It must be boiled in advance until tender, added to the brazier instead of the leguminous, then follow the recommendations of the recipe.

If you think that the only way to prepare asparagus (green beans) for the winter is to freeze in the freezer, you are mistaken. Asparagus beans can be pickled, it makes an 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 recipes for canned asparagus beans, you are sure to find a suitable way.

Green beans in tomato sauce

Would need:

1 kg of young asparagus beans;

750 g of tomatoes;

20 g of salt and sugar.

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

Add salt and sugar to the resulting juice with pulp, bring to a boil and pour into jars with beans. Pasteurize liter jars for 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 l "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 long pieces. Place in an enamel pan, cover with water and boil for 5 minutes. Cut the peeled onion into half rings. Grate the peeled carrots on a coarse grater.

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

Green beans in tomato sauce (3rd option)

600 g of beans;

400 ml of tomato sauce;

1 liter of water

1.5 teaspoons of salt.

Rinse the tender green bean pods, cut off the tails, remove the lobes and cut into small pieces. Blanch in saline for 2-3 minutes, pack tightly into jars and pour over boiled tomato sauce. Sterilize liter jars for 50 minutes, immediately roll up and wrap, leaving to cool completely.

Green bean and pepper salad for the winter

Would need:

1 kg of green asparagus beans, tomatoes and eggplants;

1 fork of cauliflower;

A small fork of white cabbage;

2 small zucchini;

5 pods of sweet pepper;

4 bulbs;

Parsley, cilantro, celery;

tomato paste;

Salt, black ground 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 pieces 2 cm long. Cut the eggplant into cubes, sprinkle with salt, after a while squeeze and fry in sunflower oil.

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

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

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

For a liter jar you will need:

Young string beans;

1 teaspoon of vinegar essence;

For brine:

950 g of water;

50 g salt.

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

Before use, drain the brine, rinse the beans and leave for 5 hours in cold water to remove residual acetic acid. Fry 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 onion;

2-3 tbsp. spoons of tomato sauce;

Pepper, bay leaf, salt to taste.

Boil the bean pods, cleaned of fibers, in salted water for 5-10 minutes, and then fry in vegetable oil. Stew the cabbage and carrots separately, fry the onion in vegetable oil. When the onion is browned, add tomato sauce to it, mix with the rest of the vegetables, and simmer a little more together. 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 glasses of vegetable oil;

3 art. spoons of salt;

1 teaspoon ground black pepper;

2 tbsp. spoons of 70% vinegar essence.

Wash all vegetables, peel and cut into pieces of arbitrary shape. Fold in a basin, mix, 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 arrange in sterile jars. Wrap up for 12 hours.

String 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 table 3% vinegar;

150 g of sugar;

80 g of salt;

20 g black peppercorns;

Vegetable oil to taste.

Wash the beans, trim the stems and cut into pieces. 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 parsley and chop.

Cut ripe tomatoes into slices and cook for 15 minutes over medium heat in a small amount of water. After that, add the prepared vegetables, salt, sugar and vinegar to the tomatoes. Bring to a boil and put greens in the vegetable mass.

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

Would need:

Green string beans;

Black peppercorns;

clove buds;

For marinade per 1 liter of water:

40 g of salt;

40 g of sugar;

100 ml 9% vinegar.

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

Green bean appetizer with herbs

Would need:

1 kg of beans;

2 bunches of dill greens;

3-4 tomatoes;

50 ml of vinegar (9%);

1 teaspoon of sugar;

1-2 pcs. bay leaf;

2-3 pcs. cloves and allspice;

4-5 pcs. black pepper;

1 st. a spoonful of salt.

Cover beans with cold water and bring to a boil over low heat. Salt and cook until done. Drain in a colander, let the liquid drain into a separate bowl. Cut the dill greens, chop the tomatoes with a blender. Add sugar and spices to the broth, boil for 3 minutes. Put the greens, tomato mass and vinegar, mix. Arrange the beans in jars, pour in the marinade and sterilize for 15-20 minutes (1 liter). Roll up and chill.

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

500g green beans

300g carrots

5-6 tomatoes

3-4 bulbs

1 bunch of basil greens

50g vegetable oil

40g. 6% table vinegar

5-7 black peppercorns

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 onion, wash it, cut it into half rings, pour the washed tomatoes with boiling water, remove the skin and cut them into slices, my basil greens and cut into large pieces. Next, put tomatoes, carrots, onions in 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 pepper and peas, heat over low heat 5-7 minutes, not forgetting to stir constantly, pour in the vinegar, mix thoroughly, pack tightly into prepared jars so that the juice covers the salad. Then we cover the jars with clean lids, put them in a pot of hot water, sterilize for about 7-10 minutes, close, turn upside down and leave to cool.

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

Rinse fresh asparagus beans and, if any, remove the side "string".

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

In a frying pan or roaster with heated oil, put the onions and carrots, cut into half rings, 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 in the pan. Close the vegetables with a lid and simmer for 15-20 minutes.

Arrange 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.

String beans in a tomato for the winter will allow you to enjoy a delicious product in the form of a spicy snack. Harvested together with red tomatoes or in tomato sauce, asparagus will decorate the dinner table both on holidays and on weekdays.

You can cook it in many ways, like making a filling from a tomato, tomato paste.

Recipes for cooking green beans in tomato

The benefits of bean dishes in tender pods are enormous. Vegetable product helps:

• prevent heart attacks, strokes;
• cheer up;
• normalize sleep;
• lower blood sugar levels;
• remove excess fluid and salts from the body.

Together with tomato, beans will strengthen human immunity, reduce the risk of malignant tumors.

Green beans with fresh tomatoes

Preservation of tender pods begins with the preparation of seaming components. Seven hundred grams of red tomatoes and bell peppers are taken per kilogram of asparagus. Puree is prepared from red tomatoes by chopping the fruits in a blender or meat grinder, placing them in a special thick-walled stewing pan. Prepare the filling over low heat with a uniform boil. When the tomatoes turn into a homogeneous mass, add diced sweet peppers. The pasta cooks for another ten minutes.

At this time, the pods are cut into strips, put in a container with tomato puree, adding 45 milliliters of vegetable oil, 45 grams of sugar, 20 grams of salt. After twenty minutes of stewing, pour in 35 milliliters of apple cider vinegar. It will take five minutes - and asparagus beans in tomato sauce is ready. Fill sterilized jars with the vegetable mixture. They must be pasteurized in a water bath or in an oven for ten or twenty minutes. After rolling and gradual cooling, the workpiece is removed to a cool place.

See also
Simple recipes for cucumbers with cinnamon for the winter without sterilization in jarsRead

As an option for asparagus beans for the winter, they offer such a recipe. From three kilograms of red tomatoes, juice is being prepared. After boiling, five tablespoons of sugar are poured into it, three tablespoons of salt. After five minutes of boiling, five tablespoons of vegetable oil are poured into the mixture, eight - nine percent vinegar. Then put asparagus pods (two kilograms). It takes about twenty minutes to boil a vegetable product with tomato paste.

Grated carrots, finely chopped garlic will give the appetizer an original taste.

Jars with pods in a tomato must be sterilized and rolled up with metal lids, steamed in advance.

Bean salad in tomato sauce

Two kilograms of pods are washed, cut and boiled in a glass of hot water. Then grated carrots, a kilogram of onion cut into half rings, a tablespoon of tomato sauce, two hundred grams of tomato paste are added. One tablespoon of sugar is enough, salt to taste, a bunch of chopped parsley. The salad is being prepared for ten minutes, then we transfer it to jars and roll it up.

Another nuance of preparing a salad for the winter. The pods are placed after cooking under cold water, and the onions are added at the very end of the stew. This will keep the vegetables firm and crispy.

Pickled Pods in Tomato Paste

In this recipe for the winter, a large amount of vitamins is preserved. Each pod is cleaned of hard veins. The asparagus cut into pieces is dipped in boiling water for five minutes. Then put the vegetables in clean glass jars. A teaspoon of nine percent vinegar is poured into half a liter of water, salt is added to taste, three hundred grams of tomato paste. After thoroughly boiling the mass, pour the beans into it.

It is necessary to sterilize the snack in jars for fifty minutes. String beans in tomato sauce for the winter are prepared quickly and easily. Canning a vegetable will allow you to enjoy a natural product all winter.

See also
Delicious recipes for harvesting zucchini with beans for the winterRead

Each housewife should choose the right recipe for asparagus beans in tomato sauce for the winter according to her taste. This will allow her to delight her family with a varied vegetable menu throughout the year.

What housewives think about beans in tomato sauce

For many, such recipes have become the norm of preparations, they serve to preserve the nutrients in asparagus. Housewives believe that the combination of tomatoes and bean pods gives each product a unique taste. Preparations for the winter in tomato sauce are well preserved, do not deteriorate. They are especially useful during a period of lack of vitamins.

Slightly warmed green pods are served on weekdays and holidays. Winter salads will decorate the table, give an unusual taste to the main dishes, cold cuts. Canned product in tomato goes well with stew, liver, kidneys. Use it as a basis for cooking various vegetable dishes.