Salad with beans in tomato sauce

A simple recipe for a universal salad for winter! Salad with beans in tomato sauce is a wonderful recipe for winter preparations. In autumn, with all the necessary vegetables, it is absolutely easy to prepare this dish, which in winter will help out any hostess more than once. This salad will look great on the table as a snack. It can also be added to soup or lean borscht as the main ingredient.
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 % 3 g
Fats 25 % 4 g
Carbohydrates 56 % 9 g
88 kcal
GI: 78 / 0 / 22

Cooking method

Cooking time: 7 h

First of all, it is necessary to wash the beans under running water from debris and dust. Then pour the clean beans into a bowl or saucepan and pour cold water for 5-6 hours so that it completely covers the beans. This is necessary in order for the beans to be saturated with water and swell. In this case, the time for their preparation is significantly reduced.

After the beans have stood in the water long enough, they should double in volume. It should be rinsed well again under running water. Then transfer to a large saucepan and pour clean drinking water. Next, put the pan on the stove and bring the water to a boil over medium heat. Then reduce the heat and cook the beans until half cooked for 30-40 minutes or a little more, depending on the bean variety. After cooking, they should be elastic and strictly keep their shape.

Peel all the vegetables necessary for the salad, rinse with water and dry. Chop the onion finely into cubes, grate the carrots on a coarse grater. Peel the bell pepper from the core and seeds and cut into thin strips.

Scald the tomatoes with boiling water and carefully remove the skin from them. Then pass them through a meat grinder or grind them with a blender to a puree state.

Put all the chopped vegetables in a large frying pan or cast-iron cauldron, add boiled beans to them, pour in odorless sunflower oil. Place the pan on a moderate heat and put all the necessary spices: salt, sugar, bay leaf and ground black pepper.

Simmer all together over low heat for an hour, stirring the contents of the pan periodically.

5 minutes before cooking, add table 9 percent vinegar.

In parallel with the preparation of the salad, prepare the container for preservation. Rinse the jars thoroughly and sterilize them over steam. Boil the lids in a separate saucepan for 5 minutes.

Put the ready-made salad with beans still hot in jars and immediately roll up the lids.

After the salad jars cool down, they can be put in a dark cool place for storage for the winter.

Successful preparations!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23   kcal/100g
  • Sweet pepper - 27   kcal/100g
  • Carrots - 33   kcal/100g
  • Dried carrots - 275   kcal/100g
  • Boiled carrots - 25   kcal/100g
  • Beans - 328   kcal/100g
  • White beans - 352   kcal/100g
  • Fiery red beans - 23   kcal/100g
  • Fresh frozen beans in a package (300 g.) - 102   kcal/100g
  • Bay leaf - 313   kcal/100g
  • Ground black pepper - 255   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Salt - 0   kcal/100g
  • Water - 0   kcal/100g
  • Onion - 41   kcal/100g
  • Sunflower oil - 898   kcal/100g
  • Refined sunflower oil - 899   kcal/100g
  • Table vinegar - 11   kcal/100g

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