Red Canned Beans - A Step By Step Recipe With A Photo

Beans are in the top 10 healthiest foods. Why? Because these beans are rich in trace elements and vitamins. Beans are used not only for salads and borscht, but also as a self-sufficient side dish.

Cooking description:

I love beans in any form: as an additional ingredient in salad, or borscht, or stew; and also as a self-sufficient side dish or even a separate dish. It is important that you have access to your favorite products all year round. That is why I am suggesting a recipe for canned red beans for the winter. This preparation is also great in that the beans are prepared with vegetables, which contribute to the easy digestion of the beans and add healthiness.

Purpose: For lunch / For dinner

Main ingredient: Vegetables / Legumes / Beans / Red beans

Dish: Blanks / Preservation

Geography of cuisine: Russian cuisine

Ingredients:

• red beans - 6 Glasses
• tomato - 3 Kilograms
• carrots - 2 Kilograms
• onions - 2 Kilograms
• dill - 2 Bunch
• hot pepper - 1 Piece
• vegetable oil - 500 Milliliters
• salt - 2.5 Art. spoons
• sugar - 2 Tbsp. spoons
• 9% vinegar essence - 1 tbsp. the spoon

Number of Servings: 28

How to make Red Canned Beans

1 Pre-soak beans in water overnight. Then boil it until half cooked, about an hour. 2 It is necessary to finely chop the carrots into strips, and the onions into half rings, fry over medium heat in a deep frying pan. 3 Next, pass hot peppers and tomatoes through a meat grinder, pre-blanching the vegetables. Chop and add greens. Add the resulting paste to the roasting pan and simmer for about 15 minutes. 4 Add the beans, spices and remaining ingredients to the sauce and cook for another 30 minutes. 5 Arrange the beans in previously prepared and sterilized jars, seal the jars, wrap them to cool slowly.