Beans in Tomato Sauce

1. 1 Dried beanspack 500 g ≈ $1.90 120 g
2. 2 Canned tomatoespack 400 g ≈ $1.30 150 g
3. 3 Onions≈ $1.60 per kg 40 g
4. 4 Carrots≈ $1.50 per kg 30 g
5. 5 Sunflower oil 20 ml
6. 6 Sugar 8 g
7. 7 Salt 6 g
8. 8 Vinegar 9% 10 ml
9. 9 Bay leaves to taste
10. 10 Black peppercorns 2 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Sort 120 g beans, rinse, and soak in cold water (400 ml) for 8–10 hours, then drain.

2. Cook the beans in fresh water (500 ml) for 50–60 minutes until tender, adding 2 g salt 10 minutes before the end; drain in a sieve to yield about 300 g.

3. Finely chop the onion³ and grate the carrot⁴; fry in 20 ml oil for 8 minutes, then add 150 g tomatoes in their own juice, mash with a fork, and simmer for 10 minutes.

4. Add 4 g salt, 8 g sugar, the bay leaf, and peppercorns, then pour in 10 ml vinegar; add the beans and simmer for 10 minutes.

5. Sterilize a 0,5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 10 minutes, and boil the lid for 5 minutes.

6. Pack the hot beans and sauce into the jar, leaving 1 cm headspace, cover with the lid, and sterilize in a pot of hot water for 40 minutes from the moment it comes to a boil, then seal.

7. Cool the jar under a blanket; store only in the refrigerator or cellar at 0–6 °C for up to 1 month, do not keep it in a pantry at room temperature, and eat an opened jar within 5 days.