White Beans with Vegetables in Tomato Sauce

1. 1 Dried beanspack 500 g ≈ $1.90 90 g
2. 2 Tomatoes≈ $4.67 per kg 150 g
3. 3 Bell peppers≈ $6.00 per kg 60 g
4. 4 Carrots≈ $1.50 per kg 60 g
5. 5 Onions≈ $1.60 per kg 50 g
6. 6 Sunflower oilpack 900 ml ≈ $3.50 30 ml
7. 7 Sugar 10 g
8. 8 Salt 8 g
9. 9 Vinegar 9% 15 ml
10. 10 Ground black pepper to taste

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. Rinse the beans, cover with cold water (about 400 ml), and leave for 8 hours. Drain, cover with fresh water, and cook for 50–60 minutes until tender, adding 2 g salt at the end.

2. Sterilize a 0,5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

3. Blend the tomatoes². Dice the pepper, grate the carrot⁴, and finely chop the onion⁵.

4. Heat the oil in a saucepan, fry the onion⁵ and carrot⁴ for 5 minutes, add the pepper and tomato² puree, and simmer for 15 minutes.

5. Add the beans, remaining salt, sugar, and black pepper, and simmer for 10 minutes. Pour in the vinegar and heat through for 1 minute.

6. Pack the hot mixture into the jar up to the rim, cover with the lid, and sterilize in a saucepan of hot water for 20 minutes from the moment it comes to a boil. Beans are low-acid, so the time is longer than usual.

7. Seal and cool 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. Beans are low-acid and there is little vinegar in the jar, so do not keep them warm. Eat an opened jar within 5 days.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.