Beans in Tomato Sauce

1. 1 Dried beansупаковка 500 г ≈ $1.90 120 г
2. 2 Canned tomatoesупаковка 400 г ≈ $1.30 150 г
3. 3 Onions≈ $1.60 за кг 40 г
4. 4 Carrots≈ $1.50 за кг 30 г
5. 5 Sunflower oil 20 мл
6. 6 Sugar 8 г
7. 7 Salt 6 г
8. 8 Vinegar 9% 10 мл
9. 9 Bay leaves за смаком
10. 10 Black peppercorns 2 г

Сірим позначено сіль, спеції та те, чого в банку йде менше 30 г: це зазвичай є вдома, у ціну банки не входить. Цукор, оцет і олію від 30 г у ціні враховано.

Спосіб приготування

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.