Beans in Tomato Sauce

1. 1 Dried beans包装 500 克 约等于 $1.90 120 克
2. 2 Canned tomatoes包装 400 克 约等于 $1.30 150 克
3. 3 Onions≈ $1.60 每千克 40 克
4. 4 Carrots≈ $1.50 每千克 30 克
5. 5 Sunflower oil 20 毫升
6. 6 Sugar 8 克
7. 7 Salt 6 克
8. 8 Vinegar 9% 10 毫升
9. 9 Bay leaves 按口味
10. 10 Black peppercorns 2 克

灰色的是盐、香料以及每罐用量不足30克的配料：这些家里通常都有，不计入罐子价格。用量30克及以上的糖、醋和油已计入价格。

做法

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.