To prepare this dish, use white or colored beans. As you know, dry beans are very hard, so they must first be soaked in water overnight. After this, drain the water and boil the beans for 40 minutes. Pre-soaking reduces the cooking time by two or three times (depending on the type of legumes), and also prevents the beans from overcooking, that is, each bean remains intact.
While the beans are cooking, prepare the onions and carrots for sautéing. Cut the onion into cubes or half rings, but it is best to grate the carrots on a coarse grater. Heat vegetable oil in a frying pan and add onion to it. Fry it for five minutes and add carrots to it. Sauté the vegetables over medium heat for another 7–9 minutes. Don't forget to stir them otherwise they will burn.
Place the boiled beans in a colander. If you use tomato paste instead of tomato juice, do not pour out the broth from the beans, but dilute the tomato paste with it. Add vegetables to beans.
Add tomato juice and all the spices to the pan with the beans. Cinnamon, sugar and cloves will give the dish a unique taste and will not spoil it at all. Therefore, you should not neglect these spices. Place the pan with beans and vegetables on low heat and simmer for 20 minutes under the lid without active boiling.
Cooked beans are good hot on a cold winter day, and cold beans are good in the summer.
Beans are a healthy and nutritious dish, a source of vegetable protein and essential amino acids. In addition, cooking beans in a tomato will help diversify the table during fasting or a vegetarian diet. In this article we will tell you how to cook beans in tomato.
How to cook beans correctly?
- beans – 300-400 g;
- onion – 1 pc.;
- tomato paste – 3 tbsp. spoons;
- carrots – 1 pc.;
- garlic – 2-3 cloves.
Beans take a very long time to cook, so you can pre-soak them in cold water for several hours. You can leave it overnight. This allows the beans to soak in moisture and become softer, reducing cooking time. In any case, it is recommended to cook the beans for at least 1.5 hours.
At this time you need to prepare the onions and carrots. The onion is cut into small pieces, the carrots can be grated on a coarse grater. Cook the onion in a frying pan or in a saucepan until light golden brown, then add the carrots and fry for 3-5 minutes.
Then add tomato paste to the frying pan. If the paste is too thick, you can thin it with a little water. When the beans are cooked, you need to drain the water and put the beans in a frying pan with onions, carrots and tomato paste. Sauteed tomato paste can be replaced. Add finely chopped garlic and spices to taste, cover and simmer over low heat for 25-30 minutes. After half an hour, the beans stewed in tomato become soft and tender.
You can also add meat, such as pork, to the beans while stewing. Pork and beans will be an excellent hearty dish that does not require a side dish.
The nuances of cooking beans in tomato
Spices that go well with beans include celery and cumin seeds, basil and oregano.
In addition to cooking beans in tomato, there are other recipes for preparing this hearty and nutritious dish. You can add mushrooms or vegetables such as bell peppers, asparagus, broccoli, cauliflower to taste. Beans in tomato with mushrooms or with vegetables will be an excellent source of vegetable protein during fasting and will provide the body with essential amino acids, vitamins, microelements and dietary fiber.
On the European continent, beans began to be cultivated as a food product not so long ago. Until the 18th century, it was grown as an exotic flower. Now this wonderful plant of the legume family has become a frequent guest on the tables of vegetarians and fasting people - stewed beans with onions and carrots is an excellent alternative to animal protein.
Meat eaters also liked beans. Its neutral taste goes well with both chicken and pork. Different spices make a new dish every time. However, many housewives do not undertake to cook it, fearing difficulties with an unfamiliar product.
The main nuance of preparing delicious beans is long soaking and long pre-cooking. Almost any recipe involves these steps. Red grains require slightly longer processing than white grains; they are kept in water for at least 12 hours, and preferably a day.
Stewed beans in tomato sauce with various spices and meat is known in many national cuisines. For example, Georgian lobio or Mexican chili con carne. Spices, seasonings and aromatic herbs perfectly complement the taste of these hearty dishes.
Taste Info Second courses of vegetables
Ingredients
- Dry red beans beans – 300 g;
- Fresh carrots – 1 pc.;
- White onion – 1 pc.;
- Sweet pepper – 200 g;
- Fresh tomatoes – 300 g;
- Whole hot pepper – 1 pc.;
- Meat or vegetable broth - 1.5 l;
- Garlic – 2 cloves;
- Leaf parsley;
- Fresh laurel leaves;
- Salt, tomato paste, vegetable oil.
How to cook stewed beans in tomato sauce with carrots and onions
Rinse thoroughly and soak the red beans in cold water for at least 12 hours, preferably overnight. Then drain the water, rinse again and cook over low heat. You need to cook the beans for a long time, at least an hour, until soft. Add salt at the end.
Beans and vegetables can be cooked faster if you use canned beans in their own juice. It will only be enough to rinse it.
Peel the carrots and onions and chop them into neat pieces. 
Heat the oil in a heavy-bottomed saucepan or deep saucepan. Fry onions and carrots. 
Remove the stem and seeds from the sweet pepper and cut them into thin strips. 
Fry bell peppers along with carrots and onions. 
Peel the garlic, chop it in any way and add to the vegetables.
Wash the tomatoes well, remove the stem, make a cross-shaped cut on the skin and lower each one into boiling water for a minute. Remove the skin and cut the tomatoes into small pieces as in the photo. 
Transfer the chopped tomatoes to the frying vegetables, add a couple of tablespoons of tomato paste, salt, add broth and bring to a boil. 
Carefully wash the hot pepper, remove the stem and seeds, and cut into circles. If you want a spicier dish, you don’t need to remove the seeds, but if you add the whole fruit, the taste will be milder.
Rinse the finished beans and add them to the broth with vegetables, add hot pepper rings. Bring to a boil, reduce heat and simmer for 45-50 minutes. 
After about an hour, the delicious bean stew is ready. Serve it in deep soup bowls, sprinkled with parsley or cilantro with fresh bread.
This recipe is very similar to the Mexican national dish, chili con carne, but without the meat. For a more similar taste, add lime juice, ground coriander and sweet paprika pieces. 
To make dry beans soak faster, add regular baking soda to the water with them. This will cut the time by about half. For example, an hour will be enough for a white variety, and 4 hours for a red variety.
Bean grains, like all high-protein foods, do not last very long. The shelf life of beans is a little over a year, then the process of hydrolysis begins in the fruit and it loses its taste. Adding a clove of unpeeled garlic to the jar will help keep these legumes fresh a little longer.
The spice – asafoetida – can replace onions and garlic in the recipe. It promotes easy digestion of coarse bean fiber. For the specified amount of ingredients, 0.5 tsp will be enough.
Cooking beans, although not a quick process, is not at all difficult. Follow the instructions in the recipe exactly and everything will work out. Be sure to prepare this hearty and tasty dish for your loved ones.
Pour cold water over the beans and leave overnight to swell.
Cook the beans over low heat until tender (the cooking time for the beans depends on their type, mine took 1 hour). The beans should become soft, but at the same time retain their shape and not become overcooked. Place the cooked beans in a sieve and drain the water.
Peel the onions and carrots. Cut the onion into half rings, grate the carrots. Fry vegetables in vegetable oil until soft for 7-10 minutes, stirring occasionally, over low heat.
Pour 1 glass of water into the vegetables and tomato paste, add salt and pepper to taste. If the tomato sauce is very sour, you can add a little sugar. Simmer the tomato sauce covered over low heat for 5-7 minutes.
Then add the beans to the tomato sauce with the vegetables, add the garlic squeezed through the garlic press, stir and continue to simmer for 10 minutes, covered, over low heat.
Delicious, healthy beans cooked with vegetables in tomato sauce, served hot.
Bon appetit!