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Beans in Tomato Sauce with Vegetables
Instructions
Soak the beans overnight in plenty of cold water – they will swell to 2–3 times their size. In the morning, rinse them and boil until semi-cooked for 30–40 minutes (depending on the variety). Add salt 10 minutes before the end of cooking – salting at the start makes the beans tough.
Chop the onion into small cubes of 4–5 mm. Grate the carrot coarsely – it will give the finished dish a lovely orange colour and sweetness.
Fry the onion in vegetable oil for 5–7 minutes until translucent and lightly golden – it is the caramelised onion that gives a deep flavour.
Add the grated carrot to the onion and fry together for another 5–7 minutes until semi-cooked. The carrot should turn soft and caramelise slightly.
Add the boiled beans to the vegetables and stir gently with a silicone spatula – so as not to damage the structure of the beans.
Dissolve the tomato paste in a cup of boiled water until smooth, then add the pepper mix, bay leaf and allspice peas. Pour the sauce over the beans and simmer for 15–20 minutes over low heat until fully cooked and the desired thickness is reached.
The beans in tomato sauce with vegetables are ready! Serve hot as a dish in its own right or as a side for meat or fish.
Tips
- 1
You can use canned beans – this cuts the cooking time to 25 minutes (with no need to boil the beans beforehand).
- 2
Replace the tomato paste with a cup of tomato juice or 4–5 fresh tomatoes with the skins removed for a more "summery" flavour.
- 3
Add finely chopped garlic (2 cloves) 5 minutes before the end for a bright aroma. Georgian lobio is made on a similar principle.
- 4
Serve hot or cold – it is delicious either way. Cold beans in tomato make an excellent appetizer.
FAQ
Which beans are best to use? +
White beans (more tender and neutral in flavour), red beans (give a bright maroon colour and a more "meaty" character), speckled or yellow beans (a decorative option), black beans (an exotic Mexican option). Each variety gives the dish its own character: white is universal, red is rich, speckled is a "summery" mix. For the classic Soviet version, use white beans. You can mix 2–3 kinds in equal proportions for an interesting colourful dish. Only chickpeas or lentils cannot be substituted – they have a completely different texture.
How long does the finished dish keep? +
In the refrigerator, in a tightly closed container, up to 4 days. On the second day the flavour becomes deeper and richer – the beans soak up the tomato sauce completely. Reheat in a frying pan with a couple of spoonfuls of water, or in the microwave. On the third day the flavour is even better. You can also freeze it – beans cope well with freezing and keep for up to 3 months. After thawing, stir gently and warm through.
Can the cooked beans be frozen? +
Yes, beans in tomato sauce cope very well with freezing and keep for up to 3 months in tightly closed containers or zip-lock bags. Freeze them in portions of 200–300 g – it is convenient to take out exactly as much as you need. After thawing, the texture is almost the same as fresh. Thaw overnight in the refrigerator or in the microwave. Before serving, warm them in a frying pan with a couple of spoonfuls of water – the freshness will return. You can use them as a ready-to-eat "home-made preserve".
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