- Beans - 1 Kilogram
- Pomiory - 3 Kilogram
- Black pepper (peas) - 1 teaspoon
- Fragrant pepper - 1 teaspoon
- Leprovy leaf - 3-4 pieces
- Chili pepper (optional) - 1/2 Pieces
- Salt - 1 st. a spoon
- Sugar - 2 Art. spoons
In order to cook the beans in tomato for the winter according to the classic recipe, you first need to soak the beans for the night. And then to prepare the beans for sipping into cans should be as follows: 1. Boil the beans for the night, cook until cooked in salted water. 2. Remove the skins from the tomato. To do this, roll them with boiling water or for a couple of minutes, hold in boiling water. Then scroll in the meat grinder. 3. In tomatoes, add seasonings, sugar, salt. Stir and boil. They cook about 30 minutes. 4. In a saucepan with boiled tomatoes, add the beans, mix and cook all together for another 10 minutes. 5. While the tomatoes and beans are cooked, prepare the cans, sterilize them. Lay out our brew on the cans, roll up, then turn the jars overnight for a blanket, and cover the top with one more. Beans in tomato are ready for winter! Bon Appetit! :) You should get 4.5 liters. Store in a cool, dark place.
Servings: 18