The beans in the tomato can be used for a separate additive, as well as an important element for borsch.
The beans in the tomato are a very hearty and simple dish. What is important, it is suitable for those people who keep the post, and vegans (strict vegetarians). The beans contains substances leading to fermentation in the intestines, a small secret: the more often you change the water when soaking, the less they will remain in the finished beans.
Beans in tomato: recipe
You will need:
- Beans - 0.5 kg
- Carrots-2-3 pcs.
- Onions - 1 pc
- Vegetable oil - 1 tbsp. l.
- Tomato paste-1-2 tbsp. l.
- Greens (dill, parsley, cilantro) to taste
- Spices: salt, black pepper, zaira, dried garlic everything is 0.5 tsp.
- Hot water - 0.7 l
- Rinse the beans. Pour hot water 3 cm above the layer of beans and leave for 8-10 hours.
- If you want the process to take 4-5 hours, add 1 tsp of baking soda to the water (so the beans swell faster).
- Grind the carrots on a coarse grater.
- Grind the onion (you can use Berner's grater).
- Pour vegetable oil into the stewpan and heat it to a temperature of 160 ° C.
- Add chopped onion to the clock and pass it until golden.
- Add chopped carrots to the onion and continue to simmer until a characteristic yellow color appears (carrots should let the juice).
- Add tomato paste to the onion and carrots and put out a little.
- Pour half the hot water and continue the extinguishing.
- Jerk the beans from the water and rinse.
- Pour the beans to the stewpan and add the remaining water and spices.
- Stew all about one hour.
- Fifteen minutes before the end of the extinguishing, add chopped greens.
You can serve beans as an independent dish, cold or hot. Or as a side dish for meat dishes.
Video: Basols in tomato
