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Video: Bean Sauce With Tomato - Recipe With Photo Step By Step
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-11-26 18:59
Bean and tomato sauce - original in composition and delicate in taste, thick vegetarian (lean) sauce.
White beans - 100 g
Blanched tomatoes - 2 tablespoons
Vegetable oil - 2 tablespoons
Garlic - 1 clove
Salt, pepper, herbs - to taste
Soda - 1 pinch
Water - on demand
- 196 kcal
- 2 h. 5 min.
- 8 h.
- 10 hours 5 minutes
Photo of the finished dish
Step by step recipe with photo
Bean tomato sauce is the most beautiful when made with white beans. In this case, it will have an orangey-pinkish tint. Bean-tomato sauce made from beans of all other colors will be brownish or brownish, respectively.
An important point - tomato juice is not suitable for this sauce, you really need blanched tomatoes - either in your own juice, or canned tomatoes for pizza, or blanch and peel the tomato yourself. I tried to do it with tomato juice - firstly, it turns out too liquid, and secondly - too pale. If you're willing to put up with it, then of course do it with juice. I understand that with juice it is cheaper and easier. If desired, you can tint the bean and tomato sauce with tomato paste or ketchup, but in this case the taste is less delicate.
A green twig from a plant that may seem unfamiliar to many - savory is the perfect seasoning for legumes. But in general, in this sauce, the set of greens is absolutely arbitrary.
Soak the beans in plenty of cold water with a pinch of baking soda for 8 hours. After soaking, carefully drain the liquid and rinse the beans a couple more times until the water becomes clear.
Fill the beans with water from the top (you need to cover them at least on a finger) and cook for 2 hours from the moment of boiling. The beans should boil well and become completely soft. In no case do we add any other ingredients to it until the end of cooking!
We drain the liquid from the beans (leaving a small amount in reserve just in case), add vegetable oil, seasonings, blanched tomatoes and garlic pressed through a press.
Purée the bean sauce with tomato blender until completely homogeneous. If necessary, you can add a spoonful of water from boiling the beans until the sauce reaches the desired consistency. At the end of cooking, check the seasoning level.
You can use this bean sauce with almost anything, but, in my opinion, it goes best with boiled fish and boiled potatoes.
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