Homemade Beans In Tomato Sauce Recipes

Steps:

• Place beans in a large pot. Cover with water and stir in baking soda. Soak for 8 to 12 hours.
• Rinse beans and return to the pot. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer until beans are tender yet firm to the bite, about 25 minutes. Drain beans, reserving the water, and set aside.
• Heat the same pot over medium heat and add olive oil. Saute garlic and sage in the hot oil until fragrant, about 2 minutes. Add drained beans. Stir and let the beans absorb the aroma of the garlic and sage. Add tomato sauce. Gently stir and simmer until the beans are soft but not mushy, 10 to 15 minutes. Use reserved cooking water to keep the sauce from burning, but the sauce should be thick. Season with salt and pepper to taste. Serve warm.

Steps:

• Bring a pot of lightly-salted water to a boil; stir in the green beans and return to a boil. Reduce the heat to medium, and cook the green beans until just tender, about 8 minutes. Drain.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat; cook and stir the onion, 1 clove of garlic, and parsley in the hot oil until the onion is translucent, about 5 minutes. Stir in the tomatoes, wine vinegar, and cumin; bring the mixture to a boil, reduce heat to medium-low, and simmer for 30 minutes to thicken the sauce. Transfer the sauce to a bowl.
• In a clean skillet, heat 1 tablespoon of olive oil over medium-low heat; cook and stir 1 clove of chopped garlic in the hot oil until fragrant beginning to brown, 2 to 3 minutes. Return the cooked green beans to the skillet; cook and stir to reheat the beans and coat them with oil. Pour the sauce over the beans and stir to coat. Serve hot.

Steps:

• Place kidney beans in a large saucepan. Cover with water and soak for 8 hours, or overnight.
• Drain water from kidney beans. Pour in fresh water to cover by 1-inch; add 1 teaspoon salt.
• Cook beans over low heat for 2 hours. Remove from heat; drain excess water from pan until it just covers beans.
• Stir in tomato paste, brown sugar, vinegar, cornmeal, remaining 1 teaspoon salt, cumin, hot paprika, and ginger to beans. Mix well.
• Cook bean mixture over low heat for 2 hours. Stir to loosen any beans on the bottom of the pan. Continue to cook over low heat until bean mixture has reduced and thickened, about 2 hours more.

Steps:

• PREP - After chopping the Carrot, Celery & Tomato, Heat the Olive / Rapeseed oil in a small pan. ENSURE HEAT IS ON LOW Then add the Carrot & Celery and cook until soft (about 5 mins) occasionally stirring around the pan
• Once the Carrot & Celery are soft add the Tomato & drained Haricot Beans and mix all of it up in the pan, cooking for a further 3-4 mins. Then add the Paprika, Worcestershire Sauce & Tomato Puree and stir in well.
• Add the Boiling Water and stir everything in the pan. Cover and simmer for a further 5-7 mins. Once it starts to bubble, stir around until it becomes thick & saucy, Then Serve

Steps:

• Heat oil in a skillet over medium heat. Cook garlic in the hot oil until golden, about 5 minutes. Stir beans into the oil; season with salt. Cook and stir the beans until hot, about 5 minutes. Stir tomatoes into the beans; cook and stir until the tomatoes soften, about 5 minutes more.
• Pour broth over the beans mixture; stir. Cook the mixture at a simmer until the liquid reduced in volume by about half, about 15 minutes. Season with pepper.