Beans in tomato sauce with khmeli-suneli
Beans with vegetables are a regular part of our winter preserves. My husband particularly likes khmeli-suneli, and the whole family enjoys it with beans. Here is my version of beans in tomato sauce with this spice blend.
You need to try the sauce when it has cooled, otherwise you can very easily make a mistake. Hot sauce has a less intense flavor. Therefore, we take a little on a spoon, put it aside, wait until it cools down well, and only then evaluate the taste and, if necessary, add salt and sugar or other spices.
I use black-eyed peas for this recipe. They do not need soaking and cook in about an hour and a half. I put them on to cook before preparing the vegetables so they are ready when needed. If using another variety, cook it in advance.
Wash and prepare the vegetables, removing the tomato stems and any bruised or spoiled parts. Pass everything through a meat grinder or puree in a blender.
Pour the oil and chopped vegetables into a large saucepan. Turn on the stove over high heat and let it boil. Then reduce the heat to below medium so that a gentle simmer is maintained. Cook the sauce for 40 minutes.
After the allotted time, add salt, sugar and seasoning to the sauce, and add tomato paste. Let it boil again. At this point I taste it. If necessary, add salt or sugar.
When you are happy with the flavor, add the cooked beans and simmer for another 30 minutes. Fill sterilized jars, seal with sterilized lids, wrap in a blanket and leave to cool.
I keep these beans in my apartment all winter. Doesn't spoil.