Beans with mushrooms
Beans and mushrooms in tomato sauce can be a main dish during Lent, a base for soup, or an addition to meat and cabbage stews. I wanted a gently spicy flavor without hiding the mushrooms, so I kept the seasoning simple. Choose beans that soften while keeping their shape rather than turning mushy.
There is a lot of broth left after the mushrooms. I stewed potatoes on it. It turned out very tasty.
From this amount of food I got 10 half-liter jars and still have a little left to eat.
Soak the beans overnight and boil until tender. It is important not to overcook so that the grains remain intact.
Sort and wash the chanterelles
and chop finely. The size of the mushroom pieces after boiling should be comparable to beans.
Pour 1/3 glass of vegetable oil into a heavy-bottomed pan and add the mushrooms. They will immediately start releasing their juices. Cook for 40 minutes.
Wash the tomatoes. Cut out the stems. Peel the onion. Pass the tomatoes and onions through a meat grinder with a fine grid. Pour the remaining oil into a thick-bottomed pan, add the tomato-onion mixture and simmer on the stove. Fire is above average.
Let the sauce simmer for 40 minutes. After this, add salt, sugar, spices, finely grated garlic and tomato paste. Let it boil, taste and adjust to taste if necessary. You need to try the cooled product. Otherwise you can make a very big mistake. It’s also better not to pour out salt and sugar all at once. Depending on the original taste of the tomatoes, you may have to adjust the quantity.
Place boiled beans and mushrooms (without broth) into the prepared tomato sauce. Let it boil and simmer for 20 minutes. Finally, add vinegar and stir.
Fill dry, sterilized jars while hot and wrap in a blanket for a day.