Beans can not only be boiled or stewed but also baked. According to this recipe, the beans are first boiled and then baked in tomato sauce. The dish turns out to be bright and satisfying. Suitable for lean and vegetarian menus.

Summary

Ingredients

• White beans – 200 g
• Bulb onions – 2 pcs. (200 g)
• Carrots – 1 pc. (100 g)
• Tomato paste – 1 tbsp
• Garlic – 1 clove
• Ground paprika – 1 teaspoon
• Vegetable oil – 2 tbsp
• Salt to taste
• Freshly ground black pepper – to taste

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Instructions

1. Preparing the ingredients. Pre-fill the beans with water and leave in the refrigerator for 8 hours (preferably overnight).

   

2. Drain the beans. We wash the beans and fill them with clean water. For the specified amount of beans, you will need at least 1 liter of water.
3. Cook the beans over medium heat until tender, about 1 hour. At the end of cooking, add salt to taste and stir. Do not pour out the bean broth – it will come in handy a little later.
4. Peel the onions and carrots. Cut the onion into medium-sized cubes. Rub the carrots on a coarse grater.
5. In a preheated frying pan in vegetable oil, sauté the onions and carrots over low heat for about 10 minutes.
6. Peel and chop the garlic.
7. Then add tomato paste, chopped garlic freshly ground black pepper, and paprika to the onions and carrots. Salt a little.
8. Mix and pour in 200 ml of the hot bean broth.

   

9. Simmer for another 5 minutes over low heat.
10. We turn on the oven to heat up to 190 degrees.
    Put the boiled beans in a baking dish, put the tomato sauce on top.
11. Fill the beans with the sauce with the bean broth so that it covers the contents of the form by about 1 cm. Stir. We send it to the preheated oven for 1 hour.
12. Put the beans baked with tomato sauce on a plate and serve.

Enjoy your meal!