Canned Beans in Tomato Sauce

Rinse the beans thoroughly with cool water. Peel and wash the onion and carrots. Prepare a saucepan, a clean cloth towel, as well as a 0.5-liter jar with a canning lid and a sealing key. To ensure sterility and long-term storage of the preserve, hold the jar and lid in boiling water or steam them for 10-15 minutes.

Place the rinsed beans in a pot, cover them with water, and let them soak for 5-6 hours. After soaking, drain the water and add fresh water, ensuring it completely covers the legumes. Place the pot over medium heat, bring the water to a boil, and cook the beans for 25-30 minutes until par-cooked.

Grate the carrots using a Korean grater to achieve thin, attractive strips. Slice the onion into thin half-rings. Separate the parsley leaves from the stems and finely chop them.

Add the chopped carrots and onions to the pot with the par-cooked beans. Also, add the tomato paste and vegetable oil. Mix all ingredients thoroughly and reduce the heat to low. Simmer the mixture for 40-50 minutes until the beans and vegetables are completely tender, stirring occasionally to prevent sticking.

Add salt, sugar, black pepper, and chopped parsley to the pot with beans and vegetables, then pour in the vinegar. Mix all ingredients thoroughly and heat for another 10-15 minutes to allow the flavors to meld harmoniously. Remove the pot from the heat.

Carefully transfer the hot stewed beans with vegetables into a sterilized jar, seal tightly with a lid, and allow to cool. Store your flavorful preserve in a dark, cool place so it can be enjoyed for a long time.

Serve homemade beans with crispy toast or as a hearty side dish to your favorite meat entrees. Enjoy this versatile and delicious addition to any meal!