Preserving recipe
Bean and Tomato Stew in a Jar
A simple ready meal with white beans, tomatoes, carrots and peppers. Flavourful, but not thickened.
60 min.
75 min.
16
8
Medium
Ingredients
- 1.4 kg dried white beans
- 1.5 kg chopped tomatoes
- 1 kg carrots
- 800 g peppers
- 500 g onions
- 300 g celery stalks
- 3 l vegetable stock
- 5 tsp salt
- 2 tsp black pepper
- 3 tsp sweet paprika
- 1 tsp cumin
- 2 bay leaves
Method
Cut the carrots, peppers, onions and celery into small pieces. Chop the tomatoes. Heat the vegetable stock in a large pot. Add the beans, tomatoes and vegetables and bring everything briefly to the boil. Do not purée and do not thicken.
Remove the bay leaves. Loosely fill the mixture into clean preserving jars and cover with hot liquid. Do not pack the jars too tightly and leave enough headspace.
Close the jars and process only in a Pressure Canner according to tested instructions for bean and vegetable mixed dishes, the correct jar size and the altitude of your location.
Heat thoroughly before serving. Add fresh herbs or a little oil only after opening.
Storage
Store in a cool, dark and dry place. Use only jars with an intact vacuum seal. Once opened, keep refrigerated and use within 24 hours.
Shelf life
Up to 12 months when processed cleanly, with an intact vacuum seal and stored in a cool, dark place.
Safety note
Beans and vegetables are low-acid foods, and this mixture must be treated as low-acid from a food safety perspective. Do not process in a water bath. Process only in a Pressure Canner. Do not add flour, starch, rice or pasta before canning. Discard any suspicious jars.