One of the things that we have been out of in our pantry is
Black Beans. I’ve actually been forced
to buy the grocery store canned variety, gasp! The crazy thing about beans is
they are under $2 per pound for dry beans and yet they cost $1.50 for a 11oz
can of the ready to eat variety!
If you haven’t figured it out by now, I like to can. I do think I save money but I also enjoy the
process. Most everything you need to preserve
beans you have on hand, in fact the beef broth and tomato sauce were home
canned earlier this year. The cilantro
and bell pepper came from our garden!
Canning Seasoned Black Beans
2 pounds dry black beans
1 medium diced onion
6 cloves diced garlic
1 cup diced green bell pepper
2 teaspoons beef bullion
2 teaspoons cumin powder
1 quart beef broth
20 ounces tomato sauce
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon lime juice
1 bunch chopped cilantro
Begin by sorting through the black beans for any stones or
things that don’t look like beans. In a
large pot cover the beans with about 2 inches of water and soak overnight. In
the morning, drain beans, rinse well.
In a skillet sauté onions and cook over medium heat until
they just start to brown. Add the garlic
and peppers and cook for about 2 more minutes.
In a large stock pot or I used my Instant Pot
add beans, sautéed vegetables broth, tomato sauce and seasonings. Bring to a boil, then turn down to
simmer. Simmer for about 30 minutes,
remember the beans will continue to cook when they are processed in the pressure
canner.
At the end of the 30 minutes add the lime juice and fresh
cilantro.
Use a funnel to spoon beans into sterilized Ball Pint Jars
leaving about 1” head space. Wipe down
the rim of your jars with vinegar to ensure a good seal on your jars. Add sterilized lids, finger tight. Place filled jars in a Pressure Canner. Process for
75 minutes at 10lbs of pressure.
Recipe Yields: 10 pints
What will we do with these?
They are great as a side dish to Mexican food, soups or made into
refried beans. You can’t home can
refried beans according to the USDA guidelines because the viscosity is too
thick to allow heat to sufficiently penetrate the interior.
They also brought wheat and barley, flour and roasted grain, beans and lentils, honey and curds, sheep, and cheese from cows’ milk for David and his people to eat. 2 Samuel 17:28-29
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