|Seasoned Black Beans|
My favorite canning recipe!
To start, I sorted, rinsed and soaked three pounds of black beans. I let them soak in cold water on the counter overnight.
|Aren't they so pretty?|
The next morning, I got everything ready to go. I started by putting the broth for the beans on the stove to bring it to a boil. For one batch of broth, I used two 32 oz. cartons of beef broth, 1/2 teaspoon cumin, 1/4 teaspoon garlic salt, 1/4 teaspoon onion powder, and 1/4 teaspoon seasoned salt. Depending on the amount of beans you use, this broth recipe may need to be multiplied. I can't remember how many times I multiplied my broth. It was either three or four.
Once this was heating, I got my canner and lids and rings ready. I still heat my rings since I didn't have much luck with my jars sealing when I didn't heat them.
Next, I filled my pint jars with one cup of soaked beans. For quart jars, use two cups of beans.
When the broth was at a boil, I filled the jars to one inch head space.
Air pockets were removed and the rims were wiped clean before being sealed and placed in the warming canner. Pints were processed for 75 minutes at 10 psi. Quarts would be 90 mins at 10 psi in my area. Be sure to use proper pressure for your elevation.
This is the first batch just out of the canner! I was so worried I wouldn't like them, but boy was I wrong!
We used one jar to make black bean burritos for lunch. (One jar made three small burritos.) That was my whole purpose in making the beans to begin with. I couldn't be more pleased with the results! In a small processor, dump one jar of drained beans that have been heated. Drizzle in a small amount of olive oil. Process to desired consistency. Mmmm!
I hope you have a chance to try to the beans! If so, let me know what you think! Feel free to let me know your favorite way to use your black beans in the comments!
Seasoned Black Beans Broth Recipe
2- 32 oz cartons beef broth
1/2 teaspoon cumin
1/4 teaspoon onion powder
1/4 teaspoon garlic salt
1/4 teaspoon seasoned salt
Place broth in a large stock pot and add seasonings. Bring to a boil. Add boiling broth to 1 cup soaked beans for pints or 2 cups of soaked beans for quarts leaving one inch head space. Process beans in a pressure canner. Pints should be processed for 75 minutes and quarts for 90 minutes at 10 psi. Be sure to adjust for your altitude. Multiply broth as many times as needed for your amount of beans.
*To ensure safe canning, always follow safe canning guidelines issued by the USDA.
Until we meet again, may you be blessed!