Ingredients:
1 pound (or slightly more) black beans or a mix of pinto and black beans, rinsed, picked over and soaked 8 hours or overnight
2 onions, peeled and small
5 small cloves garlic, minced
2 1/2 cups barbecue sauce (I used my favorite homemade Kansas City style sauce, but bottled sauce will do the job in a pinch.)
2-3 drops liquid smoke per pint jar
1/4-1/2 teaspoon ground chipotle powder per pint jar, to taste, or 1/2 of a fresh jalapeno, minced, per pint jar.
Cooking Instructions
After the beans have soaked overnight, drain and rinse them. What you see below is mixture of black beans and pinto beans that is approximately equal by weight.
**I read that you should add salt to the water when you SOAK; not when you cook!**
Boil your beans 30 minutes, cool (not completely)
Divide the beans between five clean pint jars. The beans should fill the jars about halfway. Divide the onions and minced garlic evenly between the jars.
Add the chipotle powder (or minced jalapenos) and liquid smoke to each jar.
Add 1/2 cup of barbecue sauce to each jar.
Then add clean, fresh water to the jars to within an inch of the top rim. Insert a chopstick to the bottom of the jar two or three times per jar to release any trapped air bubbles.
Adjust the liquid if needed to maintain one-inch of clearance from the upper rim. Wipe the rims, add new two-piece lids and process, according to your canners manufacturers recommendations, at 15 pounds of pressure for 90 minutes.
And now comes the tricky part. You have to wait at least two weeks for the beans to soak up the liquid in the jar. You could even wait four weeks for the ultimate experience, if you can stand it.
P.S. There was a really neat phenomenon that happened with these jars. Because you form a vacuum inside the jars (by design) when pressure canning, the liquid inside the jars can continue to boil long after theyre removed from the canner. One jars contents boiled for thirty-five minutes after it was sitting on the cooling rack! The Evil Genius assures me that this is perfectly normal and safe.
**Recipe courtesty of Foodie with Family**
1 pound (or slightly more) black beans or a mix of pinto and black beans, rinsed, picked over and soaked 8 hours or overnight
2 onions, peeled and small
5 small cloves garlic, minced
2 1/2 cups barbecue sauce (I used my favorite homemade Kansas City style sauce, but bottled sauce will do the job in a pinch.)
2-3 drops liquid smoke per pint jar
1/4-1/2 teaspoon ground chipotle powder per pint jar, to taste, or 1/2 of a fresh jalapeno, minced, per pint jar.
Cooking Instructions
After the beans have soaked overnight, drain and rinse them. What you see below is mixture of black beans and pinto beans that is approximately equal by weight.
**I read that you should add salt to the water when you SOAK; not when you cook!**
Boil your beans 30 minutes, cool (not completely)
Divide the beans between five clean pint jars. The beans should fill the jars about halfway. Divide the onions and minced garlic evenly between the jars.
Add the chipotle powder (or minced jalapenos) and liquid smoke to each jar.
Add 1/2 cup of barbecue sauce to each jar.
Then add clean, fresh water to the jars to within an inch of the top rim. Insert a chopstick to the bottom of the jar two or three times per jar to release any trapped air bubbles.
Adjust the liquid if needed to maintain one-inch of clearance from the upper rim. Wipe the rims, add new two-piece lids and process, according to your canners manufacturers recommendations, at 15 pounds of pressure for 90 minutes.
And now comes the tricky part. You have to wait at least two weeks for the beans to soak up the liquid in the jar. You could even wait four weeks for the ultimate experience, if you can stand it.
P.S. There was a really neat phenomenon that happened with these jars. Because you form a vacuum inside the jars (by design) when pressure canning, the liquid inside the jars can continue to boil long after theyre removed from the canner. One jars contents boiled for thirty-five minutes after it was sitting on the cooling rack! The Evil Genius assures me that this is perfectly normal and safe.
**Recipe courtesty of Foodie with Family**
