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Ingredients
| black beans: 2 lbs |
| onions (chopped): 2 cups (chopped) |
| green bell pepper (chopped): 1 cup (chopped) |
| garlic (minced): 2 Tbl (chopped) |
| salt: 1 1/2 Tbl |
| ground cumin: 1 1/2 Tbl |
| fresh oregano (leaves): 1 Tbl |
| apple cider vinegar: 1/4 cup |
| salt pork (white bacon): 0.5 lb |
Home Canned Cuban Black Beans
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
90 min -
Servings
8 serving(s)
Tags
- Sort dry beans.
- Soak overnight in water.
- Drain beans, add new water covering by 2", and bring to a boil. When boiling begins, remove from heat and set aside.
- Saute onion, pepper,and garlic in olive oil until onion is glassy.
- Add remaining spices, salt and vinegar to the saute pot.
- Sterilize 8 pint Mason Jars.
- Add 1/4 cup of saute mixture to each jar.
- Chop Salt pork into small pieces, and divide into eight "piles".
- Put one "pile" of salt pork into each jar.
- Add 1 slightly heaping cup of black beans to each jar. This should leave about 1 1/2" headspace in jar. Do not overfill with beans. They expand a lot during processing. Overfilling will cause jars to leak in canner.
- Top off each jar with bean juice, leaving 3/4" headspace.
- Put of lids and process 1 hour 5 minutes at 10 psi.
- After processing, remove from heat and allow canner to return to ambient pressure of its own accord.
- Remove and cool jars.
- Needs to age a month or so to blend flavors. When serving, it is normal to add a bit of water, since water boils out during processing. Serve ladled over rice and add a dollop of sour cream.