Home Canned Cuban Black Beans

Recipe by gahboo
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
YIELD: 8 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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