Ingredients: |
Ingredients: 1 c. baby lima beans, dry
1 c. large lima beans, dry
2 c. kidney beans, dry
2 c. great northern beans, dry
2 c. anasazi beans or pinto beans, dry
4 ham hocks
4 cloves of garlic
2 c. onions, chopped
1 large can of V8 juice
6 c. bean liquor (juice from boiling the beans)
1 c. sugar
1 1/2 c. brown sugar
4 T. Worcestershire sauce
1/2 tsp. ground cloves
1/2 tsp. allspice
1/2 tsp. mace
2 T. salt
1 tsp. cayenne
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Directions: |
Directions:In a large bowl, mix together all the dry beans. In a pressure cooker, put 2 cups of mixed beans along with 6 cups of water and one ham hock. Pressure cook for 5 minutes and let the pot pressure down. The beans should still be firm. Strain off the bean liquor and reserve it for later. Put the ham hock aside and place the beans in clean pint sized canning jars so that the beans fill 2/3 of the jar. DO NOT OVERFILL THE JARS!Repeat this process 4 times until all the beans have been pressure cooked and placed in jars.
Take any meat off the ham hocks and dice it up. Portion out the meat evenly between the jars. In a pot, combine the remaining ingredients and heat to boiling. Fill the jars with the sauce leaving 1 inch head space. The beans will expand while cooking so leave enough room. Wipe the jar rims and cover with hot lids and rings.
Pressure can the jars for 75 minutes at the appropriate pressure for your altitude. Colorado pressure is 15 pounds. Yields approximately 16 pints. |
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