Basic Pork and Beans II Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 pounds of dried beans
1-2 pounds of ham, salt pork or bacon
salt as needed
6 small onions, cut in half
12 bay leaves
water or broth as needed
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Directions: |
Directions:Rinse and sort dried beans, then soak them in hot water for at least 2 hours. Overnight is better, if you have time.
Discard the soaking water, then bring to a boil in fresh water or broth.
Drain the beans again, this time reserving the cooking water.
Distribute the pork evenly across sanitized pint jars.
Top the meat with soaked beans, filling each jar no more than 2/3 full.
Add to each jar a pinch of salt, 2 bay leaves and an onion.
In the bean pot, bring 6 cups of the reserved liquid (topping up with water to get to the proper amount if necessary) to a boil.
Ladle the hot liquid over the beans, leaving 1-1/2 inches of headspace. The beans must be totally covered with liquid and there must be room for them to expand.
Lid the jars and process in a pressure canner for 75 minutes for pints, 90 minutes for quarts, at 10 pounds of pressure, adjusting for altitude. |
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Personal
Notes: |
Personal
Notes: After the canning recipe, read on for some variations on the basic recipe. This recipe has worked on any type of bean I’ve tried it with, including pinto, navy, black, red kidney, white kidney, chick peas (garbanzos), and black-eyed peas. Adjust the meat you add according to what will blend nicely with your bean of choice, as well as how you intend to use the beans in the future.
BBQ Beans: Use any type of beans. Replace half of the boiling liquid with tomato juice and add 1 tsp of liquid smoke, 1 tbsp of dry mustard powder and 1 tbsp of white vinegar. Top the contents of each jar with a tbsp of brown or Muscovado sugar
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