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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Mexican beans Recipe

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This recipe for Mexican beans is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds of black or pinto beans
1/4 tsp each of garlic powder, onion powder, and chili powder, plus 1/8 tsp of cumin, to each jar.
Add 1 can of tomato paste to the boiling liquid you are going to pour over the beans.
salt as needed
6 small onions, cut in half
water or broth as needed
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.

1/4 tsp each of garlic powder, onion powder, and chili powder, plus 1/8 tsp of cumin, and an onion to each jar.
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.
Personal Notes:
Personal Notes:
These are yummy popped right into a tortilla for bean burritoes or heated and mashed slightly to make “refried beans”

 

 

 

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