BEST BLACK BEANS
This simple black bean side dish works well with Mexican or Cuban meals.
Provided by Cameron
Categories Side Dish Beans and Peas
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.
Nutrition Facts : Calories 112 calories, Carbohydrate 20.8 g, Fat 0.4 g, Fiber 8.2 g, Protein 7.1 g, SaturatedFat 0.1 g, Sodium 510.1 mg, Sugar 0.8 g
CANNING BLACK BEANS
Home canned Black Beans are ready to go anytime a Mexican food craving hits!
Provided by Cery
Categories Pantry Staple
Number Of Ingredients 3
Steps:
- Pick through the beans and get rid of rocks and broken beans and beans with holes in them and rinse well under running water.
- Place rinsed beans in a large pot or gallon jar. Add1 tablespoon of baking soda.
- Add enough water to cover by 3 inches.
- Let soak for 10 to 12 hours.
- Prepare your jars and lids and keep them hot until needed. Check the air vent and overlock on the canner lid to make sure they are not blocked.
- Drain the beans and discard soaking water. Rinse under running water.
- Put the beans in a large pot, cover with water, and bring to a boil.
- Reduce heat to low, cover pot and simmer the beans for 30 minutes.
- Using your canning funnel, spoon the hot beans into hot jars, leaving 1 inch headspace. Do not pack them in tightly or shake them down. The beans will still expand a bit during processing.
- If you are adding salt, use ½ teaspoon in pints, ¾ teaspoon in 1 ½ pints and 1 teaspoon in quarts.
- Ladle the cooking liquid over beans leaving 1 inch headspace. Release the trapped air with a thin knife or bubble popper.
- Wipe the rim of the jar with a clean dry cloth or paper towel. Place lid. Screw rings on finger tight.
- Put proper amount of warm water in canner, adding a splash of white vinegar if you have hard water.
- Place jars in canner. Seal the canner lid and turn heat to high.
- Allow the canner to vent for the specified length of time for your canner.
- Now put the regulator on the air vent and bring it up to pressure. Once it has reached the required pressure, start your timer.
- Process pints at 10 pounds pressure for 75 minutes, process 1½ pints and quarts at 10 pounds pressure for 90 minutes.
- Don't forget to adjust the processing pressure for your altitude.
- When the processing time is up, turn off the heat and allow the pressure to return to zero.
- Once the pressure is zero, remove the regulator and wait another 5 to 10 minutes before unsealing the lid.
- Make sure the lid is facing away from you when you open the canner.
- After processing, remove the jars from the canner and allow to sit undisturbed for a minimum of 12 hours.
- After 12 hours, check the seals, wash and label the jars, and put them away.
Nutrition Facts : ServingSize 1 pint, Calories 225 kcal, Carbohydrate 40 g, Protein 15 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 15 g
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