Black Bean Soup

Hey hey this was my second Pressure canning project.....and I yes tweaked it again...It is a constant with me I always like to do it with my lies and tastes...This is the great thing about anything canned. You can add or take out what you want to suit you....Love!

This little picture is of my stuff all ready to be put in the jars when my broth is nice and hot. I will warn the beans up so they are hot when they go in the hot jars...It is all about hot when Pressure Canning.

I boil the onion, stock and spices for about 30 minutes alone first then add the bean the last 5 minutes before I stuff it in the hot jars.....I always soak the beans overnight and clean the dirt and stuff off them...do not think I have not found gravel in the beans before....

Here are the jars all filled waiting for the hot broth....Now you can use chicken broth or beef broth or just vegetable broth or just hot water and it will makes its own flavor depending on the spices and stuff you add...get creative....

All done how fun............................

 So from Miranda to Cindy  to me....and I do tweak it a bit to suit my taste...


Black Bean Soup

1 lb. bag of dried black beans
2 med. Onions, one halved and one finely diced.
4 carrots diced
3-4 cloves garlic, minced
1 pablano pepper seeded and diced or any spicy pepper you like (optional)
2 ½ quarts of chicken,beef or vegetable (your taste here) stock
2 cups ham diced (I go to the butcher and have him cut me a chunk)
2 tsp. ground cumin
3 tsp. kosher salt (adjust to taste)
1 ½ tsp. fresh ground black pepper
½ tsp. cayenne pepper (optional)
2 tsp. Mexican Oregano


*Sort, and wash beans. Soak overnight in bowl with enough water to cover by 3 in.
*Drain, rinse and put in a colander to rinse and set aside
*In a pot combine stock of choice, spices.  Allow to simmer for 5 minutes until heated thru. Add the onion cut in half. Bring to a boil, reduce heat, simmer for 30 min.
* Add the beans the last 5 minutes.
* I chop and set my vegetables in bowls to add variety to each jar or the same but I feel the pressure canner cooks my veggies enough and the flavor gets richer with time. So I pack them raw. (Like the picture)
*Prepare jars for canning

* In a hot pint jar fill ¼ full of beans (use a slotted spoon they are still in the hot liquid), add ¼ cup vegetables and ham add stock leaving 1 inch head space. Remove air bubbles adjust level to 1 inch, wipe rim and add hot lid.
Pressure can pints for 75 minutes, quarts for 90 min. at 10 lbs. or on 11 on dial gauge.