Sometimes as the weather gets cold during the winter new friends like Miranda, who lives in Montana, wakes to a 10 F morning, and probably can't wait to turn up the heat under the pressure canner. Last night we were talking about a black bean soup and today after a night of sorting and soaking Miranda put up some great bean soup.
From Miranda: The big thing is to taste the broth and be sure the flavor suits you before putting it in the jar. Make the recipe your own! Enjoy
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 stock
2 cups ham diced
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 pot, cover with cold water by 3 in. Add the onion cut in half. Bring to a boil, reduce heat, simmer for 30 min.
*Prepare jars for canning
*In another pot combine chicken stock, spices and vegetables. Allow to simmer for 5 minutes until heated thru.
*Strain beans, discard liquid and onion. Strain stock, reserve vegetable and stock.
* In a hot pint jar fill ¼ full of beans, add ¼ cup vegetables and ham add stock leaving 1 inch headspace. 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.
Makes about 6-7 pints or 3-4 quarts.