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
Black Bean Soup
- 1 lb. bag of dried black beans
- 2 pc. Onions, one halved and one finely diced.
- 4 pc. carrots diced
- 3-4 cloves garlic, minced
- 1 pc. pablano pepper seeded and diced or any spicy pepper you like (optional)
- 2 1/2 quarts chicken stock
- 2 cups ham diced
- 2 tsp. ground cumin
- 3 tsp. kosher salt (adjust to taste)
- 1 1/2 tsp. fresh ground black pepper
- 1/2 tsp. 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.