Black Bean Salsa Soup
Recipe was more of an irish potato and the one she made recently which has the flavors of mexico and great spices all the way through it.
Prep Time 10 mins
Cook Time 1 d 1 hr
Total Time 1 d 1 hr 10 mins
Course Soup
Cuisine Mexican
- 1 pound dried black beans
- 1 pint homemade salsa ( I used the zucchini salsa)
- 1 pc. onion chopped (I used dried onions)
- Broth (beef, chicken, veggie)
- cumin
Filling the jars:
In each pint jar, put 1 cups beans, 1/4 cup salsa, 3 T chopped onions and a pinch of cumin. You don't want more than 1/2 full of beans to allow for expansion. Fill up to 1" headspace with your hot broth. Remove air bubbles with your rubber spatula or chopsticks and refill if necessary.
Taking a clean damp papertowel, wipe the rims of the jars removing any food particles that would interfere with a good seal for your lids.
Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Processing:
Make sure your canning water has come to a simmer and place the jars in the pressure canner. Lock the lid and turn up the heat bring the canner to a boil.
Vent steam for 10 minutes and then close the vent by adding the weighted gauge or pressure regulator (for dial gauge canner). Process pints for 75 minutes and quarts for 90 minutes at 10 lbs of pressure (11 lbs for dial gauge canner). Adjust pressure for altitude.
When complete turn off the heat and let pressure return to zero naturally. If you have a lid lock you will want to wait till the lock drops. Wait two minutes longer and remove the weighted gauge or pressure regulator.
Remove canner lid. Wait 10 minutes then remove jars and place on dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
Keyword Dayna's Black Bean Salsa Soup