I canned 14 pints of baked beans yesterday. It might be a while before I actually try them but hopefully it is a good recipe... 2 lbs. Dried Peruano, Pinto or Black Beans 4 cups water 3 T. Dark Molasses 1 T. White Vinegar 2 t. kosher salt 3/4 t. dry mustard 1 cup light brown sugar 1 medium red onion, chopped Add dry beans to dutch oven and add 8 cups of water to cover. Cook on high till the beans comes to a boil for about two minutes and turn off the heat, cover and let the beans sit in the pot covered for 30 to 45 minutes. Once the beans have sat they will have absorbed a lot of the water. Drain the beans through a colandar and then add 8 cups of fresh water and add the red onion. Cook the beans again for 15 minutes at a full boil. In the meantime, in another saucepan mix 4 cups of water, molasses, vinegar, salt, mustard, and brown sugar, cook to get a slow boil. The mixture should taste like a sweet barbecue sauce without the thickness. Prepare 6 pint jars. Using a slotted spoon fill the jars 3/4 full of the beans and onion mixture. Once all the jars are filled ladle the sweet barbecue sauce into the jars leaving 1" head space to leave room for expansion. Process the jars in a pressure canner at 11 pounds of pressure for 75 minutes.
Posted on: Sun, 14 Jul 2013 13:07:43 +0000
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