Dried black beans are an inexpensive and filling alternative or addition to meat, especially for Mexican dishes, but they require enough preparation that they are tough to use for a midweek meal. Although you can buy black beans in a can, Carolyn prefers the creamier texture and more flavorful taste of black beans when she has taken the time to prepare dried beans. By canning them herself, she can have black bean burritos any night of the week without sacrificing taste or texture.
MAKES: about 10 pint jars
INGREDIENTS:
- 4 quarts cold water
- 42⁄3 tablespoons canning or pickling salt
- 1 pound dried black beans
INSTRUCTIONS:
- In a large bowl or other container, combine the cold water and 3 tablespoons of the salt, stirring until completely dissolved. Add the beans, cover, and let soak overnight at room temperature.
- Rinse the beans well and drain. Place in an 8-quart stainless steel stockpot and add enough fresh water to cover the beans. Over medium-high heat, bring the mixture to a boil, then reduce the
heat and boil for 30 minutes. - Add ½ teaspoon salt to each hot pint jar or 1 teaspoon salt to each hot quart jar.
- Ladle the beans and cooking liquid into the jars, leaving 1-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process pint jars for 75 minutes and quart jars for 90 minutes at 11 pounds of pressure in a dial-gauge pressure canner or at 10 pounds of pressure in a weighted-gauge pressure canner.
- After the processing time is complete, remove the canner from the heat. Let the pressure return to zero before removing the jars from the canner. Let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
SERVING SUGGESTION:
- These beans are great for taco or burrito fillings, either used on their own or added to ground meat. They can also be puréed and seasoned for a healthy bean dip or thinned with vegetable stock for black bean soup.
