Home Canned Cuban Black Beans

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 2 lbs dried black beans
• 2 cups onions, chopped
• 1 cup bell pepper, chopped
• 6 teaspoons garlic, chopped
• 1 1/2 tablespoons salt
• 1 1/2 tablespoons ground cumin
• 1 tablespoon oregano
• 1/4 cup cider vinegar
• 1/2 lb salt lamb

Recipe

• 1 sort dry beans.
• 2 soak overnight in water.
• 3 drain beans, add new water covering by 2", and bring to a boil. when boiling begins, remove from heat and set aside.
• 4 saute onion, pepper,and garlic in olive oil until onion is glassy.
• 5 add remaining spices, salt and vinegar to the saute pot.
• 6 sterilize 8 pint mason jars.
• 7 add 1/4 cup of saute mixture to each jar.
• 8 chop salt lamb into small pieces, and divide into eight "piles".
• 9 put one "pile" of salt lamb into each jar.
• 10 add 1 slightly heaping cup of black beans to each jar. this should leave about 1 1/2" headspace in jar. do not overfill with beans. they expand a lot during processing. overfilling will cause jars to leak in canner.
• 11 top off each jar with bean juice, leaving 3/4" headspace.
• 12 put of lids and process 1 hour 5 minutes at 10 psi.
• 13 after processing, remove from heat and allow canner to return to ambient pressure of its own accord.
• 14 remove and cool jars.
• 15 needs to age a month or so to blend flavors. when serving, it is normal to add a bit of water, since water boils out during processing. serve ladled over rice and add a dollop of sour cream.