Happy Memorial Day! For various reasons including the weather, my birthday, “school is out of summer”, etc., May has always been my favorite month. Fortunately, living in a new state and city during the month of May has proved just as favorable. When I moved to New Hampshire a month ago I was told “fully enjoy the next 3 weeks as the Seacoast region after Memorial Day gets a bit wild”. I now hear that and think, “More wild than April? Oh boy! This could get unhealthy!” What weekend festivities do you all have in store for the holiday? The weather in Portsmouth is forecasted to be 75F on Monday, and as I’ve quickly learned during my limited time here, as soon as temperatures sustain above 70F, playing hooky and beach days are in order. I plan on spending they day BBQ hopping, birthday celebrating, and hopefully donning a pair of short shorts and sunglasses!
Not that today’s recipe has much to do with Memorial Day, but putting up beans is always exciting right!? It’s been a few months since I’ve pulled out the good ol’ pressure canner and honestly I can’t imagine a point at which I will feel totally comfortable building a preserved food bomb in my kitchen. These pressure canned cuban style black beans are a great pantry staple for quick use in any black bean soup or rice and bean recipe. So good and so flavorful! Enjoy and have a great holiday weekend!
- 1 lb dried black beans
- 1-1/4 cup diced white onion
- 1-1/4 cup diced green pepper
- 5 half or small bay leaves
- 5 tsp sea/pickling salt
- 1-1/4 tsp dried oregano
- 2-1/2 tsp garlic salt
- hot sauce
- 5 tsp red wine vinegar
- In a large bowl or pot, rehydrate your beans by soaking them for 12 hours in water.
- Rinse and drain then set aside.
- To each pint jar add: 2/3 cup of beans, 1/4 cup onion, 1/4 cup green pepper, 1 tsp salt, 1/2 tsp garlic salt, 1/4 tsp oregano, 1 tsp vinegar, a dash of hot sauce.
- Top off each jar with boiling water leaving a 3/4' inch headspace. Remove air bubbles. Wipe rims, apply lids and rings (finger tight).
- Following YOUR pressure canner's step-by-step instructions (this is important) process jars at 11lbs for 75 minutes.
- Turn off heat, let pressure subside, remove canner lid and remove jars from pressure-canner, let jars cool on folded towel for 8-12 hours.
It's important that you occasionally oil your pressure canner's rubber seal. I typically just use a bit of olive oil on a towel to lubricate it before each use.