Seasoned/Mexican Black Beans Canning Recipe needed

[Living the Simple Life]

Does anyone have a recipe for canning seasoned black beans? I love the ones I can get at the store around Cinco de Mayo. I find lots of recipes for just plain black beans, but none for canning black beans already seasoned.

 

[freemotion]

Well, my SIL is not Mexican but half Puerto Rican. She seasons black beans with onion, garlic, salt, and pepper. You can also use any type of hot peppers if you want them spicy. I just made three jars (almost two quarts each) of fermented black beans seasoned as above and mashed for use in burritoes and nachos....YUM!

 

[i_am2bz]

Well, my SIL is not Mexican but half Puerto Rican. She seasons black beans with onion, garlic, salt, and pepper. You can also use any type of hot peppers if you want them spicy. I just made three jars (almost two quarts each) of fermented black beans seasoned as above and mashed for use in burritoes and nachos....YUM!

(Apologies in advance for hijacking thread... )

...Could you post your recipe somewhere, free?

 

[freemotion]

It is somewhere in the fermenting thread....I think.....I'll go look.

eta: Can't find it! Just references to it....hmmmm.....does anyone remember where I might have posted that? OH....maybe my food journal! (runs off to look again.)

 

[freemotion]

My favorite is bean paste, which is a dip kind of like re-fried beans but without the fat. I am not opposed to lard (pork fat rules!) but I like the bean paste better. You just cook up some beans with onions and garlic and mash 'em up and serve in burritoes or with nachos as a dip. We had some for supper tonight with tortilla chips with melted cheddar, salsa all from the garden, and strained goat kefir flavored with garden herbs....I usually use sour cream, but recently discovered that strained kefir is a perfect substitute.

Here is what I did...I always double or triple this, but I will give you the one-bag version:

You will need....

One pound of dry black beans
One medium onion
2-3...or 5 or 9......cloves of garlic

Pick through the beans to sort out any debris or small pebbles. Soak the beans for 12 to 24 hours in a gallon of filtered water to which you have added a glug of whey or lemon juice or apple cider vinegar. This will make the beans much more digestible. Don't use the "quick soak" method that will likely be listed on the intructions on the bag.

Rinse the beans, and put in a crock pot on low overnight with enough water to cover by at least a half inch. Add the diced onion and garlic. NO SALT yet!

In the morning, drain any excess liquid, reserving a cup or two just in case. Run the beans and onions/garlic through a food processor or mash with a potato masher, as smooth or as chunky as you like. Add some of the reserved liquid to get a consistancy that you will like. Think dip.

That's it! Simple, simple, simple.....and cheap! And nutritious!

Serve it as a dip by itself, with grated cheese on top, hot, in burritoes or tacos, with nachos, etc. Include anything you like to go with these items....diced tomatoes, salsa, sour cream, guacamole, cooked sausage, etc.

You can freeze or refrigerate leftovers. I ferment it for longer storage in the fridge and a slight sour flavor that I like, and increasing the nutrient density and the digestibility....no acid reflux after a meal with fermented foods. You can ferment the salsa, too. If this intrigues you, check out the thread on fermenting.

Then I pack it in jars with LOTS of head space....3-4 inches, as it can really rise up....and add a glug of whey when I mash or blend it. Then I let it sit, covered, at room temp for 2-3 days. 3 days if the temps are in the 70's F and less if hotter. Then repack into appropriately sized jars if desired and put in the fridge indefinitely. You can also just mash up a jar of the seasoned beans and use these, unfermented, in the same way. There. No so much of a hijack now!

eta: If I remember, I heavily salt the surface to help prevent mold. Forgot this time. Just scraped it off. What is underneath is still perfectly good, but once it molds, it will probably mold again, so scraping before using each time will be in order. No problem, as we eat it up pretty quickly in the summer when we don't want to heat up the kitchen by cooking and there are lots of fresh tomatoes to eat with this.

 

[i_am2bz]

Thanks for all the running around to find this for me, free!!

I have to spend more time in the Fermenting thread, I've "dipped my toe" in it but need to get more serious about it.... :/