How to Can Beans and Eat Them for Breakfast

Posted by: on Feb 2, 2014 | 4 Comments

snowonancockcreekOne of the things I love about Sundays is the endless potential for projects. I don’t even have to pick one project. I can spend all day Sunday working in the kitchen, sewing, reading, and writing. There is nowhere to go and I don’t have to change out of my pajamas.

This is especially the case in winter when I’m not tempted to be outside or on the water. The last few weeks have been particularly cold and snowy on the Shore, a phenomenon the South is not equipped to deal with quickly. We’ve had two snow days (bonus Sundays?) in the last two weeks. We had 6 inches of snow on Tuesday night into Wednesday this week. And the week before (also Wednesday) we had 4 or 5 inches. Today most of the snow is melted and the temperatures are back in the 50s. But I’m still feeling the pajamas and projects: canning, quilting, and blogging. Maybe I’ll add a walk through town in there too.

My husband and I often spend Sundays making meals for the week ahead. Cooking at home makes it easier to eat healthy and ultimately costs less than eating out. Mexican food is one of our favorite food genres. We spend many a weekend making large pots of chili or pans of enchiladas. Black beans are excellent for vegetarian Mexican dishes of all kinds and we eat them a lot. But we don’t like to buy cans of black beans. Although they are convenient, we don’t want cans with BPA (a nasty chemical that is in the linings of some cans) and we can reduce the salt and other additives by cooking our own. Additionally, you can reduce the gassy side effects by soaking, rinsing, and thoroughly cooking your beans. If you’ve ever cooked with dry beans, you know it takes some planning. You have to soak the beans overnight, rinsing and refreshing the water a couple of times. It’s really best to rinse the water until it runs clear. And then you have to cook them for about an hour or until they are soft and cooked through. So, on nights when we want an impromptu meal, black beans are out of the question unless we happen to have a can around.

Blackbeans1So, we started canning our own. Max bought a pressure canner last spring, which we’ve used for broth, salsa, black beans, and sriracha. A few months ago we took our first shot at canning black beans. We soaked, cooked, and seasoned the beans before putting them in jars and pressure cooking them. They came out really well but we were still doing all the same steps, even if streamlined. This morning we decided to try something a little different, pressure canning without cooking the beans first. We did a two pint test run. The jars cracked around the bottom.blackbeans2 We salvaged the beans. And after a little research, figured the jars broke because we put cold jars into a hot bath. Good thing we did a test run. The remaining 12 jars, we put into the pressure canner with cold water and heated slowly, letting it come to a full boil and steam before adding the pressure gauge. In the meantime, Max used the salvaged beans to make egg and black bean breakfast burritos. I’ve been craving these for several weeks now but we were out of both eggs and black beans. Our friends brought us fresh farm eggs last night and now we had beans too.

Home Canned Black Beansblackbeans3

  1. Soak 2 lbs dry black beans over night. Add a little baking soda to the soak.
  2. Change the water several times.
  3. Rinse the beans thoroughly.
  4. Sterilize your jars and lids in boiling water or the dishwasher. We just use a pot of boiling water but a dishwasher works if you have one.
  5. Put 1 cup of soaked beans into each pint jar. You can add a little salt to each jar. We left it out.
  6. Fill the jar with water, leaving 1 inch of head space.
  7. Put the lids and rings on your jars. Screw the rings on only till you can’t tighten any more with fingertip pressure. Do not over tighten.
  8. Add a couple of inches of water to your pressure canner.
  9. Place the jars into the canner.
  10. Put the lid on the canner and heat until steam is escaping.
  11. Once steam is escaping, secure the lid and put the pressure gauge on.
  12. Cook at 10 PSI for 75 minutes.
  13. After 75 minutes, turn the stove off and allow the pressure to drop gradually. Once the PSI has dropped back to 0 remove the gauge, then the lid, and your jars of beans.

Egg and Black Bean Breakfast Burritos (serves 4)blackbeanbreakfastburrito

Ingredients

2 pints black beans
1/2 Onion
2 Cloves Garlic
Chili powder (to taste)
Cumin (to taste)
Fresh ground black pepper
Salt
Sugar (pinch)
Handful Sun dried tomatoes
4 eggs
4 tortillas
Salsa
Cheddar cheese
Cilantro

Directions Heat a couple of tablespoons of oil (we use coconut) in a pan over medium heat. Add the chopped onions to the pan and brown them. When the onions are brown add the garlic and saute for a few minutes. Add the spices and cook until fragrant (just a couple of seconds). Add the beans and chopped sun-dried tomatoes. You’ll need to add a little water here too. Simmer for 10 minutes or until the liquid is mostly cooked off but not dry. In the mean time, scramble your eggs. (TIP: We usually add a little bit of water to our eggs and whisk them until frothy before cooking. The water and whisking make for fluffy eggs.) Toast your tortillas lightly and layer eggs, beans, cheddar cheese, salsa, and fresh cilantro. Enjoy your breakfast FEAST!

P.S. Go Seahawks!

4 Comments

  1. Beth
    February 3, 2014

    So easy and well written, especially with pics. Do you put a little baking soda in there? Also, you can soak and parboil them first, then can them. Then you can more accurately fill the jar. But this is easier, no doubt.

    Reply
    • Hali
      February 3, 2014

      Thank you, Beth. I soak the beans with a little baking soda. We were experimenting with cutting out the cooking first step. I think it worked pretty well, but the jars aren’t as full as they could potentially be.

      Reply
      • Beth
        February 4, 2014

        Just for a laugh, I wanted to tell you how many people I knew that filled up the jars completely before soaking and what a mess it was to clean up afterward. Glad you have this posted because it’s well done.

        Reply
        • Hali
          February 4, 2014

          Hahaha. Oh no! That would be a mess. Beans need room to grow! :)

          Reply

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