Friday, May 18, 2012

Refried Beans!


Another entry for Canning 4 Complexion!  I can everything!  I am so allergic to so many things that I can not buy any commercially prepared products (with rare exceptions).  Most items have preservatives, additives, or fillers in them that I can not have.  This includes all condiments, jams, jellies, sauces, salsas, and more.  What has this done for me and my family?  It has helped our complexion's beyond measure!  We have clearer skin, we aren't 'aging' like our peers, we look and feel better than we ever have!  So, each night I will post a new and incredible canning recipe!!

5/18/12 Tonight is about refried beans.  Someone asked me about how to 'can' refried beans.  Well, technically home canning isn't able to 'can' refried beans.  However, you can make the beans and when you're ready to eat them, you open them and make them 'refried'!  Here is the recipe!!


Refried Beans

3 cups dry beans, rinsed (1lb)
9 cups water

1/2 fresh jalapeno pepper, seeded and chopped
½ tsp Asafoetida **
5 teaspoons Kosher salt
1 3/4 teaspoons fresh ground black pepper
1 teaspoon ground cumin
1 tbsp Mexican Oregano
1 tbsp Chili Powder
1 tbsp Dried Cilantro

When ready to serve you will need for each jar
1 tbsp vegetable oil
1 leek chopped

Soak beans overnight.  Prepare jars for canning (5 pints).  Place enough beans in hot jars for 2/3 full.  Add enough water to 1 inch head space.  Mix spices and divide into jars. (1 tbsp each jar).    Apply lids and rings and place in prepared pressure cooker.  PC at 11lbs of pressure for 75 minutes (dial gauge).
When ready to serve, sauté 1 leek in oil, add beans to pan and ‘smash’ beans!  Serve!



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