Рет қаралды 172
These aren't technically true refried beans (which are fried in lard). It's not a good idea to can beans with added fats, as the fat can go rancid over time. But the flavor of these is fantastic and they are a great "bean and cheese burrito for lunch" option, right off of your pantry shelf!
Refried Bean Seasoning Mix
Adapted from Health Canning website
Servings 2 cups of dry mix (that’s a LOT - Feel free to cut the recipe down)
3/4 cup ground cumin (12 tablespoons)
1/4 cup salt (4 tablespoons)
1/4 cup ground black pepper (4 tablespoons)
1/4 cup onion powder (4 tablespoons)
1/4 cup garlic powder (4 tablespoons)
1/4 cup dried oregano (4 tablespoons)
1/4 cup cocoa powder (optional, 4 tablespoons, unsweetened)
5 teaspoons chili powder
Place all ingredients in a jar or container, put lid on, and shake.
Store in a sealed container.
I use 1 tsp per pint of pressure canned beans. You could double this amount if you want your beans highly flavored, but pressure canning tends to intensify the flavor of spices.
Short version of how to pressure can dried beans with added seasonings/broth: You need about 3/4 of a pound of dried beans per quart
Soak beans overnight
Bring beans to a boil in fresh water or broth and simmer for 30 minutes
Place beans into jars, top with bean liquid to 1" head space
Add 1/2 tsp salt to pints, 1 tsp salt to quarts if desired.
Add 1 tsp "refried bean spice mix" to each pint, 2 tsp to each quart.
Under 1,000 ft, process for 75 minutes, quarts for 90 minutes
Link to the National Center for Home Food Preservation site on how to pressure can dried beans: nchfp.uga.edu/....