Home Canned Or Stove Top Black Bean Soup Food

HOMEMADE BLACK BEAN SOUP

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., Return beans to pan; add broth and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender. , Meanwhile, in a large skillet, saute the onions, celery, carrot, peppers and garlic in oil until tender. Add the tomato paste, herbs and seasonings to the bean mixture. Add the sauteed vegetables; bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender. Discard bay leaves. Garnish with chopped tomato if desired.

QUICK BLACK BEAN SOUP

Steps:

• In a small bowl, mash 1 can black beans until smooth; set aside. In a large saucepan, combine the remaining ingredients and remaining can of beans. Bring to a boil. Reduce heat; simmer, covered, for 10-15 minutes. Add mashed beans, stirring to combine. Discard bay leaf before serving.

HOME CANNED OR STOVE TOP BLACK BEAN SOUP

Steps:

• For the Stove Top version, Combine all the ingredients and simmer for about 1 hour. Garnish with sour cream and red onions.
• HOME CANNED DIRECTIONS: Place 1 cup of dried black beans into each clean quart jar and cover with water--either overnight or for at least 8 hours. The jars end up looking like there are about three cups of beans in each.
• Chop enough of the red onions and jalapeno peppers to accommodate the number of jars you will be canning. I used 'pre-chopped garlic in a jar' for the home canned version.
• Drained the water from the soaking beans and add to each jar the amounts from the recipe above, assembly line style. Remember that the store bought canned beans are being replaced with the freshly soaked beans. NOTE: Since fresh beans contain no salt, I only added the salt that I would normally add to plain home canned beans (approximately 3/4 to 1 teaspoon per jar).
• Following general preparations for canning your jars.
• Pour boiling water into each jar leaving at least 1" (probably a little more) of head space. I released any air bubbles by giving each jar a little stir to incorporate the soup ingredients better.
• Wipe the rim of each jar and place on the simmer lid. Screw on the ring until resistance is felt.
• Place in a canner that has simmering water in it and pressure can for 90 minutes at 10lbs pressure.
• The soup appears to have a little more liquid or is more runny than the stove top version. But I like it this way, I always thought the stove top version with store bought beans ended up too thick and I added more water anyways. The beans end up whole and tender.
• The resulting soup was a tiny bit more spicy-hot than I would have made on the stove top. This could be because I included the seeds in the home canned version. The sour cream garnish tames any hotness and our wimpy family could handle the increased heat.

BLACK BEAN BLENDER SOUP

Steps:

• In a blender, combine beans, broth, salsa, and cumin.
• Blend until fairly smooth.
• Heat soup in a saucepan over medium heat.
• Serve topped with chopped cilantro.

HOME CANNED CUBAN BLACK BEANS

Steps:

• Sort dry beans.
• Soak overnight in water.
• Drain beans, add new water covering by 2", and bring to a boil. When boiling begins, remove from heat and set aside.
• Saute onion, pepper,and garlic in olive oil until onion is glassy.
• Add remaining spices, salt and vinegar to the saute pot.
• Sterilize 8 pint Mason Jars.
• Add 1/4 cup of saute mixture to each jar.
• Chop Salt pork into small pieces, and divide into eight "piles".
• Put one "pile" of salt pork into each jar.
• Add 1 slightly heaping cup of black beans to each jar. This should leave about 1 1/2" headspace in jar. Do not overfill with beans. They expand a lot during processing. Overfilling will cause jars to leak in canner.
• Top off each jar with bean juice, leaving 3/4" headspace.
• Put of lids and process 1 hour 5 minutes at 10 psi.
• After processing, remove from heat and allow canner to return to ambient pressure of its own accord.
• Remove and cool jars.
• Needs to age a month or so to blend flavors. When serving, it is normal to add a bit of water, since water boils out during processing. Serve ladled over rice and add a dollop of sour cream.