Simple Way to Canning Baked Beans Without Pressure Canner

Easy Vegetarian Pressure Cooker Beans

I am canning jars this morning of my boston baked beans and also jars of split pea with ham soup.

Recipe Summary Easy Vegetarian Pressure Cooker Beans

Easy, healthy, cheap, environmentally friendly, and delicious, this recipe will feed a hungry family or bachelor for days. After much experimentation, this simple recipe is still the best. These beans are a great base. Add hot sauce and sauteed vegetables for a delicious soup. Add to your favorite burrito or serve any way you like; a meal itself or a perfect side dish. Don't be shy with salt, good beans are salty. Use whatever beans you like. My favorite beans for this recipe are black, pinto, and canary beans. Recipe is for 6 quart pressure cooker, so adjust if yours is smaller.

Ingredients | Canning Baked Beans Without Pressure Canner

3 cups dried black beans

9 cups water

1 onion, diced

3 tablespoons olive oil

4 cloves garlic, diced

2 teaspoons cumin seeds

2 teaspoons black mustard seeds

salt to taste

1 cup water as needed

Directions

Place black beans into a large container and cover with 9 cups water; let stand 8 hours to overnight. Drain and rinse beans.

Combine beans, onion, olive oil, garlic, cumin seeds, mustard seeds, and salt in a pressure cooker; add enough water as suggested by pressure cooker manual.

Cook beans according to pressure cooker manual until tender; season with salt.

Most beans benefit from adding 1 1/2 teaspoons salt to soaking water.

I add 1 teaspoon Sriracha and 1 tablespoon Cholula(R) hot sauces per bowl when eating as a soup.

If your manual lists 2 cooking times, use the longest recommended cooking time.

Info | Canning Baked Beans Without Pressure Canner

prep: 15 mins cook: 30 mins additional: 8 hrs total: 8 hrs 45 mins Servings: 12 Yield: 12 servings

TAG : Easy Vegetarian Pressure Cooker Beans

Side Dish, Beans and Peas,