Sweet and Sassy Beans (Canning)
You can make this recipe hotter by using fresh chili peppers. Experiment with various types of beans; each creates a different texture in this recipe.
INGREDIENTS | MAKES 8 CUPS
- 2 cups white beans
- 2 cups red beans
- 2 cups black beans
- 1 cup finely diced onion
- 1 ½ teaspoons salt
- 1 ½ cups packed dark brown sugar
- 1 cup molasses
- ¼ pure maple syrup
- 2 tablespoons garlic
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ginger powder
- 1 tablespoon spicy brown mustard
- 1 tablespoon red pepper flakes
- hot sauce to taste
- 1/3 pound thick bacon, cut in 1-inch pieces
Rinse beans. Place in a large pot with 3 quarts water; soak 12 hours.
Drain beans. Place back in pan with 3 fresh quarts water and salt. Boil over medium heat; reduce heat and simmer 1 hour.
Drain, reserving 2 cups of water for use later.
Combine all remaining ingredients; cook slowly, until ingredients are well combined, about 7–10 minutes. Pour over beans along with reserved water.
Place in a baking dish; cook at 250°F for 6 hours, stirring periodically. Taste; adjust spices to your liking.
Ladle into hot jars with 1" headspace. Remove all air bubbles.
Put on tops; process in pressure cooker at 10 pounds of pressure 1 hour and 20 minutes for pints and 1 hour and 35 minutes for quarts.