preserving the harvest, recipes

CUBAN RED BEANS WITH SAUSAGE

My latest kitchen excursion has been to can meals in jars. Several of my friends have been doing this for a long time. I have canned vegetable soup and chicken soup in the past, but have decided to venture out and try new things. This recipe will be great on a cool fall night.

 
IF YOU ARE NEW TO PRESSURE CANNING, PLEASE RESEARCH CAREFULLY HOW TO STERILIZE YOUR JARS AND USE YOUR PRESSURE CANNER BEFORE TRYING THIS.
 
INGREDIENTS
1 pound dried red beans, rinsed and sorted
1 pound sausage, fried and drained *
1/2 medium onion, diced
1 stalk celery, diced
6 bay leaves
chopped garlic
paprika
red pepper flakes
oregano
thyme
salt
1 small can tomato paste
 
* You could use any type sliced hard sausage, but we had fresh pork sausage available and I used that.
 
To make the tomato sauce:
Add the tomato paste to a quart sized jar and fill with water. Whisk to blend well, then shake vigorously. Set aside.
 
Prepare 6 pint sized canning jars. 
 
Add 1/3 cup red beans to each jar.
 
Divide the sausage, onions, celery, and bay leaves evenly between the jars.
 
To each jar, add the following:
1/2 teaspoon garlic
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 oregano
1/4 thyme
1/4 red pepper flakes
 
This was my jars before adding the liquids.
 
 
 
 
 
 
 
 
 
 
 
Pour the tomato sauce equally among the jars (approximately 2/3 cups). If needed, add water to bring each jar to leave a one inch headspace. Wipe the tops well with a damp cloth. Place the 2 piece lids on each jar.
 
After adding the tomato sauce and additional water.
 
 
 
 
Process in a pressure canner at 11 pounds of pressure for 75 minutes. ALWAYS FOLLOW THE MANUFACTURER’S INSTRUCTIONS FOR HOW TO PROPERLY USE YOUR PRESSURE CANNER! 
I can hardly wait to try these! I’m thinking red beans and rice, as a topping for baked potatoes, a twist on a chili dog? No matter how you end up using them, it will make for a quick and delicious meal when you are pressed for time.
 
 
 
 
 
 
 

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