Sweet and Sassy Beans for 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.
Makes: 8Hands-on: 45 minutesTotal: 8 hours 20 minutesDifficulty: Medium
- 3 cups dry white beans, rinsed and soaked overnight
- 3 cups dry small red beans, rinsed and soaked overnight
- 1 1⁄2 tsp. salt
- 1 cup finely diced onion
- 1 1⁄2 cups packed dark brown sugar
- 1 cup molasses
- 1⁄4 pure maple syrup
- 2 Tbsp. garlic
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. ginger powder
- 1 Tbsp. spicy brown mustard
- 1 Tbsp. red pepper flakes
- 1 Tbsp. hot sauce
- 1⁄3 lb. thick bacon, cut in 1-inch pieces
- Place beans in a large stock pot with 3 quarts water and salt over medium heat. Bring to a full boil, then reduce heat and simmer 1 hour. Drain beans and set aside, reserving 2 cups of cooking liquid.
- Place remaining ingredients in the pot. Cook slowly until ingredients are well combined, about 7 to 10 minutes. Stir in the beans and reserved cooking liquid.
- Place in a baking dish; cook at 250°F for 6 hours, stirring periodically.
- Ladle into hot quart-sized jars with 1 inch headspace. Remove all air bubbles. Put on tops; process in pressure cooker at 10 pounds of pressure 1 hour and 35 minutes.