Recipe Archives->Preserving->Bbq Beans

Western BBQ Beans

2 cups dried pinto beans
2 cups dried navy beans
1/4 pound salt pork, cut into six pieces
1 quart tomato juice
1/4 cup dark molasses
2 teaspoons salt
1 cup chopped onions
1/2 teaspoon hot pepper sauce
1/4 teaspoon cloves
1/4 teaspoon allspice

Prepare home canning jars and lids according to manufactuer's
instructions.

Combine beans; cover beans with cold water and let stand 12 to 18
hours in a cool place.  Drain and cover with boiling water; boil
for 3 minutes.  Remove from heat and let stand 10 minutes.  Drain.
Combine onions, salt, spices, tomato juice and molasses; heat to
a boil.  Pack 1 cup of beans into hot jar.  Top with a piece of
pork and fill jar about 3/4 full of beans.  Carefully ladle hot
sauce over beans, leaving 1-inch headspace.  Remove air bubbles
with a nonmetallic spatula.  Place lid on jar.  Screw band down
evenly and firmly.

Process pints 1 hour and 5 minutes, quarts 1 hour and 15 minutes,
at 10 pounds pressure in a steam-pressure canner.

Yield: about 5 pints.

Printable version: bbq-beans.txt.