Home Canned Cuban Black Beans

“This is a home canned version of a Cuban Black bean soup. If you want it creamy, you can puree a portion of the beans after canning (when you heat for seving). I adapted this from a traditional Cuban recipe for use in home canning. It is pretty good, I think.”
8 pints

Ingredients Nutrition


  1. Sort dry beans.
  2. Soak overnight in water.
  3. Drain beans, add new water covering by 2", and bring to a boil. When boiling begins, remove from heat and set aside.
  4. Saute onion, pepper,and garlic in olive oil until onion is glassy.
  5. Add remaining spices, salt and vinegar to the saute pot.
  6. Sterilize 8 pint Mason Jars.
  7. Add 1/4 cup of saute mixture to each jar.
  8. Chop Salt pork into small pieces, and divide into eight "piles".
  9. Put one "pile" of salt pork into each jar.
  10. Add 1 slightly heaping cup of black beans to each jar. This should leave about 1 1/2" headspace in jar. Do not overfill with beans. They expand a lot during processing. Overfilling will cause jars to leak in canner.
  11. Top off each jar with bean juice, leaving 3/4" headspace.
  12. Put of lids and process 1 hour 5 minutes at 10 psi.
  13. After processing, remove from heat and allow canner to return to ambient pressure of its own accord.
  14. Remove and cool jars.
  15. Needs to age a month or so to blend flavors. When serving, it is normal to add a bit of water, since water boils out during processing. Serve ladled over rice and add a dollop of sour cream.

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