It's always nice to have spiced pinto beans on the pantry shelf. Once opened you can heat and serve 'as is' or whip them up into fresh homemade refried beans. The main kitchen tip I will share is that when canning beans, remember they WILL expand during processing so fill your jars with beans first about 3/4 full and then top off with liquid. Some folks do 1/2 beans 1/2 liquid. The NCHFP says to add beans and liquid to 1" headspace but, they never explain expansion - which can also lead to siphoning. Just something to keep in mind. All beans must be Pressure Canned.
Enjoy! Diane Spice Mix Per Pint Jar: 1/2 tsp salt 1/2 tsp minced garlic 1/4 tsp cumin 1/2 tsp chili powder 1/2 tsp dried, minced onion Per the NCHFP: "Quantity: An average of 5 pounds is needed per canner load of 7 quarts; an average of 3 1/4 pounds is needed per canner load of 9 pints--an average of 3/4 pounds per quart. Quality: Select mature, dry seeds. Sort out and discard discolored seeds." My Procedure:
I weigh out 2 pounds of pintos for a yield of 8 pints (a canner load) I also prefer the quick hydrate method.
2 Comments
How about a change up from the more traditional Italian Lasagna? This Mexican spiced lasagna I created has wonderful flavors. You can substitute chicken, turkey or pork in this dish for the ground beef. I also suggest that if you have the time: roasting the peppers (and even corn and tomato) will enhance the flavors of this lasagna all the more! I preferred to make my dish with 'oven ready' lasagna noodles but, I know that you can use tortillas as well (3 layers of two tortillas each for this recipe, if used in place of noodles) ~Enjoy! Diane Mexican Spiced Lasagna
Ingredients 1 1/2 pounds ground beef, lean 1 large onion, diced 1 sweet pepper, diced 1 poblano or jalapeno pepper, seeded & chopped ** 3 teaspoons chili powder 1 teaspoon garlic powder 1/4 teaspoons smoked paprika 1/4 teaspoons ground cumin 1 pinch ground cinnamon sea salt & black pepper to taste 2 cups salsa, chunky style works best 1 /2 - 2 cups corn 9 'oven ready' lasagna noodles or 6 flour tortillas 1 cup sour cream 2 cups Shredded Cheese, divided - I used a Mexican blend of cheeses 1 large tomato, sliced or diced 1 large avocado Directions 1. Pre-Heat oven to 375 F. 2. Brown meat with onions and peppers in large skillet on medium-high heat. Stir in spices; cook 1 minute. Add salsa and corn; mix well. Simmer 5 minutes. If the mixture seems a little thick you can stir in 1/4 cup of water. Taste and adjust any seasonings. 3. Spray baking dish with a non-stick spray. Spread 2 cups meat sauce onto bottom of 13x9-inch baking dish; top with layers of 2 tortillas (or 3 oven ready noodles), 1 cup meat sauce, 1/2 the sour cream, and 1/2 cup cheese. Cover with 2 tortillas (or 3 oven ready noodles), 2 cups of remaining meat sauce, and half of remaining cheese; top with remaining tortillas (or 3 oven ready noodles) and meat sauce, lay fresh tomato slices over top. Cover with foil. 4. Bake 30 minutes or until casserole is heated through. Top with remaining cheese; bake, uncovered, 5 minutes or until cheese is melted. Top with fresh slices of avocado before serving. **you can use whatever peppers you like: poblanos, jalapenos, chiles in adobo, make it as hot or as sweet as you like for a more intense flavor: roast your peppers in the oven on a baking sheet prior to using in recipe. I did add in some onions that were in adobo sauce as well as the regular onion listed above. Recipe & Photos by: Diane Baker for Canning and Cooking at Home |