Ingredients for Beans With Pork And Tomato Sauce
- 1 pound dried beans
- 4 ounces salt pork
- 4 cups tomato juice
- 1/2 cup sugar
- 1 teaspoon salt
- 1 medium onion, chopped
- Ground Cloves
- Ground Allspice
- water, as needed for soaking beans
- 1 teaspoon dried herbs (basil, oregano, thyme)
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How to Make Beans With Pork And Tomato Sauce
- Rinse 1 pound of dried pinto beans (or your bean of choice) and cover with 8 cups of cold water. Let stand for 12-18 hours in a cool place.
- Drain the beans and cover them with 8 cups of fresh boiling water.
- Bring to a boil, then reduce heat and simmer for 3 minutes.
- Remove from heat and let stand for 10 minutes.
- Drain the beans thoroughly.
- In a large saucepan, combine 4 cups of tomato juice, 1/2 cup of sugar, 1 teaspoon of salt, 1 medium onion (chopped), 1 teaspoon of your favorite dried herbs (e.g., oregano, thyme, basil).
- Bring the tomato mixture to a boil, reduce heat and simmer for 15 minutes, stirring occasionally to prevent sticking.
- Preheat your jars and lids in boiling water. Pack 1 cup of cooked beans into each hot jar. Add a 1-ounce piece of salt pork to each jar. Then fill the jar about 3/4 full with more beans.
- Carefully ladle the hot tomato sauce over the beans, leaving 1 inch of headspace at the top of each jar.
- Remove air bubbles by running a non-metal utensil around the inside of the jar.
- Wipe the jar rims clean. Place lids and rings on jars, tightening fingertip tight.
- Process pints for 1 hour and 5 minutes, quarts for 1 hour and 15 minutes in a pressure canner at 10 pounds pressure. Adjust processing time based on your altitude – consult your canning guide for precise instructions.
Nutrition Information (Approximate per serving)
Sodium
102 g
Sugar
121g
Fat
57g
Carbs
64g
