Directions:
- Cover beans with cold water; let stand 12-18 hours in a cool place. Drain.
- Cover beans with cold water by 2 inches in a large saucepot. Bring to a boil; boil 30 minutes, stirring frequently.
- Pack hot beans into hot jars, leaving 1 inch of headspace.
- If desired, you can add diced onions or jalapeños to the jar. If adding jalapeños, wear rubber gloves while handling to avoid contact; do not touch eyes while handling.
- Add 1/2 teaspoon salt to each pint jar, 1 teaspoon salt to each quart jar, if desired.
- Ladle hot cooking liquid or boiling water over beans, leaving 1 inch headspace.
- Remove air bubbles and adjust two-piece caps. Process pints 75 minutes, quarts 90 minutes, at 10 pounds pressure (once the pressure-cooker gauge has gotten to ten pounds).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 51.02 Kcal (214 kJ) | ||
| Calories from fat | 11.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.28g | 2% | |
|---|---|---|---|
| Cholesterol | 1.28mg | 0% | |
| Sodium | 446.41mg | 19% | |
| Potassium | 156.88mg | 3% | |
| Total Carbs | 7.65g | 3% | |
| Dietary Fiber | 3.83g | 15% | |
| Protein | 2.55g | 5% | |
| Iron | 1.3mg | 7% | |
| Calcium | 26.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 40 Kcal (167 kJ) | ||
| Calories from fat | 9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1g | 2% | |
|---|---|---|---|
| Cholesterol | 1mg | 0% | |
| Sodium | 350mg | 19% | |
| Potassium | 123mg | 3% | |
| Total Carbs | 6g | 3% | |
| Dietary Fiber | 3g | 15% | |
| Protein | 2g | 5% | |
| Iron | 1mg | 7% | |
| Calcium | 21mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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