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| Western BBQ Beans
2 cups of dried pinto beans
2 cups of dried navy beans
1/4 pound of salt pork, cut into six pieces
1 quart of tomato juice
1/4 cup of dark molasses
2 teaspoons of salt
1 cup of chopped onions
1/2 teaspoon of hot pepper sauce
1/4 teaspoon of cloves
1/4 teaspoon of allspice
Prepare home canning jars and lids according to manufacturer'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 75 minutes and quarts 90 minutes at 11 pounds pressure.
Yield: about 5 pints.
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Dips & Sauces Cookbooks
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