Accompagnement
Canned Pinto Beans with Chipotle and Salsa
2 hPour 4Nutri-Score A€
A
2 h
2 hCanned Pinto Beans with Chipotle and Salsa
ce qu’il vous faut
Ingrédients
dried pinto beans (dry, unsoaked)Épicerie400 g
salt (1/2 tsp per jar)Épices2 g
chipotle chili (1/2 tsp per jar)Épices2 g
garlic powder (1/4 tsp per jar)Épices1 g- onion powder (1/4 tsp per jar)Épices1 g
- dry mustard (1/4 tsp per jar)Épices1 g
- homemade salsa (2 tbsp per jar)Épicerie30 ml
water (boiled, to fill jars)Boissons1 litre
par portion
Nutrition
346kcal
- Glucides
- 63 g
- Protéines
- 21 g
- Lipides
- 1 g
ce que vous utiliserez
Ustensiles
Autocuiseur
Saladier
Louche
Pince de cuisine
pas à pas
Préparation
- Étape 1
Fill the jars with dry beans and seasonings
- Divide the dry pinto beans between the jars.
- Add the salt, chipotle chili, garlic powder, onion powder and dry mustard to each jar.
- Spoon the salsa into each jar.
- Étape 2
Add hot water
- Pour boiled water into the jars, leaving about 2.5 cm of headspace up to the neck.
- Let the jars cool on the counter.
- Étape 3
Seal and pressure can
- Wipe the rims, place the lids and rings on the cooled jars.
- Process in the pressure canner for 75 minutes for pints or 90 minutes for quarts.
- Étape 4
Depressurize and cool
- Turn off the canner and let it depressurize naturally.
- Leave the jars on the counter for 24 hours until fully cooled and sealed.