Dodatek
Canned Pinto Beans with Chipotle and Salsa
2 godz.Porcje: 4Nutri-Score A€
A
2 godz.
2 godz.Canned Pinto Beans with Chipotle and Salsa
czego potrzebujesz
Składniki
dried pinto beans (dry, unsoaked)Spiżarnia400 g
salt (1/2 tsp per jar)Przyprawy2 g
chipotle chili (1/2 tsp per jar)Przyprawy2 g
garlic powder (1/4 tsp per jar)Przyprawy1 g- onion powder (1/4 tsp per jar)Przyprawy1 g
- dry mustard (1/4 tsp per jar)Przyprawy1 g
- homemade salsa (2 tbsp per jar)Spiżarnia30 ml
water (boiled, to fill jars)Napoje1 litr
na porcję
Wartości odżywcze
346kcal
- Węglowodany
- 63 g
- Białko
- 21 g
- Tłuszcz
- 1 g
czego użyjesz
Przybory
Szybkowar
Miska
Chochla
Szczypce kuchenne
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.