Welcome to our kitchen! In today’s video, we’re diving into the vibrant flavors of the Caribbean by showing you how to pressure can a hearty and delicious black bean soup. Whether you’re looking to preserve your homemade batches for busy weeknights or want to share a taste of the islands with friends and family, our step-by-step guide makes the canning process simple and safe. Join us as we blend traditional spices and wholesome ingredients to create a savory soup that captures the essence of Caribbean cuisine, all while ensuring it stays fresh and flavorful year-round. Let’s get started and bring a touch of the tropics to your pantry!

https://youtu.be/vi_fbofvU8s

Caribbean-style Black Bean Soup

Leisa Sutton

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Ingredients

1 lb dried black beans washed and stones removed
3 med onions – diced
1 bell pepper diced
4 cloves garlic -diced
1 lean ham hock or 3/4 cup diced ham
1 tbsp cumin
2 tsp oregano
1 tsp thyme
14 cups water or broth

Instructions

Either overnight soak or quick soak beans. Prepare per the NCFHFP
https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/beans-or-peas-shelled-dried-all-varieties/
Heat broth, dice ham/ham hock, add diced vegetables and spices.
Add beans to broth
Scoop soup into jars, leaving one inch head space,
debubble, add lids, rings and place in canner that has hot water.
Process pints for 75 minutes or quarts for 90 minutes at the pressure for your altitude.