Pressure-Canning Moros (Cuban Black Beans)

My brand-new pressure-canner arrived last week, and I'm making lists and lists and lists of all the things I'm going to can to feed my family, friends, neighbors, and co-workers.  

After I first practiced with plain old black beans, I knew I needed to step up to Cuban Black Beans (Moros).  Our pepper harvest has been small this year, but just the same, Farmer Jones let me use some of her delicious orange and red bell peppers to really make this our own.

These instructions will get you 6 pints, which is what my canner will hold.  Adjust the amounts for the canner you are working with.

3 cups dry black beans, rinsed
1 to 1-1/2 cups diced bell pepper
1-1/2 cups diced onion
6 cloves garlic, minced
6 bay leaves, divided as described below
2 tablespoons red wine vinegar, divided as described below
1 tablespoon sugar, divided as described below
1 tablespoon dried oregano, divided as described below
3/4 teaspoon black pepper, divided as described below
1 tablespoon salt, divided as described below

I find dividing the ingredients is easier when setting up jars for the canner, but if you feel better combining  everything first, it's your kitchen: your rules.

Saute the onions, pepper, and garlic in a small skillet or saucepan until soft, about five minutes.  I prefer not to use oil when canning -- since I don't want it to go rancid -- so if they start to stick, add a little water to steam them and scrape the bottom.

Set a kettle or a saucepan on the stove to boil 9 cups of water

While that's cooking, divide the black beans, a scant half-cup per pint mason jar.

Also, to EACH jar, add:

1 bay leaf
1 teaspoon red wine vinegar
1/2 teaspoon sugar
1/2 teaspoon oregano
1/8 teaspoon black pepper
1/2 teaspoon salt

Divide up your onion/pepper/garlic saute up equally between the jars.

Top the jars with hot water, leaving 1-1/4" headspace. 

Wipe the rims of the jars with vinegar. Place warmed lids, place rings finger-tight, and fill your canner and process your jars per the manufacturer's instructions for 75 minutes.

Let cool for 12-24 hours, then check seals.

My favorite is to serve these as "Moros y Cristianos" with white rice.  Enjoy!