Canning BBQ Beans

These beans are so good, easy, fast and just plain tasty!

2 lbs. pinto beans
4 cups water
3 tbs. dark molasses
1 tbs. white vinegar
2 tsp. kosher salt
3/4 tsp. dry mustard
1 cup light brown sugar
1 medium red onion, diced

Sort through beans and add to dutch oven with 8 cups of water to cover.  Cook on high until the beans come to a boil for 2 minutes and turn off the heat.

Cover the beans and let them sit for 40 minutes.  Drain the beans through a strainer and add 8 cups of fresh water and red onion.  I didn't use a whole onion and in a pinched used a white one.  Cook beans again for 15 minutes at a full boil.

Sauce:  In another saucepan mix 4 cups of water, molasses, vinegar, salt, mustard and brown sugar to a slow boil.  

Prepare 6 pint jars.  Using a slotted spoon file the jars a little over 3/4 full of the beans and onion mixture.  Ladle the sauce into the jars leaving 1" headspace.  Process the jars and the standard pressure for 75 minutes.

I will wipe the jars off and take off the rings for storage.

This recipe is from http://www.sbcanning.com, a great website for canning and preserving food.

*Always follow safe pressure canning procedures.  

Review your pressure canning manual and the Ball guidelines.