1. Wash beans thoroughly and place them in a 2 qt saucepan. 2. Add cold water to a level of 2 to 3 inches above the beans and soak 12 to 18 hours. 3. Drain and discard water. 4. Combine beans with 5-1/2 c of fresh water and 2 tsp salt and bring to a boil. 5. Reduce heat and simmer 30 minutes. 6. Drain and discard water. 7. Brown ground beef, chopped onions and optional peppers in a skillet. 8. Drain off fat and add 3 tsp salt, pepper, chili powder, tomatoes and drained cooked beans. 9. Simmer 5 minutes. 10. CAUTION: Do Not Thicken. 11. Fill jars, leaving 1" headspace. 12. Adjust lids and process in pressure canner. 13. Dial Gauge Pressure Canner: 14. 75 minutes. 15. 11 lb at 0-2,000 ft (altitude); 12 lb at 2,001-4,000 ft; 13 lb at 4,001-6,000; 14 lb at 6,001-8,000 ft. 16. Weight Gauge Pressure Canner: 17. 75 minutes. 18. 10 lb at 0-1,000 ft; 15 lb at above 1,000 ft. ---------------------------------------------------------------------------
Nutrition
Ingredients
