THIS SOUP IS THE ESSENCE OF SIMPLICITY WHEN IT COMES OUT OF THE JAR—JUST A WARM CONCOCTION OF BLACK BEANS, ONION, GARLIC, CUMIN, AND CRUSHED RED PEPPER. FOR SERVING, DRESS IT UP WITH CHEESE, SOUR CREAM, SALSA, GREEN ONIONS, AND FRESH LIME.
PREP: 1 HOUR 30 MINUTES STAND: 1 HOUR COOK: 30 MINUTES PROCESS: 1 HOUR 30 MINUTES MAKES: 6 QUARTS PHOTO
1. Rinse beans. In an 8- to 10-quart pot combine beans and 4 quarts water. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain beans. Return beans to the pot and add 4 quarts fresh water. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Stir in onion.
2. Add ¾ teaspoon of the salt, ½ teaspoon of the cumin, ¼ teaspoon of the crushed red pepper, and 1 clove minced garlic to each hot sterilized quart canning jar. Ladle hot beans and liquid into jars, leaving a 1-inch headspace. Wipe the jar rims; adjust lids and screw bands.
3. Process filled jars in a pressure canner at 10 pounds pressure for a weighted-gauge canner or 11 pounds pressure for a dial-gauge canner for 90 minutes, adjusting for altitude. Allow the pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on wire racks. Check lids for seal after 24 hours.
4. To serve, place contents of one jar in a medium saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each additional 1,000 feet of elevation). If desired, top servings with shredded cheese, sour cream, salsa, sliced green onions, and/or lime wedges.
PER 1¼ CUPS: 267 cal., 1 g fat (0 g sat. fat), 0 mg chol., 743 mg sodium, 49 g carb., 12 g fiber, 17 g pro.