Spicy Canned Beans

I met with an old friend for a drink.  She has a beautiful 5-year old daughter whose head is full of most peculiar notions.  Here is one of the conversations she recently had with her mommy:

Mommy. “Promise you’ll never tell me you are too old for kisses or cuddles.”

Child. “What are you talking about mom, don’t be silly, of course I’ll never be too old. You and dad are old and you give each other kisses and cuddles all the time.”

So cute!  The cutest thing I heard from my 3-year old was “Oh, MAN!” after a potty training accident…

Well, my kid is not much of a talker.  He is also not much of an eater.  He wouldn’t try these canned beans, but oh, they are so worth a try!

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SPICY CANNED BEANS

INGREDIENTS:

  • 2 cups water
  • 2 cups apple cider vinegar
  • 3 tablespoons kosher salt
  • 1 1/2 tablespoons sugar
  • 8 cloves garlic
  • 1 tbs mustard seeds
  • 3 jalapeno peppers, sliced
  • assorted peppers, sliced
  • 4 small dried hot red chiles
  • 1 1/2 pounds green beans, trimmed

DIRECTIONS:

I use this canning kit – it’s cheap and easy to use.

Sterilize the jars: Either put them in hot wash dishwasher cycle so that they are clean and hot by the time you use them, or dunk them in boiling water and keep them hot.

Sterilize the lids: boil the tops in a small pan filled with enough water to cover the lids, keep them hot till needed.

Prepare for canning: bring to boil a large pot of water.  There should be enough water to completely submerge the jars and have about an inch of water on top of them.

Make the marinade: Bring the water, vinegar, salt, and sugar to boil.

Preserve: Distribute the remaining ingredients between the jars. Pour the vinegar mixture over them, leaving about 1/4 inch of space between the top and the marinade.  Secure the lid.

Using the jar lifter, carefully place the lidded jars in the large pot of boiling water, make sure they are completely submerged.  Boil for about 10 minutes.

Remove the hot jars using the jar lifter, and place them on a towel.  Let cool completely before labeling.  Make sure the lid tops are not popping in the center.

These will take 6 or so weeks to process, but the wait is worth it – they are a perfect addition to a salad, pizza, or anything else you like to spice up.

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