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Western Bbq Beans

Ingredients
  • 2 cups dried pinto beans
  • 2 cups dried navy beans
  • 1/4 pound salt pork, cut into six pieces
  • 1 quart tomato juice
  • 1/4 cup dark molasses
  • 2 teaspoons salt
  • 1 cup chopped onions
  • 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon cloves
  • 1/4 teaspoon allspice
Instructions

Prepare home canning jars and lids according to manufactuer's instructions. Combine beans; cover beans with cold water and let stand 12 to 18 hours in a cool place. Drain and cover with boiling water; boil for 3 minutes. Remove from heat and let stand 10 minutes. Drain. Combine onions, salt, spices, tomato juice and molasses; heat to a boil. Pack 1 cup of beans into hot jar. Top with a piece of pork and fill jar about 3/4 full of beans. Carefully ladle hot sauce over beans, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Place lid on jar. Screw band down evenly and firmly. Process pints 1 hour and 5 minutes, quarts 1 hour and 15 minutes, at 10 pounds pressure in a steam-pressure canner. Yield: about 5 pints.

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