Yesterday was a full day. I had a long list of things to accomplish and maybe finished half of them. Our peppers did not do very well this year at all. In fact, we basically got nothing. I bought some peppers from a local organic grower, but all he had were green and purple. I like a little color in my peppers too. Finding local colored peppers that I could afford has not been easy. I finally found a local grower who had some and picked them up.
I cut them into strips and put them in the freezer for stir fry or fajitas. I love to see all the colors when I cook with them. It makes the meal feel like a fiesta.
I also like to make my chili beans for the year when I have the colored peppers. I do a big batch of them and it usually lasts me until I do them again. I made chili last Friday night and used the last of my chili beans from last year. :) I will post the recipe for my beans below. Here they are cooking in my big 7 gallon pot.
I ended up with 46 pints of chili beans. A few did not seal and they are in the fridge.
Marci’s Calico Chili Beans
Soak 10 lbs. of 10 bean mix (you can use kidney or pinto beans as well) overnight in plenty of water. Put beans in a large pot. Add 7 to 8 quarts of water and start them cooking.
Add the following:
4to 5 cups bell peppers, chopped (I like to use colored ones from my garden)
7 cups onions, chopped
1 – 10 oz. bottle of Worcestershire sauce
½ cup granulated garlic
1 cup chili powder
¼ cup cumin
½ cup salt or to taste
1 ½ cup sucanat or sorghum or mixture of both
¼ cup dry mustard
Sprinkle with cayenne to taste
Sprinkle with oregano to taste
Let come to a boil and start filling quart jars leaving a 1” headspace. Process in pressure canner at 10 lbs. pressure for 65 mins.
Makes 18 to 19 quarts.
Soak 10 lbs. of 10 bean mix (you can use kidney or pinto beans as well) overnight in plenty of water. Put beans in a large pot. Add 7 to 8 quarts of water and start them cooking.
Add the following:
4to 5 cups bell peppers, chopped (I like to use colored ones from my garden)
7 cups onions, chopped
1 – 10 oz. bottle of Worcestershire sauce
½ cup granulated garlic
1 cup chili powder
¼ cup cumin
½ cup salt or to taste
1 ½ cup sucanat or sorghum or mixture of both
¼ cup dry mustard
Sprinkle with cayenne to taste
Sprinkle with oregano to taste
Let come to a boil and start filling quart jars leaving a 1” headspace. Process in pressure canner at 10 lbs. pressure for 65 mins.
Makes 18 to 19 quarts.
4 comments:
Wow. This looks so good. I am going to try this when the weather gets a bit cooler here for sure. thanks for sharing so many great recipes. I am learning alot by reading your blog posts.
Just happened across your blog...and glad I did. You blog is lovely.
I have never heard of purple peppers...you learn something new every day here in cyberspace:-)
That recipe for beans sounds wonderful. Unfortunately, I don't have a pressure canner...I'm so afraid of those things since a friend had her lid once go straight through her ceiling...blew straight into her attic...very scary. I laugh now, but at the time I'm sure it freaked everyone out. So I can only with a waterbath canner...too chicken I guess.
Look forward to reading some of your previous posts and getting to know you better.
Blessings,
Connie
Oh those beans look so good! So how do you serve them? Right out of the jar or do you use them in certain dishes? I'd love to try them.
Just did a post today on canning myself, looks great!. Richard
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