White Bean Chili with Corn Found on Pinterest 1 lb of white beans soaked but not cooked (soaked overnight in the frig), I use Navy Bea ns, they seem to hold their shape better then Northern. 6 cups chicken broth 1 med. onion chopped 6 cloves of garlic 7 oz canned green chili 1 lb bag frozen white corn 4 tsp cumin 1 tsp oregano 2 tsp ground cayenne Chop the onion, garlic, green chilis and set aside. Put the beans in a big pot and cover with water. Low boil for 30 minutes. I skipped this part since I didnt want my beans overcooked. Add all the other ingredients to a stainless steel or enameled cast iron pot. Bring to a boil, stirring occasionally, then turn off the heat. Add the bean that have now been boiled for 30 minutes to the rest of the ingredients. Your beans will not be completely cooked but the pressure canner will finish the cooking. Fill hot jars with the mixture ¾ (a little less if you dont precook your beans for 30 mins) up from the bottom of each jar using your slotted spoon, try and get some of the liquid also. Add the broth liquid into the jars leaving 1” headspace. Remove air bubbles and refill to the proper headspace if necessary. Taking a clean paper towel and wipe the rims of the jars with white vinegar removing any food particles that would interfere with a good seal. Assemble lids and tighten to finger tight. Process pints for 75 minutes at 10 lbs of pressure (11 lbs for dial gauge canner) and quarts at 90 minutes. When complete wait 10 minutes then remove jars after removing lid.
Posted on: Tue, 28 Oct 2014 08:13:40 +0000
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