Saturday, September 24, 2016

Chili beans and Rooster wings

Continued my diastasis recovery workout over the past week and a half. I'm on Week 4 now and started to see some improvement during Week 3. I've always hated to exercise, but I've been loving seeing the progression of what I can accomplish, how I'm already healing, how much better I feel, and taking the time to do something for me. I'm liking exercising!

Signed a petition to Organic Standards groups to eliminate all plastic packaging and metal bits. You can sign it too!

Butchered our rooster finally and enjoyed both a nice crock pot roasted chicken and some chicken curry over brown rice. Quieter mornings, happier neighbors, gorgeous feathers for projects and bedding, and two meals. Gotta love the homesteading life!

Our red clover cover crop is starting to sprout and we'll look forward to healthy garden beds next year.

Best of all? I canned some less gassy chili and plain beans. Here's the method adapted from here. Total process will take about 2 days, so plan accordingly.

1.Mix up a batch of seasoning mix- 1/3 cup of mix for every 5 pints/ 1/2 L of beans.

2 TB crushed dried Adobo peppers, seeds removed
2 tsp ground cumin
2 TB paprika
1 tsp ground black pepper
1 TB dill seeds
1 tsp Tajin© with Lime mix
1 TB garlic powder
1 TB dried rosemary

Mix all together and store in an airtight glass container until use.

2. Place 1 lb of dry beans (for every 4 pints/ 1/2 L of chili beans desired) in a large glass, stainless or ceramic container. I used my crock pots.
3. Cover with water, at least half again as deep as the level of the beans.
4. Add a raw potato or a TB of baking soda to reduce gas.
5. Allow to soak for a few hours, rinse and drain at earliest convenience.
6. Cover with water as before and add another TB of baking soda.
7. Repeat steps 5 and 6, you should be on your third soak.
8. After a total of 24 hours of soaking, rinse well and place in a crock pot for each 2 lbs of beans.
9. Cover with water, and put on crockpot warm setting for a few hours until you have time to can.
10. Set up your canning station with jar lifter, lids/seals, bands/clips, jars, pressure canner with 3 inches of water, start boiling water in a pot for lids/seals to soften, tongs to grab lids/seals, towels to set processed hot jars on, and seasoning mix.
11. Drain and rinse beans for the final time. Cover with clean water and bring to a boil. Boil gently for 30 minutes, skimming off any foam that floats to the top.
12. Fill jars 3/4 full, and add 3 tsp of seasoning mix to each jar and a 1/2 tsp of non-iodized salt. Top off with cooking liquid, leaving an 1 inch headspace.
13. Place lids, bands, etc and process for 75 minutes at 11 psi (adjust for altitude).

Here's to happy, less-gassy, plastic-free beans!- Little Urban Greenie

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