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1
Following package directions, put them in a large pot and either soak the beans in cold water overnight or cover with water and bring to a boil.
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2
Then remove from heat and let them stand 2 hours.
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3
Drain and rinse the beans.
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4
Place the beans in a Dutch oven and cover with water.
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5
Bring to a simmer and add the onion, garlic, jalapeno, tomatoes, and bacon.
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6
Simmer for 4 hours until the beans are tender.
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7
Add more water if needed to keep them covered.
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8
At the end of the cooking time, add the remaining ingredients.
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9
Mash the beans to desired consistency with a potato masher or spoon.
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10
Transfer the beans to warm sterilized jars.
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11
Place sterilized lids on top and screw rings tightly.
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12
Follow your pressure canners manufacturer directions for canning dry beans.
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13
My instructions are to pressure can them for 90 minutes at 12 pounds.
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14
As an alternative to canning, simply transfer the mashed beans to Ziplock bags or other freezer containers and store up to 6 months in the freezer.
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15
This recipe makes about 11 pints.
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16
Serve beans alongside any Mexican meal.
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17
I often heat them up and stir in some shredded cheddar cheese.
