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Canning Cajun Red Beans & Sausage
Cajun red beans (or Louisiana Red Beans) are a flavorful dish with classic creole flavors. Canning the beans means you can have a quick weeknight meal, just add cooked rice!
👥 14 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 15 min🔥 Cook: 30 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●stove
📝 Preparation Steps
1
Prepare the pressure canner according to the manufacturers instructions. Also prepare jars, lids and rings.
2
Drain the water from your soaked beans, then place them in a stockpot with 6 cups water and 6 cups chicken broth. Bring to a steady boil over high heat, then reduce the heat and simmer for ⏱️ 30 minutes. (Start another kettle of water simmering right before you begin ladling everything into jars, as sometimes you need more boiling water to top off the jars.)
water6 cupschicken broth6 cups
3
While the beans are cooking, chop the onions and peppers. Add all the chopped vegetables to the pot, along with the seasonings (all but the bay leaves).
onions (finely chopped)4 cupsmedium bay leaves (one per quart jar)7
4
Slice the sausage, and chop the bacon into small pieces. Brown both on the stove over medium heat, and then add them to the cooking bean pot.
bacon (thick cut (optional))1 lb
5
After ⏱️ 30 minutes total cook time, remove the beans from the heat and ladle into hot jars. (The beans and veggies should cook for a minimum of ⏱️ 5 minutes.) Be sure to divide all the solids evenly between the jars. They'll only be about 3/4 full.
6
Add 1 bay leaf to each quart jar, and 1/2 leaf to each pint.
7
Top off each jar with the liquid you used to boil the beans, adding more boiling water if necessary. Leave 1" of headspace.
water6 cups
8
De-bubble jars and re-adjust headspace if necessary.
9
Wipe the rims of the jars with a damp cloth to clean. Put the lids and rings on the jar, tightening them until they are fingertip-tight.
10
Load the jars into the pressure canner and process at 10 lbs pressure for ⏱️ 75 minutes for pints, ⏱️ 90 minutes for quarts.
11
After the time has elapsed, allow the canner to depressurize naturally. Remove the jars and allow them to cool for ⏱️ 12 hours. Store in a cool, dark place for up to one year.
Nutrition Facts
calories
588 kcal
fat Content
31 g
serving Size
1 serving
fiber Content
12 g
sugar Content
5 g
sodium Content
2014 mg
protein Content
30 g
trans Fat Content
0.2 g
cholesterol Content
70 mg
carbohydrate Content
48 g
saturated Fat Content
10 g
unsaturated Fat Content
18 g
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