Louisiana Red Beans


Preserving Method: Pressure Canning

1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands. 
2. Sort and rinse beans.  Cover with at least 2-invhrd of water in a large saucepan.  Bring to a boil and boil for 15 minutes.  Turn off heat and allow beans and ham hock to soak in hot water for 1 hour. 
3. Meanwhile, cook the bacon in a heavy bottomed saucepot until fat has started to render.  Add the chopped andouille sausage to the pot and cook, turning occasionally, until browned on all sides.  Remove bacon and sausage and set aside. Do not drain fat.
4. Add remaining ingredients, except bay leaves and chicken broth to the same pot and cook, stirring frequently over medium-high heat until vegetables are golden brown. Return the beans and bacon to the pot.  Using a sharp paring knife, cut as much meat and skin off the ham hock as you can and chop it up roughly.  Add it to the beans. Bring chicken stock to a simmer in a small saucepan. 
5. Fill hot jar ¾-full with the hot bean mixture. Place a small by leaf in the jar. Ladle hot chicken broth over beans leaving 1-inch headspace. Remove air bubbles. Wipe rims and center lids on jars. Apply band and adjust to fingertip tight. Place jar in pressure canner containing 2 inches of simmering water; repeat until all jars are filled. 
6. Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner. Process quarts for 90 minutes and pints for 75 minutes. Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool 10 minutes. Remove from canner.  To serve, simmer 10 minutes and serve with white rice.