Ingredients:

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1 lb (2 cups) dried navy beans

4 cups water (for soaking)

4 cups vegetable or chicken broth (for the sauce)

1 small onion, finely chopped

2 tbsp maple syrup or honey (optional)

2 tsp mustard powder

1 tsp smoked paprika

1 tsp salt

½ tsp black pepper

¼ tsp ground cumin

1 tbsp apple cider vinegar

½ tsp liquid smoke (optional)- 6-7 pint sized jars

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Instructions:

1. Prepare the Beans:

2. Sort and rinse the dried navy beans.

3. Soak them overnight in 4 cups of water, or use the quick-soak method (boil beans for 2 minutes, then let them sit, covered, for 1 hour).

4. Cook the Beans:

5. Drain and rinse the soaked beans.

6. Cover beans with fresh water in a pot and simmer for 30-40 minutes until slightly tender but not fully cooked.

7. Prepare the Sauce:

8. In a medium pot, combine the broth, onion, maple syrup or honey (if using), mustard powder, smoked paprika, salt, black pepper, cumin, apple cider vinegar, and liquid smoke.

9. Simmer for 10-15 minutes to blend flavors.

10. Combine and Pack Jars:

11. Fill sterilized canning jars with the partially cooked beans, leaving 1-inch headspace.

12. Pour the sauce over the beans, ensuring they’re fully submerged but leaving 1 inch of headspace.

13. Pressure Can the Beans:

    14. Wipe jar rims, apply lids, and screw on bands finger-tight.

    15. Place jars in your pressure canner, following the manufacturer’s instructions.

14. Process at 10-15 PSI (depending on your altitude) for 75 minutes (pint jars) or 90 minutes (quart jars).

15. Cool and Store:

16. Allow the pressure canner to cool naturally.

17. Check the seals after jars cool. Store sealed jars in a cool, dark place for up to a