Tried to find the recipe on Ball site but no luck. Step 1 put dry beans in saucepot, cover with water to 2" over, boil 2 minutes, let soak 1 hour, Drain. Step 2 Cover beans with water by 2 inches, add meat, onion, pepper, bring to boil, simmer 2 hours. I guess the gelatin in the stock would make it thicker than using water in Step 2? I can do either the 50/50 soup rule (in which case I wouldn't simmer for 2 hours but follow the NCHFP instructions for bean soup which says heat boil again and drain again after the 1 hour soak and then cook 5 minutes with the meat) or the BBB instructions (which call for longer processing times of 75/90 minutes). Ball just had measurements and I'm assuming with the longer times the jars are filled with beans and liquid to the 1 inch HS, not half-filled with beans then remainder stock? Those times are also longer than beans in tomato sauce or molasses given on NCHFP site. Do the beans turn mushy so only suitable for a pureed (after opening jar) soup? Maybe the NCHFP "soup" recipe would give firmer beans - I'd really like to can beans in ham broth maybe with a little meat, not a bean soup but can't find an approved recipe. Looking for something to cut some time off making cassoulet, or flexible enough to make ham bean and potato soup when opening the jar. Maybe canning stock and beans separately would be best but I do have some meat on the bone I'd like to put in with either the stock or the beans. And I don't want to waste the gelatin either.

This just takes about 1/2 an hour to make. CREAMY TARRAGON CHICKEN 4 boneless, skinless chicken breast halves Salt and pepper to taste 3 Tbsp. flour 2 Tbsp. olive oil 1 Tbsp. onion, finely chopped ( or 2 garlic cloves, minced) ü c. white wine 1 Tbsp. fresh tarragon, chopped ü c. chicken broth 3 Tbsp. butter ü c. heavy cream Season chicken with salt and pepper; dredge in flour. Set aside chicken and remaining flour. In a large saute pan, heat olive oil over medium high heat. Brown the chicken 2-3 minutes per side until golden brown. Set aside and keep warm. Add onion to pan and cook one minute (you will need to add more oil). Pour wine in pan and increase heat to high. Deglaze pan by cooking until almost all the liquid has evaporated, stirring to loosen browned bits in the pan. Reduce heat to med. Low and add reserved flour, stirring to form a thick roux. Stir in tarragon and broth. Return chicken to pan and cook until chicken is cooked through and juices run clear, about 10 minutes. Remove chicken to plates, add butter and cream to pan and heat through. Spoon sauce over chicken and serve. NOTES: I used two chicken breasts and doubled the sauce but it still doesnâÂÂt make a lot.

I do this all the time, except I don't add in any Ranch Dressing, and I use frozen mixed veggies.

Found it. It is called 'fearless cooking for one', by Michele Evans. Published in 1980. It was bit over my head when i bought it, but thumbing through, i did get many recipes that i've made over and over since that time. One chapter is 'glorious black bean days'. A single bag of beans, and 4 simple recipes...mostly frozen after cooking, to use whenever as to not get bored with it. The intro has storage and cooking tips, shopping tips, 4 ingredients that should always be fresh...onions, garlic, parsley, whole peppercorns... Like many cookbooks, 1/2 the recipes are way complicated for even a seasoned home chef. (like 2 dozen lily flowers). ....but can make most of the soups without the full ingredient list....like wood ears. I made a basic soup last night using my freezer storage of ingredients. I just pick and choose what sounds good. (made a beef stew last weekend so i did not use potatoes or carrots.) Sauteed a chopped onion with lots of garlic, celery, a leek that needed to be used up. Once soft, i added a pint of stock. Bring to simmer, then added a pint of salsa. Simmer, then added black beans/mixed grains....(rice, lentils, etc) -all homemake fresh/frozen Could have added corn, peas, chard, etc from the fall harvest that i've frozen, but DH wanted lamb sausage. It was good as a veggie 'chowder' before the lamb.... -today i'll add fresh/frozen corn, peas and chard, a cup of water, for lunch, with some toasted bread slices. Leftovers but a bit different. Stir in a tbsp of greek yogurt to the table,. Top with chopped cilantro. I don't salt anything....my stocks, salsas, beans. I just use some spices and lots of lemon or lime. Many veg have their own natural salts like celery. A splash of AC vinegar will give a tart punch. It isn't clear if you are up to making your own stocks. I make one about once a month. And make a bag of beans at the same time,(white, black or garbanzo in rotation) and a sprouted grain mix. Freeze the abundance in small portions and often some greens as well. Just fill the containers and pour over cooled stock to fill the container voids. If making a chicken stock with roasted bone-in parts, i can freeze the meat in portions to add later to a chicken noodle soup. This is always done on a Sunday...while i do other things around the home, laundry etc, prepping for the next work week. I have an extra bunch of cilantro and limes that i'll chop and freeze in 1/4 pints today, with squeezed limes. Pour over a cup of hot water to blanch in a pyrex bowl, then freeze. Just another fresh flavor to add to chowders. (DH overshopped and bought more parsley and cilantro when we already had some)...more than I'll use this week. If not up to making your own, look for NOsodium stock. Low is ok. My parents are in a small town but noticed FoodLion has a well stocked organic/specialty food section. Good stocks and beans and flavorful salsas. I would still start your soup with fresh onion, garlic and celery/carrot...finish with fresh parsley stems chopped fine, top with leaves at the table. The few fresh ingredients with make the difference.