I've tried pinto, black, red and lentils - using the recipe for canning "dried beans." They all worked well except for the lentils. They mushed up and took on a bad appearance on top, black with an oil-like substance. We decided not to eat them. All of the others turned out quite well, and we have enjoyed them so many ways. It's a great way to have quick meals and one of the great recipes in the Ball Book. As previous posts remark, don't overfill the jars - I now only fill to the curve of the jar level. My preference is for the black and red beans in recipes, and especially nice in making a really great chili and beans. I also can my own enchilada sauce - which when combined with the beans, some browned meat and onions, turns into a nice dish - especially on cold days. I usually put it all in a crock pot, and serve some home-made sourdough bread with it. Bejay

Add me to the list of people who love beans and greens, yum. Do lentils count? I just made this recipe and Elery and I both like it a lot, although I thought it needed more spice and so added extra cumin and some turmeric. It came from a blog called "Chocolate Covered Katie", so thanks to Katie! “1 Million Veggies” Lentil Stew (with an option for slow-cooker lentil stew) ◾1.5 cups onion, chopped (190g) ◾1 tbsp minced garlic (15g) ◾olive oil (I used 3 tbsp, but you can get away with as little as 2 tsp. Technically you can omit if you must… but it will be much better and more flavorful if you don’t go below 2 tsp.) ◾1 1/2 cups bell peppers, sliced or diced (350g) ◾4-6 carrots, sliced (95g) ◾1 cup celery, chopped (140g) ◾6 cups sliced mushrooms (Any variety will do; feel free to mix and match. I used 300g button mushrooms, 150g portabellas, and 350g shiitakes.) ◾2 tbsp apple cider vinegar (or white vinegar) (30g) ◾2 tbsp tomato paste (30g) ◾2 1/2 tsp fennel seeds ◾2 tsp paprika ◾1 1/2 tsp ground cumin ◾1 1/3 cup dry lentils (200g) (See nutrition link below for all substitution notes.) ◾1 1/2 cups vegetable stock (360g) ◾2 15oz cans diced tomatoes (I used regular, not unsalted.) ◾1 tsp salt ◾1 5-oz box spinach ◾1 1/2 tbsp grated lemon zest (important) Heat a large saucepan, then add the oil and onion. Sauté 5 minutes, until onions begin to brown. Add the garlic, peppers, carrots, and celery, and cook 5 more minutes. Then add everything else up to the cumin, and cook 15 minutes over medium heat, stirring occasionally. Now add all but the spinach and lemon zest. (If you have a crockpot, you can transfer the ingredients to your crockpot at this time.) Cover and cook on low until the lentils are soft and have absorbed most of the liquid��" it takes about an hour on the stovetop. Time will vary if you use a slow cooker, depending on the strength and size of your particular crock pot. Add spinach and lemon at the very end, and cook 2-3 minutes until the spinach wilts. This recipe makes 8 servings. I also like this recipe for beans, greens and gnocchi from Eating Well: Skillet Gnocchi with Chard & White Beans Source: © EatingWell Magazine In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella. Serve with a mixed green salad with vinaigrette. INGREDIENTS 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided 1 16-ounce package shelf-stable gnocchi (see Tip) 1 medium yellow onion, thinly sliced 4 cloves garlic, minced 1/2 cup water 6 cups chopped chard leaves (about 1 small bunch) or spinach 1 15-ounce can diced tomatoes with Italian seasonings 1 15-ounce can white beans, rinsed 1/4 teaspoon freshly ground pepper 1/2 cup shredded part-skim mozzarella cheese 1/4 cup finely shredded Parmesan cheese Tip: : Look for shelf-stable gnocchi near other pasta in the Italian section of most supermarkets. DIRECTIONS Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes. Nutrition Information 6 servings - Facts Per Serving: Calories: 325 Fat. Total: 7g Carbohydrates, Total: 55g Cholesterol: 8mg Sodium: 616mg Protein: 14g Fiber: 6g % Cal. from Fat: 19% Fat, Saturated: 2g Annie

petra, I'm a hot pepper wuss myself, although Elery loves them. This green sauce is more lime and tomatillo than hot pepper and the cheese moderates the heat nicely too. Lars, I like to keep bean dip on hand too, but Elery finds that it makes a good snack in the evening, so before I know it, it's gone! My habanero plants are doing well, but it's very nearly a miracle if any of them ripen before frost here. KatieC, I'd get twice as many tomatillos if I'd actually cover them or put them in a hoop house, my season is just barely long enough for the husks to fill..... Cathy, I always cooked when I travelled, although I don't travel nearly as much as you do. I can only eat out just so much, then I need to cook something, even if it's just eggs. Annie

Cuban Shredded Pork Ingredients 1 1/2 pounds boneless pork chops 1 pint water to cover 1 lime, juiced 1 sprig fresh thyme 8 black peppercorns 1 tablespoon garlic powder, or to taste 1 tablespoon onion powder salt to taste 2 tablespoons olive oil 1 large onion, halved and thinly sliced 3 cloves garlic, peeled and sliced 1 lime, juiced 1/4 cup chopped fresh cilantro Directions 1 In a large saucepan, combine water, juice of one lime, thyme sprig, peppercorns, garlic powder, onion powder and salt. Bring mixture to a boil. Add pork chops, reduce heat to medium-low and simmer for 1 to 1 1/2 hours, until meat is very tender. Add more water as necessary to keep chops covered. 2 Turn off heat and let the chops rest in the broth for 30 minutes. Remove chops from broth and shred, removing excess fat; set aside. 3 In a large frying pan, heat olive oil over medium-high heat. Add the shredded pork and fry until it is almost crisp, about 5 minutes. Add the onion and garlic and continue to cook until the onion is just tender yet slightly crisp, about 10 minutes more. Add the juice of one lime, mix though and toss with cilantro. Serve and enjoy. Serve with Black Beans and rice GRANDPA ARROYO'S CUBAN BLACK BEANS & RICE 2 lbs. black beans 2 lg. bell peppers 1 c. olive oil 1/2 c. sugar 2 lg. onions 8 oz. diced pimentos 1 c. vegetable oil 1 1/2 c. sherry 1 1/4 to 1 1/2 c. vinegar (to taste) 2 c. rice Salt & pepper to taste Soak black beans overnight. Cover in pressure cooker with water 2 inches over top of black beans. Cook in pressure cooker for 45 minutes. Do not drain any remaining fluid. Dice onions. Cut bell peppers into 1/2 inch by 3/4 inch slices. Add all ingredients to black beans. Simmer for 2 to 4 hours. Beans should make their own broth. Add liquid when necessary to prevent drying out or burning, but keep broth thick. Serve over rice. Use as side dish to chicken or steak, or main dish on its own. Also, try in flour tortillas to make unique Cuban burritos.