One Pot Rice and Beans

•  2 tablespoons olive oil
• 1 yellow onion, chopped (about 1 ¼ cups)
• 1¾ cups chicken or vegetable stock or water
• 1 teaspoon salt
• 1 cup long-grain rice
• 1 (15.5-ounce) can black or pinto beans

In a large saucepan or Dutch oven with a tight-fitting lid, warm the olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add the stock, cover and bring to a boil.

Add the salt, rice and beans (including the liquid). Stir just to combine, then cover.

Turn the heat down as low as it will go, then let simmer, undisturbed, for 18 to 20 minutes. Remove from heat and let sit for 4 minutes, then fluff with a fork.

Season to taste with salt and pepper, then garnish with lime or cilantro as you wish.

Chokecherry jelly

 

Ingredients

• 4 cups chokecherry juice (See chokecherry syrup recipe for method to get juice.)
• ¼ cup lemon juice bottled
• 4 teaspoons calcium water see step #1
• 1.75 cups sugar (original recipe offers a range)
• 4 teaspoons Pomona’s Pectin powder mixed with sweetener

Instructions

• Before you begin, prepare calcium water. 

  To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.

  Extra calcium water should be stored in the refrigerator for future use.
• Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
• Prepare chokecherry juice.
• Measure juice into saucepan.
• Add calcium water and lemon juice and mix well.
• Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
• Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
• Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.
  
  
  Credit: https://pomonapectin.com/chokecherry-jelly-2/