All in one jar meals can be very tricky (that is why there aren't many tested recipes for them) because of the mixed ingredients, especially when meat is involved and sausage gets a bit more complicated if it is encased sausage. So best bet is to post the whole recipe with specific amounts of each ingredient and then we can go from there.

For example, what liquid do you usually use if any and what would you use for liquid if you did it as soup? Are the beans dry beans or fresh shelled? Also will you be happy with the very different end texture/consistency you'll get?

Dave

I see your point. I make large quantities of this recipe and freeze portions, but I'm particular about the texture and consistency of the end product. This may just be one of those combinations that may not can easily.

The closest I could come to it would be dried black beans (use the quick rehydrate) canned alone with extra liquid so they don't turn out so pasty textured. And then the sausage canned - chunked, pre-cooked, drained - add the peppers and onions and meat broth and process it separately. Then open, drain, and dump the two jars together to heat and serve.

The processing times are the same either way (75-90 min) but the beans could then be done in more liquid so they would hold texture better.

But I really think that freezing is the best option.

Dave