Beans are something that I purchase in bulk so they are just hanging out in my storage room waiting to be cooked or bottled anytime. Winter is the perfect time to bottle them since I have more time than during garden/harvest season and I don't mind heating up the kitchen in the cold months. I love the convenience of grabbing a jar of beans right when I am ready to use them, especially since this chick never allows enough time for cooking them from their dry state. I also use the bottled pinto beans to whip up some "refried" beans at a moments notice.
Beans are one of the easiest and cleanest items to bottle and can be put together and ready to pressure in no time at all. It's just waiting for them to pressure that takes the time, I usually prepare other items in the kitchen while I am waiting for them to reach the pressure time. These instructions will work for any type of dried bean. Today I did pinto and black since these are the ones we use the most. You could also try kidney, navy, white, mixed, etc.
First step to all canning, is sterilizing all your jars, lids, rings and equipment you'll be using. I just throw my jars and equipment in a high heat cycle in the dishwasher. The lids and rings can be simmered for 10 minutes in a pan over the stove.
Next, rinse your beans well and you may need to pick out bits of rock or dirt chunks, hence the rinsing:) Scoop 2/3 cup of beans into each pint jar or if you want to bottle in quarts add 1 cup and 2 tablespoons.
Boil some water and cover the beans, leaving 1" head space at the top of the jar. Cap with the simmered lid and ring and place in your pressure cooker. Process at 12 lbs. pressure (or adjust for your elevation) for 75 minutes for the pints and 90 minutes for the quarts. (For details on processing check you users manual that came with the pressure cooker).
To whip up some refried beans, simply pour the entire jar of pinto beans, liquid and all into a bowl. Blend on low speed with a hand mixer until your desired consistency.
We always jazz our beans up a bit with a dash of salsa, garden greens mix, tomato powder, dried onions and whatever else we fill like tossing in at the moment. This is a great way to "sneak" in some vegetables.
You can also take this blended bean mixture and make your own bean flour. Just spread the pureed beans onto a dehydrator fruit roll tray and dehydrate until it is dry and crispy, then break apart and throw into the blender and process to a powder.
Shared On: The Art of Homemaking, Wildcrafting Wednesday, Tuesday Garden Party.
Thank you. I've canned freshly shelled beans in the summer and loved the results. I have kidney beans in bulk (dried), but often pass them over because I'm not planned enough ahead of time to have them soaked and cooked. This would certainly take care of that problem!
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Hi, I’m Annie, a child of God, Mother of Influence and Master Herbalist. Welcome to my place where I share what I have learned of natural and frugal living, healthy eating and living, gardening, homeschooling, herbal crafting, preparing temporally and spiritually, and love for God and Country.