Pressure Canning Spanish Pinto Beans
Today, we’re diving into the art of pressure canning Spanish pinto beans, a recipe that promises not only to enhance your pantry but also to bring a touch of international flair to your meals. Perfect for preppers, food enthusiasts, and busy families alike, this method ensures you have a delicious, nutritious, and ready-to-use ingredient at your fingertips. So, let’s roll up our sleeves and embark on this flavorful journey, preserving the essence of Spain in every jar.
Pressure Canning Spanish Pinto Beans
Perfect for preppers, food enthusiasts, and busy families alike, this method ensures you have a delicious, nutritious, and ready-to-use ingredient at your fingertips. So, let's roll up our sleeves and embark on this flavorful journey, preserving the essence of Spain in every jar.
Ingredients
- 4 lbs pinto beans
- 6 cups water
- 2 diced bell peppers
- 2 diced white onions
- 1 tbsp smoked paprika
- 1 tbsp oregano
- 2 tbsp minced garlic
- 1 tsp cumin
- 2 15oz cans diced tomatoes
Instructions
- Soak beans per the NCFHFP, either over night or the quick soak method."https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/beans-or-peas-shelled-dried-all-varieties/"
- In a large pot, combine all other ingredients and bring to a simmer
- Place 1 cup of beans in a pint jar or 2 cups in a quart jar. Add ingredients from other pot, bringing to 1 inch head space.
- Wipe rims, add lid, add ring (finger tight), place jar into your pressure canner that should be warming up.
- Pressure can pints for 75 minutes/quarts for 90 minutes
Tried this recipe?Let us know how it was!
Oh.My.Wow! I added some diced jalapenos in with the bell pepper and what a treat indeed! About ten all together, so each jar got a good bite. They were great with some rump roast I made later that week. As it turns out, we’ve decided that this is going to be our new “go to” side with roast, along with ginger carrots. Thank you for sharing this recipe. Hugs and love…. Julie
This was terrific! My family loves “ranch beans” and this is just a slightly different take on that flavor. This is better. Will be stocking my pantry with these. Thank you!!
I’m making this as I speak. Is the 4lbs of beans pre-soak? Or 4lbs after soaking? Just canned up 10 pint jars and there’s enough beans to make 4 batches of pints.? I’m new to canning beans so maybe I’m missing something.
I too read the instructions as 4 lbs of beans, then soak. The liquid in this recipe made 9 pints, but the beans estimated to be 21. Ill find another recipe to use the remaining beans in.
I want to know why my bottles of pressure canned pinto beans have 1 inch of mushy beans at the bottom. I soaked them overnight, drained, rinsed and then precooked them for 30 minutes at a simmer, then pressure canned them at 11 lbs pressure for 75 minutes and ended up with 1 inch of mushy/mash in the bottom of the pint bottles. Why? I am now thinking of soaking them, then bottling them without the 30 minutes of precooking before pressure canning them, what do you think?
Did you open the jar, empty it and then say that an inch of beans are mush? Or is it a visual thing?
1. bean can break up in the process. Its normal.
2. if you want to safely can, do it per the instructions. Otherwise the risk and responsibility is all yours.
Love it
Adding this recipe to my pantry. I know it will be good, all your recipes are. Thanks again.
I’ve tried pressure canning beans. No matter the method – soaked, not soaked, dry in the jar – the beans are too soft to be cooked any further. I would not want them to be used in a chili, or casserole. I used a bunch of heirloom beans and now have jars of very soft beans. I will use them – black beans in soup, pintos for refried beans, yellow eye in bbq sauce for fake baked beans, brown beans in soup – but I feel that I basically wasted much of the potential of 8# of special beans.
Well, anything but the approved tested methods are not safe. If you’re that particular about your beans, i highly recommend stocking up on commercially canned beans.