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!