Canning Mexican Spiced Pinto Beans

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See a photo tutorial for canning beans here.

Soak 5 pounds of pinto beans overnight. Rinse with clean water and cover. Bring to a boil and cook for 30 minutes. Then proceed with the recipe(s). Yield is 14 quarts; 7 quarts of each kind.

Canned Burrito Beans
In each of seven washed, hot quart jars, add:
1/4 cup tomato sauce
2 Tbsp chopped onions
1 tsp chili powder
1 tsp paprika
3/4 tsp salt
1/2 tsp cumin
1/4 tsp black pepper, garlic powder AND sugar
1/8 tsp oregano
2 1/2 cups soaked pinto beans

Fill with hot water to 1" headspace.
Stir carefully to distribute spices. Clean rim of jar well. Cap securely with two piece lids. Process in pressure canner for 90 minutes at 10 pounds. Release pressure and carefully move the jars to a folded towel to cool. Let cool overnight.

Canned Pinto Beans
In each of seven washed, hot quart jars, add:
1/2 Tbsp chili powder
1 Tbsp + 1 tsp tomato sauce
1 tsp dried onion AND salt
scant 1/8 tsp garlic powder
heaping 1/2 Tbsp diced green chilis
2 1/2 cup soaked pinto beans

Fill with hot water to 1" headspace. Stir carefully to distribute spices. Clean rim of jar well. Cap securely with two piece lids. Process in pressure canner for 90 minutes at 10 pounds. Release pressure and carefully move the jars to a folded towel to cool. Let cool overnight.

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