These flavorful, preseasoned beans are perfect for Mexican dishes, rice, chips, tacos, chili, and more.
Place dried beans in a large pot or bowl and cover with water.
Soak 12 to 18 hours in a cool place. Drain water. OR
To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain.
Cover beans soaked by either method with fresh water and boil 30 minutes. Some choose to avoid this step and instead fill their jars with the hydrated beans, spice mix and fresh water.
Add spice mix to each cleaned pint jar.
Fill jars, 3/4 full with beans and add cooking water to 1-inch headspace.
Pressure can pints for 75 minutes and quarts for 90 minutes.
Quantity: An average of 5 lbs of dry beans is needed per canner load of 7 quarts. An average of 3 1/4 lbs is needed per canner load of 9 pints- an average of 3/4 lbs per quart.
1 lb of pinto beans this will yield about 4 pints. 2 lbs of pinto beans this will yield about 8 pints.
Quality: Always sort your beans and remove any rocks, stones, pebbles, or poor quality beans.