Monday, October 14, 2013

Canning bean recipes

Did you know:

Two cups of dried beans = one pound

A heaping half-cup of dried beans = one 15-ounce can

One and a half-cups cooked beans, drained = one 15 ounce can

One cup dried beans = 3 cups cooked beans

One pound dried beans = 6 cups cooked beans

-based on information from the U.S. Dry Bean Council


Ben's Beans

Pork and Beans Ben's Style

Fart Less Pinto Beans

Chili Ready Beans

Red Beans and Rice

Spicy Mixed Beans

Baked Beans - Boston Style

Chickpeas to use for Hummus

Pork & Beans

Baked Beans

BBQ Black Beans

BBQ Beans

Bean and Weinies

Western Beans

Boyd's Beans

Bean Salad

4 Bean Cassarole

Garlic Beans with Bacon and Onion

Better than Bushes Beans

Yellow Lentils (indian Dahl)


Ben's Beans

Ben Scoles

Pinto or other Dry beans

Use Dry beans,, PINTS,, 1/2 c. (I use 2/3 c beans to a pint so they are thicker), dry beans, add spices you wish,, add a couple Tablespoons of meat if you wish for added flavor,, top with boiling water to 3/4 inch head space,, process for 75 mins in Pressure Canner at 10 lbs or your altitude adjustment,, QUARTS 1 cup dry beans,, 3 or 4 table spoons meat if you wish,, add spices,, boiling water to 3/4 inch head space, procees in pressure canner, for 90 mins, at 10 lbs or adjusted for your altitude,, NOTE,, if they are to thick for your liking,, next time,, omit 1 Tablespoon of beans, do not go overboard with the meat,, it will displace to much water the beans need to process right,


Pork and Beans Ben's Style

By Diana Nigon

1 gallon water

2 rounded Tbsp dry mustard

2 Tbsp kosher salt

2 tsp ham boullion (I used Better than Boullion,,,which I love. It's world's better than any other (IMO)

1 loosely packed cup of dark brown cane sugar

Stir to mix well, bring to a boil and pour over the 2/3 c dry beans (I used great northern) per pint or 1 cup per quart in the jars. Fill to leave 1" headspace. Remove air bubbles. Add lids and rings and PC 75 minutes for pints and 90 minutes per quart at the pressure for your altitude.


Fart Less Pinto Beans

Kat Moore


4 regular sized bags Dried Pinto Beans

4 tsp baking Soda

Enough water to cover by 3 inches

Rinse beans and sift thru for the bad ones. Add rinsed beans, baking soda and water into a large pot. Stir together. Set over med-high heat and bring to a boil. Once at a boil, remove from heat and let set, undisturbed, overnight.

In the morning, rinse, rinse, rinse the beans in batches and add to a CLEAN pot. Add enough water to cover by 2 inches.

Next ingredients;

2 meduim onions, (grated, just use a box grater)

lots of minced garlic, (use as much as you like, I use around 4 TB)

1 tsp garlic powder

4 Tbs beef boullion

1 left over ham bone with lots of meat still attached

So, to your soaked beans now in clean water and covered by 2 inches, place over med heat. Add grated onions, minced garlic and garlic powder. Bring to a boil. Test beans in about 1 Hour, we are looking for ALMOST done. Once there, add beef boullion and ham bone. Let it boil until you end up

with water that is cloudy with dissolved beans. Remove ham bone and cut away meat, chop the meat into large pieces, you want to see the ham. Add ham back to the pot and your done!!!

If going to pressure can, when I did it, I ended up 3 quarts and 8 pints, but that was after we had dug into it for dinner. Pressure can according to your pressure canner directions. So simple, so easy and so stinking good. I made these a lot for calf-markings. Enjoy!!! Kat Moore


Chili Ready Beans

By Betty Rodgers, Darlene Enoch and Edie Dusky

I did these Ben's Bean way..

this is for a pt. jar

1/4 C. tomato sauce

1/2 t. dried onion

1 t. chili powder

1 t. jalapenos (optional)

1/2 t. salt (optional)

1/2 t. cumin

1/4 t. black pepper

1/4 t. garlic powder

2/3 C. small red beans

Put beans in sterilized jar and add tomato sauce and spices. Add boiling water to leave an inch head space. Pressure can at 10 lbs. for 75 minutes for pints.


Red Beans and Rice

By Regina Fischer

1 pound dry kidney beans

2 small ham hocks

Soak Beans overnight in 8 cups water . Drain and add hocksput in large pot with 8 cups water. bring to a boil.

In a skillet heat 2 Tablespoon vegetable oil .

Add 1 tablespoon chopped garlic

2 cups chopped onion

1 cup chopped celery

1 cup chopped green pepper.

Saute for 3 minutes. Add too beans.

ADD to beans: 1/4 teaspoon cayenne pepper

1 Bay leaf

1/2 teaspoon thyme

1 Teaspoon Tabasco sauce

1 teaspoon sugar

salt and black pepper to taste

1 cup chopped tomaotes

Cook over medium heat for 2hours or til beans are tender. The last hour leave uncovered.

ADD 1 pound moked sausage in chunks/slices.

Just before beans are served remove 1 cup and puree then add back to pan.Serve over white rice cooked.


Spicy Mixed Beans

By Cindy Hopkins DeBerge

I mix 2 parts each of Kidney beans, Pinto beans and white beans (navy or whatever) with one part of black beans. I mix up a large container of these as I make them so often.

1 cup mixed beans in a quart or 1/2 cup for a pint. I rinse the beans before putting them in the jar but no soaking or cooking beforehand. You can go with a little less beans if you want a more soupy result. Don't add the salt if you want your beans a little more mushy.

Then I add to each quart (halve this for pints):

1/4 cup dried minced onions

1 Tbsp of chili powder

1/2 tsp cumin

1/4 tsp garlic granules or powder

1 tsp salt

Fill to one inch headspace with hot water. Place in a pressure canner and process 90 mins for quarts and 75 mins for pints at whatever pounds pressure for your altitude.


Baked Beans - Boston Style

By Karen S. White and Pat Johnson in Canning

Source: Canning & Preserving for Dummies, Pg. 150

Yield: About 6 pints or 3 quarts

2 pounds dried navy beans

6 quarts water

½ pound bacon

3 large onions, sliced

2/3 cup packed brown sugar

4 teaspoons salt

2 teaspoons powdered mustard

2/3 cup molasses

Place the beans in a 6 – 8 quart pot. Add 3 quarts of water to cover the beans; cover the pot and allow them to soak for 12 to 18 hours. Drain the beans, but don’t rinse them.

Return the beans to the pot; add the remaining 3 quarts of water (to cover the beans); bring the mixture to a boil over high heat. Reduce the heat; cover and simmer until the bean skins begin to split. Drain the beans, reserving the liquid.

Transfer the beans to a 4 quart or larger covered baking dish. Add the bacon and onions. Combine the brown sugar, salt, mustard and molasses in a large mixing bowl. Add 4 cups of the reserved bean liquid (if needed, add water to make 4 cups). Pour the sauce mixture over the beans. Don’t stir.

Cover the beans; bake in a preheated 350 degree oven for 3 to 3 ½ hours. The consistency should be like a thick soup. Add more liquid if the beans become too dry.

While the beans are baking, prepare your canning jars and two piece caps (lids and screw bands) according to manufacturer’s instructions. Keep the jars and lids hot.

Ladle the hot beans into your prepared jars, leaving 1 inch of headspace. Release any air bubbles with a nonreactive tool, adding more beans to maintain a headspace of 1 inch. Wipe the jar rims; seal the jars with the two piece caps, hand tightening the bands. Process your filled jars in a pressure canner at 10 pounds for 1 hours and 20 minutes (pints). 1 hours and 35 minutes (quarts).

After the pressure in the canner has returned to 0, open the canner and remove the hot jars with a jar lifter. Place them on a clean kitchen towel or paper towels away from drafts. After the jars cool completely, test the seals. (If you find jars that haven’t sealed, immediately refrigerate them and use them within one week.) Boil the contents of each jar for 10 minutes before tasting or eating.

Notes: I tweaked the base recipe above and increased the yield to fill the canner. I used:

5 pounds dried navy beans

15 quarts of water (+/- as needed)

2 one pound packages of bacon

1 four ounce container of dried minced onion

2 large onions, sliced thin

1 pound bag (16 oz.) dark brown sugar

1 can (29 oz.) tomato sauce

1 bottle (12 oz.) molasses

3 tablespoons canning salt

2 tablespoons dry powdered mustard

1 teaspoon ground cinnamon

I baked it all in my large 18 quart tabletop roaster. Just remember that the mixture must be ‘soupy’ for an acceptable canning product. If necessary have some extra water or sauce on hand to make headspace.


Chickpeas to use for Hummus

By Melissa Stephens Blair

Add 1/2 cup chick peas per pint, 2 peeled garlic cloves, and 1/2 teaspoon garlic salt. Fill with water leaving 1 inch headspace and pressure can for 75 minutes.

To make hummus: Drain the can of chickpeas, reserving the liquid. Add the drained chickpeas, 2 TBSP tahini, 1 TBSP lemon juice, and 1/4 tsp cumin to a blender. Blend until smooth. Add reserved liquid a tablespoon at a time if you need to for the right consistency. Salt to taste. Will keep in the fridge for up to 3 days


Pork & Beans

1 quart dried navy beans ( about 2 pounds )

1/4 pound salt pork, cut into pieces

1 cup chopped onion (about 1 medium) I use sweet onion

3 tablespoons sugar

2 teaspoons salt


1/4 teaspoon cloves

1/4 teaspoon allspice

1 quart tomato juice

Put beans in a large sauce pot; add water to cover by 2 inches. Bring to a boil; boil 2 minutes. Remove from heat and let beans soak 1 hour. Drain. Cover beans with boiling water by 2 inches in a large sauce pot. Boil 3 minutes.Remove from heat and let stand 10 minutes; drain. Combine onion, sugar, salt, spices and tomato juice; heat to boiling. Pack 1 cup beans into hot jars; top with a piece of salt pork; fill jar 3/4 full with beans. Ladle hot tomato sauce over beans, leaving 1 inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 1 hour and 5 minutes, quarts 1 hour and 15 minutes, @ 10 pounds pressure in a steam-pressure canner.


Baked Beans

makes about 6 pints or 3 quarts


1kg dried navy beans

250 grms diced bacon

1 medium onion

2.5 cups home made tomato sauce

1/2 cup brown sugar


1 cup maple syrup

1/2 tsp pepper

2 tsp mustard

Soak beans in lots of water overnight in large heavy saucepan. Drain next morning.Cover with water again. Bring to a boil, stirring on medium heat.

Cover and cook about 1 hour until tender too soft. Bite into a bean to check if cooked. Stir often while cooking.

Add remaining ingredients. Stir. Return to a boil.

Pour into a large casserole dish and cover then put into a moderate oven and bake for 2 hours or so. At least twice during this time you will need to add a little more water or 1/2 water and 1/2 sauce to your beans.

The sauce will thicken as it cooks.

Pour into prepared canning jars to 1 inch (2.5cm) of the top. Secure lids. Process in pressure canner 10 pounds pressure for 80 minutes 500ml , 100 minutes per litre . Makes 10 pints or or 5 quarts.


BBQ Black Beans

1 lb black beans soaked over night

2 smallish onions chopped

1 tbsp minced garlic

2 cups bottled bbq sauce (whatever you like)


2-3 drops liquid smoke per pint jar

1 jalapeno minced and divided among 6 pints

Fill beans to the half way point add onions, jalepeno and garlic evenly.

Add 1/3 cup BBQ sauce per jar and then fill with water. The beans soak up the water in a couple of weeks if you let sit after canning. Process 1 hour 5 minutes


BBQ beans

6 cups small white beans

1/3 lb salt pork or thick cut bacon cut into 1" pieces

1 1/2 tsp salt 1 1/2 cup firmly packed dark brown sugar

2/3 cup molasses

1/4 cup light karo syrup


1 tsp dry mustard

Sort and rinse beans. Fill jars slightly more than half full. Add Salt pork to each jar.

Combine the rest of the ingredients and bring to a simmer. Evenly distribute the sauce into each jar. Fill the jars with water leaving 1" head space. Remove air bubbles and seal jars.

Process at 11lbs with a dial gauge canner or 10 lbs with a weighted canner. Process pints for 80 mins and Qts for 95. Adjust for elevation if higher than 1,000 ft above sea level.

This recipe is worded a little weird but i typed it exactly as i found it!!!


Bean and Weinies

8 pounds white beans washed soaked 12 hours or so and cooked till soft

5qts tomato sauce ( I make my own)

4 cups finely chopped onion

1.5 lbs brown sugar

1 cup molasses


1 tsp black pepper

8 T salt

1 T ground powdered mustard

1T cinnamon

2 to 3 pounds chopped fried bacon, ham or hot dog slices.

Pressure can 10 pounds pressure for 1.5 hours. Makes about 30 pints

(some one in the group gave this to me for a quick lunch for the grandkiddos. Sorry forget who gave it to me for the credit but if it is you speak up:)


Western Beans

1 ½ pounds dry beans, I use a 7 bean mix.

Soak the beans all day after cleaning, sorting and prepping them.

I cooked the beans in the crock pot overnight on low in water.

In the morning I mixed up a batch of homemade BBQ sauce consisting of

Ketchup, molasses, cider vinegar, liquid smoke, worstershire, mustard powder, chili powder, powdered ginger, dried onion, minced garlic, coarse black pepper, brown sugar. You’ll have to use your judgment on quantities of each to your tastes. You could use good bottled sauce if you have to. I made about 3 cups of sauce.

I leave a couple of inches of bean juice in the crock pot with the beans and reserve the rest for now.

Mix in the BBQ sauce with the beans and juice and add about a pound of smoked pulled pork (I smoke my own) and a couple of diced jalapeno’s, more if you like it spicier. If you don’t have the pork you can use smoked sausage or cooked bacon. If you don’t have enough juice in the beans, add some of the reserved juice to the beans.

I cooked the beans for several hours on high in the crock pot so I could taste test them before canning them.

I pressured canned the beans for 75 minutes at pressure for my altitude using the currently accepted practices.

This recipe yielded 8 pints for me.


Boyd's Beans

2 cups pinto beans

2 cups lentil beans

1 package salt pork

1 lb green chili (frozen or fresh roasted and peeled)

3 cloves minced garlic

1 Tbs oregano

Salt to taste

Add cleaned and rinsed beans to your crockpot. Chop the salt pork into small cubes and add to beans. Fill to the brim with water and cook on high for 8 hours or until beans are tender. Add green chili, garlic, oregano and salt to taste. Cook one more hour. Add to prepared hot jars leaving 1 full inch of head space. PC in pints 70 minutes, quarts 1 hour.

*Credit goes to a friend I had many years ago named Sherry Boyd who invented this mix. Hence the name. It's one of our favorites


Pickled bean salad

4-1/2 cups sliced trimmed green beans (about 1-1/2 lbs)

4-1/2 cups sliced trimmed yellow wax beans (about 1-1/2 lbs)

1 lb lima beans, shelled

2 cups sliced celery (about 4 stalks)

1-2/3 cups sliced onions (about 3 medium)

1 cup diced seeded red bell pepper (about 1 large)

Boiling water

2-1/2 cups granulated sugar

1 Tbsp mustard seeds

1 tsp celery seeds

4 tsp pickling or canning salt

3 cups white vinegar

1-1/4 cups water

5 to 6 (16 oz) pint glass preserving jars with lids and bands


1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 2.) COMBINE green and yellow beans, lima beans, celery, onions and red pepper in a large stainless steel saucepan. Add boiling water to cover and bring to a boil over medium-high heat. Reduce heat and boil gently for 5 minutes, until vegetables are heated through. 3.) COMBINE sugar, mustard seeds, celery seeds, salt, vinegar and water in a separate stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and boil gently for 5 minutes, until spices have infused the liquid. 4.) DRAIN hot vegetables and pack into hot jars leaving 1/2 inch headspace. Ladle hot pickling liquid into jar to cover vegetables leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot pickling liquid. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 5.) PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.


4 Bean Casserole

1 pound bags of Great Northern,


Navy Beans

Light Red Kidney Beans. (washed and sorted.)

Mix these all together in a container (deep 9x13 pan)

10 slices of bacon cut in half

1 pound ground burger, cooked and drained


1.5 C ketsup

2.25 C Brown sugar lightly packed

3 TBLS mustard (I used spicy brown)

3 TBLS Vinegar

4 TBLS Molasses

**A lot of water** You will need to thin the sauce to water like.

For pint jars 1/2 C. dried Bean mix. 1/2 slice bacon, 1TBLS cooked burger. Fill with boiling sauce mix. Remove air bubbles. Clean/wipe rims. Process 75 min at 10#. Please adjust for you area/location. I have not done quarts, but will be following Ben's suggestions. I omitted 1 TBLS of ground beef for this recipe.


Garlic Beans with Bacon & Onions

By Karen S. White

Garlic Beans with Bacon & Onions

Yield: 14 pints

Karen S. White

2 lbs. Navy or Great Northern Beans

Soaked Overnight or via Quick Method

1 lb. Bacon chopped into 1/2" pieces

3 lg All purpose yellow onions - diced

Ham Base granules *

Dried Minced Garlic *

Fresh Boiling Water


I purchased these items in bulk from a local Amish Country Store. I

would imagine that you would be able to find the ham base in a well

stocked grocery store and that you could use fresh or prepared garlic in

place of the dried.


1. Fry the bacon and

onion in a large frying pan with a bit of salt and pepper until medium

done. 2. Drain in a colander and set aside until ready to use.

3. Drain the pre-soaked beans

4. Line up the sterilized pint jars and to each jar add:

2/3 cup beans

1/8 cup bacon / onion mixture

1 teaspoon garlic (more or less to taste)

1/2 Tablespoon ham base (more or less to taste)

5. Add fresh boiling water to each jar

6. Swirl with a non-metallic utensil to blend ingredients and to remove air bubbles

7. Adjust water level to 1" headspace by adding additional fresh boiling water if needed

8. Clean rim with a paper towel moistened with vinegar to remove all fat residue

9. Adjust two piece lid / ring enclosure


in a pressure canner at 10# (weighted) or 11# (dial gauge) or as

needed for your altitude for 75 minutes pints // 90 minutes if using



Better than Bushes Beans

Judy McDowell

2/3 c. Northern or navy beans into each pt jar6

chicken bouillon cubes (or beef). I use better than bouillon paste but

have used both & both work, i just don't want the msg thats in the


2c. brown sugar

3/8c. molasses

3/8c. onions, divided equally into jars.

3/8c. garlic powder

2 teaspoons mustard powder

3Tbs. chili powder

2tsp. salt

2tsp pepper

About 1/4 lb. bacon diced. I just eyeballed the amount I wanted in each jar.7 pts water. The recipe was for a baked version so I put my dry beans, onions &

bacon into each jar. All the remaining ingredients was heated as a broth

just to a boil & top off each jar with broth to 1". I had to guess

on the amount of water & started off with 9 pts & that was to

much, so I estimated it is more like 7 pts. But better to have to much

than not enough. Makes 9 pts. 10lbs pressure for my elevation for 75 minutes.


Yellow Lentils (Indian Dahl)


- 2 cups lentils (I used yellow, red can also be used)

- water

- 1 large onion, diced

- 1 tablespoon curry powder

- 1 teaspoon ground turmeric

- 1 teaspoon ground cumin

- 1 teaspoon chili powder

- 1 teaspoon salt

- 1 teaspoon white sugar

- 1 teaspoon minced garlic (I actually used about 2)

- 1 teaspoon ginger


Wash the lentils in cold water until the water runs clear (this is very

important or the lentils will get "scummy"), put the lentils in a pot

with water to cover and simmer covered until lentils are almost tender

(add more water if necessary).

2. Add garlic, onion and spices. Cook together till lentils are done.

3. Ladel lentils and liquid into hot pint sized jars leaving 1 inch head space. Put lids on and place into canner.

4. Process for 75 minutes at 10 psi (or what ever your altitude is)

*Yields 5 pints

*When you are ready to eat it, pour contents into a sauce pan and heat. As it heats, mash up lentils till thickened.


1 comment:

loves2spin said...

This is great!