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
Index:
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
Ingredients;
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
http://www.littlehouseliving.com/canning-dried-soaked-beans.html
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
Directions:
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,
Butterbeans
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
Sauce:
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.
Process:
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
10.Process
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
quarts.
~~~~~~~~~~~~~~~
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
bouillon.
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)
Ingredients
-
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
1.
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.
This is great!
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