Beaning Up
Beaning Up! is a medium American recipe that serves 19. 200 calories per serving. Recipe by RoseRed Homestead on YouTube.
Prep: 30 min | Cook: 2 hrs 40 min | Total: 3 hrs 40 min
Cost: $10.51 total, $0.55 per serving
Ingredients
- 3 cups Pinto Beans (dry, soaked overnight, rinsed)
- 3 cups Jacob's Cattle Beans (dry kidney‑type beans, soaked overnight, rinsed)
- 3 cups Great Northern Beans (dry, soaked overnight, rinsed)
- 3 cups Chickpeas (Garbanzo Beans) (dry, soaked overnight, rinsed)
- 4 quarts Water (fresh water for each pot; also for pressure canner)
- 0.5 teaspoon Salt (optional, per pint jar)
Instructions
Soak Beans Overnight
Place each bean variety in separate large bowls, cover with plenty of cold water (at least 3 inches above beans) and let sit at room temperature for 8‑12 hours.
Time: PT8H
Drain and Rinse
After soaking, pour beans into a fine mesh strainer, discard soaking water, and rinse thoroughly under running water.
Time: PT15M
Pre‑Boil Beans
For each bean variety, transfer beans to a large pot, add fresh water to cover beans by about 1 inch, bring to a rolling boil, boil for 2 minutes, then reduce heat and simmer for 30 minutes.
Time: PT30M
Temperature: 212°F
Prepare Jars and Lids
Sterilize pint jars and lids in boiling water for 10 minutes. Keep jars hot until ready to fill.
Time: PT10M
Temperature: 212°F
Fill Jars
Using a ladle, pack beans into each hot jar, add the hot cooking liquid until 1 inch below the rim, optionally add 0.5 tsp salt per jar, remove air bubbles with a bubble remover, wipe rims with a damp paper towel, place lids and screw bands fingertip‑tight.
Time: PT30M
Load Pressure Canner
Place the rack in the bottom of the pressure canner, add 2‑3 inches of water, arrange jars in a single layer (bottom then top rack).
Time: PT5M
Vent Steam
Turn heat to high and allow water to boil, producing steady steam. Vent steam through the vent pipe for 10 minutes to purge air from the canner.
Time: PT10M
Process at Pressure
Place the weighted gauge (or set dial to 13 PSI), allow pressure to build, then start timing for 75 minutes once the correct pressure is reached.
Time: PT1H15M
Temperature: 240°F
Natural Pressure Release
Turn off heat and let the canner sit undisturbed until the pressure gauge returns to zero (approximately 45 minutes).
Time: PT45M
Remove and Cool Jars
Using jar lifters, carefully remove jars and place them on a towel‑covered rack to cool completely (overnight). Once cool, check seals, label with date and bean type, and store.
Time: PT30M
Cleanup
Wash all pots, strainer, ladle, and canner components; dry and store for next use.
Time: PT30M
Nutrition Facts
- Calories
- 200
- Protein
- 12 g
- Carbohydrates
- 30 g
- Fat
- 0.5 g
- Fiber
- 8 g
Dietary info: Vegetarian, Vegan, Gluten‑Free, High‑Protein
Allergens: Legumes
Ingredient Substitutions
- Instead of Pinto Beans: Navy Beans, Black Beans
- Instead of Jacob's Cattle Beans: Red Kidney Beans, Pinto Beans
- Instead of Great Northern Beans: Cannellini Beans, Navy Beans
- Instead of Chickpeas (Garbanzo Beans): Lentils, Black-eyed Peas
- Instead of Salt: Sea Salt, Kosher Salt
Equipment Needed
- 23‑Quart Pressure Canner (dial gauge)
- Canning Rack
- Pint Mason Jars with Lids and Bands
- Large Pot (at least 4‑quart capacity)
- Fine Mesh Strainer
- Ladle
- Bubble Remover Tool (non‑metallic spatula) (optional)
- Damp Paper Towel (optional)
- Timer (optional)
- Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Soaking beans overnight to fully hydrate them.
- Maintaining exact 1‑inch headspace in each jar.
- Vent steam for 10 minutes to purge air before pressurizing.
- Keeping pressure steady between 13‑15 PSI for the full 75‑minute processing time.
- Allowing natural pressure release for at least 45 minutes before opening.
Chef Tips from the Video
- Add a bay leaf, garlic clove, or a sprig of thyme to the cooking water for subtle flavor without compromising safety.
- Use fresh, high‑quality beans; older beans may take longer to soften.
- If you prefer firmer beans for salads, stop pre‑boiling at 20 minutes and increase processing time by 5 minutes.
Troubleshooting
Jars did not seal (lid pops up).
Re‑process the unsealed jars using a new lid and ensure headspace is exactly 1 inch; also verify that jars were hot and rims were clean.
Beans are too soft or mushy.
Reduce pre‑boil time to 20 minutes or use slightly less water; remember beans will continue cooking during processing.
Pressure never reaches 13 PSI.
Check that the vent is fully open during venting, ensure enough water is in the canner, and verify the gauge is calibrated.
Storage
Refrigerator: Up to 1 week if a jar fails to seal.
Freezer: Up to 12 months; label as frozen.
Room temperature: Store sealed jars in a cool, dark pantry for up to 1 year.
Make-Ahead Tips
- Canned beans keep for up to a year; label each jar with type and date.
- Use the beans directly in soups, stews, or tacos without additional cooking.
- If you need a quick meal, heat a sealed jar in a saucepan of water for 10‑15 minutes.
Frequently Asked Questions
What is the cultural significance and history of home‑canned mixed beans in American homesteading cuisine?
Home‑canning beans has been a cornerstone of American self‑sufficiency since the early 20th century, allowing families to preserve harvests for winter and emergencies. Rose Red Homestead continues this tradition by canning a variety of beans together, providing a versatile pantry staple for soups, stews, and everyday meals.
What are the traditional regional variations of canned beans in the United States?
In the Midwest, pork‑and‑beans and navy‑bean casseroles are classic, while the Southwest favors pinto and black beans for chili and tacos. The Northeast often cans baked beans with molasses, and the Pacific Northwest includes garbanzo beans for Mediterranean‑style dishes. Rose Red Homestead’s mixed‑bean batch reflects a blend of these regional preferences.
How is home‑canned mixed beans traditionally served in American homestead meals?
Canned beans are typically reheated and seasoned for side dishes, added to chili, taco soup, or bean salads, or served simply with a splash of vinegar and herbs. Rose Red Homestead often uses their mixed‑bean jars in quick taco soup or as a protein‑rich addition to grain bowls.
What occasions or celebrations are home‑canned beans associated with in American homesteading culture?
Canned beans are a staple for emergency preparedness, winter stockpiling, and community potlucks. They also appear at harvest festivals where families showcase their preserved produce, and during Thanksgiving as a side dish or ingredient in casseroles.
How does home‑canned mixed beans fit into the broader American preservation tradition?
Canning beans exemplifies the American tradition of extending the growing season, reducing waste, and ensuring food security. By pressure‑canning low‑acid foods like beans, homesteaders maintain nutritional value while creating a shelf‑stable protein source that complements other preserved vegetables and meats.
What are the authentic traditional ingredients for home‑canned beans versus acceptable substitutes?
Traditional ingredients are dry beans, fresh water, and optional salt. Rose Red Homestead uses a variety of beans (pinto, great northern, Jacob's cattle, chickpeas). Acceptable substitutes include other low‑acid beans such as navy, black, or cannellini beans, and sea salt can replace regular table salt.
What other American homestead dishes pair well with Rose Red Homestead’s home‑canned mixed beans?
The mixed beans pair beautifully with chili, taco soup, bean salads, cornbread, and grain bowls featuring quinoa or brown rice. They also complement roasted meats, especially pork shoulder, and can be used in traditional baked bean casseroles.
What makes Rose Red Homestead’s home‑canned mixed beans special or unique in American canning practice?
Rose Red Homestead’s batch combines four different bean varieties in a single canning run, maximizing pantry diversity while using the same processing time. This approach saves space, reduces the number of jars needed, and offers a ready‑to‑use mix for versatile recipes.
What are the most common mistakes to avoid when making home‑canned mixed beans using Rose Red Homestead’s method?
Common mistakes include skipping the overnight soak, using the soaking water for cooking, not leaving the correct 1‑inch headspace, failing to vent steam for the full 10 minutes, and allowing pressure to drop below 13 PSI during processing. Each of these can lead to under‑processed beans or seal failures.
Why does Rose Red Homestead’s bean canning recipe use a 13 PSI dial pressure instead of a weighted 15 PSI gauge?
At sea level, a dial gauge set to 13 PSI provides the same internal temperature (≈240°F) as a weighted gauge that clicks at 15 PSI. Rose Red Homestead uses a dial canner for precise pressure reading, ensuring the beans reach the safe processing temperature without over‑pressurizing.
What does the YouTube channel Rose Red Homestead specialize in?
The YouTube channel Rose Red Homestead specializes in homesteading, food preservation, and self‑sufficiency tutorials, offering step‑by‑step guides on canning, gardening, and sustainable living.
How does the YouTube channel Rose Red Homestead's approach to pressure canning beans differ from other food‑preservation channels?
Rose Red Homestead emphasizes practical, low‑cost equipment (a standard Presto pressure canner), real‑world batch sizes (pint jars for easy storage), and combines multiple bean varieties in one run, whereas many other channels focus on large‑scale canning or single‑variety batches.
Last updated: August 23, 2026
