Beaning Up!

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

1. 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

2. Drain and Rinse

   After soaking, pour beans into a fine mesh strainer, discard soaking water, and rinse thoroughly under running water.

   Time: PT15M

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. Natural Pressure Release

   Turn off heat and let the canner sit undisturbed until the pressure gauge returns to zero (approximately 45 minutes).

   Time: PT45M

10. 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

11. 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