Canning Refried Beans Recipe: The Best Way to Preserve Your Beans

We like canning refried beans. They are so delicious, with a layered taste that goes well beyond most canned food we’ve ever tasted. Refried beans also pair well with almost anything, especially with Mexican food. All you need for this canning refried beans recipe is a pressure canner, lots of ingredients, time and patience. Some people might have a hard time with the pressure canner. Just follow the instructions on your pressure canner, use it properly, and you’ll be fine. So, get yourself some pint jars and take a look at our canning refried beans recipe.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Pairings
• Equipment
• Storage
• Tips
• Canning Refried Beans Recipe

Ingredients

• Pinto beans — 2½ cups, dried.
• Water — 4 cups.
• Garlic — 4 cloves, minced.
• Onion — 1 diced.
• Ground cumin — 1 tbsp.
• Salt — 1 tbsp.
• Chili powder — 1 tbsp.
• Lime juice — 2 tbsp.
• Black pepper — 1 tbsp.

Instructions

1. Making the refried beans

• Soak the beans overnight in water, between 10-12 hours. Removing any stones or debris.

• Drain and rinse the beans.

• Cook onions in a skillet until translucent.

• Add the garlic, ground cumin, lime juice, chili powder, salt, and pepper.

• Stir well for 1-2 minutes.

• Add the beans into the mixture, with two cups of water.

• Let it simmer for between 1½ to 2 hours.

• Mash the beans carefully when cooking.

2. Canning refried beans

• Fill the clean jars with the beans, making sure to leave between 1-2 inches of headspace.

• Using a knife, remove any bubbles from the jars.

• Place the rings and lids.

• Use a pressure canner to process 10 pounds of pressure, for 75 minutes.

• Store the canned refried beans in a cool place.

Substitutions

• Black beans — Even though the go-to option for this recipe is pinto beans, if you are short on pinto beans, feel free to swap them for black beans. Both beans contain little to no fat and are of similar nutritional value. However, pinto beans contain slightly more protein and carbs.

Pairings

These refried beans are already delicious on their own, but why stop there? They can be paired with lots of foods, making them a great side dish if needed. If you haven’t tried arepas con queso before, give it a chance with these refried beans. Try refried beans with tacos, burritos, and nachos. They will instantly take your meal from average to heavenly.

Equipment

• Large skillet.

• Potato masher.

• Four pint-sized mason jars.

• Canning seals and lids.

• Pressure canner.

• Measuring cups and spoons.

Storage

Canned beans can be stored for 2-5 years, but keep in mind that the quality will deteriorate over time. If you happen to open a jar and have any leftovers, simply store them in your fridge, in an airtight container. They will last for up to a week. 

Tips

• Increase the pH levels — When soaking the beans, you can use a few drops of lime juice or apple cider vinegar. This will make them more tender and brighter.

• Stick to pressure canning — Since pressure canning requires equipment that some might find expensive, you might want to try other canning methods. Canning rules state that for foods with low levels of acidity, other canning methods like water bathing won’t be enough.

• Too thick? — If you find that your refried beans are too thick, add a splash of water just before canning them.