Canning Refried Beans Recipe
The Best Way to Preserve Your Beans
Pinto beans — 2 ½ 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.
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.
1. Making the refried beans (part 1)
Add the garlic, ground cumin, lime juice, chili powder, salt, and pepper.
Stir well for 1-2 minutes.
1. Making the refried beans (part 2)
Add the beans into the mixture, with two cups of water.
Let it simmer for between 1 ½ to 2 hours.
Mash the beans carefully when cooking.
1. Making the refried beans (part 3)
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.
2. Canning refried beans (part 1)
Place the rings and lids.
Use a pressure canner to process 10 pounds of pressure, for 75 minutes.
2. Canning refried beans (part 2)
Store the canned refried beans in a cool place.
— 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.
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.
Four pint-sized mason jars.
Canning seals and lids.
Measuring cups and spoons.
Canned beans can be stored for 2-5 years. 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.
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
— Pressure canning requires equipment that some might find expensive, you might want to try other canning methods.
— Add a splash of water just before canning them.
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