Shelling A Lot of Dried Beans Fast (and pressure canning some of them)

I've been growing dried beans for many years. Heirlooms along with beans from the bulk bins at the grocery store. I find it very gratifying, and if my husband would tolerate it, I'd probably eat beans every day. What's your favorite bean?
Short version of how to pressure can dried beans:
You need about 3/4 of a pound of dried beans per quart
Soak beans overnight
Bring beans to a boil in fresh water and simmer for 30 minutes
Place beans into jars, top with bean liquid to 1" head space
Add 1/2 tsp salt to pints, 1 tsp salt to quarts if desired
Under 1,000 ft, process for 75 minutes, quarts for 90 minutes
Link to the National Center for Home Food Preservation site on how to pressure can dried beans: nchfp.uga.edu/...

[@anneerickson6447]

Great presentation! I learned so much. Thanks.

[@BeachPeach2010]

You should try Anasazi Beans! They are similar to Pinto but X 10! 😉

[@cookingtheharvest]

I've actually grown those (and lived in the 4 corners area, where they are supposed to be from, for many years). The issue for me is they are a pole bean. We have very hot summers, and pole beans don't produce nearly as well for me as bush beans in our climate. But great fun to grow, and they cook up FAST!

[@geronimoflyingfree]

Thank you for sharing! 😊🙏

[@YasuTaniina]

I should grow my beans one of these days. I buy them dried and pressure can small batches semi regularly. I cook heavily with garbanzo beans and my kids love bean and cheese burritos with nearly anything. Pinto, kidney, black beans, white beans, I even per request did garbanzo bean burrito once😂

[@brt5273]

I've been considering Tiger Eye. Wondering if you can comment on the flavor, texture, etc...

[@cookingtheharvest]

I find them to be fairly middle of the road. Not super firm, not super soft. Good flavor but nothing that stands out as a specific note. Great for refried beans. Note they are semi vining, so some kind of low trellis is a good idea.