I was a vegetarian for many years which is coming in handy right now with prices so high. You can make a wonderful white bean dip by blending the cooked beans with fresh garlic, olive oil, salt, pepper, and a bit of lemon juice. Spread on some of your home made bread with grilled veggies and you’ve got a wonderful and filling lunch.
I’ve eaten pinto beans I canned 9 years ago. They’re excellent still! Beans last a very long time when pressure canned at home properly and stored properly
Pam, you and Jim are a wondrous blessing to me. Every time I start looking for ways to build up our supplies, you provide guidance and inspiration. I can’t thank you enough. ❣️
A long time ago, my sister made a dish that she'd found in a magazine while I was visiting her. It has since become a staple in our family. We call it Bean Pie and it's is so simple to make. It makes 4 servings. Gather your ingredients together. You'll need one can of refried beans, salsa, already cooked rice (or instant rice), dried cilantro leaves, one large flour tortilla, grated Mexican mix cheese, sour cream, and some green onions. I start with cutting up the green part of a green onion with a pair of sissors. (I plant the white part of the onion in a small amount of dirt and let it grow) I use 3/4 cup of instant brown rice and 3/4 cup of water and cook according to the directions. I don't like the green onion crunch so I cook them with the rice, but you don't have to do that. I also cook the cilantro leaves with the rice. While the rice is cooking, line a small 9" pie plate with the tortilla. Spread the bottom with 1/2 the can of refried beans, then top with a layer of salsa and cheese. Top with the cooked rice mixture, then another layer of salsa, cheese and finally beans. Bake in a 350 degrees oven for 25 minutes, then top with another layer of cheese and bake for 5 more minutes. If you use a glass pie plate, you can cook it in the microwave for about 5 minutes on high depending on your microwave. Cut in quarters and serve each wedge with sour cream, salsa and whatever else you like with it. Serve corn chips on the side. We usually start with a salad. My honey says that this is the best "Mexican" meal he's ever eaten. I always keep a box of instant brown rice and several cans of refried beans on hand to make this meal. I usually have several pots of green onions growing and keep a jar of dried cilantro leaves in my spice drawer. I hope this recipe will help you with your bean based meals initiative. I bet you can turn this into a meals in a jar recipe as well... Did you know that instant rice is simply cooked and dehydrated rice that is reheated and re-hydrated?
geez---I thought you were in your 60's-----you are the most awesome woman!! thanks for all the great info, you are my go to for food storage and canning!
Holy Mother of God!!! You are 78???? I nearly fell off my seat.....You look at least a decade younger Pam. And you are still working for a living? I take my hat off to you, you are AMAZING. :) xxx
Jim and Pam, thank you so much for doing this series. We don’t eat a lot of meat in our house anyway so having these meat free canning ideas is excellent for us.
Thank you once again; I cannot express just how much your videos have helped!! I’m now canning with far more confidence. You have a God given talent for teaching.
I love pinto bean soup. You just open your canned pintos add them to chicken broth / water , add diced onion, slices of carrots,diced celery, I like a bay leaf or 2 ,garlic powder and a dash of salt and pepper. It’s so good with cornbread or rolls.
I haven’t listen to the rest of the video and already my heart is jumping for huge relief for help is coming. Meat is skyrocketing and by the end of summer by all reports, if things continue on the same path, there will be very little on the shelves. So before I begin the “ bean series of videos” I want to say thank you Jim and Pat for seeing what is needed for all of us. There is camaraderie here that many of your viewers have commented on. What a wonderful thing.
I have canned those. When you open up your jar go to RUclips and look up Spain on a Fork he tells us a wonderful recipe for them. I tried it a my husband loved it. He wanted it two nights in a row.😀😀😀. Thank you so much for this series.
The concern in your face and voice were worth a thousand words of encouragement to start canning my beans. I so appreciate you both for the education and am looking forward to learning what to do with beans in a less meat situation ❤️🌹
Rose, Thank for your series on beans.. Yes, meat prices are beyond being ridiculous and people are looking for alternative foods other than eating BUGS. I have been canning beans for years now but have a problem eating beans and yes I have tried all the "so called fixes" that do not fix the gas problem for me. I am looking forward to seeing your bean recipes and hope meat prices go back down soon, although I do not eat a lot of meat although hubby does. Keep up the good work.
Thank you Mrs C. , bless your heart , for the first time in my life 63yrs, I just seen anti theft alarms on the meat packages at Chinamart. 🍖 🥓 🥩 . Cause Ham Hocks would go real good with those beans
Hubs bought me the Carey canner for Christmas. In 2 days I canned 13 pints ground beef, 1 pint Italian sausage and 15 pints and a 1/2 of chicken. I can't wait to try beans next. They will be for mom since we don't eat beans.
A few videos back, as part of an illustration, you showed us the heals you wear for work. I was impressed then, but now that you mentioned your age, I'm beyond impressed. Wow! I will be canning blackeye peas today. They are my husband's favorite. My favorite are red beans, but any dry bean is OK in my book. I look forward to your ideas for these beans. Thanks.
Our daughter just asked for a dehydrator (actually she asked if she could have one of ours lol), and I sent her one with liners. I told her about the fast beans & rice for camping. She said she wanted it to make camping food. She recently has been experimenting with sprouting grains, foraging, growing mushrooms and fermenting. We're kinda surprised because she thought we were a bit much with learning different ways of buying, growing and preserving the past few years. Suddenly she is doing things we haven't done yet. She is 25 and never cooks meat but knows she needs protein. She has a decent job but I'm guessing the rising food costs are getting to her. She liked the idea of doing the fast beans & rice. I'm guessing that it won't just be for camping
Hi professor Pam, I love your videos! Love it when Jim chimes in too! Thanks for sharing so much wonderful information! We really need your advice in this day and age!
Vegetarians and vegans who follow a whole food, non-processed food diet have tons of recipes to share. We eat a very small amount of meat and most of our meals are vegetarian. Chickpea curry made with vegetables, chickpeas, and peanut butter is a favorite. Chickpea burgers, lentil sausage, black bean burgers, lentil loaf, lentil wraps with hummus and roasted vegetables, spaghetti sauce with split red lentils, and more. I make chickpea milk and use the okara for burgers or dehydrate to make chickpea flour. The milk can be fermented for a vegan "cream cheese" or sour cream. So many clever and creative ways to use beans, lentils, and chickpeas are out there.
Love this idea! It is even more needed today. I was just Googling different recipes in using plain canned cooked pintos. So, I see this was a year ago. We need to really get back on this one. LOVE IT!
I put beans in everything. I even feed them to my dogs, they love them. I foolishly thought canning dried beans was a waste of time and energy until you politely set me straight. I have always loved beans and have over 50 lbs in my panty right now. I bought them at about $1.00 a lb now they are double that price. I am about to can some beans right now. I see now what a savings that will be. Thank you. Rose and Jim for your wonderful videos.
How wonderful! I did 18 pints of black beans on Monday. Today 6 pints of lard tomorrow great northern beans. Looks like we are on the same page. I absolutely adore you guys Happy Easter!
One local family in Maine, the Stewart’s, produce and sell canned ‘shelled’ beans. Well, I bought my own fresh beans from the farmers market last summer and canned my own for the first time. I didn’t use enough water and so had beans at the top with no fluid. They tasted perfect! I like eating the juice also so this year I will do less beans per jar. Love watching your videos and brushing up the skills I’ve not used for years. Sorry, Stewarts. I’m hooked and will can my own beans forever!
😃 Stewart’s Shelled Beans……and yes the juice from those beans tastes so good. I love them but we live in Colorado now and I can’t find them anywhere. Grew up in Maine. Moved to the NH line and lived there for 53 years. I miss the seafood and those beans…ha! I might have to buy myself a pressure canner and make my own too.
@@teresadaigle6991 I heard they are very easy to grow. The canning is a breeze since there is no pre-cooking. However, make sure to fill only 3/4 with beans and the rest fluid. Raw beans soak up a lot of water during canning. The bean pods are white and red.
I cannot find cannellini, either. I've been going through my vacuum-sealed bean storage, and am canning them. Then the new beans will be vacuum-sealed. I'm going to try the "fast beans," and some "fast rice," too, to have some quick (or on the road) meals. Thank you!
Love this bean video and look forward to more. I canned 18 pints of great northern and black beans today. Purchased them at our local Walmart at $2.24/$2.48 for two pound bags. They were out of Pintos. Four ounces of these small variety dry beans is perfect for a one pint jar. It works out to be about $.30/$.35 a pint including tax and lid. No charge for the jars since they are 40+ years old. Keep up the good work.
I love to eat tostadas. Some smashed, refried beans of ANY variety would taste great on a crispy fried (in coconut oil in a cast iron saucepan) corn tortilla. Then topped with whatever else you may have ie. Micro greens, cheese, sour cream, yogurt, bottled tomatoes, or salsa. Anything you have... even just garlic salt works for me.
I just canned 5 quarts of pinto beans in my presto electric pressure canner and i noticed as they cooled they absorbed some liquid...im so glad you covered that!!
I love Beans! and I love the way you and JIm work together..Your a great team...also I am looking forward to the new series....Beans are so good for us and I would eat them every night for supper if hubby liked them that well..🙂
For the last 2+ years, I have been canning meat, both in soup/stews and as an ingredient. I have been putting pork and beef up in pints, however, for now on, I will use half pints. There are just the two of us to cook for. Usually, with pints, There are enough leftovers for a lunch, but, if times get as hard as many of us fear, two meal days will become the norm. A lack of refrigeration may also factor into our meal planning. So, no leftovers may be necessary part of planning. I have a cookbook called 'The Bean Bible' that includes recipes from around the world. I actually consider it to be an 'inspirational' tome instead of a 'follow the directions' manual. Actually this is how I use most cookbooks--lol. Anyway, just last week my husband complained that his knees hurt. Beans are his medicine of choice. So I experimented--could I have dinners based on beans for seven days in a row and not become bored. Yup. No problem. The last day, we had homemade tomato soup with grilled cheese sandwiches. Where were the beans? Aqua Fava in the bread, and black beans in the brownies for dessert. Which reminds me, I haven't told you of my multiple loaves of gluten free bread made using your recipe. I have used rice, almond, coconut, buckwheat, tiger nut, teff, cornmeal, and various bean flours made from powdered fast beans. I have arrowroot, tapioca, corn, and potato starches, but am finding I use potato starch the most, so far. I have beaucoup bunches of eggs right now, so I'm using whipped egg whites instead of aqua fava nearly all the time. I just put the yolks into the liquid ingredients. It's all good. Thank you again. I don't think I would have ever figured out the starch/flour secret. But now I can have a sandwich or toast when I desire. The last loaf I made had whole almond flour, teff, and buckwheat flours with potato starch. I wanted some rye/pumpernickel type bread, so I used molasses and ground some caraway seeds to flavor it up. Good--not rye, but acceptable. Again, thank you for putting in the time and effort to perfect a gf bread recipe.
Thank you Jim and Pam for what you do to for showing us how to do that thank you again God bless you both love you take care see you in your next video
I've found I can generally get my beans and grains from Azure Standard, and they're quality products. I was able to get cannellini beans there, which are my absolute favorite. Love that you're doing a bean series! Thank you! Happy Easter!
@@pamt3915 thats funny, my last order was beans and the one coming this week is nuts. Can I ask what you have planned for next month? I already started filling my cart with ingredients like starches and other gelling agents so I can experiment with vegan recipes.
@@grandmatuesday1184 My 1st order was for Sorghum & Hard Winter Wheat Berries, but the wheat berries were sold out. My 2nd order I reordered the 50 lbs wheat berries & 5lbs Rye (berries) grain, but the Caraway Sprouting Seeds are sold out. Aside from regular bread, I want to try to make rye bread for variety. I'm skipping a May order. My June order has 5 lbs Walnut Pieces & the Onion Soup/Dip Mix so far! I like that you can keep adding to your cart until the cutoff & select the pickup month. I like to mill wheat, sorghum & millet into flour for bread/biscuits. I already have plenty of beans & lentils (brown & red) from an Indian Market!
@@pamt3915 I am learning how to make these changes in the environment work. New to bread baking. I have been milling grains and learning. Glad you're here. It is comforting to me to hear that you and others are farther along my path so my steps are not so treacherous. Thank you for getting back with me with a response.
I love that you will be giving ideas for using beans with meals as they are such a good, nutritional plant source food. Plus with the rising costs of food, they seem to stretch the budget too
Finally went to order my NESCO electric canner, and the factory site was sold out. Ordered a presto 23q pressure canner instead. Im sure ill appreciate the larger size as i get more comfortable/confident with canning. Xoxo
It's always good to have another source of protein. I love cranberry beans. That's a bean the Amish sell. It's like a brown bean but it's sweeter. Can't wait to see your videos of beans.
I LOVE your doing this, I'm pretty new to your channel and NEW AT PRESSURE CANNING ...meat is so high here in Michigan also and not as much out any more. A BIG THANK YOU
I am excited about this series. I have been wanting to can beans but have been putting it off for some reason. I really want to make some Fast Beans, too. Thanks for doing this.
Thank you for this information Pam. This is worth its weight in gold and I have no doubt it will actually save lives in the uncertain future ahead of us all. I've inherited random canning jars in my now-deceased MIL house. Until I decided to can, I thought I'd get rid of them. Now, I'm going jar hunting thru the house, garage, shed, anywhere one might be found. It's like a little treasure hunt, and I dance as they are found. Thank you again for your time and instruction.
Thank you so much for these videos. I'm new to all this and I really appreciate that you don't talk above me. Many people just use all sorts of terms and don't explain anything. I really appreciate you.
Let me say you are the queen of canning! Very intelligent! I've watched all your canning videos and I love every one. My mother showed me how to can food but your modern, scientific approach is so helpful. Thank you.
Good Sunday morning 🌄, Pam. I have a pot/strainer just like the one u use in this video. I LOVE IT! FYI: You are one of the channels I recommend folks to...for your scientific approach to canning. Have a beautiful and blessed day. LUCRETIA
Thank you, will be presto canning on sale turkey and stored beans separately in the next few days. Canning all these beans will make more bean storage space.
I am looking forward to recipes using plain canned beans. I have done them that way and also in chili and baked beans. Both recipes for baked beans are not very tasty and looking for something better tasting. I buy up clearance sale dry beans and save them to can later. Usually one canner load each of several varieties for different dishes.
I purchased the Presto digital canner on your recommendation (I've NEVER pressure canned anything) and will be doing green beans tomorrow. I'm watching everything I can on not only that particular canner but just canning in general. I absolutely LOVE your videos over all I've watched so far because you give SO much information!! Thank you!!
@@RoseRedHomestead One thing I haven't found ANYWHERE including the manual...do the jars NEED to be sterilized in boiling water before they go in the "jar warming" phase or is said phase the sterilization?? Thanks, in advance, so much!!
Hello from Washington! Ive watched your videos fir a long time and i enjoy them so much! When you mentioned your old preserving and canning guidebook I went and pulled out my USDA complete guide to home canning preserving in freezing and the date is 1973! I have various others since then but I still go back and look at this one very very often because it's so good! I'm looking forward to your bean series!
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You are 78???!!!?? And still working?? You look SO much younger! I'm 68 and don't have half your energy. You ROCK.
Hi Annie
Beautiful Lady 🙏❤️🌹
I was a vegetarian for many years which is coming in handy right now with prices so high. You can make a wonderful white bean dip by blending the cooked beans with fresh garlic, olive oil, salt, pepper, and a bit of lemon juice. Spread on some of your home made bread with grilled veggies and you’ve got a wonderful and filling lunch.
That sounds delish 😋
That sounds so good!
Thank you!! I love beans and new bean recipes !!
Sounds fantastic
Thanks for sharing! Sounds delicious.
I’ve eaten pinto beans I canned 9 years ago. They’re excellent still! Beans last a very long time when pressure canned at home properly and stored properly
78! I’m 72. You are so with it. You have given me a new goal. Keep going. You are so helpful and happy and kind. 👍
Pam, you and Jim are a wondrous blessing to me. Every time I start looking for ways to build up our supplies, you provide guidance and inspiration. I can’t thank you enough. ❣️
I just love your videos. I’ve learned so much and have been canning since 2020 thanks to you. I’m 65. My husband loves the recipes
I'm 27 seconds in. What your 78. You don't look it. You are an excellent teacher. I have learned so much from you and Jim. Thank you for your videos.
A long time ago, my sister made a dish that she'd found in a magazine while I was visiting her. It has since become a staple in our family. We call it Bean Pie and it's is so simple to make. It makes 4 servings.
Gather your ingredients together. You'll need one can of refried beans, salsa, already cooked rice (or instant rice), dried cilantro leaves, one large flour tortilla, grated Mexican mix cheese, sour cream, and some green onions. I start with cutting up the green part of a green onion with a pair of sissors. (I plant the white part of the onion in a small amount of dirt and let it grow) I use 3/4 cup of instant brown rice and 3/4 cup of water and cook according to the directions. I don't like the green onion crunch so I cook them with the rice, but you don't have to do that. I also cook the cilantro leaves with the rice. While the rice is cooking, line a small 9" pie plate with the tortilla. Spread the bottom with 1/2 the can of refried beans, then top with a layer of salsa and cheese. Top with the cooked rice mixture, then another layer of salsa, cheese and finally beans. Bake in a 350 degrees oven for 25 minutes, then top with another layer of cheese and bake for 5 more minutes. If you use a glass pie plate, you can cook it in the microwave for about 5 minutes on high depending on your microwave. Cut in quarters and serve each wedge with sour cream, salsa and whatever else you like with it. Serve corn chips on the side. We usually start with a salad. My honey says that this is the best "Mexican" meal he's ever eaten. I always keep a box of instant brown rice and several cans of refried beans on hand to make this meal. I usually have several pots of green onions growing and keep a jar of dried cilantro leaves in my spice drawer. I hope this recipe will help you with your bean based meals initiative. I bet you can turn this into a meals in a jar recipe as well... Did you know that instant rice is simply cooked and dehydrated rice that is reheated and re-hydrated?
Wow! You look wonderful for 78! It must be all that clean living😊
Thank you for your excellent videos, they have been a great resource.
I just wanted to say, how much I appreciate your straight forwardness to inform your viewers.
geez---I thought you were in your 60's-----you are the most awesome woman!! thanks for all the great info, you are my go to for food storage and canning!
I said the same thing, but after thinking about it, I think that she was joking.
Holy Mother of God!!! You are 78???? I nearly fell off my seat.....You look at least a decade younger Pam. And you are still working for a living? I take my hat off to you, you are AMAZING. :) xxx
Hi Julie
Thank you 🙏
Hi Trisha
I have had a hard time finding dry great northern beans in the grocery store, but have been finding them on a regular basis at Dollar Tree.
Thank you!
Me too. Our dollar generals have Camellia brand. Right now they are just over $2 a lb.
Good to know!
Jim and Pam, thank you so much for doing this series. We don’t eat a lot of meat in our house anyway so having these meat free canning ideas is excellent for us.
Thank you once again; I cannot express just how much your videos have helped!! I’m now canning with far more confidence. You have a God given talent for teaching.
Joy: You are welcome. Jim
I love pinto bean soup. You just open your canned pintos add them to chicken broth / water , add diced onion, slices of carrots,diced celery, I like a bay leaf or 2 ,garlic powder and a dash of salt and pepper. It’s so good with cornbread or rolls.
I haven’t listen to the rest of the video and already my heart is jumping for huge relief for help is coming. Meat is skyrocketing and by the end of summer by all reports, if things continue on the same path, there will be very little on the shelves. So before I begin the “ bean series of videos” I want to say thank you Jim and Pat for seeing what is needed for all of us. There is camaraderie here that many of your viewers have commented on. What a wonderful thing.
Dottie: We understand and are in the same position. Jim
Thanks. The series on beans will be great
I have canned those. When you open up your jar go to RUclips and look up Spain on a Fork he tells us a wonderful recipe for them. I tried it a my husband
loved it. He wanted it two nights in a row.😀😀😀. Thank you so much for this series.
I can second ‘Spain on a Fork”. Many easy & delicious veggie recipes.
The concern in your face and voice were worth a thousand words of encouragement to start canning my beans. I so appreciate you both for the education and am looking forward to learning what to do with beans in a less meat situation ❤️🌹
Rose, Thank for your series on beans.. Yes, meat prices are beyond being ridiculous and people are looking for alternative foods other than eating BUGS. I have been canning beans for years now but have a problem eating beans and yes I have tried all the "so called fixes" that do not fix the gas problem for me. I am looking forward to seeing your bean recipes and hope meat prices go back down soon, although I do not eat a lot of meat although hubby does. Keep up the good work.
You are so welcome! Jim
Whole food plant based folks like me are very grateful for this content as well! I'm glad I stocked up on legumes and grains etc. before the rush....
Thank you Mrs C. , bless your heart , for the first time in my life 63yrs, I just seen anti theft alarms on the meat packages at Chinamart. 🍖 🥓 🥩 . Cause Ham Hocks would go real good with those beans
Hubs bought me the Carey canner for Christmas. In 2 days I canned 13 pints ground beef, 1 pint Italian sausage and 15 pints and a 1/2 of chicken. I can't wait to try beans next. They will be for mom since we don't eat beans.
THANK YOU!
Hi Tracie
A few videos back, as part of an illustration, you showed us the heals you wear for work. I was impressed then, but now that you mentioned your age, I'm beyond impressed. Wow! I will be canning blackeye peas today. They are my husband's favorite. My favorite are red beans, but any dry bean is OK in my book. I look forward to your ideas for these beans. Thanks.
Our daughter just asked for a dehydrator (actually she asked if she could have one of ours lol), and I sent her one with liners. I told her about the fast beans & rice for camping. She said she wanted it to make camping food. She recently has been experimenting with sprouting grains, foraging, growing mushrooms and fermenting. We're kinda surprised because she thought we were a bit much with learning different ways of buying, growing and preserving the past few years. Suddenly she is doing things we haven't done yet. She is 25 and never cooks meat but knows she needs protein. She has a decent job but I'm guessing the rising food costs are getting to her. She liked the idea of doing the fast beans & rice. I'm guessing that it won't just be for camping
She's obviously been taking in everything you've been doing❤
She sounds like a very smart 25 year old ...
I can't wait to see your bean recipes! Thank you and Happy Easter!!
Hi Claire
Hi professor Pam, I love your videos! Love it when Jim chimes in too! Thanks for sharing so much wonderful information! We really need your advice in this day and age!
Deb: You are so welcome! Jim
Vegetarians and vegans who follow a whole food, non-processed food diet have tons of recipes to share. We eat a very small amount of meat and most of our meals are vegetarian. Chickpea curry made with vegetables, chickpeas, and peanut butter is a favorite. Chickpea burgers, lentil sausage, black bean burgers, lentil loaf, lentil wraps with hummus and roasted vegetables, spaghetti sauce with split red lentils, and more. I make chickpea milk and use the okara for burgers or dehydrate to make chickpea flour. The milk can be fermented for a vegan "cream cheese" or sour cream. So many clever and creative ways to use beans, lentils, and chickpeas are out there.
Hi Sandra
Love this idea! It is even more needed today. I was just Googling different recipes in using plain canned cooked pintos. So, I see this was a year ago. We need to really get back on this one. LOVE IT!
Thank you, Pam & Jim! That is my favorite bean for white bean chicken chili!
I put beans in everything. I even feed them to my dogs, they love them. I foolishly thought canning dried beans was a waste of time and energy until you politely set me straight. I have always loved beans and have over 50 lbs in my panty right now. I bought them at about $1.00 a lb now they are double that price. I am about to can some beans right now. I see now what a savings that will be. Thank you. Rose and Jim for your wonderful videos.
I never knew that you are 78!! You are so active 👏👏
I did the same. The grocery prices are crazy. Also, you are the cutie that everyone needs in their life.
God bless you!
I love the video!🙏🏽
I want to say thank you and Jim . I’ve learned so much from watching y’all.👍
I am glad you are doing a series on beans.
How wonderful! I did 18 pints of black beans on Monday. Today 6 pints of lard tomorrow great northern beans. Looks like we are on the same page. I absolutely adore you guys Happy Easter!
Remember beans are not complete protein in themselves. Most culture do combo with either rice or corn.
Pasta and beans make a full protein too. Like pasta e fagioli soup
This is going to be an awesome series, thank you Pam. This will be so very helpful 🌷
Today it is crazy🎉
Thank you! Recipes for beans is a great idea! I'm in!
Yes. Same here.... Never in my life either and I'm 70
This is the video series I have been waiting for I hope you cover all of the bean family
One local family in Maine, the Stewart’s, produce and sell canned ‘shelled’ beans. Well, I bought my own fresh beans from the farmers market last summer and canned my own for the first time.
I didn’t use enough water and so had beans at the top with no fluid. They tasted perfect! I like eating the juice also so this year I will do less beans per jar. Love watching your videos and brushing up the skills I’ve not used for years.
Sorry, Stewarts. I’m hooked and will can my own beans forever!
😃 Stewart’s Shelled Beans……and yes the juice from those beans tastes so good. I love them but we live in Colorado now and I can’t find them anywhere. Grew up in Maine. Moved to the NH line and lived there for 53 years. I miss the seafood and those beans…ha! I might have to buy myself a pressure canner and make my own too.
interesting! my husband's from Maine, New Vineyard area, and he's a Stewart.
@@teresadaigle6991 Do it! No pre-cooking!
@@jenericstewart there are quite a few Stewarts in Maine. I just left my cousin's house and she is a Stewart :)
@@teresadaigle6991 I heard they are very easy to grow. The canning is a breeze since there is no pre-cooking. However, make sure to fill only 3/4 with beans and the rest fluid. Raw beans soak up a lot of water during canning. The bean pods are white and red.
I cannot find cannellini, either.
I've been going through my vacuum-sealed bean storage, and am canning them. Then the new beans will be vacuum-sealed. I'm going to try the "fast beans," and some "fast rice," too, to have some quick (or on the road) meals.
Thank you!
I'm excited for this new series! Great idea!
Excellent idea for a series right now.
Hi Tonette
Just love you and your Channel.
Your channel is my favorite go-to! Thank you so much for sharing.
God is good ,you are so talented,I watch you all the time Thanks for sharing ❤❤❤❤❤
Thank you! Cheers! Jim
Thank you for teaching us,so much!
Love this bean video and look forward to more. I canned 18 pints of great northern and black beans today. Purchased them at our local Walmart at $2.24/$2.48 for two pound bags. They were out of Pintos. Four ounces of these small variety dry beans is perfect for a one pint jar. It works out to be about $.30/$.35 a pint including tax and lid. No charge for the jars since they are 40+ years old. Keep up the good work.
Southern: It sounds like you really found a great deal. Jim
I love to eat tostadas. Some smashed, refried beans of ANY variety would taste great on a crispy fried (in coconut oil in a cast iron saucepan) corn tortilla. Then topped with whatever else you may have ie. Micro greens, cheese, sour cream, yogurt, bottled tomatoes, or salsa. Anything you have... even just garlic salt works for me.
I just canned 5 quarts of pinto beans in my presto electric pressure canner and i noticed as they cooled they absorbed some liquid...im so glad you covered that!!
This is a great video Pam and Jim!! Thank you!
Glad you enjoyed it! Jim
I LIKE WATCHING YOUR VIDEOS. I LEARN SOO MUCH.
I love Beans! and I love the way you and JIm work together..Your a great team...also I am looking forward to the new series....Beans are so good for us and I would eat them every night for supper if hubby liked them that well..🙂
Thank you
Looking forward to the series. Thanks
Nak: We are working on it now. Jim
I have learned so much from your videos. I tell my husband I’m going to be watching my friend, Pam. At times I say, “Hi Pam and I 👋🏼😂
I appreciate your wisdom and experience. Thank you so very much.
Nancy: Thanks for watching! Jim
Excellent demonstration I plan on canning 16 pints of various bean types. I will follow your instructions. Thanks
Lets know how it goes. Jim
@@RoseRedHomestead :) Darn you caught me.
Azure has a great supply of cannellini dry beans. I just bought 16 pounds and reasonably priced for organic!
I was always told to save the bean rinse /soak water to water your plants with. That the bean water had nutrients in it
For the last 2+ years, I have been canning meat, both in soup/stews and as an ingredient. I have been putting pork and beef up in pints, however, for now on, I will use half pints. There are just the two of us to cook for. Usually, with pints, There are enough leftovers for a lunch, but, if times get as hard as many of us fear, two meal days will become the norm. A lack of refrigeration may also factor into our meal planning. So, no leftovers may be necessary part of planning.
I have a cookbook called 'The Bean Bible' that includes recipes from around the world. I actually consider it to be an 'inspirational' tome instead of a 'follow the directions' manual. Actually this is how I use most cookbooks--lol. Anyway, just last week my husband complained that his knees hurt. Beans are his medicine of choice. So I experimented--could I have dinners based on beans for seven days in a row and not become bored. Yup. No problem. The last day, we had homemade tomato soup with grilled cheese sandwiches. Where were the beans? Aqua Fava in the bread, and black beans in the brownies for dessert.
Which reminds me, I haven't told you of my multiple loaves of gluten free bread made using your recipe. I have used rice, almond, coconut, buckwheat, tiger nut, teff, cornmeal, and various bean flours made from powdered fast beans. I have arrowroot, tapioca, corn, and potato starches, but am finding I use potato starch the most, so far. I have beaucoup bunches of eggs right now, so I'm using whipped egg whites instead of aqua fava nearly all the time. I just put the yolks into the liquid ingredients. It's all good. Thank you again. I don't think I would have ever figured out the starch/flour secret. But now I can have a sandwich or toast when I desire. The last loaf I made had whole almond flour, teff, and buckwheat flours with potato starch. I wanted some rye/pumpernickel type bread, so I used molasses and ground some caraway seeds to flavor it up. Good--not rye, but acceptable. Again, thank you for putting in the time and effort to perfect a gf bread recipe.
I should add--these bean meals were all meatless and included a complementary protein. And I just barely scratched the surface of beandom...lol.
I love the new series to figure out how to use beans as a protein substitute ❤️🙏❤️
Thank you Jim and Pam for what you do to for showing us how to do that thank you again God bless you both love you take care see you in your next video
I've found I can generally get my beans and grains from Azure Standard, and they're quality products. I was able to get cannellini beans there, which are my absolute favorite. Love that you're doing a bean series! Thank you! Happy Easter!
I just mentioned Azure too. I’m picking up my 2nd order this week & love it! I just placed my 3rd order for nuts!
@@pamt3915 thats funny, my last order was beans and the one coming this week is nuts. Can I ask what you have planned for next month? I already started filling my cart with ingredients like starches and other gelling agents so I can experiment with vegan recipes.
@@grandmatuesday1184 My 1st order was for Sorghum & Hard Winter Wheat Berries, but the wheat berries were sold out. My 2nd order I reordered the 50 lbs wheat berries & 5lbs Rye (berries) grain, but the Caraway Sprouting Seeds are sold out. Aside from regular bread, I want to try to make rye bread for variety. I'm skipping a May order. My June order has 5 lbs Walnut Pieces & the Onion Soup/Dip Mix so far! I like that you can keep adding to your cart until the cutoff & select the pickup month. I like to mill wheat, sorghum & millet into flour for bread/biscuits. I already have plenty of beans & lentils (brown & red) from an Indian Market!
@@pamt3915 I am learning how to make these changes in the environment work. New to bread baking. I have been milling grains and learning. Glad you're here. It is comforting to me to hear that you and others are farther along my path so my steps are not so treacherous. Thank you for getting back with me with a response.
@@grandmatuesday1184 Best of luck & remember, we were all new at some point!
Love the white northern beans and garbanzo to
I love that you will be giving ideas for using beans with meals as they are such a good, nutritional plant source food. Plus with the rising costs of food, they seem to stretch the budget too
Finally went to order my NESCO electric canner, and the factory site was sold out.
Ordered a presto 23q pressure canner instead.
Im sure ill appreciate the larger size as i get more comfortable/confident with canning.
Xoxo
It's always good to have another source of protein. I love cranberry beans. That's a bean the Amish sell. It's like a brown bean but it's sweeter. Can't wait to see your videos of beans.
Huh interesting!
Cranberry beans are excellent.
I bought some cranberry beans but haven't tried them yet. What type recipes are they good for? Soups?
@Cathy Ann we cook them just like brown beans with corn bread. I hvnt tried them with multiple beans but that's going to be my next project.
Love, love beans. Have never met one that I didn't call friend.
I an excited about this series.
Thank you.
Your awesome
I LOVE your doing this, I'm pretty new to your channel and NEW AT PRESSURE CANNING ...meat is so high here in Michigan also and not as much out any more. A BIG THANK YOU
I am excited about this series. I have been wanting to can beans but have been putting it off for some reason. I really want to make some Fast Beans, too. Thanks for doing this.
Hi Dannie
Those beans are beautiful !
Great idea! Thank you for sharing this series
Good job Pam
What a great series!! Can't wait to get the recipes! Thank you, Pam, for being so sensitive to others and their needs. We need more people like you.
Pam you sure do kick butt for 78!😄Great topic for a new series! Thanks you two!
What a great video! So helpful looking forward to the future videos!!!
Thank you both for showing us how to do up beans. Much needed !
Linda: Our pleasure! Jim
Thank you for this information Pam. This is worth its weight in gold and I have no doubt it will actually save lives in the uncertain future ahead of us all. I've inherited random canning jars in my now-deceased MIL house. Until I decided to can, I thought I'd get rid of them. Now, I'm going jar hunting thru the house, garage, shed, anywhere one might be found. It's like a little treasure hunt, and I dance as they are found. Thank you again for your time and instruction.
Thank you so much for these videos. I'm new to all this and I really appreciate that you don't talk above me. Many people just use all sorts of terms and don't explain anything. I really appreciate you.
Can't wait to see what legume meal ideas you come up with.
Let me say you are the queen of canning! Very intelligent! I've watched all your canning videos and I love every one. My mother showed me how to can food but your modern, scientific approach is so helpful. Thank you.
Good Sunday morning 🌄, Pam. I have a pot/strainer just like the one u use in this video. I LOVE IT! FYI: You are one of the channels I recommend folks to...for your scientific approach to canning. Have a beautiful and blessed day. LUCRETIA
LUCRETIA: We are happy that you really like pot strainer. Thank you for watching and recommending our channel to others. Jim
Great video, thank you.
Thank you, will be presto canning on sale turkey and stored beans separately in the next few days. Canning all these beans will make more bean storage space.
Sounds great! Jim
I am looking forward to recipes using plain canned beans. I have done them that way and also in chili and baked beans. Both recipes for baked beans are not very tasty and looking for something better tasting. I buy up clearance sale dry beans and save them to can later. Usually one canner load each of several varieties for different dishes.
Hi Karen
The new series sound great!
Love watching your videos! I always learn so much, and your safety standards always bring me back for accurate information! ❤
Thank you for your comments. Safety is a big issue with me. Jim
Thank you yet again. Love having beans in the pantry. So looking forward to this series. You are serving your community well.
I purchased the Presto digital canner on your recommendation (I've NEVER pressure canned anything) and will be doing green beans tomorrow. I'm watching everything I can on not only that particular canner but just canning in general. I absolutely LOVE your videos over all I've watched so far because you give SO much information!! Thank you!!
T: Fantastic! Let us knw how your canning goes. JIm
@@RoseRedHomestead One thing I haven't found ANYWHERE including the manual...do the jars NEED to be sterilized in boiling water before they go in the "jar warming" phase or is said phase the sterilization?? Thanks, in advance, so much!!
I’m excited about the new series including beans.
Hello from Washington! Ive watched your videos fir a long time and i enjoy them so much! When you mentioned your old preserving and canning guidebook I went and pulled out my USDA complete guide to home canning preserving in freezing and the date is 1973! I have various others since then but I still go back and look at this one very very often because it's so good! I'm looking forward to your bean series!
Kathryn: Thanks for the info! Jim