Pressure Canned "Refried" Beans (and how to pressure can dried beans safely)

These aren't technically true refried beans (which are fried in lard). It's not a good idea to can beans with added fats, as the fat can go rancid over time. But the flavor of these is fantastic and they are a great "bean and cheese burrito for lunch" option, right off of your pantry shelf!
Refried Bean Seasoning Mix
Adapted from Health Canning website
Servings 2 cups of dry mix (that’s a LOT - Feel free to cut the recipe down)
3/4 cup ground cumin (12 tablespoons)
1/4 cup salt (4 tablespoons)
1/4 cup ground black pepper (4 tablespoons)
1/4 cup onion powder (4 tablespoons)
1/4 cup garlic powder (4 tablespoons)
1/4 cup dried oregano (4 tablespoons)
1/4 cup cocoa powder (optional, 4 tablespoons, unsweetened)
5 teaspoons chili powder
Place all ingredients in a jar or container, put lid on, and shake.
Store in a sealed container.
I use 1 tsp per pint of pressure canned beans. You could double this amount if you want your beans highly flavored, but pressure canning tends to intensify the flavor of spices.
Short version of how to pressure can dried beans with added seasonings/broth: You need about 3/4 of a pound of dried beans per quart
Soak beans overnight
Bring beans to a boil in fresh water or broth 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.
Add 1 tsp "refried bean spice mix" to each pint, 2 tsp to each quart.
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 demo. Thank you !!

[@jinga2535]

❤ the focus on safe canning! Those look great.
I have difficulties growing beans in my area, so many bugs and nematodes, but I keep trying. I grew a small amount of Supremo beans this spring, got a small harvest, and just replanted them in hopes for a larger fall harvest. Eventually I will get enough that I can use some for eating and decide if I even like this variety. At least they are pretty. 😂

[@cookingtheharvest]

I do find I have MUCH better germination from beans I grew myself than I do ones sourced from a seed company or store. Not sure why except they are fresher maybe. But my hope is they are adapted to my location somehow.

[@auntdayskitchen6315]

I’ve heard that if you don’t want to use vinegar in your water, you can use tartar and then you just have to wipe the tartar off after they’re done canning, but you are probably washing your jars anyway, but the tartar won’t cause pot marks in your canner. Have you heard this before? I’m fairly new to canning on my own.

[@cookingtheharvest]

Honestly, we're on well water and it's FULL of minerals. And I don't actually care what the inside of my canner looks like. So vinegar it is for me. Cream of tartar is just tartaric acid, so just a different kind of acid. Can't hurt. It's never coming into contact with the contents, just the canner and jars. Give it a try if you like. I only wash my jars if they seem like they need it. What you see in the video is unwashed.

[@auntdayskitchen6315]

@@cookingtheharvest OK thanks I’ve never tried it. I was just wondering.