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    Pinto Beans

    Amberngriffinco
    Sun Jan 06, 2013 12:59 pm
    Food.com Groupie
    Have GOT to tell you I've made 'refried beans' twice in December.. How GRATIFYING to know I don't have to run to the store AND I don't have to wait two or three hrs to cook when I decide upon them at night.


    Again, I use ONLY fresh pinto beans, some chopped onion and garlic, and black pepper (no salt)

    I have had the best luck with simply bringing to a boil, let sit an hour or two, then can with that same cooking water.

    After my 75 min pressure canning, and wks later, I really like the consistency.. they were liquidy, but held their shape.. All I have to do is mash down if I want them mashed..

    amber
    Denver
    Krislady
    Mon Jan 07, 2013 6:24 am
    Forum Host
    I canned a mess of beans last fall, too, for the first time, and it's fantastic, isn't it? icon_smile.gif

    I found various directions, ranging from just dump the dried beans (soaked and not) in the jar, fill with water and process (haven't tried that) to cook the beans 30 minutes before filling jars and processing. . .

    I went ahead and canned a test batch - I soaked all of the beans overnight then I took 1/3 of the beans, brought the to a boil, then shut them off and filled jars, 1/3 of the beans I cooked for 30 minutes, then filled the jars, and the remaining 1/3 I cooked 15 minutes.

    I also used the cooking water for half of the beans and fresh boiling water for the other half.

    We were happiest with the beans that had only been brought to a boil, then shut off, and we preferred the beans canned in fresh water, not cooking water. The others, well, they made mighty fine refried beans, which were lovely in burritos! icon_smile.gif

    I am wondering now what would happen if I ONLY soaked the beans before canning them. . . icon_confused.gif Next batch, I think I'll try a couple of test jars. icon_biggrin.gif
    Dib's
    Mon Jan 07, 2013 7:38 am
    Food.com Groupie
    You should be able to incorporate this method- Oven Cooked Dry Beans -into your bean canning process. They are ready in 90 minutes for fully cooked, not mushy beans. Cooking them half the time might get you to where you want them-one pot and in the oven. Check it out!
    Molly53
    Mon Jan 07, 2013 9:18 am
    Forum Host
    You've come so far, Amber! Attagirl!
    lotusland
    Thu Jan 10, 2013 2:45 pm
    Food.com Groupie
    I agree...she has come a long way! Lotus.
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