Home Canned Dry Beans

READY IN: 19hrs 30mins
Recipe by michEgan

For ease on preparing wonderful soups. Here is a great recipe for canning dry Beans or peas. They make a wonderful and fast baked beans too! Bonus, it is easy and the flavor is excellent!

Top Review by Mommaofmany

This is exactly the way I can pintos to make fast refried beans. I use 1 tsp of salt for each quart, then when I open it, I add a generous spoonful of bacon lard to the pan. The canned beans, juice and all, follow. I cook them on high, smashing the beans with a masher. Just a few minutes later, voila!, refried beans with no fuss!

Ingredients Nutrition

  • 5 lbs dried beans or 5 lbs dried peas
  • 12 teaspoon salt, per pint jars


  1. Select Mature, dry seeds. Sort out and discard discolored seeds.
  2. Place Beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Drain water. Again cover beans with fresh water and boil 30 minutes. Add 1/2 teaspoon salt per pint jars or 1 teaspoon for quart jars if desired. Fill pint or quart jars with the soaked beans and cooking water, leaving a 1 inch head space. Adjust lids and process.
  3. Recommended process time for Beans or Peas in a dial-gauged pressure canner.
  4. Pints: 75 Minutes at 10 lbs.
  5. Quarts 90 Minutes at 10 lbs.
  6. 5 pounds of beans is needed per canner load of 7 quarts.
  7. 3 1/4 pounds of beans are needed for 9 pints.

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