I know I’ve already shared “Cooked in the Jar” Ham & Bean Soup with all of you, but I wanted to take a minute this evening to talk about something that makes up a major part of that recipe … cooking dried beans in the jar
I was amazed how easy this was when I first discovered how to do it … how to cook dried beans as easy as 1, 2 … and 3:
- Choose pint or quart jars, and fill each one 1/3rd way with dry (rinsed and picked over) beans.***
- Add 1/2 teaspoon of salt to each pint–or one teaspoon for each quart–then fill each jar with boiling water to one-inch headspace.
- Pressure can pints for 75 minutes/quarts for 9o minutes at 10 psi at low (under 1,000 ft) elevation. Adjust for higher elevation.
This recipe works for every dried bean/pea I’ve tried: great northern, navy, garbanzo, black-eyed peas, pintos, small red beans, limas (of several varieties), cow peas … the list goes on and on! The only one I tried that we didn’t like was dried green peas I bought from an Asian grocery store. They tasted like paste–not peas–but every other dried pea/bean we’ve tried came out AWESOME!
Bonus points: just like with all of your other canning … herbs and spices are something you can easily add to your beans without fear of causing yourself problems with canning cooties. That way, the flavors cook right in your beans! I’ve used Mexican flavors to make my own chili beans, bacon salt to add a smoky flavor to lima beans, and more! And–extra bonus points–since you run your “cooked in the jar” beans through the same amount of time in the pressure canner as you do meat … then if you want to use a bit of meat to season your beans … feel free
Oh, and my Boiled Shelled Peanuts that are also “cooked in the jar” beans. They work the exact same way
***Note: if dried beans give you too much gas if you don’t soak them in advance … then you can do that with this method, too. Just measure your beans into each jar as I described above, then add soaking water to each jar, too. Change it out again after a few hours. People say two soaks of at least four hours each are a good place to start. Then, once you drain off your second batch of soaking water, add your salt, spices and other seasonings, and then top it off with boiling water and process just like the normal recipe. Perfect “cooked in the jar” beans … that are gas-less, too!