Beans! Beans! Beans!
From blazing saddles to kids songs, if you are a man or under the age of 14, beans usually bring one thing to mind..
That is what we call a gaseous emission around here, well mostly. My son is 6 so anything related to the bum is hilarious AND the talk of it is never-ending.
Now, if you are an old mom like myself, you think of the nutrition a value of beans. Cooked, dry beans are low in fat, high in fiber and packed with protein. Dry beans provide a rich source of vitamins and minerals as well as plant phytochemicals.
So, take that Fluffies!
The other good thing is that my kids love them and I love serving the babes beans, that is until all of the BPA in metal can linings appeared. When I found out about BPA, I went out and bought a ton of dried beans knowing that I could get around it all this way. Except that you need to soak dried beans overnight if you want to eat them without breaking your teeth and who has time for that!?! I am usually the one pulling frozen beef out of the freezer 30 minutes before dinner. Organized for meal times, I am not!
So, since I am still afraid of the pressure canner that we bought and I had a closet full of dried beans and a husband that is willing to try anything, we set off to can some beans.
I had read how to do it and even asked a very helpful Facebook friend but was still leery about how they would turn out. There were opinions about soaking first, not soaking, partial soaking, blah, blah, blah. We were feeling lazy and impatient so we just put the dried beans in the jars.
We canned black, kidney and garbanzo beans
Black bean were treated to Mexican inspired spices, Kidney beans were left plain for soups and garbanzo got an assortment of herbs.
We topped some with stock and some with water. Some with herbs and some with spices. Capped them all and into the pressure cooker they went. After about 1 hour, we began to smell the spices and I was convinced that one had busted inside that was going to set off a chain reaction of events that would send the pressure canner careening into the air taking off like an inflated balloon that you’ve mistakenly let go of while blowing it up, zipping around the ceiling until it crash landed in the middle of the kitchen.
Well, thankfully that did not happen. Phew!
All of the jars were sealed, none broken and we had lots of fast and convenient organic beans to grab for any meal. The best part, they are less than half the price of the already canned beans at the store and it took us less than 15 minutes to prep and a little over an hour to process, set it and forget it style (unless you are like me, cowering in a corner waiting for the explosion).
Pardon the goo on the jars, they were the bottom row in the water…
Now we have a closet full of beans, ready to eat! I feel like I go to them more as an option for dinners because they are ready to go, easy and done. I’ve even popped open a jar of chick peas to munch on… They are soooo good!
This is how we did it.
In each of the 12 oz jars we put 1/2 cup of beans, 1/2 teaspoon of salt and whatever herbs or spices that you want in them and filled the rest of the way (leaving 1 inch at the top for expansion) and give a quick stir. Cap those babies and set them in the pressure canner. Follow the directions on the canner for water levels. Start ‘er up and let ‘er rip for about 70 minutes. Then let your canner de-pressurize naturally.
Pull those bad boys out (with canning tongs of course) set them on a clean dry towel to rest over night. In the morning put them away. Simple as that!
We’ve flown right through the jars that we made, so it’s time to do it again!
** I found that in the 12 oz jars, I would put a little less beans, the really sucked up the liquid. I might also try a really quick par boil before too…I bet that would help in pre-sucking up the liquid.
I’ll keep ya posted…
Wheat pizza with salsa, cheese and a can of our beans with frozen corn added to it.
Quick and yummy Mexican pizza!!