This is a super versatile item!! From making fresh hummus to utilizing the
by-product which is aquafaba, a vegan egg replacer used in meringues and even cocktails. I love cold garbanzo beans in my pasta salad creations and these are great when mashed and used as a thickener in soups and stews. I have seen recipes touting "Hummus in a jar" but, when you look at the ingredients and the recipe it is not tested for safety and I see a few questionable items in the jars. I feel more confident sharing the safe way to can the beans and once you open a jar, you can add the proper ingredients for your hummus. Enjoy! Diane Two Pounds Organic Garbanzo Beans, aka Chickpeas Pink Salt or Canning Salt Yield: Seven Pints This is what I do based off of the Direct Instructions from the NCHFP (safe canning site)
NOTE: AQUAFABA: The byproduct of canning garbanzo beans is "aquafaba" which is the somewhat thicker, viscous liquid that you see when you pour out a can of commercially canned garbanzo beans. It is an Egg Replacer!! It's great for many uses so, when you go to drain your garbanzos to eat - think about how you can use the liquid "aquafaba" before you wash it down the drain. ((hint: think 'Airy Meringues')) HUMMUS: I blend all my ingredients together in a food processor until smooth
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When we have time to simmer a batch of beans, I love making this. It is similar to the recipe I pressure can. I always intend to make this and just can it up - but, we end up taking this to parties or eating it all. In any case, this is a great dish to bring to a Pot Luck or BBQ gathering. My neighbor shared this recipe with me years ago, Enjoy! Diane
Ranch Chili Beans Ingredients 16 oz. of dried pinto beans 6 ancho chiles, stems and seeds removed 6 cloves of garlic, minced 1 onion, diced 1 15 oz. can of tomatoes (or 2 medium-sized tomatoes, peeled) 1 teaspoon brown sugar 1 teaspoon apple cider vinegar 1 teaspoon paprika 1 teaspoon cumin ½ teaspoon oregano 1 cup of water 6 cups of beef broth Salt and black pepper to taste Directions Soak the beans covered in water—either overnight or the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for one hour. Drain the soaked beans. In a cast-iron skillet heated up to medium high, cook the anchos on each side for a couple of minutes (or until they start to bubble and pop), turn off the heat and fill the skillet with warm water. Let them sit until soft and rehydrated, which should happen after half an hour or so. In the pot you’ll be cooking your beans, heat up a teaspoon of canola oil and cook the onions for ten minutes on medium. Add the garlic and cook for another minute. Add the cooked onions and garlic in a food processor, or blender, and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and hydrated ancho chiles. Puree until smooth. Add the pinto beans and beef broth to the pot and stir in the chile puree. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for two and a half hours, stirring occasionally. At this point, check beans for tenderness as depending on the freshness of the beans I find that the cooking time can be as short as two and a half hours and as long as four hours. When you’re satisfied that the beans are done, salt and pepper to taste. Note: If you like your beans nice and thick simmer beans on low - about three hours. Recipe from: Lisa W. Ken Caryl, Co It's always nice to have spiced pinto beans on the pantry shelf. Once opened you can heat and serve 'as is' or whip them up into fresh homemade refried beans. The main kitchen tip I will share is that when canning beans, remember they WILL expand during processing so fill your jars with beans first about 3/4 full and then top off with liquid. Some folks do 1/2 beans 1/2 liquid. The NCHFP says to add beans and liquid to 1" headspace but, they never explain expansion - which can also lead to siphoning. Just something to keep in mind. All beans must be Pressure Canned.
Enjoy! Diane Spice Mix Per Pint Jar: 1/2 tsp salt 1/2 tsp minced garlic 1/4 tsp cumin 1/2 tsp chili powder 1/2 tsp dried, minced onion Per the NCHFP: "Quantity: An average of 5 pounds is needed per canner load of 7 quarts; an average of 3 1/4 pounds is needed per canner load of 9 pints--an average of 3/4 pounds per quart. Quality: Select mature, dry seeds. Sort out and discard discolored seeds." My Procedure:
I weigh out 2 pounds of pintos for a yield of 8 pints (a canner load) I also prefer the quick hydrate method. One of the easiest items to can (and cheapest) is beans. Why can them? Well, they taste better then any canned bean you buy from the store, and when simmered in my homemade ham stock - they taste even better. I am sharing my recipe that uses one dry bag of beans (in this recipe I used Hurst's 15 Bean Bean Soup Mix) You omit the ham flavoring packet from their bean bag and use you own ham stock. This makes exactly 5 pints so, if you want to double or triple this recipe - you can do so. I decided to test out the 15 Bean mix and follow the NCHFP Bean - Dry Guidelines in preparing and processing. The only change I made here was I am using my own homemade ham stock in place of water. My ham stock is clear, free of any particles or meats that would pose a possibly density issue. If you are using a broth or stock in place of water - make sure you strain your stock well for the clearest product to use. You can also season/spice up water to your liking and processes the beans that way (I have made Chili Beans in this manner) I like what I've done here because we can eat these as a side dish or I can add into a recipe and the ham flavor is not overpowering the beans. ~Enjoy! Diane
Ingredients: 1 (20 oz.) Bag Hurst's 15 Bean Soup Mix (omit the flavor packet) 2 Quarts Fresh Water 2 Quarts Ham Stock Sea Salt Directions: Rinse beans under cool running water, pick out any unwanted debris. Place the beans in a large pot and cover with 2 quarts of fresh, cold water, cover and let soak 12-18 hours. (I let mine soak overnight, and I change out the water one more time in the morning and let them finish soaking) When soaking time is done, drain and rinse off the beans, clean out the pot and place the beans back in the clean pot along with 2 quarts of ham stock. Bring the mixture up to a boil. Reduce heat, cover and cook one hour at a high simmer. Prepare your Pressure Canner for Canning. Fill each pint jar with 1/2 teaspoon of sea salt (if preferred). Ladle beans to 1" head-space into each of the 5 jars, distributing equally, and top off with the hot ham stock to 1" head-space. De-bubble each jar and top off with stock to proper head-space, if needed. Process Pints in Pressure Canner for 75 minutes, with psi according to your canner type and altitude. Yield: 5 Pint Jars Recipe & Photos by: Diane Baker for Canning and Cooking at Home Processing Adapted from: NCHFP "So Easy to Preserve" I created this recipe a few years back but, never thought about canning it. It's wonderful pressure canned!! I'm always happy when I can convert my home cooking to a pantry shelf stable product. I normally make this after the Thanksgiving holiday when we have leftover turkey but, in a pinch - ask your local deli for one-inch thick slices of pan roasted turkey and cut that up into chunks - works great too! I hope you try this one folks - it you want to make and serve instead of can this - that's fine - just **simmer about 15 minutes longer then my instructions below. ~Enjoy! Diane
Diane’s Roasted Turkey Chili Soup (Pressure Canned) Ingredients
Optional Serving Toppings:
Directions
Yield: approx. 5-6 Pints Recipe & Photos by: Diane Baker for Canning and Cooking at Home |