Canning Spiced Pinto Beans

     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:

• Place dried beans in a large pot and cover with water.
• Soak 12 to 18 hours in a cool place. Drain water.  OR
• To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain.
• Cover beans soaked by either method with fresh water and boil 30 minutes.
• Add my spice mix above to each cleaned pint jar.
• Fill jars 3/4 full with beans and add cooking water to 1-inch headspace.
• Pressure Can Pints 75 Minutes / Quarts 90 Minutes.

I weigh out 2 pounds of pintos for a yield of 8 pints (a canner load) I also prefer the quick hydrate method.