How To Can Ranch Style Beans

If you enjoy beans as a hearty side dish for chicken, burgers, hot dogs, etc. AND like canning, then you might be interested in learning how to can ranch style beans.How To Can Ranch Style Beans / The Grateful Girl Cooks
I found the recipe on a fantastic website for canning (sbcanning.com), and wanted to try canning some ranch style beans to have in my pantry to use as a side dish for some of our dinners later in the year. I found the recipe to be be easy to prepare, and the beans were quite delicious (recipe as written makes 5 pints, but is easily doubled). The original recipe calls for 4 Tablespoons chili powder, but I used only 3 Tablespoons, to lower the “spicy factor”. That was the only change I made to the original recipe. Here’s how to make them:

Prepare jars, lids, pressure canner, according to manufacturer instructions.  Put the dried pinto beans in a large saucepan (or Dutch oven). Add water to the pan, making sure to cover beans fully by two inches. Bring to a full boil; continue boiling for 2 minutes.  Take pan off the heat, cover pan, and let beans sit (and soak) for 1 hour, then drain the beans. (SEE NOTES SECTION IN PRINTABLE RECIPE FOR ALTERNATE METHOD).

How To Can Ranch Style Beans / The Grateful Girl Cooks

In large skillet, heat oil on medium. When oil is hot, add chopped onions; cook for 9-10 minutes. Add minced garlic and cook, stirring constantly for 1 minute (don’t let garlic burn).

How To Can Ranch Style Beans / The Grateful Girl Cooks

Add tomatoes, brown sugar, apple cider vinegar, water and various spices (paprika, cumin, chili powder, and oregano). Transfer this mixture to a blender or food processor (may have to do this in batches). Process until mixture is smooth.

How To Can Ranch Style Beans / The Grateful Girl Cooks

How To Can Ranch Style Beans / The Grateful Girl Cooks

Bring 3-4 cups of water (or beef broth) to a boil in separate pan. Once boiling, remove from heat.

Add prepared pinto beans to hot, pureed tomato mixture. Stir to combine. (Make sure mixture is hot before adding to prepared jars.

How To Can Ranch Style Beans / The Grateful Girl Cooks

Fill hot pint jars 3/4 of the way full.  Add salt and pepper to each jar.  Add boiling water (or beef broth) to each jar, being sure to leave 1″ headspace. Make sure to remove the air bubbles, then adjust headspace, if necessary. Wipe the rims clean with a damp paper towel, then put on flat lids and rings.

How To Can Ranch Style Beans / The Grateful Girl Cooks

Process in pressure canner. If using a weighted gauge canner, process pints at 10 pounds pressure for 75 minutes.  If using a dial gauge canner, process at 11 pounds pressure.  Quart sized jars should be processed for 85 minutes.

How To Can Ranch Style Beans / The Grateful Girl Cooks

Once beans are done, and have been removed from canner (following manufacturer instructions!), let the jars cool on a dish towel. Once they have completely cooled, label the jars; store in your pantry (to use at a later date) as a quick “grab and go” side dish!

How To Can Ranch Style Beans / The Grateful Girl Cooks

I love canning during the cold Winter months when I’m inside a lot, due to cold weather, snow or rain. It feels wonderful to have my pantry stocked and ready for the rest of the year. Hope you will consider trying this recipe.

How To Can Ranch Style Beans / The Grateful Girl Cooks

Recipe Source: http://www.sbcanning.com/2013/10/canning-ranch-style-beans.html

How To Can Ranch Style Beans
 
Prep time
Cook time
Total time
 
Slightly spicy, yet full of flavor, these canned ranch style beans are a perfect "grab and go" side dish for chicken, hamburger, hot dogs, etc.
As Prepared By:
Recipe type: Canning
Serves: 5 pints
Ingredients
  • 1 pound dried pinto beans (16 ounces)
  • 3-4 Tablespoons chili powder (I used 3)
  • 6 cloves garlic, finely minced
  • 1 brown onion, diced
  • 1 can (15 ounces) diced tomatoes (can substitute 2 medium, peeled/diced tomatoes)
  • 1 teaspoon brown sugar
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • ½ teaspoon oregano
  • 1 cup water
To Add To Jars:
  • ½ teaspoon salt and ½ teaspoon black pepper
  • 3-4 cups boiling water (or beef broth)
Directions
  1. Prepare jars, lids, pressure canner, according to manufacturer instructions. Put dried pinto beans in a large saucepan (or Dutch oven). Add water to pan, making sure to cover beans fully by two inches. Bring to a full boil; continue boiling for 2 minutes. Take pan off heat, cover, and let beans sit (and soak) for 1 hour, then drain beans.
  2. In large skillet, heat oil on medium. When oil is hot, add chopped onions; cook for 9-10 minutes. Add minced garlic and cook, stirring constantly for 1 minute (don't let garlic burn).
  3. Add tomatoes, brown sugar, apple cider vinegar, water, paprika, cumin, chili powder, and oregano. Transfer mixture to a blender or food processor (may have to do this in batches). Process until mixture is smooth.
  4. Bring 3-4 cups of water (or beef broth) to a boil in separate pan. Once boiling, remove from heat.
  5. Add prepared pinto beans to hot, pureed tomato mixture. Stir to combine. (Make sure mixture is hot before adding to prepared jars.
  6. Fill hot pint jars ¾ of the way full. Add salt and pepper to each jar. Add boiling water (or beef broth) to each jar, being sure to leave 1" headspace. Remove air bubbles, then adjust headspace, if necessary. Wipe jar rims clean, then put on flat lids and rings, tightening to fingertip tight.
  7. Processing: If using weighted gauge canner, process pints at 10# pressure for 75 minutes. If using dial gauge canner, process at 11# pressure. Quart jars must be processed for 85 minutes.
  8. Once beans are done, and jars have been removed from canner (following manufacturer instructions), let jars cool on a dish towel. Once completely cooled, label jars; store in pantry.
Notes
Alternate Method For Beans: Sort and rinse beans. Soak in water overnight. Drain. Place beans in LARGE saucepan. Cover with cold water (water must be two inches above beans). Bring beans to a LOW BOIL and cook, stirring occasionally for 30 minutes. Drain. Proceed with remainder of recipe.

 

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