Ben's Beans

I'm not sure how I would continue on without this recipe.  This is from a Ben Scoles in the canning group on Facebook.  It is such an awesome group with unique ideas, quick responses and helpful information.

This recipe is so versatile.  As far as I know you can pretty much use any kind of dry bean (pinto, red, navy, black, Lima, etc.) and any kind of spices.  You can also add meat and/or veggies.  I haven't tried that yet.

1.  Fill a large pot with water and heat to boiling.
2.  Put the lids in simmering water.
3.  For each pint add 2/3 cup of dry beans (not presoaked) to a clean, hot jar.
4.  Add your spices to the jar, the sky is the limit.

5.  Fill the jar with boiling water to 1" headspace.  Run a knife through the jar for air bubbles and wipe the rim.

6.  Process at 10 lbs. for 75 minutes.
It's that simple.  This time I did chili beans, black beans and Lima beans (for the first time).

For chili beans I used:
1/2 tsp. dried onion
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. cumin
1/4 tsp. black pepper
1/4 tsp. garlic powder
per pint.
These are just an estimate.  You can really add whatever you like.  I just keep experimenting every time I make these.  The chili beans are awesome in chili (obviously), on hot dogs, in burritos, with chips, etc.  You can make refried beans out of the pinto beans.  This list just goes on and on......Enjoy!

*Always follow safe pressure canning procedures.  

Review your pressure canning manual and the Ball guidelines.