It is no secret that beans are a cheap, healthy food. It is also no secret that dry beans are even cheaper than the canned ones…and not lined with BPA laden plastic, which is nice.
I haven’t bought beans in over 3 months. Why? You ask? Because of our community food system.
By system I mean, someone keeps leaving beans here:
Right on top of the mailboxes at the corner. I leave them there for a bit to see if anyone else wants em’, and then I snatch em’ up. Yep, I’m shameless.
If you are not fortunate enough to have beans magically appear in your neighborhood, have no fear. They are CHEAP. Like .50 cents a pound cheap if you shop right. Sometimes even cheaper. If you see them cheap, buy them up. They last a long time.
Speaking of long time, they also take a really long time to cook. Therefore, if you are going to take the time to cook them, you (I) usually want to make it worth it by making an entire pot. Then you (I) typically find that people get sick of them and you are left with a bunch o’ beans with no where to go. It’s a sad, sad life the unwanted bean has.
Save the trouble. Can a large batch and have a quart ready to go whenever you wish.
But only if you have a pressure canner. If you don’t, you may have to deal with orphaned beans.
If you have a pressure canner, it is a simple job:
Soak beans in cold water for 12-18 hours. Really. Do it. Dont skip this.
Drain the beans, rinse once more, then add to a large pot. Cover with water (maybe about 2-3 inches over the beans) and bring to a boil. Keep them boiling hard for 30 minutes, stirring frequently to make sure they aren’t sticking and therefore burning. Burnt beans are gross and have no purpose whatsoever.
While beans are boiling, wash your quart size jars, lids and rings in hot hot hot water. Prepare your canning funnel and other supplies. When beans have boiled for 30 minutes, start packin’. Yes, the beans are uncooked still. That’s a good thing. The pressure canning will finish the cooking process without turning them to mush. Pack the beans without liquid at first. Leave about two inches of headspace. Add 1 tsp salt, and cover with some of your bean water so that you now have about an inch and a half of headspace. Wipe rims, and cap.
Once all are capped and ready to go, follow the instructions on your canner for pressure canning. Process beans for about 90 minutes at 10 pounds pressure. 75 minutes if using pint jars.
Once all are sealed, you are good to go. Stack em on your pantry shelf and admire your abilities.
I think I will post-mark mine.