Canned Pinto Beans

Directions

1. 1
   Following package directions, put them in a large pot and either soak the beans in cold water overnight or cover with water and bring to a boil.
2. 2
   Then remove from heat and let them stand 2 hours.
3. 3
   Drain and rinse the beans.
4. 4
   Place the beans in a Dutch oven and cover with water.
5. 5
   Bring to a simmer and add the onion, garlic, jalapeno, tomatoes, and bacon.
6. 6
   Simmer for 4 hours until the beans are tender.
7. 7
   Add more water if needed to keep them covered.
8. 8
   At the end of the cooking time, add the remaining ingredients.
9. 9
   Mash the beans to desired consistency with a potato masher or spoon.
10. 10
    Transfer the beans to warm sterilized jars.
11. 11
    Place sterilized lids on top and screw rings tightly.
12. 12
    Follow your pressure canners manufacturer directions for canning dry beans.
13. 13
    My instructions are to pressure can them for 90 minutes at 12 pounds.
14. 14
    As an alternative to canning, simply transfer the mashed beans to Ziplock bags or other freezer containers and store up to 6 months in the freezer.
15. 15
    This recipe makes about 11 pints.
16. 16
    Serve beans alongside any Mexican meal.
17. 17
    I often heat them up and stir in some shredded cheddar cheese.