These are the most flavorful beans are sure to be your new “go to” side dish instead of refried beans! I have created a safe canning recipe for these, so you can have them ready, anytime!
Charro Beans for Pressure Canning
Course: SidesCuisine: MexicanYields
14
pintsPrep time
1
hour30
minutesProcessing time for pints
1
hour15
minutesor Yields
7
quartsProcessing time for quarts
90
minutesIngredients
3 lbs. 3 Pinto beans, soaked and drained
2 2 Onions, diced
4 slices 4 Bacon, raw and sliced into lardons
28 oz. 28 Crushed tomatoes
7 7 Jalapeños, seeded and chopped (leave seeds in if desired)
14 cloves 14 Garlic, minced
3 1/2 3 1/2 Bay leaves
3 1/2 tsp 3 1/2 Garlic powder
7 tsp 7 Onion powder
14 tsp 14 Chili powder
14 tsp 14 Mexican oregano
7 tsp 7 Ground Cumin
3 1/2 tsp 3 1/2 Fresh ground black pepper
7 tsp 7 Powdered chicken bouillon
Boiling water to fill jars
Directions
- Sort, rinse and soak beans either overnight or by quick soak method.
- Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer.
- For pint jars: Fill each jar half full of beans. To each jar add 1/4 bay leaf, 1/2 tsp onion powder, 1/2 tsp cumin, 1 tsp oregano, 1tsp chili powder, 1/4 tsp garlic powder, 2 tbsp. crushed tomatoes, 1/2 jalapeño (chopped), 2 tbsp. onions, 1/4 tsp black pepper, 1/2 tsp chicken bouillon, 1 clove garlic (minced) and 1/4 slice of bacon (lardons). Pour over boiling water to 1-inch headspace. Remove air bubbles. Add more water if needed to return to 1-inch headspace. Wipe rims, add lids and rings to fingertip tight. Place jars in simmering pressure canner.
- For quart jars: Fill each jar half full of beans. to each jar add 1/2 bay leaf, 1 tsp onion powder, 1 tsp cumin, 2 tsp oregano, 2 tsp chili powder, 1/2 tsp garlic powder, 4 tbsp. crushed tomatoes, 1 jalapeño (chopped), 4bsp. onions, 1/2 tsp black pepper, 1 tsp chicken bouillon, 2 garlic cloves (minced) and 1/2 slice of bacon (lardons). Pour over boiling water to 1-inch headspace. Remove air bubbles. Add more water if needed to return to 1-inch headspace. Wipe rims, add lids and rings to fingertip tight. Place jars in simmering pressure canner.
- Process pints for 75 minutes and quarts for 90 minutes.
I made your recipe, it is out of this world good. Thanks a lot. This will stay on my shelf for sure.
I made these the other day and they are fantastic. The flavor is spot on.