Charro Beans for Pressure Canning

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

Recipe by Jeni Gough
4.0 from 23 votes
Course: SidesCuisine: Mexican
Yields

14

pints
Prep time

1

hour 

30

minutes
Processing time for pints

1

hour 

15

minutes
or Yields

7

quarts
Processing time for quarts

90

minutes

Ingredients

  • 3 lbs. Pinto beans, soaked and drained

  • 2 Onions, diced

  • 4 slices Bacon, raw and sliced into lardons

  • 28 oz. Crushed tomatoes

  • 7 Jalapeños, seeded and chopped (leave seeds in if desired)

  • 14 cloves Garlic, minced

  • 3 1/2 Bay leaves

  • 3 1/2 tsp Garlic powder

  • 7 tsp Onion powder

  • 14 tsp Chili powder

  • 14 tsp Mexican oregano

  • 7 tsp Ground Cumin

  • 3 1/2 tsp Fresh ground black pepper

  • 7 tsp 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.

Recipe Video

2 Comments

  1. I made your recipe, it is out of this world good. Thanks a lot. This will stay on my shelf for sure.

  2. I made these the other day and they are fantastic. The flavor is spot on.