Homemade Canned Beans Recipe

🫘 Why Make Your Own Canned Beans?

      • Save money: Dry beans are incredibly affordable compared to canned ones.
      • Control ingredients: Add your own seasonings or keep them plain — no excess salt or mystery additives.
      • Better taste and texture: Home-cooked beans are creamier and more flavorful.
      • Eco-friendly: Cut down on packaging waste by using reusable jars.

🛒 Ingredients

      • 2 pounds of dry beans (any kind: black, pinto, kidney, navy, garbanzo, etc.)
      • Water
      • Salt (optional)
      • Bay leaf, garlic, or onion (optional for flavor)

🍲 Instructions

Step 1: Sort & Rinse

Pick through the dry beans to remove any debris or broken pieces. Rinse thoroughly under cold water.

Step 2: Soak the Beans

Overnight Soak (preferred method):

      • Place beans in a large bowl and cover with 3–4 inches of water.
      • Let sit at room temperature for 8–12 hours.
      • Drain and rinse before cooking.

Quick Soak (if you’re short on time):

      • Place beans in a large pot, cover with water, and bring to a boil.
      • Boil for 2 minutes, then remove from heat.
      • Cover and let sit for 1 hour. Drain and rinse.

Step 3: Cook the Beans

      1. Add soaked beans to a large pot.
      2. Cover with fresh water (about 2 inches above the beans).
      3. Add optional flavorings like garlic cloves, bay leaves, or onion slices.
      4. Bring to a boil, then reduce heat and simmer uncovered until beans are tender:
        • Black beans: ~60–75 minutes
        • Chickpeas: ~90–120 minutes
        • Pinto beans: ~90 minutes

Tip: Don’t add salt until beans are nearly done — salt can slow down the cooking.

Step 4: Prepare Jars for Canning

      1. Wash and sterilize quart or pint-sized canning jars, lids, and rings.
      2. Fill each jar with cooked beans, leaving about 1 inch of headspace.
      3. Add hot cooking liquid or fresh boiling water to cover the beans.
      4. Remove air bubbles using a clean utensil.
      5. Wipe rims, place lids on top, and screw on rings until fingertip-tight.

Step 5: Pressure Can the Beans

Important: Beans are low-acid and must be pressure canned for safety.
Do not attempt to water bath can beans — it’s not safe for long-term storage.

    1. Load jars into your pressure canner following the manufacturer’s instructions.
    2. Process at 10 PSI (pounds per square inch) or according to your altitude:
      • Pints: 75 minutes
      • Quarts: 90 minutes
    3. Let the canner cool naturally. Once depressurized, remove jars and let them cool completely.

Step 6: Store and Enjoy

  • Check seals after 12–24 hours. Lid should be firm and not flex when pressed.
  • Label jars with the date and type of bean.
  • Store in a cool, dark pantry for up to 1 year.

✅ How to Use Homemade Canned Beans

  • Add to soups, stews, and chili
  • Toss in salads and grain bowls
  • Mash for refried beans or dips
  • Blend into hummus or veggie patties
  • Serve as a simple side dish with seasoning

Final Thoughts

Homemade canned beans are a game-changer in the kitchen. With a little time and planning, you’ll have jars of delicious, ready-to-use beans that are healthier, cheaper, and tastier than store-bought. Once you try it, you might never go back!