So let's spill the beans on... beans...
Beans are a great tool in your home canned arsenal! They can be added to soups, chili, or even made as a side.
Why not just leave them dry AVR? Hydrate them when you need them? Well friends because AVR doesn't always remember 18 hours prior to dinner to hydrate beans. Also, farm life sometimes means lunch time can go from us 4 to 10 in a matter of minutes.

Dried beans are also cheap cheap. I shop for dry goods at an Amish grocery. Rehydration and canning brings the cost to 38 cents a pint! Not to shabby! And best of all I can beans maybe twice a year and I'm set!

Black beans, kidney beans, pintos, limas, great northerns, and chick peas (ok maybe not a bean but he lives with the beans on the shelf so...) all are in the pantry here.


Here's how it goes.
You're going to need to soak your beans 18 to 24 hours in clean cold water. If they suck it all up you'll need to top it off.

After they've reached the time frame rinse thoroughly and then put back in the pot with clean cool water.

This water you'll bring to a boil for 30 min. You want the beans to be firm still kinda crisp. If you boil to long you get paste ewwww.

As they boil they foam. It's what Mammaw called "mung". Scoop that off and discard.

Load up the jars adding a bit of canners salt. Regular salt is not a canners friend it makes the water murky.

Process for the recommended time for your canner. Yep kids this is something you need to pressure can! It's a low acid item so you need the heat and pressure to correctly seal the jars and lids.

Now you've got a ready supply of easy to access beans for your bean needs.
2 favorite ways to enjoy are black bean hummis.
-1 can black beans
-juice of a lime
-cumin
-salt and pepper
-splash of oil

Pop in the blender and mix well. Spread in soft taco shells with cheese and make like a cheese ques- a-dill-a ( it's late and auto correct isn't helping)

Beans beans...
~AVR