Pressure canning makes for easy, delicious, and inexpensive beans! Whenever you would normally use canned black beans, use these instead and enjoy the nutrition boost since they are made with broth. Canned beans are really that easy to use- just open a jar and heat and eat or add to a recipe!
We add canned beans to the following recipes, enjoying the speed that comes from a pre-cooked bean along with the increased nutrition from the broth!
- Bacon and Black Bean Soup
- Simple and Delicious GAPS-Friendly Tacos in Butter Lettuce
- Make-at-Home Chipotle Burrito Bowl (grain free, GAPS friendly)
This recipe is in the 30-Day Soup Challenge Cookbook! Thousands have taken my yearly 30-Day Soup Challenge (sign up here) and have requested a cookbook to reference off the computer. We’ve gotcha covered!
Find over 40 delicious gluten-free (many keto friendly and many GAPS friendly) and boost your immune system, watch your skin glows, sleep better, and slash your grocery bill in the process- just by including homemade soup once a week for a month this fall or winter.
Home Canned Black Beans in Broth
Pressure canning makes for easy, delicious, and inexpensive beans! Whenever you would normally use canned black beans, use these instead and enjoy the nutrition boost since they are made with broth. Canned beans are really that easy to use- just open a jar and heat and eat or add to a recipe!
Ingredients
Instructions
Soak the beans
-
Place beans in a large bowl, discard any rocks or debris.
-
Add water to beans until they are covered by about an inch of water.
-
Allow beans to soak overnight, up to 24 hours.
Pre-cook Beans in Broth
-
After soaking beans, drain in a colander and place drained beans in a pot.
-
Cover beans with broth of choice, chicken or beef.
-
Bring to a boil and simmer for 30 minutes. As beans simmer, prepare canner and jars.
Prepare canner and jars
-
Pre-heat pressure canner over medium heat with 3-4 quarts water, or the amount indicated by your pressure canner’s manual.
-
Pre-heat jars to hot but not boiling by placing them in your canner. Wash lids with warm water. Remove jars from your canner once you are ready to fill them.
Fill Jars and Can
-
Fill jars with beans and cooking liquid, using a canning funnel, leaving 1 inch at the top. Add a little hot water if there is not enough cooking liquid- do not fill above the 1 inch. This is called headspace.
-
Add 1/2 teaspoon sea salt per pint jar, and any additional seasonings desired.
-
Use a clean towel dipped in water or vinegar to wipe the rim of each filled jar. Top with lids and screw on bands until firmly secured but not over tightened. As tight as you can get them without really forcing anything is just fine.
-
Place hot jars in hot canner and secure lid on canner. Turn heat to high.
-
Once steam is coming out of the vent pipe, allow to vent with steam coming out for 10 minutes.
-
Cover the vent pipe with the counter weight (dial gauges) or weighted gague (jiggler)
-
Once proper pressure is reached, process for indicated time below.
-
After the time has been reached at the proper pressure, remove from heat by either lifting off the electric burner or turning off the gas.
-
Allow canner to de-pressurize on its own, do not open the vent pipe. This takes about 30-45 minutes.
-
Once depressurized, remove jars carefully and allow to cool 1 inch apart on a cooling rack or folded towel. Once cool check lids for seal. If they are sealed, your meat is now good for 1 year at room temperature! Remove rings before storing.
Pressure & Time
-
Pressure: Under 1,000 feet 10 lbs Over 1,000 feet 15 lbs
-
Time: Pint jars 75 minutes, quart jars 90 minutes. *If mixing pint and quart jars, process all for the longer time
Other canning recipes:
Learn how to heal leaky gut
60-page ebook of all my best GAPS Diet (Gut and Psychology Syndrome) articles all in one place.
