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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!

Course staple
Cuisine GAPS, Gluten Free, Paleo, SCD
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 45 minutes
Servings 8 pints
Author Cara Comini

Ingredients

  • 2 pounds black beans dry
  • 3 tablespoons sea salt optional
  • 2 quarts broth chicken or beef, recipes linked

Instructions

Soak the beans

  1. Place beans in a large bowl, discard any rocks or debris.

  2. Add water to beans until they are covered by about an inch of water.

  3. Allow beans to soak overnight, up to 24 hours.

Pre-cook Beans in Broth

  1. After soaking beans, drain in a colander and place drained beans in a pot.

  2. Cover beans with broth of choice, chicken or beef.

  3. Bring to a boil and simmer for 30 minutes. As beans simmer, prepare canner and jars.

Prepare canner and jars

  1. Pre-heat pressure canner over medium heat with 3-4 quarts water, or the amount indicated by your pressure canner’s manual.

  2. 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

  1. 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.

  2. Add 1/2 teaspoon sea salt per pint jar, and any additional seasonings desired.

  3. 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.

  4. Place hot jars in hot canner and secure lid on canner. Turn heat to high.

  5. Once steam is coming out of the vent pipe, allow to vent with steam coming out for 10 minutes.
  6. Cover the vent pipe with the counter weight (dial gauges) or weighted gague (jiggler)

  7. Once proper pressure is reached, process for indicated time below.

  8. 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.
  9. Allow canner to de-pressurize on its own, do not open the vent pipe. This takes about 30-45 minutes.

  10. 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

  1. Pressure: Under 1,000 feet 10 lbs Over 1,000 feet 15 lbs

  2. Time: Pint jars 75 minutes, quart jars 90 minutes. *If mixing pint and quart jars, process all for the longer time

Recipe Notes

The USDA's guidelines on canning dried beans are here.