I have used this method for bean soup (using stock for the water) and for canning pinto beans. It works great! The beans continue to soak up the liquid the longer it sits on the shelf.
Servings: variesCook Time: PC 75 min (pints) 90 min (quarts)
Dried beans — rule of thumb is 3/4# per quart.
Overnight method — cover sorted, rinsed beans with water and let soak overnight or for 12-18 hours; drain.
Quick method — cover sorted, rinsed beans with water, bring to boil. Boil for 2 minutes, remove from heat and let sit for 1 hour; drain.
Cover the drained beans with fresh water and cook for 30 minutes.
Fill jars with bean/water mixture, leaving 1″ headspace.
Adjust lids and process in a pressure canner for 75 minutes (pints) – 90 minutes (quarts) at 10# pressure adjusting for your altitude.
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