I used the Chili Gravy recipe Pete posted.  Instead of flour for making the roux, I used Clear Jel, an approved thickener to use for canning.  I was making bean soup, so I just soaked extra beans, and this recipe is based on the amount of soaked beans I had left over.  I used the directions at NCHFP for canning dried beans.

Yield:  5 pints

8 c soaked beans (if calculations are correct, it should be about 2 2/3 c. dry beans before soaking)

I doubled the Chili Gravy recipe….using clear jel instead of flour.  Follow directions as listed.

Fill pint jars with soaked beans to the bottom of the neck of the jar.  Fill with gravy mix, leaving 1" headspace.  Remove air bubbles, wipe rims, and put lid and ring on.  PC at 11# for 75 minutes for pints.