Ah, pinto taco beans. Some might not understand this – but these beans of mine are PURE. COMFORT.
They make your chili perfect. Your Taco Tuesday more taco-ey (yup, said it). And my favorite? My morning Mexican eggs exceptional!!
I know what you’re thinking. Canned beans? I can buy those in the store for CHA-EEP! Yes, you sure can buy a can o’ beans at the store. But not these beans. And these beans are pretty dang cheap as well.
Ya’ll ready for this?
Taco Pinto Beans
Dried pinto beans
Taco seasoning blend of your choice (I usually do a blend of cumin, garlic, paprika, cayenne, sea salt, and chili powder – but if you prefer packaged taco seasoning, that would work as well)
First things first, rehydrate your beans. I usually stick the desired amount in a large stockpot the night before and cover with water – keep in mind, you may need to add more water as they rehydrate. The next day, when you are ready to can them, drain any remaining water and give them a good rinse off.
Next, assemble your clean, sterilized mason jars and lids. I have found that wide-mouth pints work best for me. Fill the jars about 3/4 of the way full with pinto beans. On top of the beans, in each jar, plop in a tablespoon of tomato sauce and 1-2 teaspoons taco seasoning blend. Top off each jar with boiling, filtered water, leaving 1-inch headspace. Clean rims of jars with a damp cloth and place two-piece jar lids.
Process pints in a pressure-canner for 75 minutes at 10 pounds pressure.
Once cool, check your seals and remove rings (yes, remove them – this way you will know sooner if your jar ends up spoiling), label, and put up in the pantry!
Now go on and enjoy that kick-ass jar of beans!
This post can also be seen on the Homesteader’s Hop!