While you will often see me promoting canning beans dried without soaking, this Mixed Bean Medley Canning recipe has a vast variety of bean types, shapes and sizes. For this reason, it is best to soak and boil the dried beans prior to processing in a pressure canner. Reason being, we want to ensure we plump up each bean by getting it partially hydrated to ensure there is enough liquid in each jar after processing. Otherwise, giving its lengthy processing time, the top area of beans in the jar will oxidize quicker, causing your beans to get very dark and dry. While the oxidized beans are safe to eat, they are quite unpleasant in appearance.

Mixed Bean Medley Canning Recipe

Makes approximately 9 quarts or 18 pints

I love adding these mixed beans to soups and stews, but there are a variety of ways in which you may create meals with this delicious recipe. Use a jar when making wet burritos by creating refried beans by simply mashing and seasoning the beans when you pop open a lid.

Ingredients

  • 3 cups dried pinto beans
  • 2 1/2 cups dried kidney beans
  • 2 1/4 cups dried black beans
  • 2 1/2 cups dried Lima beans
  • 2 1/4 cups dried split peas
  • 2 1/2 cups dried Great Northern beans

Instructions

Because this recipe requires six pounds of dried beans, please be sure to two very large stainless steel bowls, or stock pots, handy if you intend on soaking your beans over night. The beans will need to be divided between the two large vessels to ensure as they absorb water, they do not overflow.
As with any dried bean, be sure to thoroughly clean them prior to soaking.  Please be sure to remove any debris, rocks and disfigured beans which may have made their way into the bag. Rinse the beans in batches using a large colander in the sink to remove any dirt.
Soaking Methods:
There are two ways to approach soaking your beans for this recipe; 1) the traditional over night soak, about 12 hours, or 2) the quick soak method.
To quick soak, you simply place your cleaned dried beans in a large stock pot and cover the beans with water. Bring to a hard boil, stirring often until at a hard boil. Boil the beans for 2 minutes, then remove from heat and cover. Let the covered beans soak for 1 hour.
  1. Regardless of which method you choose, after soaking, rinse the beans in a colander in the sink. Then return the beans to a clean stock pot, and cover with fresh water. Bring the beans to a boil on medium-high heat, then reduce heat and simmer. Simmer the beans for 15 minutes. Then remove from heat.
  2. I prefer to use quart-size jars for this recipe because I love adding these mixed beans to soups and stews when cooking for four people. You may preserve this recipe in pints or quarts, whatever fits your lifestyle.
  3. If you prefer salt, you may add the salt to each jar prior to filling the jar with the cooked beans. Add 1/4 teaspoon of salt to each pint and 1 teaspoon to each quart jar.
  4. Using a slotted spoon and funnel, fill each jar with cooked beans, being sure to leave a generous 1-1/4 inch of headspace. After each jar is filled with beans, use the water the beans boiled in and ladle water into each jar, filling it to 1-inch of head space.
  5. Wipe each jar rim with a wet washcloth dipped in vinegar. Place a lid and ring on each jar and hand tighten.
  6. Process at 10 psi, or according to your elevation. Quarts process for 90 minutes and pints for 75 minutes.

Ingredient Tip:

Feel free to explore with herbs and seasoning if you wish to pre-flavor your beans. Often times, people will add minced garlic or an Italian seasoning blend to their jars prior to filling with beans. Because this recipe is so low in acid and must process the full 90/75 minutes, you can get creative and flavor the beans to your liking.
Happy Canning!
Diane, The Canning Diva®
www.canningdiva.com

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