Home Canned Dry Beans Recipe

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Ingredients:

Serving

5 lbs dried beans
1/2 tsp salt , per pint jars

Directions:

Select Mature, dry seeds. Sort out and discard discolored seeds.
Place Beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Drain water. Again cover beans with fresh water and boil 30 minutes. Add 1/2 teaspoon salt per pint jars or 1 teaspoon for quart jars if desired. Fill pint or quart jars with the soaked beans and cooking water, leaving a 1 inch head space. Adjust lids and process.
Recommended process time for Beans or Peas in a dial-gauged pressure canner.
Pints: 75 Minutes at 10 lbs.
Quarts 90 Minutes at 10 lbs.
5 pounds of beans is needed per canner load of 7 quarts.
3 1/4 pounds of beans are needed for 9 pints.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	151.17 Kcal (633 kJ)
Calories from fat	34.01 Kcal
		% Daily Value*
Total Fat	3.78g	6%
Cholesterol	3.78mg	1%
Sodium	1516.5mg	63%
Potassium	464.88mg	10%
Total Carbs	22.68g	8%
Dietary Fiber	11.34g	45%
Protein	7.56g	15%
Iron	3.8mg	21%
Calcium	79.5mg	8%

Amount Per 100 g
Calories	39.95 Kcal (167 kJ)
Calories from fat	8.99 Kcal
		% Daily Value*
Total Fat	1g	6%
Cholesterol	1mg	1%
Sodium	400.75mg	63%
Potassium	122.85mg	10%
Total Carbs	5.99g	8%
Dietary Fiber	3g	45%
Protein	2g	15%
Iron	1mg	21%
Calcium	21mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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