Canned Pinto Beans Recipe

Name: Canned Pinto Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bags (450g Size) Dry Pinto Beans, Picked Through To Remove Rocks; 1 whole Large Onion, Chopped; 2 cloves Garlic, Minced; 1 whole Jalapeno Pepper, Sliced; 2 whole Tomatoes, Chopped; 1 pound Bacon, Diced; 1 Tablespoon Chili Powder; 1 Tablespoon Salt; 1 Tablespoon Vinegar; 1/4 cups Coarse (pickling) Salt; 1/4 cups Ketchup; 1/2 teaspoons Pepper

Servings: persons

2 bags (450g Size) Dry Pinto Beans, Picked Through To Remove Rocks
1 whole Large Onion, Chopped
2 cloves Garlic, Minced
1 whole Jalapeno Pepper, Sliced
2 whole Tomatoes, Chopped
1 pound Bacon, Diced
1 Tablespoon Chili Powder
1 Tablespoon Salt
1 Tablespoon Vinegar
1/4 cups Coarse (pickling) Salt
1/4 cups Ketchup
1/2 teaspoons Pepper

1
Following package directions, put them in a large pot and either soak the beans in cold water overnight or cover with water and bring to a boil.
2
Then remove from heat and let them stand 2 hours.
3
Drain and rinse the beans.
4
Place the beans in a Dutch oven and cover with water.
5
Bring to a simmer and add the onion, garlic, jalapeno, tomatoes, and bacon.
6
Simmer for 4 hours until the beans are tender.
7
Add more water if needed to keep them covered.
8
At the end of the cooking time, add the remaining ingredients.
9
Mash the beans to desired consistency with a potato masher or spoon.
10
Transfer the beans to warm sterilized jars.
11
Place sterilized lids on top and screw rings tightly.
12
Follow your pressure canners manufacturer directions for canning dry beans.
13
My instructions are to pressure can them for 90 minutes at 12 pounds.
14
As an alternative to canning, simply transfer the mashed beans to Ziplock bags or other freezer containers and store up to 6 months in the freezer.
15
This recipe makes about 11 pints.
16
Serve beans alongside any Mexican meal.
17
I often heat them up and stir in some shredded cheddar cheese.

722

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 bags (450g Size) Dry Pinto Beans, Picked Through To Remove Rocks, 1 whole Large Onion, Chopped, 2 cloves Garlic, Minced, 1 whole Jalapeno Pepper, Sliced, and more.

Yes, Canned Pinto Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Canned Pinto Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions