Ever eat a can of beans just because… or maybe just because a can of beans is an easy, filling, and tasty meal? As a somewhat new vegetarian, I’ve had to adjust to new ways of consuming ample amounts of protein. Beans have quickly moved up my plant-based high protein list of staple foods. If you’re from the east coast you’ve most likely never heard of Ranch beans. Growing up in California we frequently ate “Ranch Style” Beans, specifically those made by Congra Foods. Before 4 days ago, it had been years since I’d tasted the heavenly Texas inspired flavors of Ranch beans. Luckily with my new found passion for pressure canning, I’m able to experiment with bean varieties such as these. These ranch style beans are even tastier and more versatile than my first canned bean batch: Taco Spiced Chickpeas. Adding cinnamon to the savory mixture of onions, tomatoes, and jalapeños really pushes these beans to the next level. So far I’ve tried them in bean and cheese burritos, as well as an ingredient in acorn squash stuffed with wild rice. I’m looking forward to trying canned black eyed peas, chile beans, baked beans, etc. Enjoy!
- 1 lb dried red beans
- 1-1/2 cup tomato (diced)
- 3/4 cup onion (diced)
- 3/4 cup green pepper (diced)
- 6 tsp jalapeño pepper (diced)
- 6 garlic cloves (diced)
- 1-1/2 tsp cinnamon (ground)
- 6 tsp sugar
- 6 tsp salt
- 1-1/2 tsp cracked pepper
- In a large bowl or pot, rehydrate your beans by soaking them for 12 hours in water.
- Rinse and drain then set aside.
- Assemble jars, lids, and bands. Fill pint jars with 1/2 cup of beans. Divide remaining ingredients between 6 pint jars.
- Top off each jar with boiling water leaving a 3/4' inch headspace. Remove air bubbles. Wipe rims, apply lids and rings (finger tight).
- Following YOUR pressure canner's step-by-step instructions (this is important) process jars at 10lbs for 75 minutes.
- Turn off heat, let pressure subside, remove canner lid and remove jars from pressure-canner, let jars cool on folded towel for 8-12 hours.