canning beans

[veggiecanner]

I would like to have some beans ready to can to fill up my canner when it could use a few more jars. But I am having trouble getting recipes for non meat ways of flavoring the beans.

I have pink, black turtle, red kidney, and some white lima beans.

we like the Ranch style beans, like they sell at the store. Does any one have the recipe for them?

Any help would be appreciated.

[Darlene]

Here's a few recipes you can browse, with or without meat...you can make the recipe and add the meat later, if desired...they would hafta be processed 1 hour 15 minutes for pints, and 1 hour 30 minutes for quarts at the proper pressure needed for your elevation:

 

Ranch Style Beans #1

 

2 Tablespoons oil

1 medium onion, diced

1/2 teaspoons garlic

1 medium green bell pepper, seeded and diced

1 Tablespoon jalapeno pepper, diced

1 1/2 cups tomatoes, diced

1/2 teaspoon cinnamon

1 can pinto beans (with liquid)

salt and pepper to taste

 

Heat the oil in a heavy saucepan. Add the onion, garlic, and bell pepper. Cook until just soft. Add the remaining ingredients. Cover and simmer for 25 minutes.

 

Serve warm. This makes 4 servings.

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Ranch Style Beans #2

 

1 pound ground beef

1 envelope green onion dip mix

1 32-ounce can of pork and beans

1 16-ounce can kidney beans, drained

1 cup catsup

2 Tablespoons mustard

2 teaspoons white vinegar

 

Brown ground beef. Add beef and remaining ingredients in crock pot. Cook on low setting for 3 to 4 hours.

 

Our low-sodium people will have nightmares with this one; maybe they should just skip over it. The pork 'n' beans will have a lot of sodium, and catsup is extremely salty. And who knows how much sodium might be hiding in green onion dip mix?

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Ranch-Style Beans #3

 

1 cup stewed tomatoes, with liquid

1 Tablespoon onion powder

1/2 cup brown sugar

1 Tablespoon mustard

1 1/2 teaspoon apple cider vinegar

3 cups baked beans

3/4 cup canned red kidney beans

 

Preheat oven to 400 degrees. Lightly spray a 1-quart casserole with nonfat cooking spray. Lightly spray nonstick skillet with nonfat cooking spray. Pour tomatoes with liquid into skillet; sprinkle with onion powder and heat over medium-high heat, about 3 to 5 minutes.

 

Stir in sugar, mustard, vinegar, baked beans, and kidney beans; cover and simmer over low heat for 10 minutes.

 

Spoon beans into prepared casserole and bake in preheated oven 15 to 20 minutes, until bubbly.

 

Makes six servings.

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Ranch Style Beans #4

 

2 Tablespoons margarine

1 pound ground chuck

1 envelope onion soup mix

2 15-ounce cans pork 'n' beans

1 15-ounce can red kidney beans

2 Tablespoons mustard

2 Tablespoons vinegar

1 cup ketchup

1/2 cup cold water

 

Brown the ground chuck in margarine; drain. Add the remaining ingredients and stir. Pour into a 2-1/2 quart casserole. Bake in a 400-degree oven for 35 to 45 minutes or until bubbly.

 

Makes 6 to 8 servings.

 

To make in the crock pot, double the recipe, leave out the water, and drain the kidney beans. Cook till hot and bubbly; we're not sure how long that will be.

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Ranch-Style Pinto Beans

 

1 teaspoon oil

1/2 cup onion, chopped

1 clove garlic, peeled and minced

1 4-ounce can chopped green chilies

2 teaspoons chili powder

1 16-ounce can tomatoes, drained and chopped

 

Heat the oil in a large saucepan. Add onion and garlic and cook, stirring constantly until limp. Add remaining ingredients and mix well. Cook over medium heat, stirring frequently, until mixture comes to a boil. Reduce heat to simmer and cook 15 to 20 minutes or until heated through.

 

Makes 8 servings.

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Southern-Style Ranch Beans (Vegetarian)

 

2 medium onions, chopped

2 Tablespoons water

1 cup brown sugar

2 Tablespoons prepared mustard

1 15-ounce can stewed tomatoes

1 Tablespoon cider vinegar

3 16-ounce cans vegetarian baked beans

1 15-ounce can red kidney beans, drained and rinsed

 

Lightly grease a heavy skillet with non-stick cooking spray or oil. Add onions and water; sauté over medium-high heat until water has evaporated and onions are limp. Stir in sugar, mustard, tomatoes and tomato liquid, vinegar, baked beans, and drained kidney beans.

 

Cover and simmer for 20 minutes.