We bought a bucketful of a 17 bean mix. It was not all beans, there were some grains in it as well. It was so colorful and it works great for our chili beans. You can make them with what ever beans you like. I have made them with just kidney beans and they are still good. I love this picture because it looks like I arranged them in a perfect circle. This is looking down into the bucket of beans.
I soak 10 lbs. of beans over night. I have a HUGE bowl and the beans are well below the edge. In the morning, the beans are usually taller than the bowl. I drain and rinse them then put them in a big stock pot. It holds 34 quarts. It is a very handy pan to have. We brine our turkeys in it and I use this when I am cooking down the chickens to can the meat. I want a big pot for the chili beans because it gives me plenty of room to add the other ingredients and stir well without splashing over the edges. I add all the ingredients (recipe below) and stir together well. Then you fill your clean and warm/hot canning jars leaving about an inch of head space.
Here they are in the jars before they went into the canner. You will notice you can still see lots of color in them. I used red and green and orange peppers.
1. Soak 10 lbs. of beans (you can use kidney, pinto or any mixture of beans and legumes you would like) overnight in plenty of water. Drain any excess water off and rinse the beans.
2. Put beans in a large pot. Add 2 gallons of water and heat them up.
3. Add the following:
4 cups Bell Peppers, chopped (I like to use different colors)
7 to 8 cups of Onions, chopped
10 to 12 oz. of Worcestershire Sauce
2 large bulbs of garlic minced. (I do mean bulbs and not cloves) You can use 1/2 cup Granulated or Powdered Garlic.
1 cup Chili Powder
1/3 cup Cumin
½ cup Salt or to taste
1 cup Sucanat (or brown sugar)
1/2 cup of Molasses or Sorghum
¼ cup Dry Mustard
Cayenne to taste (I added 2 big spoonfuls)
Sprinkle with Oregano
4.Bring to a boil.
5. Fill jars leaving a 1” headspace.
6. Process in pressure canner at 10 lbs. pressure for 65 mins.
I ended up with 7 quarts and 24 pints.
You will use these beans just like you would the canned variety in the store. They can be used other ways as well. You come home late from shopping or somewhere and you need to get a meal on the table quickly. You can grab a jar of beans, heat them up and serve them on tortillas. Have a side of chips and salsa and there is a meal. I have also browned ground beef and added a jar or two of these beans. Serve it over rice. It tastes wonderful. I have even used them as a side dish with a Mexican meal. You will be so thrilled to have these on your shelf!! If you have any questions, please ask in the comments below!!