Side
Canned Pinto Beans with Chipotle and Salsa
2 hServes 4Nutri-Score A€
A
2 h
2 hCanned Pinto Beans with Chipotle and Salsa
what you need
Ingredients
dried pinto beans (dry, unsoaked)Pantry400 g
salt (1/2 tsp per jar)Spices2 g
chipotle chili (1/2 tsp per jar)Spices2 g
garlic powder (1/4 tsp per jar)Spices1 g- onion powder (1/4 tsp per jar)Spices1 g
- dry mustard (1/4 tsp per jar)Spices1 g
- homemade salsa (2 tbsp per jar)Pantry30 ml
water (boiled, to fill jars)Beverages1 litre
per serving
Nutrition
346kcal
- Carbs
- 63 g
- Proteins
- 21 g
- Fat
- 1 g
what you’ll use
Tools
Pressure cooker
Mixing bowl
Ladle
Tongs
step by step
Method
- Step 1
Fill the jars with dry beans and seasonings
- Divide the dry pinto beans between the jars.
- Add the salt, chipotle chili, garlic powder, onion powder and dry mustard to each jar.
- Spoon the salsa into each jar.
- Step 2
Add hot water
- Pour boiled water into the jars, leaving about 2.5 cm of headspace up to the neck.
- Let the jars cool on the counter.
- Step 3
Seal and pressure can
- Wipe the rims, place the lids and rings on the cooled jars.
- Process in the pressure canner for 75 minutes for pints or 90 minutes for quarts.
- Step 4
Depressurize and cool
- Turn off the canner and let it depressurize naturally.
- Leave the jars on the counter for 24 hours until fully cooled and sealed.