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Home Canned Mexican Pinto Beans

These beans are perfect for your next Mexican feast! Heat and mash to your desired texture for quick and easy refried beans. I hope this inspires you to get busy canning beans, a great pantry staple. 2 lbs. Dried pinto beans (soaked and par cooked for 30 mins.) 3/4 t. Salt 1 t. Garlic powder 1/2 t. each Ancho chili powder and cumin 5 Pint and a half Ball Mason jars with lids and rings Pressure can 90 mins. Recommended products I use: As an Amazon affiliate, if you purchase I make a small commission at no additional cost to you. Victorio Multi Use Canner: https://amzn.to/3aw3Wkn All American 915 Pressure Canner: https://amzn.to/2VtHhku Ball Blue Book: https://amzn.to/3cL1B6J All New Ball Book: https://amzn.to/2yCjgyy The Canning Kitchen: https://amzn.to/2KsO1sp Ball Quart Jars: https://amzn.to/2KoI7IO Ball Pint Jars: https://amzn.to/2xUCCyR Ball Jelly Jars: https://amzn.to/3eKnhlb Canning Utensil Set: https://amzn.to/2zbZN8h JarBox Protector: https://amzn.to/3bA59bQ Enjoy! XO ~Carol