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.

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Enjoy!
XO ~Carol