This is a short blog about how easy it is to put up Pinto Beans or any dried bean for later use. My husband didn't understand why I didn't "flavor" them up, but I wanted to use them later in other recipes. The basic recipe comes from the Ball Canning book since I have seen so many variations and want this batch to come out perfect. You can use this recipe to process dried Kidney, Navy, Black eye peas and Peruano beans which come from Mexico.
Here is the process: