Everyone I know complains about cooking dried beans. For some reason, no matter how long you soak and cook them, they never get soft. Someone told my mother that it is due to the hardness of our water. She suggested that we buy bottled water to cook our beans in—that it works for her. “Well,” I thought, “if I could afford to buy the bottled water to cook my beans, then I can afford to buy the beans in the can that are done to perfection.”
I have since learned to can my dried beans for myself. You can do it, too.
Soak your beans overnight. The next morning, drain and rinse and put into canning jars. You do not want to fill the jars more than 2/3 as the beans will continue to swell in the canning process. Cover the beans with boiling water, cap and process under ten pounds of pressure. Process 75 minutes for quarts and 55 minutes for pints.
This summer, when the peppers were abundant, I diced the sweet, red bell peppers and onions to mix with my black beans. We heated some up for tacos the other night and they were great.
Since learning this procedure from my friend Sarah, I spend a day doing several turns in the canner. Then, I have beans on hand for a few months. Now, you can do it, too.