5 Great Pickled Bean Recipes Why buy them when you can make them yourself and make them better?

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Prepare a true English breakfast with home-canned beans.

Canned beans in a pressure cooker

Canning beans is an easy way to make quick meals ahead of time. Home-canned beans taste much better than store-bought canned beans, and they take about as long to can as they do to cook. Make a big batch that can wait in your pantry for a whole year.

What will we need

  1. 200 g of dry beans
  2. Water
  3. Salt


  1. Place the beans in a large pot or bowl and cover with cold water
  2. Let the beans soak in this way for 12-24 hours
  3. They must be completely submerged in water
  4. After enough time, drain the excess water
  5. Place the beans in a large pot of fresh water
  6. Bring the water to a boil and cook for 30 minutes
  7. In the meantime, according to the instructions, we will prepare a pressure vessel, in which we will then preserve the beans
  8. Boil water in the teapot
  9. When the beans are ready, transfer them to prepared and disinfected canning jars using a ladle with holes
  10. Pour boiling water over the beans in the jars and leave a space of 3 centimeters from the neck of the jar
  11. Wipe the necks of the glasses and close the lids
  12. Tighten the lid thoroughly and stack the jars in the pressure cooker
  13. Put the lid on the pressure cooker, secure it and continue according to the instructions
  14. We process the glasses in a pressure cooker for 75-90 minutes
  15. After this time, turn off the pot and let it cool down to room temperature
  16. After that, we start taking out the individual glasses and check their seals
  17. Store the jars in a cool place

Home canned beans should last 12-18 months in the pantry if properly canned and sealed.

Brown beans cooked in a pressure cooker.
Source: jessicagavin.com

Canned green bean pods

This canned beans recipe is step-by-step and perfect for anyone new to canning. Simple and straightforward steps to preserve green beans that will last all winter!

What will we need

  1. Green beans
  2. Water
  3. Half-liter or quarter-liter glasses
  4. Salt for canning


  1. Wash the green beans
  2. Then soak them in cold water for 3 minutes
  3. If necessary, trim the pods and clean the ends
  4. Place the canning jars in boiling water to sterilize them
  5. We take them out and let them dry upside down
  6. When they are sufficiently drained, we start filling them with green beans
  7. The glasses should be filled to the brim
  8. According to the instructions, we will prepare a pressure vessel for canning
  9. Then pour ½ teaspoon of preservative salt into the individual glasses
  10. We boil water in the kettle, which we then pour over the beans in glasses
  11. Close the jars tightly with a lid and place them in a pressure vessel
  12. We can the beans for 60-90 minutes
  13. Then carefully open the pressure vessel and let it cool down
  14. We take out the glasses on the kitchen counter and let them rest for 12-24 hours
  15. Label the jars and store in a cool place
Green beans in brine.
Source: freshpreserving.com

Pickled White Beans

Pressure canning dried beans is a gentle way to prepare and preserve beans.

What will we need

  1. 2.5 kg of white beans
  2. Salt for canning
  3. Water


  1. Rinse the dry white beans and clean them of impurities
  2. Transfer them to a large pot and pour enough water over them so that they are submerged
  3. Let the beans soak in water for 12 hours or overnight
  4. We then rinse the soaked legumes and return them back to the pot with clean water
  5. We start boiling the water and cook it for about 30 minutes
  6. While the beans are cooking, prepare the glasses
  7. Wash the glasses and lids with hot water and let them drain
  8. Add preservative salt to the glasses, ½ teaspoon to each of them
  9. Fill the glasses with beans using a ladle
  10. Add the water in which we cooked the beans, but do not fill up to the neck of the glass
  11. Stir the beans in the jar with a wooden spatula to get rid of air bubbles
  12. Close the jar tightly with a lid
  13. Place them in a pressure cooker
  14. We leave a little space between them so that the glasses do not touch
  15. Adjust the amount of water as needed and continue according to the instructions
  16. We preserve for 75-90 minutes
  17. When enough time has passed, turn off the container and let it cool
  18. Take out the glasses, spread them out and let them cool
  19. We leave them like this for 12-24 hours
  20. We check their sealing by squeezing the center of the lid, which should not move
  21. Label them and store in a cool place
White, brown and yellow beans preserved in brine.
Source: simplycanning.com

Beans in sweet hot pickle

Autumn often brings with it a period when we try to preserve summer’s fresh fruits and vegetables so that we can enjoy them all year round. Whether it’s making jam, freezing other goodies or pickling vegetables, it’s definitely something that’s practiced often and is very popular.

What will we need

  1. 300 g of yellow beans
  2. 250 ml of water
  3. 200 ml of white vinegar
  4. 75 g of honey
  5. 2 tablespoons of chili pepper
  6. Chili pepper (chopped)
  7. 2 cloves of garlic
  8. A spoonful of mustard seeds
  9. Teaspoon of salt


  1. We start by sterilizing the jars
  2. Boil them in hot water for 10 minutes
  3. We boil the lids for the glasses in the same way
  4. Let both components dry on a clean cloth
  5. Bring water, honey, vinegar and salt to a boil in a saucepan
  6. We keep the mixture warm until we need it
  7. Meanwhile, in a separate pot, cook the beans until they are partially cooked but still crunchy (about 3 minutes) and drain
  8. When they are ready, we fill the glasses with them
  9. Add chili spices and chopped pepper, mustard seeds and garlic
  10. Pour the marinade over everything, but leave 3 centimeters from the neck of the glass
  11. We put the glasses in a pot with hot water and a towel on the bottom, we start cooking
  12. We can the beans in a water bath for 10 minutes
  13. Take them out of the water and let them cool
  14. We check individual glasses that they seal well, label them and store them in a dry place
Red beans in a hot pickle with chili.
Source: canningandcookingathome.com

Sterilized beans in tomato sauce

Delicious beans prepared with tomato sauce. This is exactly the combination you must have in your pantry when you decide on a themed English-style breakfast.

What will we need

  1. 500 g of beans
  2. 400 g of onion
  3. 500 g pureed tomatoes
  4. 100 g of oil
  5. Hot pepper (optional)
  6. Spoon chili (optional)
  7. Salt
  8. Pepper


  1. Soak the beans in cold water the day before
  2. The next day we drain them, but keep the water from them
  3. Cut the onion into large cubes
  4. We put it in the pan
  5. Add salt, pepper and sauté it in oil together with the hot pepper
  6. If necessary, pour a little water over it
  7. Pour the strained tomatoes over the softened onion and cook
  8. Add the beans and, if necessary, pour in some of the water that we drained
  9. Boil, season and then fill sterilized mason jars with beans
  10. Close with a lid and place in a pot of hot water
  11. Sterilize the beans in boiling water for 40 minutes
  12. Then take them out of the water bath and let them cool
White beans in tomato sauce.
Source: whipsmartkitchen.com

How to store pickled beans?

You may be wondering how to properly store jars of pickled beans so they last as long as possible.

Yes, even the storage of canned food has its own rules. Below we have prepared a few tips for you to avoid surprises with similarly devalued contents of jars and wasted work.

It is a good idea to leave the jar to cool down at room temperature after finishing the whole canning and loading process.

By turning the glass, we can find out if they are leaking and are well sealed and preserved.

For better clarity, we always mark the glasses with the date of production and the contents with which we filled them.

During the first days and weeks, we check the canned food, so we can find out if the canning was really successful and if the canned food does not start to mold by chance. If we notice mold, we immediately throw away the glass.

The reason why this happened could be either the wrong temperature or the time of the canning process, but it could also be due to the fact that the fruit was already too ripe and started to ferment spontaneously.

Therefore, we must not underestimate the quality of the fruit that we preserve. It should always be fresh products that will not spoil our efforts in the kitchen.

When you already have a full of properly stored jars of canned beans, it’s good to know what recipes they fit into.

So let yourself be inspired by simple recipes with baked beans.

If you’re a soup lover, don’t hesitate for a second and make your grandma’s bean soup !

If you’re looking for inspiration for a light Sunday lunch, there’s nothing better than making a light bean salad in a variety of ways. They are quick, tasty and most importantly healthy!

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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