Preparing a stock of homemade beans in a jar is an excellent solution for having ready-to-use legumes, preservative-free and always at hand. Perfect for soups, stews, salads, or side dishes, preserved beans retain all their flavor and can be used in countless ways. This simple recipe will guide you step by step to prepare a safe and tasty preserve, ideal for enriching your pantry with genuine ingredients.
- Difficulty: Very Easy
- Cost: Economical
- Portions: about 12 / 13 small jars
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 2.2 lbs fresh borlotti beans
- 5.5 cups water
- 0.7 oz salt
Preparation
The first step is also one of the most important: choose the best beans.
Open the pods and discard any that are stained or damaged. The legumes should be firm and uniformly colored.
Rinse them well under running water to remove any impurities.Place the beans in a large pot and add 5.5 cups of water and 0.7 oz of salt.
Bring to a boil and let them cook for 20 minutes on low heat.
– Why this pre-cooking?
It reduces cooking time when using the beans in recipes.
Eliminates any impurities and improves digestibility.
After 20 minutes, turn off the heat and let them cool.While the beans cool, it’s time to prepare the jars. Sterilization is essential to ensure long preservation!
Immerse the jars and new lids in boiling water for 10 minutes.
Dry them with a clean cloth and keep them ready for filling.Attention! Do not reuse old lids: they may not seal properly and compromise preservation.
Distribute the beans in the jars, leaving about 0.4 inches from the rim.
Pour the cooking water to almost completely cover the beans.
– Less water is better than too much! If the liquid reaches the rim, it may spill during pasteurization and compromise the jar’s closure.Now comes the most important step: pasteurization, which ensures the safety and preservation of your beans.
Close the jars tightly with lids and place them in a large pot.
To prevent breaking during boiling, place a cloth between the jars and lay another cloth at the bottom of the pot.
Fill the pot with cold water, ensuring the jars are covered by 1-1.2 inches of water.
Bring to a boil, lower the heat, and let simmer for 20 minutes.
Turn off the heat and let the jars cool completely in the water.
– Why is pasteurization important?
Eliminates any bacteria, making the preserve safe.
Creates a vacuum, extending the preserve’s shelf life.Once cool, dry the jars and check the vacuum seal: press the center of the lid with a finger.
If it doesn’t click, it means it is well sealed and can be stored in the pantry for up to 12 months.
If the lid moves, store the jar in the fridge and consume within 4-5 days.
Tips
Prefer small jars? They are more practical because once opened, the beans must be consumed within a few days.
Beans too salty? Rinse them under running water before use.
If you notice strange odors or a sour taste, do not consume the beans: they might have gone bad.
FAQ – How to Store Beans in a Jar
Can I use dried beans instead of fresh ones?
Yes, but you will need to soak them for 12 hours and then boil them for 30 minutes before putting them in the jars.
How long does the preserve last?
If stored in a cool, dark place, it lasts up to 12 months.
Can I skip the salt?
Yes, salt helps preservation, but you can omit it and add it only when using.
Preparing beans in a jar at home is an excellent solution for always having a healthy, tasty, and ready-to-use ingredient available. With a few simple steps, you can create a preservative-free stock with the authentic taste of fresh legumes.
Thanks to pasteurization, your jars will last a long time in the pantry, offering you the convenience of adding beans to your recipes without having to cook them every time. Whether it’s for a hot soup, a fresh salad, or a quick side dish, your homemade beans will always be the best choice.
Now it’s your turn to try it!
