What beans to use for canning 'baked' beans?

westmontcoSeptember 8, 2011

The recipes I have just say "soak the beans." The cans in the store just say "prepared white beans."

Navy and Great Northern beans are commonly available here as a dry bean.

Suggestions on which type stands up to the processing well?

Here is a link that might be useful: baked bean recipe

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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Great Northern do well IMO - canned several pints using them and this recipe a couple of weeks back. But there are many varieties commonly used for "baked beans" including pinto, cranberry, red kidney, etc. It really is your choice depending on the flavor and texture you are after. You can even mix varieties.

Navy gives you the texture you'd find in most commercial canned pork and beans and GN is more like commercial "baked beans".

But really exceptional backed beans can be made using Cannellini or Arikara or Jacobs Cattle if you can find them.


    Bookmark   September 8, 2011 at 9:46PM
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Linda_Lou(SW Wa.)

Navy beans is what is normally used.

    Bookmark   September 8, 2011 at 11:41PM
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You should probably use whatever beans you normally use when you make baked beans. Then the taste and texture will be familiar to you. I use navy since that is what I normally use.

    Bookmark   September 9, 2011 at 2:09PM
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I love a mix of cannelini and black beans though I just use store-bought and mix them in the slow cooker with brown sugar, onion, and B&M baked beans.

    Bookmark   September 9, 2011 at 2:46PM
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    Bookmark   September 11, 2011 at 12:20AM
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