Canning garbanzo beans with veggies: A nutritious pantry staple

Canning garbanzo beans (chickpeas) with vegetables is a great way to create a ready-to-eat, nutrient-packed meal or side dish. Whether you use them for soups, salads, or as a quick snack, this versatile canned mix will save time while offering a delicious and wholesome option. In this blog post, we’ll walk you through the process of safely canning garbanzo beans with vegetables to ensure great flavor and long-term storage.

Why can beans with vegetables?

Canning garbanzo beans with vegetables combines the best of convenience and nutrition:

• Versatility: Use as a base for soups, stews, or grain bowls.

• Customizable: Use whatever veggies and seasonings you love (I go for carrots, celery, onions and peppers), just cut them into small pieces.

• Healthy: A great source of protein, fiber, vitamins, and minerals.

• Time-saving: Perfect for quick meals straight from the jar.

  
  

Supplies you’ll need

• Pressure canner: Required for safely canning low-acid foods like beans and vegetables.

• Canning jars: Pint or quart jars with lids and rings.

• Cooking utensils: Large pot, ladle, and spatula.

• Ingredients:

  • Dried garbanzo beans

  • Fresh vegetables (carrots, celery, onions, bell peppers, etc.)

  • Garlic (optional)

  • Salt

  • Spices (cumin, coriander, smoked paprika, etc.)

    
    

Step-by-step guide

Cooking the pre-soaked beans

1. Prepare the garbanzo beans

• Sort and rinse: Check for debris and rinse beans thoroughly.

• Soak: Soak the beans for 12–18 hours in a cool place (about 3 cups of water per cup of beans). In a hurry? Use the quick-soak method instead: boil them for 2 minutes, then let them sit for 1 hour. Not sure which to pick? I compare both in my overnight soak vs quick soak post ;)

• Cook: Drain and rinse soaked beans. Place them in a large pot, cover with fresh water, and cook for 30 min.

  
  

2. Prepare the veggies

• Chop: Dice vegetables into small, uniform pieces.

• Blanch (optional): For firmer vegetables like carrots and celery, blanch them in boiling water for 2-3 minutes to preserve texture and color.

Veggies all chopped

3. Combine and season

• Mix: Tip the cooked beans and chopped veggies into the pot with enough cooking water or vegetable broth to cover everything. Bring it to a boil and let it bubble away for 5 minutes.

• Season: Add salt and spices to taste. Keep seasonings simple if you want flexibility later when using the canned mix.

  
  

4. Get ready to can

• Wash jars, lids, and rings in hot, soapy water. Keep jars warm until ready to fill.

• Fill jars: Fill the jars halfway with the bean-and-veggie mix, then pour the hot cooking water or vegetable broth over it, leaving 1-inch headspace and making sure all the solids are covered. Remove any air bubbles and wipe the rims clean.

Jars ready for the canner

5. Process the jars

• Pressure canning: Pop the jars into your pressure canner and let it vent for 10 minutes before you add the weight (don't skip this one!). Then process pint jars for 75 minutes and quart jars for 90 minutes at the right pressure for your altitude and canner type (see my altitude chart). I'm at 2,273 feet, so I use 15 lb on my weighted gauge.

• Cool: Let the canner cool down naturally until the pressure reads zero. Then remove the weight, wait 10 minutes, and open the lid away from your face (that steam is no joke!). Lift the jars out onto a towel-lined surface to cool, and check the seals after 24 hours.

  
  

Storage and usage tips

• Storage: Keep sealed jars in a cool, dark place for up to one year.

• Usage: Heat and serve as is, or add to soups, curries, or salads. Enhance with fresh herbs or a squeeze of lemon juice for extra flavor.

  
  

Canning garbanzo beans with vegetables is a practical way to stock your pantry with a nutritious and versatile food. By spending a little time upfront, you’ll have a convenient and delicious ingredient ready for countless recipes. Give it a try and enjoy the satisfaction of homemade canned goods!