1 can dried pinto beans
1 (12 fluid ounce) can or bottle cream of mushroom soup
1 (14.5 ounce) can sliced mushrooms, drained
1 (2 ounce) can butter beans
1 (8 ounce) container sour cream
In a large bowl, combine pinto beans, cream of mushroom soup, mushrooms and butter beans. Mix well and roll into 1 inch balls. Roll in flour to fill. Place in sterilized jars.
Store the jelly jars at its room temperature while preserving. You might want to double the amount of jam so they won't stick together.